Apple porridge

I often feel a bit of a hypocrite in the mornings as I make my daughters their porridge for breakfast. I’ve never been able to eat the stuff you see.

I love the idea of it; a big steaming bowl of hot porridge sounds the ideal way to set you up on a chilly day. And it’s just so good for you. You digest porridge slowly, so it fills you up for longer. High in fibre, oats are proven to prevent heart disease, lower cholesterol and boost serotonin.

My problem is the hot milk. I’m not good with hot, milky things and have never been able eat rice pudding or semolina. Even with hot chocolate I have to be in just the right mood, and it must be really good quality chocolate to distract me from the milk. And if there’s any skin on top – urrrgghh!

Lots of people have suggested ditching the milk and making porridge with water instead. But that’s always sounded rather mean and stingy to me. Then I came across an item in Runners World (can’t believe I mentioning that particular publication again!) which suggested using apple juice. Why had I never thought of that myself?

Porridge made with apple juice is my new favourite breakfast. It’s absolutely delicious and I feel just so virtuous eating it. I add currants, giving it a lovely crunchy fruitiness and mix in a little cinnamon, which of course goes so well with apple. Then I serve it with a decent dollop of yoghurt and a squeeze of runny honey. Perfect! The children like it too. But my husband’s a traditionalist and is sticking with his milk.

Apple porridge

Makes one large bowl

4og porridge oats
200ml apple juice
1/2 tsp cinnamon
Handful of currants
2 tbsp natural yoghurt
Honey

I don’t have that much time in the mornings, so I make my porridge in the microwave. Simply put the oats, juice, cinnamon and currants into a microwaveable bowl, give it a good mix and place in the microwave. Cook on medium power for a couple of minutes and then stir. Cook again for another two, maybe two and a half minutes, until you’ve got the porridgy consistency you’re after. I like mine pretty thick. Serve with a generous spoonful of yoghurt and lots of lovely honey. Yum!

Spicy chocolate and beetroot cake

We’re getting lots of beetroot in our weekly veg box at the moment. And that is a very good thing as I have come to rather like beetroot in recent years. Whereas once I’d automatically roast them in the oven and serve alongside a roast joint, I’ve discovered just how versatile the humble beetroot can be. It’s wonderful raw in winter slaws or sweet and sour salads, partners well with a tangy goat’s cheese in a simple tart, and it’s incredible juiced with carrot and lots of ginger.

Beetroot is also fantastic in cakes and has a natural affinity with chocolate. These brownies for example always go down well with my children and are so incredibly moist and gooey. So when I saw an Abel and Cole recipe for a beetroot and chocolate cake which also used fresh ginger and ground cardamom, I knew I had to give it a go at the earliest opportunity.

At the weekend we all went to London to stay with my Dad and Step Mum, or as they’re known to the kids, Grandad Chris and Nana Sue. Since Nana Sue had treated us to her heavenly clementine polenta cake the last time they came to stay with us in Somerset, I felt it only polite to return the favour by taking some tasty homemade offering. And of course it had to be this chocolate, beetroot and ginger concoction.

After a lovely Sunday morning brunch in Highgate, followed by a walk up Parliament Hill to look out over the hazy London skyline, a couple of games of What’s the Time Mister Wolf? and some tree-climbing and green-parakeet-spotting, a cup of coffee and a slice of cake was very much required. While my Dad looked a little dubious at first, the chocolate, beetroot and ginger cake seemed to go down with all, children and adults alike – even Dad, with the whole family making lots of positive mmmmming noises as they got stuck in.

As well as using fresh ginger in the cake itself, the Abel and Cole version also adds ginger to the mascarpone topping, along with orange zest. I opted to leave these out, and I’m glad I did as I think a calmer, creamy topping acted as a perfect foil for the spicy cake.

150g cooked beetroot
150g dark chocolate
1 tbsp fresh ginger, grated
6 cardamom pods, seeds extracted and ground to a powder
125g plain flour
1½ tsp baking powder
pinch of salt
3 eggs
200g soft butter
150g caster sugar
100g mascarpone cheese
200g cream cheese
75g icing sugar

Preheat the oven to 180°C/gas mark 4.

Puree the cooked beetroot in a food processor. Pop into a bowl along with the dark chocolate, broken into pieces, and heat gently in a microwave for a minute or two until the chocolate has melted.

Combine the chocolate and beetroot well, then mix in the grated ginger and cardamom powder. Set aside to cool.

In a large bowl, mix together the flour, baking powder and salt.

Separate the eggs. Beat the yolks with the butter and caster sugar until pale and creamy. Whisk the whites until they form stiff peaks.

Gently fold the egg yolk and butter mixture into the flour. Then gently fold in the egg whites, a spoonful at a time. Finally stir in the beetroot and chocolate mixture.

Grease an 18cm cake tin with butter and dust with flour. Pour the cake mix into the tin. Bake for 40 to 50 minutes until a skewer inserted into the middle comes out clean. You want it be a little soft and gooey in the middle. Leave to cool on a wire tray before removing from the tin.

To make the topping, simply put the mascarpone and cream cheese into a large bowl and sieve in the icing sugar. Mix together well. When the cake is cool, use a palette knife to spread over the mascarpone topping. Dig in!

As this cake features both chocolate and ginger, I’m entering it into February’s We Should Cocoa, a blog challenge created by Chocolate Teapot and Chocolate Log Blog, and hosted this month by Blue Kitchen Bakes.

A Malaysian Chinese New Year Feast

I don’t know about you, but when I was little I wanted to be less like me and more like everyone else. More like my friends with their pale skin and mums who wore high-heeled shoes. Less like me with my Chinese eyes and mum who wore hand-painted baseball boots.

Growing up in Newcastle in the 1980s, I found myself being teased quite a bit, sometimes even bullied, for being part Chinese and being the daughter of artists. Both of which I’m fiercely proud of now, but back then I’d have given anything just to be normal.

Thankfully my daughters seem proud of their Chinese heritage, although the world does feel quite a different place now. In recent years we’ve started celebrating Chinese New Year and it’s becoming one of our family traditions, a chance to bring a taste of Chinese Malaysian cuisine to our little corner of rural Somerset.

Last year I cooked up quite an ambitious Chinese banquet for our New Year celebrations. It was delicious but a little stressful preparing so many dishes for one meal, so I decided to make things easier this year. So last weekend, I chose just a few recipes from a wonderful cookbook called Nonya Flavours, an excellent guide to the cuisine of the Straits Chinese community of Penang, the Malaysian island where my mother grew up.

We had a couple of chicken dishes – a sweet soy sauce chicken and a traditional chicken curry, served very simply with boiled rice and a nourishing vegetable soup. And it was perfect, proving that a fabulous feast doesn’t need to be complicated. The curry was fairly spicy and I was rather surprised that both my daughters could handle it. Must be their Chinese blood I suppose…

Vegetable soup

2 litres water
2 tbsp light soy sauce
2 tbsp Shaoxing (Chinese rice wine)
3 slices ginger
1 tsp white peppercorns
2 carrots, peeled and cut into decorative shapes
2 cloves garlic, crushed
10 dried shiitake mushrooms, soaked in hot water and halved
300g pak choi, shredded
salt and sugar

In a large pan, bring the water to a boil and add the soy sauce, Shaoxing, ginger, peppercorns, carrot, garlic and mushrooms and cook for about 5 minutes before adding the pak choi. Cook for another 10 minutes and season to taste with a little salt and sugar. Serve hot. We like to pour the soup over our boiled rice.

Sweet soy sauce chicken

2 chicken breasts, cut into bitesize pieces
20g sugar
1 tbsp dark soy sauce
salt and pepper
4 slices ginger
125ml water

Mix together the sugar, soy sauce and a little salt and pepper and pour over the chicken pieces. Make sure the chicken is well covered and leave to marinade for at least half an hour.

Pour the water into a wok over a medium heat and add ginger slices and the marinated chicken. Bring to a boil and simmer until the chicken is tender and cooked through – around 20 minutes. Add more water if the liquid dries up before the chicken is cooked.

Serve immediately with rice.

Nonya chicken curry

For the spice paste

1 green chilli
100g shallots, peeled and finely chopped
2 cloves of garlic, crushed
2 tsp dried turmeric
1½ tbsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds

3 tbsp vegetable oil
1 star anise
2 cloves
½ cinnamon stick
8 skinless chicken thighs
250g potatoes, peeled and cut into wedges
400ml coconut milk
100ml coconut cream
salt

First of all make the spice paste. Put all the ingredients in a food processor and mince well. Then grind using a pestle and mortar – you’ll probably need to do this in several batches – until you have a fairly smooth paste.

Heat the oil in a large pan and fry the star anise, cloves and cinnamon stick for a minute. Add the spice paste and stir fry well. Add a couple of tablespoons of the coconut milk and fry over a low heat until fragrant.

Throw in the chicken thighs and fry for a couple of minutes. Add the potatoes and pour in the rest of the coconut milk. Simmer gently until the chicken is tender and the potatoes are cooked through.

Pour in the coconut cream and stir well. Season with salt to taste. Continue to cook until the gravy is slightly thick.

Serve with boiled rice. This served two adults and two children, and there were plenty of leftovers for the freezer to provide us with an easy mid-week supper.

Kung Hei Fat Choi!

Eggspress review and giveaway for Valentine’s Day

Have you ever wanted to say “I love you” in egg-form but never quite known how? Alright, so the vast majority of people are unlikely to have felt such an urge but for those that have, this neat little Eggspress heart-shaped boiled egg mould might be just the thing!

When I was first invited to review an Eggspress on the blog, I immediately said yes. Eggs are a staple foodstuff in our house and we get through a fair few. So I’m always open to new ways to serve this most ovate of ingredients.

But on receiving my Eggspress, I realised it was actually for moulding cold, hard-boiled eggs. I’d assumed for some reason it was a mould in which to poach an egg, which actually would have been slightly more useful I think. My family doesn’t really eat all that many hard-boiled eggs. I much prefer them soft-boiled so I can dip my hot buttered soldiers into them on a lazy Sunday morning.

Anyway, on Saturday I tried the Eggspress out on my daughters. They were having a cold tea and I thought some hard-boiled eggs might make a nice addition.

The idea is you hard-boil your egg, leave it to cool, remove the shell and then place it into the Eggspress mould. Once you’ve firmly closed the mould, you then leave it for another 10 minutes immersed in cold water while the egg is squeezed into a heart-shape. To be honest, I found all this a little bit of a faff. The instructions say it should work on small to medium eggs, but I found my medium eggs were still a little too big and had to be forced into the mould – which probably explains why they came out slightly wonky!

My children did remark that they thought the eggs looked lovely, so perhaps the effort was worth it. For all of those five minutes that it took the kids to wolf down their tea…

Giveaway!

While I don’t think the Eggspress will end up getting much use in the Bangers & Mash house, maybe it’s more your cup of tea? If you’re the kind of person who prefers their eggs small, cold and hard-boiled and has a penchant for anything heart-shaped, then you really need to have one!

I have one Eggspress to give away to one of my blog readers. Simply add a comment below letting me know you’d like one before midnight on Thursday 14 February, and it could well be yours. The first name drawn from the hat after the closing date will be the lucky winner.

Please note: this competition is only open to UK residents due to shipping costs and there is no cash or other product alternative.

Disclosure: I received two complimentary Eggspress moulds for review and giveaway purposes. No money exchanged hands.

Chocolate pancakes for Shrove Tuesday

Normally I’m a bit of a purist when it comes to pancakes: I like mine made simply from eggs, flour and milk, and served with nothing more than sugar and lemon. But when you start writing a food blog, some kind of transformation happens and you get all adventurous and creative, looking for new twists and takes on the old standards.

Last Pancake Day I made some sublime Lemon & Ricotta Pancakes adapted from a recipe in The French Women Don’t Get Fat Cookbook by Mireille Guiliano, which helped me realise that change can be good.

I am currently in training for the Bath Half Marathon. (It takes place on 3 March, I’m running it for SWALLOW Charity and you can sponsor me here! Apologies – public service announcement over!) And because I’m in training I bought a copy of Runner’s World magazine about a month ago in the hope it might inspire me. Naturally, I turned directly to the recipe section and haven’t looked at another page.

I discovered in the magazine a wonderful array of healthy pancake recipes. Runner’s World food writer, Pam Anderson shares her basic virtuous pancake recipe, the perfect blend of carbs and proteins required by runners containing wholewheat flour, rolled oats and buttermilk, and then goes on to offer a whole host of variations on the theme.

I was rather intrigued by the chocolate version and so cooked up a batch last week. I made a few tweaks to the recipe, mainly to make them a little sweeter and lighter. Admittedly we ate ours as a pudding, topped with vanilla ice cream and winter berries, but we all thought they were absolutely delicious, if not quite as healthy as they really ought to have been. And if you’re looking for something different on Shrove Tuesday, particularly if you’re giving up chocolate for Lent, well this could be just the thing. Take a look too at the Runner’s World website where they have 40 more delicious pancake concoctions based on this same recipe.

Chocolate pancakes

Makes 16 small pancakes – serves 8

150g plain flour
100g wholewheat flour
30g rolled oats
75g caster sugar
1 tsp salt
1 tsp baking powder
20g cocoa powder
½ tsp bicarbonate of soda
285ml buttermilk
195ml milk
2 eggs
2 tbsp vegetable oil, plus more for frying
1 tsp vanilla extract
100g dark chocolate, roughly chopped

Combine the two flours, oats, sugar, salt, baking powder, cocoa and bicarbonate of soda in a large bowl.

Gently whisk together the buttermilk, milk, eggs, oil and vanilla extract, pour into the dry ingredients and mix everything together well. Finally stir in the chopped chocolate.

Heat a little oil in a non-stick frying pan over a medium heat. When the pan is hot, pour in a small amount of the batter – to form a small pancake roughly 10cm across. Depending on the size of your pan, you’ll probably be able to cook two or three at a time.

Fry the pancakes for around two to three minutes on each side, and then keep warm while you continue working your way through the remaining batter.

I served ours with winter berries and vanilla ice cream. Whipped cream, chopped nuts, sliced banana, honey and maple syrup would all make scrummy alternatives.

If you liked this, you might also like:

Lemon and ricotta pancakes

February’s Recipes for Life challenge: what can you do with sausages, onions and tomatoes?

Take part in the Recipes for Life food bloggers challenge for your chance to see your recipe featured in a new charity cookbook!

I am thrilled to be launching a new challenge for food bloggers called Recipes for Life.

Each month I’ll be calling for your tasty, wholesome and easy-to-cook recipes that revolve around just three main ingredients. The best of these recipes will be included in a new charity cookbook to be published by SWALLOW later this year.

Kicking off the challenge in February, our first three ingredients are: sausages, onions and tomatoes. What tasty dish could you rustle up with those?

SWALLOW is an incredible charity based just down the road from me in Somerset, supporting adults with learning disabilities to lead more independent lives. It runs a wide range of programmes for its members, empowering them with the skills and experiences to live their lives to the full, from therapeutic art courses and drama groups to domestic and work-based training.

As part of its Fit for Life programme, SWALLOW runs cookery courses, helping members learn to prepare simple, inexpensive and nutritious meals. SWALLOW is looking for new recipes for its members to cook on the course, and ultimately to include in its cookbook, that don’t require a lengthy list of ingredients and aren’t incredibly complicated to make.

And so we’re calling on the food blogging community to help us create an exciting collection of cheap and easy recipes, based on readily available, everyday ingredients.

For February we’re looking for recipes that focus on sausages, onions and tomatoes. The sausages can be meat or vegetarian, and the tomatoes can be either the fresh or tinned variety. Any other accompanying ingredients need to be the kind of basic items you’d find in any fridge or store cupboard, such as flour, pasta, rice, milk, eggs and so on. Nothing too fancy like artichoke hearts, preserved lemons or balsamic vinegar please!

Recipes for Life: how to enter

1. Display the Recipes for Life badge (shown above and below) on your recipe post, and link back to this challenge post.
2. You may enter as many recipe links as you like, so long as they are based on the three main ingredients selected for this month and accompanied only by basic store cupboard items.
3. Send your recipe URL to me at vanesther-at-reescommunications-dot-co-dot-uk, including your own email address and the title of your recipe or post. The closing date this month is Thursday 28 February 2013.
4. If you tweet your post, please mention #recipesforlife, @BangerMashChat and @SWALLOWcharity in your tweet and we will retweet everyone we see.
5. Feel free to republish old recipe posts, but please add the information about this challenge and the Recipes for Life badge.
6. As entries come in, links to these will be added to this page and at the end of the month there will be a round-up of all entries received.
7. SWALLOW staff and members will choose their favourite recipe at the end of each month, and the winner will receive a small prize.
8. A selection of recipes entered each month will be featured in the SWALLOW cookbook to be published later this year, helping the charity to raise much needed funds for its ongoing work.

Here are my easy sausage meatballs, based on a recipe in Nigellisima, to get the ball rolling…

Sausage meatballs

Serves 4

8 large pork sausages
2 tbsp oil (olive or vegetable)
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp dried oregano
100ml chicken stock
2 x 400g chopped tomatoes
1 bay leaf
salt and pepper to taste

Slit the skins of the sausages and squeeze out the meat. Roll the sausagemeat into cherry-tomato-sized balls.

Heat the oil in heavy casserole and fry the meatballs until golden. You may need to fry in batches, depending on the size of your dish. Remove all the meatballs from the casserole and fry the onion for about five minutes until soft and golden. Add the garlic and oregano and fry for another minute before returning the meatballs to the pan.

Pour in the stock and the tomatoes, throw in the bay leaf, and give it all a gentle stir. Bring it to a simmer and leave to cook uncovered for 20 minutes, until the sauce has thickened a little and the meatballs have cooked through. Taste and add some salt and pepper if needed.

Serve with rice or pasta.

I can’t wait to see what dishes you come up with for Recipes for Life. Any questions, please tweet or email me.

February’s entries:

1. Sausage Meat Sauce for Pasta Bakes or Sloppy Joes from Fuss Free Flavours
2. Sausage Lasagne from Under The Blue Gum Tree
3. Slow Cooker Turkey Sausages and Veg in the Red from On Top of Spaghetti
4. Thrifty Sausage, Vegetable and Pearl Barley Hotpot from Utterly Scrummy Food for Families
5. Sausage Casserole from The Good Stuff
6. Sausage, Bean and Veggie Hotpot from Chez Foti
7. Sausage & Onion Tarts from The Garden Deli
8. Jumbo Mediterranean Sausage Pasty from The Crazy Kitchen
9. Sausage Ragu from The Foodie Blog
10. Quick and Easy Soba Noodles from Fun as a Gran
11. Sausage and Pepper Pasta from JibberJabberUK
12. Jacki’s Sausage, Chorizo & Chickpea stew from Jacki Harrison-Stanley

Herbs on Saturday – January Round Up

When I first guest-hosted the Herbs on Saturday blog challenge for Karen at Lavender & Lovage back in July, I found the experience such good fun, particularly discovering so many talented bloggers and a whole heap of tasty new recipes to try. But I was rather surprised at just how many entries were submitted; 30 in total. Putting off writing the round-up to the last-minute was a bit of a silly move. I vowed if I were ever to host Herbs on Saturday again, I’d compile the round-up as I went along to save myself from a last-minute panic.

Hosting Herbs on Saturday second time round has been a real blast and I’ve loved the steady flow of emails arriving in my inbox offering a diverse array of tasty and tempting dishes. But guess what? Yes, you’re right. I failed to learn my lesson and so last night I had another last-minute panic on my hands. This month Herbs on Saturday attracted a whopping  43 entries – you lot are incredible! And each and every one is a wonderfully delicious celebration of cooking with herbs.

Since we’ve got a lot to get through, and I have a slight tendency to waffle on a bit, I’ve decided to be extremely strict and limit myself to just three words to describe each entry. So let’s get this show on the road…

Nigel Slater’s Hangover Salad from London Busy Body

In three words: herby hangover heaven

Herbed Cheese and Bacon Souffles from Caroline Makes

In three words: romantic slimming starter

Cumin Spiced Chicken with a Puy Lentil and Chargrilled Courgette Salad from How to be a Gourmand

In three words: hearty healthy deliciousness

Mushroom, Onion and Thyme Focaccia
from Lancashire Food

In three words: tasty, tempting, satisfying

Swamp Juice from Tinned Tomatoes

In three words: nutritious, luxurious, delicious

Parsley and Almond Pesto from Chez Foti

In three words: quick, simple, scrummy

Slow Roasted Pork Neck in Thyme, Rosemary & Bay with Mint Flatbreads from Bangers & Mash

In three words: sweet, tender, succulent

Creamy Lemon Butter Beans from The Garden Deli

In three words: fresh zingy wholesomeness

Roast Chicken with Bulgur Wheat Stuffing and Roast Butternut Squash from Food Eat Love

In three words: mellow, warming, homely

Bacon-Wrapped Salmon from Fab Food 4 All

In three words: speedy succulent supper

A Really Useful Asian Broth with Awesome Add-Ins from Food to Glow

In three words: flavoursome Asian goodness

Rosemary and Thyme Chickpea Pancakes (Socca de Nice) from Food to Glow

In three words: easy gluten-free nuttiness

Saltimbocca alla Romana from Rita Cooks Italian

In three words: divine Italian classic

Spicy Pork Stew with Sweet Potatoes and Beans from Farmersgirl Kitchen

In three words: sweet warming spiciness

Parsley Pesto from The Botanical Baker

In three words: easy, tasty, versatile

Chicken, Sausage and Vegetable Hotpot
from Lavender & Lovage

In three words: seasonal healthy heartiness

Dukkah & Sun Dried Tomato Muffins
from Fuss Free Flavours

In three words: herby spicy deliciousness

Fridge-Raid Smoked Salmon Spaghetti
from Crumbs and Corkscrews

In three words: tasty frugal simplicity

Tiger Prawn Curry with Basmati Rice from
Lavender & Lovage

In three words: seriously – diet food?!

English Parsley, Walnut and Stilton Pesto
from Marmaduke Scarlet

In three words: fashionably green gorgeousness

Easy Shakshuka (Spiced North African Tomato and Eggs) from Food to  Glow

In three words: intense, aromatic, luxurious

Carrot Ginger Lime Soup with Sweet Potato Hummus from The Taste Space

In three words: creamy, zingy, flavourful

Butternut Risotto with Butternut Crisps from Chez Foti

In three words: warming comforting fabulousness

Middle Eastern Chicken Salad with Hummus Dressing from Bangers & Mash

In three words: moist, succulent, nutty

Chicken Breast Fillets with Sage from
My Little Italian Kitchen

In three words: classic Italian flavours

5:2 Diet Minestrone Soup from Tinned Tomatoes

In three words: rich, tasty, slurpilicious!

Rillettes de Canard from Blue Kitchen Bakes

In three words: tempting tender tastiness

Cauliflower & Pear Soup from Elizabeth’s Kitchen

In three words: clever flavour combinations

Croustade de Canard (Duck Pie with Figs) from Delicieux

In three words: economical spicy warmth

Roasted Mushrooms with Rosemary from Cherrapeno

In three words: easy, herby, garlicky

Zero Effort Spicy Carrot Soup from Dinner with Crayons

In three words: quick whizz go!

Thyme, Black Garlic and Tomato Flatbreads from
Blue Kitchen Bakes

In three words: sweet mellow crunch

Bresaola Spirals from Leeks and Limoni

In three words: deliciously romantic temptations

Shakshuka from Exploits of a Food Nut

In three words: herby flavour explosion

Peashoot, Bacon & Ricotta Penne from Anne’s Kitchen

In three words: speedy frugal tastiness

Nigella’s Chicken Tagine from Blue Kitchen Bakes

In three words: yummy Moroccan flavours

Kroppkakor – Swedish Style Dumplings from Delicieux

In three words: tasty meaty dumplings

Belleau Minestrone from Belleau Kitchen

In three words: nourishing, hearty, satisfying

Sicilian Style Tuna with Salsa Verde from 8&Ruth

In three words: zingy, fresh, lemony

Smoked Mackerel Salad with Yoghurt, Horseradish & Dill Dressing from Recipe Junkie

In three words: fantastic flavoursome fish

Lemon Chicken with Cannellini Beans and Rosemary from Lavender & Lovage

In three words: cooking next week!

Cheesy Chorizo Flatbreads from Blue Kitchen Bakes

In three words: easy cheesy breadilicious

Goats Cheese Souffles with Thyme from Maison Cupcake

In three words: step-by-step souffle guide

Now how’s that for an impressive selection of recipes, providing a veritable wealth of culinary inspiration? I look forward to working my way through the list. I’m starting the 5:2 diet next week and will be trying out the Lemon Chicken with Cannellini Beans and Rosemary from Lavender and Lovage, and I’ve also got my eye on the Croustade de Canarde from Delicieux, as I have some duck breast in the freezer. Which dishes have caught your fancy?

“But who won the prize this month?” I hear you cry. Well, the lucky winner of Your Kitchen Garden: Month-by-Month, by the renowned gardening author Andi Clevely, is none other than Rachel from Marmaduke Scarlet for her fashionably green pesto made with English parsley, walnuts and Stilton. Karen’s mystery judge this month is a professional herb grower based in North Yorkshire, who we’ll call The Herb Lady.

The Herb Lady said: “It took me a long time to select the winner but I chose Marmaduke Scarlet’s pesto as it is so fresh and innovative and a good use of parsley, which is so often relegated to garnishes and sauces. Using walnuts instead of pine nuts makes this a thoroughly British pesto.”

Congratulations to Rachel and we hope you have lots of fun devising new ideas for your kitchen garden with inspiration from your new book!

Before I sign off, I’d just like to say a huge thank you to Karen at Lavender & Lovage for once again entrusting her Herbs on Saturday challenge to me. I’d love to host again some time – once I’ve fully recovered from compiling this round-up! And now I think I need a little lie down…