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.


Chunky sausage & tomato pasta

by | January 25th, 2021 | Tomato recipes

Chunky sausage & tomato pasta

Chunky sausage & tomato pasta

Avatar photoThompson & Morgan
A quick, easy to make pasta dish. Sweet, fresh cherry tomatoes with succulent sausages and italian flavour. An all round family favourite.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 4
Calories 655 kcal

Ingredients
  

  • 1 handful of basil leaves
  • 1 tbsp garlic crushed
  • 1 tbsp olive oil
  • grated parmesan
  • 4 lincolnshire pork sausages sliced into bite-sized chunks
  • 500 g penne pasta
  • 400 g tomatoes freshly chopped
  • 1 tbsp tomato purée
  • 200 ml white wine

Instructions
 

  • Heat the oil in a non stick pan then fry the sausage chunks for 8-10 mins on a medium heat until browned and cooked through. Add the crushed garlic and fry for 1 min. Add the wine, bring to the boil and cook until the wine has reduced by half.
  • Add in the tomato purée and chopped tomatoes and give ingredients a good stir. Taste and season as required. Simmer for 15 mins until you have a rich, thick sauce.
  • Boil the pasta (based on the cooking instructions on the packet). Once cooked, drain the pasta and add, with the basil to the sauce. Give it a good stir, then serve in bowls. Top with grated parmesan.

Nutrition

Calories: 655kcal
Keyword pasta, sausage, tomato
Tried this recipe?Let us know how it was!

Courgetti with tomatoes, grilled corn and herb dressing

by | January 22nd, 2021 | Courgette recipes

 

Courgetti with tomatoes, grilled corn and herb dressing

Courgetti with tomatoes, grilled corn and herb dressing

Avatar photoThompson & Morgan
A fresh take on a summer salad which makes the most of your allotment crops. Beautiful piccolo tomatoes, paired with sweetcorn and an innovative way to use up your masses of courgette by making ‘courgetti’.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

Instructions
 

  • Preheat a griddle pan and brush the sweetcorn with some vegetable oil. Place onto the griddle and rotate every few minutes until evenly cooked and slighty charred. Leave to cool slightly and then remove the corn from the cob.
  • Time to make courgetti! Use a spiralizer or Julienne peeler down the length of the courgette. Stop once you reach the middle containing the seeds and discard that part of the courgette. Repeat the process on the remaining courgettes.
  • Combine all of your herb dressing ingredients (parsley, chives, olive oil, lemon juice, water, salt, honey and black pepper) into a small blender or food processor and blend until smooth. Taste and season as required.
  • Place the courgetti in a large bowl and add the tomato halves and sweetcorn. Now add as much of the dressing as per your preference. Give everything a good mix together.
  • Sprinkle over the remaining chives and serve. Serve the dish on its own or as a side dish to a summer BBQ.

Notes

For our ultimate wealth of resources all about growing courgettes, check out our courgette hub page - T&M's one-stop-shop for everything you need to about growing these tasty summertime vegetables.
Keyword corn, courgette, courgetti, herb, tomato, tomatoes
Tried this recipe?Let us know how it was!

Courgette & double cheese quiche

by | January 22nd, 2021 | Courgette recipes

 

Courgette & double cheese quiche

Courgette & double cheese quiche

Avatar photoThompson & Morgan
Add a mass of flavour to your courgettes, in a quiche that is packed with cheese and wrapped in pastry. An excellent summer favourite.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8
Calories 330 kcal

Ingredients
  

  • 90 g butter (cubed)
  • 4 egg yolks
  • 85 g cheese grated
  • 200 g plain flour and some extra for dusting
  • 1 courgette sliced
  • 150 ml double cream
  • 1 egg
  • 2 tbsp onion marmalade
  • 5 spring onions sliced
  • 110 g stilton cheese crumbled
  • 1 tsp thyme fresh or dried

Instructions
 

  • Start with the pastry: Into a food processor add the flour, butter and cheese. Blitz until the mixture resembles crumbs, and then add 2 tbsp water and two egg yolks.
    Pulse until the mixture resembles a loose dough. Sprinkle some flour onto a clean surface and knead the dough to a smooth pastry.
  • Roll out the pastry into circles wide enough to fit into a 20cm loose base tin, but no thicker than half a cm, and place between two sheets of baking paper. Place in the fridge to chill for at least an hour.
  • Meanwhile, place the courgette and spring onion in a colander over a bowl and sprinkle over some salt. Put to the side and leave for 1 hr. This will help to draw out the water in the vegetables to stop it from escaping into the quiche.
  • Remove the pastry from the fridge and line the tin. Work it into the corners of the tin and remove any excess pastry. Return to the fridge for roughly 10 mins.
  • Heat oven to 180C/160C fan. Line the pastry case with baking paper and cover with baking beans or rice. Blind bake for 20 mins. After 20mins lift off the parchment and beans/rice, and continue to bake until the base is fully cooked and brown. Remove from the oven and set aside to cool.
  • Transfer the courgette and spring onions from the colander to a clean tea towel or some kitchen roll and squeeze out any remaining water. Tip into a mixing bowl and stir in the stilton, marmalade and thyme. Evenly apply the mixture to the tart case base.
  • In a bowl whisk together the cream, 1 whole egg, 2 egg yolks and season well. Pour over the filling and bake for 30-35 mins until set. Remove from the oven and leave to cool before serving.

Notes

Head to our courgette hub for more advice on choosing the right varieties for your gardening & cooking needs and growing tips.

Nutrition

Calories: 330kcal
Keyword cheese, courgette, quiche, spring onions, thyme
Tried this recipe?Let us know how it was!

Creamy courgette & bacon pasta

by | January 22nd, 2021 | Courgette recipes

 

Creamy courgette & bacon pasta

Creamy courgette & bacon pasta

Avatar photoThompson & Morgan
A quick and creamy carbonara-style tagliatelle recipe that showcases your delicious home grown courgettes, contrasted with crème fraîche and smokey pancetta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4
Calories 483 kcal

Ingredients
  

  • 150 g bacon lardons
  • 2 courgettes
  • 200 g crème fraîche
  • 4 medium eggs
  • 1 garlic clove crushed
  • Grated parmesan
  • 1 tsp olive oil
  • 400 g tagliatelle

Instructions
 

  • Heat the oil in a large frying pan on a medium heat. Once hot add the bacon and fry for around 5 mins until it starts to crisp. Increase the heat and add the courgette. Cook for 5 mins until soft and starting to brown. Add and stir in the garlic and cook for a further minute. Add and stir in some salt and pepper and set aside.
  • Bring to the boil and cook the tagliatelle (based on the cooking instrutions on the packet). Remove a cupful of the cooking tagliatelle water for use later on. Drain the tagliatelle and add to the frying pan with the bacon and courgette. Heat on low and mix everything together with the crème fraiche and half the parmesan. Add some of the pasta water to loosen the sauce a little bit if you feel the mix is a bit too sticky.
  • Crack the 4 eggs into a seperate frying pan and fry to your liking. (Sunny side up, over easy etc)
  • Serve creamy pasta into bowls and top each with a fried egg. Season to taste and sprinkle over the remaining parmesan and enjoy. Serve alongside garlic bread for an extra treat!

Notes

If you'd like even more information about growing this popular summer squash, or need tips on how use up your glut, visit our courgette hub page.

Nutrition

Calories: 483kcal
Keyword bacon, courgette, pasta
Tried this recipe?Let us know how it was!

Grilled lemon and garlic courgette

by | January 22nd, 2021 | Courgette recipes

 

Grilled lemon garlic courgette

Grilled lemon and garlic courgette

Avatar photoThompson & Morgan
A superb side dish that can be paired with almost any meal!
Grilling courgettes gives them a great depth of flavour. Grill with fresh lemon and garlic for a delicious, flavourful dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 32 g unsalted butter melted
  • 2 medium courgettes cut into 1-2cm think slices
  • 3 cloves garlic crushed
  • 1 tsp Italian herb seasoning
  • 1 lemon freshly squeezed
  • handful parsley chopped
  • salt and pepper to taste

Instructions
 

  • Pre heat a griddle pan on a medium to high heat. Put butter, garlic, herb seasoning, lemon juice, salt and pepper into a bowl. Whisk all the ingredients together to make a fantastic butter sauce. Now either brush or dip the courgette slices into the butter sauce.
  • Add the butter covered courgette slices to the griddle pan, making sure they are all in contact with the pan and fry for 2 minutes each side until just beginning to soften and charred on both sides.
  • Serve straight from the pan as an excellent side to dish to your summer BBQ or even as an accompaniment to a Moroccan tagine.

Notes

And if you'd like some additional information about growing courgettes, visit our courgette advice page. We've even rounded up some more delicious recipes!
Keyword courgette, garlic, lemon
Tried this recipe?Let us know how it was!

Greek Salad Omelette

by | January 18th, 2021 | Tomato recipes

Greek Salad Omelette

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 371 kcal

Ingredients
  

  • 100 g feta cheese
  • 12-18 medium eggs 3 per person
  • 1 handful parsley leaves finely chopped
  • 1 large red onions sliced into wedges
  • 1 handful freshly chopped tomatoes
  • 1 large handful potted black olives
  • 2 tbsp olive oil

Instructions
 

  • Pre-heat the grill on high and heat the oil in a large non-stick frying pan.
  • Crack 3 eggs per person into a large bowl, whisk and add in the chopped parsley, salt and pepper and give the mix a final whisk. Add the onion to the pre heated frying pan and fry on a high heat for about 4-5 mins until brown. Add in the chopped tomatoes and olives and cook for a further 1-2 mins.
  • Turn the heat down from high to medium and add in the egg mixture. Cook in the pan, stirring as the eggs begin to set (partially cooked, but runny in places). This should only take about 2 minutes. Roughly crumble the feta in the pan, then place under the pre-heated grill for 5-6 mins until the omelette is golden on top. Remove from the grill and serve from the pan.

Nutrition

Calories: 371kcal
Tried this recipe?Let us know how it was!
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