Posts Tagged ‘allotment recipes’

Leeks are a valuable and versatile ingredient in the kitchen delivering a huge amount of flavour and are often overlooked. If you have a glut of Leeks in the garden or allotment or are simply craving their delicious mild onion flavour why not give this recipe a go, it is a firm favourite at home.

Leeks ready to be harvested and cooked

Leek and Bacon Quiche

  • 350g Shortcrust Pasty or a shop bought cooked pastry case
  • 25g Butter
  • 3 Leeks chopped
  • 175g  Streaky Bacon chopped
  • 200ml Double Cream
  • 4 Eggs
  • 125g Cheddar Cheese grated
  • 2 tbsp fresh chopped Parsley

If you are not using a shop bought pastry case grease a 25cm flan tin with some of the butter, line with the shortcrust pastry and bake blind.

Heat the remainder of the butter in a frying pan and fry the leeks over a medium heat until soft and just turning brown, remove the leeks and set aside, now fry the bacon until crisp.

Beat together the cream and eggs, then stir in the leeks, bacon, grated cheese and parsley. Pour carefully into the pastry case and bake at 190C/375F/Gas mark 5 for approx 25 minutes or until golden brown and set.

Serve it hot or cold, it also makes a good addition to a lunchbox or a picnic.

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Gathering wild food can be so much fun… and hedgerows have lots to offer.  We will be giving you plenty of ideas of what’s there to be found throughout the year. 

This week we are focusing on Sloe Berries.

Traditionally used in gin here are a couple of non-alcohlic ideas of things you can do with the humble sloe!

Making Spiced Sloe Jelly

  1. Collect around 5 lb of sloes
  2. Cover with water
  3. Add 2 cinnamin sticks and about 20 cloves
  4. Simmer until tender
  5. Tip into muslin and allow juices to drip through but don’t squeeze
  6. Add 1lb sugar to 1 pint of juice approximaitely
  7. Add 1/2 pint malt vinegar
  8. Boil until mixture begins to thicken
  9. On a cool teaspoon take a sample of the mixture and see if it begins to set as it cools
  10. When it does pour the mixture into storage jars and seal
  11. This is excellent with steak and kidney pudding, game and venison. 

Making Sloe & Apple Jelly

This recipe was kindly sent in byFrederica – so many thanks and we hope you enjoy it.

  • Cook until soft equal amounts of sloes that have been pricked with a bodkin, roughly chopped windfalls or crab apples and enough water to cover
  • Tip the mixture into muslin and leave the contents to drip into a container but do not squeeze
  • Combine the juice with sugar at a ratio of 1 pint of juice to 1 lb of sugar
  • Cook until set

When collecting berries don’t forget this handy Berry Picker.  It helps in the battle against thorns and speeds up the picking as well!


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 Now is the perfect time to be harvesting the gooseberries and being a lover of all things fattening, I couldn’t resist turning just a few of mine into a beautifully indulgent Gooseberry Fool. 

So if you too would like to have a go at making this heavenly dessert read on.


500g gooseberries
100g sugar
half pint double cream
few drops of vanilla essence
dash of elderflower cordial to taste


Top and tail the gooseberries and place in a saucepan

Add two or three tablespoons of sugar and heat through for a few minutes on a low heat

Allow the gooseberries to soften nicely, add the remaining sugar and then continue heating to allow for some of the water to evaporate

Take care to stir the mixture and avoid allowing it to burn onto the bottom of the pan

Remove from the heat and leave to cool

Sieve the mixture to remove skins, seeds etc

Stir in a dash of elderflower cordial and taste.  Add more if desired

In a separate bowl whip up the cream

Fold the gooseberries carefully into the cream

Place in the fridge to chill

Find a large bowl, a quiet moment and enjoy!

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