Holiday hurry!

I always seem to go away at just the time the garden is producing a glut that I need to keep on top of. The current one is plums and I have to leave tomorrow morning! I can’t freeze a load of plum cakes as I don’t have sufficient space, so I breathed a huge sigh of relief when I came across this recipe for frozen plum yoghurt and I am now a total convert. It’s the perfect recipe if you are in a whirling dervish state as you can halt at stage one or two with no ill effects on the final product.Image

Plum Iced Yoghurt: Roughly chop the flesh off 650g of plums and freeze on a tray (this is stage one and you can do the rest when you come back from holiday if you wish). Put the frozen plums in a food processor with 200g natural yoghurt, 200g vanilla sugar and a generous tablespoon of any fruity liqueur (it stops it from freezing so hard). Wizz and freeze. Yum!

 

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Revel in Radishes!

Revel in Radishes!

They are quick and easy to grow – planting to eating is about one month; they’re happy in anything from a pot to a field; the seeds are big enough to handle easily so there’s no need for wastage through thinning, and a single packet will provide sufficient seeds for many months of sowing, but the best thing is that when they travel directly from earth to salad bowl they retain their natural fiery flavour which is generally so absent in shop-bought radish. Remember to eat them before they become too large and woody – there’s always plenty more where they came from!