Vegetable garden
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Frances Atkins's edible garden is a joy to behold and makes a terrific kids recipe to attempt over half-term. The black pudding soil won't be to every child's taste, but there is a simple veggie alternative - you could even do a combination of the two for a nice balance of flavours.
First published in 2015
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Ingredients
Metric
Imperial
Vegetable garden
- 150g of black pudding, cooked
- 4 radishes
- 5 baby carrots
- 4 cauliflower florets
- 1 egg
- 10g of fresh parsley, leaves picked
- 2 tbsp of chives
- 100g of low fat cottage cheese
Carrot juice
- 4 carrots, juiced
- 25ml of balsamic vinegar
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Method
1
For the 'soil', crumble the black pudding into a baking tray and bake in the oven at 170°C/gas mark 3 until crunchy, approximately 15 minutes
- 150g of black pudding, cooked
2
If you don't want to use black pudding, fry off 50g of breadcrumbs, 50g of butter and a clove of garlic in oil until golden, then add 50g of sultanas to finish
3
In a pan, bring the carrot juice and vinegar to a simmer, reduce until thick. Season with a pinch of salt and pepper
- 25ml of balsamic vinegar
- 1 pinch of salt
- 1 pinch of black pepper
- 4 carrots, juiced
4
Cook the vegetables for 2-3 minutes in salted boiling water or serve raw
5
Lower an egg into boiling water and cook for 9 minutes. Allow to cool before peeling
- 1 egg
6
Scatter the black pudding crumbs into a large shallow bowl. Plant the vegetables in the crumbs, using the parsley leaves to decorate the cauliflower
- 10g of fresh parsley
7
Arrange the chives, egg and cottage cheese next to the vegetables, then drizzle over the carrot sauce to 'water' the garden
- 100g of low fat cottage cheese
- 2 tbsp of chives
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