Beauty within…

If you were choosing your veg purely for their looks, I suspect celeriac would not be high on your list. It is knobbly, often muddy and all in all, a bit of an ugly beast. But don’t let that put you off!

Celeriac is a great winter vegetable. It combines rooty texture with a spicy celery flavour and is delicious roasted and also excellent for pepping up winter salads. You can roast it in chunks, add it to soups or make a rich mash as a change from potato.

Available all year round, celeriac is at its best from September to April. Choose a firm root that feels heavy for its size and avoid those that are discoloured. To prepare it, use a sharp knife, top and tail, then use a potato peeler to remove the tough skin. It’s quite hard going, but not as bad as a butternut squash!

Remoulade, a classic French salad, is really easy to make and also delicious. This recipe is dead easy – you might want to check how much mustard you add… I like it with a bit of a kick, but you may prefer less.

Ingredients

  • 7 tbsp good quality mayonnaise
  • 3 tbsp Dijon mustard
  • Juice of a lemon
  • 1 small celeriac about 600g (1lb 4oz-ish)

Method

  1. In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly. Add a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
  2. Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. And that’s it! Serve on toast, or with a salad instead of coleslaw. It will keep in the fridge for up to 2 days.

Cook’s tip: Celeriac is one of those vegetables that goes brown when cut up so, if preparing in advance, leave it in water with a dash of lemon juice.

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Winter garden inspiration

My partner in crime writing, Julia, moved house last autumn and is planning how she is going to design and plant up her new garden. I’ll let Julia tell you what she’s been up to…

One of the many Cornus to be seen at Rosemoor.

I am fortunate enough to live about half an hour away from RHS Garden Rosemoor, where they run talks and courses about all aspects of gardening. My new (new to me, anyway) garden is large, relatively empty, on a very slight incline and south facing… almost the complete opposite of my previous garden that was steep, terraced half in shade, and a frost pocket! My new house is also about 700ft above sea level so I am keen to try and ensure I buy the right plants for the garden.

As well as the right plants for the setting, I also want to try and ensure I have interest throughout the year. My old garden used to be at its best from May to July and pretty uninteresting the remainder of the time. So, my first session at Rosemoor was called ‘Winter colour for your garden’.

The amazing Acer griseum, the aptly named paper bark maple.

Their course brochure says: “Winter is often considered to be a closed season in the garden, but this definitely need not be the case. Colourful and fragrant flowers, striking barks and stems and a wide variety of evergreen plants all help to brighten up the garden and provide a wealth of interest throughout the winter. On this walk we will look at a good selection of plants, all of which are star performers during the winter months, and also discuss how to care for them.”

Luckily for me, the mid-February day was sunny and not too chilly. Rosemoor has a specific winter garden, and it was wonderful to see just how much colour and interest you can create. The thing that struck me most was the scent! I had no idea a winter garden could smell so wonderful. As the air was crisp, the mix of winter sun, birdsong and floral fragrance was just wonderful. Sarcococca is not a shrub I had encountered before, but I will definitely be buying some. Compact, evergreen shrubs with simple, leathery leaves and tiny, fragrant creamy-white flowers in winter or spring, followed by red, purple or black berries they smell divine. While I am familiar with Daphne, it’s another winter flowering plant whose fragrance I had not really appreciated.

Dramatic Camelia.

As well as scent, you need colour. While Camelias are a good bet for dramatic flowers, I was drawn more towards the coloured stems of Cornus, or dogwood as I have always called it, their bright red and yellow stems looking wonderful against a dark hedge or fence in deepest winter. Dogwoods is pretty wonderful all ways around, having blossoms, berries and, when you prune back the stems, providing beautifully coloured whips that you can use to make woven shapes and decorations.

I am lucky enough to have space to plant some trees. Witch hazels, or Hamamelis to use the proper name, are a delight with their fuzzy brightly coloured flowers and attractive scent. They also tend not to grow too large so they are definitely on my list. A tree that I fell instantly in love with at Rosemoor was a paper bark maple, Acer griseum, a beautiful tree with cinnamon-coloured peeling bark. I don’t think I’d ever seen anything quite like it.

Sarcococca confusa… I think!

At the end of our walk and talk, we were given a comprehensive plant list… this is, of course, fatal, as you feel you want to rush out and buy everything on it! I didn’t and am instead trying to draw out a proper plan of what to plant where as I won’t be able to do much in the garden until late summer anyway due building work going on. As an RHS member, I receive discounted rates on any walks or courses I go on. If you live near an RHS garden, it really is worth becoming a member… or get to know someone who is as they can also get you the discounted rate!

In lieu of a holiday this year, I have booked myself on a series of these events looking at what to grow throughout the seasons and, as I am now the proud owner of a greenhouse, how to manage cuttings and collecting seeds. Planting a new garden can be terribly expensive, but if you can grow from seed and take cuttings you can keep the cost down. If you don’t live near an RHS garden, there are hundreds of videos online and hints and tips to refer to. The RHS website, as Joanna has said before, is always worth looking at, as are the BBC Gardening sites. And apart from anything else, gardening is just so good for you!

 

 

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All wrapped up!

I seem to have spent a great deal of my life surrounded by bubble wrap – let’s just clarify that – I said ‘surrounded by’ not ‘wrapped in’! Running a business that posts out thousands of items by mail, bubble wrap is an essential product for protecting fragile objects.

While this is clearly what it was designed for, did you know there are many other wonderful ways you can use it too? As bubble wrap contains lots of little pockets of air, it is a great insulator as well as highly effective padding.

Keeping food cold

Cool bags are great, cool boxes even better, but they are expensive and can be cumbersome. If you just keep a sheet of bubble wrap lying flat in the back of your car, you can prevent your cold or iced foods from getting too warm by lining your shopping bags with it. It also works to keep hot foods warm, so great when you are driving home with a takeaway curry!

Insulating glass

Throughout the winter months, bubble wrap is ideal for lining your greenhouse to help keep heat in. And it’s not just great for plants, if you’re feeling chilly and there’s an annoying draft, you can tape a sheet of bubble wrap across a window – instant insulation for little or no cost, and it still lets the light in.

Hand cushions

That may sound a bit odd, but bubble wrap is perfect for creating makeshift hand cushions. Whether you want to add more comfort to the handles of crutches, a shopping bag or gardening tools, it will stop you getting sore palms.

Knee cushions

OK, I admit this isn’t going to be the fashion trend of the year, but you can tape patches of it to the knees of your trousers and use them as protective pads in the garden!

Protecting your plants

Bubble wrap your outdoor plants the night before a frost to keep them protected, much cheaper than garden fleece and very effective.

Outside taps

Securely wrap your outside/garden taps, and any exposed pipe work with bubble wrap, and fix with something like gaffer tape – job done for the winter!

Relieving stress!

And finally… bubble wrap has to be the best stress reliever ever! I should know, I have popped my way through yards and yards of it over the years!

So, the next time you have a delivery of something precious and the box is full of bubble wrap… think before you throw it away!

Photo copyright: www.eoartlab.com; joannabanana; www.diligentgardener.co.uk; www.builditsolar.com; www.keepcalm-o-matic.co.uk

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In praise of pudding

This time of year, when the wind blows and the days are cold and grey, it is only natural that we think about ‘warming’ foods… and one of the most warming has to be pudding – just the word itself instantly makes me feel snug! Having said that, it isn’t the most healthy of options, but its role in life was always to be a stomach filler and a comforter, not one of your five a day!

Today, we tend to mean something sweet when we say pudding, and people will often suggest pudding when they mean dessert. But, of course, puddings were not originally sweet at all – they were savoury. The term ‘pudding’ is believed to come from the French boudin, originally from the Latin botellus, meaning ‘small sausage, so it referred to encased meats as used in medieval European puddings.

Puddings first popped up during Roman times when they were made using meat, blood or grains and stuffed inside animal intestines, like a sausage, or a cloth bag. Savoury ones still popular today include black pudding, haggis and of course, steak and kidney, but most of our puddings are sweet. Think spotted dick, sticky toffee or treacle pudding, doesn’t that make you feel instantly warmer?

In Medieval times, banquets would feature highly spiced savoury meat puddings and sweet puddings, still using intestines as a casing, that were then boiled, smoked or roasted. I’m not entirely sure I would have enjoyed any of those…

By the 14th century, things were looking up and Richard II’s cook produced a book featuring rice pudding and baked custards. During the next century, pudding cloths first get mentioned as an alternative to intestines… thank goodness!

In the 16th- century life became a lot sweeter with the arrival of sugar loaves (cones of refined sugar) and by the 17th-century cookbooks were being published, featuring puddings we still eat today, such as bread and butter pudding, one of my favourites!

In Georgian times, feasts became much more elaborate with jellies made in intricate moulds and ice cream became popular. But the traditional pudding was still a mainstay and appeared in all courses of a banquet.

The Victorians, who never did anything by halves, had a pudding for every occasion. Recipe books, such as the hugely influential Mrs Beeton’s ‘The Book of Household Management’ appeared, while many were devoted purely to puddings. It is at this time that jam roly-poly, spotted dick and treacle sponge first made an appearance.

Making puddings using a cloth or a greased pudding basin complete with baking parchment and string, plus hours of boiling, was pretty labour intensive. Unsurprisingly, in the 20th century as servants disappeared, so did the traditional pudding. By the 1970s and 80s, we were all into eating French gateaux and profiteroles and feeling very sophisticated. You did not expect to come across a spotted dick on the dessert trolley in a restaurant – very passé!

But then… as so often happens, old becomes new and puddings are back in fashion. Along with ‘heritage’ vegetables and homemade bread, classic puddings now pop up in 5-star restaurants as well as your local café. What should accompany a pudding? Is it ice cream, cream, or good old custard? I think the latter… but that is a whole other subject and one I might just have to have a look at in a future blog!

Meanwhile… Are you a pudding fan? If so, what’s your favourite? I’d love to hear your thoughts…

 

 

 

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Feed the birds …

birdseeddownThis is just the time of year when we ought to think about our feathered friends the most.

We may live in nice warm houses but poor birds are huddled outside somewhere and wondering where their next meal is coming from. Well… not so if you are a bird in a 100-yard radius of my house! We have a weight watchers class for pigeons (who can barely waddle in mid summer), there are polite queues of assorted birds waiting for the fat balls to be renewed and picky birds sifting through the birdseed for their favourite varieties.

We feed the birds all year round. Monday to Friday it’s the task of Dave the ‘goods in and out’ chap to replenish the bird food tree. Yes, a whole tree is devoted to hanging bird seed holders, half coconuts and fat balls and often we scatter more seeds around the base of this long-suffering tree. It’s a weeping pear and quite short so we get a lovely view of the birds indulging themselves!

birdseedhangingYou know I often mention making your cards into small gifts by adding a little something. Well, this House-Mouse card has bird seed added. It’s not difficult – you just design a landscape card and then staple(or glue) the clear bag of bird food in position. I think this would make a lovely little present for an avid bird feeder. It is enjoyable on a slow day to be able to just (in my case) lean on the kitchen worktop and gaze out of the window at the bird canteen!

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