Cheese Plant Books

When we garden, we put our soul in the soil. The choice of plants we grow are often guided by our inner eye traversing some faraway landscapes of our past. And this is how cultures travel across continents: via the hands of gardeners who seek, subconsciously or otherwise, to recreate their homeland in distant lands. My late mother, who was Welsh, loved her daffodils and poppies, and from her years in Asia, she had an affinity for orchids. Our home in Portsmouth is bursting with orchids and daffodils, as my mother planted her memories on English soil.

A piece of Bangladesh in East London

High above the rooftops in East London, the families from Bangladesh created these vegetable boxes redolent with gourds, chillis, aubergines, tulsi (holy basil) and greens to supplement the food from their cultures. Meeting here in the cool evenings, speaking in their mother tongues, these gardeners nurture their plants as well as their link to their homeland and families.

A verdant family garden in London with strong Indian influence

The gallery below shows the construction of a family garden in London with overtones from India, woven into English culture and cuisine, bursting with good food.

RECIPES

Quick Dhal

Plants: aubergine, chilli, onion, garlic, ginger and spinach (optional)

Heat 1 tbsp sunflower oil in a large heavy pan and fry 1 large onion, 4 cloves garlic and 1 tbsp ginger until softened. Add the 2 tsp turmeric, 2 tsp ground coriander, 2 tsp cumin and 1 thinly sliced red chilli and cook for 30 seconds.

Add 800ml boiling water to the pot and stir in 1 tbsp vegetable bouillon powder (or 1 vegetable stock cube). Stir until dissolved. Add 115g red lentils and 1 large aubergine, cubed, and a handful of spinach leaves if using. Cover pot and simmer for 15-20 minutes on low heat.

Add in a can of chickpeas including their water. Heat until everything is nicely warmed.

Moroccan Mint Tea

Plant: Mint

Moroccan Mint Tea is a popular drink in northern Africa, traditionally served in tiny glass cups with lots of sugar! I had great memories of sitting in a cafe in the middle of a souk in Tangier (where no alcohol is served) drinking endless cups of mint tea, watching life go by.

• 4 cups water
• I large handful of fresh mint leaves, spearmint is the best
• 1 tablespoon green tea leaves, stronger the better
• 3 to 4 tablespoons sugar

Heat a teapot up with boiling water and then discard the water. Add the tea leaves to the teapot, then pour a few tablespoons of boiling water over the leaves. Allow the leaves to soak briefly, then swirl the pot to rinse the leaves and discard the water. Add the mint leaves and sugar and fill the pot with about 2 cups boiling water. Leave the tea to steep for a good five minutes at least.

Baba Ganoush

Plant: Aubergine, parsley and lemon

This is a wonderful Levantine dip that is so easy to make and so healthy too! Chargrill the aubergine for that smoky taste.

• 2 medium aubergines
• 40ml extra virgin olive oil
• 1 large lemon, juiced
• 1 small bunch parsley, finely chopped
• 2 tbsp tahini
• ¼ tsp ground coriander
• ¼ ground cumin 
• Heat the grill to the highest setting, and grill the aubergines for 40 minutes, until completely softened with blistered skin. Turn over halfway through to ensure that the aubergines are cooked throughout with blistered, slightly blackened skin. Leave to cool.
• Peel and discard the skin. Put the flesh in a blender with the rest of the ingredients. Season with salt and pepper. Blitz roughly for that chunky texture.
• Transfer to a bowl, drizzle with more olive oil and garnish with some parsley leaves. Serve as a dip or with flatbread and pitta.