This week we are harvesting Uchiki kuri Squash, these are a fantastic roasting squash, you eat the skin, and they have a smooth sweet flavour, and very simple to cook, just cut them in half, scoop the...
You can boil, microwave or steam spaghetti squash but the best way is by roasting, and its very simple.
We added the parsnips to our mash to give it a spicy Kick
Our onions this year are supper tasty, and this is a simple quiche is a classic favourite in our house.
This is a versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping
Cavolo nero (black kale) originally comes from Spain, it is a very healthy veg and packed full of vitamins and iron, its robust texture and attractive leaves are now making it a chefs popular choice.
Tarts are easy and fast to make. You can eat them cold or warm, and the smell of leeks cooking is fantastic.
This is a very tasty risotto, and a great new way to try cooking your beetroot, it’s simply baked in the oven, so there is no need to spend loads of time stirring over the oven
We are leaving this recipe in for a third week as it has been so popular, the feedback has been amazing so try it, next week we will be replacing it with another hopefully delicious recipe. ...
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