Roast Pumpkin, Pea and Ham Lasagna

Often we have delicious baked vegetables left over. This recipe uses a small amount of some beautiful caramelised pumpkin to make a wonderful lasagna. Crumbled crispy fried sage leaves are perfect with the pumpkin. I have also used some dill peas left over from another meal but freshly cooked baby peas can be used. A few mushrooms from the fridge, cooked in a little tomato … Continue reading Roast Pumpkin, Pea and Ham Lasagna

Slow Cooked Leg of Lamb with Vegetables

The slow cooker is wonderful for cooking any cut of meat and in the summer it does it in an energy efficient way and without creating heat in the kitchen. In this recipe we use fresh vegetables from the garden and cook a whole leg of lamb in the crock pot. When cooked, the lamb is flavourful and moist and just falls off the bone … Continue reading Slow Cooked Leg of Lamb with Vegetables

Sticky post

Enjoying and Growing Pulses

The year 2016 was nominated as the International Year of Pulses. We joined the activities by listing recipes on this page along with links to information pages for growing various pulses in the home garden. Check out the recipes and growing information below. Last year we grew Chickpeas with success and you can see the plant in the banner of this post and photographed below. … Continue reading Enjoying and Growing Pulses

Mignionette lettuce

Smoked Salmon and Pomegranate Garden Salad

This is a great salad to make for lunch at work. The addition of the frozen peas will keep everything fresh and by the time you eat your salad the peas will be defrosted and ready to eat. They add a crunch to the salad and keep it cool and fresh. The capers add a sharpness and the glaze gives a sweetness to the smoked … Continue reading Smoked Salmon and Pomegranate Garden Salad