New Seeds Range for 2011!

It’s been an exciting start to 2011, we have just re-launched our seeds range and introduced several new seed varieties for the New Year. Inspired by the zest and vibrancy of  vegetables and herbs, our fresh new packaging stands out with its bright colours and quirky designs. We wholly believe in, and are keen advocates of the “grow-your-own” movement, so our new seeds designs celebrate the rich beauty of freshly picked herbs and vegetables. Our new seeds packets are just as colourful and eye-catching as the home-grown veggies adorning your plate!

As passionate foodies we were desperate to include more in our seed range that could be used for cooking and garnishes even from small urban gardens. We’ve selected spring onion, chives and chilli. Spring Onions can be harvested easily and are very hardy growers for our climate; they are a great addition to salads, stir-fries and wherever a great fresh onion flavour is needed. Similarly chives also offer a delicate onion flavour to your cooking and become a perfect perennial addition to soups, omelettes and cheese dishes. Try adding the purple flowers to your spring salads, snip them regularly to promote more young fresh leaves. Finally, glossy chilli plants are great as they can be grown on the windowsill and can be dried to use all year round.  

We’ve found this lovely spring recipe using chilli (plus a few more ingredients from the seeds range) – happy cooking!

Chilli and lemon roasted salmon with roasted plum tomatoes and chilli and fennel salad

Ingredients

For the tomatoes

8 plum tomatoes

1½ tbsp extra virgin olive oil

salt and freshly ground black pepper

3 sprigs fresh thyme, picked and chopped

For the salmon

4 x 175g/6oz salmon fillets, (skins on)

salt and freshly ground black pepper

1 lemon, juice only

½ tsp chilli flakes

1 tbsp olive oil

For the salad

2 heads fennel, thinly sliced

handful of salad leaves

400g/14oz can of flageolet beans, drained and rinsed

2 spring onions, thinly sliced

2 red chillies, thinly sliced

small handful fresh parsley

2 tbsp lemon juice

salt and freshly ground black pepper

For the truffle dressing

2 tbsp soy sauce

1½ tbsp extra virgin olive oil

1 tbsp truffle oil

2 tbsp lemon juice

Preparation method

. Preheat the oven to 180C/365F/Gas 4.

. Line a baking tray with baking parchment.

. Cut the tomatoes in half lengthways and place onto the lined tray, cut-side up.

. Drizzle with olive oil, season lightly with salt and freshly ground black pepper. Sprinkle with the thyme leaves and place into the oven to roast for about 1½ hours, until they colour and shrink a little (if after an hour the tomatoes start to colour too much, cover them with foil).

. Increase the oven temperature to 200C/400F/Gas 6.

. Season the salmon fillets with salt and freshly ground black pepper, the chilli flakes and lemon juice.

. Place an ovenproof frying pan onto a high heat and add the olive oil. When very hot, place the salmon into the pan, skin-side down, and fry for 2-3 minutes, until the skin is crisp and browned.

. Turn the salmon over and transfer to the oven to bake for 5-8 minutes, or until the salmon is completely cooked through.

. To make the salad, place the fennel in iced water to crisp up.

. Mix the beans with the sliced spring onion, chilli, parsley leaves, and lemon juice and season lightly with salt and freshly ground black pepper.

. For the dressing, mix together the soy sauce, olive oil, truffle oil and lemon juice in a large bowl.

. Drain the fennel and add to the dressing; then add the salad leaves. Mix well and season, to taste, with salt and freshly ground black pepper.

. Divide the bean salad between four plates and sit the tomato halves on top. Place the salmon on top of the tomatoes and place a spoonful of fennel salad on top.