Category: Seafood

  • Carrot top pesto recipes

    Once you know how to make carrot top pesto, you’ll never want to waste your carrot ‘greens’ ever again. My recipe appeared online and then in my book The Permaculture Kitchen. Since then, I’ve seen carrot top pesto used by loads of people in all sorts of creative and scrumptious ways. I thought it’d be…

  • Stuffed sardines recipe, sarde a beccafico

    Stuffed sardines recipe These sardines just melt in the mouth with a burst of herby flavour. They are a doddle to prepare and only take 10 minutes to cook. They are ideal as antipasto, as part of a buffet or a main fish course. I developed the stuffing from ingredients I had left over from…

  • Wild garlic mash, warm chickweed salad & seafood

    This meal started off as one of those: “What do I do with these?” scenarios. Debs had made a gorgeous parsnip, cinnamon and lemon cake with some of our over-wintered parsnips. It was delicious. I had one parsnip left that Debs had not been able to use. And I had cleared a space in our…

  • A new haggis recipe from Wales, via London

    Haggis is one of my most favourite savoury meat dishes. It’s spiced and has a nutty smoothness. It’s a great way of using offal and an economical make-ahead dish. Traditionally it’s made with a sheep’s heart, lungs and liver (the ‘pluck’), mixed with oatmeal, suet, onions and spices and packed into the sheep’s stomach. It’s…

  • Chickweed recipes: pakora & hot dressed salad

    I picked a load of chickweed (stellaria media) after I took all the pictures for this post on the 52 Week Salad Challenge. It’s a very versatile ingredient. When at its peak like this it can be easily eaten raw and is also great cooked. As the plant gets older it can get a bit…

  • Wild garlic and smoked salmon carbonara

    This recipe is a delight. It’s stunningly quick & simple to cook and moreishly gorgeous to eat. It will provide a quick supper for two or a fantastic dish for entertaining friends. The wild garlic is seasonal, of course. Out of season, you could use garlic chives or chives. Other members of the onion family…

  • Wild garlic and homemade ricotta pasta

    We’re really lucky here because the wild garlic a friend gave us has taken and produces masses of wonderful tasting leaves & flowers. It’s also called ‘Ramsons’ and its latin name is Allium Ursinum. As you latin scholars will know, ursinum refers to bears who like the bulbs. Wild garlic and ricotta give a twist…

  • Dark Days Challenge Not Quite Chish & Fips

    I came across the Dark Days Challenge on the ‘Urban Hennery’ blog written by Laura. Essentially you’re challenged to eat at least one meal a week that is ‘SOLE’: Sustainable Organic Local Ethical Sounds easy.  That’s what I thought until I went to the shops.  I could get organic but from Egypt or Israel: not…