Too many courgettes? This recipe is from allotment member, Christine Loran, and it’s a cake which Christine has brought to the Harvest Supper for all of us to taste.


6oz soft brown sugar, 12 oz SR flour, 1tsp baking powder, 1 tsp cinnamon, 1tsp ginger, half tsp cloves, 1 tsp salt, 3 eggs, 8 fl oz sunflower or corn oil, 1 tsp vanilla essence, 8 oz grated courgettes, 3oz chopped walnuts (optional), 1 tsp grated orange rind. A 14 x 9 cake tin.


Gas mark 4 or electric 185 for 45-50 minutes.

Sieve the first 6 items into large mixing bowl and mix well.  Pour in the oil.  Add the vanilla and break the eggs into the mixture. Beat the mixture until well blended.  Stir in remaining ingredients.  Pour into the tin and bake for the time given.  Cool in the tin.


Here’s another Harvest Supper recipe from Christine Loran.  Very useful for using up surplus vegetables.


1 courgette, 1 large carrot, 1 sweet potato, 1 butternut squash, 1 large red onion, 1 red pepper, (all cut into chunks) 4 large tomatoes (skinned and quartered), 2 cloves garlic crushed, 1 tsp coriander, 1 tsp ground cumin, 1 tsp paprika, 1 tsp cinnamon, 1 tsp allspice, 1 tsp salt, 1 pint hot vegetable stock, Olive oil, 1 tsp Parmesan cheese grated.


Fry onion and garlic gently in some oil for about 5 minutes.  Place vegetables and onion mixture in a tagine or large casserole and sprinkle over all the spices.   Pour over hot vegetable stock, cover with lid and place in oven at Gas 4 or 180c to roast for around 40 minutes or until tender.  Remove from oven and gently stir in Parmesan cheese before serving with couscous or salad.


Too many courgettes for you to use up?  Lesley Marsh says this soup can be made on the day or put into the freezer.


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.


A rhubarb recipe – this time a drink! It 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 – ready for Christmas then!

GROWN-UPs TRIFLE (made with rhubarb)

Here’s a seasonal recipe that will use up some of that allotment-grown rhubarb.  This one is from Janet Gallimore.


1 ginger sponge cake (eg Jamaican Ginger cake), 1 orange jelly – to make 1 pint, 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.