Get the most from your home-grown produce and cook up your vegetables. There’s little so satisfying as eating food you’ve cultivated yourself. Take inspiration from our recipe blog posts and see what our friends and contributors have created from their own gardens and allotments.


Vegan raspberry mousse

by | January 25th, 2021 | Raspberry recipes

Vegan raspberry mousse

Vegan Raspberry Mousse

Avatar photoThompson & Morgan
Fruity, light and really perfect as a summer dessert. Bursting with fresh raspberrys and coconut.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Servings 4

Ingredients
  

  • 80 ml aquafaba
  • 150 g coconut cream
  • 1 tsp lemon juice
  • 50 g caster sugar
  • 240 g raspberries
  • 1 tsp vanilla extract

Instructions
 

  • Wash, then sieve your raspberries over a small bowl to get rid of the seeds and create a raspberry puree.
  • Whisk the vanilla extract and coconut cream together in a bowl or use a blender. When done, put to one side.
  • Place the aquafaba in a clean glass or metal bowl. Add a teaspoon of lemon juice. and whisk into stiff peaks.
  • Slowly add the sugar to the whipped aquafaba, whipping well after each addition
  • Fold the stiff aquafaba into the raspberry mixture until the two are well mixed. Be careful not to knock the air out of the mixture. The mixture may deflate a little bit, but that’s normal. Divide the mixture between 4 glasses and place them in the fridge for at least 8 hours (or overnight) to set.
  • Once the mousse has set, top with fresh raspberries just before serving. Eat within 2 days.
Keyword dessert, mousse, raspberries, raspberry
Tried this recipe?Let us know how it was!

Raspberry tartlets

by | January 25th, 2021 | Raspberry recipes

Raspberry tartlets

Raspberry tartlets

Avatar photoThompson & Morgan
An impressive summer dessert that utilises your allotment fruit. Great for entertaining or as an additon to an afternoon tea selection
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Servings 8

Ingredients
  

  • 100 g butter cut into small pieces
  • 2 eggs
  • 2 tbsp icing sugar
  • 200 g plain flour
  • 75 ml double cream
  • 150 ml whole milk
  • 25 g caster sugar
  • 1 tsp vanilla extract
  • 450 g raspberries
  • 4 tbsp raspberry jam
  • handful mint leaves

Instructions
 

  • Preheat the oven to 200C/180C Fan.
  • Start with the pastry: Add 175g flour, icing sugar and butter to a food processor. Pulse until the mixture looks breadcrumby. Add one egg and blend again until the mixture forms a ball.
  • Dust a work surface and rolling pin with flour. Roll out the pastry. Divide the pastry into eight rounds which are slightly bigger than the tins. Pop the pastry rounds into the tins and put in the fridge for 20 minutes.
  • Prick the pastry bases with a fork, top with baking paper, fill with baking beans or rice and blind bake in the oven for 10 minutes. Carefully remove the baking beans and baking paper and return the bases to the oven for 5 minutes, until they have turned a golden-brown. Put to oneside to cool.
  • Make the Crème pâtissière: Pour the milk and vanilla into a saucepan. Heat until it is about to boil. Remove from the heat.
  • Add sugar, 25g flour and one egg to a mixing bowl and whisk together. Whisk in half the hot milk and continue whisking until smooth. Pour in the remaining milk.
  • Put the mixture back into the saucepan and cook on a low heat, continuously stirring until thick.
  • Pour into a bowl, cover and chill in the fridge until cold. Once cool pour in the double cream, while whisking. Spoon the freshly made crème pâtissière into the tart cases and cool in the fridge.
  • Time to make the glaze. Heat the jam in a saucepan with a tbsp of water and whisk togerther. Sieve into a small bowl.
  • Brush the raspberries with the glaze and arrange them on top of the tartlets to finish. Serve with a few mint leaves and enjoy.
Keyword raspberries, raspberry, tartlet, tartlets
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Homemade Raspberry Jam

by | January 25th, 2021 | Raspberry recipes

Homemade raspberry jam

Homemade raspberry jam

Avatar photoThompson & Morgan
An easy recipe for a novice jam maker. Another way to utilise your spare, tasty allotment crop.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Calories 39 kcal

Ingredients
  

Instructions
 

  • Prepare and sterilise your jars. Put a plate in the freezer to chill which will be used later to test the consitancy of the jam. Put half the raspberries into a pan with the lemon juice. Mash the berries whilst over the heat and leave to cook for 5 minutes. Sieve the cooked berries over a bowl to catch the juice. Press the pulp through the sieve until you are left with just seeds.
  • Pour the sieved fruit back into the pan and stir in the sugar. Heat gently and add the remaining raspberries. Bring to the boil, and rapidly boil for 5 mins. Collect your chilled plate, remove the jam from the heat and spoon some jam onto the plate. Push the back of a spoon through the jam and check that it wrinkles and has the consistancy of jam. If it doesn’t, boil for a couple more minutes and repeat the test.
  • Stir well as it cools to reduce the amount of sediment that appears on the top of the jam. Divide the jam between the jars and seal. It will keep unopened for a year, although the lovely bright colour will fade a little over time. Once open, keep refridgerated.

Nutrition

Calories: 39kcal
Keyword homemade, jam, lemon, raspberries, raspberry
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Strawberry smoothie

by | January 25th, 2021 | Strawberry recipes

 

Strawberry smoothie

Strawberry smoothie

Avatar photoThompson & Morgan
A very quick, healthy smoothie that utilises your strawberry crops. Find out how to get bumper crops from your home grown strawberries at our strawberry hub page. Gluten free and vegan friendly too. A perfect morning drink to get you off to a great start to the day!
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 2
Calories 170 kcal

Ingredients
  

  • 2 bananas sliced
  • 200 ml orange juice, chilled
  • 350 g strawberries

Instructions
 

  • Cut up the strawberry and banana into small pieces and combine with the orange juice in a blender. Blitz the mixture until smooth.
  • Pour into a glass and enjoy a healty start to your day.

Nutrition

Calories: 170kcal
Keyword gluten free, smoothie, strawberries, strawberry, vegan
Tried this recipe?Let us know how it was!

Strawberry mojito

by | January 25th, 2021 | Strawberry recipes

Strawberry mojito

Strawberry mojito

Avatar photoThompson & Morgan
Create a refreshing strawberry mojito to enjoy in your own garden paradise. This fruity cocktail is perfect for barbecues, parties with friends or as a summer treat for yourself.
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 6
Calories 179 kcal

Ingredients
  

  • handful ice cubes
  • 2 limes each cut into 8 segments
  • handful mint leaves
  • 2 tbsp granulated sugar
  • 12 strawberries
  • 600 ml sparkling water
  • 350 ml white rum
  • pinch black pepper

Instructions
 

  • Combine the strawberries, limes and sugar into a large jug. Rub the mint leaves to bruise them and add to the jug with a pinch of black pepper. Bruising the mint leaves will help the mint flavour infuse into the drink. Add lots of ice cubes and stir in the rum and sparkling water. Alternatively add the ice cubes to a blender to create a crushed ice effect.
  • Pour into tumblers and enjoy this refreshing drink in the garden whilst soaking up the sun.

Nutrition

Calories: 179kcal
Keyword lime, mint, rum, strawberries, strawberry
Tried this recipe?Let us know how it was!

Strawberry Tarts

by | January 25th, 2021 | Strawberry recipes

Strawberry Tarts

Strawberry Tarts

Avatar photoThompson & Morgan
Enjoy this simple, fresh fruit treat whislt reaping the rewards of your home grown crop. An excellent addition to any afternoon tea selection.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Servings 4 tarts
Calories 590 kcal

Ingredients
  

Instructions
 

  • Pre-heat the oven to 180C/160C fan. Sprinkle flour on a clean surface and roll our the pastry to a maximum of half a cm thick. Put a small bowl or saucer on the pastry and cut round it with a sharp knife to make 4 circles. Use one circle to line each tart tin. Press in firmly and cut off any excess pastry.
  • In each tin, top the pastry with some greaseproof paper or baking paper and add a lyer of rice or baking beans. Put the tarts in the oven for 25 minutes. Remove from the oven, take off the greaseproof paper and rice/baking beans. Leave to the side to cool.
  • Put the cream in a bowl and whisk the cream until it starts to get thick. Now stir in the lemon curd.
  • Wash the strawberries, remove the green tops and cut the fruit into slices.
  • Divide the lemon cream into the 4 pastry cases. Layer the strawberries in a spiral on top.
  • Combine the jam and 1 tbsp hot water in a bowl, mix together and then brush it over the strawberries as a glaze. Garnish with a mint leaf, serve and enjoy

Nutrition

Calories: 590kcal
Keyword fruit, strawberry, tart
Tried this recipe?Let us know how it was!
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