Recipes

Roast Autumn Veg with Beans

A very simple and tasty seasonal dish, bringing the usual autumnal vegetables together. I used a late bloomer courgette in this recipe, it was given the perfect send off being included in this dish. Use as a side or perfect for a warming bowl of sweet, earthy autumnal goodness.

Serves 4

4 red onions, outer skin removed and sliced into quarters

1 or 2 courgettes (optional), sliced

5 medium-sized carrots, scrubbed and chopped into small chunks

2 beetroot, chopped into small chunks

1 winter squash, chopped into large chunks

Dried runner beans, large handful, soaked overnight.

Sea salt

1 tbsp rape seed oil (olive oil if preferred)

Add the soaked runner beans to a pan of boiling water, turn the heat down and simmer for approximately 1 hour, keep checking beans for softness using a fork and top up pan with extra water if the level falls too low. Drain, cover and put aside.

Add the prepared onions, carrots, courgette, squash and beetroot to a roasting dish, drizzle with oil and place in a hot preheated oven. Roast for approximately 30-40 minutes or until the onion has begun to caramelise.

Mix together with the cooked beans, add a sprinkling of sea salt and serve.

Recipes

Green Tomato Chutney

Our tomatoes are still going strong in the greenhouse but there are plenty of fruits that won’t ripen now. Our chutney recipe is perfect for using up a glut of green tomatoes, I made some jars today and it tastes delicious already but should be even better in the months to come. I’ll be storing some away for our Christmas cheese board.

Makes 4 standard jars.

Ingredients:

900g green tomatoes, quartered

300ml organic white wine vinegar

2 large onions, roughly chopped

1 red chilli, finely chopped

2 tsp yellow mustard seeds

150g raisins

1 tsp salt

Place all ingredients into a large stainless steel pan and bring to a boil. Reduce the heat and simmer uncovered for approximately 1 hour 30 minutes, stirring occasionally during the last half hour of cooking time to prevent the chutney sticking to the bottom of the pan.

The chutney is ready when it has thickened enough to drag a wooden spoon across the base of the pan to form a channel that does not immediately fill with liquid. Allow to cool slightly then spoon the chutney into warm sterilised jars and seal. Best left for at least 6 weeks but can be used once cool. Use within 12 months. Refrigerate opened jars.

Recipes

Beetroot and Walnut Hummus

beetrootandwalnuthummusblog

It’s February and we’re still harvesting beetroot from the kitchen garden. In order to use some up I made a delicious hummus following a River Cottage recipe, although I tweaked it a bit to suit our own taste. Once made it will keep for a few days if stored in the fridge, serve at room temperature. Suitable for vegetarians and vegans.

Serves 4

  • 50g walnuts
  • 15g stale bread, crusts removed and torn into chunks
  • 200g cooked beetroot (not pickled), cut into cubes
  • 1 tablespoon tahini
  • 1 garlic clove, crushed
  • Juice of half a lemon
  • Half a tablespoon of olive oil
  • Sea salt and freshly ground black pepper

Preheat the oven to 180 C / Gas Mark 4. Toast the walnuts on a baking tray for 5 minutes, leave to cool. Put the bread and toasted walnuts into a food processor or use a hand blender to blitz to fine crumbs. Add the beetroot, tahini, garlic, lemon juice, olive oil, a pinch of sea salt and a grinding of pepper. Blend to a thick paste, taste and adjust by adding more lemon, garlic and seasoning if you prefer, blending again. Loosen with a dash more oil if required.

Delicious as a starter or dip, served with breadsticks or flatbreads.

Recipes

Chewy Choc Chip Cookies

cookies

Today it rained heavily, not a great day for gardening so I made cookies instead. The teenagers of the house inform me they’re very tasty, so here’s the recipe if you’d like to give them a try.

Makes around 10 cookies:

150g plain flour

100g caster sugar

75g soft brown sugar

1 egg

120g unsalted butter

1/2 teaspoon baking powder

150g chocolate chips

Preheat oven to 190 C or gas Mark 5. Combine both sugars in a bowl, melt the butter in a saucepan on a gentle heat and pour into the sugar, stir briskly until combined. Lightly beat the egg and stir into the mixture, sift the flour along with the baking powder into the bowl and combine, then stir in the chocolate chips.

Line a baking tray with baking parchment and dollop on heaped dessertspoons of the cookie mixture, the cookies spread out when cooking so leave a distance between each one on the tray. Bake for 8-10 minutes, until golden brown. Transfer to a wire rack to cool and harden before tasting!

Enjoy!