The Circus Gardener's Kitchen

seasonal vegetarian cooking with a side helping of food politics

Tag Archive for ‘transport’

almond stuffed pears with chocolate sauce

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 […]

Continue Reading →

smoked cheese and chive beignets

smoked-cheese-and-chive-beignets

Where would we be without herbs? Our world would certainly be far less sensuous and magical. Gone would be the rush of heady scent conjured up as you brush past a basil or lavender plant on a warm summer’s afternoon. And without the transformative culinary impact of these wonderful plants imagine how uninspiring and insipid our food would become. Herbs are one of the first plants to appear in the […]

Continue Reading →

rosemary and pine nut semifreddo

rosemary and pine nut semifreddo

As the weather continues to warm up, the new season’s array of herbs are sprouting up in my greenhouse and all over my allotment plot, the Circus Garden – mint, oregano, chives, parsley, French tarragon, horseradish, basil, coriander, lemon thyme, lemon verbena and fennel, alongside more unusual varieties like blackcurrant sage, lemon basil and basil mint, each offering a range of different culinary possibilities. But one herb has always been […]

Continue Reading →

rhubarb and lemongrass granita

rhubarb and lemongrass granita

The UK produces less than two-thirds of the food that we eat in a year. Another way of absorbing that fact is this: if all the food produced in the UK was stored in one single giant cupboard and on New Years Day we had all started eating only from that cupboard, the cupboard would be completely bare by August 14th. The situation is getting worse. Our percentage of food […]

Continue Reading →

wok-fried Brussels sprouts with sriracha

wok fried Brussels sprouts with sriracha

As I write this post it is now a year since the so-called horsemeat scandal erupted in the UK, after horse DNA was found in beefburgers and beef lasagne ready meals for sale in British supermarkets Leaving aside the issue of criminality, what the scandal really revealed was how difficult it is to trace the origin of imported produce in our food supply chain. It showed that the longer and […]

Continue Reading →

chard and Parmesan tart

chard and parmesan tart

Is it right – morally, never mind environmentally – that we fill our shopping trollies with asparagus from Peru or Mexico, green beans from Senegal or Kenya, mangetout from Zimbabwe and peas from Guatemala, when we know that these are countries that face problems of food shortages and poverty? Farms in these countries holding contracts with UK companies are high tech, commercialised operations that are required to produce food to […]

Continue Reading →

spicy cauliflower samosas

cauliflower samosas

One of the many problems of the 365 day, out-of-season provision of fruit and vegetables by our supermarkets is that it has led to many of us losing our understanding and appreciation of truly seasonal produce. The result is that we have lots of bland and inferior produce flown from halfway across the world to sate our apparent demand for courgettes in March or green beans in December instead of […]

Continue Reading →

salade niçoise végétarien

vegetarian salade nicoise

A family friend keeps a variety of free range poultry, and the catalyst for this recipe came when she recently gave us a dozen fresh quail eggs. Aside from the eggs, maple syrup, olives, capers and lemon, the other ingredients in this dish came from my allotment plot, the Circus Garden. In getting to my kitchen they travelled just one mile in my bicycle basket. Had I instead purchased these […]

Continue Reading →

summer fruits creme brulee

summer fruits creme brulee

Growing and cooking in harmony with the seasons, as I am trying to do, is based upon the fundamental recognition that no crop has a year-long life cycle. Of course, a wander up and down the fruit and vegetable aisles in our local supermarkets would suggest completely the opposite. There, fruit such as strawberries, raspberries and blueberries appear to be in magical, perpetual supply, despite the reality of their relatively […]

Continue Reading →