[John]

We're looking for recipes that are wholesome and seasonal with main ingredients that are grown in Britain

The best recipes will be put on the recipe pages of the site.

We have 3 copies of Dorling Kindersley recipe book, Grown in Britain Cookbook. There's a recipe from the book on the web site: Asparagus Cream Cheese Quiche

The competition is open to all members and you may enter more than one recipe. The winner will be chosen by Allotment Growing at the end of May

The Legal Stuff

By entering you agree to grant to the allotment growing website group including sub-domains and associated sites thereof a non-exclusive licence to publish and use your recipe and extracts from your recipe on the site.

The prize must be taken as stated and cannot be deferred. There will be no cash alternative. Prize(s) unclaimed after 28 days will be deemed to have been forfeited and Allotment Growing reserves the right to offer the prize to another entrant. The winner will need to provide their name and address in order to receive their prize.

Recipes should be in line with the theme of the competition. Entries that do not comply in the sole opinion of Allotment Growing will not be eligible. The decision of Allotment Growing to accept or reject an entry is final. No correspondence will be entered into.

[wighty]

Uhm, might have to go to the Garlic Farm to get some Asparagus which they also grow and then onto Briddlesford to get some IOW blue cheese. feel a quiche coming on. Locally sourced, ten mile round trip in all.

[sunshineband]

Uhm, might have to go to the Garlic Farm to get some Asparagus which they also grow and then onto Briddlesford to get some IOW blue cheese. feel a quiche coming on. Locally sourced, ten mile round trip in all.

Yum yum  Can't wait for this one Wighty 

[Patricia]

When you say seasonal does that mean any season? or just those ingredients found in May (spring time)?

[Val H]

Preferably this season but we're looking for "Grown in Britain".

[Patricia]

Thanks Val.

[Yabba]

Guess it's up to me to kick this competition off

Buy some radish seed ( along with a few tons of other seeds ) in early october
Get bored some time in February and sow a couple of dozen feet
Re-sow at a more appropriate time, nearer the end of march
Wait a few weeks
Pull out developed radish ( round about now )
Top and tail ( I find yanking leaves off and biting the root off is best )
Brush mud off on jumper
Place in mouth, chew slowly, and enjoy that glorious moment

¥

[sunshineband]

Guess it's up to me to kick this competition off

Buy some radish seed ( along with a few tons of other seeds ) in early october
Get bored some time in February and sow a couple of dozen feet
Re-sow at a more appropriate time, nearer the end of march
Wait a few weeks
Pull out developed radish ( round about now )
Top and tail ( I find yanking leaves off and biting the root off is best )
Brush mud off on jumper
Place in mouth, chew slowly, and enjoy that glorious moment

¥

Done a bit of this in the last week or two --- dozens of children who have never experienced this before have too 

[poultrygeist]

Here goes then...

Entry 1. Main course

Potato and Spinach Ring
Serves 3/4

I.5lb (750g) potatoes
0.5oz (15g) margarine or butter
a little milk
1lb (500g) spinach, washed
0.5 pt (300ml) béchamel sauce
a little single cream (optional)
grated nutmeg, mace and black pepper

Bechamel sauce
Makes 0.75pt (450ml)

1.5oz (40g) plain flour
1.5oz (40g) butter or margarine
0.75pt (450ml)
bay leaf (optional)
salt and black pepper

Put all the ingredients into a saucepan and whisk continuously with a wire whisk over a medium heat until the sauce comes to the boil and becomes smooth. Simmer for 5 minutes to allow the flour to cook thoroughly, stirring occasionally with a wooden spoon. Remove the bay leaf and season to taste with salt and pepper.

Cook the potatoes, drain and mash with enough butter and milk to make a creamy but firm consistency.
Spoon around the edge of a baking dish, leaving a hole in the centre for the spinach.
Press down with the back of a fork
Cook the spinach in its own water for 4-5 minutes, then drain thoroughly and chop. Fold into the béchamel sauce with the cream (if using). Season to taste with nutmeg and mace and lots of black pepper.
Pour into the centre of the potato ring.
Bake at 190C/375F/gas mark 5 for 30 minutes, or until the potatoes are golden brown on top.

Cheese can be added to the potatoes and/or béchamel sauce and sprinkled over the potatoes before baking. Can be served with poached eggs.


Rob

[poultrygeist]

Entry 2. Desert


Rhubarb Snow
Serves  4/5

12oz (350g) rhubarb
1-2 tablespoons water
3oz (75g) golden syrup
0.5pt (300ml) milk
1.5oz (40g) semolina
a few drops of lemon essence

Cut the rhubarb into small pieces, put into a saucepan. Add the water ( use 2 tablespoons if the rhubarb is not very ripe) and the syrup. Cook until it’s a thick pulp.
Pour the milk into a second saucepan, whisk in the semolina, add the lemon essence. Bring to the boil, then stir over a low heat for 10 minutes. Allow to cool for a few minutes then tip into a bowl. Add the rhubarb pulp. Leave until cool but not set and beat vigorously until a frothy mixture. Spoon into a serving bowl.


Rob

[Patricia]

Here is my entry. We still have some chilly days in the spring and after working on the allotment or in the garden this is a nice all in one pot to fill you up.

Newcastle Brown Ale Stew
Oil/butter/drippings
British Beef braising steak,cut into cubes
1 onion chopped
1 red pepper chopped
Sliced carrots,2 to 4 depending on how much you like carrots
Sliced mushrooms, about a cupfull
Sliced celery, a couple of stalks
flour
Sald, pepper, Herbs de provence and thyme
1 cup beef broth
1 cup Newcastle Brown Ale
Potatoes Or new potatoes

Heat a large dutch oven with a bit of oil and fry off some braising steak that is cut into cubes. Fry about 5 minutes and then add a chopped onion and some chopped red pepper, sliced carrots, sliced mushrooms and sliced celery and fry for another 5 minutes. Just till softened. Sprinkle on some flour about 1 tablespoon, salt and pepper to taste. Chopped herbs of choice I used thyme and herbs de Provence add 1 cup beef broth and 1 cup Newcastle Brown ale. ( I think any ale or beer would work). Heat to boiling. Now I added about 4 to 5 rather thickly sliced potatoes to the top and then popped the lid on and into the oven for about 1 hour at 180C. Take lid off and let potatoes brown for about 20 minutes at 200C. or you can serve the stew with a side of new potatoes.

I served with a side salad of round lettuce leaves, chopped apples, walnuts or pecans and crumbled stilton with a ceasar dressing.

[NoodleSoup]

Not an English recipe but you can grow it all in the UK

Quick 'n' easy Garlic Stir Fry Noodles

2 or 3 cloves of garlic, finely chopped
Packet of egg noodles or rice (whichever you prefer)
Pak choi leaves
Couple of stalks of celery
1 carrot, sliced into thin batons
1 Onion, diced
Soy Sauce

Cook your noodles or rice
Add about 2 tablespoons of oil to a very hot wok or pan
Once oil is smoking add onion and garlic
After about a minute, add the celery and carrot along with about 100ml of water and a good dash of soy sauce
Fry off for about a minute, stirring the veg as you go
Add the pak choi leaves to the pan for about a minute until the leaves are slightly wilted but still crunchy
Put noodles/rice into a bowl and pour your veg over the top

[mumofstig]

Cheese and potato pie:-

12oz shortcrust pastry,
11/2lb waxy potatoes
2 medium onions
knob of butter
6oz mature cheddar, grated
2 tablespn chopped chives or parsley
s & p
Optional few bacon rashers, chopped

Line a 9in pie tin with the pastry and bake blind for 5 mins (stops pie having a soggy bottom )
Part cook potatoes for 10mins apx, drain and set aside.
Roughly chop onions and gently fry in the butter, add bacon if using.
Slice cooled potatoes into thick slices and mix with onions, herbs and half the cheese.#
put into pastry case and top with rest of cheese. Roll out lid and cover, brush with milk or egg to glaze.
Cook for 25 minutes or until nicely browned 190 deg C gas 5.
Serves 4 -6 depends how hungry you are
Nice hot or cold with salad (my son insists it's best with chips though!)

# forgot to add season to taste!

[Ice]

Right then, off the top of my head I'll try to describe my asparagus risotto.  Feeds two.  The beauty is you can substitute any veg throughout the year.  In spring you can use peas, broad beans or both.  A basic risotto is a great vehicle for very many vegetables.  If you are unsure, a risotto should be runny, not dry, like a rice pudding only savoury.

A cup of arborio rice
Big knob of butter
Dash of olive oil
Finely chopped small onion
Glass of white wine
Bunch of asparagus cooked al dente and sliced
Grated rind and juice of 1 lemon
Herbs such as oregano, thyme, marjoram to taste, chopped
Pint of veg or chicken stock simmering on cooker

Cook onion in the butter and olive oil without colouring it.  Add the rice and coat with the butter and oil.  Add wine and simmer until almost evaporated.  Add half of the herbs and lemon zest to taste. 

Now it may sound laborious but you need to stir in the stock a ladleful at a time until the rice is cooked.

When cooked, add the asparagus, parmesan, herbs and an extra knob of butter.  Remember, this is something you eat occasionally so make it properly and don't skimp.

[JulieP]

Rhubarb Vodka

Crush 2 sticks of rhubarb (in a plastic bag with a rolling pin or a pestle and morter) and put into a Kilner type jar (must be at least a litre and half) with 3 tablespoon of sugar and leave to 2 days.

Add 3 cloves, 1 cinnamon stick (or 1/2 teaspoon), Zest of 1/2 Lemon and cover with 1 Litre Vodka.

Leave in cool dark place for 3 weeks - BUT SHAKE DAILY

Filter through muslin (of coffee filter) and leave for 3 months - if you can.