Comforting Meals You Can Make from Your Garden

English Gardens
5 hours ago
3 min read

When your garden starts to burst with colour and flavour, your kitchen follows suit. Nothing beats pulling up a leek or snipping a few sprigs of thyme and knowing exactly how much time and care went into it. With homegrown produce, comfort food doesn’t come from a packet or a tin. It starts at the back door, with a pair of muddy boots and a basket of just-picked vegetables.

Garden Vegetable Soup

Forming the foundation of a delicious vegetable soup, different types of onion sets are a great choice for any garden. They make the base for this soup and bring a rich depth that no stock cube can fake. Finely chop two medium onions and heat them gently in a splash of olive oil until they turn translucent. Add chopped carrots, diced potatoes and sliced courgettes if they’re in season. Stir in a generous pinch of salt to draw out moisture and build flavour. Once the vegetables soften, pour in a litre of vegetable stock and bring it to a steady simmer. Let it bubble away for 20 minutes, or until the potatoes break easily under a spoon.

Serve with thick slices of crusty bread, and if you’ve made a large pot, portion some into containers and freeze it. You’ll thank yourself later when the weather turns and dinner needs to be quick and warming.

Stuffed Peppers with Herbs and Veggies

Once bell peppers have ripened, they’re perfect for stuffing. Cut the tops off the peppers and remove the seeds. In a frying pan, soften chopped courgette and onion in olive oil, then stir in cooked rice and a few spoonfuls of chopped fresh tomatoes. Tear in fresh basil or a little oregano for a fragrant lift.

Spoon the filling into the peppers, pressing it down gently. Sprinkle grated cheese or a few breadcrumbs over the top and bake in a moderate oven for 30 to 35 minutes, until the peppers are soft and slightly blistered. These work well as a main or a side and make lovely leftovers for the next day’s lunch.

Tomato & Basil Pasta

If your garden rewards you with a mouthwatering selection of cherry or plum tomatoes, you’re in for a treat. Try a hearty pasta dish with a homemade tomato sauce topped with fresh basil.

Start by slicing a few handfuls in half and sauté them with finely chopped garlic in a generous glug of olive oil. Cook over a medium heat until the tomatoes soften and begin to collapse into a sauce. Boil your pasta of choice and save a little of the starchy cooking water.

Add it to the pan to loosen the tomato mixture and help it coat the pasta more evenly. Finish with torn basil leaves scattered over the top, and perhaps a crack of black pepper or a grating of cheese if you fancy it.

Potato & Leek Gratin

If you’ve grown potatoes and leeks, a gratin is the perfect way to bring them together. Slice both thinly and layer them in a greased baking dish. Between each layer, scatter a few thyme leaves and season lightly.

Pour over a mixture of double cream and a splash of milk, enough to just reach the top layer, and press everything down with the back of a spoon. Add a modest handful of grated cheese on top and bake at 180°C for 45 minutes, or until golden and bubbling. Serve hot alongside roasted veg or a crisp salad. It’s comfort food at its finest.

Vegetable Frittata

Frittata is your go-to when the garden’s selection is somewhat all over the place. Slice spring onions, spinach, or leftover roasted vegetables and sauté them briefly in an oven-safe frying pan. Beat six eggs with a splash of milk, season well and pour over the veg.

Cook gently until the edges set, then move the pan under the grill to finish cooking the top. You can add a sprinkle of herbs (dill, chives, or parsley work beautifully). This dish holds up just as well cold as it does warm, and it travels nicely for picnics or work lunches.

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