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Food Recipes

Seasonal recipes that will use up some of that wonderful allotment grown fruit and veg! Please send us your seasonal recipes for this page.

  • Got a glut of rhubarb? Try this easy more-ish dessert …from Janet Gallimore
  • 1 ginger sponge cake (eg Jamaican Ginger cake)
    1 orange jelly – to make 1pint
    3 sticks of rhubarb
    4 tablespoons sugar (more if you have a sweet tooth)
    3/4 pint of custard
    Small pot of whipping cream
  • To keep the rhubarb in whole pieces, poach it in the oven.

    Cut into 1″ pieces, put with very little water in a casserole dish, sweeten to taste, cover and cook at 160*C for 20-30 mins until soft.

    If short of time, simmer in a pan on the hob – the pieces will probably disintegrate into a mush, but still taste good.

    Slice ginger cake into 8 pieces and layer with rhubarb in your trifle dish.

    Dissolve jelly (if you use 1/2 pint of boiling water and add ice cubes slowly to make up to 1pt you reduce the setting time).  Pour over ginger cake & rhubarb and allow to set.

    Once set top with custard.

    When cooled, finish with softly whipped cream.

  • Rhubarb wine should be made in May or June. It doesn’t matter if the rhubarb is a bit tough.
  • 3lb Rhubarb

    3lb Granulated Sugar

    1 Gallon Boiling Water

  • Wipe rhubarb with a damp cloth and cut rhubarb into small pieces.

    Place in plastic bucket, pour on boiling water and stir it up well.

    Cover and leave for ten days.

    Remove mould if one forms without breaking into the wine.

    Strain the liquid off into another bowl or  bucket.

    Add the sugar and stir until it is all dissolved.

    Cover and leave for another three days, stir daily.

    Bottle and loosely cork.

    Cork fully after fermentation has ceased.

    Taste after a few weeks and add sugar as required.

    Start drinking after six months.

  • Too many courgettes for you to use up. Why not make this soup and pop it into the freezer…from Lesley Marsh.
  • 450g (1lb) courgettes cut into small pieces

    25g (1oz) butter

    1 large onion

    1 litre (1.5pts) chicken stock (can be made from stock cubes)

    Salt and pepper to taste

  • Melt butter in a large pan

    Add onion and fry to soften

    Add courgette pieces

    Add chicken stock

    Bring to the boil and simmer until soft (20-30 mins)

    Liquidise and add seasoning to taste