Kim Wilde supporting www.digyourdinner.co.uk encourages the British public to help preserve vegetable varieties whilst experiencing the rewarding and great tasting benefits of growing their own organic food whether it’s on the windowsill, in a patio pot or a vegetable plot.
Beetroot has an earthy and distinctive flavour that can sometimes put people off. The orange juice cuts through that earthy after-taste and really enhances the taste of the beetroot.
This simple dressing recipe came from my husband Hal whose family are great cooks. This dressing is perfect with salad leaves which could include young beet leaves, chard, Mizuna (Japanese Greens). Corn salad (Lambs lettuce), Mustard greens and rocket. Why not add some vibrant colour by throwing in some edible flowers such as nasturtium, chive, hollyhocks, borage, heartsease (Viola tricolor) and marigolds.
One medium size pumpkin (approximately 3lbs) 225g onion, finely chopped 2 pints (1.2 litres) vegetable stock Apple juice, to taste Salt and Pepper, to taste 1 tablespoon natural yoghurt or crème fraiche Flat leafed parsley, for garnish
For the crumble: 110g plain flour 110g rolled oats 100g butter 50g demerara sugar For the filling: 900g rhubarb, chopped into small chunks 175g caster sugar Stem ginger in syrup, chopped 1 handful of sultanas 1 orange, rind and juice 1 handful of fresh mint, roughly chopped
