how to plant, grow & care for hedging Since arriving at Perch Hill, we have planted 750 metres of hedging, and over the next few years another 3000 metres is planned, plus another 150 metres to enclose and protect the garden. We shou
Allium collection | why Sarah loves this Watch as Sarah shares why she loves this brilliant and very perennial allium pairing, which was one of the first combinations planted in the oast garden at Perch HillBy viewing the video, you agree to
Rhubarb and Star Anise Bellini Mocktail/ Rhubarb & Star Anise Spritzer Serves 6500g rhubarb3 tsp caster sugar1 star anise1 bottle of champagne or prosecco Put the rhubarb, sugar, and a splash of water in a pan and bring to simmer until the rhubarb is soft. Take it o
Garden fritto misto, in tempura This is a fabulous and versatile summer garden harvest meal – the best baby vegetables, edible flowers, and herbs. Simply deliciousServes 10-12750ml sunflower or groundnut oil A handful of crinkl
Ice Cream Meringue Cake with Poached Ginger (V) Serves 8-103 tbsp damson puree 1 tbsp boiling water 750ml double cream1 tbsp of caster sugar 3 pieces of thinly sliced stem ginger1 tbsp ginger syrupFor the Meringues6 egg whites180g gr
Lamb Tagine/ Squash Tagine Serves 4750g boned lamb shoulder trimmed of excess fat and skin (a large half shoulder), or you could use 4 x small lamb shanks1 Squash (V)3 tsps cumin seeds1 tsp coriander seeds1 tbsp olive oil
Carrot and sprouted alfalfa/broccoli salad We make this salad in the school for lunch all the time, simple grated carrot and poppy seeds, with bouncy alfalfa and broccoli sprouts threaded through. These can be found in good health-food stores.
Crimson Mary A super-healthy version of a classic Bloody Mary, using beetroot juice as the base. Beetroot juice is very easy to make yourself, super-fresh and nutrient-rich, or you can now buy it by the carton.&nb
Roasted red peppers with macadamia and apple stuffing This is an ideal recipe if you happen to have vegetarians for Christmas lunch. I always cook the stuffing separately, rather than in the turkey. It gives a much more even, and therefore safer roast. T
Carrot and sprouted alfalfa/broccoli salad Carrot and sprouted alfalfa/broccoli saladWe make this salad in the school for lunch all the time, simple grated carrot and poppy seeds, with bouncy alfalfa and broccoli sprouts threaded through. Thes
Smoky squash and lemon soup This delicious soup, which uses preserved lemons, was inspired by a dish I had in Morocco a few years ago.For 4 as a main course, 6-8 as a starterAbout 1.3 kg butternut squash3 tablespoons cold-presse
Detox summer fruit salad Pile the very healthiest fruits – strawberries, blueberries, blackcurrants, raspberries, kiwi, apple, mango and pomegranate seeds – into a big bowl to marinate in a little honey flavoured with lemon v
Protein berry smoothie Here berries are mixed with beans. This may sound off-putting, but the beans, along with the yoghurt and linseeds, add valuable protein and substance, as well as all-important omega-3s, making the smo
Snooker ball nectarines Make this when nectarines (or peaches) are at their best in summer. You can also use raspberries and blackberries when currants are hard to find, but stabilise the juice with a little cornflour, as wi
Wilted kale, avocado and pomegranate salad I love this salad and, given the chance, would have it several times a week. When cooked, kale loses a proportion of its vitamin C and other antioxidants, so it’s best to eat it raw. For most of us th
Roast broccoli and citrus salad with anchovy mayonnaise Roast broccoli and citrus salad with anchovy mayonnaiseFor 8 as a starter1 lemon1 blood orange500g sweet potatoes, peeled and cut into small wedges3 tablespoons cold-pressed rapeseed oilSalt and black
