How to Overwinter Foxgloves
21.08.2023 - 12:00 / theunconventionalgardener.com / Emma Doughty
Over the last Bank Holiday weekend I got a little over-ambitious with the outdoor cooking, given that we still only have the small bucket bbq to cook on. For some reason I decided it was time to try a three-course lunch.
For the starter I recreated the mess tin asparagus that worked so well last time.
And for the main course I pre-soaked some bamboo skewers and put together chicken and vegetable kebabs, with something new – Halloumi cheese. It’s a long time since I’ve had Halloumi cheese, since I developed an intolerance to cow’s milk and supermarket versions tend to contain it. Traditional Halloumi is made with goat’s and sheep’s milk only, so I was thrilled to find out I could buy it from Ocado. Chopped into cubes, I added it to the kebabs.
But by the time we’d finished our starter, the cooler bbq had nicely cooked the first pair of kebabs, so we popped the second pair on to cook and ate the first, wrapped in tortillas. The Halloumi was a revelation. To begin with all you can taste is the salt, because it is a salty cheese, but a beautiful creamy flavour then develops. It’s extremely moreish!
Unless otherwise stated, © Copyright Emma Doughty 2023. Published on theunconventionalgardener.com.
How to Overwinter Foxgloves
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