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KG’s culinary wizard Anna Pettigrew off some tasty ways to deal with seasonal excesses of beans, plums and kale



Celebrate your green beans with this classic Greek dish. Served hot or cold it should help to make a dent in your bumper crop of beans! Delicious served with feta and some crusty bread. It also keeps very well in the fridge for up to a week, and freezes well too.


Preparation time: 20 minutes

Cooking time: 1 hour

■ 6 tbsp olive oil

■ 2 large onions, finely diced

■ 8 cloves garlic, minced

■ 2 tins chopped tomatoes or 6 fresh, very ripe tomatoes

■ 4 tbsp tomato paste

■ 4 tsp sugar

■ 4 medium potatoes, cut into small chunks

■ 1kg/2.2lb green beans, ends trimmed

■ 1 large handful flat leaf parsley, finely chopped

■ 1 small bunch dill, chopped

■ 2 tsp oregano

■ 400ml/13½fl oz water

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INCLUDING EXCLUSIVE VIDEOS The autumn harvest is under way, which begs the question – what am I going to do with all those surplus crops? Well read on and worry no more, for on page 61 KG regular Ben Vanheems brings you a comprehensive guide to drying fruit and veg – a great way to fill the store cupboard with nutritious goodies. Continuing the theme, top chef Anna Pettigrew has some super recipes and good advice as to how to store some of our most prolific treasures. Deputy editor Emma Rawlings looks at bounty of a different type as she encourages us all to ditch our green waste bins and to compost as much garden refuse as we can, turning it instead into a rich soil conditioner. Grapes have a reputation for being difficult to grow, but with a few top tips from fruit specialist David Patch you’ll soon see how easy they can be. Plus veg expert Rob Smith reveals that there is more to garlic than you may have realised as he urges you to add giant elephant and pungent wild varieties to your growing repertoire. Steve Ott, editor