My Move Into Garden Vlogging

It’s official! The weekly vlogging series is away.

With the arrival of 2018, a renewed sense of optimism and lots of exciting things to talk about on the allotment, I decided that it was high-time I started making more videos. Alongside regular articles and recipes on the blog, I’ll be covering everything from the whys and the hows of gardening to recipes, reviews and interviews on YouTube.

Whether you’re a gardening pro or a gardening newbie, my YouTube channel will have something for everyone. And, what’s more, I’ll be presenting the sowing, growing and cropping in a way that I hope is unique and refreshing.

There are lots of stereotypes about gardening and growing your own food. It’s time to cut those stigmas loose and open up gardening to a whole new generation.

As food prices continue to rise and food quality decreases, more and more people are actively learning and engaging with their food. Growing your own food is a powerful act. Through taking control over production, you’re helping the environment, yourself and – in some cases – your bank account too.

So, whether you’re new to the growing game or you’ve been gardening for years, join me for the ride. I want this to be a conversation though, so if you have ideas for content or suggestions for the channel, leave a comment below.

You can also find my first two videos below. Finally, don’t forget to subscribe to my channel for all of the latest updates.

Have a good week everyone!

Advertisement

12 Meals of Christmas – Day 12 – Croissant and Apple Butter Pudding

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

We’ve saved the best until last. The mighty croissant and apple butter pudding.

What separates this from a normal bread and butter pudding? The buttery croissants and apple pieces create a soft, sweet texture and flavour that will have you coming back for more. Additionally, this dessert can be enjoyed for breakfast throughout this festive weekend and it doesn’t cost the earth.

Before we get down to the recipe, I want to say a huge thank you to all of you who’ve read and supported the 12 Meals of Christmas. I have some ideas in the pipeline for 2018 that I think you’ll enjoy, but for now – grab yourself some croissants and have a go at making this beautiful dessert. I promise you, you will not be disappointed.

Croissant, Apple and Butter Pudding (Serves 4)

Four croissants, cut in half

75g of raisins

Two apples, peeled cored and sliced

400ml of milk

200ml of water

Three eggs

70g of caster sugar

Three heaped tablespoons of cornflour

A teaspoon of vanilla essence

A teaspoon of cinnamon

A sprinkling of caster sugar

Turn the oven to Gas Mark 5/180C. Into a saucepan on a medium heat, pour in your milk and water. Crack in your eggs, then begin to whisk the ingredients together. As you do so, drop in your vanilla essence, caster sugar and the three tablespoons of cornflour. Whilst you whisk, make sure that the ingredients aren’t sticking to the bottom of the pan. Once the custard begins to thicken to a consistency similar to single cream, remove it from the heat and start work on the croissants.

Taking an ovenproof dish, arrange your croissant pieces inside. Layer over your apple pieces, cinnamon and raisins before pouring over the custard. Finish this stage by scattering over a little caster sugar before popping in the pudding for the exciting part of the recipe.

Bake the pudding for around 35 minutes, or until the top is golden and the croissants have soaked up a good deal of the custard. Serve immediately with fresh cream for a delicious treat whatever the time of day. You can also keep a supply of pudding throughout the christmas period by storing it in an airtight container in the fridge for up to 3 days.

That’s a wrap for the 12 Meals of Christmas! If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to look back at all of the recipes featured.

 

12 Meals of Christmas – Day 2 – Leek and Kale Curry

Christmas and curry: two of our greatest inventions. So, it only makes sense to combine them. In fact, curry – with it’s colour, spicy flavours, warmth and wholesome goodness – could fit into the Christmas menu very well if you can part with your turkey. This applies to those vegetarians out there who might be stuck between two big meat-eaters (I feel for you).

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

See the first festive recipe here.

Using two hardy wintry vegetables, kale and leeks, in this curry makes it the ideal comfort food – with the best bit being that you won’t pile on the pounds after two helpings (a very likely outcome once you get a taste of the first mouthful).

And below, you can follow my winter-warming recipe and make your very own fantastic leek and kale curry:

Leek and Kale Curry (Serves 3) Vg

One leek, chopped

Two handfuls of kale

One chilli, chopped and de-seeded

A teaspoon of cumin seeds

A teaspoon of paprika

A teaspoon of turmeric

A teaspoon of garam masala

25ml of soya or dairy yoghurt

Seasoning

 

You want to start by grabbing a saucepan and heating a dash of oil over a medium flame. Pop in your slices of leek and fry these for 5 minutes, stirring occasionally. As the leek fries, slide in the cumin seeds, seasoning and turmeric. Follow this with a crushed clove of garlic, chopped chilli pepper, the paprika and the garam masala. Fry the dry ingredients until the leeks begin to brown, making sure that you continue to stir as you go, adding a little water as you go.

When the leeks are beginning to brown, pop in your kale leaves. Drop in a little extra water, turning the hob down to a low heat and placing a lid over the saucepan. Leave the kale for around 5 minutes to wilt.

In the meantime, set up your rice to boil. Using your hand to measure out a portion, drop into another saucepan as much rice as you might need – Pour over boiling water and turn the hob onto a high heat for around 5 minutes, or until the water is steaming. Once the water is bubbling, remove the rice from the heat and place a lid over the top, leaving the grains to soften up for around 10 minutes.

Remove the lid from your curry saucepan and taking your 25ml of yoghurt, pour this into the other ingredients. Follow this up with the additional garlic, give everything a good stir and place to one side until the rice is cooked through.

Once the rice has softened, drain and serve. Be generous with your curry as it really is something!

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

The Grow Your Own Food Challenge Begins

The Grow Your Own Food Challenge begins

Yes, it’s finally here. Spring is only just around the corner and the chance to save money, introduce fantastic flavour and live a healthier lifestyle are all within your grasp. I’ve created a little introduction which can find below:

I’m challenging all of you who are reading this now to have a go at growing at least one edible plant this year. Here on my blog and on Facebook and Twitter, I’ll be posting daily sowing updates and videos, hints and tips, recipes and more to encourage you all to have a go yourselves. You don’t need a garden, you don’t even need an outside space – a windowsill is often enough to grow some delicious salads.

I don’t just want to witter on to you for 6 months though – this is a conversation that all of us can join in and come away from feeling inspired. So share your pictures, ask questions and get growing!

Let’s start this growing revolution!