Recipe GFSS Archives - BBC Gardeners' World Live

Oct 25, 2023

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Time to grow: asparagus This November, add asparagus to your vegetable patch for a delicious addition to your summer table with some advice from BBC Gardeners’ World Magazine. What’s more, you’ll be able to put your asparagus to use with a delicious gnocchi with asaparagus, lemon and ricotta recipe, as seen on the Summer Kitchen with Chris Baber at the BBC Good Food Show Summer 2023. Asparagus is a tasty vegetable that grows every summer. Some may think it’s hard to grow asparagus because it needs a lot of space and time. It’s true that you won’t get any shoots to eat in the beginning, but after a few years, it’s definitely worth it. Plus, once you get it going, taking care of the asparagus is not too difficult, and you can enjoy it for up to 20 years. How to growAsparagus plants thrive in soil that gets a lot of light and can drain well. If your soil is heavy, you can still grow asparagus, but it’s a good idea to build a raised bed for it. Pick a sunny spot and make sure the soil is well-prepared with lots of natural material like compost, and make sure it’s free from weeds.If you happen to get an existing asparagus bed, it’s best not to replace it with new plants. If you want to grow more asparagus, find a different spot that doesn’t have asparagus diseases. Also, avoid planting asparagus where you previously grew potatoes.Asparagus can be raised from seed, but the most reliable method is to plant one-year-old dormant plants called ‘crowns’ in March. Some varieties can also be planted in autumn. /*! elementor - v3.19.0 - 07-02-2024 */ .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block} PlantingWhen you plant new asparagus crowns, make sure to give them enough water and keep the area free from weeds. Let the crowns grow lots of feathery leaves so they can become healthy and strong. It’s important not to pick any asparagus during the first two years because it will make the plants weaker. At the end of the growing season, trim the foliage to about 10 centimeters above the ground, and in the fall, cover the area with compost that has decomposed well. Also, make sure to keep the area free from weeds and remove any asparagus beetles you see in the spring. CareAfter you plant asparagus, avoid picking any for the first two years. When the third year rolls around, you can start harvesting in mid-April when the spears reach about 18 centimeters in height. Use a sharp knife to cut them about 2.5 centimeters below the soil level. If the weather is warm, you can pick them every two to three days for about four weeks. In the following years, you can harvest over a longer period.Stop gathering asparagus around mid-June. This break allows the plant to store energy for the next year. It’s also a good time to provide some general fertilizer to the plants. Problem solvingKeep an eye out for asparagus beetles from late spring onward. If you spot any tiny bugs or adult beetles, remove and destroy them. At the end of the year, burn the old asparagus stems to get rid of any beetles that might be hiding for the winter.Asparagus can also suffer from a disease called violet crown rot, which makes the base of the plants rot. If this happens, you’ll need to dig up the affected plants, burn them, and start fresh in a new spot /*! elementor - v3.19.0 - 07-02-2024 */ .elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#0c0d0e;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-block-end:0;flex-grow:1;border-block-start:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider--element-align-start .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-start .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-start .elementor-divider__element{margin-inline-start:0}.elementor-widget-divider--element-align-end .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{flex-grow:0;flex-shrink:100}.elementor-widget-divider--element-align-end .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-end .elementor-divider__element{margin-inline-end:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-block-start:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:before,.elementor-widget-divider--separator-type-pattern:not([class*=elementor-widget-divider--view]) .elementor-divider-separator{width:100%;min-height:var(--divider-pattern-height);-webkit-mask-size:var(--divider-pattern-size) 100%;mask-size:var(--divider-pattern-size) 100%;-webkit-mask-repeat:var(--divider-pattern-repeat);mask-repeat:var(--divider-pattern-repeat);background-color:var(--divider-color);-webkit-mask-image:var(--divider-pattern-url);mask-image:var(--divider-pattern-url)}.elementor-widget-divider--no-spacing{--divider-pattern-size:auto}.elementor-widget-divider--bg-round{--divider-pattern-repeat:round}.rtl .elementor-widget-divider .elementor-divider__text{direction:rtl}.e-con-inner>.elementor-widget-divider,.e-con>.elementor-widget-divider{width:var(--container-widget-width,100%);--flex-grow:var(--container-widget-flex-grow)} Gnocchi with asparagus, lemon and ricotta As seen on the Summer Kitchen with Chris Baber at the BBC Good Food Show Summer 2023. Serves 2500g shop bought gnocchi2 tbsp olive oil2 garlic cloves, sliced250g asparagus, cut into bite-sized piecesknob of butterhandful of grated parmesan1 tbsp lemon juiceZest of 1/2 lemon 4 tbsp ricottahandful of rocket leavesdrizzle extra virgin oil, to serve Cook the gnocchi in a large pan of boiling water for a couple of minutes until it rises to the surface. Drain and allow to steam-dry in the strainer for 2 mins.While the gnocchi is cooking, heat 1 tbsp oil in a large frying pan over a medium hear. Add the garlic and asparagus with a pinch of salt and pepper, plus 2 tbsp water from the gnocchi pan to create some steam, then cook for 3 mins stirring now and again. Transfer the cooked asparagus to a plate.Put the pan back on a medium-high heat. Add the remaining oil to the pan with the butter. When the butter has melted and starts to foam, add the gnocchi. Fry for a couple of minutes until slightly golden.Add the asparagus back to the pan with a splash of water, the grated parmesan and the zest of half the lemon. Toss together for a minute, then stir through the riccota, a squeeze of lemon juice and seasoning.Serve up, then top with a handful of rocket and a drizzle of extra virgin olive oil. Find more grow your own recipes Find out more about the Show

How to Grow Broad Beans: Outside and In ...

Oct 05, 2023

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Time to sow: broad beans October is a great time to sow broad beans and we have some tips from BBC Gardeners’ World Magazine to get you started. Plus, we’ve got a recipe from the BBC Good Food Show Summer for your harvest later. Home-grown broad beans offer a delightful and exceptionally tender addition to your menu, typically among the earliest harvests of the year. These beans are simple to cultivate from seeds, producing vibrant pods containing green or white beans, perfect for enhancing salads, stews, and soups. Their compact growth means they’re suitable for planting directly in the ground, raised beds, or spacious containers. Alternatively, you can acquire young plants in the early spring season How to grow: Plant broad beans outdoors during either spring or autumn, spacing them 20cm apart within rows separated by 60cm. If you reside in a chilly region, contend with dense soil, or face issues with rodents, consider sowing the seeds indoors initially, and then transplant the young plants six weeks later. To deter blackfly infestations, prune the plant tips, and for taller varieties, provide support to prevent them from bending due to the weight of the beans. Optimal tenderness is achieved by harvesting the pods when they reach a mere 6cm in length.If you started off your broad beans in pots, they will be ready to plant out once the roots have filled their pots. Plant around 20cm apart and water in well. Steps for outdoor broad bean sowing:Prepare the planting area by incorporating an ample amount of compost or manure into the soil using a garden fork. Afterward, use a rake to create a finely crumbled surface.Create furrows that are 5cm deep, leaving approximately 20cm of space between each furrow. Alternatively, you can opt for double rows with a 60cm separation.Plant the broad bean seeds at a depth of 5cm within the furrows.Cover the seeds with soil, compact it gently, and ensure thorough watering.If you anticipate cold weather, provide protection by using horticultural fleece or cloches to cover the sown area. Steps for indoor sowing:For those residing in colder regions, dealing with dense or waterlogged soil, or combating seed-eating mice, initiating the broad bean sowing process indoors is a wise choice.Begin by filling small pots or modules with peat-free multipurpose compost.Insert a single seed into each pot or module, ensuring a planting depth of 5cm.Position these containers in a cool, frost-free environment, such as a cold frame or unheated greenhouse. Typically, germination should occur within a span of three weeks.Once approximately six weeks have elapsed and the roots have occupied their respective containers, it’s time to transplant the young broad bean plants into the outdoor garden space. Care Shield the freshly sown area by draping it with netting to safeguard the seeds against avian and squirrel interference. The emergence of seedlings hinges on the prevailing weather conditions and the state of the soil, typically manifesting within a few weeks.Once the blossoms make their debut, ensure a consistent watering regimen, and employ a hoe to maintain weed control within the rows.To ward off blackfly invasions, promptly pinch off the growing tips as soon as the flowers materialize.For taller broad bean varieties, it’s essential to provide sturdy support using canes and twine. Position robust supports at the termination of each row, then proceed to encircle them with rows of twine, spaced at 30cm intervals, to bolster the plants. This support infrastructure should be installed while the plants remain small in size. Your harvest If you want to eat broad beans in their pods, harvest them really young (when they’re about 6cm long) before they have the chance to become tough or bitter. To eat them shelled, wait a little longer, until you can clearly see that the pods are bulging with beans.After harvesting, leave the plants in the ground for as long as possible. Like other legumes, broad beans have nitrogen-fixing bacteria in the nodules on their root system, which boost nitrogen levels in the soil. The crops you grow in this area in the following year will reap the benefits Why not try using your broad beans in this bean salad recipe below? Honey mango jerk halloumi & bean salad As seen on the Summer Kitchen with Craig and Shaun McAnuff at the BBC Good Food Show Summer 2023. Serves 4200g kidney beans, washed and drained200g butter beans, washed and drained200g black beans, washed and drained100g watercress, spinach and rocket salad200g cherry tomatoes, halvedhandful of parsley, chopped1 large avocado, sliced1 tbsp balsamic vinegar250g halloumi, thickly sliced1 tsp jerk seasoning rubsplash of avocado oilgrated parmesan, to serve For the honey mango jerk dressing 2 spring onions 2 garlic cloves 5 pimento seeds 6 thyme sprigs 1/2 scotch bonnet, or 1 red chilli, deseeded 50ml honey 150g fresh mango chunks 1 tsp light soy sauce 1 lime Tip all the beans, salad leaves, tomatoes, parsley and avocado into a large bowl. Add the vinegar and toss to combine. Chill until ready to serve.Lightly season the halloumi with jerk rub. Add a splash of avocado oil into a griddle pan set over a medium heat and grill the cheese slices for 3-4 minutes until golden brown. Once cooked, transfer the halloumi to a plate lined with kitchen paper.Put all the dressing ingredients into a blender and whizz for 20 seconds. Chill until needed.Tip the chilled salad into a large bowl or onto a large plate. Put the halloumi and avocado on top, followed by the dressing. Finish with grated parmesan, if you like.

A delicious recipe for your aubergine ha...

Sep 06, 2023

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A delicious recipe for your aubergine harvest Summer isn’t over just yet, and we hope you’ve got plenty of aubergines to use up with this tasty idea for your table from the BBC Good Food Show Summer. In the same family as tomatoes, peppers and chillies, aubergines can be easy to grow if you give them the right conditions. They need a good, rich, moisture-retentive soil, plenty of sun and warm conditions. A sunny greenhouse or windowsill is perfect for them. For tips on growing them, from our friends at BBC Gardeners’ World Magazine, read on below! How to grow Plant aubergine seeds indoors in January with a heated propagator or in March without one. Transfer the seedlings to 7.5cm pots when the first true leaves emerge. Later, plant them in the ground or individual 30cm pots filled with peat-free, multi-purpose compost. If growing aubergines outdoors, wait until the threat of frost is gone before placing them in their final growing spots. Caring for aubergines Aubergines thrive in consistent temperatures of around 20°C.To boost fruiting, you can either gently tap or shake the flowers to release pollen, or plant pollinator-friendly species nearby (though this may pose challenges in enclosed greenhouses).When your aubergine plants reach 30cm in height, prune the tips of the main stems to encourage side shoots. Once flowering begins, provide weekly doses of high-potash fertiliser or tomato feed, and lightly mist the plants to enhance fruit formation. When you have five to six fruits, remove any small fruiting shoots. Taller varieties may require staking, especially during fruit ripening. Maintain adequate watering and apply mulch as needed. Harvesting and storing The standard practice for harvesting aubergines involves picking them before their skin loses its shine. While this can indicate over-ripeness, it’s important to consider the specific traits of the aubergine variety you’re cultivating, as some may naturally have less glossy skins.When it comes to storing aubergines, they are at their best when picked fresh and cooked right away. Certain varieties may require slicing and salting before cooking to eliminate any bitterness. …and now for something delicious. Why not try this Stuffed Braised Aubergine recipe? As seen on the Summer Kitchen with Kwoklyn Wan at the BBC Good Food Show Summer 2023. Serves 4350g raw king prawns, shelled and deveined1/4 tsp sugar1/4 tsp white pepper1 tsp sesame oil1 tbsp vegetable oil, plus 1 tbsp for frying1 tsp Chinese rice wine or dry sherry1 egg1 tsp cornflour3 spring onions, chopped2 large aubergines For the sauce1 tbsp vegetable oil1 tsp chicken powder2 tbsp oyster sauce1 tsp dark soy saucepinch of white pepper1 tbsp Chinese rice wine or dry sherry5 garlic cloves, minced1 tbsp cornflour mixed with 2 tbsp water to create a slurry1 tsp sesame oil MethodPut the prawns into a blender and pulse until you have a chunky paste. Don’t over-mince the prawns. Transfer to a large bowl and add the sugar, white pepper, salt, sesame oil, vegetable oil, rice wine, egg, cornflour and half the spring onions. Mix well until you have an evenly distributed paste. Cover and chill for 30 mins.Cut the aubergines in half lengthwise and then slice into 2cm thick half moon shapes. Cut each aubergine half moon in half again from the skin side, but not all the way through – you’re creating a cavity for your filling. Using a teaspoon, fill the cavities with prawn paste, with it bulging out slightly.Heat a non-stick wok over a medium heat and add extra vegetable oil and fry the aubergines prawn side down until golden.While the prawn and aubergine is browning, combine the sauce ingredients except for the garlic, sesame oil and cornflour. Add 350ml to the sauce ingredients and mix well.Add the garlic to the wok and fry for 20 seconds until fragrant. Pour in the sauce around the aubergines. Turn the heat down to a low simmer and put a lid on the wok. Cook for 15 minutes.Remove the cooked aubergine and place on a serving plate. Give the cornflour slurry a mix to loosen and slowly add to the sauce to thicken, stirring continuously. Pour the sauce over the stuffed aubergines. Find more grow your own recipes Find out more about the Show

GYO tips for rocketing success

Aug 10, 2023

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Grow your own tips for rocketing success Rocket boasts zesty, peppery foliage, perfect for adding a kick to your salads. Try growing your own and adding them into a delicious Mushroom ricotta tart recipe as seen on the Big Kitchen at the BBC Good Food Show Summer this year. While the optimal sowing period is from March to September, you can still achieve a bountiful harvest of flavorful leaves even with later plantings. Pluck the tender leaves as required, relishing in abundant harvests that can span weeks. To ensure an uninterrupted supply, sow seeds every fortnight during the spring and summer seasons. As autumn draws near, safeguard your arugula plants from chilly temperatures by draping them with layers of horticultural fleece. This protective measure could extend your harvesting period right up until the initial frost sets in.We’ve paired some top tips from our friends at BBC Gardeners’ World Magazine with the tart recipe below!Looking for even more grow your own inspiration? Book a day out at the BBC Gardeners’ World Autumn Fair from 1-3 September at Audley End House & Gardens, Essex. Make a beeline for the Let’s Grow Stage to dig into plenty of grow your own talks and inspiration. let's grow stage BOOK TICKETS Growing rocket in containers is straightforward. Start by filling a pot or suitable container, leaving a small gap below the rim, with damp, peat-free, all-purpose compost. Sow the rocket seeds with care, maintaining a recommended spacing of approximately 3cm between each seed. Gently overlay a thin compost layer, then delicately water the seeds using a watering can equipped with a rose attachment. This ensures the seeds are adequately moistened without disruption. Use a string or cord to delineate the planting row. Sow in a straight line 1m-2m long. Sowing in a straight line will enable you to pick out any weed seedlings. A packet of rocket seeds typically contains an ample supply – often sufficient for sowing a row spanning up to 6m long. You may end up with a large harvest of rocket if sown all at once. Sow a small quantity at a time regularly for a prolonged harvesting window. Sow your rocket seeds thinly along the row, spacing them out evenly 3cm apart. Water the seeds in well. Mushroom ricotta tart As seen on the Summer Kitchen with Helena Busiakiewicz at the BBC Good Food Show Summer 2023. Recipe credit: BBC Good Food Magazine. Serves 41 sheet ready-rolled puff pastry2 tbsp olive oil525g family pack mushrooms2 garlic gloves, 1 finely sliced, 1 crushed250g tub ricottagood grating of nutmeg1/4 small pack of parsley, leaves only and roughly chopped50g rocket MethodHeat the oven to 220C/200C fan/gas 7 and place a baking tray inside. Unroll the pastry onto a piece of baking paper and score a border around the pastry around 1.5cm in from the edge. Place the pastry (on the paper) on the baking tray and cook for 10-15mins.Heat the oil in a large lidded pan and cook the mushrooms for 2-3mins, with the lid on. Remove the lid and add the sliced garlic and cook for 1 min to get rid of excess liquid.Mix the crushed garlic with the ricotta and nutmeg and season well. Remove the pastry from the oven and gently push down the risen centre. Spread over the ricotta mixture and spoon on the mushrooms and garlic. Bake for 5 mins and then scatter over your parsley and rocket to serve. Book a day out at the BBC Gardeners’ World Autumn Fair from 1-3 September at Audley End House & Gardens, Essex. Make a beeline for the Let’s Grow Stage to dig into plenty of grow your own talks and inspiration. BOOK TICKETS Find out more about the Let's Grow Stage BBC Good Food Market

A recipe for your raspberry harvest

Jul 11, 2023

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A recipe for your raspberry harvest Cheap and easy to grow, raspberries are a staple summer fruit. If you’ve already got lots to harvest, why not try the delicious Barbecued peach melba recipe as seen on the Big Kitchen at the BBC Good Food Show Summer this year as a sweet treat your next summer barbecue. Did you see Carol Klein and Ainsley Harriott at the Show exploring the Show Gardens for grow your own and outdoor living ideas and inspiration, or on the stage sharing advice? Find out more about Ainsley’s raspberry recipe below.For tips on how to grow your own raspberries, click here to read our previous blog with advice from our friends at BBC Gardeners’ World Magazine.Remember, if you grow a variety of both summer-fruiting and autumn-fruiting raspberries, you’ll be able to enjoy the fruit from late June through to October.Plus, save the date for plenty more summer recipe and growing inspiration at BBC Gardeners’ World Live and the BBC Good Food Show Summer from 13-16 June 2024. Barbecued peach melba As seen on the Big Kitchen at the BBC Good Food Show Summer 2023. Recipe credit: Ainsley’s Good Mood Food, published by Ebury Press. Ingredients Serves 4300g fresh raspberries, plus extra to serve1-2 tbsp icing sugar1/2 lemon, zested and juicedSplash of raspberry gin, chambord or framboise liqueur (optional)4 ripe peaches, halved and stonedsmall knob of butter2 tbsp brown sugarrunny honey4-8 scoops vanilla ice cream3 tbsp flaked almonds, toasted Method Put the rasberries in a food processor or blender and blitz until well pureed. Strain through a sieve into a bowl, pressing down on the solids to release the juice. Sift 1 tbsp icing sugar into the puree and whisk until fully combined. Stir through a squeeze of lemon juice to taste and adjust for sweetness if needed. Add a splash of raspberry gin, chambord or framboise liqueur if you like. Chill until ready to serve.Prepare four squares of foil and place two halves of peach on each one, cut-side up. Dot a little butter over each peach half, then top each one with 1/4 tbsp brown sugar, lemon zest, a drizzle of honey and a pinch of black pepper. Gather up the sides of the foil to create a parcel and scrunch to seal the packets.Put the peach parcels on the barbeque grill away from direct heat, or put in the dying embers. Cook for 10-15 mins, depending on the heat of your barbeque.Arrange the peaches in four serving bowls, pouring any over any cooking juices. Top with ice cream, drizzle with raspberry sauce and scatter the toasted almonds and extra fresh raspberries. It’s not always a day for a barbecue! If you fancy this sweet treat, why not try baking your peach parcels in the oven at 200/180C fan/gas 6 for 12-15 minutes. Delve into garden inspiration from the 2023 Show Gardens and Beautiful Borders Find out more about the BBC Good Food Show Summer

Lemon sole with homegrown basil

May 11, 2023

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One-pan lemon sole with homegrown basil Grow your own basil to add flavour to your summer cooking, with tips from our friends at BBC Gardeners’ World Magazine. Packed with flavour, we’ve got the perfect one-pan recipe to use your basil in, from the BBC Good Food Show Summer 2022. In the warmer months, basil is the perfect addition to your windowsill or vegetable patch, and packs fantastic flavours for summer dishes. Read on below for tips on growing basil from our friends at BBC Gardeners’ World Magazine and to find out more about a delicious one-pan lemon sole recipe, using your basil, from the BBC Good Food Show Summer in 2022. Sowing Sow basil seed from spring to summer so you have a continuous crop. Sow in containers for a lasting cropGrow in well-drained, fertile soil in a warm, sheltered positionStart seedlings off in pots on a warm, but not sunny windowsill. Pot on into individual pots when plants are big enough to handle.Help your basil acclimatise to conditions outdoors by standing them outside in a sheltered spot and bring them back in at night. Caring for basil Outdoors, basil needs protection from wind and frost. Always water with care, ideally before midday, and avoid splashing the leaves. Water sparingly – basil hates to sit in wet compost!Expect to pot up your basil a few times in the growing season as plants grow fast in containers.Basil is a half-hardy annual, so new plants will be needed each year. Harvest Pick the leaves and tops of basil regularly throughout the summer to use fresh. You can be quite ruthless, so long as you leave at least three pairs of side shoots so your plants can regrow. Don’t wash the leaves until you’re ready to use them as they’ll turn slimy. One-pan lemon sole This recipe is from the BBC Good Food Show Summer 2022, as seen on the Italian Kitchen from Chris Baber. Serves 4Ingredients2 tbsp olive oil2 garlic cloves, thinly sliced2 red onions, cut into 1cms slices3 peppers, thinly sliced4 tomatoes, quartered10 pitted black olives1 lemon, zested and juiced1 small bunch of basil leaves4 lemon sole fillets250ml white wineolive oil, to servecrusty bread, to servedrizzle of extra virgin MethodHeat the oven to 220C/200C fan/gas 7. Heat up the olive oil in a large, non-stick ovenproof frying pan over a medium-high heat. Add the garlic for 1 min and add the onions, peppers, tomatoes and olives. Season with salt and pepper. Cook for 10-12 mins until the veg begins to soften.Add the lemon zest, half the basil and wine. Bring to the boil, reduce the hear and simmer for 5 mins. Place the fish on top of the veg and season with salt and pepper. Transfer the pan to the oven and bake for 12-15 mins until the fish is cooked.Scatter over your remaining basil leaves and finish with lemon juice and a drizzle of extra virgin olive oil. Serve with crusty bread to mop up the juices. Find out what's on at BBC Gardeners' World Live 2023 Find out more about the BBC Good Food Show Summer

Time to sow: Spring Onions

Apr 11, 2023

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Time to sow: Spring Onions! Grow your own spring onions for a quick and easy way to freshen up your home cooking, with tips from our friends at BBC Gardeners’ World Magazine. Packed with flavour, we’ve got the perfect recipe to use them in, from the BBC Good Food Show Summer 2022. This spring, make plans for your plot with spring onions. Perfect for salads, stir fries and much more, spring onions are an easy to grow, delicious crop to get growing, that take up a small space. Read below for garden know-how from BBC Gardeners’ World Magazine. What’s more, find out more about a tasty casarecce pasta with tomato sauce recipe, using your spring onions, from the BBC Good Food Show Summer in 2022. Sowing peas Sow your seeds straight into the ground in place that gets lots of sun and rich, well-drained soil. Clear any weeds, add a good fertiliser in advance. Before sowing, rake the soil to a fine texture.Seeds can be sown in drills 20mm deep and 10cm apart.You can also sow the seeds in trays and wait for seedlings to develop before planting out into the garden. When the seedlings begin to show, thin them out up to 5cm apart. Make sure they’re well-watered and don’t let the soil dry out. For harvests of spring onions through the year, sow a batch of seeds every few weeks from spring to autumn. Harvesting and storage You should be ready to harvest your spring onions eight weeks after sowing. Before pulling up the bulbs, fork the soil around the plants to ease up the soil.Once picked, eat your spring onions soon after being harvested for the best flavour. Casarecce pasta with tomato sauce recipe This recipe is from the BBC Good Food Show Summer 2022, as seen on the Italian Kitchen from Adam Bush, with a recipe from Olive Magazine. This recipe is vegan, and only takes 15 minutes to make. Serves 2Ingredients250g cherry tomatoes, halved3 spring onions, finely chopped4 tbsp extra-virgin olive oil3 tbsp red wine vinegar4-5 dashes hot sauce200g casareccea few basil leaves, torn MethodMix together the cherry tomatoes, spring onions, olive oil, vinegar and hot sauce in a bowl. Season with salt and pepper.Bring to the boil a large pan of salted water. Once boiling, add the casarecce and cook until al dente. Add 1-2 tbsp of the cooking water to your bowl of mixed ingredients before draining the pasta.Drain the pasta and toss in with the sauce. Sprinkle over the torn basil and serve. Find out what's on at BBC Gardeners' World Live 2023 Find out more about the BBC Good Food Show Summer

Grow your own peas for a tasty lasagne

Mar 15, 2023

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Grow your own peas and tuck into a delicious lasagne You’ll never go back to frozen peas! Try growing flavoursome home-grown peas to freshen up your recipes. Our friends at BBC Gardeners’ World Magazine are on hand with growing tips, and you won’t want to miss a delicious lasagne recipe for your peas from the BBC Good Food Show Summer 2022. Peas are a a great staple to add to your vegetable plot. Used in a great many recipes, you’ll be able to elevate your cooking with peas that pack a punch in flavour. Read below for garden know-how from BBC Gardeners’ World Magazine. Plus, a broken lasagne recipe using courgette, peas and mint from the BBC Good Food Show Summer in 2022. Sowing peas Between March and early June you can sow peas in a sunny, well-drained spot. Use plenty of garden compost or well-rotted manure to improve the soil.Make a shallow trench using a hoe or spade, 22cm wide and 3cm deep. Sow the peas in two parallel lines, with seeds about 10cm apart.Next, cover the seeds with soil and water well. The seedlings should appear in one or two weeks. Planting out peas When planting out peas, put supports in place while they’re still young, for the pea shoots to wrap themselves aroungLarge twigs, known as pea sticks, can be used, or a row of netting. Harvesting and storage Harvest about three months after sowing. For the best flavour, pick and use straight away. You can keep peas for a week in the fridge, or if you have space, put in your freezer to keep for longer. Broken lasagne with courgette, pea and mint This recipe is from the BBC Good Food Show Summer 2022, as seen on the Italian Kitchen from Samuel Goldsmith, Food Copy Editor, BBC Good Food Magazine. Serves 4Ingredients240g dried lasagne sheets, broken into large pieces200g mangetout120g garden peas2 tbsp olive oil, plus 1 tsp1 courgette, sliced in half lengthways and cut into 1cm half moons1/4 tsp chilli flakes1 lemon, zested and juiced50g parmesan, grated plus extra to serve15g butter10g fresh mint, roughly chopped MethodBoil a a large pan of salted water, add the broken lasagne sheets and cook for 8-10 minutes, stirring occasionally until al dente. Add the mangetout and peas for the lasting 2 minutes and drain. Keep around 200ml of the pasta water.Next, place a large non-stick frying pan over a medium heat. Add 1 tsp of olive oil, the courgettes, and a pinch of salt. Cook for 8-10 minutes until golden and softened. Then, add chilli flakes and cook for 1 minute.In a large bowl, mix the lemon zest and juice, parmesan, butter and remaining olive oil. Season with black pepper. Add the pasta, mangetout, peas and courgettes to the bowl, with 100ml of the pasta water and toss. Add more pasta water if the mixture looks dry. The butter and parmesan should melt into a silky sauce, coating the pasta.Stir in the mint and then serve up in four bowls, with a sprinkle of parmesan. Find out what's on at BBC Gardeners' World Live 2023 Find out more about the BBC Good Food Show Summer

Tips for the tastiest toms!

Feb 20, 2023

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Tips for the tastiest toms! If you’re looking to take a step into the world of grow-your-own, it’s the perfect time of year to sow tomatoes! Whilst our friends at BBC Gardeners’ World Magazine are on hand with tips to make the most of your tomato crop, we’ve got the perfect recipe from the BBC Good Food Show Summer 2022, as seen on the Italian Kitchen with Alex Hollywood; a delicious tomato and olive bread stick recipe to bring the fresh Italian summer flavour to your kitchen table. The time for sowing tomatoes is between late January and late March, with harvests to come between July and October. This easy to grow crop does best when grown in full sun and there is a wealth of varieties to choose from, including cherry, plum, and beefsteak, with each of them having their own distinctive shape, flavour and culinary use. Whilst it’s possible to buy young plants from garden centres, it’s also easy to grow from seed – especially for some of the more unusual varieties. There are two growing types to choose from – determinate (bush) or indeterminate (cordon) – with bush types being planted in pots or hanging baskets and cordons growing tall, supported by a cane or stake. Once your crop is flourishing, bring the taste of the Mediterranean to your kitchen with a delicious tomato and olive bread stick recipe – a perfect accompaniment to hazy summer days. Find out more about the recipe below… How to growGrowing from seedSow seeds in 7.5cm pots of moist peat free compost, then water and cover with cling film. Stand on a warm, bright windowsill or in a propagator.Once germinated, remove the cling film (or take them out of the propagator) and keep the compost damp.Transplant seedlings when they reach about 2-3cm tall into 5cm pots filled with moist multi-purpose compost and return them to the windowsill. Keep potting on as necessary as they grow.Planting tomatoes outsideYour tomatoes can be moved outside once the last frost in May disappears.Choose a sunny, sheltered spot, where you can plant them into a border (into soil that has had plenty of well-rotted garden compost added), or into 30cm pots, or put two or three plants in a growing bag.Growing in a greenhouseGrowing tomatoes in a greenhouse gives you a longer growing season.Shade your plants from excessive heat, which could cause tough skins and blotchy ripening, by fitting some blinds, use shade paint, or hang woven shading fabric.Caring for tomatoes Beginner gardeners will find it easier to work with bush tomatoes, as they require slightly less maintenance. Cordon tomatoes will need a stake for support and will need to have side-shoots pinched out to keep the plant fruiting on a central stem. Water regularly – irregular watering can cause fruit to split or develop hard black patches known as blossom-end rot. Once flowers appear, feed your plants weekly with a liquid tomato food or a high-potash fertiliser. If your fruits are hidden beneath leaves, thin out the foliage to give them a little more sun to ripen in. It’s harvest time! Leave tomatoes to ripen on the vine to improve their flavour and pick once flush with the colour of their variety. Best eaten straight from the vine, they can be stored for a week or so at room temperature. Avoid storing in the fridge as this causes a mealy texture. For more information on tomato varieties, growing tips and guides on cordon training, head to the BBC Gardeners’ World Magazine site. MORE TOMATO RECIPES Italian-style tomato & olive sticks This recipe is from the BBC Good Food Show Summer 2022, as seen on the Italian Kitchen with chef Alex Hollywood.Makes 3-4 sticks. Ingredients400g strong white flour, plus extra for dusting1 tsp sugar1 tsp fast-acting dried yeastOlive oil, for drizzlingHandful of stoned olivesHandful of cherry tomatoes, halved1tbsp pesto mixed with 2tbsp olive oilMethodTip the flour, sugar and 1 tsp salt into a large bowl. Combine the yeast with 350ml warm (not hot) water and slowly pour into the flour mix, bringing the wet dough together gently with your hands or a spatula. Cover and place in a warm, draught-free area until the dough doubles in size (around 2 hours).Tip the dough onto a floured surface – it will be wet and gooey, so gently fold it into itself 5-6 times to make a wobbly rectangle shape. Place back in the mixing bowl, drizzle with some olive oil and a little sea salt, cover with a floured tea towel and leave to rise again in a warm place for at least 2 hours, until doubled in size.Line two non-stick baking trays with silicone paper. Press the dough with your gingers to see if it leaves an indent – if it does, it’s ready. Tip out onto a floured surface, cut the dought into quarters or thirds (depending on how chunky you want your sticks to be) and gently stretch each one out to a stick shape the length of a tray, leaving room between sticks.Heat the oven to 230C/210C fan/gas mark 8. Brush each stick with olive oil, sprinkle with sea salt, add a final dusting of flour, then press the olives and tomato halves into the dough. Allow to rise for another 10-15 mins, then drizzle with a little pesto and bake for 15-20 minutes depending on the thickness of the sticks.Leave to cool and then enjoy! Find out what's on at BBC Gardeners' World Live 2023 this summer See who's on when at BBC Gardeners' World Live Theatre in 2023

GYO garlic tips for flavoursome fritters

Dec 02, 2022

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Grow your own garlic tips for flavoursome fritters Calling all garlic lovers! Have you ever tried growing your own? We’ve paired some helpful tips from our friends at BBC Gardeners’ World Magazine, with a tantalising fritter recipe, as seen at the BBC Good Food Show Summer 2022, to bring fantastic flavours to your winter table. This December, why not try sowing garlic for a crop that makes a delicious seasoning to your cooking all year round. Plus, garlic takes up very little space and is an easy crop to grow. Make sure you always buy bulbs at the garden centre or order them from a seed supplier – don’t use bulbs from the supermarket. Ready to use your freshly grown garlic gloves in a delicious recipe? If you’re bored of roast and mash potatoes this winter, why not try making sweet potato and saltfish fritters to put a kick back into your dinner time. Find out more about the recipe below… How to growPlot garlic in a warm, sunny spot in well-drained soil that doesn’t get too wet in winter – dig in some home-made compost or well-rotted manure for best resultsSow in small pots, a large container or directly in the ground 15cm apart, leaving 30cm between rowsBreak the bulbs into separate cloves and plant the large ones with the fat end downwards and the pointy end 2.5cm below the soil.TIP! Lay bird netting or fleece over new plants until the shoots are 5cm tall to keep the birds at bay whilst your garlic grows. Caring for garlic Water regularly in spring and early summer Reduce watering once you see the foliage turning yellow – this is a sign that the bulbs are reaching maturity. Weed between the plants to reduce the competition for water and nutrients. Remove any flowers, or ‘scapes’ the plants produce – you can eat these in stir-fries. Time to harvest!When the leaves have turned yellow, gently lift out bulbs with a fork or trowel, taking care not to damage them. Leave the garlic to dry out for a couple of days, by laying it out on a table or tray, in full sun.Once the bulbs are dry and feel papery to touch, you can either store them loose or plait their foliage to make a traditional string of bulbs. Store in a cool, dry place. Take care not to bruise the bulbs, as any damage can make them deteriorate in storage. White sweet potato and saltfish fritters, ackee cream and green seasoning oilThis recipe is from the BBC Good Food Show Summer 2022, as seen on the Big Kitchen at the BBC Good Food Show Summer with chef Andi Oliver. Serves 6-8.IngredientsFor the ackee cream:165g canned sweetcorn180g canned ackee200ml oat cream For the green seasoning oil:1 handful of mixed herbs (such as sorrel leaves, chervil and tarragon)2 thyme sprigs10g Christmas bush or bay leaf1 small bunch of flat leaf parsley1 small bunch of coriander4 spring onions10 garlic gloves1 green chilli or 1 scotch bonnet chilli (depending on how hot you’d like it)6 little Caribbean seasoning peppers, or a mix of red, yellow and green mini sweet peppers1/2 white onion400ml cold pressed rapeseed oil For the fritters:250g white sweet potato, grated120g skinless and boneless saltfish, twice oiled, drained and rinsed110g grated white onions4 garlic cloves, finely grated15g finely grated ginger 1sp turmeric1tsp cumin seeds1tsp chilli flakes40g self-raising flour30g fine cornmeal1 thyme sprig, leaves only8g finely chopped chives500ml oil (vegetable/rapeseed/sunflower) Method 1.To make the seasoning oil, blend all the ingredients together, add seasoning, and blend until smooth. Sieve the mixture to create a green oil.2.In a bowl, combine the fritter ingredients (minus the oil) plus a big pinch of salt and pepper and mix thoroughly using your hands, squeezing the mixture so it all sticks together. Cover and set aside.3.Heat the oil in a wide pan to 150-170C. Test the heat of the oil by dropping a pinch of the potato mixture into it – if it rises and starts to golden quickly, it’s ready to fry. Slip 1 tbsp of mixture at a time into the hot oil until golden. Transfer the cooked fritters to a plate or bowl lined with kitchen paper to get rid of any excess oil.4.To make the ackee cream, gently toast sweetcorn until it’s slightly charred. Add the ackee and cook for 1-2mins and mix. Blitz the mixture with the oat cream in a blender until smooth and season.5.To serve, divide the ackee cream between six-eight shallow bowls or plates, top with two or three fritters and drizzle the seasoning oil over the top. Find out what's on at BBC Gardeners' World Live 2023 Find out more about the BBC Good Food Show Summer

Onions: sow and grow for a tasty home-ma...

Nov 09, 2022

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Top tips for homegrown onions and a tasty home-made tart Sink your teeth into some grow your own inspiration and try growing your own onions. With some gardening advice from our friends at BBC Gardeners’ World Magazine, you’ll be able to make a delicious tart, using Nadiya Hussain’s recipe as seen at the BBC Good Food Show Summer 2022. From soups and salads, to warming onion gravies, curries, tarts and much more, onions find their way into a huge variety of dishes, giving you all the more reason to get them into your plot this November. Read below for some great growing tips, and for a tasty tart recipe, perfect for your homegrown produce. TIP! In autumn, common onion planting varieties include ‘Autumn Champion’ and ‘Electric’ – these are more tolerant to the colder conditions. How to growPlant a small onion set 10-15cm apart in moist, fertile soil in a sunny spot, with the tips showing out of the soil surface. Allow 30cm between rowsKeep the area weed freeGrowing onions from sets is usually a little easier and quicker, but you can also grow from seed. Sow these indoors 1cm apart in moist compost in January. When the seedlings are a few inches tall, transplant them into multi-purpose compost. You’ll be able to plant them into the garden come spring. Help with problemsStop birds from pulling up your onions by covering them with horticultural fleeceWatch out for drooping yellow foliage – this could be a sign of fly larvae. Planting parsley with your onions can help prevent thisBe careful of neck rot – this can be prevented through not overcrowding when planting When the leaves droop over and turn brown, it’s time to harvest your onions! Loosen the soil with a fork and lift out your produce. To store, leave your onions on a drying rack or on newspaper. Their outer skins will rustle when they’re dry, and you can then hang them in a cool, dark, dry place to store. Feeling hungry? Why not try making a delicious tart with your home-grown produce, as seen at the BBC Good Food Show Summer at the 2022 Show. Find out more below… French onion and blue cheese tartThis recipe is from the BBC Good Food Show Summer 2022, as seen on the Big Kitchen at the BBC Good Food Show Summer with chef Nadiya Hussain. The recipe is from Nadiya Bakes by Nadiya Hussain.Ingredients2 tbsp butter2 large lemon thyme sprigs, leaves picked1 garlic clove, grated5 onions, thinly sliced (about 1kg)2 tsp caster sugar1 sheet ready rolled pastry1 egg, lightly beaten150g blue cheesesmall handful of chipped chives, to serve Method 1.Melt the butter in a large non-stick frying pan, and add the onions, garlic and lemon thyme leaves, mixing everything together. Mix in the sugar, 1 tsp black pepper and 1 tsp salt. Stirring occasionally, leave to cook for 30 minutes on a medium heat.2.Heat the oven to 200C/180C fan/gas 6 and line a baking tray using parchment. Roll out the pastry onto the tray.3.Score a smaller rectangle 1cm inside the pastry rectangle gently with a knife. Make sure you don’t cut the pastry all the way through. Next pierce the inner rectangle with a fork, to allow steam to escape. Brush the edges with the egg, and bake for 20 minutes.4.With the back of a spoon, push down the puffed-up pastry of the inner rectangle to leave you a neat border.5.Crumble the blue cheese and onions into the pastry and bake for another 15 minutes. Cool for 10 minutes before eating and sprinkle your chives on top. Find out what's on at BBC Gardeners' World Live 2023 Find out more about the BBC Good Food Show Summer

Grow your own pears and tuck into a deli...

Oct 07, 2022

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Grow your own pears and tuck into a delicious tarte tatin Pears make for a lovely addition to any garden, bearing delicious fruit, and an attractive ornamental look. We’ve paired some growing tips from BBC Gardeners’ World Magazine and a tantalising tarte recipe as seen at the BBC Good Food Show Summer. If you’ve already got pear trees, you are probably enjoying the reaps of your harvest already. With some help from our friends at BBC Gardeners’ World Magazine, we’ve put together some top growing tips for pear trees to inspire you to get growing at home. What’s more, we’ve also got a delicious recipe in store for your pear produce as seen on the Big Kitchen at the BBC Good Food Show Summer 2022. Find out more below about how to make your own homegrown pear tarte tatin from John Torode and Lisa Faulkner. How to growPear trees like moist but well-drained soil in full to partial shadeMulch annually with manure or compostTo protect your trees from frost, plant them against a south-facing wall or fenceWhen planting, dig a square shaped hole to allow the roots to spread out evenly. Dress the top of the soil generously with mulchSimilar to apple trees, most varieties of pear trees rely on a pollinating partner. For the best results, make sure to plant two pear trees to help them pollinate successfully.Bare-root pear trees should be planted when dormant, between November and March. Potted pear trees can be planted in other times of the year. Caring for your pear treesWatch out for frosts and provide fleecing to protect from cold snapsMulch annually in spring and water in dry spellsPear trees can be pruned when dormant in midwinter – remove any dead, diseased or dying branchesIn summer, improve air circulation by pruning to enrich the shape and health of your tree, making sure fruits can develop and ripenYou should be able to harvest your pears from late August. Pick them when the fruit is still firm to the touch. Cup the fruit in your hand and twist off gently. Store in a cool dark place where the fruits will ripen. Feeling inspired? Why not try making a warming pear tarte tatin, as seen at the BBC Good Food Show Summer at the 2022 Show. Find out more below… Pear tarte tatinThis recipe is from the BBC Good Food Show Summer 2022, as seen on the Big Kitchen at the BBC Good Food Show Summer with John Torode and Lisa Faulkner.Ingredients100g salted butter4 pears, peeled and cut into quarters lengthways100g caster sugar1 vanilla pod or 1 heaped teaspoon vanilla bean paste1 pack ready-rolled puff pastryice cream or crème fraiche, to serve Method 1.Heat the oven to 220C/200C fan/gas 7. In an ovenproof heavy-based frying pan, melt the butter and add the sugar, pears, vanilla seeds and pod. Cook for about 10-15 minutes and keep stirring so the pears don’t stick to the pan. Then, turn the heat up and cook for another 10-15 minutes. The pears and sugary butter should turn a lovely golden caramelised brown. Be careful not to let it burn – keep watching and shake the pan to prevent any sticking.2.If you don’t have an ovenproof pan, transfer the pears and sugary butter to a 20cm pie dish. Next, roll the pastry out to just slightly larger than your pan or pie dish to around 1cm thick. 3.Lay the pastry over the pears and tuck it around the edges to form an upside-down tart. Bake for 30-40 minutes in the oven.4.Once out of the oven, use a large serving dish to place over the top of the tart and turn the tart over.5.Serve warm with ice cream or a dollop of crème fraiche. Delve into garden inspiration from the 2022 Show Gardens and Beautiful Borders Find out more about the BBC Good Food Show Summer

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