Thursday, 18 September 2014

Squid Ink Linguini with Crayfish for BBC Radio leicester's Food Friday

After having a quick chat with Ben Jackson, whom I do Food friday with on BBC Radio Leicester, we decided that our listeners wanted dishes that they could pretty much cook along "Real time" with whilst listening to the programme.  It goes out at 4.40pm every friday which is a great time if you want a fairly early dinner.  Thus, then allowing you more time at your local for a quick vino or Pint! 

  A dish that sprung to my mind was a dish that I cook quite often for myself but I wanted a little twist on it.  I would normally cook this dish with "Normal" Spaghetti or linguini and use Prawns instead of crayfish.  Now of course, you could use any other seafood, I just felt that this added real colour and extra flavour as the Squid ink Linguini does have a subtle flavour that I LOVE and I feel we sometimes forget about Crayfish tails also but they have so much flavour in them. I came up with a great Ravioli dish once which I used Crayfish tails so I will share this with you soon. 

  By the way, I have had some comments on that the linguini does look a little strange, but trust me...If you love pasta and combining are going to LOVE IT!

Hear me and Ben Right Here!

Squid Ink Linguini with Crayfish Tails,Tomato,Chilli and Garlic:

(Serves 2)

-  Approximately 200 g of Squid ink ( Cuttlefish )Linguini or Spaghetti 
-  A 120 g Pack of Cooked and peeled Crayfish Tails ( About 3/4 of the pack is enough for 2 people)
-  A good "Glug" of Olive Oil
-  2 cloves of Garlic Finely Chopped
-  1/4  Red Chilli Finely Chopped
-  2 Sliced Spring Onions
-  Almost half of a little pot of Fish stock (I used a Knorr pot)
-  A good Splash of Dry White Wine ( I used Sauvignon Blanc) 
-  1 Tbsp of Tomato Puree
-  Approximately 10 Baby Plum Tomatoes chopped into 4
-  A pinch of  Caster Sugar 
-  Cracked Black Pepper
-  A Handful of chopped Fresh Basil and Fresh Flat leaf Parsley


*  Pop your Pasta into a boiling pan of Salted Water and cook for approximately 10-12 minutes or to packet instructions.

*  In a Frying/Saute Pan, Start to fry off the White ends of the Spring Onions and Chilli in Olive oil.

* Add the Garlic and fry for another minute. 

* Pop in then the White Wine and start to simmer, reducing only slightly.

*  Add the tomato Puree, Tomatoes, Pinch of sugar and cracked Black Pepper. Cook for another minute or 2.

* Add a little splash of water to the sauce. may need a little more sugar to sweeten.

*  Put the rest of the Spring onions (Green parts) into the sauce.

*  Drain your Pasta keeping a little of the water and  place the pasta into the sauce. Add the Crayfish and coat all the ingredients around the pasta. 

*  Finally add your chopped herbs when the Crayfish are hot and Serve!

Wednesday, 16 July 2014

A Tea Time Treat

So I seem to have been hit by a bit of a baking bug recently and thinking about my Pastry chef days. Either that or I have hit a time in my Life when I actually DO have a sweeter tooth than I thought! 
  Thing is as you know by now I only write what I feel is right, when it feels right and so on... And this does. So lets just go with the flow!

  You will begin to see soon a pattern forming with the lovely Herb, Lemon Verbena. I am besotted with it! I am very proud of my little bush of it gleaming away against all my other Herbs. I love the smell and taste that it has in both Sweet and Savoury dishes. Savoury being so far of the Herby Chicken Goujons recipe I developed last month. So, now turn for a sweet dish.

 Lemon Verbena Fruit Shortbread with Lavender Sugar:

(Makes approximately 12-14 round biscuits)

-  115 g of Unsalted Butter cubed and softened
-  180 g Plain Flour Sifted (plus a little extra when rolling)
-  55 g of Caster Sugar
-  finely Zest Half of a lemon
-  1 Tbsp of Finely Chopped Lemon Verbena
-  25 g of Dried Raisins and Dried Blueberries
-  A small amount of Lavender Granulated Sugar for sprinkling on top, (I infuse my own Sugar)
*Note: If you don't like Lavender infused sugar, just use normal Granulated Sugar.


-  Preheat Oven to 170c

-  Place Flour, Butter and Sugar into a mixing bowl and start to mix with fingertips to allow to crumble.

-  Once starting to form together add in the fruit, zest and lemon verbena.Mix together until it forms a dough such as like this:

-  Start to roll out the dough to flatten to about 1/2 cm thick. It will start to stick and crumble especially if it is warm in the Kitchen.

- Cut out your Biscuits. I used a 7cm cutter:

-  Lightly Grease your baking tray, place the shortbread on allowing to give space to expand a little when baking. Prick the Shortbread with a fork and sprinkle on the Lavender sugar.

- Pop into the Oven for approximately 12 minutes or until starting to ever so slightly brown at the edges.

- Allow to cool on a cooling rack before tasting, If you can resist! 

Tuesday, 15 July 2014

Moist and Chewy Breakfast Goodness

I realise that this isn't  a Recipe post that is a "New Thing" or "Trend" in the Culinary world,  but it is something that I always used to make and have been meaning to come up with a new recipe for a while now. 

  Today,  As usual, I had some bananas that were way overripe.  So instead of me putting them into a bread or muffin like I normally do, I decided to come up with a Bar of some sort.  Now I say, "some sort" because, well, I am not sure If this recipe is a Flapjack or a Granola Bar? as, in my eyes, it qualifies for both! 

   I have to say, I am not great at eating breakfasts, especially in summer.  I do get easily bored and like something that I can eat quite efficiently  whilst reading my emails, doing my "To Do list" for that day AND drink my morning Coffee. I know, its bad! But I have to find something that suits me, we all do! and I feel with these bars, it will certainly keep me going for a while. Lets hope it will help others too.
  Now I am no nutritional expert but I have tried to keep the recipe packed full of nutrients with the fruit, nuts and seeds. Also adding no extra sugar to the syrup.

  I can't wait to let my Fiance try these before he goes for his morning run at the weekend.  He's been trying to find that certain something that works for him as many others have their own energy fix before a run/workout.  I will let you know what happens there on that note at a later date. Not forgetting aswell how great these are for Children, for breakfast or as a boost over those summer holidays! 
  For now, I will be trying these as my breakfast hit for the next few days...

Breakfast Boost Bars:


(This mixture made 9 2"x2" Squares)

-  100g of Soy Spread ( I used Pure Dairy Free)

-  100g of Golden Syrup
-  1 Tbsp of Raw Organic Coconut Oil ( I used Lucy Bee)
-  200g of Whole Rolled Porridge Oats
-  40g of Grated Raw Carrot
-  2 Over ripe Bananas mashed
-  40g Dried Soft Apricots
-  20g Pistachios (De- shelled)
-  40g of Dried mixed Boosting Berries (i.e Blueberries, Cranberries, Goji, Raisins, etc...)
-  Sprinkling of mixed Seeds for on top (i.e Sunflower, Pumpkin, Linseed etc...)


-  Preheat Oven to 170c

-  Melt the Soya Spread in a Heavy bottomed pan on a low-medium heat and add the Golden Syrup to it.

-  Into a small hand blender/mixer or processor blitz loosely all the dried fruit together and the pistachio nuts.

-  Add the Oats to the Pan and stir coating all the mixture. Then add the Coconut oil, Bananas and grated carrot to the mixture. Stir and turn off the heat.

-  Line a baking tray with baking parchment and add the mixture creating a nice rectangular even shape.

-  Pop into the Oven for about 20 mins.

-  After 20 minutes sprinkle over your seed mix and pop back into the oven for another 20 mins.

-  Once done, take out and allow to cool before cutting into squares/slices.

If you pop these in a larder/Pantry they will keep for a good few days if kept in a sealed cake tin.

Friday, 27 June 2014

Seasonal Scrumptiousness

A Couple of weeks ago, Friday 13th of June to be precise, Ben Jackson at BBC Radio Leicester popped over to my house to do another Fab Food Friday recipe.
  My Kitchen Garden was an array of  fresh herbs and the start of seasonal vegetables, so what a lovely way to pop into the garden and see what we could salvage.
  I decided to do a dish that Families or anyone could get involved in the making of these little beauties. I chose to do Chicken Goujons but made them more exciting with the use of all the herbs that went in there. One in particular that I feel makes this recipe stand out is the lemon verbena. If you like growing herbs, please go and get some now as its fab! 

  I find it really hard sometimes when I hear families say they don't have time to make these because in the same time I made them, it would take longer to open a frozen packet job  *cringes*  and cook them in the oven. Children AND Adults will love making these.
  This is a Great Dish for this time of year. Its Seasonal, Zingy, Vibrant and using up herbs and vegetables from the Garden. 
  Lots of Sport going on at the moment, So just the Goujons alone with that dressing and an Ice cold beer is great when having your mates round. This certainly has gone down a storm for my Friends and Family already. 

Just click on this link to hear Ben and myself preparing, cooking and more importantly EATING this recipe...

Herby Chicken Goujons with Seasonal Salad and a Ranch Style dressing:

Here is a photo AFTER we dived in there!



-  1 x 460g pack of Skinless Chicken Thigh Fillets
(6 Thighs will make approximately 20 Goujons)
-  2 slices of stale bread (I used Sourdough)
-  A Handful of a selection of fresh herbs;
         -Lemon Verbena
         -Lemon Thyme
-  1 1/2 spring onion (only green parts)
-  Sea Salt and Cracked Black Pepper to season.
- 2-3 eggs whisked
-  3 Tbsp of Plain Flour
-  Tbsp of Rapeseed oil or any oil of your choice


-  Jersey Royal Potatoes or New if you can't get
-  Fresh fine British Asparagus (still in season now),Blanched and chopped into inch and a half pieces.
- A selection of Salad Leaves such (I used a "Living Salad") Spinach, Watercress, curly etc would all work fine also.
-  A Handful of Fresh Broad Beans
-  A handful of fresh Radishes Sliced
-  Fresh Peas podded, could always use Frozen if need be
-  Edible flowers to decorate:
    - Borage
    - Sage
    - Rosemary

Ranch Style dressing:

-  2 Tbsp of Greek style Natural Yoghurt
-  2 Tbsp of Mayonnaise 
-  1 Tbsp of cider Vinegar or White wine vinegar
-  2 Tbsp of Finely grated parmesan cheese


-  Preheat your oven to 180-190c 
- Cook your Jersey Royal potatoes for about 15 mins
- Whilst they are cooking away, pop your herbs, bread, Spring Onions and seasoning into a Hand Blender or Processor and Blitz
-  Take 3 bowls, Place whisked eggs in 1, Flour in the other and your breadcrumb mixture in the 3rd.
-  Slice your chicken thighs into 3-4 pieces per thigh (long strips)
-  With one hand place the chicken into the flour, then egg, then Breadcrumbs. Repeat the process and put all onto a plate.
-  Heat up a frying Pan with a drizzle of your oil. Fry off the Goujons for a minute or 2 until starting to colour, then turn over and repeat.
-  Pop into the Oven on a baking tray for approximately 12 minutes
-  Drain off your Potatoes and Blanch your asparagus in boiling hot water for no more than 1 minute.
- Drain and rinse with cold water to stop the cooking process
-  Make up your dressing by mixing all ingredients together
-  Arrange your salad "rustically" with the added Peas, Broad beans and Radishes. Place the Goujons on top, drizzle with the dressing and decorate with the edible flowers! Done!

Wednesday, 28 May 2014

Going "WILD" For Wild Garlic

Last year when the lovely season of the Wild Garlic came upon us, I didn't actually find any until, sadly, the end of the season.  I tried my best with what I did find but it had grown a bit too far on and the true flavour wasn't there anymore.
  However, this year I found a great spot, practically on my doorstep! I was thrilled as you can imagine.
  However it has come to that time of the year where it has either gone, grown too big or has overgrown weeds over it.  I almost feel quite sad as there's so much you can do with Wild Garlic, I absolutely LOVE its unique flavour and the prettiness of the flower buds. So now it is fizzling away till next year, if you can get hold of some still around. Do try a pesto with it. It will keep in the fridge for a few weeks at least, or even do a pickle/vinegar?
  I realise that many people will have done this with Wild garlic and rightly so as we do it with other leftover herbs, so why not this? 
  Here is just a couple of things that I did with mine this year.  I do plan another recipe if my last batch lasts! 

Wild Garlic Pistachio Pesto:
(Makes 1 small Jar):

One thing I must add about this recipe is that pretty much whenever I do pestos's I always like to use either pistachios or cashew nuts rather than Pine nuts. I find the pine nuts are more bitter, but that's just my preference.


(These ingredients depend on the size of your jar and also your taste) - Be as Flexible as you want with it! 

-  50g of Wild Garlic Leaves
-  20g of Pistachio nuts (shelled )
-  20g of Parmesan Cheese
-  Sprinkling of Pink sea salt (any good sea salt will do) and cracked black Pepper
-  1 Tbsp of Fresh lemon juice
-  2 Tbsp of Rapeseed oil ( olive oil can be bitter )

- Simply Place all ingredients into a Blender/Processor and Blitz! Add extra seasoning, oil or cheese if you need to.

This Pesto is great in all sorts of recipes, the list is endless! Once you have done this, you will never turn back.

And the result of this pesto? An obvious choice to pair with Pasta but this dish is what I keep devouring myself with lately. I am eating bucket loads of it as I love it! It's such a quick Pasta dish to rustle up when you've had a busy day and can kick back with a large Glass of Wine. Perfetto!

Creamy Tagliatelle with Chicken, Mushrooms and Wild Garlic pesto:

(Serves approximately 1-2 people)


-  Approximately 200g of Tagliatelle Pasta
-  1 Tbsp of Rapeseed oil (no more as there is oil in the pesto)
-  2 Spring Onions finely chopped
-  1/4 of Leek finely sliced
-  3-4 Chestnut mushrooms sliced
-  100-150g of Cooked Roast chicken shredded 
-  1/2 chicken stock cube crumbled into sauce
-  1 Tbsp of the Wild Garlic pistachio Pesto (as above ) more if you like it to be more of a garlic Flavour.
- A Good Splash of Dry White Wine (100ml)
-  150ml of Double cream


-  Cook the Tagliatelle to packet instructions.

-  Fry off the leeks and mushrooms until starting to soften.

- Add the Shredded Chicken, Spring Onion and chicken stock and cook for a further couple of minutes. 

- Add the Pesto, coating all of the mixture.

- Pour in the Wine, reduce a little and then add the cream. 

-  Drain the Pasta but use maybe 2 Tbsp of pasta water into the sauce. Place Pasta into the sauce and serve into warm bowls.

Finally, You may recall my recipe for St George's Day when I made the Wild Garlic and fennel bread. 
 That bread actually lasted me a full week, which was great. They were some leftover and I didn't have much room in the freezer so I decided to do a Panzanella, which is a traditional Tuscan summer salad.  There have been many different versions of this and mine isn't very traditional, I added meat, mine was more dry and I added Wild Garlic, a kind of Italy meets Leicestershire's Hedgerows! However it was a very lovely Lunch the day I made it.

Panzanella with Salami and Wild Garlic:


(Approximately for 2 people)

-  A couple of slices of Wild garlic and fennel bread, torn into chunks for croutons
-  A handful Selection of Peppery Salad leaves (Rocket, Mizuna, Red Chard etc...)
-  1 Yellow Bell Pepper 
- 1 Red Bell Pepper
-  120g of Ripened well baby plum tomatoes
-  1-2 Tbsp of baby capers from a Jar 
-  Few slices of Italian Salami torn into pieces 
-  3-4 Basil leaves torn
-  1 Tbsp of Good quality Extra Virgin Olive oil
-  10 Wild Garlic flower Buds (already started opening) 
-  Sea Salt and Cracked Black Pepper to season


-  Take your Bell peppers and either Roast in the oven until skins are starting to turn black or Burn onto a Gas flame (If confident) *Note, as I am a qualified and trained chef, I have done this many a time*

- Once black, peel off the skins revealing a lovely soft sweet flesh and slice lengthways 

-  Coat the Bread for croutons in a little Sea salt, Black Pepper and olive oil and either pop in a dry frying pan to toast or again you could place in the oven.

-  Arrange all of the ingredients in a bowl, drizzle with Olive oil and Serve. A simple, But impressive salad.

Friday, 16 May 2014

Great at anytime of the Day

In our House, one of our Favourite Breakfasts have to be My Blueberry Pancakes.  Wether it is someones birthday or just because we have a bit more time on a Sunday, having this really brightens us up for the day ahead.  They're not too sweet, not too savoury and the sensation of Blueberries popping in your mouth is like Gigantic Caviar (of course without the fish taste)!  Even as a dessert... this would be great.  

  When I last did these, I decided to change my recipe slightly as I had some ricotta to use up. I had never put it in before and thought it should add an extra maybe creaminess, tang or even make them lighter?  Well, in fact, it did all three! The new recipe worked straight away, which is always a thrill! And they were better than ever! 
 This is my new improved recipe and My Fiance loves these better so there's no turning back! 

Lemon Ricotta and Blueberry Pancakes


-  175g Self Raising Flour
-  2 tsp Caster Sugar
-  1/2 tsp Baking Powder
-  Pinch of Salt
-  1 Egg separated
-  200 ml Semi Skimmed Milk
-  1 Tsp Vanilla Extract or pod
-  100 g of Ricotta Cheese
-  1 Zest of Lemon
-  1 tbsp of melted unsalted Butter
-  Blueberries
-  Icing Sugar
-  Creme Fraiche to serve

Put the Flour, Caster Sugar, Vanilla Extract, Baking Powder and Salt into a bowl and then whisk in the Egg Yolk, milk and Ricotta until you have a nice smooth Batter.

Whisk the Egg White and Fold in to the batter.

Heat a non stick Frying Pan and use a very small amount of oil. When the pan is hot put a spoonful of mixture and flatten out with a ladle. Sprinkle some blueberries on top and you'll start to see the bubbles forming, flip and cook the other side. 

At this point you could have a plate warming in the oven and start stacking them up to keep warm. 
 Serve the Warm Pancakes with a Sprinkling of  Icing Sugar and Creme Fraiche on the side.

Wednesday, 30 April 2014

A Midweek Marvel

 I can't always share every recipe of which I create or cook on here. It would be extremely difficult as I cook ALOT!  I do try my best though in sharing as much as I can but sometimes I create a recipe or cook one day and something comes together when I least expect it.  I had done this dish one night midweek, for what I thought was going to be a somewhat, quick Pasta dish to keep me going in between writing. Nothing special as I grabbed some remains of ingredients to use up in the fridge... More fool me!  I had meant to post this over a month ago and came across it this week whilst juggling through my Food Photography Pics. I pretty much try to take pictures of all dishes I cook as you never know! 
  The good thing about this dish is that the main vegetable featured, the wonderful Purple Sprouting Broccoli is still in season... just! So I would say, if you're going to have a go?, try this weekend? Or even for tomorrow nights dinner! 
  If you can't get hold of  Purple Sprouting Broccoli, You could substitute for Tender stem or  even Standard Broccoli but you should find some still knocking around. 

Chicken, Chorizo and Purple Sprouting Broccoli Carbonara:

Ingredients: ( Serves 2-3 people)

-  Tbsp Rapeseed oil
-  Knob of Butter
- 2 large Free range Eggs
-  100 g of grated Parmigiano Reggiano (Parmesan Cheese) 
-  350g of Spaghetti 
-  2 cloves of Garlic finely chopped
-  1 small red onion finely sliced
-  approximately 60g of Spanish cooking Chorizo diced
-  1/4 of a mild green chilli diced finely
-  150g Roast/cooked Chicken 
-  100g Purple Sprouting Broccoli (Blanched before hand)
-  Salt and Black pepper to season
-  Pinch of dried mixed herbs ( I used herbs de provence)

Whisk Eggs in a bowl and add in the grated parmesan cheese.
Cook the Spaghetti to packet instructions.
Fry off the Red onion and Garlic in oil and then add the butter.

Add the chorizo and Green chilli. Then the cooked chicken and Herbs.

At this stage you can add the Blanched Broccoli,season to taste then stir for a few minutes and add your drained pasta to the mixture.

Then pop your Pasta mix into the bowl with the eggs and parmesan and quickly stir.

Serve into warm bowls immediately and grate some more parmesan on top.

Thursday, 24 April 2014

St George's day, 450 years of Shakespeare and the start of the British Asparagus Season

I was on my own yesterday for St George's Day (Well me and Drake the Cat should I say),  So I wasn't sure wether I was going to do something Patriotic or not? I should though! ( I thought to myself), being English! 

   Last year I made a Hearty Beef Pie dish but I couldn't possibly attempt to eat that all to oneself and I believe most of my friends were busy doing something or other.
  It was wonderful to see also the fact that we were celebrating 450 Years of William Shakespeare! I actually felt rather guilty that I had hardly read any of his work and shock Horror...never seen a play. I did feel quite disappointed in myself and began to scour through "Kindle" to see what I could buy and to my astonishment, some of his most famous work was free! Brilliant! I would have preferred a "real book"  of course! but this was convenient for me. 

   Earlier that morning I had already made some homemade Wild Garlic and Fennel seed bread along with some Pesto, just to start using up the vast amount I already had of Wild Garlic in the fridge. So I had a rather nice looking loaf which would be ready to slice by lunchtime.  Whilst pottering about at this time I was listening to BBC Radio Leicester, Rupal Rajani was on and asking people what makes us predominately "English"? or rather, what springs to mind when you think of the English? It then came to me, what my dish would be for St George's day.  A Ploughman's Lunch, with a couple of Modern ingredients added for my taste.  I then imagined Shakespeare ripping some bread and Cheese apart with a big Glug of Ale. I'm not sure wether he would have liked the ingredients of Bread, Chutney and cheese (The basics of a Ploughman's).  But I do know that since the first mention of this dish in "Pierce the Ploughman's Creed" (c.1394) of Bread, Cheese and Ale it is still a great Lunch for any Worker now. Something so simple yet hearty and stable.  Shame our Patriot St George couldn't have experienced it back then after Slaying the Dragon! 
  Here's my version of this great Pub Lunch that I had in My Kitchen diner instead.

My Ploughman's Lunch with Homemade Wild Garlic and Fennel Seed Bread:

Bread Ingredients:

-  500g of Crusty Wholemeal bread mix consisted of Wholemeal flour, Chickpea Flour and the Dry yeast. (I used this because it needed using up and I wanted Wholemeal flour for this, not White Flour) 
-  A big Handful of Wild Garlic leaves finely chopped.
-  340 ml of lukewarm water.
-  Salt and Pepper.
-  Sprinkle of Fennel Seeds for on top of loaf.

This is the first time I have used a Packet Bread mix and I was pleasantly surprised.  I still had to knead the dough and do all I would have anyway so that still made it fun.  Here is the process to the packet instructions.

Here as you can see I have Kneaded the dough and placed in a greased Loaf tin, covered with a wet Tea Towel and placed in my airing cupboard for 15 mins.

 After 15 Mins I took out the dough, folded and kneaded it again with the Wild Garlic in and let it rise for another 30 mins in the airing cupboard.

 Placed the Fennel Seeds on top and into a preheated oven at 220c for approx 30-40 minutes.


As you can see regarding the rest of my Lunch, it consisted of Boiling an English Egg, blanching some English Asparagus, placing some lovely English Ham onto the plate. Popping my Local Tomato Chutney into a Ramekin.  Chopping My English Spring Onion, Slicing my English Cheese, picking my Home grown Salad leaves and Pouring My English Ale! ... I think you get the Gist now! 

Friday, 11 April 2014

Going, (Growing) strong so far...

I am just so thrilled with how our Kitchen Garden is coming along.  We haven't even started on the main plot yet either!  I am trying so many new vegetables this year, I can't stop! I fear at this rate, I may need a new Freezer as I am going to have to freeze so much down for over winter! 
  The added bonus this year aswell is that luckily for my Partner and I, at Christmas just gone, we received a lovely gift from my Parents which was a beautiful all singing and dancing "Kilner"  preserving kit. We were very lucky to receive such a gift so I will be going preserving mad over this year. I can't wait.  I am literally thinking of all the fun I am going to have with green ketchups, Chutneys, sauces... It will be homemade gifts all year round galore... Be prepared friends and family! 
  Anyway, back to my seedlings... Here is what is happening.  As you can see also now, is that outside, things are starting to grow.  
  The plan is that my Partner needs to dig the main plot out, cover and for the first time, hopefully, we will be trying a raised plot. So in the meantime, whatever I can set seeds in, I will. I am using any container, bag, or pot nameable! Even mushroom containers and plastic trays which tomatoes come in.  Oh and please excuse the weeds just yet, Im going to be using the dandelions,(All will be revealed soon)... then my partner can take them away as I still can't with my bad back.

I must point out also that there are also Aubergines and chillies growing...but in the bathroom, yes! As it is much warmer in there.  
  Next to sow are the lovely selection of beetroot that I have, I am dying to create recipes with those! So many different colours, stripes and shapes.  Garlic is being planted today or tomorrow.  I also have some red spring onions to sow and some lovely Alpine strawberries which come red and cream so I will try those in hanging baskets.  Watch out for those in my dessert recipes and Ice cream.