Jane's Delicious Garden Blog


Autumn yum

Posted in Garden Diary by Jane Griffiths on the March 14th, 2018

I am blessed to have a walnut tree in my garden. The dogs always let me know when it’s harvest time. The walnut shells start appearing – beware of walking barefoot. 

Swiss chard with walnuts

  • Cook a couple of handfuls of walnuts in bacon fat (reserved from below)
  • Add 2Tbs pul biber and stir through
  • Add a bowl of chopped Swiss chard leaves (reserve the stems for below).
  • Sauté for a minute or two. Add (to taste) a sprinkle of salt, a dash of sugar and a squeeze of lime juice 

Autumn means it’s time for heartier meals. This recipe makes use of leftover chicken, with Swiss chard stems, apple flavoured bacon (from Linden cheese Gourmet) and fresh Scarlet Runner beans. These are neon pink when prised from their green sheaths. As they cook they turn light mauve and have a delicious meaty flavour. (Below you can see younger ones on top and more mature ones below.) 

A mix-it-up rustic stew (Spot the smiling bean in the middle!)


  • Put leftover roast chicken in a pot, cover with water and bring to a boil. Cover with a lid and simmer for about 15 minutes. 
  • Slice a fresh red onion and cut long purple eggplants into fingers.  Cook in olive oil (stirring often) until they just soften. About six minutes. 
  • Add shaved garlic and cook for few minutes more. 
  • Add sliced big black mushrooms
  • Add scarlet runner beans and chopped Bright Lights Swiss chard stems. Cook for a minute or two. 
  • Add a little butter and a couple of teaspoons of flour. Add 1Tbs dried oregano, 1tsp cumin powder, 2tsp pul biber and 2tsp paprika.  Stir through and cook for a minute or so, stirring. 
  • Shred the chicken and add to pot with the water. Add a good few glugs of beer. Stir through, cover and simmer.
  • In a separate pan, cook  apple bacon until crisp, drain (reserve the fat for above recipe)  cut into pieces and add to stew
  • Add chopped fresh parsley and basil. Add salt to taste. 
  • Serve with basmati rice and the walnut dish above. 


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