Prep time: 10 min
Total time: 10 min

April 27, 2017

Potting Out – Sow and Grow UK – Final Update

I’m working with innocent as a Sow & Grow UK Ambassador from February to April 2017. Follow the tag #sowandgrowUK for updates #sp

Over the past few months, we’ve been taking part in the innocent and Grow-It-Yourself (GIY) Sow and Grow project at home, in tandem with lots of children doing the same in ¼ of UK primary schools up and down the country. Even the smallest (or simplest) food growing experiences can change the way children think about healthy food. By learning how to grow food themselves (as we have been doing from seed) children are “much more likely to eat fruit and veg, and to continue eating healthily for the rest of their lives.”

Even though as a family, we eat plenty of fruit and veg and the children enjoy coming shopping for food whether at the supermarket or local market, we were hugely keen to gain a better understanding of how to grow from seed, because we hoped that it would encourage us to perhaps find a space in the garden to continue growing our own at home. Often, knowing where to start is the hard part and this project has definitely helped us all to ‘grow’ in confidence.

As part of this project, we planted cress, baby carrots and green beans in small ‘sow and grow’ cups and day by day we watered them and watched them grow.

You can read all about how we started and about the progress we made here:

Growing from seed has allowed the children to track growth and progress right from beginning of the food cycle and this has definitely encouraged them to make the connection between growing food and eating it. There have definitely been high levels of anticipation and lots of questions asked – such as “how do beans grow?” to “when they will start appearing?” to “how many carrots will we have?” and much more.

Cress

Growing cress from seed really captured the children’s attention early on in this project. The cress was very simple to grow and the results were almost instantaneous as the seeds germinated within a day or two. At home, the children now love going up to their cress pots to pick cress to sprinkle over their salads and sandwiches.

As cress grows so quickly, it’s easy to keep on top of having a nice freshly supply by planning a few seeds in a pot each week rather than growing too much all at the same time.

Green Beans

We’re now four months on from when we planted the beans and as we tipped into April, our bean plants (which we supported with a training cone and bamboo sticks along the way) tipped the 6ft mark. We learnt that this variety of bean is called a pole bean or a climbing vine bean and that you can also plant bush beans, which grow closer to the ground.

The most frequently asked question has definitely been from our toddler, who is nearly three who keeps on asking, “Any giants yet?” as he’s convinced the bean plants will soon grow as high as the sky! This week, we’ve noticed a very small, red bud, and some white buds, which we think will be our first flowers, from which the bean pods will grow. We’ve learnt that we have passed the growing stages, and that we’re now at the reproduction and pollination stage.

Since there could still be a little bit of frost, we’ve allowed our green beans to go outside for some fresh air (this is a process called hardening off) which gets them used to being outside. However, in the main, we’ve kept them indoors and bean plants can be very sensitive to frost.

We noticed that some of the leaves at the bottom of the plant started to turn a bit yellow, which may have indicated that the beans needed some more nutrients. So, we added some fresh compost to the big pot that they are now in and we’ve also started to spray the leaves directly with some water. They seem much brighter again now! We’re looking forward to harvesting our beans in a few weeks’ time. Look how tall they have grown!!!

Baby Carrots

The advice in our bright and colourful innocent Sow and Grow resource pack was to ‘thin out’ the baby carrots to make sure that they had enough room to grow in the cups. We did this, but still seemed to have plenty of seedlings left. Along with the beans, the baby carrots have had some time outside on warmer days, to allow them to get used to the conditions outside. Last week, we noticed that the carrots were getting thirstier (as the soil was quite dry again quite quickly) so we decided it would be the right time to start planting the baby carrots out.

So, this week, we popped to the garden centre and came back with a raised planter and an extra bag of compost. The children spotted some tomatoes and baby leeks and asked whether we could plant those next to the baby carrots. I also took the opportunity to buy some baby beetroot seedlings and I’ve added to my herb collection with some marjoram and dill.

Planting out the baby carrots was quite easy. We picked a sunny spot, filled the raised bed with fresh soil and made some holes around ¼ inch deep. Then we simply tipped the Sow and Grow cups upside down, into our hands, and then carefully put the carrot roots into the soil, patting it down around the edges.

We’ve read that: “When plants are transplanted growth will usually be set back by 1 – 2 weeks as the roots establish themselves after which they will quickly catch up.” At the garden centre, we were also advised to grow some marigolds alongside the carrots as ‘companion planters’ because marigolds help to keep ants away – so we’ve tried this and hope some pretty flowers will grow too!

Edward age 10, says:

“It’s been really fun watching our pots of seeds grow. I think the carrots tops are starting to smell carroty! At the garden centre, I also found some leeks which we planted at home because we love leek and potato soup and it would be fun to pop out to the garden for our very own leeks!”

Elena age 7, says:

“The cress was the quickest to grow and we enjoying seeing the little seedlings grow. The baby carrots have been quite slow, but I can see that the carrots tops are growing stronger each day and it has been my job to keep them watered. The green beans, which are ginormous, have been the most exciting to watch and they are now even taller than me!”

Matthew planted a sunflower seed at nursery before the Easter holidays and was able to bring this home. As well as helping to water the beans and carrots, he’s enjoyed watching his sunflower get a bit bigger each day. It is now in a pot next to the baby carrots. We told Matthew that he was very good at growing and that he must have green-fingers. Now he keeps looking at his hands to see whether his fingers have turned green!

We’ve had such an adventure with this project (it has been lovely to get out into the spring sunshine) and we are now super inspired to carry on with our sowing and growing. We hope you’ve enjoyed following our updates on the #SowandGrowUK hashtag and that you’ll keep up with our adventures to see what happens at harvest time!

Is your school signed up? If so then upload your photos at https://innocentsowandgrow.com/ to be in with the chance to win monthly prizes from innocent and see your classroom crowned as Sow & Grow champions! Following the repackage of innocent kids drinks, consumers can also win seed packs by following the instructions on pack. Available nationwide now in most major supermarkets. Good luck!

#ad I have been compensated for writing this post. All opinions are my own.

June 15, 2015

A Polish-Inspired Beetroot Salad with Apples, Radish and Dill

A Polish-inspired beetroot summer salad with apples, radish and dill

I was interested to read this week about the four distinct waves of Polish migration to the UK. I tend to only think of my parents’ generation, resettling to the UK after the Second World War and of course, of the most recent wave. In fact, there have been Poles in Britain since around 1830, following the November Uprising of 1830-1831, with a second wave happening between 1880 and 1920.

Both my mother and father’s family settled in England during the third wave, shortly after the war. My father left Poland at the tender age of sixteen, having first undertaken a forced and perilous journey of approximately 1700 miles from Poland to northern Russia. Aged eighteen, my father and his twin joined the Polish Army in Exile formed by General Anders. They formed in Buzuluk, and travelled via Tashkent, Bukhara and Moynaq. They were then part of a brigade that went to Suez and Durban in South Africa, before arriving in Scotland. Once in Scotland, they trained with a Polish tank brigade, later taking part in the Battle of Falaise, going on to liberate the towns of Ypres, Ghent and Passchendaele, amongst many others. After the war, they were kept on as peacekeeping troops.

Family history book, my father in the Polish army, Polish folk art.

It wasn’t until many years after the war my father formed a business with his brothers, who had all fortunately survived the war, and they employed my grandmother, my mother and her brother, who had also resettled in England from Poland during the war. My dad later married my mother and they had five children, of which I am the youngest. The family business employed many fellow Poles and their families creating new industry in Manchester for a period spanning three decades. Their contribution to society, like that of many migrant Poles, was not insignificant.

By the time I was born, my grandmother had her own house and a small garden here in England. I remember her garden being full of all the things that she used to grow in Poland. In fact, most Poles had a little allotment patch either at the front or at the back of their house. I remember playing in her garden and seeing plenty of beetroot, runner beans, cabbages, carrots, potatoes, radishes and lots and lots of dill. Babcia kept chickens, too, so there were always plenty of eggs. She never quite came out of war mentality, so there were lots of jars of pickles and preserves. Cooking Polish food would make her feel closer to home; it was the only cuisine she knew. Taught by my grandmother, my mother also cooked Polish food for our family and so I knew little else. As a baby my mama tells me I was weaned on beetroot soup and that I loved it.

Migration means many things to many different people. I personally am always fascinated by stories of resettlement and relocation. They are rarely clear-cut and often there is also an element of history involved, too. I know that my parents were always incredibly grateful for the Polish community church hall, where we would often spend time marking significant occasions in Polish history, or folk dancing or fundraising with the Polish Scouts. It still exists to this day, now welcoming new Poles, arriving with predicaments of their own.

These days, of course, communities are often formed online, too. With strong links to the migrant communities around the world, Lebara, a UK-based telecoms group, are bringing together a collection of stories and articles, examining migration and offering a place for people to share collective memories; a community platform, of sorts, aimed at bringing together rather than dividing. It’s an initiative that I’m keen to support, particularly in light of my own family history and my keenness to promote positivity and inclusivity towards those who find themselves far away from home.

As well as thinking about my story and that of my parents’ migration all those years ago, I’m sharing today a recipe inspired by my grandmother’s garden, which by this time of year would be brimming with summer salad ingredients, ready to provide a colourful addition to our family table. The recipe should shortly be featured on the Lebara Community Site, too.

There are plenty of other interesting articles and recipes being added to the Lebara Community Hub all the time – pop over and have a read here.

I’m also linking this recipe up to Simple and in Season June, Extra Veg June 2015, hosted by Helen at Fuss Free Flavours and Meat Free Mondays hosted by Jac at Tinned Tomatoes.

For more Polish recipes, see www.renbehan.com/mypolishkitchen

4 votes

Prep 10 mins

Total 10 mins

Author Ren Behan

With many thanks to Lebara UK for commissioning this recipe and for creating the migrant community hub.

November 25, 2014

10 Ways to Spice Up Your Christmas by Just Ingredients

Today I’m sharing a lovely infographic that caught my attention this week, by the lovely folks at Just Ingredients, who have focused on ten ‘festive ingredients’ and how to use them. I’m very tempted by their recipe idea for sticky plum and star anise ham, which I’d pair with a plum and star anise vodka cocktail…and I love the idea of making my own basil salt, or honeyed thyme carrots. I hope you like it as much as I do and that it inspires you to get creative with some herbs and spices in your Christmas kitchen this year.

If you haven’t heard of Just Ingredients before, I’d encourage you to take a look at their site. It’s a treasure trove of superfoods, nuts, herbs and spices. They also have organic ingredients, fairtrade options, tinctures, botanical herbs, wholefoods and oils. Their ‘Secret Ingredients’ blog is very lovely, too – I love the idea of these Crêpes with spiced pear, pecan and cranberry compote, which would make an amazing Thanksgiving dessert if you are celebrating this week.

With many thanks to Just Ingredients for creating this handy infographic and for inviting me to share it with my readers.

This post is sponsored by Just Ingredients.

September 17, 2014

Easy Stove Top Chicken Casserole

As we ease ourselves into autumn, there is plenty to encourage us into the kitchen. Perhaps we might be inspired to preserve some of those late summer gluts, or try a recipe from an ‘up and coming’ cuisine, or to simply dig out those slow-cookers and cast-iron pans to get a nice, warming stew or casserole on the go. There are lots of recipes that have caught my attention already in the various food magazines that I subscribe to popping through the door, in particular, the classic, stove top chicken casserole I’ve shared below. I’ve also noticed a number of new cookery related supplements and magazines recently, which is a good thing, as it means larger brands and retailers are continuing to see an upwards trend in home cooking. Pinterest is another wonderful place to gather some autumnal cooking ideas together, too. This week I’ve bookmarked a lasagne soup to try as it pretty much ticks every box on my comfort food hit-list.

One of the latest, free, foodie publications that you might spot is ‘Cook Edition’ at John Lewis. I had a good flick through – very much admiring the food photography within it. I was very tempted by Trine Hahnemann’s sticky, sweet and perfectly spiced cinnamon rolls (featured on page 2 of the Autumn supplement) but in the end, I decided on a family favourite instead; a classic chicken casserole (featured on page 10, alongside some one-pot tips). If you have an ipad, you can also find Cook Edition for free via iTunes.

Aside from my slow cooker making a reappearance, autumn cooking is also brilliantly suited to more robust pans and stew-pots. I was recently sent a 24cm lidded casserole pan in a new shade of cotton, which although takes up a bit of kitchen cupboard space, means that you can comfortably cook a casserole, or a stew for a family of four with minimum fuss. I’ve also used the pan this week to make a generous risotto. It’s also ideal for soup and can also go into the oven (with its lid) when making a roast chicken, for example, or an oven-baked casserole or pasta bake.

Le Creuset is a brand that has become very well known in the UK for classic, durable and long-lasting cookware; it is made in France, each piece is hand crafted and it is guaranteed for the lifetime of the original owner, whether a self purchase or a gift. Note, the guarantee doesn’t cover wear and tear or misuse, so you do have to show your pans a little bit of love. I do put mine into the dishwasher, but in fact, they are very, very easy to clean with liquid soap and water, too. I’ve never had any issues with my Le Creuset pans or cookware – I also own a square griddle pan and two 18cm round casseroles. The diametre of the pan is etched into the lid – in case you ever want to know! I always remember my sister using Le Creuset and in fact, when she read this post, she confirmed she had owned her 24cm casserole for 24 years and that it is most often used for making a ragu al bolognese.

Easy Stove Top Chicken Casserole

Prep 10 mins

Cook 50 mins

Total 60 mins

Author Ren Behan

A classic stove top chicken casserole made with sweet onions, pancetta, mushrooms and baby potatoes.

Ingredients

3 tbsp olive oil
8 pieces of high welfare chicken, e.g thighs, legs
250g cubed pancetta
1 large, sweet white onion
200g baby chestnut button mushrooms
1 litre hot chicken stock
500g baby potatoes
2 tbsp cornflour mixed with 3-4 tbsp cold water
Fresh herbs, such as parsley, to flavour

Instructions

Heat one tablespoon of olive oil in a stove top safe casserole pan. Add the cubed pancetta and cook on a medium heat until the pancetta starts to become crispy and any fat renders. Add the chopped onions and cook for ten minutes on a very low heat, until translucent. Add the button mushrooms and cook for a further few minutes. Remove the pancetta, onions and mushrooms from the pan and set aside.
Season the chicken pieces with salt and pepper. Add the remaining olive oil to the pan and place the chicken pieces, skin side down, into the pan. Sear them until golden brown, then carefully flip the pieces over and cook for a further few minutes.
Pour in the chicken stock and add in the baby potatoes - the potatoes and chicken should be covered. Cover the pan with a lid and simmer on a gentle heat for twenty minutes.
Add the pancetta, onions and mushrooms back in and cook with the lid off for a further ten minutes. The sauce should reduce slightly. Stir in the cornflour mixed with water and bring the casserole back up to the boil. The sauce should thicken.Take the casserole off the heat and leave it to sit on the stove for ten minutes before serving. Add any fresh herbs just before serving.

Notes

You can use a whole chicken and chop it into eight pieces instead if your prefer. Be careful when using poultry shears or a sharp knife to chop the chicken.

So, this week I’ve made a lasagne, risotto, a chicken casserole and a Victoria plum fruit bowl cake – what should be next on our comfort food cook list?

Here are some other recipes I have bookmarked –

Slow Cooked Beef Brisket with Celeriac Mash and Wild Mushrooms – own recipe

Veggie Packed Lasagne by Katie at Feeding Boys and a Firefighter

Healthier S’mores Smoothie – by Helen at Fuss Free Flavours

Cinnamon Apple Meringue Tartlets by Nazima at Franglais Kitchen

Disclosure: I was sent a copy of Cook Edition to review and cook from, as well as a 24cm Le Creuset Casserole and some vouchers to pay for the ingredients I used.

March 6, 2014

Join me at the Lurpak Bake Club this month!

The sun is shining and I’m happy to announce that this month I am hosting the Lurpak Bake Club with a very simple challenge theme of Square Bakes. The idea behind the Lurpak Bake Club is to inspire you to bake and to join in, by having a go at any ‘square bake’ of your choice. Or, you could have a go at my own specially created recipe as your mentor, for a Salted Toffee and Pecan Brownie Square Bake. Look out for my five tops tips, too.

To enter, all you have to do is bake (any square bake recipe) and then either Tweet or Instagram your photo with the hashtag #BakeClub, or register and upload a photo directly to the website. If you are one of the three chosen winners, you’ll receive a lovely Patissier’s Hamper, full of chocolate and baking goodies.

patissier-hamper — Image Credit: Sous Chef.co.uk

Tempted? I do hope so – it would be lovely to connect with you and to see your entry over on the Lurpak Bake Club site.

With many thanks to the Lurpak Bake Club for inviting me to mentor and host the March challenge.

Find my recipe for Salted Toffee and Pecan Brownies here.

I have been compensated for producing a recipe and for hosting the Lurpak Bake Club this month. The winner’s will be chosen by the Lurpak Bake Club judges.

If you do enter, don’t forget to tweet with the hashtag #BakeClub and also include my handle so I can pop over and see your entry @RenBehan

Sponsored

Cress

Green Beans

Baby Carrots

Edward age 10, says:

Elena age 7, says:

Easy Stove Top Chicken Casserole

Ingredients

Instructions

Notes

Footer