Articles by Carl Legge
Carl Legge |
Friday, 2nd November 2012
Most people gasp at the thought of eating flowers but nasturtiums are fast becoming known as the most beautiful and tasty of edible varieties. Try some of Carl's delicious recipes to get you started!
Carl Legge |
Friday, 26th October 2012
At this time of the year in either hemisphere your parsley will start to go to seed. This is a great way to save that valuable crop. You get a bonus of a super tasty store cupboard ingredient that has many uses. And, even better, you have a ready ingredient to help you make a brilliantly tasty quick meal when you're pressed for time.
Carl Legge |
Tuesday, 31st January 2012
Carl continues to explore the wonderful, sustainable opportunities afforded by the colourful oca - an under-used tuber that can substitute for potatoes in all sorts of recipes...
Carl Legge |
Wednesday, 11th January 2012
This is a really tasty, one-pan way of preparing this unusual (outside of South America) tuber. Its gorgeous flavour and texture are enhanced by a really quick and fragrant warm salad dressing.
Carl Legge |
Monday, 2nd January 2012
Carl Legge reviews a book that is much more than a green gardening guide, it contains 'extremely useful principles, models and strategies' to help you become more resilient and self reliant in the face of economic instability and climate change. Very pertinent.
Carl Legge |
Monday, 19th December 2011
It's the season for parsnips. Carl Legge, our permie chef, offers a change from roasted parsnips and curried 'snip soup. Here is his delicious combination of parsnips with petit pois and pasta. Enjoy!
Carl Legge |
Monday, 21st November 2011
Overrun with squash and pumpkins? Looking for some new gourmet ideas? Carl Legge experiments with roasted pumpkin sourdough bread and finds he is on to a winner
Carl Legge |
Thursday, 27th October 2011
It’s about the time of year where you are getting to the end of your bright ideas about what to do with the mountains of apples you’ve picked. And you’re also thinking about those damaged or bruised ones and the windfalls. Carl Legge, permaculture chef and smallholder, has the answer!
Carl Legge |
Wednesday, 5th October 2011
When the last sip of sloe gin dribbles out of the bottle, left in the bottom are these lonely round sloes, bursting with alcohol. They are too rich to stomach alone but it would be a shame to let these leftovers go to waste! Carl has whipped up these two recipes so you can keep reusing your sloe berries throughout the year.
Carl Legge |
Tuesday, 4th October 2011