April sowing list

You can still sow most of the vegetables I have mentioned in previous months (e.g. radishes, spinach, lettuce, courgettes, spring onions…) but here are some new ones that you have to wait until April for:

Runner-Beans – Firestorm, St George, Borlotti, Cobra, Wisley Magic, Desiree, Moonlight

French Beans – Monte Cristo, Cobra, Maxi, Dulcina, Speedy, Delinel

Squashes – Butternut squash (try Hawk), Honey Bear, Sunburst

Soya Beans – Elenor

Crystal Apple Cucumbers 

Cucamelons 

Sweetcorn – Swift (These could have been started indoors last month, I still have yet to sow mine…)

Cabbages

Parsnips – Gladiator

Asparagus 

Potatoes 

Jerusalem Artichokes 

Globe Artichokes 

Look at my other previous monthly posts for more ideas of what seeds to sow! 

 

March – sowing and growing

There are too many plants that can be started off indoors/outdoors in March to name! But here are a few to get you started…

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Carrots – Carrots – sown one trench outside under fleece

Spinach – Salad – Spinach – planted out ‘Turaco’ spinach sown last autumn in a cold frame with fleece and started off indoors ‘Barbados’ and ‘Emelia’, onto ‘Samish’ soon…

Lettuce- Salad – Lettuce – planted out lettuce sown last winter in the cold frame with the spinach and sown some seeds indoors

Radishes – Salad – Radish – sown outdoors under fleece between other crops

Celery – Celery – batch sown indoors

Celeriac – Celeriac – ”

Courgettes – Courgettes – sown indoors

Squashes – have yet to plant ‘Honey Bear’ and ‘Sunburst’

Quinoa – Quinoa – batch sown indoors

Chickpeas – Sown indoors, first time trying them this year!

Broad beans – Broad Beans – ready to plant out under fleece

Peas – started off indoors but can be sown directly now – post hopefully coming soon…

Okra – Okra – couple damped off so planted some more indoors

Rocket – Salad – Rocket – sown indoors, not doing so well…

Watercress – sown indoors

Herbs – sown the parsley and coriander so far

Fenugreek – damped off, need to sow some more indoors

Cucumbers – Cucumbers – sown indoors, doing best at moment, please stay that way!

Tomatoes – germinated very well indoors

Potatoes – time to think about planting them outdoors under a lot of earth and some cover

Turnips – just sown some

Purple Sprouting Broccoli – just sown some (as well as some more Calabrese Broccoli) indoors AND just harvested first batch of last year’s crop the other night to have with some of the last dug up potatoes from last season with baked beans, cheese and frozen homegrown runner beans – yum!

Leeks – Leeks – indoors

Spring Onions – indoors

Beetroot – indoors, on my list

Cabbages – Cabbages – ‘Red Rodeo’, ‘Advantage’, ‘Caserta’ – sown indoors

Brussels Sprouts and Brukale – Brussels Sprouts – quickly sow before it gets too late

Kale – The last of the Kale

Sweet Corn – on my list but I know from experience that I can still get away with sowing it in May, indoors

Rhubarb – Rhubarb – time to feed and start forcing

Fruit Trees/Bushes – time to feed!

There are bound to be plenty more veggies to sow/plant out as we plough on through the first month of spring. Temperatures are finally warming up but hang onto some fleece – the fruit trees might be lured into a false spring, deadly for blossom and fruit production… Make sure anything you sow outside/ plant out is wrapped up under cover, nice and snuggly. It will be a shock to the system if they are exposed to Britain’s ‘spring time’ too early!

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FLOWERS TO SOW INDOORS:

French Marigolds

Cosmos

Viola

Lavender

Geraniums

Calendulas

Lupins

Sweet Peas – they are ready to plant out under cover

There are BILLIONS more… 

 

February Sowings

List of edibles you could start sowing indoors in February:

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Cucumbers: Passandra, Marketmore, Crystal Lemon.  For more information on planting cucumbers, visit my cucumber page: Cucumbers

Calabrese Broccoli – Ironman F1 – Calabrese Broccoli

Cauliflower – All Year Round

Spinach – Emilia and Barbados Salad – Spinach

Peppers – Californian Wonder

Aubergine – Black Beauty Aubergine

Rocket – Salad – Rocket

Onions – bulbs (outdoors under cover) and seeds

Shallots – seeds

Brussels Sprouts and Brukale – Maximus and Petite Posy Brussels Sprouts

Lettuce Salad – Lettuce

Tomatoes – Shirley, Gardner’s Delight, Sungold, Losetto…

Radishes – Salad – Radish

First early potatoes (outdoors under cover)- e.g. Swift, Red Duke of York, Epicure, Rocket The MIGHTY Potato

Garlic (outdoors) Garlic

Herbs indoors

Beetroot – Bolthardy

Spring Onions

Cabbages – Caserta

Oriental greens – e.g. komatsuna, pak choi, mizuna, mitzuna)

Okra

Cape Gooseberries

Rhubarb (forcing time) Rhubarb

Broadbeans – Masterpiece Green Long Pod, Aquadulce Broad Beans

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I’m bound to have missed lots – anyone got any ideas to share??

 

Aubergine

January is the month to keenly get ahead and start sowing your aubergine seeds indoors!

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Aubergine (Eggplant, American and Australian or brinjal, Asian and African), Solanum melongena, is a member of the nightshade family, grown for its edible fruit. A Solanum, it is related to the tomato, pepper and potato. Like its cousin, the Tomato, the Aubergine’s popularity was stifled in Europe and North America until relatively recent years due to its association to nightshade. Where as the Tomato was believed to be poisonous, the Aubergine was believed by superstitious Europeans to induce insanity and was unaffectionately known as the “Mad Apple” until only a few centuries ago.

It is a delicate, tropical plant that is only half-hardy – meaning it stays put indoors in rainy England. The stem is often spiny, the flower whitens to a pretty light purple. Botanically classified as a berry, the fruit contains numerous small, soft seeds that, though edible, taste bitter because they contain nicotinoid alkaloids like the related tobacco.

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Aubergines have been cultivated in southern and eastern Asia since prehistory. The Aubergine’s scientific name “Melongena” is an ancient name for Aubergine in Sanskrit. About 500 B.C. Aubergine spread into neighbouring China and became a culinary favourite to generations of Chinese emperors. The Chinese saw the Aubergine differently than the Indians did and soon developed their own unique varieties. In particular, they preferred smaller fruited Aubergine, as well as differing shapes and colours. The first known written record of the plant is found in Qimin Yaoshu, an ancient Chinese agricultural treatise completed in 544.

From India and Pakistan, the Aubergine soon spread West into the Middle East and the far west as Egypt and northward into Turkey. The Turks alone are believed to have over 1000 native recipes calling for the use of Aubergine in many different ways. The Moors introduced the Aubergine to Spain were it received its Catalonian name “Alberginia”. The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by Arabs in the early Middle Ages. The vegetable soon spread throughout Europe. The 16th century Spaniards had great respect for the Aubergine and believed its fruit to be a powerful aphrodisiac, an “Apple of Love”. The Italians too, held the Aubergine in very regard and called them “Melanzana”. The English were responsible for coining the name “Eggplant” in regards to a variety with egg shaped, white fruit that they became familiar with, yet strangely, they refer to them today by the French name of Aubergine, which is a corruption of the Catalonian name “Alberginia”. A book on agriculture published in 12th century Arabic Spain described how to grow aubergines. There are records from later medieval Catalan and Spanish. The aubergine is unrecorded in England until the 16th century.

Because of the plant’s relationship with other nightshades, the fruit was at one time believed to be extremely poisonous. The flowers and leaves can be poisonous if consumed in large quantities. It has a special place in folklore. In 13th century Italian traditional folklore, the Aubergine can cause insanity. In 19th century Egypt it was said that insanity was “more common and more violent” when the Aubergine is in season during the summer months.

In 2013, global production of Aubergines was 49.4 million tonnes. More than 1,600,000 hectares (4,000,000 acres) are devoted to the cultivation of Aubergines in the world. 57% of output comes from China alone, followed by India, Iran, Egypt and Turkey as the following top producers.

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Aubergines require a little attention when grown at home. They like sun and are easily knocked off their steady course to maturity so they should be grown under cover.

I start mine off under cover in January otherwise they never seem to grow/develop fruit during the year. February-March is kind of the final deadline.  I start them off in compost in old tall yoghurt containers with holes punctured in the bottom to release water. I place them in a seed tray in the warmest room in our house (my dad’s bedroom is my propagator) and when they have germinated, I put them on the windowsill to get lots lot light during the day before putting them on the floor by the radiator again at night to keep them warm. Once they are big enough and the weather has improved, I pot them on in very large pots of compost in our greenhouse. As the plant grows, it must be supported by sturdy canes. Fortnightly comfrey or seaweed feeds will help to encourage the flowers to fruit. Mr Fothergills recommends spraying the flowers to encourage fruit to set. Be careful- those pretty purple petals are easily damaged.

I have tried growing ‘Black Beauty’, a popular breed. I was given some long, thin, purple-marbled styled ones (that I don’t know the name of) by a friend to grow last year. They unfortunately were not very delicious – they just would not ripen or swell properly. Other recommendations by research suggests: Moneymaker, Rosa Bianca and Slim Jim (especially if you live in the chillier North).

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You will hopefully be able to harvest from August-October. Don’t wait for the aubergines to reach supermarket size, just like courgettes or cucumbers. Snip them off whenever they reach 8cm in length and up to 18cm or so. Mark Diacono, Otters Farm, suggests salting aubergine slices for half an hour, rinsing them, patting them dry, before using as this can get rid of bitterness.

It will mostly be the weather/growing conditions that injure your crop. Otherwise known pests are aphids and red spider mites. Companion planting with basil is one human approach or parasitic controls.

Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1, B6 and potassium. It is high in minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour. A potent antioxidant and free radical scavenger, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell and helping it to function. The lipid layer is crucial for letting nutrients in, wastes out and receiving instructions from messenger molecules that tell the cell what to do. Research indicates that phenolic-enriched extracts of Aubergines may help in controlling glucose absorption, beneficial for managing type 2 diabetes and reducing associated high blood pressure (hypertension). Aubergines may also help to lower LDL cholesterol levels, likely to due to nasunin and other phytochemical in the fruit.

Aubergines come in a wide array of shapes, sizes and colours. The varieties range from dark purple to pale mauve and from yellow to white. The longer purple variety is the most commonly eaten. Aubergines have a very neutral taste, which allows them to be combined with many other ingredients. They are especially good when prepared with garlic (think Baba Ganoush dip) and herbs such as marjoram and basil.

A fresh aubergine is firm and has a smooth, very glossy, dark purple skin and white, spongy flesh. A ripe aubergine has a matte gloss and yields slightly under finger pressure. Its weight must be in proportion to its size: excessively light aubergines can be limp and dehydrated.

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Aubergine is used in plenty of cuisines worldwide. They are curried in India; they are also roasted, skinned, mashed, mixed with onions, tomatoes and spices and then slow cooked gives the South Asian dish gojju. Another version of the dish, begun-pora (charred or burnt), is very popular in Bangladesh where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun bhorta. In a dish called bharli vangi, brinjal is stuffed with ground coconut, peanuts and masala and then cooked in oil. Aubergines are also deep fried as in the Italian parmigiana di melanzane, the Turkish karniyarik of the Turkish and Greek moussaka (yum).  It can be sliced and deep fried, then served with plain yoghurt (optionally topped with a tomato and garlic sauce), such as in the Turkish patlıcan kızartması (meaning fried aubergines), or without yoghurt, as in patlıcan şakşuka. Perhaps the best-known Turkish aubergine dishes are imam bayildi (vegetarian) and karniyarik (with minced meat). There are PLENTY of recipes from different cuisines worldwide to choose from, take a look on they internet to be inspired! One of my favourites of all time is the dip baba ganoush: roasted aubergine, blended in a food processor along with tahini paste, lemon juice, diced raw garlic, salt and pepper and served with raw parsley sprinkled on top, a mixture of your favourite salad leaves and Manneesh (sesame and thyme coated flatbread) for dipping – delicious with homegrown boiled potatoes or rice too. It is like another version of humous (which we all know I’m a fan of…).

Aubergines are also stewed in the classic French Ratatouille and here I offer my recipe that I used to cook the (few) Aubergine I managed to grow/harvest 2016 season. If you are lucky, you will be able to make the entire dish using homegrown produce!

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Ratatouille 

(Serves 2)

  • Olive oil, for frying in
  • 1/2 – 1 onion, sliced
  • 1 aubergine, sliced into small chunks
  • 1 courgette, sliced into discs
  • 1 red pepper, sliced into small chunks
  • 1-2 garlic cloves, diced
  • 200-400g fresh tomatoes, sliced in half
  • Salt and pepper, for seasoning
  1. Heat the oil in a large pan. Fry the sliced onion and aubergine, turning it down to simmer.
  2. Add the sliced courgette and pepper. Add the diced garlic and the tomatoes, stirring to combine.
  3. Leave to simmer for at least 15 minutes – 30 minutes, the longer the better, stirring now and then.
  4. Once the vegetables are tender and the tomatoes have broken down, releasing their juices to become a sauce, add salt and pepper for seasoning and remove from the heat and serve hot in dishes.

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What to do with left over pumpkin?

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For anyone who is debating throwing out their pumpkin after Halloween – stop!

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Start by cutting it up into chunks.

Any seeds you have saved from the inside, pat them dry and follow this recipe:

Pumpkin Seed Crisps – smell and taste like popcorn

– Seeds from a pumpkin – Salt and pepper – Olive oil

  1. Preheat the oven to 180C.
  2. Scrape out the seeds from the inside of a pumpkin and pat dry with kitchen roll. Place them on a pan and sprinkle salt and pepper generously over the top along with a little olive oil.
  3. Bake in the oven for 15 minutes or until golden brown.

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For the pumpkin flesh, put the chunks on large roasting trays and drizzle with olive oil. Pop them in the oven at 180C and roast for about 40 minutes or until they are cooked.

Eat them like this alongside other veggies or dishes or use these roasted slices for another recipe…

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Pumpkin Curry

(Serves 4)

– 1 onion, finely sliced – 1 tsp ghee or oil for frying – 1 tbsp mustard seeds – 1tbsp nigella seeds – 1 tbsp fenegreek seeds – 1 handful curry leaves – 1 tsp cumin – 1 tsp ground coriander – 1 1/2 tsp ground turmeric – 1 1/4  tsp ground garam masala – 500g roasted pumpkin – 1 large garlic clove, diced  Rice, chapatti, popadom, naan or a mixture, to serve – Freshly cut coriander and parsley, to serve

  1. Oil a large frying pan. Peel and slice the onion into thin strips and place in the pan. Heat high for a few minutes before turning down to simmer, stirring the onion. Let the onion simmer to a golden brown before adding the mustard seeds, nigella seeds, fenegreek seeds and curry leaves, stirring in the ingredients to combine. Allow the contents of the pan to simmer for a few minutes to absorb the flavours.
  2. Add the other spices: cumin, ground coriander, turmeric and garam masala, quickly followed by the pumpkin.
  3. Add the diced garlic clove, stir in.
  4. Serve hot on its own, with rice, an Indian bread, chutneys and freshly picked herbs from your garden, like parsley or coriander, torn and sprinkled over the top.

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Pumpkin Dahl 

(Serves 4)

– 1 onion, finely sliced – 1 tsp ghee or oil for frying – 1 tbsp mustard seeds – 1tbsp nigella seeds – 1 tbsp fenegreek seeds – 1 handful curry leaves – 1 tsp cumin – 1 tsp ground coriander – 1 1/2 tsp ground turmeric – 1 1/4  tsp ground garam masala – 300-400g roasted and food-processed/ raw, grated pumpkin – 1 large garlic clove, diced – 250g red split lentils -Boiling water from the kettle – Rice, chapatti, popadom, naan or a mixture, to serve – Freshly cut coriander and parsley, to serve

  1. Oil a large frying pan. Peel and slice the onion into thin strips and place in the pan. Heat high for a few minutes before turning down to simmer, stirring the onion. Let the onion simmer to a golden brown before adding the mustard seeds, nigella seeds, fenegreek seeds and curry leaves, stirring in the ingredients to combine. Allow the contents of the pan to simmer for a few minutes to absorb the flavours.
  2. Add the other spices: cumin, ground coriander, turmeric and garam masala, quickly followed by the finely grated pumpkin. Place a pan lid over the top of the frying pan and leave until the pumpkin is slightly cooked. Lift the lid occasionally to stir to encourage the ‘sweating’ of the vegetables.
  3. Add the diced garlic clove, stir in.
  4. Meanwhile, boil a kettle of water. Put the red lentils into a glass or other microwave dish, large enough to hold all of the contents of the Dahl. Scrape the contents of the frying pan into the dish along with the lentils, followed by the boiling water, enough so that it is covering the ingredients. Stir to combine.
  5. Place a lid over the top of the Dahl and microwave for 15 minutes before checking and stirring. If the lentils have absorbed all of the liquid, it is ready. It will probably need around half an hour before this happens. If the lentils look too dry, add a dash of more boiling water.
  6. Serve hot on its own, with rice, an Indian bread, chutneys and freshly picked herbs from your garden, like parsley or coriander, torn and sprinkled over the top.

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Pumpkin Cake with Citrus Cream Cheese Sauce

Originally a River Cottage Veg Patch Cupcake recipe from a free booklet that came in my grandma’s paper. This is the first year I altered it slightly by making it into a Victoria sandwich styled all in one cake rather than individual cupcakes – it was little quicker and 12 pumpkin cupcakes can be hard to shift sometimes. The great thing about this recipe is that you really don’t know that there is pumpkin in it. I didn’t tell my family what the magic ingredient was the first time I made the cupcakes and they could not tell. Even my brother eats it and he is not the most ardent vegetable lover, let along pumpkin lover. Best cake to use a pumpkin in and the cream cheese icing is the perfect compliment. Who knew that citrus and pumpkin were such a lovely match? I also increase the amount of pumpkin…

A little note about the cream cheese sauce/icing: you might want to halve it as I always have too much but I just offer it as an addition as most people like to put extra with their slice. Also, mine never seems to set into icing hence why I have called it ‘sauce’. Looks prettily/spooky when it runs down the sides anyway…

Edit: After reading into it, I now know that the icing insists on using full-fat cream cheese otherwise it doesn’t set. I did use full-fat but very cheap stuff. So if you make this icing, go for full-fat, EXPENSIVE real cream cheese!

(Serves 10)

– 200g self-raising flour -1 tsp baking powder  – 3 medium sized eggs – 175g caster sugar – 300g roasted pumpkin – Finely grated zest of 1 lemon

For the cream cheese filling and topping: – 100g full-fat cream cheese – 25g butter, softened – 170g icing sugar – Finely grated zest of 1 orange

  1. Preheat the oven to 180C. Line two 20cm sandwich tins with baking parchment.
  2. In a food processor, whizz the roasted pumpkin so it is finely grated.
  3. Beat the eggs and sugar together in a large bowl using an electric whisk until the mixture is thick, creamy and pale.
  4. Fold in the flour and baking powder. Scrape the pumpkin out from the food processor and fold in, followed by the lemon zest.
  5. Spoon the mixture into the cake tins evenly and smooth down the surfaces. Bake in the oven for 30 minutes or until lightly golden and springy to the touch. Insert a cake skewer into the centers to check that they are done. If it leaves clean, they are ready. Leave the cakes to cool in their tins for at least ten minutes before turning them out onto wire racks to cool completely. This is very important as the icing will run if spread on the cakes when they are too hot.
  6. To make the icing: beat the cream cheese and butter in a large bowl using an electric whisk until the mixture is smooth.
  7. Add the icing sugar and zest. Beat until it is very light and creamy. The mixture should be slightly thickened. If it is not, add a little more icing sugar and mix in well. Cover the bowl with a plate or cling-film and refrigerate for at least 1 hour before use. This is also important as it needs to be thickened or it will continue to run off the cake.
  8. Once the cake is completely cool and the icing has been left to chill, turn one cake upside down on a serving plate and spread half of the cream cheese icing over the base. Place the other half of the cake upright on top of the iced sponge. Ice the top of the other half, spreading and smoothing it over the surface carefully.
  9. Serve cut into slices. It should keep for about 3-4 days in an air-tight container.

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Happy Halloween! Recipe Flashbacks

Time has come when Trick or Treat doesn’t really happen in the household – although I assure you the dressing up of the Beagle dog still happens, she loves to be a pumpkin or Tinkerbell – so if you are likewise not hitting the neighbours to beg sweets of them, why not make something spooky at home to eat in front of ‘Ghostbusters’, ‘Addams Family’, ‘Wallace and Gromit Curse of the Were Rabbit’… ?

Here are some old recipes I have posted that can become quite ghoulish…

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Recipe: Jam Roly-Poly

Also historically known as ‘Dead-man’s Arm’, this is an easy, warm, scrummy pudding that can be made to sound rather violent… Don’t worry, it tastes good so you will soon forget to be squeamish.

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Recipe: Fried courgette-tomato sauce with spaghetti

Make a tomato sauce and spread it out over spaghetti and, voila!, splattered brains (inspiration form Swedish Farm Daughter’s blog, check out her list of Halloween party recipe ideas: https://wordpress.com/post/thekitchengardenblog.wordpress.com/2100).

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Garlic

Alternatively, make my Eggy-Garlic Spaghetti which really does look like brains, or some monster’s insides, a little Dr Who-ish.

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Recipe: Apple and Blackberry Crumble

Add blackberries to your apple crumble for a bloody coloured pudding.

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Cherries

Make my cherry yoghurt cake and say that the cherries are eyeballs…

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Courgettes

My favourite Halloween supper after Trick or Treating one year was my mum’s pumpkin dahl – replace the courgettes and carrots in the food processor with pieces of roasted pumpkin, blend and continue to follow the recipe as instructed here. It makes a lovely sweet tasting, warming dahl. Serve with rice.

 

Alternatively… 

In the old days it was customary for us to make an island of mashed potato in the middle of the plate, stick some sausages into the middle, pour instant gravy around the edges to make a moat and squirt lots of ketchup on top, creating a bloody, ghoulish island. I’m not sure why, it was just a habit.

Another idea: long story but my grandma who used to love to buy us sweet treats used to buy quite a lot of chocolate raisins. We ended up with a TOWER in our cupboard that we couldn’t quite face. We used to tie them up in tissue paper and give them to little kids and relatives for Christmas as reindeer poo, at Easter as Easter Bunny poo and at Halloween as ghost poo. So if you are ever stuck for Halloween party or Trick or Treat ideas, ghost poo always goes down a treat. Mini-marshmallows work just as well as chocolate raisins.

 

I will be posting (hopefully) very soon recipe ideas for what to do with leftover pumpkin/squash from your Halloween carvings. Until then, Happy Halloween everyone, enjoy it! 

 

 

Recipe: Fried courgette-tomato sauce with spaghetti

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This is a fancy version of my easy-peasy pasta and tinned tomatoes (Salad – Rocket), a sort of Mediterranean pasta dish. I have made it with courgettes and red pepper before but as I have so many courgettes at the moment and not a single red pepper grown yet, we had this dish the other night minus the pepper and it was just as delicious and exotic. Lovely and flavoursome. It used up lots of courgette. Serve it with lots of runner beans if you have a glut of those too!

Fried courgette-tomato sauce with spaghetti 

(Serves 6)

– 400g spaghetti – Olive oil – 1 onion, sliced – 2 garlic cloves, diced – 3 medium sized courgettes, sliced into circles – 1/2 red pepper, sliced into small pieces (optional) – 200g kale, swiss chard or spinach, washed with stalks removed and leaves shredded (optional) – 900g tinned tomatoes – Salt and pepper (optional) – Grated cheddar cheese, to serve – Peas or runner beans, to serve

  1. Bring a large pan of water to the boil. Put the spaghetti into the water and turn it down to simmer for ten minutes or until the pasta is soft and cooked. Drain and pour a small amount of olive oil over the top, stirring it in. Set aside.
  2. In a frying pan, fry the onion in olive oil over a high flame before turning it down as it starts to brown to simmer. Add the cut up courgettes and red pepper to the frying pan and leave until starting to char.
  3. Once the vegetables are slightly brown, add the tinned tomatoes and diced garlic, stirring them in. Add the kale/ swiss chard/ spinach and turn the heat up to high, stirring. Allow the greens to cook for a couple of minutes before turning down to simmer for about 5-10 minutes, adding the salt and pepper beforehand.
  4. Meanwhile, grate up a generous amount of cheddar cheese to serve and put another pan of water onto boil. Once the water has reached boiling point, cook peas or sliced runner beans to serve alongside.
  5. Serve the sauce over the top of the spaghetti with cheddar cheese and green vegetables on top.

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