•900g (2 lbs) raw beetroot shredded or grated•450g (1 lb) onions skinned + chopped•700g (1 ½ lb) apples peeled + chopped•450g (1 lb) seedless raisins•1 litre (1¾ pt) malt vinegar•900g (2 lbs) sugar•30 ml (2 level tbsps) ground gingerPlace all ingredients in a preserving pan (or very large saucepan) and bring to the boil. Simmer over a moderate heat until soft and pulpy - about 1 hour. Pot and cover in the usual way. Makes about 3 kg (6 ½ lbs)Printable version of this recipeClick to Close
•1.4 kg (3 lbs) cooking apples, peeled + diced3•1.4 kg (3 lbs) onions, skinned + chopped•450g (1 lb) sultanas or seedless raisins•2 lemons•700g (1½ lbs) Demerara sugar•600 ml (1 pt) malt vinegarPut apples, onions and sultanas in a pan. Juice the lemon, grate the rind, and add both to the pan, with the sugar and vinegar. Bring to the boil, reduce the heat and simmer until the mixture is of a thick consistency, with no excess liquid. Pot and cover in the usual way. Makes about 1.8 kg (4 lbs) This is a light chutney, fruity but not spiced, good with pork and poultry.Printable version of this recipeClick to Close
You need to grow some ‘Mayan potatoes’ for this recipe (bred by Greenvale AP and the Scottish Crop Research Institute from species found growing wild in the foothills of the Andes in Peru - a different species to the usual potato).They cook in half the time of normal potatoes, don’t need peeling although classed as main crop, and taste delicious with a lovely creamy texture. They are no good for boiling as they turn to mush but are wonderful for chips and roasting and this recipe.•1 kilo potatoes cut into wedges•olive oil (about 3 tablespoons)•1 tablespoon paprika•1 teaspoon cayenne pepperHeat oven to gas mark 7 and put roasting dish towards the top, with olive oil covering base.When hot, add spices and potato, stir them to coat and leave to cook. (my mayan potatoes take about 20 - 30 mins – normal potatoes take 45 – 60 mins).Printable version of this recipeClick to Close
•30 heads of elderflower heads (pick on a sunny day •in full flower - discard any going brown)•(optional) 1 lemon + 2 oranges, scrubbed skins, sliced•1.6 litres (3 pints) boiling water•1.4 k (3lbs) sugar•50 gms (2oz) citric acid dissolved in a few tablespoons •of cold water1. Put elderflower heads in a bucket and add the sugar, lemons and oranges if using, and the boiling water and stir to dissolve the sugar and squish the fruit.2. When it has cooled add the citric acid mixed in water.3. Cover and stir twice daily for 2 days.4. Strain (through muslim if there are black fly lurking) and bottle.Makes just under 3 litres. Drink diluted to taste (approx 1 part cordial to 5 parts water). Can be frozen.Printable version of this recipeClick to Close
•225g (8 oz) shelled broad beans•350g (12 oz) dried pasta•450g (1 lb) asparagus, trimmed•2 tbsp olive oil + oil for basting•2 garlic cloves, crushed•grated/shredded zest + juice of 1 lemon•3 tbsp chopped fresh mint•4 tbsp single cream•4 tbsp grated Parmesan cheeseBlanch the broad beans for 2 mins, drain.Cook pasta for 10 mins until al denteHalve asparagus spears. Brush with a little oil and grill for 3 - 4 mins on each side, until charred and tender.Heat 2 tbsp oil in a pan, add the garlic and lemon zest and fry gently for 3 mins. Add the beans, mint and cream; heat gently.Drain the cooked pasta and return to pan. Add the sauce, cheese and lemon juice, toss lightly to mix, season and serve at once.Printable version of this recipeClick to Close
•225g (8 oz) shelled broad beans•350g (12 oz) dried pasta•450g (1 lb) asparagus, trimmed•2 tbsp olive oil + oil for basting•2 garlic cloves, crushed•grated/shredded zest + juice of 1 lemon•3 tbsp chopped fresh mint•4 tbsp single cream•4 tbsp grated Parmesan cheeseBlanch the broad beans for 2 mins, drain.Cook pasta for 10 mins until al denteHalve asparagus spears. Brush with a little oil and grill for 3 - 4 mins on each side, until charred and tender.Heat 2 tbsp oil in a pan, add the garlic and lemon zest and fry gently for 3 mins. Add the beans, mint and cream; heat gently.Drain the cooked pasta and return to pan. Add the sauce, cheese and lemon juice, toss lightly to mix, season and serve at once.Printable version of this recipeClick to Close
•12 oz borlotti beans•1 onion + 2 garlic cloves•2 tbsp olive or sunflower oil•1 tbsp chopped mixed herbs•14 oz can chopped tomatoes•2 tbsp sun-dried tomato pestoTopping:•100g (3½ oz) fresh breadcrumbs, •75g (3 oz) grated cheddar cheese, •25g (1 oz) ground almondsSoak the borlotti beans overnight. Drain and put in pan with enough water to cover. Boil with lid off for 10 mins, then simmer with lid on until soft, adding extra water as necessary. Peel and chop onion + garlic. Heat the oil in a flameproof/ovenproof casserole, add the onion, garlic and herbs and fry for 5 mins until softened. Add the tomatoes and pesto; stir well.Add borlotti beans together with their liquid. Bring to the boil, cover and simmer gently for 15 mins. Remove from the heat and season to taste. Mix all the topping ingredients together until evenly combined. Scatter evenly over the top of the stew and bake in the oven at 200 C (400 F) Mark 6 for 15 mins until the topping is crisp and golden. Serve with a green vegetables + warm bread.Printable version of this recipeClick to Close
•250g butter, cut into bits (at room •temperature)•250g (1 cup) caster sugar or brown sugar•4 eggs, beaten•350g (3 cups) self raising flour•juice and zest of 1 orange•1 tsp cinnamon•1/2 tsp mixed spice•350g (3 cups) courgette, grated•50g (1/2 cup) walnuts, roughly chopped•80g (1/2 cup) sultanasOrange Cream Cheese Icing•125g cream cheese•50g unsalted butter•300g icing sugar•juice and zest of 1/4 orangeGrease and line a deep 25cm (10 in) cake tin with baking paper. Preheat oven to 180C. Sieve the flour with the spices.Place the butter and sugar in a bowl and beat until creamy. Add the eggs gradually until well incorporated.Fold in 1/3 of the flour, followed by 1/2 of the orange juice and zest, repeat, then use the remaining flour, so that all ingredients are well combined. Stir in grated courgettes, walnuts and sultanas.Pour the mixture into the prepared cake tin and cook on the centre shelf of the preheated oven for around 1 hour or until the cake is firm to touch. Leave to cook before icing. (alternatively use 2x20cm (8in) cake tins, reduce the cooking time to 30-40 minutes, and sandwich with the icing). Orange Cream Cheese Icing: Beat cream cheese and butter together until creamy. Gradually beat in the icing sugar and orange juice and zest until you have a smooth creamy icing. Spread over the cooled cake.Printable version of this recipeClick to Close
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•450 gms Courgettes•450 ml Veg stock or stock cube•225 gms Full fat soft cheese (a 200 gm Sainsburys •pack (not flavoured) will do).•1 teaspoon of mild curry powderWash, top and tail courgettes, chop them into small chunks, then boil them in the stock for 6 min.Blend the mixture with a high speed blender until a fine liquid, stir in the pack of soft cheese, add the curry powder, serve immediately.Wonderful !Printable version of this recipe
Heat 5 tblsp of sunflower oil in a large frying pan fry 11/2 tblsp of mustard seed until they popAdd 10 curry leaves and cook stirring for 1-2 minutesAdd 3 finely sliced onions (allotment grown) and 2 dried chillies finely slicedCook on a high heat for 1 minute then cook gently until the onions are soft about 15minutes stirring every now and thenAdd salt and 1tsp of turmeric then stir in a small shredded white cabbage (allotment grown) and I used a mandolin to finely slice it. Cook covered for 15mins or until tenderStir in 100gs of grated coconut (I used a Patak sachet and added a small amount of water to make it into a creamy sauce)Best meal in a long time and on the menu once a month from now on. It also works with carrots but since my carrots were a disaster I can't claim it as a recipe for using allotment produce.Sue Berger KL1Printable version of this recipeClick to Close
1 large onion, sliced2 tbsps sunflower oil750g pumpkin, peeled, cut into large bite-sized piecesthumb sized piece of fresh ginger root, peeled and finely chopped2 garlic cloves, peeled and chopped1 tsp turmeric¼ tsp cayenne¼ tsp ground cinnamon½ tsp all spicepinch of salt350ml coconut cream (or 400ml tin of coconut milk)100ml waterJuice of 1 limeJuice of 1 orange200g cabbage, kale etc cut into strips (the original recipe calls for green beans, but as these are not growing now, a savoy type cabbage works well as a substitute)4 tomatoes, cut into 1/8thshandful of fresh coriander leaves, choppedMethod:1. In a large saucepan, fry the onion in the sunflower oil until softened.2. Add the pumpkin, ginger and garlic and fry until fragrant.3. Then add the turmeric, cayenne, cinnamon, allspice and a pinch of salt. Follow with the coconut cream, water, lime and orange juice. Simmer for 10 minutes. 4. Then add the cabbage and the tomatoes and simmer for another 10 minutes. Season to taste and add the coriander.5. Serve the curry with rice. (All Spice/ Pimento is the dried green unripe berry of the pimento tree which grows in the Caribbean. It has a flavour similar to nutmeg, cinnamon and cloves combined so use these if you haven’t got any allspice)Printable version of this recipeClick to Close
•2lbs Beans, sliced (not too small)•1½ lbs Onions (chopped)•1lbs Demerara sugar•1¼ pints Vinegar (use ½ pickling & ½ Malt)•2 teaspoons Turmeric•2 teaspoons Dry Mustard•2 teaspoons CornflourBoil beans. Drain when cooked.Cook onions in ½ pint vinegar.Put all in one pan and add the rest of the vinegar and boil for 15 minutes.Mix turmeric, mustard and cornflour with a little vinegar, add to mixture and add the sugar.Boil for 10 minutes.Put into jars.Some Useful TipsPut the jars on a tray & put in the cold oven then set it on a low heat ( I set it to 140c in a conventional oven); this prevents the jars from cracking or breaking when you put the hot chutney in them.When you add the sugar, stir with a wooden spoon until you are sure the sugar has dissolved before bringing the mixture to the boil. You can tell when the sugar has dissolved if you tap the spoon on the bottom of the pan, if it sounds or feels gritty it is not quite all dissolved.Printable version of this recipeClick to Close
(Nicola Cryer)Basic quanties per batch given but I always make a lot more due to popularity!2.5kg pickling onions1 ltr of malt vinegar1 tbsp mustard seeds1 tsp celery salt1 tbsp cumin seeds2 bay leaves5 cardoman pods1 tbsp coriander seedssalt1 fresh or dried chilli per jar ( half a red and green looks good if using fresh)1. Top and tail onions and sprinkle over salt and leave over night2. Pack the onions into sterilized jars with the chilli 3. Add vinegar to a heavy bottom pan and all the spices and bay leaves4. Bring to the boil and simmer for 10 mins and removebay leaves5. You can either strain the mixture or add to whole mixture to the onions ( depends how spicy you like them).6. Seal immediately and leave to cool.Printable version of this recipeClick to Close
Makes around 3kg2.5kg of green tomatoes( I have added a few red if short of green ones)500g onion1 tbsp salt500g sutanas500g cooking apples500g muscavado sugar1 ltr of spiced pickling vinegar 1. Chop tomatos(skin if you prefer ,but I don't bother) and finely chop onions and sprinkle with salt overnight ....do not rinse the following day!2. Chop sultanas if you prefer and peel, core and roughly chop apples.3. In a large heavy bottomed pan add sugar and vinegar, bring to boil, stiring until all the sugar has disolved.4. Add sultanas, apple and simmer for 10 mins.5. Strain any juice from the tomatoes and onions and add to vinegar....return to boil and simmer stirring occassionally for approx 1hr until the liquid has reduced significantly and fruit is soft ....some liquid may need straining off if not evporated/absorbed fully.6. Put mixture into sterilised jars and seal immediately.Printable version of this recipe
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(Nicola Cryer)Gherkins ...I don't weigh I just pickle whole. Slice lenghways or sideways depending on size of gherkin.1 litre of white wine vinegar ( any other is to tart)400g sugar1 tbsp mustard seeds2 tsp celery salt2 tsp tumeric1 tsp ground mace (optional)2 cinnamon stick1 tsp corriander seedI also added a few dried whole chillies to mine to give a sweet/ spicy kick ( but it's hot!!)1. Salt the gherkins overnight ..then chop slice or leave whole acording to size and preference.2. Pack gherkins into sterilized jars.3. Put vinegar and sugar into a heavy bottomed saucepan and begin to boil....stiring frequently.4. Stir in the spices and return to boil...simmer for ten mins or until sugar has dissolved...remove cinnamon sticks.5. Pour vinegar into sterilized jars - up to you if you strain or not (I prefer not to).Printable version of this recipeClick to Close
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(Nicola Cryer)200g plain flour2tsp baking powderpinch smoked paprika3 free range eggs150mls milk400g of sweetcorn kernals6 spring onions finely chopped200g feta cheese8 slices of streaky baconoil for fryingFor tthe dressing2 tbsp sweet chilli sauce1 tbsp olive oil2 tbsp white wine vinegar2 spring onions finely choppedRocket to serve1.First make the dressing.place sweet chilli sauce in a bowl and gradually whisk in the olive oil. finally stir in the vingar and chopped spring onionsset to one side2.For the frittersmix the flour, baking powder and paprika in a bowl. season the mixture and add the eggs and milk to the flour then carefully whisk everything together.3. Place the sweetcorn and spring onions in a bowl and add just enough batter to bind them.4.Heat the oil in pan and add spoonfuls of the mix to the pan to make little fritters. cook them for two mins on each side, drain on kitchen paper and keep warm until all the batter mixture is used up.5. Cook the bacon until crispy6. Place two or three fritters on a plate, crumble over some feta. top with two pieces of bacon and a drizzle of dressing
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