The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

Tag Archive for ‘Suma’

yellow split pea and wild garlic tarka dhal

The recent announcement by the makers of Dolmio and Uncle Ben’s, advising consumers that their sauces should only be consumed once a week, struck me on two levels. Firstly, as the manufacturer was not required to make this declaration, I wondered what could have motivated it to take such a unilateral step. Ever the cynic, I believe this move was less about serving the interests of consumers and more about […]

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spiced red rice and lentil salad

In some quarters it is regarded somewhat scornfully as a badge of vegetarianism, but the lentil is actually a pretty amazing vegetable which does not deserve to be treated with such disdain. It has one of the highest proportions of protein of any plant and yet contains just 1% fat. It also has a high proportion of dietary fibre, and is a good source of iron, copper, phosphorus, potassium and […]

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blueberry tart with lemon verbena ice cream

At the start of 2015 I made a decision to remove processed (“refined”) sugar from my diet. This was not as straight forward a proposition as you might think because there is a huge range of foods that include processed sugar. As a further consequence of my decision none of the recipes I have posted this year have included processed sugar. Where sweetness has been needed I have used just […]

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open ravioli of asparagus with pea purée

We live in a world where choosing to eat healthily is becoming more and more of a challenge. Everywhere, it seems, we are surrounded by cheap, processed and unhealthy foods, many of which are causing our bodies harm – it is diet that is the principle cause of conditions such as obesity, diabetes and cardiovascular disease. Treating type 2 diabetes already costs the UK’s NHS a massive £9 billion per […]

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chick pea curry with green pea pilau

Thousands of curry dishes are eaten every day in the UK, but few of them are cooked from scratch. Many are bought as ready meals or take-aways, although increasingly popular over recent years has been the ready made “cooking sauce”, representing a sort of “half way house”, where the cook prepares and cooks the other ingredients before stirring in the ready made sauce. By far and away the most popular […]

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pumpkin seed, cranberry and nut tartlets

For decades official nutritional guidelines have warned us that saturated fats cause heart disease. This guidance was based upon the findings of a single, biased research project carried out in the 1950s, but it has taken the best part of sixty years to overturn those findings. Earlier this year Cambridge University became the latest respected institution to publish research which concluded that saturated fats are not, and never have been, […]

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almond stuffed pears with chocolate sauce

My adopted home city, Worcester, has as its symbol a black pear. It appears on the city’s coat of arms, on its rugby and cricket club badges and features in numerous other associations with the city.         The Worcester Black Pear is in fact an ancient, local variety of pear, believed to be at least six hundred years old. No longer grown commercially, it can still be […]

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tomato, lentil and tamarind soup

Sometimes you eat something and it is so good that it fleetingly stops you in your tracks, suddenly, unexpectedly giving you a deep sense of wellbeing, the kind of food that you never want to stop eating. That’s what I envisage whenever I hear the expression that something has been “cooked with love”. For me, it signifies food from pure, wholesome ingredients that have been put together with the intention […]

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