At an al fresco lunch in our earlier days, participants excelled themselves with all kinds of innovative concoctions made from harvested produce. The foodstuffs included Courgettes, Rainbow & Ruby Chard, Potatoes, Beetroot, Mange tout, Radish, Peas and Perpetual Spinach to name but a few.

From the menu below, click on the selected titles to view the complete recipes:

Broad Bean Hummus

Chard Fritters

Chard Stalk Crumble

Two-tone Terrine

Apple and Ginger Crumble

Lemon, Courgette & Poppy Seed Cake



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