April in the garden
So, why not arrange some outdoor time on your patio with friends and family and surprise them by preparing some dishes, almost exclusively from your garden?
Right now you could be harvesting a host of herbs like thyme, parsley, marjoram and mint, to name a few.
The season for peppers, tomatoes and beetroot will soon be over, so use them.
Our monkfish recipe below calls for peppers, baby tomatoes, lettuce and some lemon, all of which could be plucked directly out of your garden at this time of year!
Harvesting directly from your garden is not only convenient but also has the added benefit of eating healthy, naturally grown fruit and vegetables in season and you’ll taste the difference.
Some harvesting tips to keep in mind before getting stuck in:
- Prolong your lettuce harvest by picking only the larger, outer leaves each time, allowing the inner leaves to keep growing.
If you want numbers you should pick frequently and before they mature since they’ll keep trying to produce viable seed but if it is flavour you’re after you need to let them reach maturity before harvesting knowing you’ll have less but tastier fruit.
- 600g Monkfish tail, cut into 16 equal pieces
- Place a piece of pepper, followed by a piece of monkfish, then a chorizo sausage, on a skewer, then repeat again, finishing each kebab with a piece of pepper.
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