A nourishing, flavourful salad, autumn on a plate! I used Uchiki Kuri squash for this – easy to grow, sweet, nutty and you can eat the skin – but any firm fleshed squash or pumpkin is fine.
Sweet, crisp and so fruity, this delicious salad makes use of summery gluts. The raspberry balsamic dressing is delicious poured over mixed leaves and roasted chicories, and is a great way to use less than perfect raspberries.
This gorgeous, vegetable-filled salad is ideal for winter meals, a great way of using leftover vegetables from a roast dinner – just like “bubble and squeak”. A tasty way to make the most of a Thanksgiving, Christmas or other roast dinner leftovers! This recipe includes an oil free version, too.
Beetroot grows in my garden from April right through to the end of autumn, some in the polytunnel over winter too. This tasty root vegetable stores so well that I can make this hummus at any time of year, but there’s something especially autumnal and satisfying about the combination of roasted beetroot, carrot and onion.
Over the past two weeks I have been busy with our courses, my garden, picking salad at Charles’ garden and doing the final edit of our book No Dig Organic Home & Garden. We are both really happy with the way it is looks – so colourful! Signed copies can be pre-ordered from Charles’ website here. Publication date is very soon – April 10th 🙂 I have included many of my recipes in the book: for potions, drinks, preserves, cosmetics and of course seasonal food.