Little Green Space Ltd

Little Green Kitchen Garden

Recipes by Guy Awford of Greenwich’s exclusive ‘Inside’ restaurant

 

Inside restaurant is a Greenwich institution and time and time again wins over new regulars with elegant and innovative menus.

Here is a chance to enjoy the smells and tastes of ‘Inisde’ at home by diving into this selection of recipes all created by the award winning chef himself!

 

 All recipes use herbs from our herbie on the sill herb garden!

 

Herbie on the Sill – Herb Container Garden

80cm version frp, £42.99

40cm Version £34.99

 

Lamb & rosemary kofte kebab with red pepper couscous, lemon, yoghurt & flatbread –  serves 4

                      

• Mix ¼ tsp of dried yeast with 285ml of warm water, 1 tsp of sugar and ½ tbsp of olive oil. Mix into 450g of strong flour. Add a pinch of salt and knead. Cover and prove for an hour. Separate into plum sized balls. Dust with flour and roll into thin circles. Grill both sides until lightly charred.

•  Season 500g of minced lamb with a teaspoon of freshly chopped rosemary & a teaspoon of chopped parsley. Add a pinch of lemon zest, a clove of crushed garlic and salt and black pepper to taste. Divide into 4 balls and form around skewers. Rest for at least an hour before grilling on a barbecue or hot grill pan.
• Roast a red pepper until the skin is charred. Peel, remove seeds and dice. Add 400ml of boiling water (or stock) to 400g of couscous, fluffing continuously with a fork. Rub in 15g of butter with your fingertips. Add ground coriander, cumin, chopped parsley, lemon zest and salt to taste. Add the red pepper. Serve with rocket, lemon, yoghurt and peppery olive oil.

Pea & Apple Mint Soup – Serves 4

•    Finely slice half an onion. Melt 50g of butter and gentle cook the onion with a generous pinch of salt. Cover with a lid to trap the moisture and stop the onions from browning.
•    When the onions are soft add a large potato, peeled and very finely sliced.
•    Stir around and then add 750ml of vegetable or light chicken stock.
•    Bring to the boil and when the potatoes are soft add 3 generous handfuls of peas.
•    Cook for 5 minutes and then add about 10 apple mint leaves. Cook for a further minute then liquidise.
•    Pass through a sieve adding a little more stock if too thick. Check the seasoning and serve.

Cherry Tomato & Oregano Bruschetta – makes 4

•    Place a dozen cherry tomatoes in a baking dish. Season and drizzle with olive oil. Scatter over a teaspoon of chopped fresh oregano. Bake until soft but not collapsing.
•    Toast 4 slices of ciabatta and lightly rub with a garlic clove.
•    Top with the warm tomatoes and drizzle over the juices.

Steamed Cornish mussels with marjoram, tomato, shallots, white wine & cream – Serves 2

•    Place four large handfuls of cleaned and tightly closed mussels into a large pot. Add a 1 finely chopped shallot and a splash of white wine. Cover with a lid and cook for a couple of minutes over a moderate heat until the mussels have opened.
•    Add a generous pinch of fresh marjoram leaves, 2 diced tomatoes (seeded and peeled) and a cup of cream. Bring to the boil.
•    Divide the mussels into 2 bowls, discarding any that haven’t opened. Pour over the cooking liquor.



Herbie on the Sill - window box, container garden - Click Here