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Kay Sexton - Grow your own »
Sexy Leek Recipe
Posted on 10:49am Saturday 19th December 2009
Leeks are a great winter food, this eay-to-cook recipe is a family pleaser in cold weather.
Kay Sexton - Grow your own »
Grow your own Christmas lunch
Posted on 1:24pm Monday 14th December 2009
There are plenty of rather boring vegetarian Christmas dinner recipes, but few that can rival the turkey, goose or duck for succulence and flavour. One that does work very well, and can at least partly be grown at home, is a parsnip loaf, but not the kind of boring, tasteless, chew marathon that earnest student-type vegans serve up to their friends. Instead, this loaf offers a melting texture, a surprising sweet/savoury flavour that give depth to each mouthful, and a generous amount of luxury to the tastebuds.
Kay Sexton - Grow your own »
Aromatic parsnip hash
Posted on 4:49pm Friday 4th December 2009
Parsnips are better after the first frost, as they contain starches that convert to sugars when the temperature drops below zero. If you’re vegetarian, or trying to have a couple of non-meat days a week for health or budget reasons, or want to use up those Christmas lunch leftover veggies, this recipe is ideal.
Kay Sexton - Grow your own »
Shallots – grow your own golden winter flavour
Posted on 8:17am Tuesday 24th November 2009
Growing shallots is easy, cooking with them is delicious.
Kay Sexton - Grow your own »
Cooking winter cabbage
Posted on 4:51pm Friday 13th November 2009
This is the time of year when sage allotment-holders are harvesting brassicas, always assuming they can trudge through the floods to their plots!
Kay Sexton - Grow your own »
Poached Pears and Almond Cream
Posted on 1:00pm Saturday 7th November 2009
Winter desserts don't have to be boring - pears poached with almond cream and chocolate on a brioche base.
Kay Sexton - Grow your own »
A recipe for green tomatoes
Posted on 2:30pm Friday 30th October 2009
If you have some rather small and not particularly ripe tomatoes left at the end of the season, you can always make chutney, but we really like tomato clafoutis, which we first had in France – a clafoutis is something like a Yorkshire pudding and something like a soft batter pudding, in that it’s crispy and brown on top, but soft and melting underneath.
Kay Sexton - Grow your own »
Pumpkins – curing and cooking
Posted on 4:58pm Friday 23rd October 2009
‘Curing’ a pumpkin begins with harvesting – pumpkins and gourds should not be picked while they are still soft. Green or immature fruits only keep for a few weeks before they begin to shrivel. This means that before you harvest them you need to make sure they are bright and rich in whatever is their normal colour – orange for pumpkins, anything from pure white to deep yellow for various other forms of squash and gourd and – most crucially – they should have a fairly hard rind.
Kay Sexton - Grow your own »
Winter Vegetables: the celeriac
Posted on 10:45am Saturday 17th October 2009
Celeriac is not a pretty vegetable – it looks a bit like Warren Clarke after a rough night – but its rugged looks no reflection on its delicate flavour.
Author Unknown »
Winter Vegetable Container Gardening
Posted on 11:22am Friday 9th October 2009
Winter vegetable growing, container gardening, growing food in containers, winter herbs
Kay Sexton - Grow your own »
Getting to know the vegetables you grow
Posted on 1:00pm Friday 2nd October 2009
Home grown vegetables vary much more than supermarket ones and you can make the best of them by understanding their seasonality.
Kay Sexton - Grow your own »
Pear recipes for home-grown fruit
Posted on 3:32pm Friday 25th September 2009
Home-grown fruit can be delicious when cooked properly. Pears are a seductive pudding if you know how to handle them.
Kay Sexton - Grow your own »
Growing Your Own – Non-Sensualists Need Not Apply
Posted on 2:32pm Monday 21st September 2009
There is no vetting of people who obtain allotments in Brighton and Hove, but I’m increasingly coming to the opinion that there should be. Not that I’d want interrogations about how much horticultural experience you have, or your ability to tell wilt from blight at fifty paces, but one essential qualification for enjoying an allotment is sensuality.
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