Buttered Jerusalem Artichokes
This recipe by Tom Kerridge has been tested by one of our members, Glen using artichokes from our field, and he says its delicious! click here
Roast Butternut and Kohlrabi
Ixta Belfrage’s vegan recipe of creamy saffron orzo with roast butternut and scotch bonnet via The Guardian (with kohlrabi variation thanks to Su Jones) Ingredients 200g kohlrabi peeled, and cut into
Fava bean puree
How to use our fava beans grown on the field. Thanks to Marianna Leivaditaki of The Observer who suggests having the puree with a boiled egg, black olives, red onion
Habas con Jamon
Thanks to Sue Bowen, one of our Friends & Neighbours for this Spanish recipe Ingredients 300g of podded broad beans 2 shallots, finely chopped 150g jamon serrano, cut into lardons
Beetroot & raisin tea loaf
This eye catching tea loaf can also be made with pumpkin. Thanks to Rachel for the recipe who used a moulin rather than a grater for the marbled appearance. Ingredients
Rhubarb and stem ginger muffins
A special treat recipe from Jamie Oliver
Rhubarb Crumble
A classic – easy to make recipe from Cathy Ingredients 400-500g rhubarb or enough to make a good layer in the ovenproofdish you are using 50g sugar ( brown or
Cauliflower and halloumi curry
Delicious creamy curry recipe from Helen – currently her favourite way of eating cauliflower. It sounds delicious ….. try it click here and leave your comments below
Spicy Cauliflower Soup
A warming soup from Lesley that uses the young green parts of a cauliflower as well. Ingredients 1 onion, chopped 1-2 cm ginger, peeled and finely chopped 1-2 cm turmeric
Fava bean and garlic soup
Avoid liquidising this wholesome spring soup from Jola so you don’t loose the colour and texture