RECIPE
Lemony Broad
Bean & Toasted
Almond Soup
5
words RUTH JOSEPH
www.ruthjoseph.co.uk
www.veggischmooze.blogspot.com
pic: GORDON JOLY
to grow this August
Bet you didn’t know that Mon 4-Sun 10 Aug is National
Allotment Day. Sarah Hazelwood embraces her green
fingers and looks at the best fruit and veg to grow now.
CHILLI PEPPERS
Add some spice to your life by buying a chilli pepper plant. These spicy additions to your home
can be kept indoors and in a small pot. The harvested result will add some fire to your cooking,
especially in the colder months to come.
SUGAR SNAP PEAS
Sugar snap peas are more flavourful than their plain old pea counterparts and are versatile in most
meals. If you plant them now it can be harvested early next year for a green addition to your meals. These
tall fellers need a little extra support, so make sure you give them some bamboo or netting to lean on.
LETTUCE
Lettuce doesn’t have to be that plastic bag of wilting leaves sitting in your fridge: you can grow your
own salad and have it straight from the soil. Lettuce can be grown in an allotment but you may
need to protect it from the cold. Some varieties are more resistant than others, so double check
which would be best for your garden.
STAWBERRIES
Just because Wimbledon has been and gone, that doesn’t mean that you can’t still enjoy some
strawberries and cream. Why not enjoy growing them yourself? You can plant them in the ground,
or in a hanging basket, which not only looks good but keeps them away from hungry slugs.
GARLIC
Who, excepting fictional fanged creatures of the night, doesn’t love a bit of garlic? It goes in anything and
is like the little black dress of the food world. You can start growing this kitchen essential yourself, and
save yourself some money in the meantime. The crop is very easy to grow, so it’s great for beginners.
HUMBLE BY NATURE
CAFE AND SHOP
TV presenter Kate Humble’s south Wales
farm has come far from its beginnings, and
is dishing up meals and local produce4 in its
new cafe and shop. Found on the site of the
Humble By Nature farm, the cafe was opened
last month by pupils from Trellech Primary
School who entered a cake recipe contest, with
the winner being sold at the establishment.
Humble stated that the two additions to the
farm were “the next natural steps” for them.
pic: ROY CLARK
Info: www.humblebynature.com
SERVES 12 (and can easily be halved or freeze
and savour the summer)
INGREDIENTS 100g whole skinned almonds /
1 tbsp olive oil / 1 bunch salad onions, finely
chopped / 2 large potatoes, cleaned and
chopped into chunks / 750g shelled broad
beans / 3½ litres vegetable stock / grated zest
of 1 lemon / 25g fresh parsley, finely chopped
/ 200g frozen peas for colour / freshly milled
salt and pepper
PREPARATION
•
Place the flaked almonds in roasting tin and place
in the oven at 180˚C/gas mark 4 for 10 mins and
toast until slightly golden. Remove.
• inely chop the salad onions and sweat in the
F
oil in large pan. Add the potatoes and vegetable
stock and simmer for 15 minutes, then add
the broad beans saving a few tender ones for
decoration (if using frozen beans, add all the
broad beans with the potatoes).
• immer the fresh beans gently for approximately
S
4 minutes or until the beans are tender.
• rocess the almonds, leaving a few to decorate
P
the soup.
• dd the soup mixture and the parsley, plus the
A
frozen peas, and process until a green creamy
mixture is obtained.
• tir in the lemon zest and season well with salt
S
and pepper. Serve with a few beans and almonds
to decorate each bowl. Enjoy xxx
pic: BOBJUDGE
OF THE
BEST... Fruits