Designed to be as tasty as they are eye-catching, the Masham “Peculier™ Edible Planters” will change with the seasons.
Featuring everything from lavender and sunflowers to kale, herbs and other unusual edibles – perfect ingredients for changing recipes. These are the current season’s recipes from local chef Jon Atashroo of Where There’s Smoke.
As the project didn’t kick off until mid-summer we have been restricted by what was still in season to plant, but we hope you’ll like the simple recipes.
Click on the link below to jump to this season’s recipes.
Tabbouleh with Kale – Double Tasty Salad
Green Sauce (fresh and tasty sauce)
Lavender Sable Breton (posh biscuit)
More substantial recipes will also be arriving as next year’s vegetables reach harvest.
Tabbouleh with Kale - Double Tasty Salad
Tabbouleh with kale could be served with the green sauce and roasted meat below.
Ingredients
20 sprigs x curly parsley
10 sprigs mint
10 x Kale leaves (blanched and chopped)
Juice & zest of 1 lemon
1 large juicy vine tomato
200g bulgar wheat
Large dash of extra virgin olive oil
Salt to Taste
Method
Wash the kale leaves and cook for 30 seconds in boiling salted water. Cool under the tap. Hand chop with the parsley, mint.
Cook the bulgar wheat in boiling water till soft (about 10 mins), drain and allow to cool.
Chop the tomato and mix everything together in a big bowl and allow flavours to macerate for 1/2 hour. Season with plenty of salt and pepper.
Green Sauce (fresh and tasty sauce)
Green Sauce – best served with some grilled/roasted local lamb, Hoggett or Chicken.
Ingredients
1 banana shallot
1 x sprig rosemary (leaves picked)
3 x sprigs parsley (stalks and all)
2 x sprigs mint (leaves picked)
4 x chives
2 x anchovies (optional)
1/2 clove garlic
50ml olive oil
Large pinch of salt
Dash of water to loosen
Method
Pick the herbs and pop them all in a blender along with all the other ingredients. Blitz till a fine green paste. Add water to loosen to a saucy consistency. Add salt and lemon juice to taste.
Lavender Sable Breton (posh biscuit)
Lavender Sable Breton – delicious!
Ingredients
128g butter (room temperature)
128g caster sugar
64g egg yolk (room temperature)
180g flour
12g baking powder
Pinch Salt
7g picked, chopped Lavender
Method
Cream butter and sugar (ideally in a mixer). Add yolks one by one.
Add dry ingredients, beat smooth.
Roll flat, to about 1cm thickness. Tray up and chill. Cut discs. Bake at 180C for 18 mins. Leave to cool before eating.
Set Lavender Custard (creme brûlée)
Creme Brulee with a lavendar twist
Ingredients
200g milk
200g double cream
40g caster sugar
5 yolks
1 sprig of Lavender
Method
Bring the milk, double cream and lavender to boil. Leave to infuse till room temperature. Preheat oven to 110C. In a large bowl mix the yolks and caster sugar. Strain the milk mix and return to the boil. Pour over the yolks and mix thoroughly. Pour into ramekins and bake in the oven till just set – slightly wobbly but set (82C on a temperature probe)
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