September


CABBAGE & BACON

A great way to use your home grown cabbage.

INGREDIENTS:

  • Savoy Cabbage (1, shredded)
  • Smoked Bacon (110g)
  • Butter (40g)
  • Crème Fraîche (2 tbsp)
  • Parsley (2 tbsp, chopped)
  • Fennel Seeds (2 tbsp)
  • White wine (85ml)

METHODS:

  1. Begin by melting the butter in a pan and cooking the bacon for around three minutes.
  2. When cooked add the chopped cabbage. Once mixed together add the white wine and allow to cook for ten minutes.
  3. The parsley, fennel seeds and crème fraîche are then added.

DAMSON COBBLER

Make use of those damons with this great cobbler recipe.

INGREDIENTS:

  • Damsons (900g)
  • Caster Sugar (100g)

For the topping =

  • Self-Raising Flour (225g)
  • Baking Powder (2 tbsp)
  • Butter (75g)
  • Caster Sugar (100g)
  • Salt (pinch)
  • Egg (1, medium)
  • Buttermilk (100ml)

METHODS:

  1. The damsons should be washed and cleaned. Place them in an ovenproof dish and cover with the caster sugar.
  2. In another bowl mix the baking powder, flour, caster sugar and salt. Add the butter and mix until the mixture resembles breadcrumbs.
  3. In a separate bowl mix the egg and buttermilk together, before adding it to the dry ingredients.
  4. Place the mixture on top of the damsons and bake for thirty minutes at 190°C.

PUMPKIN & SAGE SOUP

A quick and easy recipe to follow.

INGREDIENTS:

  • Pumpkin (peeled and chopped)
  • Olive Oil (2 tbsp)
  • Onion (1, chopped finely)
  • Vegetable Stock (550ml)
  • Double Cream (80ml)

METHODS:

  1. Heat the olive oil in a pan and cook the onions for five minutes. Add the pumpkin and continue cooking for ten minutes.
  2. Add the vegetable stock to the pan and season with salt and pepper. Bring it to the boil.
  3. Simmer until the pumpkin becomes soft and add the cream. The soup should then be blended.