These generous-sized galvanised planters from Ikea are rather good value. Four holes had to be punched in the base for drainage and then they were planted up with Euphorbia robbiae and Molinia caerulea ‘Subsp. Caerulea variegata’. Both these plants have spread all over the garden and will be perfect for my daughter’s decked courtyard garden which is in part-shade.
The flower bed next to the allotment shed is awash with Ajuga reptans ‘Atropurpurea’. It’s mingling with acid yellow Euphorbia myrsinites and they look gorgeous together. Since the tulips are over I’ve added bits of both to a few pots on the terrace. When they’ve finished flowering I plan to add the ajuga to the shady bed at the far end of the garden planting it around the primroses.
Coriander seeds sown twelve weeks ago have done really well in the greenhouse. A polystyrene trough was going free outside a fish restaurant and it has made a great growing space.
Spinach beet has been cropping all Winter but will shortly be going to seed so more rows have now been sown.
A new recipe for Easter Marmalade and Chocolate Tart…
For the base
400g milk chocolate digestives
100g unsalted butter, melted, plus more for greasing
For the filling
5 tbsp rough cut marmalade
300ml double cream
200g milk chocolate, broken into small chunks
100g dark chocolate, broken into small chunks
1 Grease a 20cm loose bottomed tart tin with butter.
2 Put the biscuits into a food processor and blitz until they resemble breadcrumbs. Add the melted butter and blitz again, until the crumbs start to clump together.
3 Put the biscuit mixture into the greased tart tin. Press down the mixture with the back of a spoon, so that it evenly compacts in the tin and up the sides. Put the base in the fridge to set for at least 1 hour.
4 Once the base has set, spoon in 4 tbsp of the marmalade, and evenly spread it out.
5 Put the chocolate into a large, heat- proof bowl, then pour the cream into a pan and put on a medium heat until it starts to bubble. Remove the cream from the heat and pour gently and slowly over the chocolate. Whisk the cream and chocolate mixture, until all the chocolate has melted, and the mixture comes together.
6 Pour the mixture on top of the tart base, spooning over the last 1 tbsp of marmalade and swirling through when you are done.
7 Put the tart in the fridge to set, for at least 3 hours, before slicing and serving. This keeps well in the fridge for 2-3 days.
A pot of Spring flowers gathered from the garden.