PLANT POWER Kew Garden’s new

FOOD&DRINK

Plant POWER

Take inspiration from Kew Gardens’ new anthology of vegetarian recipes that celebrate fruits, nuts, vegetables, funghi and grains, and their potential to broaden our palates and regenerate biodiversity

Roasted Peppered Pear Salad with Sheep’s Cheese, Honey and Walnuts

PICTURED ON PREVIOUS PAGE

SERVES 4

— 2 large pears, Conference or Fiorelle — ½ level tsp sea salt fl akes, plus extra for sprinkling — ½ level tsp good quality black peppercorns — 2 tsp mild clear honey, plus extra for sprinkling — 1 tsp extra virgin olive oil, plus extra for sprinkling — Juice of ¼ lemon — 6 tbsp water — 4 small handfuls baby chard leaves or beet leaves — 100g hard sheep cheese such as Lord of the Hundreds, Herriot

Farmhouse or Swaledale, thinly sliced — 8 shelled walnuts, halved — Aged balsamic vinegar or pomegranate molasses

This is a simple but impressive starter that relies on top-quality ingredients. Peppercorns are particularly important – Wynad or Tellicherry from Kerala, southwest India, are the Rolls Royce varieties. Both have complex rich fl avours and warm but not biting heat.

Method

Preheat the oven to 180°C. Slice the pears in half length ways and remove the cores, interior stem and peel. Place cut side up in a small roasting tin. Combine the sea salt fl akes and peppercorns, and lightly crush using a pestle and mortar. Sprinkle the mixture into the cavities of the pears, then spoon the honey over the top. Sprinkle with the olive oil and lemon juice. Pour the water into the base of the roasting tin. Roast for 20–30 minutes, turning the tin halfway, until the pears are beginning to brown at the edges. Move them to a plate, pour over the juices from the tin and leave to cool. Divide the chard or beet leaves between four plates. Place a warm pear half on top with a few slices of sheep’s cheese. Scatter the walnut halves, then sprinkle with more honey, a few drops of extra virgin olive oil, some crumbled sea salt fl akes and a dribble of sticky aged balsamic vinegar.

Helena’s passion for heritage veg led her to a job at Kew

Foodie TALES

Kew’s Kitchen Gardener, Helena Dove

Food philosophy? Celebrate seasonal and local produce. I adore fruit and vegetables, and there is nothing better than a crop which is at its peak. The taste is always much better. Most memorable dish? I adore mushrooms, and the best I ever had were in a farm shop with a restaurant in Wales. The mushrooms had been picked that day and were cooked in garlic and herbs, and loaded on freshly baked sourdough.

Favourite in-season food?

In July, the tomatoes are just beginning to ripen. I have a particular love for dark skinned types such as Black Opal, which is also one of the fi rst to ripen in the Kew kitchen garden. I pick one once the sun has warmed it, then sneak off to sit under a tree and enjoy.

Most memorable meal out?

One summer a group of us met weekly for a picnic in Kew Gardens. I would bring fresh produce: mangetout, baby courgettes, tomatoes and salad leaves. Others would make something, like cake or bread, and there always seemed to be a fair amount of cheese.

Sharing food is just a joy, especially when it is grown or made by yourself.

When you’re not in the gardens,

where are you? Probably in the swimming pool. It’s a great way to get the muscles moving, and focus a busy mind. Swimming in the sea is a real treat, but I have to admit to being slightly fair-weathered and will only go in over the summer and autumn.

Any food rituals? Sitting at the table to eat is incredibly important for me. My partner and I always sit at the table when we eat together, which means we truly appreciate the food one of us has prepared and is also a great way to spend some quality time catching up. Sustainable food advice? Don’t waste food. Gluts in the vegetable garden can feel overwhelming, but they can be frozen and preserved, or shared. Any part of the fruit and vegetables that aren’t consumed should be composted, as they will then end up feeding the soil and next year’s crops.

The Kew Gardens Cookbook – A Celebration of Plants In The Kitchen (Kew Publishing, £20) n