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Tom's Guide
02-07-2025
- General
- Tom's Guide
11 top summer vegetables to grow in July — there's still time to enjoy a homegrown crop
The summer is now in full swing, and although I have started to harvest my broad beans and zucchini, there is still a golden window left to sow and grow many other vegetables and herbs. With plenty of long, warm days to look forward to and an abundance of daylight hours, there's still time to plant a kitchen garden in July to enjoy the long-lasting benefits right through to the end of summer, autumn and beyond. Here are 11 vegetables and herbs you can grow right now. Lettuce is a classic summer crop, beloved for its crisp, refreshing leaves that brighten up any meal. Now is an ideal time to sow varieties that will provide you with a steady supply of salad leaves for lunches, dinners, outdoor grills, and everything in between. Julian Palphramand, head of plants at British Garden Centres, recommends growing 'Salad Bowl' and 'Little Gem', which are varieties suited to summer sowing. 'They grow quickly and tolerate the warmer weather better than some other types,' he says. Top tip One key tip for growing lettuce now is to provide partial shade, especially during the hottest part of the day. Palapramand says this prevents bolting, which causes the plants to become bitter. Get instant access to breaking news, the hottest reviews, great deals and helpful tips. You can also enjoy a continuous harvest by sowing lettuce every two weeks, and look forward to keeping your salad bowl full well into autumn. These greens are fast growers, often ready to harvest in just 30 to 45 days For gardeners looking to sow something other than the common lettuce, Palphramand recommends pak choi and arugula, which thrive in the warmth of summer and can be enjoyed during late summer and autumn. 'These greens are fast growers, often ready to harvest in just 30 to 45 days,' says Palphramand. 'They are excellent for stir-fries, salads, and soups, offering a peppery, fresh flavour that complements many dishes,' he adds. I'm a particular fan of arugula for its peppery taste and eat it as a green salad, while I also add it into my go-to summer salmon quiche. Turnips are a real multitasker, offering both edible roots and leafy greens, with nothing going to waste. Palphramand says, 'When sown now, turnips mature as the weather cools, which tends to improve their flavour, making them sweeter and less bitter.' They typically take between 6 and 10 weeks to reach harvest size, so if you sow them in early July, you can expect fresh turnips on your plate by early autumn. What's more Palphramand adds that turnips grow well in most soils and require minimal care, making them an ideal crop for both experienced and novice gardeners. This Felco bypass pruner is perfect for medium-sized hands and comes with a comfortable ergonomic handle. It has a sturdy design, yet is lightweight and gives a consistent performance. What's more, this pruner is given a 5-star rating in our best pruning shears buying guide. If space is limited and you don't have a large backyard to grow vegetables, you can still grow your own if you have a small patio garden or balcony. Dwarf French beans make an excellent choice and can be sown directly into the ground or planted in containers and placed on a sunny balcony, making them ideal for compact spaces. Palphramand says you can expect Dwarf French beans to produce a steady harvest from late summer into early autumn, and that they are perfect for eating fresh, steaming, or adding to casseroles and salads. Top tip I enjoy Dwarf French beans slightly steamed and cooked in garlic with some freshly grated lemon rind. You'll have to get your skates on if you want to grow carrots, but you've still got a chance to plant late-season crops, such as 'Nantes' or 'Amsterdam Forcing'. However, Palphramand says there is an advantage of growing carrots at this time, 'Sowing carrots later in the year often helps avoid the main carrot fly season, reducing the risk of damage to your crop.' What's more, he adds, 'These varieties tend to produce sweet, tender roots that are perfect for roasting, steaming, or eating raw.' Top tip Carrots prefer loose, well-drained soil and benefit from regular watering during dry spells. You can harvest baby beetroot leaves early for salads or wait for the roots to mature in late summer This brightly-colored root vegetable is another crop that thrives when sown in the summer months. Apart from enjoying your beetroot harvest, the leaves will add vibrant color to your vegetable plot. The seeds can be planted in the ground or in containers, with multi-colored varieties to choose from, creating an array of colors. 'Beetroot grows well in a range of soils and is relatively low maintenance, making it ideal for those new to gardening,' says Palphramand, and adds, 'You can harvest baby beetroot leaves early for salads or wait for the roots to mature in late summer. Their natural sweetness intensifies as the weather cools, making them a delicious autumn vegetable.' Perpetual spinach (a type of Swiss chard) and Swiss chard are resilient, easy-to-grow greens that can be sown in July for a steady supply of leaves into autumn and even winter. Palphramand says, 'These crops tolerate cooler temperatures and can be harvested as baby leaves or mature plants. Both are packed with nutrients and versatile in the kitchen, suitable for salads, sautés, and soups.' Top tip I'm a big fan of baby spinach and enjoy it in salads, mixed and tossed with roasted pine nuts. You can also partly substitute it with basil for a delicious pesto. Radishes are the ideal crop to grow for impatient gardeners. Palphramand says, 'Radishes are one of the quickest crops to grow over summer, with some varieties ready to harvest in as little as three weeks.' And because they give fast results, he adds, 'This makes them a perfect crop for children and new gardeners who want quick and satisfying results.' Radishes grow well in containers or garden beds and can be harvested continuously with successive sowings. You can start to plant vegetables in July for a winter harvest. Palphramand suggests sowing kale and cabbage, choosing varieties like 'Fizz' and 'Nero di Toscana' kale, and cabbages such as 'Sweetie' and spring cabbage. If the plants can get established now, they will be ready to be enjoyed during the colder months, when you're looking to eat steamed vegetables rather than salads. These peas provide sweet, crunchy pods that are delicious fresh or cooked It's not too late to sow peas in July for a late-season crop, but don't dally. Palphramand says that mangetout and sugar snap peas are particularly reliable varieties for planting now. 'These peas provide sweet, crunchy pods that are delicious fresh or cooked,' he says, adding, 'Sowing peas now allows you to enjoy their fresh taste well into autumn before the colder weather sets in.' Top tip If you don't eat the peas freshly picked, they can be frozen and cooked in a hearty pea and ham soup later in the year. There are plenty of herbs that will thrive if sown right now. Basil, coriander, dill, and parsley can all be sown in pots or directly into the ground. There's nothing better than cutting freshly grown herbs and adding them to your dishes for extra flavor and aroma. Palphramand recommends regularly harvesting your herbs to encourage bushier growth, and I can vouch for that!
Yahoo
10-06-2025
- Business
- Yahoo
Casting call issued for new Channel 4 property auction programme
A casting call has been issued for a new television series about the high-stakes world of property auctions. Entrepreneur Sarah Beeny will present the Channel 4 series I Bought It At Auction With Sarah Beeny, which will explore the real-life drama, risks, and potential rewards of buying homes under the hammer. Each episode will follow buyers as they chase their dream homes through auction, "from bargain terraces to sprawling mansions - and even the occasional castle." But with many properties in need of renovation, the journey is rarely straightforward. People who have purchased a property at auction, and who are about to renovate the property or have an interesting story about a past renovation (ideally for residential use), are invited to get in touch with Phil or Rachael at property@ The series is a co-production between Little Gem and Knockers TV.
Business Insider
21-05-2025
- General
- Business Insider
I made Gordon Ramsay's 'perfect' 10-minute burger, and it tasted restaurant-worthy
I made Gordon Ramsay's easy recipe for the perfect 10-minute burger. Ramsay's burger includes bacon, cheddar cheese, Sriracha mayonnaise, and brioche buns. I loved Ramsay's burger, which was super juicy and tasted like it came from a top restaurant. Gordon Ramsay has a recipe for the perfect burger that only takes 10 minutes to make. I discovered Ramsay's bacon cheeseburger recipe while exploring his cookbook " Ramsay in 10," which includes 100 recipes inspired by his YouTube series of the same name. "From raw ingredients to an incredible juicy burger in just 10 minutes… this is my quickest burger ever!" he writes in the description. Ramsay's 15-minute pasta is one of my all-time favorite recipes, and I loved his recent tips for making the best plate of eggs. So, with the holiday weekend coming up, I decided it was the perfect time to give his burger a try. Ramsay's recipe puts a fun twist on traditional burger ingredients. To whip up four of Ramsay's perfect cheeseburgers, you'll need: 16 ounces of ground beef 4 brioche buns 4-8 slices of bacon 4 slices of cheddar cheese 2 egg yolks 1 frozen red chile 1 tomato, sliced 1 onion, sliced Little Gem lettuce Ramsay's recipe recommends adding two slices of bacon to each burger. Since the hickory-smoked bacon I had in the fridge was already quite thick, I decided to use only one slice per burger instead — but feel free to add as much bacon as you wish! His sauce also mixes things up from the usual ketchup. First, I prepped my chile pepper. Ramsay recommends always keeping a handful of chiles in the freezer for burgers, curries, and sauces. "Freezing the chile makes it really easy to grate with minimum fuss," he writes in his cookbook. I took Ramsay's advice and threw my chile in the freezer the night before I made these burgers. I also followed his tip to deseed the chile before grating it for a milder heat. Then, I began making the patties. First, I cracked my egg yolks into the bowl with my ground beef. Then, I added my seasonings, sprinkling salt and freshly ground black pepper on top. After throwing in my grated chile, I mixed everything together with clean hands. I divided the beef and formed four patties, each around 1 inch thick. "Remember that the thicker you make the patties, the longer they will take to cook," Ramsay writes in his cookbook. "So if you want these on the table in under 10, press your burgers until they are a little thinner for a quicker cooking time." I drizzled some vegetable oil on my griddle over medium-high heat. Ramsay recommends using either a griddle or a frying pan for this recipe. Since I was making four burgers, I opted for the griddle so I could cook everything together. Then, I threw my burgers on, seasoning them with some more salt and pepper. I allowed my patties to cook for about four minutes. While my patties were cooking, I quickly whipped up the sauce. I added my mayonnaise and Sriracha into a small bowl, threw in some salt and pepper, and mixed everything together — so easy. After four minutes, I added my bacon and onion slices to the pan. Once the bacon and onion slices were on the griddle, I increased the heat to high. As everything cooked together, I prepped the veggies for my burgers. Then, I flipped the burgers, bacon, and onions. Per Ramsay's recipe, I allowed them to cook for another five minutes. While my burgers were still on the griddle, I got the brioche buns ready. My bacon and onion slices were ready before my patties, so I took them off the griddle first. I placed them on a plate covered with a paper towel, per Ramsay's instructions. It was time to turn my burgers into cheeseburgers! Then, I tried Ramsay's special trick to melt the cheese. Ramsay recommends covering the patties with a lid or upturned saucepan to help the cheese melt — a similar method to the one I tried while making Guy Fieri's perfect burger. The cheese came out beautiful. It was almost time to eat, but first, I needed to build my burgers. After spreading the sauce, I threw on my veggies. I added my cheeseburger, bacon, and onions. I drizzled some extra sauce on my top buns and was done. Barely 10 minutes had gone by, and my burgers were ready to go. The cheeseburgers looked absolutely glorious. From the plump patty with oozing cheese to the crispy bacon right on top, this towering burger looked seriously impressive. It made for a great Instagram picture, but would Ramsay's burger taste as good as it looked? Oh yeah. Ramsay's 10-minute burgers were perfectly cooked. The patty was beautifully juicy, and the Sriracha mayonnaise and grated chile added just the right amount of heat. The bacon and onions also gave each bite some nice crunch, while the fresh tomato and lettuce cut through the heavy ingredients. I'll definitely be making Ramsay's perfect cheeseburger again. I've tasted some of the best restaurant burgers in the game, from the iconic cheeseburger at Peter Luger to Obama's favorite burger at Upland in Manhattan. And honestly, Ramsay's homemade burger recipe is right there with them. Plus, it's so easy and cheap to make at home. With summer on the horizon, barbecue season is here. And I can guarantee Ramsay's burger will impress at your coming Memorial Day and Fourth of July parties.
NZ Herald
03-05-2025
- General
- NZ Herald
Kem Ormond's vegetable garden: Lettuce soup - don't knock it until you try it
I am quite sure there will be a few screwed up noses, but if you have never tried it, be brave and give it a go, you may get a real surprise. Lettuce soup is part of French and Chinese cuisine. Of course, while it may be called lettuce soup, it often has the addition of such vegetables as onions, garlic, coriander, and potato, although the main ingredient is lettuce leaves. Croutons are also a terrific addition, adding a touch of crunch, as is a splash of olive oil and a dollop of sour cream. It can be served cool in summer, but oh so nice in winter, steaming hot! While I don't have my own recipe, there are plenty of tasty ones you will find online, and I have often used them when I have had an overabundance of lettuce. A lot of you have probably already planted your winter vegetable crops such as broad beans, broccoli, cabbage, cauliflower, celery, garlic, kale, silver beet, and spinach. I have just planted some more spring onion seedlings, and I have even planted a few lettuces. Now, a lot of people think of lettuce as a summer crop, but some do fine being grown in winter. Some of the hardy winter lettuce varieties are Cos, Tom Thumb, Little Gem, Lamb's Ear lettuce, and Corn Salad. Then there are the loose-leaf varieties such as oak leaf green and red, mesclun winter greens, and there is a great hearting variety called Imperial Triumph that is cold tolerant, great for down south. And please don't forget Miner's lettuce. This is an absolute treasure come winter, and as the leaves are, what I call, a little bit more meaty than other lettuces, perfect for lettuce soup. Winter is when the ground gets cold, and the slugs and snails are after something rather tasty to eat, so keep an eye out for these cheeky critters and remember if it is particularly cold where you live, your lettuces will enjoy being covered by a cloche or a cold frame. They also enjoy being snuggled up with a bit of pea straw or any dried plant material left over from summer. So, while we all think of winter as the time for casseroles and comfort food, soup can be an economical change on a Sunday night with lovely homemade bread. So, why not give the humble lettuce a shot in the pot?
West Australian
30-04-2025
- Business
- West Australian
Robust sales and gold discoveries in successful quarter for Ora Banda
Ora Banda Mining has mailed in another strong performance at its Davyhurst gold project in Western Australia, producing 23,150 ounces of gold in the March quarter and uncovering a potentially game-changing high-grade discovery. The company's gold sales rose 6 per cent to 23,643 ounces, lifting the total financial year-to-date sales to 71,467 ounces. This is also 6 per cent ahead of the last full-year's output, with a full quarter remaining. Ora Banda's Riverina underground mine remains the backbone of production, having delivered 127,000 tonnes of ore at a stellar 4.6 grams per tonne (g/t), 10 per cent above its 4.2 g/t reserve grade. The company says its Sand King underground mine continues to ramp up, producing its first stoping ore this quarter and yielding 3600 ounces at 3.4 g/t. This is also 6 per cent above reserve grade as the project tracks towards a steady-state production of 15,000 ounces a quarter by June. Management also noted a $375 per ounce increase in its forecast all-in sustaining cost guidance for the year, driven by operational adjustments and elevated gold prices. The figure presents a slight hiccup in an otherwise stellar three-year operational turnaround for the company, which was more than compensated by a nearly $2000 per ounce gold price gain in the past year. Ora Banda's financial resilience continues thanks to record gold prices and the strongest market seen in more than 15 years. Its cash pile this quarter reached $80.7M, despite $28.6M spent on capital projects, including $18.9M for Riverina and Sand King development and $2.8M for infrastructure to position the company for future production growth at Davyhurst. A six-day mill shutdown for upgrades reduced throughput by 7 per cent in the quarter, contributing to a revised financial year production guidance of 100,000–105,000 ounces. This was down from 100,000–110,000 ounces gold. As Creagh suggested, the company's biggest wins to start the year were delivered by the drill bit, with the recent discovery of its Little Gem prospect south of Riverina. Drilling uncovered a multi-lode system that could considerably extend its mine life when fleshed out. The program returned stellar hits, including a discovery hole for a substantial 22.7 metres running 5g/t and 10.9m at 6.4g/t across two separate lodes. A 16-hole follow-up program is now targeting 4.7 kilometres of prospective horizons, raising hopes the company can confirm a major discovery. Ora Banda says Davyhurst production will continue to perform, noting its head grade climbed 7 per cent in the quarter to 3.1g/t as Sand King's higher-grade ore replaced its low-grade stockpiles. Impressively, planned upgrades in the June quarter are set to boost Davyhurst's capacity to 1.4 million tonnes per annum. Robust cash flows, high-grade production and plenty of exploration upside underscore a continued rise to power for Ora Banda and its projected growth trajectory. As gold prices hold at record highs, the company is forging ahead toward its 150,000-ounce annual target, which would cement its place as one of Australia's rising gold producers. Is your ASX-listed company doing something interesting? Contact:
