Recipes
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Piccalilli
Classic English accompaniment you can make and also use up vegetables!
Ingredients
A classic comfort taste to add to your salad or cold meats and cheeses with a great combination of veggies you can use up - Do feel free to adapt to your own tastes.
- 3 Courgettes, sliced
- 1-2 medium onion chopped finely
- 1 small-medium cauliflower, chopped/separated into very small florets
- Approx 20 French/dwarf beans chopped into small pieces
- 2 Garlic cloves, crushed
- 3 tablespoons of English mustard
- 1-2 tablespoons of mustard seeds
- 1 tablespoon sugar
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 tablespoon of turmeric
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
1. Add the vinegar, English mustard, garlic, mustard seeds, turmeric, sugar and 1 teaspoon of salt to a saucepan.
2. Gently bring to the boil, until little bubbles form around the edge of the pan.
3. Add the vegetables and mix well to cover them in the liquid, then remove from the heat.
4. Press the vegetables into the liquid, then leave to pickle for 1 hour, stirring occasionally.
5. When cool, drain off the liquid and store in an air tight jar, refridgerate when opened.
