This is a great recipe for beetroot. It goes really well with Curries – we used to used to serve it with Keema Korma
Well it seems to be that time of year again when we have an excess of fruits that we need to preserve. Here at the glasshouses we tend to make things like Tomato chutney, chilli Jelly and Marmalade. In order to help you we offer a small range of equipment from Franchi, the Italian seed people.
The next day repeat with 1.5 ounces of butter for 10-15 minutes. Repeat on Friday and Saturday. On Sunday heat for 15 minutes with 2 more ozs of butter. In 5 days cooking the spinach has absorbed 10.5 ounces of butter. Such was the Abbe’s secret.
Because of the strange patterns of the weather this year we’re looking at bumper crops of Apples, Plums, blackberries – not to mention the mushrooms we talked about the other week. However preserving all this stuff can be a bit of a headache. However I’ve got a great recipe for plum jam from Mary Norwak’s… Read More »
One of our mixes (which we used here) is a mix of mustard frills, land cress, rocket and bulls blood (which is a beet grown for its leaves – a bit like chard but smaller). The leaves are really tasty but the flavours need blending with something milder – like a standard lettuce – or as here – with carrot.