Recipes

It drives me mad all those pumpkins going to waste come on everyone eat the pumpkin don’t let your hard work carving go to waste! Pumpkin & coconut soup (easy recipe) Pumpkin cut into chunks (about 800g) I tin of coconut milk 1.liter of vegetable stock 5 shallots chopped very fine. 5- 6 kaver lime leaves, small knob of fresh ginger chopped 2 cloves of garlic. 4 tablespoons of Rapeseed oil Chop up the mix spices and, add the pumpkin add ½ of the oil and mix it all together with your hands. Place in an oven proof dish cover...

Medlars The dark brown ones are the ones that have Belted. 1.5kg crab apples (you can omit these if your confident in setting the jelly)  2.5kg bletted medlars( ones that have gone soft and brown) 500g firm medlars 3 lemons 3 litres water 1.2kg granulated sugar (this can change you need to measure the amount of juice and add equal amounts of sugar so 1pt =1lb of sugar) The bletted medlars should be dark and soft before you start. Clean them by removing any stalks and leaves and chopping them in half. Remove any really obvious rotten bits. chop up...

The Monkfish & lime Marmalade. 2 (225g) fillets monkfish 2 tablespoons Naked Jam’s lime marmalade 1 tablespoon chopped root ginger 1 tablespoon dark soy sauce 1 tablespoon rapeseed oil  Place the monkfish onto tin foil. In a bowl, whisk together the lime marmalade, root ginger and soy sauce. Pour the marinade over the fish and with another sheet of tin foil, fold the edges to form a parcel. Place in the fridge for 30 minutes to marinate. Preheat the oven to 180 C / Gas 4. Grease a shallow baking dish with the rapeseed oil.  Transfer the fish and marinade...

I only found out only recently it belongs to the Brassica family and although not a cauliflower, it does belong in the leaf vegetable section of plants! Alongside asparagus, seakale, and even bamboo shoots. It’s believed to be derived from a wild Siberian species and it is documented that it may even be a hybrid origin. (So my dad tells me) Although a vegetable it is used like a fruit. It’s almost always cooked with sugar especially used in pies, crumbles and even made into wine. But best of all it makes great tasting jam. It’s February and it feels...