In The Kitchen Garden with Le Parfait


From Garden to Jar: Preserving with French jar maker Le Parfait, cherished for their quality for over 80 years, ensures that produce grown in a roomy vegetable garden, rooftop allotment or even in a balcony container stays as delicious as it was on the day of picking and that nothing is wasted.

Savour the taste and don’t waste…

After months spent nurturing and tending to vegetables, gardeners can savour the extraordinary taste of home grown produce for up to a year, if heat preserved and stored correctly in a sealed Le Parfait jar.

A glut of one particular ingredient can seem daunting but with an ever-expanding library of basic step by step recipes on the Le Parfait website, nothing needs to be wasted. There are many ideas for being creative with excesses of produce; soups like Courgette and Mint or Cabbage with Bacon and confits like mushroom or sauces like passata.

How to preserve home grown-produce

Some of the most popular vegetables grown on British soil can be easily preserved and Le Parfait’s extensive recipes library shows exactly how to do it. When preserving, making chutney or pickling, only fresh vegetables which are not spoiled or bruised should be used.

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Above: Le Parfait’s heat-preserving recipes for Beetroot Curry and Ratatouille

Heat preserving: Heat preserving is the best way of savouring the natural taste of a vegetable and can sometimes be done very simply with just a pan, a sink and a hob. It is important to check the acidity of ingredients, as produce with a low acidity must be heat preserved in a pressure cooker.

Jars to use- Super Terrines, Super Jars, Familia Wiss Terrines.

Recipes and preserving ingredients on Le parsnips, green beans, peas, aubergine, fennel, butternut squash, tomatoes, carrots, swede and Brussels Sprouts. Once the basics of preserving have been mastered it can be applied to almost any vegetable. Preserving meals such as Curry, Ratatouille and Vegetable Soup are also available

Reading List- The Gentle Art of Preserving by Katie and Giancarlo Caldesi. Abundance by Alys Fowler

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Above: Pickled onions, cornichons, radishes and dill pickles. Look here and here for some of Le Parfait’s Pickles Recipes including Rita’s Bar and Dining’s house pickle recipe

Pickling: Pickling can be done with salt water or vinegar and eliminates the need to heat preserve produce.

Jars to use-  ALL Le Parfait Jars.

Recipes on Le pickled baby carrots, pickled onions, pickled cucumbers, pickled artichoke hearts.

Reading List- salt sugar smoke by Diana Henry, Food DIY by Tim Hayward

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Above: Le Parfait’s recipes for passatta, beetroot chutney

Chutneys, Sauces and Relishes: Chutneys are a great way to use up a glut of home grown vegetables in a creative and delicious way. They also make great gifts and mean home-grown produce can be shared with friends.

Jars to use- Super Terrines, Super Jars, Familia Wiss Terrines.

Recipes on Le mushroom ketchup, squash chutney, green tomato chutney, ratatouille, red onion relish, pasata, rhubarb and ginger jam

Reading List- The Women’s Institute Homemade Jams and Chutneys by Midge Thomas, Gifts from the Garden by Deborah Robertson, The Great British Vegetable Cookbook by Sybil Kapoor

Spring time kitchen garden inspiration with Petersham Nurseries Café

Petersham Nurseries, the idyllic local garden centre in Richmond, South West London, offers a place of calm away from the hussle and bussle of London, where nature and seasonality is respected. The menu, at Petersham Nurseries Café, carefully selected by culinary director and head gardener Lucy Boyd along with the kitchen team, uses only the best ingredients from trusted suppliers. These are paired with edible flowers, herbs and heritage vegetable varieties from the Petersham House Walled Kitchen Garden. Champions of their kitchen garden and sustainable living, Petersham Nurseries Café works hard to ensure that none of their home grown produce is wasted with chutneys, pickles, jams and marmalades all appearing on the menu.

Getting started with your vegetable garden

Le Parfait’s tip for new gardeners is to start small. Choose two or three vegetables that are often used in the kitchen and begin with these. Once a successful harvest has passed, the amount of vegetables planted can be doubled for the next one. Make sure the garden has space, is in an area which will catch the sun and is somewhere convenient for the gardener. Vegetables need to be tended to and the easier this is for the gardener, the more care they will receive. Also think about leaving space for paths or room to tend to the vegetables. Books like Alys Fowler’s The Edible Garden will guide first timers along the way with expert advice.

Never one for waste Le Parfait recommends using chipped jars as mini greenhouses on the vegetable patch, Le Parfait’s jam jars are also stylish containers for growing seedlings or herbs in or outside of the kitchen.


 Spoon PR Food PR agency, Spoon PR chef PR agency





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