main courses

Ingredients:

• 1 tbsp olive oil
• 1 onion  
• 2 garlic cloves, finely chopped
• 3 ripe tomatoes, roughly chopped
• 350g risotto rice (e.g. carnaroli)
• 1 tsp chopped rosemary
• 1½ litres vegetable stock
• 3 courgettes, finely diced
• 140g peas, fresh or frozen
• large handful basil, lightly torn

Method:

1. Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
2. Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
3. Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.

Serves 4

A great way to use up whatever vegetables need to be used up - you don't have to stick to the ones in the recipe! Can also add some greens - peas, spinach & green beans go well.

Ingredients:

• 1 onion, chopped
• 2 crushed garlic cloves
• 700g potatoes, cut into chunks (You could use some sweet potato)
• 4 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 2tbsp curry paste or powder
• 1 litre vegetable stock
• 200g lentils (red if possible)
• Coriander
• Chili powder, cumin (optional - to spice it up!)

Method:

1. Heat the oil in a large saucepan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for a few minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for at least 20 minutes until the lentils and vegetables are tender and the sauce has thickened (Depending on the sauce and lentils, you may have to cook for longer)
3. Stir in most of the coriander, season and heat for a minute or so. Serve with rice or naan.

:

Ingredients:

• 1kg Savoy cabbage, finely shredded 
• 12 rashers streaky bacon, chopped into small pieces 
• 2 garlic cloves, finely sliced 
• 250ml single cream 
• 50g Parmesan, grated

Method:

1. Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm.
2. Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins.
3. In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together until well coated. Return to the heat to warm through for a few mins before serving.

Prep time 10 mins

Cook time 15 mins

Summer Salads:

The lettuce has done well this year, including the Romano variety grown from seeds our Italian visitors gave us.

Cucumber Salad:

For a simple refreshing Cucumber Salad simply peel and thinly slice cucumbers onto a serving dish. Sprinkle with chopped mint, a little sugar and fresh ground pepper. Moisten with cider vinegar. This is excellent with meat or fish; or use as a filling for Cucumber Sandwiches.

Beetroot Salad: 

Finely grate raw beetroot into a basin and season with salt, pepper and a little brown sugar. Moisten with balsamic vinegar and a little olive oil. Cover and chill for a couple of hours before serving. The addition of Caraway seeds adds an interesting subtle flavour.

Potato Salad:

Plenty of potatoes are harvested from the garden in summer time - making the potato salad a delicious requirement for any BBQ. Boil the potatoes until tender, then add them to a mixture of mayo, vinegar, salt, sugar and pepper. Add celery, onion and eggs, toss gently and serve.