sow grow glow
Sow, grow, glow: summer begins
Asparagus, broad beans and rhubarb are among a glut of new season’s produce that we’re showcasing in pies, one-pots and even a fruity tipple. Plus, Emma Crawforth of BBC Gardeners’ World offers advice on what to sow
recipes SAMUEL GOLDSMITH & HELENA BUSIAKIEWICZ photographs SEAN CALITZ
THE BENEFITS OF GROWING YOUR OWN
Discover the satisfaction of nurturing produce from seed to plant, then turning your homegrown harvest into something delicious. As well as lowering your shopping bills, garden-fresh fruit and veg is more nutrient-rich than shop-bought, and only picking what you need reduces waste. Plus, being outdoors or losing yourself in a kitchen project can improve your sense of well-being.
You can find out more at: bbcgoodfood.com/sow-grow-glow
“Leftover gooseberry juice makes a tangy addition to smoothies or porridge”
In season now GOOSEBERRIES
Gooseberry buckle cake
SERVES 8 PREP 15 mins plus at least 30 mins chilling and cooling COOK 1 hr 10 mins EASY V
200g unsalted butter, softened, plus extra for the tin
200g golden caster sugar
1 tsp vanilla extract
3 eggs
200g plain flour
2 tsp baking powder
50g ground almonds
100ml soured cream
For the crumble topping
60g plain flour
50g cold unsalted butter, cut into cubes
60g golden caster sugar
60g porridge oats
25g flaked almonds
For the gooseberry filling
500g fresh or frozen gooseberries (see tip below; a mixture of green and pink if available)
2 tbsp caster sugar
1 For the filling, combine the gooseberries and sugar in a bowl, lightly crushing the berries. Set aside to macerate.
2 To make the crumble topping, rub the flour and butter together in a small bowl until the mixture resembles breadcrumbs. Stir in the sugar, oats and almonds, and bring together into a loose dough using your hands. Chill for at least 30 mins, or up to a day.