Middle Aged Gardening

I never thought I'd become this guy. But something about making the back garden thrive with greenery and life just makes me smile. It has taken some time to get the garden to a state where I feel it's ok to show somebody, mainly due to it being a new build house. We basically got a square of grass and a few basic slabs leading to the back gate. Much time, a patio, shed and a few raised beds later I've finally been ready to plant something! Whilst I'd love to go off-grid like Tom and Barbara Good, to not end up with a garden that looks like an allotment, I think we have to temper the amount of edible produce. However, a starter-for-ten were the eighteen strawberry plants I stuck in in March. It has been a success! They are delicious. I'm fairly sure they're only about 20% better than can be bought from the supermarket. But they're all shapes and sizes, I took care of them, and they're just better. Like having chips out of the paper. It wasn't even a g

Nando's Macho Peas at Home

I think Nando's is primarily a British thing, so for those unaware it's basically a chain of chicken restaurants that seems to be frequented largely by local teenagers. They make a mean pea-based side dish that I quite like, so I originally filmed the Mrs when she made our rip-off version at home. Due to one thing and another, she never recorded the voice over so I put the following quick video together one afternoon.

They're actually pretty close to the ones you get in the restaurant. But don't kid yourself, they're not exactly good for you! See below for written recipe.


Video from the blog of the Mrs: Graceless Living.


Ingredients


  • Petit Pois (enough for two people)
  • Fresh bird eye chillis (one or two depending on your taste). Finely chopped.
  • A handful of fresh mint. Finely chopped.
  • 1 tbsp of fresh parsley. Finely chopped.
  • Large knob of Butter.
  • Salt & Pepper.
  • No need to be too exact with the quantities!


Method


  1. Boil the peas until al dente.
  2. Non-bourgeois translation: cook until edible but still firm to bite.
  3. Add an angina-inducingly large knob of butter to a small frying pan and cook on a low heat.
  4. Strain the peas, bash them up a bit with a masher and set to one side. There should still be some whole peas left in the dish.
  5. Add the chopped chillis, parsley and mint to the butter, and heat gently for a minute.
  6. Add the peas to the pan, mix well, season to taste, and then serve.
Knockout!