NATALIE'S VINE LEAVES
Ingredients 1 finely chopped onion 3 chopped tomatoes Tablespoon of olive oil A few sprigs of oregano A few mint leaves 1/2 a lemon 20...
GLOBAL GARDENS BREAKFAST FEAST
On a rainy Friday morning a couple of weeks ago we organised a Global Gardens breakfast feast. We chose to do a breakfast instead of a...
LEMON BALM COOKIES
Lemon balm has sprung back into a vibrant green growth like no other herb this year. It is full of citrusy flavour and fragrance, and its...
WILD GARLIC PESTO
This is the time of the year when you can't ignore wild garlic emerging in parks and woodland. At this time of the year it is fresh and...
NETTLE SOUP
Our bodies work in harmony with nature. Each season brings us the food we need to truly nourish us. One of the easiest ways to know what...
CHARD
Chard is a leafy nutritious vegetable, with a long harvesting period. We've got plenty of chard growing in Global Gardens and we've been...
EIRA'S WELSH CAKES
Ingredients 1lb Self raising flour ½Ib Butter 12 lb Caster sugar Handful of currants Eggs Milk pinch salt Method 1. Put flour, salt and...
EIRA'S VEGAN CAWL
Ingredients 2 Onion 3-4 Carrots 2 Parsnips 1 Swede 4-5 Potatoes (medium) 3-4 Leeks 1/2 Cabbage 20g Dried mint Water Salt and Pepper...
EIRA'S LAVER BALLS WITH GARLIC MUSHROOMS
Ingredients For the laverballs 250g Laverbread 100g Fine oats (roasted) 25g Sunflower seeds (roasted) 25g Sesame seeds (roasted) For the...
NORDIC WINTER SOUP
Most of the dishes I cook for Global Gardens suppers are inspired by recipes I find online. For last Monday’s supper I was looking for...