Three Course Garden Feast
Contemporary garden design specialist, Floral & Hardy, is interested in how British gardens can be used to grow fruit, vegetables and herbs, allowing the owners to save money on their weekly shop while enjoying their gardens.
Now, I am not the best person to ask about this, as I am pretty rubbish when it comes to gardening. I like to fill my planters with flowers and herbs and nudge my husband to cut the grass and trim the bushes and trees. In fact we recently had a bit of purge of our garden and got rid of a lot of the bushes and put chips down, so we could spend more time playing with Cooper in the garden and less time gardening.
I would like to grow more than herbs. Maybe next year will be the year. I already have a rhubarb crown to plant (I had to google that, I was about to write root), see I am useless!
Anyway, back to the task in hand and more familiar territory, my kitchen.
Floral & Hardy challenged me to use seasonal fruit and veg to create a 3 course feast. Now that I can do!
- Swede (or turnip as we call it in Scotland)
Kale & Cheddar Bubble and Squeak, topped with a Soft Poached Egg
Rich Mushroom & Onion Pie topped with creamy Swede and Mashed Potato
Caramel Apple Coopers (a sweet treat named after my sweet child)
Kale & Cheddar Bubble & Squeak
You can use leftovers to make this bubble and squeak, but it is good enough to make from scratch
- 150g white cabbage, sliced
- 500g potatoes, peeled & halved
- 30g kale, sliced
- 80g sweetcorn
- 25g butter
- 50g mature cheddar
- a good grinding of salt & black pepper
- enough flour to dust the patties
- a good slosh cold pressed rapeseed oil
- 4 large eggs
1. In one pot, steam or boil the potatoes until tender. In another, steam or boil the cabbage and kale until soft. Add the kale at the last minute as it won't take long to cook.2. Mash the potatoes with the butter and cheese, then add the cabbage, kale and sweetcorn and mix well. Season with salt and pepper.3. Once the mixture is cool, take balls of mix and squash into patties the size of a standard burger. coat in flour and set aside. You should get about 8 patties out of the mixture.4. Heat the rapeseed oil in a frying pan, then shallow fry the bubble and squeak patties for a few minutes until crisp and golden on both sides.5. Serve 2 patties topped with a soft poached egg.6. If you haven't poached an egg before, don't worry, it is easy. Just boil a pan of water and once it is simmering, gently break an egg into it. It will take 2 minutes to cook. Remove gently with a slotted spoon. It doesn't matter if it is the best poached egg you have ever seen, it will still taste delicious. Season the egg with a little salt before serving the dish.
Yield: 8 patties
I hope you enjoyed that. Look out for the next 2 courses and if your garden needs some TLC, then remember Floral & Hardy Garden Design.
I think if I work with them again, I will be asking for help in the garden rather than ingredients!
I am entering my Bubble & Squeak into this month's Simple and in Season and Made with Love Mondays.
Disclosure: This is a sponsored post. Floral & Hardy covered the cost of my ingredients. I was not required to write a positive review and any comments are my own.