Ingredients 1 pound of Rhubarb 200 mil of water 1 pound of sugar. (jam sugar if preferred but not necessary). 1 Microwave oven. 1 jam jar and lid. 1 conventional oven. Method Set your microwave to ¾ power. With a sharp knife finely slice your rhubarb into ½ cm slices. Place into a microwave dish with lid.…
(from Hugh Fearnley-Whittingstall’s book: ‘Three Good Things on a Plate’) Serves 4 Ingredients: 600-700g new potatoes, scrubbed or scraped 4-5 garlic cloves, peeled and bashed 3 tbsp olive oil One bunch of asparagus One pack of halloumi cheese Juice of half a lemon 2 tbsp chopped flat-leaf parsley Method Pre-heat the oven to 190C (175C for fan) Cut the potatoes into…
You can make this with any mixture of spinach, perpetual spinach or Swiss chard – there’s plenty around on the allotments at the moment. I’ve loosely adapted it from a recipe in ‘A Baker’s Life’ by Paul Hollywood Ingredients 1 tsp olive oil 2 cloves of garlic 500g swiss chard leaves or spinach (if using…
Jerusalem artichokes are a perennial vegetable that grow very easily on the allotment. I inherited mine with my plot and every year I look forward to being able to dig them up for this winter soup adapted from Delia Smith’s recipe. Ingredients 500 g carrots 700 g Jerusalem artichokes (weight before peeling) 75 g butter…
This is my fav thing to do with rhubarb! Rhubarb – fruit or vegetable? Although it’s often used in sweet dishes it’s actually a vegetable, and a very versatile one too. Danny Kingston, A.K.A Food Urchin, had a glut of rhubarb growing in his allotment. As there’s only so much crumble you can eat, he decided to…
I found this quick and easy recipe on the website www.italianfoodforever.com after I’d enjoyed the dish while travelling in Puglia. It’s great for using the leafy parts of root vegetables like turnips or beetroots, or the leaves of broccoli (as in the recipe) or kale. Orichiette are the little shell-shaped pasta which I’ve never…