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!
Coleslaw
Traditionally a summer salad accompaniment but delicious any time of the year whether on a jacket potato, in a sandwich or on the sidel!
Ingredients
This creamy and crunchy vegetable side is so versatile and can be adapted to taste – You could add cheese or peppers, apple and raisins, celery…Perhaps you like to spice things up with some chilli or curry powder!
- Small cabbage
- White Onion
- Carrot
- Mayonnaise to taste
- Apple Cider Vinegar (tbsp)
- Mustard Seeds/Spoonful of mustard
- Black Pepper
- Tbsp of cream or Greek Yoghurt (optional)
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
- Shred up some cabbage and onions into thin strips, grate your carrot and add a generous couple of tbsp’s of mayo (to taste). Add your splash of apple cider vinegar, a dollop of mustard or sprinkle of mustard seeds and black pepper; again to taste. Mix it all up and serve – keep refrigerated in a sealed tub for 3 days approx.
