September 3, 2021

I’ve been a vegetable gardener for almost 40 years.

My family grew potatoes, cauliflower and tomatoes, and it was a lovely way to spend our summers.

But it wasn’t until I was 30 that I started to look at the garden as a career, and I’ve always loved it.

It’s a very simple dish and you don’t need any fancy equipment.

You can get all sorts of vegetables, from the lovely summer lettuces and broccoli to the less lovely summer tomatoes and herbs.

The vegetables you can use are the same as in the kitchen.

You don’t have to cook them yourself.

There are loads of great recipes online.

My favourite is this delicious vegetable stew recipe, which features fresh herbs and spices and some lovely flavours.

This week, I’m sharing some of my favourite recipes, including this super easy vegetable peel recipe, from my favourite cookbook, Cooking Light: The Food and Cooking Guide.


The ingredients I use for this recipe 1 large carrot, peeled and cut into long strips 2 cups of finely chopped onion 1/4 cup finely chopped celery 3 garlic cloves, minced 1 tsp fresh thyme 1 tbsp fresh parsley, chopped 1 tbsp ground ginger 1 tsp ground nutmeg 1 tsp allspice 1/2 tsp turmeric 1 tsp sea salt 1/3 cup white wine, such as red or white 1 tsp white vinegar, such like balsamic 1 tsp water 1/8 tsp ground cloves 1/32 tsp ground cinnamon 1/16 tsp ground ginger 3 tsp fresh cilantro (optional) Preheat the oven to 180C/350F/Gas Mark 4.

Peel the carrots.

Wash and cut the carrots into long thin strips, about 1 cm thick.

Remove the seeds.

Peel and dice the onion.

Chop the celery and the garlic.

Mix the onion and garlic in a bowl and mix well.

Add the carrot, carrot, onion, celery, celeriac, garlic, onion powder, thyme, parsley and spices to the bowl.

Add salt, vinegar, water, spices and the chicken stock and stir well.

Set aside.


Mix together the white wine and vinegar in a saucepan.

Bring to the boil, then reduce the heat to low.

Bring back to a simmer and cook for 15 minutes, or until the vegetables are tender.

Serve the vegetables with the chicken broth.


To make the chicken soup, combine the vegetable stock, vinegar and water in a pot over a low heat, then bring to the simmer.

Bring the soup to a boil, reduce the temperature to low and simmer for 20 minutes, then turn off the heat and add the ginger, nutmeg and allspices to the soup.

Serve immediately.


To prepare the curry paste, whisk together the curry powder and water.

Whisk the milk and chilli powder together until smooth.

Add to the curry and stir until smooth and creamy.

Serve with a bowl of curry.


To cook the chicken, place the chicken in a large stockpot with enough water to cover it by at least half.

Bring it to the boiling point, then cover with a lid and bring to a gentle simmer.

Reduce the heat, cover and simmer gently for 30 minutes.

When the chicken is done, remove from the heat.

Heat the oil in a frying pan over a medium heat.

Add 1 tbsp of the chicken curry paste and cook until the paste begins to bubble, about 2 minutes.

Remove from the pan and let cool to room temperature.

Meanwhile, cook the onions in the same pot, turning occasionally.

Add some chopped coriander and cook over a high heat, stirring occasionally, until the onions soften, about 3 minutes.

Add garlic and ginger, then cook for about 3 more minutes, until fragrant.

Add tomatoes and cook about 1 minute more, until tender.

Add chopped tomatoes and parsley to the chicken and curry mixture.

Serve hot.


To serve, top the chicken with the curry, tomatoes and corianders.

Serve at room temperature with rice.

Nutrition Facts How to Make a Vegetable Peeling Dish with a Little Help from Your Garden Amount Per Serving Calories 249 Calories from Fat 47 % Daily Value* Total Fat 4g 5% Sodium 12mg 1% Potassium 25mg 0% Total Carbohydrates 1g 0% Dietary Fiber 0g 0.3% Sugars 1g Protein 0g Vitamin A 5% Vitamin C 0% Calcium 0% Iron 4% * Percent Daily Values are based on a 2000 calorie diet.