Scunthorpe special needs school garden wins gold at RHS Flower Show
Students spent months growing plants from seed to create the display, which was transported to the flower show.According to a description on the RHS website, key features of the garden are "white flowers, purple vegetables and green foliage". The charity said this resulted in a "striking visual impact through a carefully considered interplay of colour, texture, and structure".All the produce grown is due to be donated to a local food bank.
Kyla, 18, one of the students involved in the project, said: "I enjoy planting, watering and growing from seed."Her teachers said gardening had helped her become more independent.Ms Parker said: "One of our main aims [of gardening] is to support as many young people as possible into employment."Gardening gave her students "value and purpose", she added.
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- Daily Mail
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Line a small baking tray with baking paper, and line a plate with a double layer of kitchen paper. 2 Position the duck legs on the lined tray, season the skin with salt and pepper, then roast for 1 hour. 3 Meanwhile, cut the white part of the spring onions into small batons, then slice very thinly into matchsticks. Put in cold water and set aside. Thinly slice the remaining green parts. 4 Once the duck legs are cooked, remove from the tray, leaving them on the baking paper, and set aside. 5 Increase the oven temperature to 240C/220C fan/gas 9. Line the baking tray with fresh baking paper. 6 Carefully remove the skin from the duck without breaking it (use a knife to help you release it from the underside), put it on the lined tray and roast for 10 minutes until extra-crispy. Remove the duck skin and transfer to the paper-lined plate to drain. 7 Mix the dressing ingredients in a small bowl, season with salt and pepper and set aside. 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Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. 2 Divide the kebab mixture into 8 equal portions and roll into balls, then flatten into thin patties (I do this between two sheets of baking paper). 3 Heat a large frying pan over a high heat and, once hot, fry the patties for 2-3 minutes on each side until nicely browned and cooked through. 4 Serve with the flatbreads as well as the remaining coriander, sliced red onion and yogurt. SPICED SAFFRON CHICKEN KEBABS Persians love a chicken kebab, and over the years I have created many versions of the classic saffron lemon chicken recipe. This is one I'm really proud of because it has hints of Turkish cuisine with the inclusion of pul biber, and a little sprinkling of Greek influence by way of the oregano and garlic combo. No matter which ingredients are used, as always taste is everything – and these are bursting with flavour, ideal for the barbecue or the oven. SERVES 2-4 650g boneless, skinless chicken thighs, cut into bite-sized pieces olive oil flatbreads, to serve For the marinade 1 large onion, halved and thinly sliced into half-moons 3 garlic cloves, minced 2 good pinches of saffron threads, ground to a powder using a pestle and mortar, then steeped in 2-3 tbsp boiling water 1 tbsp dried wild oregano 2 tsp ground turmeric 1 heaped tsp pul biber (Turkish chilli flakes) 1 tbsp caster sugar finely grated zest and juice of 2 unwaxed limes 150g thick Greek yogurt sea salt flakes and freshly ground black pepper 1 For the marinade, put the onion and garlic in a mixing bowl, season very generously with salt and pepper and stir. Add the remaining marinade ingredients and mix well. Add the chicken pieces and a generous drizzle of olive oil then mix well again. Cover the bowl with clingfilm and leave the chicken to marinate in the refrigerator for at least 60 minutes, or overnight if you have time. 2 When the dish is ready to cook, preheat your oven to its highest setting. Line a baking tray with baking paper and place the chicken on it. (If you have metal or wooden skewers you can thread the chicken pieces onto them and place them on the lined tray.) Drizzle the chicken with a little olive oil, then cook for 18-20 minutes until nicely browned and cooked through. Serve with the flatbreads. CARROT CHIPS WITH ZA'ATAR YOGURT I love veggie chips – and carrot chips are among my favourite kind. This is a dish in itself, and the flavour combination makes it so incredibly moreish. Quite frankly, I could easily eat the lot in no time at all, so how many servings the recipe makes depends on how hungry you are in the moment. The yogurt also works well with shop-bought vegetable crisps, raw carrot sticks and other crudités. 1kg carrots, peeled olive oil, for drizzling sea salt flakes and freshly ground black pepper For the za'atar yogurt 250g thick Greek yogurt 1 heaped tbsp za'atar, plus extra to serve finely grated zest of 1 and juice of ½ an unwaxed lemon 1 tsp garlic granules 1 Preheat the oven to 180C/160C fan/gas 4. Line your largest baking tray with baking paper. 2 To prepare the carrots, trim the root end of each with a diagonal cut, then use a Y-shaped peeler to shave each carrot into long slices, or use a sharp knife to thinly slice them as best you can. Place the slices on a clean tea towel and dry off as much of the moisture as possible. 3 Spread the carrot slices out on the lined tray, drizzle with some olive oil (but not too much) and bake for 25-30 minutes until crispy – check after 22 minutes to ensure they are not burning, as every oven varies. Remove from the oven, season generously with salt and leave to cool. 4 Mix all the yogurt ingredients together in a bowl and season generously with salt and pepper. Spread onto a platter or plate, finish with a drizzle of olive oil and a little za'atar, then top with the carrot chips and serve. PINEAPPLE, SPICED CARAMEL & THYME TARTE TATIN Tarte tatin has to be one of my favourite desserts of all time. Apples aren't the only fruit that deliver great results – pineapple is also fantastic and marries well with my love of spice. This is delicious served warm with whipped cream, custard or ice cream. SERVES 6 plain flour, for dusting 500g block of puff pastry 150g caster sugar ½ tsp ground cinnamon ½ tsp freshly ground black pepper leaves from 4 sprigs of thyme 500g fresh pineapple (avoid canned), thinly sliced 25g unsalted butter, cut into small pieces 1 Preheat the oven to 200C/ 180C fan/gas mark 6. 2 Select a large ovenproof frying pan for your tarte tatin. Dust a clean work surface with a little flour and roll the puff pastry out into a circle slightly larger than your pan. 3 Put the pan over a medium heat, scatter the sugar evenly over the base and sprinkle the cinnamon, pepper and thyme leaves evenly over the top. Once the pan heats up, swirl the sugar around in the pan (don't stir) until it has dissolved and turns a deep caramel colour. Arrange the pineapple slices nicely in the pan (this will be the top of your tart), then add the butter around the pineapple, turn the heat up a little and cook for a few minutes until the pineapple starts to caramelise on all sides, shaking the pan occasionally to prevent the pineapple from sticking. 4 Remove the pan from the heat and place your pastry circle on top, tucking the edges carefully all round the inside of the pan, being careful not to burn your fingers on the hot caramel. Bake on the top shelf of the oven for 25-30 minutes until the pastry is puffed up and deeply golden brown. 5 Wearing oven gloves, remove the pan from the oven, then place a serving plate larger than the pan over it. Carefully flip the pan and plate over together to turn the tart out on to the plate, and serve. TOMATO, CUMIN & ROASTED VEGETABLE PILAF Rice has always been a staple in my culture and my own diet. All the varieties, colours and different recipes – I just love them all. I also think rice can make a spectacular dish in its own right and not just as a side dish, and this vibrant and flavourful pilaf could certainly be the star of the show. But you can, of course, also serve it with roasted meats, fish, seafood or grilled halloumi and a myriad of stews and curries. It's also a great way to sneak lots of fresh vegetables into your cooking without the resistance often encountered when catering for a family. 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Spread the vegetables out on the tray and roast for 30 minutes, then remove from the oven and set aside. 3 Place a large saucepan over a medium-high heat (medium if using a gas hob) and drizzle in enough olive oil to coat the base of the pan. Add the onion and garlic and cook until translucent. Add the cumin seeds, turmeric and tomato purée and cook, stirring, for a couple of minutes. If the ingredients start to stick, add a little water. Next, add the rice, butter and a very generous amount of salt and pepper, then stir until the butter melts and coats the rice. Pour in the cold water and stir well, then cover the pan with a lid and cook over a gentle heat (low if using a gas hob) without stirring for 30 minutes. 4 Fluff the rice with a fork, carefully fold in the roasted vegetables and warm them through for a couple of minutes, then serve. PRAWNS WITH COCONUT TURMERIC SAUCE Prawns and seafood in general would be part of my dream feast. Nothing makes me happier than chargrilled seafood with lots of different sauces, from sweet to spicy. I've spent a lot of time in Thailand and Southeast Asia and always feel so inspired when I return home, and this is one of those recipes that I've been making for a few years now as a result. SERVES 3-4 50g desiccated coconut olive oil 3 garlic cloves, very finely chopped 1 tbsp ginger purée 3 fingers of fresh turmeric, scrubbed and finely grated 1 tbsp caster sugar squeeze of lime juice, plus lime wedges to serve 250ml coconut cream 8-12 raw king prawns, about 80g each, peeled with tails left on handful of fresh coriander, roughly chopped Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 220°C, 200°C fan, gas mark 7. Line a baking tray with baking paper. 2 Spread the coconut out on the lined tray and toast in the oven for 7-8 minutes until golden. Remove from the oven and set aside. 3 Place a saucepan over a medium heat, drizzle in some olive oil and fry the garlic, ginger and turmeric together for a few minutes until the garlic begins to colour around the edges. Add the sugar, lime juice, coconut cream and a good amount of salt and pepper and mix well. Simmer gently for 8 minutes, then remove from the heat. 4 Heat a griddle pan or frying pan over a high heat. Rub the prawns all over with olive oil and season with a little salt and pepper, then add to the hot pan and cook for a couple of minutes on each side until firm, fully opaque and cooked through. 5 Quickly reheat the sauce and stir in half the toasted coconut. 6 Place the prawns on a serving plate, drizzle with the sauce and sprinkle with the rest of the toasted coconut, then finish with the chopped coriander and serve with lime wedges. NOW BUY THE BOOK Our recipes are taken from Persiana Easy by Sabrina Ghayour, with photographs by Kris Kirkham (Mitchell Beazley, £28, published on 14 August). To pre-order a copy for £23.80, go to or call 020 3176 2937. Free UK delivery on orders over £25.
