Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Hello everyone. I hope you well and that the sun has been shining wherever you are. It’s been a mixed bag here. Some sunshine, some rain, but warmer temperatures on the whole.
I have a very simple post this week. Several plants in the garden are about 2 weeks behind this year, and this has enabled me to put together a post I have wanted to do for a while but have not, until now, had the selection of colours to make it work.
Below is a compilation of flowering plants from my garden photographed this week from Midsummer’s Day on Monday through to this morning. All the colours of the rainbow plus a couple more. I hope you enjoy them.
The reds: Aquilegia; Plume thistle, and Skimmia Japonica berries. Images: Kathryn Hawkins
The oranges: Azalea, Lupin and Pilosella (fox and cubs). Images: Kathryn Hawkins
The yellows: Sedum, Lysimachia and Day Lilies. Images: Kathryn Hawkins
The greens: Euphorbia, lemon Thyme, and sage. Images: Kathryn Hawkins
The blues: Geranium Magnificum, Campanula and Centaurea Montana. Images: Kathryn Hawkins
The violets: Lupin, trailing Campanula and Violas. Images: Kathryn Hawkins
The pinks: Gertrude Jekyll rose, Foxglove and Lupin. Images: Kathryn Hawkins
The whites: Hebe, Veronica and Foxglove. Images: Kathryn Hawkins
I’m heading back to the kitchen for my next post. I will see again in a few days. Until then, take care and keep safe 🙂
Spiced golden carrots with carrot top and coriander dressing. Image: Kathryn Hawkins
Hello there. It’s another “golden” post from me this week, all be it a recipe-led one rather than one from my garden. To be honest, I had intended this to be a “rainbow carrot” feature but Mother Nature stepped in and things turned out a little different to what I was expecting. Let me explain.
Rainbow carrot seeds. Image: Kathryn Hawkins
Back in September last year, I decided to experiment by sowing some carrots seeds as a late crop. All being well, I should end up with baby carrots in the early winter. I chose a rainbow mix, and planted them in 2 trench-style containers in the (unheated) greenhouse. I was delighted when they started growing, but as the daylight hours dwindled, and the temperature cooled, the seedlings, unsurprisingly, stopped growing.
From December 2020 through to April and June 2021, overwintering carrots. Images: Kathryn Hawkins
I decided to leave them alone and allowed them to overwinter in the same spot in the greenhouse. Nothing much happened until the weather warmed up in March this year when the seedlings started growing again. By April they were thriving so I put the pots outside. With the benefit of hindsight, the carrots were probably ready for pulling about a month ago, but nevertheless, this month, I finally enjoyed a bunch of homegrown carrots with fine flavour, all be they with a distinct lack of rainbow 🙂
Golden carrot harvest. Image: Kathryn Hawkins
Only white and yellow carrots grew, although there was one orange one which didn’t quite make the grade for this recipe. It had split and grown in a very strange shape, much like a crossed pair of legs. It went in a salad instead and tasted delicious.
One wee wonky carrot. Image: Kathryn Hawkins
On with the carrot recipe which uses up all parts of the vegetable. I peeled the carrots because they were a little hairy, but ideally homegrown carrots are best left unpeeled. I also wanted an excuse to make crispy carrot peelings which I love. I used some of the carrot tops in a dressing and the rest I am working my way through as a sprinkling over salads and soups. I keep them in a jug of water in the fridge; they last for several days if you change the water regularly. If you have carrots without the tops, you can make the dressing with all coriander instead. Give all parts of the carrot a good wash to remove grit, dust and soil from the ground.
Carrot preparation. Images: Kathryn Hawkins
Serves: 2-3
Ingredients
350g carrots, washed and peeled if preferred (don’t forget to keep the peelings!)
1 tsp each coriander and cumin seeds, toasted and ground
1 tbsp maple syrup + a little extra if you are going to cook the peelings
4 tbsp cold pressed rapeseed oil (I chose this for the nutty flavour and golden colour, but any vegetable oil is fine) + a little extra for cooking the peelings
Sea salt
15g carrot top leaves, washed (use the leafy fronds rather than the stalks which can be tough) + a few extra for garnish
15g coriander leaves, washed
2 garlic cloves, peeled and roughly chopped
ÂĽ tsp ground fenugreek (use a mild curry powder if this is unavailable)
1. Preheat oven to 200°C, 180°C fan oven, gas 6. If the carrots are different sizes, cut them into even sized pieces. My carrots were about 10cm long, and I simply cut them in half. Put in a roasting tin and sprinkle with half the toasted seeds.
2. Mix the maple syrup and 1 tbsp oil together and toss into the carrots. Season with salt, cover with foil and bake for 30 minutes.
Toasting and grinding spices for baking carrots with maple syrup and rapeseed oil. Images: Kathryn Hawkins
3. Remove the foil, mix the carrots in the pan juices and return to the oven for a further 15 minutes, this time uncovered, until tender and lightly golden.
Baked carrots straight out of the oven. Image: Kathryn Hawkins
4. While the carrots are cooking, make the dressing. Put the remaining ingredients in a blender or food processor and with the remaining toasted seeds and oil, and blitz until well blended. Season with salt to taste. Cover and leave at room temperature for the best flavour.
Making carrot top and coriander dressing. Images: Kathryn Hawkins
5. If you want to cook the peelings, mix them with a drizzle of maple syrup and oil, then spread them out on a baking tray, season and bake for 10-15 minutes until crisp and golden. Drain on kitchen paper.
Roasting carrot peelings. Images: Kathryn Hawkins
6. To serve, drain the carrots and arrange on a warm serving plate. Sprinkle with chopped carrot tops and serve with the dressing and crispy peelings.
Carrots with dressing and crispy sprinkles. Image: Kathryn Hawkins
I have chosen to grow a purple variety of carrot this year, and the first seedlings are quite well advanced already. If all goes to plan you may well see another carrot-led post from me in a few weeks.
Carrot top and coriander dressing. Images: Kathryn Hawkins
I hope you have a good few days ahead. Until my next post, take care and keep safe 🙂
Hello everyone. I hope you have had a good few days. I can hardly believe that it is September already! We have had a fine few days of weather this last week, and the garden dried out enough to get gardening again. It felt good to be outside once again.
Runner beans 2020. Images: Kathryn Hawkins
At the end of my last post I mentioned that I was about to tackle a glut of runner beans. It has been perfect conditions for a bumper harvest this summer: plenty of rain intermixed with sunshine and warmth. The bean vines are still looking very lush and healthy, and there has been a second flush of flowers which means, if the weather holds, I should be picking beans for a while longer.
Fresh basil pesto. Images: Kathryn Hawkins
Apart from enjoying runner beans as an accompaniment to meals, so far I have a couple of bags in the freezer for eating later on in the year. I seldom do anything else, although leftover cold beans make a great salad ingredient – click here for a delicious runner bean salad I posted last year. This week’s recipe gives runner beans a leading role. I hope you enjoy the fritters, they are crisp and delicious, and for a little extra effort, I would suggest making your own pesto. I am very proud of my basil plant. It is thriving in the greenhouse; the leaves have a strong, peppery bite. The quantity below will make enough for this recipe. If you double or triple it you can freeze the remainder in small batches. It will also keep for a couple of weeks sealed tight in a jar in the fridge.
Vegan pesto: put a peeled garlic clove in a small food processor with 15g basil leaves, 60g unsalted nuts such as pistachio, pine nuts or almonds (I used a combination of all 3), a pinch of salt, 50ml extra virgin olive oil and 30g grated hard vegan cheese. Blitz for a few seconds until smooth, and that’s it. Pesto perfecto! This combination makes a thick pesto which is perfect for this recipe, but add extra oil to taste for a looser pasta sauce.
Preparing and cooking runner beans. Images: Kathryn Hawkins
I have found that strips of bean work well in this recipe. The batter has a larger surface area to cling on to and cooks really crisply. Peel the sides of the beans using a vegetable peeler and remove the stalk end. If you have a bean slicer, push them through that, otherwise, slice them as thinly as you can. Steam them over simmering water for 5 minutes, then cool in cold water and drain well. Pat dry with kitchen paper. Now, let’s get on with the recipe.
Fritters and pesto mayo. Image: Kathryn Hawkins
Makes: 8
Ingredients
50g polenta
75g gluten-free plain flour
2 tsp gluten-free baking powder
1 tbsp flax seeds, finely ground (I use a coffee grinder)
3 tbsp pesto sauce – see recipe above
120ml dairy-free milk
75ml aqua fava (bean or chickpea canning water)
225g cooked runner beans
Vegetable oil for deep frying
Vegan mayonnaise
Put the polenta, flour and baking powder in a bowl. Mix together and make a well in the centre.
Mix the flax seeds with 3 tbsp cold water and leave to stand for about 5 minutes until thickened. Pour into the well. Preparing fritter batter and flax egg. Images: Kathryn Hawkins
Add the pesto sauce and milk and whisk together to make a smooth batter.
In another bowl, whisk the aqua fava to a stiff foam and then gently fold into the batter. Finally, carefully stir in the beans, making sure they are well covered. Adding pesto, whisked aqua fava and the beans. Images: Kathryn Hawkins
5. Pour sufficient oil into a large deep frying pan or wok to a depth of about 3cm and heat to 180ÂşC. Fry bundles of beans in batter in batches of 3 or 4, turning in the oil, for 4-5 minutes until crisp and golden. You should be able to make 8 fritters with this quantity. Drain well on kitchen paper and keep warm until ready to serve.
Cooking the fritters. Images: Kathryn Hawkins
6. To serve, mix 1 part pesto to 2 parts vegan mayonnaise and serve with the fritters accompanied with fresh tomatoes. Scatter with fresh basil and runner bean flowers, if liked.
Fritters with homegrown tomatoes, fresh basil and homemade pesto mayo. Image: Kathryn Hawkins
Use this batter with ribbons of courgette or carrot instead – lightly steam them first. Leave out the pesto if you prefer, or simply add grated vegan cheese to the batter and some chopped chives, shredded leek or spring onion.
May salad of homegrown herbs, flowers and leaves. Image: Kathryn Hawkins
Hello everyone. I hope the sun has been shining on you these past few days. It has been glorious here, although we did have some very unseasonal gale-force winds whipping up a storm last weekend. Luckily, no serious damage done.
My post this week is more of a “show and tell” rather than a recipe or garden feature. I’ve never been one for growing much in the way of salad leaves, but this year, with more time on my hands in early spring, I decided to try my hand. With vegetable seeds in high demand, I was limited in choice, but 2 of my favourites were obtainable and that’s how I ended up sowing pea shoots and rocket.
Easy to grow, pea shoots. Images: Kathryn Hawkins
Pea shoots are a crop that you can grow all year round indoors. You just need a container and some compost or soil, and watering can on stand by. I planted up a couple of pots and have had them in the conservatory since the end of April. The shoots don’t like direct sunlight, just bright light and warmth. After 3 ½ weeks they are ready to harvest. The seed packet says that you might get a second harvest so I have cut the first few stems just above a pair of leaves about 3cm from the bottom of the stalk, and now I will wait and see if they shoot up again.
Homegrown rocket. Images: Kathryn Hawkins
Rocket is a leaf for out-of-doors growing according to the pack, but I have grown the leaves on a windowsill indoors before. I did have the ground space outside but I put my seeds in pots because I was convinced the young seedlings would get eaten by the big fat pigeons that strut around the back garden hoovering up the leftovers from the bird feeders. The pots are easier to protect and keep out of greedy beaks.
I planted a few pots with seeds at the same time as the pea shoots. The seeds are so tiny, it is impossible to sow them thinly. After 2 weeks or so, they were ready to be thinned out. I was able to replant some of the bigger seedlings but the tinniest ones made excellent peppery sprinkles on a salad. By the way, these are the pretty heart-shaped leaves around the edge of the plate above.
Rocket plants grow in clusters of leaves, so when you harvest, snip leaves sparingly from each plant so that the rest of the plant can regenerate.
Seasonal salad herbs and flowers. Images: Kathryn Hawkins
Around the garden at this time, I found other herbs and flowers to add to my salad plate. Choose young sorrel leaves to eat raw as they are soft in texture and have less of an astringent taste. Salad burnet is one of my favourite herbs. I have had a pot growing in the garden for several years. Although it looks very delicate with it’s soft, bright, serrated-edged leaves, it is a hardy herb and keeps going from year to year without much looking after. The leaves have a mild, fresh cucumber-like flavour.
Sweet berry vinegar and thyme dressing. Image: Kathryn Hawkins
A simple combination of salad ingredients requires just the simplest of accompaniments. A while ago I posted on how to make your own flavoured vinegars. The link to the basic recipe can be found by clicking here . At the bottom of the recipe you will find ideas for other flavourings including berries. The vinegar above was made last year using some of the wild strawberries that grow around the garden and I also added a few sprigs of fresh thyme. A simple salad dressing, no oil nor added sugar required.
Homegrown salad. Image: Kathryn Hawkins
That’s all from me this week. I will probably be back in the garden next time, until then, take care and enjoy the fine weather.
Egg-free omelette with roast asparagus. Image: Kathryn Hawkins
Hello again. I hope you are keeping well. A simple recipe for you this week. Perfect for the time of year. It makes a lovely lunch or light supper, and more than anything else, it gives me the opportunity to show you how you really can make an omelette without breaking a single egg 🙂
My chosen filling for the month of May would always be fresh asparagus. This magnificent vegetable has been available here, home-grown in the UK, for about 3 weeks now. And very delicious it is too. I roasted a few stems to eat with my omelette and then let the rest go cold to eat with a salad.
British asparagus. Image: Kathryn Hawkins
To roast asparagus (I find thicker stems cook better this way), trim off the woody ends and lay out, spaced apart on a large lined baking tray. Brush lightly with olive oil and season with salt and pepper. Bake for about 15 minutes at 200°C, 180°C fan oven, gas 6 until tender. Drain and serve hot or cold.
Preparing and roasting asparagus. Images: Kathryn Hawkins
On with the recipe. I add chopped fresh herbs to the omelette mixture for colour and flavour. I have tried adding shredded leek and spring onion but found that they added water and changed the texture. A few tablespoons of chopped herbs is fine but anything more and the mixture may become more pancake-like. The aqua fava gives added lightness to the mixture which makes it less like a pancake batter. Leave this out if your prefer. By the way, if you’re not gluten-free, plain white flour can replace the tapioca flour.
Makes 4 small omelettes or 2 medium-sized
Ingredients
75ml chickpea or bean water (aqua fava)
50g tapioca flour
50g gram (chickpea) flour
3g gluten-free baking powder
½ tsp salt
150ml dairy-free milk (I use oat milk)
2 tbsp each freshly chopped parsley and chives
Sunflower oil for cooking
Pour the chickpea water into a bowl and whisk for 2-3 minutes until thick and foamy.
Sieve the flours, baking powder and salt into another bowl. Make a well in the centre and gradually blend in the milk to make a smooth batter.
Scrape the whisked foam on top and add the herbs. Gently fold everything together until well blended.
Brush a small crepe or frying pan (approx. 15cm base) with a little oil and heat until hot. Reduce the heat to low and pour in ÂĽ of the batter to cover the bottom of the pan. Cook over a medium/low heat for 2-3 minutes until bubbles form on top and the mixture is almost set. The omelette should be lightly golden underneath.
Turn over and cook for a further 2-3 minutes until cooked through. Turn onto baking parchment and cover with foil whilst preparing the other omelettes. Best served warm with your favourite filling.
How to make an egg-less omelette. Images: Kathryn Hawkins
A perfect May-time lunch. Image: Kathryn Hawkins
I hope you have a good few days ahead. Enjoy the fine weather if you have it and above all else, keep safe.
Chionodoxa, Spring’s little gem. Image: Kathryn Hawkins
Hello again everyone. I hope you are keeping well. The weather has turned fine these past few days since my last post and it has been a joy to be able to escape into the garden. Whilst the world is in shut-down, Mother Nature is carrying on as usual.
This very week, 16 years ago, I moved to Scotland and took over a much neglected garden. There was not much in flower back in April 2004, but by the following spring, with a little TLC, the first Chionodoxa magically appeared (I didn’t plant them) and have been coming up each spring ever since. They love the sunny flowerbeds and paths and are poking through everywhere at the moment. In contrast, their relation, Scilla, prefer the cooler, damper, shadier part of the garden. In the low light, their bluish-lilac flowers seem to glow with a luminous quality.
In the shade of a tree, Scilla flowers blooming. Images: Kathryn Hawkins
Another shade lover, is the primrose. There are 2 varieties in the garden at the moment. The bushy yellow one flowers just for spring whilst the paler variety is in bloom and and off for several months of the year. There are several primrose clumps now; they seed themselves and multiply every year, and really do brighten up a dark corner.
Scottish primroses. Images: Kathryn Hawkins
There were a few tasks to get on with at the weekend. One of which was to prune the bay tree-bush which has got a bit wild. I ended up with a huge trug full of bay leaves – they will keep me going for a very long time!
Springtime bay pruning. Images: Kathryn Hawkins
One of the first tasks I can remember tackling in the garden that first spring, was to dead-head the Hydrangeas. The papery flower heads act as a natural frost protector for the buds and leaves forming on the stem below. This is one of my most enjoyable annual tasks in the garden mainly because it doesn’t involve too much bending 🙂
Bucket of dry Hydrangea flowers. Image: Kathryn Hawkins
My final image this week is of a Ribes Sanguineum or the flowering currant bush. It has been looking a bit sad for the past couple of years, but after a rigorous pruning last Autumn, it has come back to full flower and is looking much healthier. I love the blackcurrant aroma that the flowers have.
Flowering currant bush. Images: Kathryn Hawkins
That’s me for another week or so. Enjoy the outdoors if you are able, and keep safe. Until next time, take care.
Apple and tomato tart tatin. Image: Kathryn Hawkins
Here we are in the bewitching month of October already. Where does the time go? We’ve been enjoying some late season sunshine here in central Scotland which has been very welcome. Not only am I still able to garden and tidy up outside uninhibited by poor weather, the tomatoes are ripening off nicely in the greenhouse, and all the eating apples are ready for picking.
Flamingo and Ildi tomatoes. Images: Kathryn Hawkins
Miniature eating apple tree (variety unknown). Image: Kathryn Hawkins
This week’s recipe is my twist on the well known French upside-down apple tart. So many tomato varieties are sweet to eat these days, they can easily be eaten as part of a dessert. However, I’ll leave it up to you to decide how you serve this recipe. The tart goes well either served simply dressed with olive oil and balsamic vinegar, or is equally as delicious served as a dessert with pouring cream or custard.
Served warm with olive oil and balsamic vinegar to dress. Image: Kathryn Hawkins
I use freshly grated nutmeg and fresh thyme to flavour the tart as well as salt, pepper and a little sugar. I use a crisp, layered pastry as a base so that it doesn’t crumble when you turn it out. Use readymade, chilled or frozen (gluten-free) puff pastry for convenience, but if you have the time, try my own recipe for a gluten-free rough puff pastry
Whole nutmeg and fresh thyme. Image: Kathryn Hawkins
I have made the tart with all tomatoes and, of course, just with apples, but mixing and matching both fruit is my favourite combination 🙂 I hope you think so too.
My favourite combination. Image: Kathryn Hawkins
Serves: 2
Ingredients:
Gluten-free flour for dusting
175g gluten-free puff or rough puff pastry
35g vegan margarine
1 tbsp. caster sugar
Freshly grated nutmeg, salt and freshly ground black pepper, to taste
A few fresh thyme leaves
2 small eating apples
4 large plum tomatoes
6 cherry or other small variety of tomatoes
2 tsp olive oil
Fresh thyme to garnish
Preheat the oven to 200°C, 180°C fan oven, gas 6. Line a 20cm round cake tin with baking parchment and lightly grease the sides.
Lightly flour the work top with gluten-free flour and roll out the pastry to a square slightly bigger than the tin. Using the tin as a template, cut a circle 1cm larger than the tin – keep the pastry trimmings for baking as croutons or use small tart bases – then chill the pastry circle until ready to use.
Dot the margarine all over the bottom of the tin, and sprinkle with sugar, seasonings and thyme leaves.
Peel, core and thickly slice the apples; halve the large tomatoes and leave the small ones whole. Arrange over the tin base in a decorative pattern.
9 steps to the perfect apple and tomato tart tatin. Images: Kathryn Hawkins
Carefully arrange the pastry circle over the fruit and press the pastry edges to the side of the tin to seal. Brush with olive oil and place on a baking tray. Bake for about 25 minutes until crisp and golden. Leave to stand for 5 minutes before inverting on to a warm serving plate. Spoon over any juices that remain in the tin. Best served hot or warm, garnished with fresh thyme sprigs if liked.
I’ve had a great crop of home-grown cucumbers this year, and have been enjoying them since July. I’ve been growing 2 varieties in the greenhouse, a small green one called Mini Munch, and a pale yellow, more rounded variety, called Crystal Apple. The Mini Munch have almost finished now, but there are still a few more Crystal Apple come.
Mini Munch and Crystal Apple cucumbers. Images: Kathryn Hawkins
So to celebrate my cucumber-filled summer, this week’s recipe is my very simple, gluten-free version of the classic Middle Eastern salad, tabbouleh, and for good measure, to go with it, my favourite accompaniment, a super-speedy hummus recipe. You can add any combination of soft-leaved herbs to flavour your grains. The herb patch was looking a bit shabby at the weekend and I needed to pick off a few stalks of mint and chives to help rejuvenate the plants again. I also added some of the delicate zig-zag-edged herb salad burnet which has it’s own mild cucumber flavour, but parsley and coriander make good substitutes if you prefer.
Salad Burnet close-up. Image: Kathryn Hawkins
There are no set rules to this recipe. It is very simple. I cheat and use a ready-cooked pack of red and white quinoa grains. Very convenient and a perfect quantity for a couple of hearty portions. If you like, add tomato for extra colour and moisture to the salad, and spring onions will add a tasty, oniony bite. I hope you enjoy the fresh flavours.
Home-grown cucumber, mint chives and salad burnet. Images: Kathryn Hawkins
Serves: 2-3
Ingredients
Tabbouleh
250g cucumber, washed
250g cooked quinoa
½ tsp salt
20g chives, chopped
7g mint leaves, chopped
A handful of salad burnet leaves (parsley or coriander)
Lemon wedges and extra virgin olive oil to taste
Male cucumber flowers to garnish
Hummus (serves 3-4)
400g can chickpeas
40g tahini
1 garlic clove, peeled
½ tsp salt
1 tbsp freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
Paprika to dust
For the tabbouleh, cut the cucumber into small pieces. Put the quinoa in a bowl and mix in the cucumber, herbs and salt. Cover and chill for an hour to allow the flavours to mingle. Stand at room temperature for 30 minutes before serving.
Making gluten-free tabbouleh. Images: Kathryn Hawkins
For the hummus, open the can of chickpeas and drain the canning liquid into a jug. Pop the chickpeas in a blender or food processor along with the other ingredients and 3 tbsp. of the reserved liquid. Blitz for a few seconds until smooth. I like my hummus to have the consistency of thick porridge, but if you prefer something softer, just add a bit more canning liquid. Cover and chill until ready to serve. Don’t forget to keep the rest of the canning liquid for using as an egg white substitute – it freezes very well.
Making hummus. Images: Kathryn Hawkins
Serve the tabbouleh decorated with cucumber flowers; dress with a squeeze of fresh lemon and extra virgin olive oil to taste, and accompany with toasted seeds, home-made hummus (dusted with paprika if liked)  and warm, gluten-free, toasted pitta breads. Perfect 🙂
A fresh and healthy salad. Image: Kathryn Hawkins
Ready to eat, quinoa tabbouleh with toasted seeds, home-made hummus and a squeeze of lemon. Image: Kathryn Hawkins
Something pretty to calm the nerves after all the spooky goings on this week, and also a recipe to help take the chill away – it’s been much colder here since last weekend. Love apple is a much nicer name for a tomato, and this recipe combines tomatoes with apples, fresh sage and bay leaves to give a refreshing sweet/savoury flavour, and there’s a pinch of hot paprika for some warmth.
Home-grown love apples. Image: Kathryn Hawkins
I’m all for making life in the kitchen as simple as possible, so the main ingredients are baked in the oven, on a tray, first. This allows you to do the preparation one day and then whizz up the cooked veg to make your soup the next. If you have a glut of tomatoes and apples, the baked mixture freezes fine for soup, so you can keep bags ready-prepared in the freezer.
I used fresh tomatoes for the recipe because I have so many at the moment. I have made the recipe with canned tomatoes, but as these have already been cooked, you will notice a slightly different flavour and the soup will be more intense in colour. My cooking apples are quite mild, so you may need to play around with the sugar content if you are using a more tart variety. Eating apples work well too, but again, do a taste test to make sure that you don’t overdo the sweetness.
Heart-shaped tomato. Image: Kathryn Hawkins
I made some heart-shaped croutons to serve with my soup. Just pieces of seeded, gluten-free, sliced bread cut out with cookie cutters and shallow-fried in olive oil. Simple but delicious. To add another tangy twist to the soup, try drizzling the top with balsamic glaze (a sweet syrup made from grape juice and balsamic vinegar), or extra virgin olive oil for richness.
Making heart-shaped gluten-free croutons. Images: Kathryn Hawkins
Ingredients
Serves: 4
400g cooking apples
500g ripe tomatoes
1 red onion
2 tbsp. olive oil
2 bay leaves
A few sprigs fresh sage
1 tbsp. caster sugar
Salt and freshly ground black pepper
750ml vegetable stock
Âľ to 1 tsp hot paprika
Balsamic glaze, fresh sage and gluten-free croutons to serve
Preheat the oven to 190°C, 170°C fan oven, gas 5. Peel, core and roughly chop the apples. Halve the tomatoes. Peel and slice the onion.
Spread out the prepared fruit and veg on a large baking tray. Drizzle with the oil, poke in the herbs, then sprinkle with sugar, salt and pepper. Cover the tray with foil and bake for 30 minutes. Remove the foil, stir and cook for a further 10 minutes, uncovered, until tender and soft At this point, you can leave everything to go cold and then keep refrigerated (or freeze) until ready to cook the soup.
Roasting tomatoes and apples. Images: Kathryn Hawkins
When you’re ready to make the soup, discard the herbs and put the cooked fruit and veg into a blender or food processor along with 150ml stock. Blitz until smooth then pour into a saucepan and add the remaining stock and paprika to taste. Adjust seasoning as necessary.
Heat through gently, stirring, for 4-5 minutes until piping hot. Ladle into warm soup bowls and serve with a drizzle of balsamic glaze, fresh sage and croutons.
It feels like the right time of year for a mushroom dish. This is one of my favourites. I usually make it with just fresh mushrooms, but I had a pack of dried porcini mushrooms in the cupboard and this seemed like the perfect dish to add them to. They were a present from my Mum who went to northern Italy this summer, for a holiday. Porcini mushrooms do add an extra rich flavour to the dish but if you don’t have them, just use a few more fresh mushrooms and more vegetable stock.
Dried porcini mushrooms. Images: Kathryn Hawkins
The fresh mushrooms I used were small Portobello mushrooms which have a firm texture and good, nutty flavour. I find them ideal for longer cooking techniques as they hold their shape and texture well. Brown chestnut mushrooms work well too.
Portobello mushrooms. Image: Kathryn Hawkins
To flavour the dish, I added garlic, a splash of wine, and some sprigs of fresh rosemary and thyme – strong, woody aromatics that go well with earthy mushroom flavours.
Home-grown fresh rosemary and thyme. Image: Kathryn Hawkins
In terms of making the dish, if you’ve ever made a risotto with Arborio rice, then it’s the same technique of adding the liquid to the grain, little by little, to ensure an even cooking. It’s take a bit of time, but the effort is worthwhile, and I find it strangely therapeutic, especially if accompanied with a glass of wine!
A hearty autumnal supper. Image: Kathryn Hawkins
Serves:4
Ingredients
35g dried porcini mushrooms
2 tbsp. olive oil
1 red onion, peeled and sliced
2 cloves garlic, peeled and crushed
Large sprig of rosemary
A few sprigs thyme
300g Portobello mushrooms, wiped and sliced
300g pearl barley, rinsed
150ml dry white wine
Approx. 750ml vegetable stock
Salt and freshly ground black pepper
Freshly chopped parsley
Put the dried mushrooms in a heatproof dish and pour over 350ml boiling water. Leave to soak for at least 30 minutes until tender, then drain well, reserving the soaking liquid, and slice.
Soaking porcini mushrooms. Image: Kathryn Hawkins
Meanwhile, heat the oil in a large, lidded frying pan and gently fry the onion for 10 minutes with the lid on, until tender. Stir in the garlic, herbs and Portobello mushrooms and stir fry for 3-4 minutes.
Stir in the sliced porcinis and pearl barley, mix everything well, then pour over the wine. Bring to simmering point, and cook gently until the wine has reduced by half, stirring occasionally.
Pearl barley. Image: Kathryn Hawkins
Pour the mushroom soaking liquid into a jug and make up to 1l with vegetable stock, then pour into a saucepan and heat until hot. Keep on a low heat.
Add one ladleful of hot stock to the barley and mushrooms, and simmer gently, stirring, until the stock has been absorbed before you add in another. Continue the ladling and simmering until all the stock is used up – this will take about 40 minutes – by which time the barley should be perfectly tender. Turn off the heat, season, cover and leave to stand for 10 minutes for the last of the stock to be absorbed.
To serve, discard the rosemary and thyme and sprinkle with parsley. Delicious topped with handfuls of rocket or watercress.
