... AND COOKING THEM

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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.

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.

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.

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.  

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.

Brussells Sprouts Salad

Raw fresh Brussells Sprouts are surprisingly good raw in salads – give them a go in this variation of a Waldorf!

• 50g (2oz.) fresh nuts (hazelnuts or      walnuts are ideal)
• 100g (4oz.) fresh Brussells Sprouts
• 2-3 tablespoons of dressing (olive oil with wine or cider vinegar)
• One apple – Cox’s Orange Pippin is      perfect
• 25-50g (1-2oz) stilton or strong Cheddar
• Seasoning – salt and crushed black peppercorns

Pre-heat oven to 180°C and toast the nuts for 10 minutes. Allow to cool and chop or slice thinly.

Peel the sprouts and slice thinly. Put them in a small bowl and toss with the dressing and seasoning. Slice the apple and stir in with the sprouts. 

Crumble the cheese and loosely toss with the sprouts/apple. Sprinkle with the nuts and serve.  

Chinese Style Chard

An accompaniment to an oriental meal or quick and easy snack on its own.

150-250g (6-8oz) of chard

1 tbspn sesame or sunflower oil

3-4 cloves garlic, crushed

1 tbspn dark soy sauce

Chilli seeds (optional)

Blanche the chard in salted water for 2-3 minutes and drain. Heat the oil in a hot frying pan or wok, add the chard and garlic (and chilli seeds if you like additional spice). Stir occasionally for 3-4 minutes. Add the soy sauce and stir for a further 2-3 minutes. 

Serve with additional soy sauce to taste.

Pumpkin Pie

This American favourite is even better when it’s made with home-grown pumpkins or squashes – delicious (hot or cold) with whipped cream.

• One supermarket 9” pastry base (or make your own if you prefer!)
• 500g (1lb) pumpkin or squash flesh
• 2 large egg
• I tin condensed milk
• 1 teaspoon cinnamon
• ½ - teaspoon ground ginger
• Grated nutmeg (to taste)

Boil the squash/pumpkin in salted water for 15-20 minutes. Drain thoroughly and allow to cool. Blend all the ingredients in a bowl and mix until smooth. Pour into the pastry base and cook for 40-45 minutes at 200°C - although the timing will depend on the moisture content of the pumpkin. Check at 30 minutes and then every five minutes, and reduce the oven temperature to 150°C if the pastry or topping are showing any signs of excessive ‘darkening’  (burning!).

Hard Fruit Chutney

A delicious chutney, made in a slow cooker, and which requires a short time (2 weeks) to mature. 

• 1kg (2lbs) cooking apples
• 450g (1lb pears)
• 225g (½lb) onions
• 450g (1lb) mixed dried fruit
• 4 cloves garlic
• 60g (2½oz) root ginger
• 1-2 fresh chilli(s) 
• 1 lemon
• 1 tablespoon grain mustard
• 600ml (1¼ pints) malt vinegar
• 450g (1lb) brown sugar 
• 1 tablespoon molasses
• 2 teaspoons salt  

Peel the fruit, ginger and garlic and remove the seeds and core from the apples and pears and chop coarsely by hand or in a food processor. Add all the other ingredients and cook in a slow cooker overnight. 

Poor into a large pan (not copper or aluminium) and cook until the chutney thickens and there is no thin liquid. 

Funnel the mixture into sterilises jars and fit wax discs. Store for at least two weeks and refrigerate once opened.