Mexican cucumbers are easy to pickle. They stay crunchy, take on the flavours you add to the pickle and turn into bite-size nibbles, ready to go with any cuisine you imagine. Basic pickling recipe Wash the cucumbers. For a litre of pickling brine mix 500 ml white vinegar (or cider vinegar) and 500 ml [more]
In Autumn our Rosella Hibiscus is producing flowers and, more important, the red fleshy calyxes in abundance. The flowers are attracting pollinating insects to our garden and the calyxes can be turned into yummy treats for us gardeners. Carefully remove the calyxes from the stems, so the plant can produce more of them. The seed [more]
There will be loads of kid’s activities to enjoy in our garden. follow your senses and find all the plants in our Plant Discovery Challenge plant your own micro-garden in a bottle to take home check out how our worms turn your kitchen scraps into beautiful compost create a Mother’s Day present and design your [more]
Thanks to Cornersmith for the lovely recipe: Ingredients 2 kg (4 lb 8 oz) Lebanese (short) cucumbers (the smaller, the better) 2 tbsp salt 1 litre (35 fl oz/4 cups) white wine vinegar 220 g (7¾ oz/1 cup) caster (superfine) sugar ½ tsp turmeric 2 small brown onions, thinly sliced 3 tsp brown mustard seeds [more]
A classic Greek appetizer (meze), a great use of our cucumbers, super simple to make and a beautiful Summer dish! 1 large Lebanese cucumber, unpeeled 500 g plain full-fat Greek yogurt 2 large garlic cloves, finely minced 2 tbsp extra virgin olive oil salt and white pepper to taste Grate the cucumber (remove seeds if [more]
Summer-time, sweet beautiful tomatoes and the gorgeous scent of basil in our garden. Hot days and looking for something light for tea? The people in Tuscany invented this great way to turn stale bread into a Summer treat. 1 kg mixed tomatoes, cut into bite-sized pieces 750 g stale ciabatta or rustic sourdough bread, cut [more]
my favourite veggie in the garden: I guess beetroot is my favourite vegetable because it is so versatile and bright blush purpley red! It can be savoury or sweet (just like me), all parts can be used – try stir frying the leaves, crunchy or silky smooth. And it turns your fingers (and bench tops) pink. [more]
EASY PUMPKIN PIE By Kevin Hall 2 sheets frozen shortcrust pastry. 2 ¼ cups cooked mashed pumpkin Roasted is best. 395 gm can sweetened condensed milk. 2 tbsp cornflour. 2 eggs. ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp mixed spice METHOD Heat oven to 180* C. Line a 25cm pie dish with [more]