Risotto a la Sweet Potato

Sweet spuds and vine tips

I am so excited to be sharing a new recipe that I have just created and prepared using one of the vegetables we have in abundance right now – sweet potatoes. We have recently discovered that you can eat the tips and leaves of the sweet potato vine (which grows voraciously), and they are quite tasty and hold together well. So, I thought I would combine the tuber and the vine here, with some garlic, white wine and fresh herbs, and make one of my favourite dishes – RISOTTO! Continue Reading

Our Special Veg Spag Bog (Vegetarian Spaghetti Bolognese)

This recipe is like an old friend. We have been cooking it for years and it has stood the test of time. The idea origainally came from a cookbook by Rose Elliot, a famous British Vegetarian Cookery Writer. We didn’t find the original recipe actually worked as it was written, so we have adjusted the ingredients and made it our own. In addition to the ingredients listed below we have recently discovered that adding a layer of roasted beetroot slices, between the pasta and the bolognese topping worked really well. So this is a great recipe base into which you can throw whatever roasted vege’s you have leftover. Continue Reading

A new take on an old classic

We’ve got a few recipes almost ready to post, and today we are bringing you another delectable delight from our fave foodie – Hugh Fearnley-Whittingstall. It’s his take on Mushroom Risotto and its really very good!

Mushroom risoniotto

So called because Hugh substitutes Arborio rice with Risoni pasta (which looks an awful lot like rice, but is faster to cook and better to freeze)… Continue Reading

Tasty Summer Tart

Well its been a while between recipes, but cooking incredible seasonal food is one of our favourite parts of the cycle of growing your own food. This is a fantastic and very tasty tart which is perfect for a summer lunch or brunch.

This recipe is from one of our new guru’s in the kitchen – Hugh Fearnley-Whittingstall from the BBC series River Cottage fame. His books are fantastic and his series is so inspiring if you are interested in having a closer connection with the food! Continue Reading

Jamaican Sweet Potato Pudding

Jamaican Sweet Potato Pudding

Serves 8,

Lovingly borrowed and reprinted from Stephanie Alexanders’, Cook’s Companion – our kitchen bible! This recipe is a real surprise, very simple to make, is not too sweet, and a brilliant way to make use of those extra sweet potatoes that will be sitting around in your cupboard at this time of year.  Continue Reading

Carrot Greens & Coriander Pesto

Adapted from a recipe by our fellow blogger Charles at FiveEuroFood

Carrot Greens & Coriander Pesto

This is simply a great way to use the tops of your carrots. We both enjoyed this even more than our homemade Bail Pesto – perhaps its just good to have a change! Thanks for the inspiration Charles🙂 Continue Reading