Caramlised Crispy Brussel Sprouts

I will find any excuse to use brussel sprouts at this time of the year, they are my all time favourite vegetable.  These crisp brussels are perfect paired with a seared fillet steak or as a great tapas before your main meal.  In whatever way you say them i'm sure they'll be gone in minutes or even seconds.

Ingredients 

250g Brussel sprouts 

25g of butter

Pinch of salt and pepper

25g Parmesan cheese

Instructions

1. Melt the butter in a pan.
2. Wash and remove the outer leafs of the brussels and chop in half.
3. Once the butter has melted add the brussels cut side down to the hot butter. Fry for 2 minutes.
4. Meanwhile grate some parmesan cheese.
5. Toss the brussels around and fry for another 2 minutes.
6. Once the brussels have a crispy brown outer layer place them in your serving dish and sprinkle with salt and pepper and a generous amount of parmesan cheese.
7. Enjoy!!

How to grow your own vegetables

Part 2

Tomatoes need sunshine, so choose an open, warm site. They do fantastically well in a greenhouse but you can gain very good results outside in a container against a warm wall. They need a well drained, fertile soil, that doesn't dry out too quickly.

If growing in containers, use a specially formulated grow bag or good quality potting compost.

• Plant out tomato plants using a stake for support.
• Cut out any side shoots, as they appear to keep to a central stem.
• Water and feed regularly  with a liquid tomato.
• Pick the fruit as soon as they ripen.
• If frost is forecast, harvest the tomatoes green and allow to ripen in doors.
• Tomatoes are definitely best picked fresh but, if do need to store a glut, perhaps consider cooking, pulping and freeze for a burst of summer in the winter months.

We have lots of recipes using this base tomato sauce!

How to grown your own vegetables

Part 1: Potatoes

Anyone can grow potatoes, even if you are living in the city and don't have a garden!  

There is something quite special about growing your own organic produce, harvesting and then eating.

I've used the plastic potato sacks (3 in a pack with carrying handles … reusable) from the garden centre.  You could use a thick black bin liner, an old tin drum etc.  Just make sure there is drainage holes.  Seed potatoes are available from the garden centre, spring to autumn.

• If you plant the seed potatoes in intervals, 4-6 weeks, you can harvest over a longer period.
• Each shop bought planter is suitable for about 5 seed potatoes.
• Line the planter with good quality potting compost to 4cm.  Place the seed potatoes with the shoots facing upwards and cover with a further 6cm of potting compost.
• Keep the soil damp but not waterlogged.  Feed with a high potash/ low nitrogen feed.
• If there is danger of frost, then cover with a fleece until this has passed.
• When the shoots have grown 7cms high add another layer of compost,  so it covers the tips by a couple of CMS.  Continue to do this until the shoot are CMS above the planter.
• Now leave the plant to grow.  Watering when its dry but not too saturate the soil. Feed as before, periodically.
• The plant should produce small flowers and once these have died then then potatoes are ready to harvest.  
• Some varieties don't flower but start to die off.  Just feel beneath the soil to see if there is any hidden treasure… there probably is so its time to harvest!
• Tip the bag out, collect your treasure and wash.
• Wash out you bag, if you used a commercial one and plan your Maris Pipers for Christmas lunch.
• I've just planted mine today. (27 Aug 15)

Winter warming Lobscouse

This stew is traditionally made with lamb or beef, which originated from Northern Europe by the sailors. You can easily adapt the recipe to other meat, but personally I prefer chicken.  It is full of nutrients and very heart-warming, therefore perfect for the cold weather, or when your feeling a little bit under the weather.   

Ingredients 

1/2 swede

4 large carrots

1 large onion

3 large sweet potatoes

3 leeks

3 cloves of garlic

2 skinless chicken breast

5 OXO vegetables cubes 

1.5 L of boiling hot water

Salt and pepper to taste

Sprinkle of chilli flakes 

Instructions

1. Peel and chop all the vegetables into bite sized chunks.

2. Chop the chicken breast into large chunks

3. Heat oil in a large pot.

4. Add the chopped onions, leek and garlic, and cook until soft.

5. Add the sweet potato and swede and cook for a further two minutes.

6. Add the carrots, and cook for a minute.

7. Crumble over the stock cubes and add the chicken.

8. Add the water, you may need a little extra, just make sure the vegetables and chicken are covered.

9. Season with a salt and pepper, and a sprinkle of chilli flakes.

10 . bring to the boil, and then set on a low heat for 5 hours. (you can speed up the process by letting it simmer, just make sure the vegetables are soft and the chicken is cooked)

11. Serve with crusty bread and Enjoy!