Tales from the Veg Patch by Kathy Slack

Home
Notes
Recipes
Tales
Newsletter
Archive
About

Recipes

Roast Cauliflower and Other Soups
How to construct a perfect soup; five mostly-veggie soups; and, a roast cauliflower and celeriac soup with kale pesto to begin with.
2
A Meal for the Day you Pick the Cabbage
An exclusive recipe from my next book, Rough Patch: Braised red cabbage, puy lentils and ham hock
2
A leftovers double bill: turkey & stuffing Caesar, plus crusty, squashed sprouts
BETWIXTMAS RECIPE DOUBLE BILL: let's get down to the important work of using up the festive leftovers with these cheesy, crispy sprouts and celeriac…
Not-Mince-Pie Pie
Honey buttered apples and pears baked in pine nut and candied peel frangipane: a big Christmas tart recipe that's just the right side of different.
2
Pumpkin and sage rarebit
FREE TO READ: a warming post-leaf-sweeping snack I ate in the greenhouse.
8
BBQ bugs & other stories: a bumper crop of recipes from Sydney
Balmain bugs with snow pea slaw; mango salsa; caper butter coral trout; potato and asparagus salad; plus, other seasonal deliciousness from my recent…
4
Why red cabbage isn’t just for Christmas (or braising)
And proof in recipe form: charred red cabbage glazed with pomegranate molasses, tahini, dukkah and herby, orange fregola.
2
A raw deal for raw kale and a miso salad as redress
Raw kale, softened in miso, lime and sesame oil with sprouts, edamame, apples and radishes. And not a rosy-cheeked influencer in sight.
8
Chestnut and apple ice-cream sundae
Cook along with me in the greenhouse kitchen as I make no-churn chestnut choc-chip ice-cream with hot, buttered apples and nut crumble.
3
14:19
Smoky squash shakshuka
FREE TO READ More cosy pumpkin recipes for bonfire night and beyond. Plus, a crusty baguette recipe to serve alongside.
2
Pumpkin Day arrives & a tart to celebrate
I harvest the winter squash and make a pumpkin & roast onion filo tart. Plus, other ways to welcome the pumpkin harvest.
Roast onion dip for proper baguettes
I change my mind about growing onions and take a trip to Worksop to learn about real French baking.
7
© 2025 Kathy Slack
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great culture