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Supporting Content

• In The Kitchen with Sarah Ali Choudhury

  Cooking up a Tarka Dhal

  Duration: 5:20

• In The Kitchen with Mitch Lee

  Mitch Lee bakes a vegan chocolate brownie.

  Duration: 6:55

• In the Kitchen with Mitch Lee

  Turn on to Tofu: Sesame Crusted Baked Tofu.

  Duration: 7:05

• Beer Brewing: Keeping It In The Family

  Pig Beer in Brockenhurst, from hobby home brewers to microbrewery owners.

  Duration: 6:29
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• The Kitchen Garden Team

• Solent Gardeners' Fayre

• Wessex & Jersey NAFAS Area Show

• Garden Day at Wicor School in Portchester
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• About the show

  The Kitchen Garden听is 鲍鱼tv Radio Solent鈥檚 gardening and food show, presented by Rebecca Parker.

  Every Sunday between 12 and 1听amateur gardeners, from across听the South,听put questions to our panellists on听Gardeners' Questions. Following this听Rebecca takes you on a tour of the South鈥檚 gardens, allotments and kitchens, bringing you the best听in our local expertise.

  听

• Rosie Yeomans' popular garlic recipe for keeping slugs at bay!

  • Take one whole bulb of garlic, put it into 2 pints of cool water and boil it for 10 mins.
  • Cool the pot outside (听it smells too strong to leave indoors).
  • When cool decant into a bottle (this will become your garlic concentrate).
  • Add 1tbsp on the garlic concentrate into one galloon of water.
  • Water plants with this every fortnight and when it's not raining.
  • This should help keep your slugs away.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    听

  听

• How to contact us:

  On-air: 0808 100 3 800

  Text: SOLENT ( and your message) to 81333

  Email: thekitchengarden@bbc.co.uk

• Belinda Clark's Basic Marshmallow Recipe

  Ingredients
  24g (2 packets) gelatine听
  100g water (or raspberry puree....)
  450g Granulated Sugar听
  175g water (or 50g puree, 125g water)
  1 teaspoon vanilla extract听
  100g cornflour (0r 80 g cornflour, 20g raspberry powder mix)

  Method
  1.Put the gelatine in the bowl of a stand mixer (or another bowl) and add the water or puree. Stir thoroughly to combine.听
  2. Lightly oil a 15cm x 15cm tray with a mild oil (light olive oil, vegetable oil etc) and dust with cornflour (or mix).听
  3. Put the water/puree and sugar in a medium sized saucepan and bring slowly to the boil.听
  4. As soon as it boils, turn the pan down to a gentle simmer and set the timer for 10 minutes.听
  5. After 10 minutes, check the temperature - it needs to be around 108-110 degrees c.
  6. Pour hot mixture carefully on to gelatine mixture. Stir gently, then whisk on medium for 2 minutes. Turn whisk up to high and continue whisking for a further 7 minutes. Add vanilla extract if using and then continue whisking until the mixture is thick and the bowl is still slightly warm to the touch (2-3 mins).听
  7. Scrape in to the tray, sift cornflour over the top and leave to set for at least 2 hours.听
  8. Cut and coat in cornflour or mix. Store in an airtight container for up to a week.