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Digital Subscriptions > Kitchen Garden Magazine > 258 - March 2019 > IT’S GOING TO BE A MOUTHWATERING MARCH

IT’S GOING TO BE A MOUTHWATERING MARCH

Our resident chef Anna Cairns Pettigrew has some delicious dishes that make the most of those hardy late winter standbys – cabbage, cauliflower and perpetual spinach

CAULIFLOWER & BLUE CHEESE STUFFED MUSHROOMS

These tasty mushrooms take no time to prepare and make an excellent starter or light meal. Perfect with a glass of dry white wine.

SERVES 4

Preparation time: 20 minutes

Cooking time: 20 minutes

■ ½ head cauliflower, finely chopped

■ 4 garlic cloves, finely chopped

■ 2 tsp thyme

■ 4 portobello mushrooms

■ 2 tsp butter

■ A glug of olive oil

■ 50g/1¾oz Shropshire blue, or equivalent

■ 50g/1¾oz white breadcrumbs

■ 50g/1¾oz fresh parsley

■ Salt and pepper to taste

1. Preheat the oven to 200C/180C fan/gas 6.

2. Put the portobello mushrooms on a baking tray. Divide the butter between each mushroom. Season with salt and pepper. Bake for 10 minutes.

3. Heat the olive oil in a frying pan, add the cauliflower and thyme and sauté for four minutes, then add the garlic and fry until soft.

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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: On the Veg Patch Joyce Russell’s top March jobs include planting onion sets and potatoes, sowing and buying in pollinating plants and strawberries In the Greenhouse Yorkshire-based gardener Martin Fish pots citrus, harvests curly kale, pricks out tender crops and sows seeds in the border Rekha's Garden and Kitchen Diary (New Series) In her first KG article Rekha, former contestant on BBC’s The Big Allotment Challenge, takes us through her gardening month And much more!