Gardening videos with tips and how to's plus cooking recipes
Gardening and Horticulture 06-2015
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As the weather begins to warm up, there's plenty to be getting on with in the garden. Monty Don welcomes us to Longmeadow and cracks on with some timely tasks.
Gardening and Horticulture how to's:
1. Sow lawn seed
April is an excellent time to sow grass seed. Whether you are repairing a patch or creating a new lawn, the technique is the same. Make sure the soil is smooth and even, and sow half the seed over the whole area by working in parallel rows lengthways. Then, repeat the process with the remaining seed, working in parallel rows widthways. Lightly rake to cover the majority of the seeds with soil and, in dry weather, water gently with a fine spray of water.
2. Pinch out sweet peas
If you remove the growing tips of sweet pea seedlings, you will encourage them to branch and produce more flowers. Pinch out when they are about 10cm (4in) high or if they are too long and leggy.
3. Cut back dogwood
If you grow dogwood and willow for their colourful stems in winter, now is the time to cut them back. Pruning hard encourages vigorous new growth which, in turn, will produce a better stem colour.
In episode 8, James heads East to the region of Jura, where he meets local farmer, Matthew Tissot who shows James his orchard and teaches him about the region’s apple and pears. James also visits Fort des Rousses, home to one of France’s most popular cheeses, Comte, and delving deeper into the region, James is cooked for by two Michelin starred chef, Jean Paul Jeunet who shares his take on a classic risotto using local ingredients in distinctly Swiss looking surroundings. TV chef James Martin is set to star in brand new food travel series, journeying through France to the locations that inspired his culinary career and paying homage to his culinary hero Keith Floyd. Holidaying and studying in France as a teenager, the country was influential in establishing James’ love for food. Hitting the open road on a journey of nostalgia, the new series follows James as he retraces the memorable TV trip his food hero Keith Floyd once took 30 years ago, while also visiting the places that car
In the eleventh episode, James’s journey takes him to the glitz and glamour of St. Tropez. Cooking, in true St Tropez style, aboard a yacht, James makes the most of the local seafood cooking ‘en papillote’. Also taking a local tour, James learns how Brigitte Bardot transformed the town from a quiet fishing village to an international hotspot, and he drops in on an old friend, Michel Roux, for a special barbeque with ingredients from Michel’s garden. TV chef James Martin is set to star in brand new food travel series, journeying through France to the locations that inspired his culinary career and paying homage to his culinary hero Keith Floyd. Holidaying and studying in France as a teenager, the country was influential in establishing James’ love for food. Hitting the open road on a journey of nostalgia, the new series follows James as he retraces the memorable TV trip his food hero Keith Floyd once took 30 years ago, while also visiting the places that carved his culinary begin
In episode 17, James visits Claude Monet’s house in Giverny, peeking inside his kitchen, James sets up his own mobile kitchen nearby to cook a delicious dish of crab and dulse. Later down the road, Eric Guerin serves James pike, one of Monet’s favourite ingredients, at his restaurant Le Jardin des Plumes. Also, in a nearby orchard, on the day of their annual harvest, James cooks an autumnal treat of apple doughnuts. TV chef James Martin is set to star in brand new food travel series, journeying through France to the locations that inspired his culinary career and paying homage to his culinary hero Keith Floyd. Holidaying and studying in France as a teenager, the country was influential in establishing James’ love for food. Hitting the open road on a journey of nostalgia, the new series follows James as he retraces the memorable TV trip his food hero Keith Floyd once took 30 years ago, while also visiting the places that carved his culinary beginnings. Exploring and sampling the
