Category: Spring
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Sourdough pain de campagne recipe
Over on Instagram, my friend Carla has created something of a stir with her bread. As you can see below, Carla has made beautiful pain de campagne to a recipe I developed using some of the great bakers’ ideas as my inspiration. The smell..the feel..the loud crackling..this is my BFF bread.. thanks @carl_legge 😙…
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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…
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Griddled, sweet and sour marinated pumpkin recipe
We spent a very happy few days in Ostia Antica near Rome with Carla Tomasi earlier this month. We ate like royalty and had lots of fun cooking with, and learning from, Carla. I’ll share some of the recipes in the coming weeks as I recreate them from my notes. The first recipe is for…
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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…
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Mustard greens, fermented and more
I wish I’d got to know mustard greens (and reds and goldens) much earlier in my growing adventure. They are such a tasty, versatile and good-hearted vegetable. And some of the varieties are great green manures, ground cover and biofumigants. Here at Legge Towers we sow them in mid to late summer so that we…
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Wild garlic slaw recipe
Spring is a joy not least because of the re-emergence of the wild garlic. There’s lots of publicity in the UK at the moment about eating more vegetables. I’ve been having fun concocting meals where I replace the normal carbohydrate element (potatoes, pasta, rice etc) with tasty veg. In this recipe, I added a big…
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Roast lamb three ways
One of the easiest ways you can make your meal planning easier, cook more frugally and seasonally is to make a major ingredient go further. Here I show you how I used a £20 joint of local Welsh lamb leg to make three different meals for the three of us. I’ve cooked a lot of…
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Kombucha sourdough bread recipe
This successful experiment could revolutionise my baking. It means that I can bake sourdough bread in 24 hours without the need to keep an active leaven refreshed. The bread is gloriously moist and chewy as sourdough should be. This has a big malty wholemeal taste with a rich, crisp crust. It’s not at all sharp…
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Currant ‘champagne’ recipe – quick fizz
If you want a fizz that tastes spectacular, this recipe is for you. In under a month you get the full bright fruity taste of currants with a mildly mouth puckering tart-tannin background. The aroma is the wonderful woodland smell of crushed currant leaves. All this surrounded with lively & youthful fizz. I’m delighted with…