We are always interested in more recipes that use the produce from your allotment to add to the website and quarterly newsletter. If you have any photos of the finished bake then we would like to include these on the website too.
Marrow and Ginger Jam Ingredients1.5kg/3lbs of marrow (after peeling and de-seeding) Finely grated rind of 2 large lemons + juice 40g/1.5ozs root ginger 1.5kg/3lb granulated sugar 15g/½ oz butterInstructionsCut the marrow into small squares and steam for 20mins. Turn into a bowl and add the lemon juice and rind, and the ginger crushed and tiedRead More
This recipe serves 8 and takes 20 minutes to make plus 50 – 55 minutes to cook. Rhubarb and Custard Cake Prep Time: 20 minutesCook Time: 50 minutesTotal Time: 1 hour, 10 minutes Serving Size: Serves 8 IngredientsFOR THE ROASTED RHUBARB 400g rhubarb, trimmed and cut into chunks 2 tbsp caster sugar 2 tbsp orange juice FORRead More
Rosy Soup Serving Size: Serves 4 Ingredients1 tbl sunflower oil 100 gm chopped onion 100 gm diced potato 1 celery stick, chopped 350gm uncooked beetroot, peeled and diced 225gm peeled and chopped tomatoes 900ml vegetable stock 2 tbl cider vinegar 2 bay leaves Freshly ground black pepper Natural yoghourt to garnish InstructionsHeat oil in largeRead More
This recipe makes approx 1 litre of Spicy Tomato Sauce. I was still using jars in April that I had made the previous September. Spicy Tomato Sauce Yield: approx l litre Ingredients2 kg ripe tomatoes sliced 150ml spiced vinegar 150g sugar Pinch cayenne pepper Half level teas paprika pepper 1 level dessertspoon saltInstructionsI used aRead More