TV chef Rosemary Shrager reveals the secrets to delicious harvests from a tiny courtyard garden, and shares her favourite garden-to-plate recipes that make the most of the season’s bounty.
When she isn’t travelling the world with television cameras in tow, or teaching at her cookery school in Kent, Rosemary Shrager is usually to be found pottering in her tiny courtyard garden, packed full of ornamental edibles. At the height of summer, every meal is eaten alfresco, and the kitchen gets a rest as she presses her trusty barbecue into service grilling, roasting and even baking bread. Salads are picked straight into a serving bowl to be dressed at the table, and puddings of ripe figs, juicy peaches and gleaming berries make a perfect end to the meal. This is gardening for gourmets.
What are your favourite things to harvest from the garden?
Tomatoes, beans, lettuces, cucumbers and masses of herbs. I adore the abundance of it all, and the fact that you really have to carry on picking and picking to keep your crops productive.
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