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!
Parsnip and Ginger Traybake
Moist with delicious bursts of ginger, what a way to cook your parsnips!
Ingredients
A sweet, seasonal treat!
- 3 large eggs
- 4 teaspoons of ground ginger
- 250g parsnips, peeled and roughly grated
- 100g Plain white or wholemeal flour
- 2 teaspoons of baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 50g halved soft pitted dates
- 1 teaspoon ground nutmeg
- 30g fresh, chopped up ginger
- 150g oil or butter
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 Pre-heat your oven to 180c and grease a large square cake tin or line with greaseproof baking paper.
2. Mix the eggs, oil or butter, dates, ground ginger, cinnamon, nutmeg and vanilla extract until combined really well (preferably in a blender).
3. Add the parsnips, flour and baking powder and mix well again until you have a soft batter.
4. Pour into the cake tin, spreading it out to get an even layer, and to the sides. Press in the stem ginger randomly.
5. Bake for approx 45 minutes or until golden brown.
6. Allow the cake to cool and then remove it gently on to a cooling rack.
7. Cut into portions and serve.
