I had no idea until recently researching for a cooking book before trying it myself that parsley was good for getting rid of unwanted acne.
Parsley has been used for medicinal treatment for centuries, but has become just a herb we scatter on a dish to make it look fancy. We often reach for a shop bought bottle to wash or cure when we should really take a leaf out of our ancestors’ book and try simple homemade remedies.
Parsley contains a nice amount of antioxidants, which can help reduce the amount of free radicals (substances which may cause skin damage) in your body. Parsley contains beta carotene, which the body converts to Vitamin A, essential for speeding up the healing process of wounds and wrinkles. It provides antibacterial and anti fungal protection, especially when made into an essential oil. This herb is very rich in vitamin C, apparently great for brightening the skin and reducing blemishes. Vitamin C stimulates the production of collagen, which is the substance that keeps skin looking young and vital.
I was very pleased to find this evidence as we grow parsley in the veg garden. It gives the older, perhaps damaged or nibbled leaves that we do not necessarily want to choose to eat, a use.
This is my currant face wash at the moment which I would like to share. I mix the parsley with honey and apple cider vinegar, both well known ingredients for giving a kick-start to our health in a natural way.
If the apple cider vinegar is too strong for your skin, dilute it with 2tbsp water.
Parsley Face Wash
-1 handful of parsley leaves -1tsp honey -2tbsp Apple Cider Vinegar
Tear the parsley into small pieces in a bowl.
Scrape a teaspoon of honey into the bowl before pouring in the apple cider vinegar. Mix well.
Using a make up wipe or cotton wool pad, smear the concoction all over your face, rubbing in well and trying to encourage the parsley leaves to stick to your flesh. Continue to rub in, paying particular attention to any spots, until all of the mixture has been used up.
Leave on your face for 5-10 minutes and then wash with warm water and apply a gentle moisturiser on afterwards. Repeat every three days for best results.
*If the mixture starts to irritate (sting, burn) your skin, rinse immediately.
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris, grown for their edible taproots and their leaves, beet greens. Beta is the classic Latin name for beets, possibly Celtic origin before becoming bete in Old English in the 1400s.
Other than as a food, beets have use as a food colouring and as a medicinal plant. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of “garlic-breath”. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet. During the mid-1800s, beetroot juice was used to colour wine. Beetroot can also be used to make wine nowadays completely, no longer just an addition to the drink made from grapes.
I’ve only ever used ‘Bolthardy’ but I think that it is a brilliant variety. Very rich, dark pinky-red colour, tastes pretty good and lasts in the ground for a long time. I grew too many two years ago and had loads left over in the ground (seeing as only three people in my family liked beetroot then). I thought they would just rot and I would give them to the pigs in winter, but they didn’t. I have been pulling them up two summers on. The outside is as rough as I thought it would be so I discard them, but the inside is still usable. Of course, I would recommend harvesting them in their first season as that will be when they are most delicious!
Another variety I have seen in a vegetable garden lately is candy coloured beetroot – white with pink swirls in it, called ‘Chioggia’. It is very pretty and tastes good too.
To grow beetroot seeds, sow thinly, March-July, where they are to crop, 2.5cm (1″) deep, directly into finely-prepared, well-cultivated, fertile soil, which has already been watered. Allow 30cm (1′) between rows. I discovered that mine grew so much better when the ground was fed with well rotted manure. Beetroots can be grown in shade, but they seem to prosper more in direct sunlight. Keep them shaded when starting off with horticultural fleece. Regular sowings every three weeks should ensure a continuous supply of young beetroots. Harvest June-October. Harvested roots can be stored in dry sand for winter use.
Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, either alone or combined with any salad. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, the beetroot soup borscht is popular. In India, chopped and spiced beetroot is a delicious side dish. A traditional Pennsylvania Dutch dish is picked beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour. In Poland and Ukraine, beet is combined with horseradish to form popular cwilka. This is traditionally used with cold cuts and sandwiches or added to a meal consisting of meat and potatoes. In Serbia cvekla is used as a winter salad, seasoned with salt and vinegar, alongside meat dishes. As an addition to horseradish it is also used to produce the “red” variety of chrain, a popular condiment in Eastern European cuisine. A slice of pickled beetroot is combined with other condiments on a beef patty to make an Aussie burger. When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings. Beatnins, obtained from the roots, are used industrially as red food colouring e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.
Oldest archeological proofs that we used beetroot in ancient times were found on the Neolithic site of Aartswoud in the Netherlands and in Saqqara pyramid at Thebes, Egypt, which dates from third millennium BC. There are Assyrian texts that say that beetroots were growing in the Hanging Gardens of Babylon in 800 BC. We can be positive that Mesopotamia knew about beetroots at that time because of these texts. Ancient Greeks cultivated beetroot around 300 BC but didn’t use the roots of the plants, only eating the leaves. They still respected the root and offered it to the sun god, Apollo, in the temple of Delphi and also considered it to be worth its weight in silver. Hippocrates used leaves of beetroot for binding and dressing wounds while Talmud, written in 4th and 5th century, advises eating beetroot, among other things, for longer life. Romans ate the roots but mainly for medicinal purposes. They used it as a laxative or to cure fever. Some used it as food as Apicius, the famous Roman gourmet, wrote a book called “The Art of Cooking” and in it gave recipes with beetroots used in broths and salads with mustard, oil, and vinegar. The root part of the beet was cultivated for consumption in either Germany or Italy, first recorded in 1542. The Elizabethans enjoyed them in tarts and stews. Medieval cooks stuffed them into pies. All these uses were an old variant of beetroot which was long and thin like a parsnip. This variety is thought to have evolved from a prehistoric North African root vegetable. The one that we know today appeared in the 16th and 17th century in Europe. It needed a few hundred years more to become popular in Central and Eastern Europe where new cuisines with beetroot started appearing. In 1747 a chemist from Berlin discovered a way to produce sucrose from beets. His student, Franz Achard, perfected this method for extracting sugar, leading him to predict the inevitable rise of beet beer, tobacco and molasses, among other products. The King of Prussia subsidized a sugar beet industry. The first plant was built in what is now western Poland. Today, around 20 percent of the world’s sugar comes from sugar beets. Beet sugar production requires 4 times less water than sugar cane production, making it an attractive crop throughout Europe. In Victorian times, beetroot was used to bring color to an otherwise colorless diet and as a sweet ingredient in desserts. Industrialisation allowed for easier preparation and conservation of vegetables, so beetroot became more available. The rosy betalain-rich juice of red beets was used as a cheek and lip stain by women during the 19th century, a practice that inspired the old adage “red as a beet.” Food shortages in Europe following World War One caused illnesses, including cases of mangel-wurzel disease. It was symptomatic of eating only beets. After the Second World War, because of the rations in some places, the most available vegetable was pickled beetroot in jars.
The beet greens (leaves) are also edible. The young leaves can be eaten raw as part of a leafy salad whilst the older ones are better boiled or steamed, like cooked spinach. I find that the leaves are very strong tasting and don’t particularly like them. But my poultry love them. Do not cut the leaves, but twist them off to prevent the colour ‘bleeding’.
Many complain that beets have an “earthy” taste, which isn’t far off the mark. Beets contain a substance called geosmin, which is responsible for that fresh soil scent in your garden following a spring rain. Humans are quite sensitive to geosmin, even in very low doses, which explains why our beet response ranges from one extreme to the other.
They are rich in antioxidants, folic acid, potassium, and fiber. They also contain unique antioxidants called betalains, which are currently being studied as a potential weapon in the fight against cancer. Beetroot can lower blood pressure and may increase blood flows to the brain thereby preventing dementia. A 2010 study carried out by Queen Mary’s University in London found that drinking just one 250ml glass of beetroot juice a day dramatically lowered blood pressure for several hours. Nitrates lower blood pressure because bacteria in the mouth and gut convert it into the gas nitric oxide, which relaxes and widens the blood vessels, allowing blood to circulate more freely. Tests were conducted to see if beetroot would effect athlete’s performances. Athletes could run faster after drinking beetroot juice and cyclists racing in high altitudes had quicker finishing times, averagely 16 seconds quicker after drinking beetroot juice too. Betacyanin, the pigment that gives beetroot its rich hue, is a powerful antioxidant that has been shown to possess anti-cancer properties. In 2011, a study carried out by Howard University in Washington, USA, found that betacyanin slowed tumour growth by 12.5 per cent when exposed to prostate and breast cancer cells. I remember reading an interview a while ago in the Telegraph about tennis player Ross Hutchins who suffered from a variety of cancer. He had beetroot and orange juice every morning and evening. ‘Even when I was feeling really ill, I made sure I nailed eight beetroots a day,’ he says. The red colour compound beatnin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish colour, in the case of urine a condition called beeturia.
I really didn’t like beetroot. I really intensely disliked it. The first time I got myself to like beetroot was when it was grated with a leafy green salad alongside a baked potato with cheese and baked beans. I had to finish everything on my plate, including the beetroot, but surprisingly, I actually came round to it. It was ok grated into tiny pieces, not so earthy and overpowering. I was pretty happy as it meant I could grow it in the garden and actually eat it. They didn’t convert me into a radish or fennel fan, but beetroot was good enough. I have been harvesting my two year old beetroots and enjoying them at last.
Sprinkle grated beetroot over mashed avocado on toast, it looks beautiful. Another thing I like is grated beetroot sprinkled on top of toast that has been covered with butter and a poached egg yolk (I don’t like egg whites. I’m sorry I’m so fussy…).
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the sub-genus Oxycoccus of the genus Vaccinium. Cranberries are creeping shrubs or vines up to 2 metres (7 ft) long and 5 to 20 centimetres (2 to 8 in) in height. They have wiry stems and small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals. The fruit is a berry that is larger than the leaves of the plant. It is initially light green, turning red when it is ripe. It has an acidic taste that can overwhelm its sweetness.
Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries (see useful recipe for these below), with the remainder sold fresh to consumers. Cranberry Sauce (see recipe below) is a traditional accompaniment to turkey at Christmas dinner in the UK, and at Christmas and Thanksgiving dinners in the US.
The name cranberry derives from ‘craneberry’, first named by early European settlers in the US who believed the expanding flower, stem, calyx, and petals resembled the neck, head, and bill of a crane. Another name used in northeastern Canada is mossberry. The traditional English name for cranberries is fenberry, originated from plants found growing in fen (marsh) lands. In 17th-century New England cranberries were sometimes called ‘bearberries’ as bears were often seen feeding on them.
American Indians enjoyed cranberries cooked and sweetened with honey or maple syrup—a cranberry sauce recipe that was likely a treat at early New England Thanksgiving feasts. By the beginning of the 18th century, they were being exported to England by the colonists.
Cranberries were used by the Indians decoratively, as a source of red dye, and medicinally, as a poultice for wounds since not only do their astringent tannins contract tissues and help stop bleeding but we now also know that compounds in cranberries have antibiotic effects.
Although several species of cranberries grow wild in Europe and Asia, the cranberry most cultivated as a commercial crop is an American native, which owes its success to Henry Hall, an gentleman in Dennis, Massachusetts. In 1840 he noticed an abundance of large berries grew when sand was swept into his bog by the prevailing winds and tides. The sandy bog provided just the right growing conditions for the cranberries by stifling the growth of shallow-rooted weeds, enhancing that of the deep rooted cranberries. Cranberry cultivation spread across the US, but also across the sea to Scandinavia and the UK. Cranberries became popular for wild harvesting in the Nordic countries and Russia. In Scotland, the berries were originally wild-harvested but with the loss of suitable habitat the plants have become so scarce that this is no longer done. The berries arrived in Holland as survivors of a shipwreck: when an American ship loaded with crates filled with cranberries sank along the Dutch coast, many crates washed ashore on the small island of Terschelling. Some of the berries took root and cranberries have been cultivated there ever since.
Historically, cranberry beds were constructed in wetlands. Today’s cranberry beds are constructed in upland areas with a shallow water table. The topsoil is scraped off to form dykes around the bed perimeter. Clean sand is hauled in and spread to a depth of four to eight inches. The surface is laser levelled flat to provide even drainage. Beds are frequently drained with socked tile in addition to the perimeter ditch. In addition to making it possible to hold water, the dykes allow equipment to service the beds without driving on the vines. Irrigation equipment is installed in the bed to provide irrigation for vine growth and for spring and autumn frost protection.
To grow at home: if you can grow rhododendrons or blueberries in your garden soil, cranberries should succeed. Otherwise, grow plants in pots, hanging containers or raised beds in ericaceous compost. Water with rainwater, not ‘hard’ tap water. Compost should be moist at all times, not waterlogged and should never dry out. Peg down or bury long, trailing stems – these will root over time. Feed during the growing season, if growth is poor with a little hoof and horn (15g per sq m) or sulphate of ammonia. Old beds can be revitalised by covering them with a 14mm (½in) layer of sharp sand in spring and working the sand down between the stems.
Propagation: peg down trailing stems from March to June, to encourage rooting.
Little pruning is required, other than to remove any excessively long and congested arching growth in early spring. Trim out straggly roots after harvesting.
Cranberries need organic, rich, moist to boggy acidic soils, ideally at pH 4.5, in an open, sunny site. Although they like constantly moist conditions, plants should sit above the water. Plant in garden soil, providing it is suitable. Alternatively, dig a trench 90cm (36in) wide by 30cm (12in) deep and line it with heavy duty polythene or pond liner, fill it with ericaceous compost for acid loving plants and soak with rainwater before planting or create a raised bed, 30cm (12in) deep. Plant at a spacing of 30cm (12in) in and between the rows in from October to December, in mild spells in winter or in March and April.
As far as pests are concerned, cranberries are vulnerable to primarily birds. We netted ours as soon as berries appeared this year and fortunately managed to harvest the (few) all (our cranberry bushes were only just planted last season so to get a few berries was pretty wonderful). Harvest from late-September to mid-October, when the berries are red and prise easily from the plant. They can be frozen or eaten straight away. We froze our few this year to add to my dad’s wonderful yearly Christmas creation of Cranberry Sauce for our Christmas Day dinner (see recipe below).
RHS recommended varieties:
‘Pilgrim’:We have two of these. Ideal for container growing, fruits ripen from July to September.
‘Early Black’: Early harvesting, small and deep red; ideal for sauces and for baking.
‘Redstar’: Ideal for window boxes or containers, dark pink flowers are followed by bright red fruits.
‘Stevens’: Mid season with large, red fruit.
Raw cranberries have moderate levels of vitamin C, fibre and the essential manganese (each nutrient having more than 10% of the Daily Value per 100 g serving, as well as other essential micronutrients in minor amounts). As fresh cranberries are hard and bitter, about 95% of cranberries are processed and used to make cranberry juice and sauce. They are also sold dried and sweetened.
For many years, researchers believed that the ability of cranberries and cranberry juice to help prevent urinary tract infections (UTIs) was partly related to the strong acidity of the cranberries. Recent research has shown that it’s not the acidity of the cranberries, but the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs. The special structure of these PACs (involving A-type linkages between their components) acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining. For the cardiovascular system and for many parts of the digestive tract (including the mouth and gums, stomach, and colon) cranberry has been shown to provide important anti-inflammatory benefits. It’s the phytonutrients in cranberry that are especially effective in lowering our risk of unwanted inflammation, and virtually all of the phytonutrient categories represented in cranberry are now known to play a role. These phytonutrient categories include proanthocyanidins (PACs), anthocyanins (the flavonoid pigments that give cranberries their shades of red), flavonols like quercetin, and phenolic acid (like hydroxycinnamic acids). Dietary consumption of cranberry has also been shown to reduce the risk of chronic, unwanted inflammation in the stomach, large intestine (colon) and cardiovascular system (especially blood vessel linings). Drinking a little cranberry juice now and then seems to be a good idea…
So if you don’t fancy your cranberries raw, try making your own cranberry juice (if you have enough to spare), perhaps a Cranberry Sauce instead of Redcurrant Jelly for your roasts (see recipe below) or dry them out like you would to make apple rings and use them in a bread recipe or follow my Christmas Brownie and Walnut Cake recipe and serve them alongside it for a delicious dessert (you don’t have to wait until Christmas for it!).
Dad’s Cranberry Sauce
(Makes 4x 350g jars)
-900g fresh/frozen cranberries -Juice of 2 oranges -150g granulated sugar
Place the cranberries in a large pan.
Add the juice of the oranges to the pan followed by the sugar.
Bring everything up to simmering point, stir well, put a lid on the pan and let it all simmer for about 20 minutes, or until the cranberries are breaking down. Stir now and then.
Remove the pan from the heat. When it is cool enough to handle, scrape into sterilised jam jars. Store in the fridge. For freezing, when cool transfer the relish to a plastic container and freeze.
Christmas Brownie Walnut Cake with Dried Cranberries
Preheat the oven to 180C. Line a 23cm/9inch cake tin with baking parchment.
Melt the chocolate in a heatproof bowl in the microwave. Melt the butter and add to the chocolate mixture.
Whisk the eggs and sugar together until the mixture is pale and thick enough to hold a trail when the beaters are removed. Mix in the chocolate and butter mixture.
Add the flour, baking powder and cocoa powder, mixing to combine.
In a food processor or nut grinder, grind the walnuts. Mix into the other ingredients thoroughly.
Pour the mixture into the prepared cake tin. Bake in the oven for 40-45 minutes until the cake has a nice crust on the outside but is slightly soft in the middle. When you cut into it to serve, it should gradually get gooey-er as you go further into the middle, the brownie element of the cake. Leave to cool in the tin.
Dust with icing sugar and scatter dried cranberries in the middle for decoration. Serve these cranberries alongside the slices. Store in an airtight container.
Garlic, or allium sativum, is a species in the onion genus, Allium. Close relations include the onion, leek, shallot, chive and rakkyo. As with all members of the onion family, garlic releases sulphurous compounds, mostly allicin, when it is cut – or nibbled by a curious animal. Releasing these odours ensures that only a small munch is eaten rather than a feasting. Despite this, garlic has been consumed by humans for over 7,000 years.
Garlic is native to central Asia. The use of garlic in China has been dated back to 2000 BC. It was consumed by ancient Greek and Roman soldiers, sailors and the rural classes. Alexander Neckham, a writer in the 12th century, wrote about garlic being a ‘palliative for the heat of the sun in field labour’. Garlic was placed by the ancient Greeks on the piles of stones at crossroads as a supper for Hecate. Garlic was invoked as deities by the Egyptians at the taking of oaths. Garlic has also been recorded to be part of a cure for smallpox and for curing some cases of edema singlehandedly.
In England, garlic was supposed to have been grown from 1548 but was quite rare in the British cuisine, being a far more common use in Mediterranean culinary. However, garlic has become a staple in most households as a form of flavour due to our experimentation with global cookery. It was not until the Renaissance period that England included garlic in their medicine chests, and it was used for treatment of toothache, constipation, dropsy and plague. By the World Wars, garlic was accepted by the English medicinally for using as an antiseptic to prevent gangrene.
This is an interesting picture I found on ‘AllicinFacts’. It is a table showing the historical uses of garlic in medicine over the centuries in different cultures.
In Europe, many cultures have used garlic for spiritual protection, owing to its reputation as a potent preventative medicine. European folk beliefs considered it a powerful ward against demons, werewolves and vampires. To ward off vampires, garlic could be worn on the body, hung in windows, or rubbed on chimneys and keyholes to prevent them from entering. In Iranian countries which celebrate Nowruz (Persian calendar New Year) and Central Asian countries, garlic is one of the items in a Seven-Seen table, a traditional New Year’s display. In some Buddhist traditions, garlic, along with the other five ‘pungent spices’, is understood to stimulate sexual and aggressive drives to the detriment of meditation practice. In Mahayana Buddhism, monks and nuns are prohibited from consuming garlic or other pungent spices such as chili, which are deemed as being earthly pleasures and are viewed as promoting aggression due to their pungency.
It may be tempting not to grow your own garlic. A whole bed donated to it can take up room and it is cheap and easy to buy anywhere. However – garlic is a good companion crop: it can be planted amongst other crops to ward of pests with its strong smell. For example, it is supposed to repel flea beetle so try planting some around your orientals or brassicas if they are suffering. It is also meant to ward off carrot fly so pop some in near your root crops around the edges. It fits into most places. We have lots planted under our blackcurrant bushes. It will keep in the ground for a long time like root crops or potatoes but it will also keep once harvested indoors in a cool, dry, dark place. Homegrown garlic is far more stronger tasting and smelling and the white bulbs you dig up will be beautiful compared to any supermarket variety. The increased fresh taste of it means you need less bulbs for your dishes to taste incredible, meaning you are being more economical after all despite the cheapness of garlic in your local shop.
Garlic likes to be planted in a sunny, free-draining patch. You will buy either individual cloves or a whole head of garlic. If it is the latter, separate the garlic cloves and plant them directly during October or November or February or March. They will be ready for harvesting in the summer months, from May to September. You want to try to sow it in the autumn as it will be larger and slightly earlier than ones sown in February or March. To sow, put them 7cm deep with the flat base downwards, allowing 15cm between them, rows 20cm apart. When flowers appear, snap them off so that energy is directed towards the bulbs to make them grow bigger. The flowered garlic heads I feed to my pigs.
To harvest, pull the plants from June as green garlic for immediate use in the kitchen or wait for a while until the leaves brown to peel back the soil to see if there are large bulbs ready for digging up. Once pulled up, dry them in the sun for a day or two, turning them over so that both sides benefit from the light. Store them indoors somewhere cool.
All members of the onion family are vulnerable to rust. Crop rotation is the best answer to this problem.
Garlic is famous for being antibacterial, blood-twining, sprit lifting, cholesterol lowering and detoxifying. Legend says that garlic bestows a lucky charm upon those that eat it as well as protection and good fortune. It discourages the devil and restores lost souls. Sounds like a magic plant!
A 2013, a study concluded that garlic preparations may effectively lower total cholesterol by 11–23 mg/dL and LDL cholesterol by 3–15 mg/dL, if taken for longer than two months. The same analysis found that garlic had a positive effect on HDL cholestreol and no significant effect on blood levels suggesting that garlic preparations were generally well tolerated with very few side effects by all. A 2014 meta-analysis of observational epidemiological studies found that garlic consumption is associated with a lower risk of stomach cancer in the Korean population.
When cooking with garlic, the simple trick to remember is that the finer you chop, the stronger the flavour. Raw garlic has the most beneficial qualities; cooking diminishes them slightly but there is no need to panic, it is just as good for you if slightly less. I use cooked garlic in quite a lot of recipes. Along with onions, it is the base for a flavoured sauce. A classic is to fry some sliced onion in oil until it is golden brown, to add one or two diced cloves of garlic along with some tinned tomatoes and then to add some pre-cooked beans (kidney, butter bean, chickpea etc.) to make a vegetarian meal to have alongside some rice, potatoes or pasta. I use cooked garlic in pizza toppings, bolognese and lasagne, curries, stews, pie fillings… It is a cooking ingredient I rarely go without. I am also a big fan of raw garlic, seeing as I am a humous-monster. Another recipe I was taught by my mum that uses raw garlic is eggy spaghetti – a sort of carbonara styled dish using egg yolks instead of cheese sauce, raw garlic and salt and pepper for seasoning. In Italy, it is common to have this dish with chilli and garlic instead of egg yolks but we have used this delightful meal when we have had a few too many chicken eggs and it works a treat and will pack a protein punch for a vegetarian. Cut some ham or left over bacon up and sprinkle it on top for a meat eater.
If you keep chickens along with your kitchen garden, then this is a great recipe for using up egg yolks. Don’t discard the egg whites – put them in an old yoghurt pot and label with the date. Use them up in a week in a meringue of pavlova, if you have time.
You want the spaghetti to still be quite hot when you stir in the egg yolks and garlic as it is better if the yolks slightly cook but you don’t want them to turn into scrambled eggs so be wary. Remember: the finer you dice the garlic, the stronger it will taste.
Eggy Garlic Spaghetti
-About 500g spaghetti – 6-8 egg yolks – 2 large cloves of garlic, diced very finely – Salt and pepper, for flavour – Peas, runner beans, broccoli or a mixture of salad leaves to serve – Ham, bacon or Ketchup to serve, optional
Bring a large pan of water to the boil. Put the spaghetti in it and allow it to simmer for about ten minutes, until the pasta is well cooked. Drain and set aside, keeping it warm.
Whisk the egg yolks and garlic together in a separate bowl. Add the mixture to the hot spaghetti and stir until thoroughly combined (add more egg yolks if needed. You want the paste to look yellow and for it to cover the spaghetti). Sprinkle a tiny bit of salt and pepper over the top and stir in.
Serve with cooked vegetables or salad. If you care for it, cut some ham or bacon up into little pieces and sprinkle over the top. Offer Ketchup for the kids… and me.