We’re always trying out new recipes using our homegrown seasonal produce – here are some of our favourites ….

Green Tomato Soup

This recipe is amazing! Faced with lots of green tomatoes and not sure what to do with them, this was a great find. It’s simple and cheap and gives a soup with a really fresh zingy flavour. Looking forward to green tomatoes again next year now.

Ingredients

  • approx 1 kg green tomatoes
  • 1 onion chopped
  • 2 cloves of garlic
  • 750ml vegetable stock
  • 1 tsp thyme
  • 1 tsp mixed herbs
  • 1.5 tbsp olive oil
  • tomato purée
  • salt and pepper to taste

Method

  1. Chop tomatoes and place in a roasting dish with the garlic and salt and pepper. Pour over the olive oil.
  2. Roast in the oven for 30 minutes at 180°C degrees (fan 160°C) until starting to brown.
  3. Chop the onion and place into a saucepan along with the herbs, stock and roast tomatoes.
  4. Bring to the boil and then reduce the heat. Cover and simmer for 20 minutes.
  5. Blitz to the required consistency.
  6. Add tomato purée to taste.

Serve with crusty bread and a little parmesan cheese but lovely without.

Easy Chilli Jam

Chilli jam is easy to make. It’s sweet and hot so whilst you wouldn’t have it on your toast for breakfast you might sneak some into a bacon and avocado sandwich. It’s great in a stir fry, in sandwiches with cream cheese, with cheese and crackers or as a swirl round salmon.

Ingredients

  • 500g red peppers
  • 120g red chillies
  • 310ml white vinegar
  • 1.2 kg white sugar

Method

  1. Use some latex gloves and deseed the peppers and chillies.
  2. Remove as much of the skin from the peppers by cooking skin side up under a hot grill until they begin to blister and blacken then put them in a plastic bag. The steam will help the skin come off more easily. That’s the hardest part done!
  3. Blitz the peppers and chillies in a processor or blender along with 60ml of the vinegar until finely chopped.
  4. >Put the mixture in a large pan and add the remaining vinegar.
  5. Bring to the boil, reduce the heat and simmer for 8 minutes.
  6. Remove from the heat.
  7. Add the sugar and stir until it is dissolved.
  8. Return to the heat and boil for 5 -10 minutes until the mixture has thickened slightly.
  9. Put into clean, warm jars and seal. Turn the jars upside down for 2 minutes.

This jam will improve if left for a month and will keep for up to a year.

Tomatillo Salsa

I don’t know how the South American’s use these ingredients but this worked a treat … and there’s no cooking involved!

Ingredients

  • 6 Tomatillos cut into small pieces
  • 6 Cherry tomatoes halved or whole if tiny
  • 1/4 Cucumber chopped into cubes
  • 6 Cucamelons halved
  • 1/4 Orange cut into small pieces (without peel, pips and pith)
  • 1 red chilli chopped finely (use seeds as well if you like it hot)
  • Tablespoon sweet chilli sauce
  • Salt and pepper to taste
  • Fresh coriander to garnish

Method

Mix all these together. If you don’t have cucamelons (and let’s face it unless you pop down to Springvale garden you’re not likely to!), just add a little more cucumber.

I served it as a side dish to chargrilled chicken breast.

It is also great as a chunky dip with tortilla chips if you cut the ingredients into smaller pieces.

Mediterranean Bake

We grow great Mediterranean vegetables at Springvale and I have combined them to make this great bake. It is moreish! Serve with crusty bread or as an accompaniment to plain grilled meat.

Ingredients

  • 2 aubergines (stalk removed and sliced into ½ inch rounds)
  • 2 courgettes (top and tail removed and sliced into ¾ inch rounds)
  • 1 large red pepper (sliced)
  • 6 large tomatoes – skinned and sliced (Using tinned is OK)
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • Olive oil
  • Handful of chopped herbs. Oregano, basil, thyme
  • Salt and black pepper
  • 1 pack Mozzarella cheese

Method

  1. Heat a griddle pan and lightly char the aubergines and pepper then set aside
  2. Sautee the onion in the oil until translucent then add the garlic, tomatoes, herbs and seasoning and continue cooking until all the ingredients are soft
  3. Make layers of aubergine, tomato mixture, courgettes and peppers in a dish
  4. Top with mozzarella
  5. Bake for about an hour at 200⁰ until it is bubbling and the aubergines are soft.
  6. I sometimes add freshly torn mozzarella and fresh basil before serving.

It’s really good the next day too as the flavours develop.

Blackcurrant Jelly

This recipe worked brilliantly. The beauty is that you don’t need to remove the stalks. Ideal time saver when gardeners are so busy with harvesting, jamming and pickling.

Ingredients

  • 4 lbs (1.8 kg) blackcurrants
  • 3 pints (1.7 litres) water
  • 1 lb (450 g) sugar per pint of juice obtained.

Method

  1. Wash the blackcurrants and drain well.
  2. Pick over to remove any unsound fruit but do not remove the stalks.
  3. Put into a pan with the water and stew until soft and pulpy.
  4. Strain through a jelly bag and allow to drip for three or four hours. Squeezing it means you get more juice but makes for a cloudier finished jelly. Pushing it through a sieve means you get a jelly/jam consistency with no “bits”.
  5. Measure the juice and heat in a pan.
  6. Add 1lb (450 g) warmed sugar per pint of juice obtained, stirring until the sugar has dissolved.
  7. Bring to the boil and boil rapidly until the jelly sets when tested. I use a jam thermometer as well as the old fashioned way of testing for wrinkles on a small patch put on a cold saucer.
  8. Remove the scum.
  9. Pot and seal whilst still hot.

Carrot and Coriander Soup

This is a great favourite. I use the carrots, celery, onions, tomatoes, garlic and red chillies from Springvale. It’s got quite a kick so reduce the chillies if you prefer a milder soup. This makes a large pan full.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 1 tsp ground coriander
  • 450g carrots peeled and chopped
  • 1.2 litre vegetable or chicken stock
  • 4 large tomatoes skinned and chopped (It’s OK to use tinned tomatoes)
  • 1 red chilli chopped (it’s Ok to use a dried chilli)
  • 150g red lentils
  • Large handful coriander (a supermarket packet if you haven’t got home grown)
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large pan
  2. Add the onion, and then fry for 5 mins until softened.
  3. Add the carrots, celery, tomatoes, chilli, lentils, seasoning and stock, bring to the boil, and then reduce the heat. Cover and cook for 30 mins until the vegetables and lentils are tender.
  4. Add the fresh coriander and blitz until smooth

I generally use a pressure cooker which I can heartily recommend for soups. It saves loads of time.

Easy Pumpkin Soup

Ingredients

  • 1kg Pumpkin Flesh
  • 2 Potatoes
  • 1 large onion
  • 1 large Carrot
  • 1 Stick of Celery
  • 50g Butter
  • 1 Veg Stock cube made up with 1l boiling water.
  • Black Pepper and Salt

Method

  1. Chop the Onion very small.
  2. Cut the Pumpkin, Carrot and Potato into cubes abdut 2cm square.
  3. AChop the celery very small.
  4. Heat the butter in a pan and fry the onion till it is translucent.
  5. Add the rest of the vegetables and stir for a minute.
  6. Add the stock and a good pinch of salt.
  7. Bring to the boil and then turn the heat down and simmer until the vegetables are tender.
  8. Blitz with a blender.
  9. Add pepper to taste and a swirl of cream.

It’s great with garlic bread!

Pumpkin and Apple Chutney

Ingredients

  • Small pumpkin (cubed with seeds removed)
  • Large onion chopped
  • 2 cooking apples peeled, cored and chopped
  • 2 cloves garlic crushed
  • Small handful sultanas
  • ½ Teaspoon ground coriander, cumin, turmeric,cinnamon,chilli
  • 1 Tablespoon English mustard
  • Salt and pepper
  • 200 ml vinegar (I used regular brown pickling vinegar)
  • 300g brown sugar
  • Tablespoon vegetable oil

Method

  1. Soften onion and garlic in oil till translucent.
  2. Add all the remaining ingredients.
  3. Bring to the boil.
  4. Simmer for approx 2 hours until all ingredients are soft and chutney has thickened.
  5. Spoon into clean jars.

Pea and Mint Soup

Ingredients

  • 500g peas (shelled)
  • 1 large onion
  • Handful of mint
  • 1 clove garlic
  • 1 bay leaf
  • 1.5 litre vegetable stock
  • Tablespoon oil
  • Salt and pepper
  • 200 ml vinegar (I used regular brown pickling vinegar)
  • 300g brown sugar
  • Tablespoon vegetable oil

Method

  1. Slice the onion and soften by frying gently in the oil.
  2. Add the chopped garlic for a minute.
  3. Add the stock, peas, mint, bay leaf and seasoning.
  4. Bring to the boil then simmer until the peas are soft.This may take up to 45 mins but the kitchen smells great. (I use a pressure cooker and cooked on full pressure for 7 minutes.)
  5. Blend

Courgette Fritters

Ingredients

  • 3 medium courgettes
  • 4oz self raising flour
  • 1 egg (beaten)
  • 2oz grated cheese
  • Salt and pepper
  • 2 cloves crushed garlic (optional)
  • Oil for frying

Method

  1. Grate the courgettes into a clean tea towel and wring out excess moisture.
  2. Place in a bowl with the rest of the ingredients and mix to form a thick batter.
  3. Heat sufficient oil in a pan to deep fry.
  4. Drop a tablespoon of the mixture into the hot oil. Fry a batch at a time so they don’t get stuck together.
  5. Drain on kitchen paper.

Eat hot or cold.

Try this with other grated vegetables too.

Beetroot and Chocolate Cake

Ingredients

  • 50g (2oz) cocoa powder
  • 175g (6oz) plain flour
  • 1½tsp baking powder
  • 200g (7oz) caster sugar
  • 250g cooked beetroot (From Springvale of course)
  • 3 medium eggs
  • 200ml (7fl oz) sunflower oil
  • 100g (3½oz) dark chocolate, finely chopped

Method

  1. Preheat the oven to Gas 4, 180°C, Fan 160°C.
  2. Grease and line a 23cm (8½ – 9in) cake tin.
  3. Sieve the cocoa, flour, baking powder and sugar into a mixing bowl.
  4. Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs, one at a time, then pour in the oil. Blend the mixture until the liquid is just smooth.
  5. Stir the wet mixture into the dry ingredients and mix in the chocolate.
  6. Pour into the tin and cook for 45 minutes or until a skewer comes out clean.

When cool either dust with icing sugar or for a richer cake spread with melted dark chocolate.

Courgette and Tomato Muffins

Ingredients

  • 150g self raising wholemeal flour
  • ¼ teaspoon baking powder
  • 40g sunflower spread
  • ½ teaspoon dried herbs de Provence
  • 85g coarsely grated courgette
  • 2 finely chopped spring onions
  • 40g ½ fat mature cheddar cheese, finely grated
  • Ground black pepper
  • 1 egg beaten
  • 125ml skimmed milk
  • 6 small cherry tomatoes halved

Method

  1. Preheat oven to 190⁰C /170⁰ fan/gas mark 5.
  2. Line a muffin tin with 6 paper cases.
  3. Combine flour and baking powder and lightly rub in sunflower spread until mixture resembles fine breadcrumbs.
  4. Stir in dried herbs, courgettes, spring onions, cheese and pepper.
  5. Add egg and milk stirring gently to mix well but don’t over mix as this will make the muffins heavy.
  6. Spoon the mixture into the muffin cases. Top each one with 2 halved tomatoes, cut side up.
  7. Bake for 25 – 30 mins until golden, risen and firm to the touch.
  8. Transfer to a wire rack to cool.

You can keep these in an airtight container for a couple of days. They will freeze for up to a month.

Thanks to the British Heart Foundation for this recipe.

Leek and Potato Soup

Ingredients

  • 4 medium – large leeks
  • 6 medium potatoes
  • 1 litre vegetable stock
  • 1 onion
  • 1 stick celery
  • 2 tablespoons olive oil
  • salt & pepper to taste

Method

  1. Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.
  2. Wash the potatoes (peel if the skins look bad) and chop into eighths.
  3. Chop the celery into small pieces.
  4. Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks, celery and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.
  5. Chop the onion into small pieces.
  6. Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.
  7. Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.

You can also add a pinch of nutmeg or if you want to add meat…try small pieces of cooked ham or bacon.

Festive Chutney

Ingredients

  • 500g green apples (peeled, chopped and cored)
  • 500g firm pears (peeled, chopped and cored)
  • 500g tomatoes (peeled and chopped)
  • 500g onions (chopped small)
  • 5 celery sticks (thinly sliced)
  • 3 cloves garlic (very thinly sliced\)
  • 2 teaspoons grated fresh ginger or finely chopped crystallised ginger
  • 350g mixed sultanas, raisins, dried apricots, dates or figs. (Use what you have)
  • 2 teaspoons cinnamon
  • 1 litre white vinegar
  • 460g soft brown sugar
  • 2 tablespoons spiced rum (optional)

Method

  1. Combine all the ingredients except the sugar in a large pan
  2. Bring to the boil and simmer for 45 minutes
  3. Add the sugar and stir until it has dissolved
  4. Bring to the boil and cook for around 35 minutes stirring often until the chutney has reduced and thickened,
  5. Add the rum
  6. Spoon into clean, warm, dry jars and seal using vinegar tolerant tops. (They usually have plastic coating) Leave to cool.

This is best left for a couple of weeks to allow the flavours to develop. if you can resist it will keep for up to 12 months in a cool dark place.

Springvale Spinach Pie

Here’s our take on a traditional Greek recipe. Spinach is so easy to grow and so versatile. This is a tasty pie that can be eaten straight from the oven or cold. I sometimes make tiny pasties for parties.

Ingredients

  • 1.5kg fresh spinach, tough stalks removed
  • 8 spring onions trimmed and very finely chopped
  • 1 small bunch parsley finely chopped
  • 1 small bunch dill finely chopped
  • Handful of mint finely chopped
  • 280g feta, crumbled
  • 250g ricotta
  • A few gratings of nutmeg
  • Salt and freshly ground black pepper
  • 2 eggs, lightly beaten (save a little to seal and brush the pie)
  • 100ml olive oil
  • I packet of readymade puff pastry. (For a more authentic Greek version use Filo pastry)

Method

  1. Heat the oven to 220C/200C fan/gas 7.
  2. Wash the spinach and pat dry with kitchen roll.
  3. Wilt the spinach by microwaving for 30 seconds or heating it in a saucepan with a tablespoon of water. Pat dry and allow to cool. If you are using baby spinach just use it raw.
  4. Put all the ingredients into a large bowl and combine.
  5. Roll the pastry on a lightly floured surface and cut to the shape of your baking tray. I often make a rectangle so it can be cut up easily into slices afterwards. Sometimes I make a large parcel with the seal right down the middle. Whatever shape you choose make sure it is sealed with a little of the egg mix.
  6. Brush all over with beaten egg.
  7. Bake for around 25 mins until golden.