This is a Bosnian dish, properly made with pickled cabbage that has been salted as for sauerkraut. You can pickle your own cabbage, ask your Bosnian friends for one or even acquire one ready-pickled from various places in the Uxbridge Road. Best of all, you can use your own cabbages, blanch the leaves and give […]
We’ve recently joined Garden Organic and their Heritage Seed Library – and our first batch of heritage seeds have arrived! They include a wide range of unusual varieties of vegetables: Achocha Cabbage – ‘Southampton Wonder’ Carrot – ‘Red Elephant’ Cucumber – ‘Perfection’ Kale – ‘Theyer’ Lettuce – ‘Carnival’ Squash – ‘Greek’ Tomato – ‘Konig Humbert’
We’ve joined the Heritage Seed Library! Read More »
This is a summer dish, really, but we eat it all the year round and everyone loves it. However much you make, however many beans you use, it all seems to go at a sitting. You can use any sort of green beans. The original recipe is, I believe, from Spain and intended for those
Julia Langdon’s Beans with Onion and Garlic Read More »
