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Index
Title Page
Copyright
Contents
Acknowledgements
About the Book
Introduction by Richard Barley, Director of Horticulture Royal Botanic Gardens, Kew
Introduction by Raymond Blanc, OBE
Preparing the garden
Cook’s notes
Potatoes
New Potato and Chorizo Tortilla
Saute Potatoes with Persillade and Lardons
Sea Trout, New Potatoes and Watercress Sauce
Rhubarb
Roast Pigeon, Rhubarb Chutney and Chicory
Rhubarb and Custard
Peas
Spring Pea Risotto
Lamb’s Liver with Pea Puree
Asparagus
Asparagus and Hollandaise Sauce
Grilled Asparagus with Vegetable Crumble
Beans
Summer Salad
Bruno Loubet’s Bean and Vegetable Chilli
Carrots
Carrot, Cumin and Barley Summer Stew
Carrot Cake
Garlic
Balsamic Glazed-Garlic, Summer Tomatoes and Roast Chicken Legs
Smoked Garlic Focaccia
Gooseberries
Braised Pig Cheeks with Stewed Gooseberries
Green Gooseberry Jelly Cheesecake with Red Gooseberry Compote
Strawberries
Low-Sugar Strawberry Jam
Frozen Strawberry Tartlets with Vanilla Whipped Cream and Meringue
Tomatoes
Heritage Tomato and Mozzarella Salad
Green Tomato Chutney
Onions
French Onion Soup
Stuffed Braised Onion
Stuffed braised onions with Jerusalem artichoke
Stuffed braised onions with salted cod
Beetroot
Beef Tartare and Pickled Beetroot
Garden Beetroot and Roscoff Onion Tart
Apples
Apple and Watercress Salad
Ham Hock and Apple Terrine
Apple Charlotte
Chicory
Chicory Gratin
Chicory Tart with Orange Dressing
Turnips
Cured Spiced Turnip and Swede; Short Ribs
Grilled Mackerel, Pickled Turnips and Apple
Leeks
Leek and Shellfish Chowder
Pressed Leek Terrine
Cabbage, broccoli and other brassicas
Purple Sprouting Broccoli and Poached Egg
Kale with Sweet and Sour Pork Belly and Quince Puree
Quince
Poached Quince and Winter Fruit in Spiced Wine
Quince Puree
Basic recipes
Brown chicken stock
Vanilla purée
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