Recipes You Might Like to Try


Swede and Cardamom Soup : Contributed by Jenny

This really is a wonderful winter warmer. It couldn’t be easier. It’s also a very healthy source of fibre, folic acid and vitamins A and C.

  • 2 large onions finely chopped
  • 3 celery sticks finely chopped
  • Few sprigs of thyme
  • 60g unsalted butter cut into small pieces
  • Sea salt and freshly ground black pepper
  • 6-8 cardamom pods crushed
  • 2 swedes peeled and chopped into small pieces
  • 1.5 - 2l hot chicken stock
  • 150ml double cream
  • Grating of nutmeg to serve

In a pan melt the butter.

Add the onions and celery and cook on a gentle heat for 5 minutes until translucent.

Add the swede, thyme and cardamom and stir.

Add the stock and allow to bubble away for 25-30 minutes.

When the vegetables are cooked through blitz with the cream and check the seasoning.

Delicious served with a chunk of crusty bread.

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Courgette Sauce : Contributed by Jenny

What to do with those surplus courgettes!

  • 2lb courgettes
  • 4oz butter, cut into pieces
  • 1/4 to 1/2 whole nutmeg, grated
  • 3-4 pinches of chilli
  • Salt

Cut each courgette into 3 to 4 pieces.

Steam for a few minutes until just soft but still bright green in colour.

Process with the butter, nutmeg, chilli powder and some salt.

Add the stock and allow to bubble away for 25-30 minutes.

Whizz until you have a soft puree.

Check for seasoning.

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Lemon Flan : Contributed by Jenny

  • Base:
  • 200g plain flour
  • 80g oats
  • 80g sugar
  • pinch salt
  • 110g margarine
  • Top:
  • 55g margarine
  • 80g sugar
  • 2 lemons OR 1 lemon & 1 lime
  • 55g plain flour
  • 140ml milk
  • 2 eggs

Make the Base:

1) Rub the margarine into the dry ingredients.

2) Press the mixture firmly into a lined sandwich cake tin.

Make the Top:

1) Separate the eggs – yolks in one small bowl, whites in a large bowl.

2) Whisk egg whites until white and fluffy.

3) Cream the margarine and sugar.

4) Grate the rind from the lemon/lime.

5) Squeeze the juice from the lemon/lime.

6) Add the lemon/lime juice, rinds and egg yolks to the creamed margarine and sugar.

7) Stir in the flour, then the milk.

8) Fold in the egg whites.

9) Pour this mixture on to the base.

10) Bake at 2100 for 10 minutes.

11) Lower to 1600 and cook for a further 30 minutes until the top is brown.

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Savoy Cabbage Thoran

Recipe taken from Waitrose magazine, and modified.

Serves 4. Preparation 15 minutes. Cooking 20 minutes

  • 2 tablespoons coconut oil
  • 6 curry leaves
  • 3/4 tablespoon black mustard seeds
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 1 green chilli, finely sliced
  • 40g desiccated coconut
  • 500g Savoy cabbage, shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon turmeric
  • Juice of 1/2 lemon

Heat the coconut oil in a large frying pan or wok until hot, then add the curry leaves and mustard seeds.

When the seeds crackle, add the red onion.

Cook for 10 minutes until soft and starting to caramelise, then add the garlic and chilli, and stir-fry for a couple of minutes.

Add the coconut and cabbage and keep tossing and turning for around 4-6 minutes or until it's wilted and tender. It may help to add a little water at this stage to prevent the cabbage sticking to the pan.

Add the salt and turmeric, squeeze over the lemon juice. Stir. Serve.

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Courgette Chutney : Contributed by Maggie

This is my little brother’s courgette chutney recipe – it is delicious. He sent it to me in 2003, soon after I first got my allotment, but not before the courgettes had turned into marrows. He said if I tried this I would never eat commercially bought chutney again. I haven’t!

  • 5lb (2.5kg) courgettes
  • 2lb (900g) fresh tomatoes
  • 1lb (450g) onions
  • 10 cloves of garlic
  • 2 pints (1.5l) malt or white vinegar
  • 8oz (225g) sultanas
  • 4 tablespoons salt
  • 1 tablespoon each peppercorns, allspice, ground ginger, coriander seeds
  • 3lb (1.5kg) white sugar

Note: the recipe recommends yellow courgettes, or a mix of yellow and green, as it can look murky. I have used all green, and it didn’t.

Cut the courgettes into 5mm (quarter inch) rings and halve. Chop tomatoes roughly. Chop the onions and garlic a little more finely.

Put the ingredients in a pan with 1 pint (600ml) of vinegar, the sultanas, salt and spices, and slowly bring to the boil.

In about two hours (keep the kitchen ventilated), when the vegetables are tender, add the remaining vinegar and sugar and stir to dissolve. Continue cooking until the mixture thickens, and pot.

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Courgette Cake : Contributed by Maggie

It has to be a recipe for something with courgettes in it at this time of year.

  • large handful sultanas
  • 2 medium–large courgettes, grated using course side of box grater
  • 2 large eggs
  • 125ml vegetable oil
  • 150g caster sugar
  • 225g self-raising flour
  • 1/2 teaspoon bicarb
  • 1/2 teaspoon baking powder
  • 2 sandwich tins, greased & lined
  • Filling:
  •    Good quality lemon curd (I use Duchy Originals) with some lime juice to taste
  • Icing:
  •    200g tub organic cream cheese
  •    100g icing sugar, sieved
  •    juice of 1 lime

Preheat oven to 180 C

Grate courgettes.

Combine eggs, oil and sugar in bowl.

Sieve in flour, bicarb and baking powder and beat until well combined.

Stir in courgette and sultanas.

Pour into tins and bake for 30 minutes until slightly browned and firm to touch.

Once cool, sandwich with lemon curd in middle.

Cream cheese icing on top – firm in fridge if preferred.

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Sweet & Sour Courgettesfrom Rekero Salads Book

  • 450g small courgettes, cut lengthwise into thin slices
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons oil
  • 2 tablespoons cider or wine vinegar
  • 3 tablespoons water
  • 2 tablespoons currants or raisins
  • 2 tablespoons pine nuts, or other nuts
  • salt and pepper

Dry toast the nuts in a pan, put aside, then

Heat the oil and lightly sauté the courgettes and garlic.

Add the vinegar, water and currants or raisins to the courgettes.

Bring to the boil.

Remove from the heat and transfer to a serving bowl.

Leave to cool.

Add the nuts and seasoning.

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Stuffed Courgettes
adapted from Sarah Brown’s ‘Vegetarian Kitchen’

  • 4 large courgettes (long ones good but the round ones work well cut in half lengthways)
  • 8 oz onions, peeled and finely chopped
  • 2 tbs olive oil
  • 1 clove of garlic
  • 3 sticks of celery, finely chopped
  • 6 or 8 (depending on size) ripe tomatoes (or 1 tin)
  • 1 tbs fresh parsley, finely chopped
  • salt and freshley ground black pepper
  • 4 oz grated cheddar cheese
  • enough water to cover the bottom of the dish

Pre-heat the oven to gas mark 4, 350 degs F (180 degs C).

Prepare the courgettes by washing them then blanching them for 5 mins in boiling water. Remove them from the water and cool slightly. Cut in half lengthways and scoop out the seeds.

Lightly fry the onions and garlic for a few minutes. Add the celery and continue cooking for 5 mins. Add the tomatoes and cook the mixture for approximately 20 mins or until the mixture is cooked through.

Add seasoning and parsley.

Allow the mixture to cool slightly then pile into the courgette cavities.

Place the filled courgettes into a lightly greased ovenproof dish and sprinkle them with grated cheese.

Pour the water into the dish then bake for 20 mins or until the shells are tender and the cheese on top is golden brown.

Serve straight away.

Delicious with jacket potatoes!

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Beetroot Brownies

  • Cooking time : Preparation : 15 mins, Cook : 40 mins, Plus cooling
  • Skill level : Easy
  • Servings : Makes 15-20

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit.

  • 500g whole raw beetroot (3-4 medium beets)
  • 100g unsalted butter, plus extra for the tin
  • 200g bar plain chocolate (70% cocoa)
  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • 3 eggs
  • 2 tablespoons pine nuts, or other nuts
  • 100g plain flour

Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

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Carrot Hummus

Serves 4

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6 tablespoons olive oil
  • 1 tsp honey
  • 500g carrots, peeled
  • 3 large garlic cloves, bashed
  • Juice of half a lemon
  • Juice of 1 orange
  • 3 tablespoons tahini or smooth peanut butter
  • salt and pepper

Preheat the oven to 2000C/Gas Mark 6.

Toast the cumin and coriander seeds in the oven until just fragrant and very lightly coloured.

Grind to a fairly fine powder using a pestle and mortar.

In a large bowl, whisk 4 tablespoons of the oil with the honey and toasted spices.

Cut the carrots into 4-5cm chunks and add to the dressing with the garlic. Toss to coat and season with salt and pepper.

Tip into a small roasting tin and roast, turning once, until the carrots are tender and just starting to char slightly around the edges, about 35 mins.

Allow to cool slightly, then scrape everything into a food processor, slipping the garlic cloves out of their skins as you do so.

Add the lemon and orange juices, tahini (or peanut butter) and remaining oil and pulse to a puree.

Adjust the seasoning if necessary and serve with bread.

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