Kitchen Garden Experts is a fabulous book by twenty celebrated chefs at top UK restaurants and their head gardeners. Green fingered and foodies will love this book. Kitchen Garden Experts shared the prized herbs, fruit and vegetables that we can grow in our garden but may not always fully utilise in our home cooking. The top restaurants in the UK do not purchase their fruit, vegetables or herbs in their local supermarket as we sometimes do, but instead are found in abundance from their gardens. In this economic climate and the growing consciousness to know where our food is coming from Kitchen Garden Experts is a great way to start doing something simple, grow your own. Kitchen Garden Experts shares the chefs passion and the high quality foods that can be created with ingredients from our back garden, or for those who are really into this, allotments.
The chapters are divided in accordance to the twenty restaurants which all include introductions, a key ingredient and recipe alongside beautiful pictures.
- The Grove
- The Ethicurean
- The George and Dragon
- Padstow Kitchen Garden
- The Felin Fach Griffin
- The Pig Hotel
- The Star Inn
- River Cottage
- Jekka McVicar & The Company Of Cooks
- The River Cafe
- Monachyle Mhor Hotel
- Vallum Farm
- The Scottish Kitchen Garden
- Sir Terence Conran and The Albion
- The Wellington Arms
- Winteringham Fields
- Skye Gyngell at the Heckfield Place
- Wimpole Hall
- Le Manor Aux Quat'Sassions.
I was drawn to the recipe from the Gloustershire restaurants Jekka McVicar and The Company Of Cooks. There was a comphrensive guidance on Winter Savoury - which before flicking through this book I never heard of. The Company of Cooks state that winter savoury is the unsung hero of the herb garden and tastes like a cross between thyme and rosemary with just a hint of fennel. Unfortunately I did not have the winter savoury growing in my garden but I had the rosemary and thyme. I did not let that stop me and followed the recipe which resulted in crispy flavour infused potatoes which I served with gammon. I loved the texture and the presentation of the savoury potatoes and will definitely make this again.
Here is how my potatoes turned out:
|Savoury potatoes pre bake|
|Thyme in my garden|
|Rosemary in the garden|
Recipe for Savoury Potatoes
120ml extra-virgin olive oil, plus some for coating ovenproof dish.
1.2 kg potatoes, peeled and thinly sliced
4 sprigs of winter savoury (I used thyme and rosemary)
salt and pepper
500g cherry tomatoes.
250g onions, thinly sliced
4 sprigs of winter savoury
Preheat the oven to 180C/350F/Gas Mark 4. Brush the bottom and sides of a shallow ovenproof glass dish or small roast tin tin of oil. Arrange some potatoes in a single overlapping layer in a concentric circle over the base of the dish or tin. Scatter with one-third of the onions and a sprinkling of winter savoury leave, season with salt and pepper, add one third of the cherry tomatoes and generously drizzle with 40ml olive oil. Repeat this process three times finishing with the onions , savoury and tomatoes on top. Bake for 45-50 minutes, until the tomato skins have darkened and the potatoes are tender. Remove from the oven; leave to cool for a few minutes.
The lovely people at Francis Lincoln have kindly offered a reader of my blog a copy of Kitchen Garden Secrets. To enter please follow the instructions: