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Bring a little zing into your kitchen this month with these tasty dishes from resident chef Anna Cairns Pettigrew, with radish, pea and gooseberry taking centre stage


A vibrant spring dish to entice your tastebuds! Tangy feta and peppery radishes are paired with little pasta shapes for a light and refreshing lunch.


Preparation time: 20 minutes Cooking time: 8 minutes

■ 200g/7oz feta

■ 280g/9oz Greek yogurt

■ 2tbsp extra-virgin olive oil

■ 60ml/ 2fl oz water

■ Sea salt and black pepper

■ 400g/1 3oz orecchiette or small pasta shells

■ 200g/7oz cherry tomatoes, halved

■ 1 small crisp cucumber, peeled and sliced

■ 6 radishes, chopped

■ A small handful basil

■ 1 tsp sumac

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Find the complete article and many more in this issue of Kitchen Garden Magazine - 260 - May 2019
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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine! In this issue: Growing Your Free Seeds - Kohl Rabi Your growing guide to great harvests Sweet & Savoury Veg expert Rob Smith has some top tips for growing sweetcorn Five Grow Live Launch of a brand new series following five gardeners around the country who are all growing the same crops And much more!