This is a new recipes section - added by request following the 2015 Allotment BBQ
In due course this will be updated with a searchable index of recipes - providing you submit enough of them.
By popular demand the page is being launched with Maria's Gooseberry Shortbread, Carol's courgette recipes and Sue's Red Cabbage & Carrot Spicy Salad.
Please send in your recipes - for now use the contact form .
(or click on a title)
Large lasagne type dish
Cooking time 45 mins, 375F, 190C, Gas 5
6oz caster sugar
2oz Demerara sugar
12oz SR flour
6oz corn flour
2ox chopped walnuts
Cream butter and caster sugar until light and fluffy
Fold in flour and corn flour
Reserve 1/3 of mix – spread the rest over base of tin
Cover with gooseberries, sprinkle walnuts and Demerara sugar over the top
Crumble the reserved mix over the top
Bake for 45 mins
Cool in tin
Can be frozen – use within 3 months.
Serve with cream or custard
1 smallish red cabbage - hard storks removed and finely shredded
Carrots grated (about equal proportion to the cabbage)
1 red onion -finely chopped or sliced
A big handful of fresh coriander leaves snipped
A handful of fresh mint snipped.
A few extra herbs to garnish
Mix everything thoroughly together in a large bowl/dish.
Juice of 2 oranges
Juice of 1 lemon
2 tsp black mustard seeds - popped in a pan.
2 tsp black onion seeds
1 tsp cumin
1 tsp red chili flakes
Mix together then pour over salad and toss together.
Leave to stand for a while in the fridge.
This was the amount of dressing I used for the BBQ salad on Sunday - for a smaller salad just halve the ingredients.
Ingredients- Serves: 12
400g Rhubarb, trimmed and cut into 2cm lengths
225g caster sugar
250g slightly salted butter, softened, plus extra for greasing
3 medium Waitrose British Blacktail Free Range Eggs
175g self-raising flour
50g custard powder
100g ground almonds
500g tub Waitrose Seriously Creamy Madagascan Vanilla Custard
12 sugar cubes, crushed
1. Preheat the oven to 230°C, gas mark 8. Line a baking sheet with baking parchment. Pat the rhubarb dry on kitchen paper and spread out in a single layer on the baking sheet. Sprinkle with 25g of the caster sugar and bake for 20–25 minutes or until the rhubarb is lightly caramelised. Remove from the oven and leave to cool while preparing the cake.
2. Reduce the oven temperature to 180°C, gas mark 4. Grease and line a 28 x 22cm shallow baking tin with baking parchment. Beat together the remaining sugar with the butter, eggs, flour, custard powder, ground almonds and 100g of the custard until pale and creamy. Either fold through the rhubarb in the mixture OR wait and scatter the rhubarb over the cake after adding the custard at the next stage.
3. Turn into the prepared tin and spread in an even layer. Press deep cavities into the mixture with the back of a dessertspoon and pour the remaining custard into the tin. [optional: Scatter the rhubarb on top]
4. Bake for 45–50 minutes until risen and the sponge feels just firm to the touch but the custard is still quite wobbly in the centre. Scatter with the crushed sugar and leave to cool in the tin. Serve- cut into 12 pieces.