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Chard fritters

400g Swiss chard, leaves only (or 600g spinach)
30g fresh parsley 
20g fresh coriander 
20g fresh dill 
1½ tsp grated nutmeg 
½ tsp sugar
3 tbsp plain flour
2 garlic cloves, crushed
2 free-range eggs
Salt and freshly ground black pepper
80g feta, broken into small pieces
60ml olive oil
1 lemon, cut into 4 wedges

½ tsp chilli flakes (optional)

Boil the chard in salted water for 5 mins.  This removes the bitterness from the leaves.
Drain, and squeeze out as much excess liquid as possible.
Put the chard, parsley, coriander,  dill, nutmeg, sugar, garlic, chilli flakes, eggs and seasoning; into a food processor and blitz.
Add flour and blitz again until everything is combined
Stir in the feta.
Heat a little oil in  frying pan on a medium.

When hot, spoon in 3 or 4 dessert spoons of the mixture, one for each fritter.  Flatten slightly.
When the fritters start to look cooked around the edges, after a couple of minutes, turn over to cook on the other side.
Serve hot  with lemon wedges.  Can also be served cold for picnics etc.

You can substitute other vegetables for the chard in this recipe.  I have used spinach, grated carrot and grated courgette.  You will not need to boil the vegetables first,  but when i use courgettes i salt the grated courgettes and squeeze out the excess moisture after 5 mins.

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Chard stalk crumble

1 tbsp oil
knob butter
2 onions, sliced
3 garlic cloves, sliced
500g potatoes
1 tsp chopped thyme
200ml double cream
100ml vegetable stock, or water with 1 tsp of marmite
100g of Chard stalks, boiled for 5 mins in salted water
salt and pepper

Topping
A handfull of porridge oats
3 thick slices of bread made into breadcrumbs
a few chopped nuts or seeds, whatever you like (optional)
2 tbsp olive oil

30g cheese

Preheat oven to 190 C/Gas mark 5.
Heat oil and butter in a frying pan.
Add onions and garlic and cook gently until soft and just starting to brown slightly.
Add potatoes and thyme.
Season well and cook, stirring occasionally for 5 mins.
Pour over cream and stock or water and simmer gently until the liquid has reduced by half.
Mix the topping ingredients together in a bowl.
Stir in the chard stalks.
Put the mixture into a dish, and top with the crumble mixture. 
Bake for 25-30 mins until golden.

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Lemon, courgette and poppy seedcake

Apple & Ginger Crumble

3 cups oats
2 tbps honey
4 tbsp cooking margarine
4 x cooking apples
cinnamon
1 x root ginger
sunflower seeds
1 cup wheat flour

Peel and chop apples and ginger.
Simmer for a few minutes/ strain.
Add cinnamon.
Soak oats in water.
Melt margarine and honey in pan.
Add oats and flour.
Pour over apples in a large oven proof dish.
Sprinkle sunflower seeds and extra, remaining cinnamon. 
Bake in 'moderate' oven for 20 minutes.

1 lemon, rind finely grated
2 tsp poppy seeds
440ml grated courgette
230g self-raising flour
2 tsp bicarbonate of soda
280g sugar
250 ml sunflower oil
3 eggs
pinch of salt

Syrup and decoration
100g sugar
1 lemon, juice
50-75g icing sugar
1 tsp poppy seeds

Preheat oven 180 C/ Gas mark 4.
Combine sugar, oil, eggs, lemon rind, and poppy seeds in a bowl
Whisk until the mixture becomes pale and glossy.
Stir in the grated courgette.
In another bowl, combine flour, salt and bicarbonate of soda.
Gradually fold in the flour mixture to the courgette mixture.
Pour into a 2lb loaf tin.
Bake for 40-50 mins or until a skewer or sharp knife comes out clean.
To make the syrup: put the juice from the lemon into a small pan, add the sugar and warm gently until the sugar dissolves.
When the cake comes out of the oven, prick it all over with a skewer.
Spoon over the syrup while still warm, reserving a small amount to make a little icing to drizzle for decoration.
This is the tricky bit.  Remove cake from tin when cool.  It will be very sticky! Add the icing sugar to the remaining syrup and drizzle over the cake. Sprinkle with a few poppy seeds.

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Two-tone Terrine (Serves 4 as main dish or 6 as starter)

Equipment:: 1lb loaf tin, measuring jug or half pint beer
glass, vegetable knife, liquidizer, saucepan and lid, hot
ring, fridge, serving plate, spoon, fork.

Time until fork into mouth: 2½ hours.

Broccoli Layer
10ml (2 tsp) butter
Half an onion, peeled and chopped
100g (4oz)   broccoli or other greens, chopped
300ml (10 fl oz) vegetable stock
(eg marigold or vegetable water with herbs, salt and pepper)
7ml (½ tbs) lemon juice
5ml (1 tsp) Gelozone  or other gelifyi
ng agent

Make up a pint of vegetable stock and measure out half a pint into your jug or mug.
Melt the butter in a saucepan, lightly fry the chopped onion until soft but not burnt.
Add the chopped broccoli and stock to the saucepan, put on the saucepan lid and adjust the heat until the liquid is simmering.
Don’t go away, peel 100g (4oz) carrots and the other half of the onion and chop them both up.
Give the broccoli a prod. It needs to be both green and tender.
Liquidise the mixture while it is hot.
Add half a tablespoon of lemon juice and  Gelozone. Try it. More seasoning?
Wet the 1lb loaf tin, pour in the mixture.

Carrot Layer
Put the other half of your stock into a jug or mug.
Melt the butter in a saucepan, lightly fry the chopped carrot until soft but not burnt.
Add the chopped carrot and stock to the saucepan, put on the saucepan lid and adjust the heat until the liquid is simmering.
Lastly spoon the carrot mixture over the broccoli mixture.
Put the tin in the fridge and chill for two hours.
Turn it out onto a plate.

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Broad Bean Hummus

400g shelled broad beans
1 clove of garlic
3 tbsp good olive oil
A generous squeeze of lemon juice
Salt and pepper for seasoning

Put beans in a pan of water and bring to the boil.
Lower the heat then simmer for 5 to 10 minutes depending on age and size.
Leave to cool, then slip beans out of skins.
Put beans in a food processor or blender with garlic, oil, lemon juice and some of the seasoning.
Process to a thick, slightly coarse 'puree’, add more oil if it seems dry or too thick.
Taste and season if required.

The photos are by Jan O'Highway http://janohighway.com

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