... AND COOKING THEM

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Borlotti Bean and Fennel Stew

A hearty stew for those colder evenings – perfect with rustic chunks of crusty bread (serves 4 lunches or 2 dinners). 

• 2-3 tablespoons light olive oil
• 1 large onion, finely chopped
• 5-6 garlic cloves
• 1 teaspoon fennel seeds
• Half a fresh fennel bulb (optional)
• 1 bay leaf (optional) 
• 1 can of tomatoes
• 1 teaspoon white sugar
• 1-2 cups borlotti beans, fresh from      their pods
• 1-2 cups water
• 2-3 strips lemon peel
• 2 tablespoons capers
• Salt and pepper to taste
• Chopped parsley to garnish (optional) 

Gently heat the oil in a saucepan and cook the onions until soft. Add the garlic (chopped or crushed), bay leaf and fennel/fennel seeds and cook gently for 5-10 minutes, stirring occasionally.

Add the tinned tomatoes, sugar, beans and water and cook at a steady boil for approximately 45 minutes.

Add the lemon peel, capers (these two ingredients make all thedifference!) and season the mixture. Simmer for a further 15-30 minutes until the beans soften and have a creamy texture.

Stuffed Rainbow Chard 

I found this variation on dolmades (stuffed vine leaves) in Monty and Sara Don’s book: Fork to Fork. The main ingredient is large (and, ideally, colourful) leaves of chard. For the stuffing you will need: 

• 75g (3 oz.) basmati rice 
• 1 large onion 
• 4 tablespoons olive oil 
• 2 tablespoons pine nuts 
• 2 tablespoons sultanas 
• Sea salt and pepper (you could also add garlic/chilli/fresh herbs) 

Parboil the rice in salted water for about 5 minutes. Soften the onion in the olive oil and sweat for a further two minutes. Add all the other stuffing ingredients. 

Blanch 6-10 large (brightly coloured) chard leaves for 1 minute in salted water. Drain and add a handful of the stuffing and fold/roll into a parcel. 

Pack the parcels into an oiled oven-proof dish and pour in water to 10mm (1/2”) up the sides and bake at 190°C (375°F)) for approximately 25 minutes. 

Apple Traybake Cake

A delicious cake which can be made richer by adding cinnamon and raisins or dates to the middle layer. Good on its own cold or hot with custard. 

• 500g      (1lb) Cooking apples (apples peeled, cored and thinly sliced)
• 350g      (10oz.) Self raising flour
• 280g      (8oz.) Caster sugar
• 225g (6oz.) Butter (or margarine)    
• 4      Medium eggs
• 1      Teaspoon vanilla extract (or seeds from one vanilla pod)
• 2      Teaspoons baking powder
• 2 – 3 Teaspoons demerara sugar (to decorate) 

Preheat oven to 180⁰C/350⁰F.

Line a large baking tray with buttered/oiled greaseproof paper.

Put the butter/margarine, caster sugar, eggs and vanilla into a bowl and mix. Sieve the flour and baking powder into the bowl and combine with the other ingredients. Add milk if the mixture is too thick and doesn’t drop off the spoon easily.

Spread half of the mixture into the lined baking tray and then arrange half of the apples over the mixture.

Put the rest of the cake mixture on top of the apples and then arrange the remaining apples again on top

Sprinkle the apples with demerara sugar.

Bake for 45-50 minutes.  The cake will be cooked when the skewer comes out clean. 

Thai Squash Soup 

Serves four. 

• 1 medium-sized squash (butternut or similar texture) 
• Salt and pepper 
• One generous slosh of olive oil 
• 2-3 fresh red chillies 
• 3 cloves garlic 
• 1 thumb fresh grated ginger 
• 1 large bunch fresh coriander 
• 2 limes, zested and halved 
• 2 tablespoons fish sauce 
• 800 ml unsweetened light coconut milk 
• 300 ml chicken stock 
• 200 g rice noodles 

Chop the squash, de-seed, cut into chunks (skin on) and roast at 180 °C with the dried chilli, salt and olive oil for 40 minutes. 

Pummel the garlic, ginger and coriander into a paste and mix with the lime and fish sauce to form a thin paste. Heat a large pan and add the paste and squash flesh for 1-2 minutes then add the coconut milk and chicken stock (add more chilli/salt/pepper/lime/fish sauce/sugar to taste). 

Simmer for 15 minutes then add noodles to the soup and, simmer for a few more minutes, then serve with freshly chopped coriander/chilli. 

Quince Marmalade

This is recipe from the National Allotment Society which first appeared in the 1845 boo, Modern Cookery by Eliza Acton. It can be used as a jam on toast or served with savoury foods such as cheese or cold meats.

• 2kg (4lbs) quince
• Water
• Granulated Sugar

Wash and scrub the fluff off the quinces, then peel and core them. Place in a large pan and pour over enough water to almost cover. Bring to the boil and then simmer/stew for 35-45 minutes until the fruit is soft. 

Strain and pass the fruit through a food mill. Put the pulp back in the pan with the strained juice and add 280g sugar for every 500ml of juice (1½lbs per pint). Stir and dissolve under a low heat until the mixture resembles a thick porridge. Poor into sterilised jars/pots and label.

Gooseberry Upside-Down  Cake

A refreshing variation on upside-down cakes – there’s a tartness to the caramelised top (bottom?) which is superb with crème fraiche. 

• Soft  brown sugar
• Gooseberries  (green or red)
• 2 large eggs 
• 100g (4oz.) sugar 
• A few drops of vanilla extract
• 100 g (4oz.) butter or margarine 
• 100 g (4oz.) self raising flour 

Grease a round 8″ cake tin with butter.

Cover the bottom with a generous quantity of soft brown sugar – a good few millimetres. Cover the sugar with a single layer of gooseberries (topped, tailed, washed and drained).

Make a sponge mixture by mixing the butter, vanilla and sugar, gradually combining the eggs and finally the flour. Bake in a moderate oven (180-200⁰ C) for 35-50 minutes until golden brown and a skewer comes out clean.

Allow to cool, chill, turn out and serve. 

Mary's Blackberry Cheescake

A delicious cheesecake base which is suitable for other toppings such as blackcurrant, strawberry or mixed fruit syrups.

For the base:  

• 200g (8 oz.) digestive biscuits
• 75g (3 oz.) butter
• Crushed hazelnuts (a small a handful)

For the cheesecake:

• 300g (12 oz.) double cream 
• one pack cream cheese
• Seeds form one vanilla pod (or ½ teaspoon      vanilla essence/extract

For the topping

• one tablespoon water
• 50-75g white sugar
• 75-100g      (3-4 oz.) blackberries

Melt the butter in a saucepan. Take of the heat and add the digestive biscuits and pound until the mixture has the texture of a dry crumble mix. Add the hazelnuts if you Spread the mixture evenly across the bottom of a 200mm (8”) round oven-proof dish.

Combine all the cheesecake ingredients and stir until smooth. Pour over the cheesecake base and bake in a pre-heated oven set at 150°C. Remove from the oven after 45 minutes and allow to cool at room temperature for about an hour and then refrigerate.

Add the sugar, fruit and water to a small saucepan and simmer gently until the blackberries have broken down and the mixture starts to thicken. Allow to cool and refrigerate.

Pour the fruit mixture over the cheesecake when served. 

Fennel Pasta Sauce 

• 3-4 tablespoons olive oil
• 1-2 teaspoons fennel seeds
• One onion
• 4-6 cloves garlic
• One fennel bulb, thinly sliced
• One tin chopped tomatoes
• Tomato puree
• Black pepper
• 1-2 teaspoons white sugar
• Salt to taste

Peel and finely chop the onions and gently fry with the fennel seeds nuts until they soften and brown. Peel

and crush the garlic and add to the pan with the chopped fennel for a further 10 – 15 minutes.

Add the chopped tomatoes, tomato puree and season pepper/chilli seeds and sugar. Cook slowly for at least 30 minutes (the longer the better) and add salt if needed before serving (if the pan is oven-proof.

Serve with boiled drained pasta and grated parmesan cheese.

Fruit ice-cream 

To make 2 litres of ice-cream (a typical supermarket tub) use 

• 250g (8 oz) strawberries (or a mixture of soft fruit: strawberries, raspberries, currants), 
• 250g (8oz) double cream and 
• 125g (5oz) white castor sugar 

(If you store your sugar with vanilla pods the ice-cream will taste even better!) 

Puree the strawberries then mix in the cream and sugar. Put them in an ice-cream maker. If you don't have an 

ice-cream maker (then add it to your Christmas list and) put the mixture in a 2 litre tub and put it in the freezer, give it a stir every hour or so to keep the mixture smooth before it sets. 

If you keep the ice-cream in a freezer, it will set harder than shop-bought ice-cream so remember to take it out and allow to de-frost for 15-30 minutes before serving. 

Beetroot Chutney 

A nice ‘Branston’ style pickle, and a good way of preserving surplus beetroot. 

• 1kg beetroot 
• 500g onions 
• 750g cooking apples 
• 500g raisins 
• 1kg sugar 
• 2-3 tablespoons ground ginger 
• 1 litre malt vinegar 

Peel and grate or chop the (raw) beetroot and peel and finely chop the onions and apples. Then put in a pan with the other ingredients. Bring to the boil and then simmer until thick. Pot in sterile jars

Paella

A  superb summer dish which uses some of the first legume crops.

• 500-750g (1-1½lb) meat/fish (choose from chicken, lean pork, prawns, squid, mussels)
• 8 tablespoons olive oil
• 2-3 large carrots, sliced
• 2 onions 
• 4-5 garlic cloves 
• 1 smoked sausage, sliced (chorizo is ideal)
• 1 red pepper, sliced or chopped
• 2-3 tomatoes
• 100-200g (4-8 oz.) mixed legumes (broad beans, peas, french beans)
• 1 cup rice (long grain is fine but a Spanish paella rice produces better results)
• 2 cups water  (for a richer paella include stock and/or wine)
• 2 teaspoons smoked paprika
• pinch of saffron
• salt to taste

Gently fry the carrots and onions in the olive oil until the onions have softened. add the meat/fish (reserving the prawns/mussels), sausage  and half the red pepper and cook until the meat starts to brown.

Add the garlic, smoked paprika and saffron and stir for 5-10 minutes. add the rice and water/stock and simmer gently for 20-25 minutes, stirring occasionally. 

Add the remaining red pepper, legumes, chopped tomatoes (and prawns/mussels if reserved) and continue cooking gently until the mixture has thickened. If the rice is still firm then add some more water and cook for a bit longer (I like to slightly caramelise the Paella rice).

Serve with slices of lemon, crusty bread and a green salad.

Summer Pudding

Use blackcurrants, redcurrants and an assortment of other summer fruits to make this summer favourite. Serve with fresh cream or crème fraiche. 

• Medium slices of white bread (crust removed) – enough to line a 1 litre bowl and make a lid.
• 750g (1½lb) of currants and other soft fruits (raspberries, strawberries, gooseberries, blueberries, blackberries)
• 100g (4oz) white sugar

Line the base and sides of a 1 litre bowl.

Gently simmer the fruit with the sugar –until the sugar has completely dissolved and then a few further minutes so juice starts to run from the fruit mixture. 

Reserve 1-2 table spoons of the juice. Poor the fruit and juice mixture into the lined bowl and make a lid out of the bread slices so that the pudding fills the bowl to just below its top. Cover with cling film, place a saucer on the top and put a weight on top so that the lid is slowly and gently squashed into the fruit mixture. Place in the fridge and leave overnight. 

Turn the pudding out and pour the remaining juice over the top.

Roast Beetroot

Roasting or baking beetroot brings out a lot of their natural sweetness. They can stainy so you may wish to handle with rubber gloves and protective clothing when handling.

They can be eaten raw as an accompaniment to a hot meal or, when cool, used as the basis of salads (try it with crumbled feta cheese and thinly sliced red onions over a mixed green salad, drizzled in olive oil). 

• Whole beetroot, washed (allow two medium or one large one per person)
• 2 tablespoons of oil (light olive, rapeseed or sunflower oil) 
• Coarsely ground sea salt
• A few sprigs of fresh thyme (or a generous pinch of dried thyme) 

Coat the raw beetroots with the oil, sprinkle with with salt and thyme and place in a baking tray in a pre-heated oven, 200°C. 

Bake until the beetroot is soft but before it wrinlles or shrinks – usually 30-40 minutes for medium beetroots 45 minutes for large.

Remove from the oven and peel the beetroot (if using for a salad, allow to cool first).

Add more seasoning if necessary. 

Gooseberry Fool

A traditional refreshing summer dessert that goes well with crisp shortbread. You can substitute the double cream for Greek yoghurt or thick custard (or a mixture of the above). 

• 400g (1lb) gooseberries 
• 100 (4oz.) white or golden sugar · 
• 300ml (½ pint) double cream or Greek yoghurt or thick custard · 
• Sprig of mint or head of elderflower (optional) · 
• Vanilla seeds from one pod or half a teaspoon of vanilla extract (optional) 

Top and tail the goosberries. Heat in a pan with half the sugar until soft and the fruit starts to burst. Allow to cool, and then chill in the fridge. 

Beat the cream (or substitute ingredient) with the remaining sugar until thick. Combine with the chilled gooseberry syrup – either totally combined or rippled. 

For extra richness add either a head of elderflowers or a sprig of mint to the gooseberries before cooking them and/or add vanilla pods/extract to the cream mixture. 

Broad Bean Hummus

Perfect with crackers, pitta bread or toasted sour dough bread.

• 450g (1lb) of broad beans
• 1 tsp spices (from cumin seeds, coriander seeds, black pepper, paprika, chilli seeds)
• 2 crushed garlic cloves
• Sea salt to taste
• 3 tablespoons of extra virgin olive oil
• Water
• Parsley or coriander leaves

Boil the shelled beans in salt water for five minutes, cool under running water, and remove from their skins.

Bake the seeds gently in a medium oven. Grind to powder in a mortar and pestle with the salt while still warm.

Place the beans, spice mix, garlic, olive oil, and a small amount of water in a blender and blend to a smooth puree. Add more water if the mixture is too thick, and more salt if needed.

Sprinkle with a small garnish of chopped parsley or coriander.

Strawberry ice-cream

To make 2 litres of ice-cream (a typical supermarket tub) use 

• 250g (8 oz) strawberries (or a mixture of soft fruit: strawberries, raspberries, currants),
• 250g (8oz) double cream and 
• 125g (5oz) white castor sugar  

(If you store your sugar with vanilla pods the ice-cream will taste even better!)

Puree the strawberries then mix in the cream and sugar. Put them in an ice-cream maker. If you don't have an ice-cream maker (then add it to your Christmas list and) put the mixture in a 2 litre tub and put it in the freezer, give it a stir every hour or so to keep the mixture smooth before it sets. 

If you keep the ice-cream in a freezer, it will set harder than shop-bought ice-cream so remember to take it out and allow to de-frost for 15-30 minutes before serving.

Lavender Shortbread/Lavender Sugar   

(Makes 12-20 biscuits)  

A distinctive biscuit which can be eaten alone or as an ideal accompaniment for a rich vanilla ice cream. Ideally the lavender flowers should be added to the sugar at least two weeks in advance so it may be useful to make a large batch that you can re-use.   

• 125g (5 oz.) sugar or castor sugar  
• ½ teaspoon lavender flowers  (or scale up the above in proportion if making a larger batch for storing)  
• 200g (8oz) butter, softened  
• 250g (10oz.) plain flour  
• 50g (2oz.) rice flour or semolina   

At least two weeks in advance, finely chop the lavender, mix with the sugar and store in an air tight container.   

Separate the flowers from the sugar immediately before making the biscuits. Put the butter and sugar in a mixing bowl and combine until the mixture is smooth.   

Add the flour, rice flour/semolina and lavender flowers seeds and mix with a spoon until the mixture resembles breadcrumbs. Pour onto a floured worktop and need to form a smooth dough. Chill the dough for 15 minutes.    

Roll the dough out to a 5mm/¼in thickness, and cut into your preferred shape.  

Chill for a further 30 minutes. Place on baking paper on top of baking trays and sprinkle with a little extra lavender sugar. Cook at 180⁰C/ 350⁰F for 15-20 minutes, until pale golden-brown.  

Place the biscuits onto a rack, sprinkle with sugar and allow to cool completely. 

Rhubarb Vodka 

A quick and easy way to preserve any surplus rhubarb. Delicious on its own or mixed with lemonade or a sparkling wine.

Ingredients (the exact proportions don't matter, so you can add adjust the relative amount of fruit and sugar to suit your own taste):

• 500g (1lb) of rhubarb
• 500g (1lb) of sugar
• 1 litre of vodka 
• 2-3 vanilla pods (optional, but worth the effort!)

Simply soak all of the ingredients and store in a cool dark place. I use 2 litre kilner jars, but any air-tight container will do. Initially the liquid will need inverting or gentle stirring every day or two to stop the sugar from setting. It is ready to bottle (or drink!) after 3-4 weeks - when the liquid turns a pale shade of pink and the rhubarb turns a pale brown/green colour. 

You can leave it for much longer (up to a year) and the rhubarb taste becomes more pronounced. 

For a special treat add two or three vanilla pods. 

Kale and (Wild) Garlic

This side dish can be prepared with garlic but has a more subtle flavour if you use wild garlic leaves which are at their best in early April just as the plants start to flower.

Ingredients (per person)

• Kale - 25-30g (1oz.) 
• Garlic (one clove) or wild garlic (a generous handful)
• 1 tablespoon olive oil 
• one quarter of fresh lemon

Blanch the kale in salt water and drain. If you are using 'ordinary' garlic,  crush the garlic and gently fry in olive oil before adding the kale. If you are using wild garlic, add raw to the drained kale and gently coo in the olive oil until wilted.

Squeeze the lemon over the mixture and serve while hot.

Rhubarb Crumble Muffins

Makes twelve "standard" sized muffins.

Ingredients:

• 175g (7 oz.) caster sugar 
• 175g (7 oz.) rhubarb cut into small cubes
• 2 tbsp sunflower oil 
• 1 egg 
• 1 tsp vanilla extract 
• 125ml buttermilk/natural yoghurt
• 200g (8 oz.) plain flour   
• 1 tsp baking powder 
• 1 tsp bicarbonate of soda

For the crumble topping 

• 50g (2 oz.) soft brown sugar
• 50g (2 oz.) plain flour 
• 25g (1 oz.) porridge oats 
• 1 tsp ground cinnamon 
• 50g (2 oz.) butter 

Pre-heat the oven to 220⁰C (200⁰C fan) and place twelve muffin cases in a cake tray.

Stir the sugar and rhubarb together and set aside to soak while you prepare the crumble mixture. 

Mix together the soft brown sugar, flour, oats and cinnamon, then rub in the butter to form a coarse crumble topping. 

Stir the sunflower oil, egg, vanilla and buttermilk (or yoghurt) into the sugar and rhubarb mixture. Add the flour, baking powder and bicarbonate of soda and stir well for fifteen seconds (don’t be concerned if there are patches of dry flour). Spoon equally into the muffin cases and top with a thick layer of the crumble mixture. 

Bake for 15-18 minutes until golden brown.  

Nettle Soup

 A “win-win” of a soup – a satisfying combination of a delicious and nutritious snack and the removal of a nuisance invader from the plot! 

Make sure you wear gloves when picking, and select only the youngest 4-5 leaves together with the bud. (and you will need a large supermarket shopping to collect enough nettles).

You can substitute nettle leaves for spinach if you are not feeling so adventurous. 

• 200 (8oz.) nettle leaves 
• 1-2 large onions 
• 100 (4oz.) butter 
• 4-5 cloves garlic   
• 1 pint vegetable or chicken stock 
• 100g (4oz.) thick cream or crème fraiche 
• Salt and pepper to taste  

Wash and rinse the nettles and set aside to drain. Finely chop and fry the onions in butter until golden brown, adding the garlic cloves, crushed for the last 2-3 minutes. Add the nettles and stock and simmer gently for a few minutes. Blend the soup so that it forms a smooth puree and season with salt and pepper. 

Pour into serving bowls, and decorate with a generous swirl of cream/crème fraiche. Serve with fresh crusty bread.  

Carrot Cake

A moist cake to use up any carrots that you still have in store.  This recipe is taken from Andi Clevely’s “The Allotment Book”.

• 175g (6 oz.) carrots 
• 2 free range eggs (medium) 
• 100g (4 oz.) brown sugar 
• 75ml (3 fl oz.) vegetable oil 
• 100g (4 oz.) wholemeal self-raising flour 
• 1 teaspoon ground cinnamon 
• ½ teaspoon ground nutmeg 
• 50g (2 oz.) desiccated coconut 
• 50g (2 oz.) raisins or sultanas For the icing 
• 40g (1½ oz.)  butter or margarine 
• 75g (3 oz.) brown sugar 
• Grated rind of half an orange 

Grease a deep, 18-20cm (7-8”) cake tin and pre-heat an oven to 190⁰C (375⁰F). Grate the carrots finely. 

Whisk the eggs and sugar together until they form a thick, creamy mixture. Gradually combine with the oil. Add the remaining cake ingredients and mix together until smooth. Spoon into the tin and level the surface. Bake in the oven for 20-25 minutes until golden brown and firm to the touch. 

Allow to cool on a tray. Beat the butter/margarine until soft. 

Blend in the sugar and orange peel and spread evenly over the surface of the cake once it has cooled completely. 

Love Cake

Valentine’s day coincides with the Hungry Gap so this newsletter’s recipe makes use of stock cupboard supplies. 

• 150g butter 
• 250g white sugar  
• 6 large eggs 
• 250g Semolina 
• 250g chopped nuts (Cashews are best)  
• 2 tablespoons rose water 
• 2 tablespoons runny honey 
• Zest of one lemon and one orange
• 1/2 teaspoon ground cardamom 
• 1/4 teaspoon ground nutmeg 
• 1/4 teaspoon ground cinnamon 
• 1/4 teaspoon black pepper (optional) 
• 1-2 ground cloves 
• 100-150g candied peel/stem ginger/glace cherries (optional) 

Preheat oven to 150⁰C.Grease a shallow 25 X 30cm (10” X 12”) cake tin and line with baking paper. 

Beat the butter with the sugar until smooth and then combine the eggs to form a creamy and light mixture. 

Stir in the semolina and chopped nuts, then gradually combine the other ingredients. 

Pour the mixture into the lined cake tin and place on a middle shelf in the oven for 1 hour or until golden brown. The final cake should be golden brown and soft, so check after 30 minutes to ensure the cake is not browning too quickly and cover with foil if it has started to go brown or if it is developing a crust. 

Transfer to a tin after removing from the oven, place the lid on the tin and allow to cool. 

Ribollita (Tuscan Bean Stew)

 A tasty and nutritious peasant stew from a tourist region of Italy. Serve topped with grated strong cheddar or parmesan alongside crusty bread 

• 2 tablespoons olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 carrot, chopped
• 5-6 garlic cloves, crushed 
• pinch of chilli flakes (optional)
• 400g can chopped tomatoes
• 500ml hot chicken or vegetable stock
• 400g can cannellini beans, drained and rinsed
• 250g cavolo nero or savoy cabbage, chopped
• 150g stale crusty bread torn into rough pieces 

Heat the oil in a large saucepan or flameproof casserole dish over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 minutes until softened. Add the garlic and chilli flakes, and cook for a further 5 minutes.

Stir in the tomatoes, stock and beans. Bring to a simmer and add the cavolo nero/kale and cook in the stew for 10 minutes. 

Stir through the bread and cook for several minutes until the mix has warmed through and the bread has dissolved, thickening the stew. Add further seasoning if necessary.

Spoon into bowls, drizzle with a little more olive oil. 

Sprouting Broccoli with Chilli and Anchovies

An unusual accompaniment to simply grilled meat or chicken. Enough for 4-6 portions.

• 1kg (2lb) purple sprouting or long stem broccoli 
• Half garlic bulb
• 3 tablespoons olive oil
• Pinch dried chilli seeds
• Half tin anchovy fillets
• Squeeze of lemon (optional)

Trim the broccoli, blanch in salted water until tender and drain. 

Roughly chop the garlic and fry gently in the olive until soft. Add the chilli flakes and anchovies and cook until the anchovies have broken down and thickened the olive oil. Add the broccoli and warm through.

Anglesey Eggs

A simple and economical meal using seasonal leeks. The following makes four servings for a light supper or lunch.

• 500g (1lb) mashed potato
• 25g (1oz) butter
• 2 large leeks, washed, finely sliced and blanched
• 250ml (½pt) milk
• 100g (4oz) strong Cheddar cheese
• 4 eggs
• Salt and pepper to taste

Mix the mashed potato, leeks, butter milk and seasoning in a bowl. Divide the mixture into four and spoon into individual oven dishes to approximately 1cm (½”) below the top of each dish.

Form a hollow in the mixture in each bowl and crack an egg in the hole. Sprinkle grated cheese over the top of each dish and bake in a hot oven the eggs are cooked and the cheese has browned.

Preserving Vegetables and Fruit

Preserving is a simple way of using fruit and vegetables, and it’s homely and satisfying to have jars of jams, chutneys, pickles and relishes in our cupboards. It is the perfect way of using surplus produce when there is a glut. And, by making them ourselves, we have control over their ingredients and can avoid the use of unnecessary colourings, flavourings and preservatives. They also make ideal gifts.

• Jams, jellies, marmalades and conserves are a mixture of fruits and sugar to which other flavours (e.g. spices) can be added
• Curds contain eggs and are cooked slowly at lower temperatures than jam (and, although they keep well when unopened, need to be refrigerated once opened) 
• Chutneys and relishes are made using an assortment of vegetables and spices with additional fruit, sugar and vinegars used as a preservative
• Pickles preserve fruit or vegetables by fermenting them or immersing them in either vinegar or brine

The nutritional value of all food deteriorates after it is picked. Preserving fruit and vegetables this is further reduced by washing, cooking, leaching and degradation. Many of these are unavoidable but can be limited by, preserving in oil rather than a sweet sauce, by pickling large chunks rather than grated vegetables, and by storing in cool dark spaces. And, although there is some loss of nutrients, preserved vegetables have historically helped to combat starvation and prevent scurvy throughout northern European winters. But the main reason for preserving fruit is to extend the shelf life of our produce, and, perhaps far more importantly, the taste!

Preserving doesn’t need any specialist equipment (although items such as preserving pans, jam funnels, and sugar thermometers are an advantage) and they require ingredients that are commonly available in any supermarket. 

Making Fruit Last Longer

Ripe strawberries can bruise and otherwise deteriorate within a day or so of picking but can be kept fresh by the process of maceration. 

Wash and drain freshly picked strawberries and slice them. Add two tablespoons of sugar to each 500g (1 lb.) of strawberries and stir. After allowing them to rest for an hour or so, add two teaspoons of vinegar (balsamic or cider vinegar are ideal) and stir again. 

If you are feeling adventurous add a few twists of black pepper. 

The mixture can be stored in the fridge for up to a week.