Spring in the back garden

The garden is showing signs of life.

Here it is this week - note the far away raised bed that Clare has given some serious TLC. If we get deformed carrots out of there this year we may have to give up on them.

If you've not been to the garden recently, it would love to see you. New for this year are eight fruit trees, a greenhouse that we actually might use this time, a seed rack in the polytunnel and various crops planted at the right time of year rather than the hurried planting we did last year once the garden opened.

Things that are already worth picking:

• kale
• rocket and watercress - both of which are pretty fiery
• cress
• lovage - and there's going to be lots of it, so do try to use it
  
• curry plant
• sage
• lemon balm - makes a nice relaxing tea
• sorrell - very fashionable and hard to get in the shops
• purple sprouting broccoli

Nina Baker, local councillor for the Greens, was round today with Harriet Brace, Freelance Multimedia Journalist and Assistant Editor (Local News) at the Glasgow Journal, who was filming in our garden for a project.

I'm not sure I want to see the finished results as they may involve me talking on camera, but Harriet has promised to show us the video once it's done. Here she is:

Puttanesca With Lovage

I'm sure Italians will be horrified by the intrusion of lovage into a puttanesca sauce, but I really like it as it adds a warmth and richness.

Serves 8

2 tins tuna in brine
3 tins peeled plum tomatoes
2 large handfuls of lovage, finely chopped
2 medium carrots, finely chopped
olive oil
50g anchovies (paste or chopped)
6 cloves garlic, crushed or finely chopped
3 large chillies, finely chopped
1 large/2 medium onions, finely chopped
1 heaped teaspoon mixed herbs
100g unpitted olives
120g capers in vinegar

• Gently fry onions for 4 minutes, then add carrots, frying all until soft but not browned.

• Add garlic and chillies, frying for 2 minutes

• Add lovage and herbs, stir

• Add tomatoes, tomato paste, anchovies and drained tuna, bringing to simmer

• Meanwhile, pit the olives by hand and add to the pan.

• Simmer gently for 30 mins or until reduced to a thick sauce, checking seasoning. The briny tuna should provide most of the salt you need.

• Boil pasta of your choice in salted water until al dente- I like fusilli or orchietti to catch the robust flavours of the sauce

• Add capers to sauce once the pasta is on - a bit of the vinegar won't hurt either

• Toss sauce into drained pasta sparingly - the sauce should be quite strongly flavoured and should go a long way!

Serve with freshly ground black pepper and grated parmesan or pecorino to taste.