IN SEASON
Diary of a gardener
in a small space DON’T FORCE YOURSELF OUTDOORS SAYS SIMON LOCK…
With the weather our gardens have been subjected to over the past couple of months you might think you’d have more luck farming salmon than growing produce. But despite the ongoing monsoon season turning veg patches into fi sh ponds, keep the faith, spring is just around the corner... Okay, it’s probably fair to say this could be some corner, but in true British fashion we’ll battle on! If you have still got heavily waterlogged soil then your best bet is to keep your boots clean until the ground has dried out, as trampling all over it will only compact the soil and make for more drainage problems. Once the waters have subsided prepare your patch by getting rid of any weeds and stones, dig in any compost and cover beds with some fl eece or cloche. This extra layer will help warm up the soil, giving seeds a better chance of germination as it protects against ground frosts or further downpours. If the weather for March looks grim then don’t force yourself outdoors, there’s plenty you can do from the comfort of your kitchen. Find a sunny spot and plant up onions, shallots and garlic and start to chit your early potatoes by placing them into old egg boxes with the eyes facing upwards. Gardeners who are short on room often dismiss potatoes as they’re fairly uninspiring, cheap to buy and take up valuable space, but I always make room for a couple of planter bags on my patio. With your windowsills suitably garnished and the weather hopefully becoming a little more hospitable you can start to venture outdoors a bit more. Broad beans, carrots and parsnips can all be planted out but be prepared to tuck them in at night if temperatures start to drop.
COLD-BUSTING WASABI SALMON SKEWERS
Dale Pinnock says: “I love a good wasabi hit, and there’s no denying the effect it can have on the respiratory system. The fl avours of salmon and wasabi are a perfect match.”
Serves 1
❤ 2 skinless salmon fi llets, cut into 3cm chunks
❤ 2 spring onions, cut into 3cm lengths ❤ 2 tablespoons soy sauce ❤ 1 teaspoon wasabi (paste or powder) ❤ Half teaspoon runny honey
1 Thread the salmon chunks on to 2 or 3 metal skewers, alternating them with sticks of spring onion, and place the skewers on a baking tray. 2 Mix the soy sauce, wasabi and honey together to make a marinade and pour it over the skewers. Turn the skewers in the marinade several times to make sure all the salmon is evenly coated. Leave to marinate for 10 minutes, then turn the skewers again. 3 Heat a griddle pan or the grill to a high heat, add the skewers and cook for 15 minutes, turning frequently. Serve immediately with brown rice and a salad, if you like.
★ STAR INGREDIENT Wasabi is a sure-fi re winner if you’re feeling in any way congested. It contains powerful volatile oils that work as an irritant to the mucous membranes in the respiratory tract, causing them to secrete a thin, watery mucous (ever had a runny nose
26 | THE WEST COUNTRY FOODLOVER
BLOOD ORANGE COCKTAILS
Certainly one way to make
the hungry gap fl y by!
Recipes make enough for 1 cocktail
BLOODY ORANGE MARY ❤ Celery salt ❤ Juice from 1 blood orange ❤ Tomato juice ❤ 2 shots vodka ❤ Celery salt or fi ne sea salt ❤ 3 shakes tobasco ❤ 5 shakes Worcestershire sauce ❤ The top of 1 celery stick, preferably with some leaves on
Squeeze the juice from the blood orange. Use a piece of the leftover orange to rub around the edge of the glass. Put a little celery salt or fi ne sea salt on a saucer and dip the edge of the glass in. Pour in
at the sushi bar?). This helps clear any blockages caused by thicker mucous or catarrh. Good for: Acne & eczema, coughs & colds, blocked sinuses, high cholesterol & high blood pressure, general anti-infl ammatory
The Medicinal Chef Healthy Every Day by Dale Pinnock, publisher: Quadrille, Photograph: Martin Poole
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68