Seasonal Recipes

Recipe Tips for December

Coming soon

Recipe Tips for November

Chard and Chickpeas

1 small onion, finely chopped
1 carrot, finely chopped
1 bag chard, stems separated & finely chopped, leaves roughly chopped
6 sage leaves, chopped (optional)
1 bay leaf
4 garlic cloves, finely chopped
400g tin chickpeas
Pinch flaked chilli
200ml veg or chicken stock
juice of ½ lemon,
Olive oil, to serve
Handful fresh parsley, chopped
Salt & pepper

Sweat the onion, carrot, chard stalks, sage, bay leaf and chopped garlic in olive oil for about 15 minutes until the vegetables are soft but not coloured. Season well.
Add the chard leaves, chickpeas, chilli and stock. Cook gently for about 10 minutes.
Season to taste, add a squeeze of lemon juice and a little more chilli if desired.
Trickle over some olive oil, and scatter with the parsley.
From Riverford Organic Farms

Recipe Tips for October

Pumpkin and Lentil Soup

1 tbsp olive oil, plus 1 tsp for frying seeds
2 onions chopped
2 garlic cloves, chopped
approx 800g chopped pumpkin flesh, plus the seeds
100g split red lentil
a handful of thyme or sage leaves plus extra to serve
1litre hot vegetable stock
pinch of salt and sugar
50g crème fraîche, plus extra to serve
Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and herbs, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
Serve with a spoonful of crème fraîche, a few herb leaves and the toasted seeds scattered on top.
Adapted from BBC Good Food magazine

Recipe Tips for September

Coming soon

Recipe Tips for August

Coming soon

Recipe Tips for July

Gooseberry Fool

250g gooseberries topped and tailed
3 tbsp caster sugar
200g Greek yogurt
1 tablespoons icing sugar
1 tsp vanilla extract
splash of elderflower cordial
200ml double cream

Put the gooseberries, cordial and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge. Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.

Recipe Tips for June

Elderflower Cordial

Elderflowers are everywhere at this time of year, with their large, flat white flowers and delicious perfume on self-sown trees.
The fresh flowers make a delicious cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh (Elders are trees – don’t mistakenly use the flowers of cow parsley, or hemlock, which is deadly poisonous and smells of mouse).

About 25 elderflower heads
3 unwaxed lemons sliced plus their juice
1kg sugar

Shake the elderflower heads gently and remove any insects. Place the flower heads in a large bowl or saucepan with the lemons and water. Cover and leave overnight to infuse.Add the sugar and stir, leave until it is dissolved. Strain the syrup and using a funnel pour the syrup into sterilised bottles and seal with sterilised screw-tops.
Drink diluted with water (or Prosecco), add a splash or two, undiluted, to gooseberries or dilute one part cordial to two parts water for fragrant ice lollies.

Recipe Tips for May

If your tasted Rita’s nettle and wild garlic pesto at the Big Dig you will know how delicious weeds can be. Here’s another way of using them – don’t forget to wear gloves when picking and handling nettles. Wild garlic – also known as Ransoms – is in bloom now – it has pointed green leaves like lily-of-the-valley and smells strongly of … garlic. Very pretty and very invasive – so eat as much as you can.

Nettle and Wild Garlic Soup

1 large bunch of young nettles (or the tender tops)
1 large bunch of wild garlic
2 medium sized potatoes, diced
2 medium onions, chopped
1 celery stick, chopped into small pieces
1 pint vegetable stock
A knob of butter
Salt and pepper

Wash the nettles in a sink full of cold water and a large tablespoon of salt. Wearing rubber gloves add your nettles and wash thoroughly, drain and pat dry with a clean towel.
Separately wash and thinly slice the wild garlic leaves.
Melt the butter in a saucepan over a medium temperature and add the onions, cook gently until soft then add the potato and celery, cook until tender.
Melt the butter in a saucepan over a medium temperature and add the onions, cook gently until soft then add the potato and celery.
Cook for a further 5 minutes, then pour in the stock.
Reduce the heat, cover and simmer for 20 minutes, or until the potato is tender. Add a splash of water if it needs it.
Add the nettles and wild garlic and let this cook for a further 15 minutes
Bring to the boil then reduce the heat and simmer for about 15-20 minutes.
Pour into a blender and blend away.
Season to taste with salt and pepper.
Serve garnished with cream and wild garlic flowers with some nice crusty bread.


Recipe Tips for April

Coming soon

Recipe Tips for March

If you have rhubarb on your plot, here is a delicious alternative to crumble. If you don’t have any rhubarb think about planting some – it’s one of the easiest crops to grow if you have full sun and can sort out drainage, and comes back year after year.

Rhubarb Cakes

300g rhubarb
Juice of ½ lemon
165g self-raising flour
175g unsalted butter, softened, plus extra for greasing
175g caster sugar
3 large free-range eggs
2 tsp vanilla extract

25g unsalted butter
2 tbsp self-raising flour
1 tbsp caster sugar
2 tsp ground ginger
1 tbsp icing sugar, to dust
4 tbsp crème fraîche, to serve
2 tbsp clear honey, to serve

Preheat the oven to 180°C/gas mark 4. Grease a 23cm square cake tin and line with baking parchment.

Trim the rhubarb and chop into 3cm pieces. Place in a bowl with the lemon juice. In a separate bowl, beat together the flour, butter, sugar, eggs and vanilla extract. Fold in half the rhubarb and spoon the mixture into the bottom of the tin, spreading it out with a spatula. Scatter over the remaining rhubarb.

For the topping, rub the butter into the flour, then stir in the sugar and ginger. Sprinkle over the cake mixture and bake for 40-50 minutes. Leave to cool for 10 minutes, then remove from the tin. Dust with icing sugar, then slice into squares. Serve warm or cold with crème fraîche, ice cream or Greek yoghout, drizzled with honey.
Recipe from Sainsburys

Recipe Tips for February

Coming soon

Recipe Tips for January

Coming soon