Seasonal Recipes

Make the most of all your allotment produce with our selection of recipes from our very own allotment holders and DAS members! 

Recipes for:
Spring / Summer

If you have a delicious recipe to add to our page, let us know!

Roasted Rhubarb

 

Ingredients:

 

500 g rhubarb sticks, trimmed

45 g granulated sugar

Zest of 1 orange (optional)

Method:

Preheat the oven at 170 C.

Cut the rhubarb in 5-cm sticks and place them on a baking tray.

Sprinkle them with the sugar and the orange zest.

Cover with foil and put into the oven for 20 minutes.

Remove the foil and continue to roast for another 5-10 minutes until the rhubarb is tender.

Rhubarb Meringue Pie

For a 25cm diameter tart

For the pastry:

* 175g plain flour

* 100g butter

* 1 egg yolk

* 1½ tsp caster sugar

* 1 pinch of salt

For the filling:

* 750 g rhubarb

* 160 g sugar

* 2 eggs, separated

Method:

Make the pastry and leave it to rest for half an hour in the refrigerator.

Meanwhile prepare the rhubarb. Peel and cut the sticks into 2 cm pieces.

Put them into a big saucepan with 100g sugar.

Cook gently for 20-30 minutes, stirring from time to time until the rhubarb is tender.

Drain and let it cool.

Roll out the pastry and line the tin. Bake blind at 200°C.

Reduce the temperature to 170°C.

Mix the rhubarb with the 2 yolks.

Spread over the pastry and bake for 15 minutes.

Add a pinch of salt to the egg whites and whisk until firm.

Add 60g of sugar a little at a time until the mixture is glossy.

Reduce the temperature to 120°C. Spread the meringue mixture onto the tart and bake for 15 minutes.

Recipes for:
Autumn / Winter

Buttery braised cabbage

 

Serves 4 as a side

 

Ingredients

 

900g white or green cabbage (outer leaves and core removed), finely shredded

1 onion, finely sliced

150g diced chorizo

2 tbsp olive oil

30g butter

1 tbsp red wine vinegar

salt and pepper

 

Method

 

1. Heat the oil in large, deep pan or casserole (with a well-fitting lid) and gently fry the onion. Add the chorizo and continue to fry on a slightly higher heat, stirring continuously, until the chorizo begins to turn brown.

 

2. Add the cabbage and stir. Add the butter and stir again so that everything is coated in the melted butter.

 

3. Add salt, pepper, the vinegar and 3 tablespoons of water. Stir, cover and reduce the heat to very low. Cook for an hour or until the cabbage is very tender, checking regularly to stir and add water if it gets too dry. Season again if necessary and serve.

Pumpkin, Red Onion

and Cheddar Tart

 

Pastry:

170g plain flour

pinch of salt

85g cold butter, cut into small cubes

1 egg yolk

4-5 tbsp cold water

 

Onion Mixture:

1 tbsp olive oil

4 red onions, finely chopped

 

Pumpkin Filling:

1 tbsp olive oil

800g peeled and deseeded pumpkin or squash, cut into bite-sized chunks

2 eggs, lightly beaten

150 ml double cream

1 tsp light brown sugar

pinch of ground nutmeg

5 tbsp cheddar

salt and pepper

 

 

1. Pre-heat the oven to 200°C.

 

2.Make the pastry. Sieve the flour into a bowl, add the salt and rub in the butter to form coarse breadcrumbs. Stir in the egg. Gradually stir in the water until the mixture binds itself together. Press into a ball, cover with cling film and chill for 30 minutes.

 

3. Heat the oil in a frying pan and gently fry the onions for at least 30 minutes until very tender and sticky

 

4. Meanwhile, toss the pumpkin in the olive oil and some seasoning. Lay the pumpkin on a baking tray and roast for 30 minutes or until tender and golden, turning half way through if necessary. Whizz the pumpkin in a food processor until smooth and set aside.

 

5. Line the pastry case with a sheet of greaseproof paper and tip in some ceramic baking beans. Bake the case for 10 minutes, then remove the paper and beans and bake for a further 5 minutes. Remove the tart case from the oven and reduce the oven temperature to 180°C.

 

6. Combine the pumpkin purée with the eggs, cream, sugar, nutmeg, 3 tbsp of the cheddar and some seasoning. Sprinkle the tart case with the remaining cheddar and then the onions.

 

7. Fill the tart case with the pumpkin mixture and bake for 25 minutes until set.

Leek, Onion & Potato Soup

 

serves 4-6 people

 

Ingredients

4 large leeks

50g butter

2 medium potatoes, peeled and diced

1 medium onion, chopped small

275 ml milk

2 tablespoons cream

2 tablespoons fresh snipped chives (or chopped parsley)

salt and pepper

 

Method

Trim off the tops and roots of the leeks, discarding the tough outer layer. Now split them in half length-ways and slice them up quite finely, then wash them thoroughly in two or three changes of water and drain well.

 

In a large thick-based saucepan gently melt the butter, then add the leeks, potatoes and onion, stirring them all around with a wooden spoon so there is a nice coating of butter. Season with salt and pepper then let the vegetables sweat over a very low heat for about 15 minutes.

 

After that add the stock and milk, bring to simmering point, put the lid pack on and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft – if you have the heat too high, the milk in it may cause it to boil over. Now you can either put the whole lot into a liquidiser and blend to a purée, or else press it all through a sieve.

 

Return the soup to the saucepan and reheat gently, tasting to check the seasoning, and stirring in the chopped chives and adding a swirl of cream just before serving.

Sherried Pumpkin and Almond Soup

 

Serves 6

 

Ingredients

 

130g blanched almonds

1.5 kg pumpkin or squash

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, peeled and crushed

2 tbsp sherry

1l vegetable or chicken stock

 

 

Method

 

1. Preheat the oven to 180°C. Lay the almonds on a baking tray and roast for 10 minutes until golden.

 

2. Peel and deseed the pumpkin. Cut into large chunks and coarsely grate.

 

3. Heat the oil in a large pan. Gently fry the onion until soft. Add the garlic and continue to fry gently for a further minute. Add the sherry and leave to sizzle for 1-2 minutes. Add the grated pumpkin and almonds and fry for 10 minutes, stirring frequently. Pour in the stock and leave to simmer for 10 minutes.

 

4. Take the pan off the heat before blending the soup until smooth. Gently reheat before serving.

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