Woodhouse cookbook

There is nothing quite so satisfying as cooking straight from the plot, using the day’s harvest. We’ve gathered here a collection of plotholders’ favourite recipes, all designed to make the most of our beautiful fresh produce.

Our cookbook has a truly international flavour as well, with members contributing recipes from around the world.

We’d like to include as many of your recipes as possible – please let Christina or Carrie know if you’d like us to feature your favourite allotment dish.

Search the cookbook

You can jump to a recipe using the index below.

Index

Bacon and corn muffins

Blackberry meringue pie

Blackberry syrup

Blackberry vinegar

Blackcurrant juice

Borek

Classic pesto

Damson gin

Damson jelly

Eleanor’s marrow and apple chutney

Garlic sauce with potatoes

Green tomato chutney

Guernsey gache

Jerk chicken

Marrow and ginger jam

Moussaka

Nonna’s fried potatoes

Parsnip bubble and squeak

Pink fir apple, pear and beetroot salad

Potato and apple cakes

Potato, beans and mussel salad

Red Nick

Rhubarb and ginger jam

Roast potato wedges with rosemary

Rocket and hazelnut pesto

Runner bean salad

Runner beans

Sauteed courgettes

Seed and apple/pear cake

Strawberry and raspberry smoothie

Sweetcorn and chilli soup

Tomato chutney

Tomato sauce/passata

 

Bacon and corn muffins
140g unsalted butter
90g granulated sugar
50g grated gruyere
200g cornmeal
125g flour
3teasp baking powder
1 level teasp salt
1 x 418g tin creamed style corn
3 pieces lean bacon, diced

In a food processor, cream the butter and sugar, then add all the other ingredients apart from the bacon and mix in. At this point the mixture can be chilled for up to 24 hours in the fridge.
When you’re ready to bake the muffins, preheat the oven to 200 degrees. Fry the bacon in a non-stick pan until it’s crisp. Stir the bacon bits into the muffin mixture and spoon the mixture into muffin cases – this amount will make around 12-16 muffins.
Bake for 25 minutes then turn out on to a rack. Eat warm or leave to cool.
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Blackberry meringue pie

400g blackberries
225ml water

1 sweet pastry case, eg, from Waitrose

25g cornflour
25g butter
100g unrefined caster sugar
3 egg yolks

3 egg whites
50g sugar

Put the blackberries in a pan with the water, bring to the boil and simmer gently for 20 minutes or so, pressing down on the fruit with a potato masher from time to time to ensure all the juice is released. Line a colander or sieve with a muslin square and place over a bowl – tip the blackberry and water pulp into the muslin and strain off the juice. Measure the juice in the bowl and make it back up to 225ml with water.

Preheat the oven to 160 degrees Celsius.

Sprinkle the cornflour into the blackberry juice and whisk in well. Pour into a pan and set over a low heat. Add the butter and unrefined caster sugar and stir until melted and dissolved, and the mixture has thickened. Beat in the egg yolks and cook over a very gentle heat for 2-3 minutes. Don’t let it boil.

Pour the blackberry mixture into the pastry case.

Now attend to the meringue. Place the egg whites in a bowl and whisk until stiff. Add the sugar and whisk in. Spoon the meringue over the blackberry filling, making sure it’s covered lavishly.

Bake in the middle of the oven for 35 minutes – the meringue should be lightly browned on top.
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Tomato chutney

(Don’t have all amounts but do it to my taste)

4lb tomatoes
ginger & mixed spice
Mustard
1 pint white vinegar
1lb onions finely chopped
1 lb apples peeled & chopped
salt
chillies
Some sugar (depending on how sweet the apples are)

Cook onions in 1 cup of the vinegar until soft. Add tomatoess, apples, spices and salt. Cook until soft. Add other ingredients, cook until soft. Bottle in hot jars – can be stored for several months.
Dave Taylor and Jan Winkle
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Seed and apple/pear cake

300g apples/ pears or a mixture of the two
2 large eggs
175g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
150gm molasses (Billingtons is best)
100g of mixed seeds

Melt butter and mix in the molasses
Beat in the eggs
Add the chopped apples/pears
Add seeds, flour & the powders a third at a time – stir well.
Put into a loaf tin – preferably with greaseproof paper lining
Bake for 1 – 1½ hrs until cooked on gas mark 3 (don’t know = elec)

One can also use bananas but we don’t grow those yet!

Dave Taylor and Jan Winkle
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Moussaka
8 medium-sized aubergines
1½ lb minced meat
3 minced onions
Handful chopped parsley
1/4lb breadcrumbs
1-2 tablespoons tomato juice
Salt and pepper
Olive oil for frying
1 pint béchamel sauce
2 egg yolks
Grated cheese
Butter

Peel and slice aubergines. Sprinkle with salt and leave between tow large plates until the water is drained from them. Wipe dry. Heat olive oiol in a pan and fry aubergine slices until brown on both sides. Put on a platter to drain. Lighlty fry mince meat and onions until brown. Add parsley, tomato juice, salt and pepper. Simmer for ½ hour, add breadcrumbs  and stir everything in the pan..

Grease a large square baking tin with oil. Cover the base with fried aubergine. Spread this with half the meat and onionmixture. Add another layer of aubergine and spread with remaining meat and onion.

Beat the egg yolks into béchamel sauce and pour over meat. Sprinkle generously with breadcrumbs and grated cheese. Add a few slivers of butter and bake in a moderate oven for 30 minutes or until top is borwn like a crust. Serve hot .
Panos Chrysoglow
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Garlic sauce with potatoes
6 medium sized potatoes
4-6 cloves garlic
1 teaspoon salt
¾ cup olive oil
Strained juice 2  lemons

Wash potatoes and boil in their skins until soft.  Peel them when they are cool enough to handle and pound in a mortar. Crush the garlic with salt. Mix with the mashed potatoes  and continue to pound until the ingredients are blended and mixture is smooth.  Gradually add olive oil drop by drop, alternating with the lemon juice and stirring all the time until you have a thick cream. You can serve the sauce diluted with a little fish or meat stock.
Panos Chrysoglow
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Runner Beans
Trim as many runner beans as required and then break each into two or three pieces. Fry some onions in a little oil or butter until they change colour. Add a tablespoon of tomato puree, and enough boiling water to cover. Bring to the boil, add the beans and cook slowly for ¾ hour. Season with salt and pepper.
Panos Chrysoglow
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Blackcurrant juice

Destalk the blackcurrants and pile into a saucepan. For every 1lb of fruit, add a quarter pint  of water. Bring slowly to the boil, then simmer for 15 mins or so until the blackcurrants have broken up and are very pulpy in the pan.

Strain the juice through a muslin or jelly bag, leaving it suspended overnight if possible so that every last drop is extracted. Don’t press or stir the fruit pulp or you will make the juice cloudy.

The resulting juice can be used as a base for making blackcurrant jelly, syrups, cordials and sauces. It freezes well for later use.

You can make juice this way with redcurrants, cranberries, blueberries, raspberries and blackberries.
Christina Erskine
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Blackberry syrup
For every 1lb blackberries, use half a pound of sugar, and half a pint of water
1-inch cinnamon stick
2 cloves

Put all the ingredients in a large pan and bring slowly to the boil, stirring to ensure that the sugar dissolves. Simmer gently for about 15 mins then ladle or pour the contents of the pan into jellybag, or muslin (or in desperation, pour it Bridget Jones style into a clean unused J-cloth – the colour doesn’t run in real life) and hang the jellybag/muslin over a bowl to catch the liquid. Leave overnight.

The resulting syrup can be used as a pouring sauce over ice cream, over fresh blackberries, or other fruit such as peaches or plums, or over sponge puddings. It can be boiled up again and reduced to make jelly.  Just one tablespoonful can be added to meat juices to make a fruity sauce, or added to gravy to enrich it; it will also enrich the fruit base for a blackberry and apple crumble or pie.

You can also use similar proportions of sugar and water with other fruit, such as blackcurrants, redcurrants, raspberries and blueberries.
Christina Erskine
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Blackberry vinegar
Great for salad dressings, or for adding to meat dishes and gravies.

450g blackberries, picked over for bits of leaf, stalk and insects
750 ml white wine vinegar
3 tbsp sugar
1 short cinnamon stick, about one inch long
2 cloves

Wash out an old vinegar bottle in very hot soapy water, then rinse and dry in the oven at 120 degrees while you make the blackberry vinegar.

Put the vinegar, sugar and spices in a pan and heat steadily until it boils, stirring to dissolve the sugar. Tip in the blackberries and simmer for 10-15 minutes. Leave to cool.

Strain through a jellybag or muslin into the vinegar bottle through a funnel.

Makes about 500ml or 1pt of blackberry vinegar.
Christina Erskine
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Damson gin or vodka

This recipe comes from a wonderful book called Jams, Preserves And Edible Gifts, published by the National Trust which is sadly currently out of print.

450g damsons
125g caster sugar
750ml gin or vodka

Rinse the damsons, then put in a large clean [sterilised] jar with the sugar and gin. Stir well, then cover and leave to infuse in a dark place for three months. Shake the jar of damsons every other day.

Before drinking, strain through muslin into a jug. You may have to do this several times, until the gin/vodka is clear. Don’t squeeze the muslin or the gin/vodka will be cloudy. Pour into a clean [sterilised] bottle and cover. Leave for as long as you can bear before drinking (at least a year!)

Christina Erskine
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Damson jelly

This recipe is also taken from the National Trust book mentioned above.

1.8kg damsons
900ml water
1 cinnamon stick
4 cloves
Sugar

Simmer the damsons in a large pan with the water, plus the cinnamon and cloves tied in a piece of muslin, for about 40 minutes until very soft and pulpy, crushing with a potato masher from time to time. Discard the spice bag and strain through a jellybag overnight. Measure the strained liquid and pour it into a clean pan with 450g warmed sugar for each 600ml. Heat gently, stirring until the sugar has dissolved, then boil rapidly until setting point has been reached. Start testing after 3-4 minutes: put about 2 teasps of jam mixture from the pan on to a cold saucer. Wait a few moments for it to cool, then run your fingertip through the centre of the jam. Setting point has been reached if the surface wrinkles, and the two halves remain separate.

Skim the jam, then pot and cover.
Christina Erskine
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Classic pesto

A large handful of basil leaves
A small handful of pine nuts, about 1 tbsp
1 clove garlic, chopped
Salt
Olive oil
50g Parmesan cheese, freshly grated

Put the basil leaves, pine nuts, garlic, salt and 1 tbsp olive oil into a small blender or food processor and pulse briefly.

Stir in the grated Parmesan and taste. You may need to add a bit more salt/cheese/nuts until it’s right for you. Then add more olive oil until you have a runny paste that’s not quite pourable and taste again.
Christina Erskine
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Runner bean salad
Runner beans
Olive oil
Salt
Pepper
Zest of one lemon, or one preserved lemon

Put a large pan filled with water on to boil and add a pinch or two of salt. Slice the beans into very fine ribbons. Pare the zest from the lemon, or cut the preserved lemon into quarters, remove the flesh and chop the rind.

When the water is boiling add the beans and boil for about 2 minutes. Drain the beans and put them into a serving bowl.

Add about 1 tbsp olive oil, and the lemon zest/peel to the beans and mix well. Taste for seasoning and salt and pepper to your liking.
Christina Erskine
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Strawberry and raspberry smoothie

We either make this with the last of the strawberries and the first of the raspberries, or use strawberry puree and raspberries from the freezer.

125g raspberries
8-10 ripe strawberries
2 teasp sugar or more to taste
125ml cranberry juice
Half a medium banana
50g plain Greek yogurt

Put the raspberries, strawberries and cranberry juice into a blender and whizz until smooth. Add the sugar to taste and whizz again. Strain into a jug to get rid of the raspberry pips. Put the strained juice back into the blender with the banana and yogurt and whizz again. Pour into a tumbler to serve.

Makes 1 smoothie.
Christina Erskine
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Red Nick
This is my son’s favourite cocktail – non-alcoholic, of course. It uses the same raspberry/strawberry/cranberry mix as the smoothie, above.

125g raspberries
8-10 ripe strawberries
2 teasp sugar or more to taste
125ml cranberry juice
1 lime wedge
A few leafy sprigs of mint
Ice

Put the raspberries, strawberries and cranberry juice into a blender. Whizz to a puree. Taste and add the sugar a teaspoonful at a time then whizz again, until you think the balance is right.

Put ice in a tumbler, add the mint leaves and squeeze the lime wedge a little before adding it as well. Pour the juice from the blender into the tumbler through a tea strainer to catch the raspberry pips.

Drink straightaway.
Christina Erskine
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Parsnip bubble and squeak
AKA Boxing Day breakfast

Cooked parsnips
Cooked greens such as cabbage, Swiss chard, or kale
Cooked potatoes, either roast, boiled or mashed
Butter
Salt
Pepper
A poached egg (optional)

The proportions or quantities don’t matter that much – probably the greens shouldn’t outweigh the potatoes and parsnips and there should ideally be more parsnips than potatoes.

Shred the greens if they aren’t already chopped or sliced. Mash the potatoes and parsnips together roughly – they should stick together but you don’t need to make it super-smooth. Mix in the greens and add a good shake of salt and pepper.

Melt the butter in a frying pan, preferably non-stick, over a low to medium heat. Add the mash, and spread it evenly so that covers the whole of the bottom of the pan. Leave the mixture to cook until it’s nicely browned underneath (check by lifting it with palette knife and peeking).

Turn it over by inverting a large plant over the pan, then turning the pan upside down so that the bubble and squeak drops on to the plate. Then slide the bubble and squeak back into the frying pan, now with the browned side uppermost. Cook again until nicely brown on both sides.

Serve cut into wedges. I am told by people who like eggs more than I do, that the dish is only properly finished off with a poached egg served on top.
Christina Erskine
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Potato wedges with rosemary
I make these with the first early, new potatoes that have grown too big to be used in dainty potato salads.

Large new potatoes
4-5 sprigs of rosemary
Olive oil
Salt

Heat the oven to 180 degrees Celsius. Pour a little olive oil into a shallow baking tray and heat it in the oven for about 10 minutes. Meanwhile, scrub the potatoes, but don’t bother peeling them. Cut them in quarters lengthways. Give them a quick wipe with a tea towel so that they don’t spit when they go into the hot oil.

When the oil is good and hot, lay the potatoes in the baking tray and toss them gently in the oil. Tuck the rosemary sprigs evenly around them. Sprinkle with a pinch or two of salt. Place the tray back in the oven for about 25-35 minutes or until the potatoes are looking browned at the edges.
Christina Erskine
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Potato, beans and mussels salad

About 10 smallish new potatoes, or 5 medium ones each cut in half
Two good handfuls of French beans
1 avocado pear
A handful of rocket, watercress, or baby spinach
1 can or jar of mussels
Dressing made with cider vinegar, olive oil, Dijon mustard, salt and pepper

Put two pans of water on to boil, adding a pinch of salt to each. Scrub the potatoes, top and tail the beans. When boiling add the potatoes to one pan, lower the heat and simmer for 6-7 minutes or until just cooked. Add the beans to the other, lower the heat and simmer of 4-5 minutes, until just cooked.

While the vegetables are cooking, wash and dry the leaves and arrange over a couple of salad plates. Halve the avocado, remove the stone and peel, then cut into chunks. Divide the avocado between  the two plates and squeeze a little lemon juice over.

Open the can of mussels, rinse and drain. Scatter the cooked mussels over the two plates. Drain the potatoes and beans when done and divide these between the two plates as well. Put the dressing ingredients in a screwtop jar and shake well to blend. Pour the dressing sparingly over each plate and toss the salad ingredients well to mix.

Serves two
Christina Erskine
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Pink Fir Apple, pear and beetroot salad
8 Pink Fir Apple potatoes, scrubbed well and left whole
2 ripe pears
2 medium beetroot, any variety
A handful of walnuts or hazelnuts
Rocket leaves

Dressing made from sherry or blackberry vinegar, olive oil, salt and pepper.

Heat the oven to 180 degrees. Brush about a teasp of olive oil on to a baking dish and heat it in the oven for 5-10 minutes. Add the potatoes, turning them in the oil, and sprinkle with salt.

While the potatoes are cooking, put a pan of water on to boil. Peel the beetroot and cut into eighths or slivers. Boil the beetroot in the water for about 15 minutes or until just tender. Drain and dress with a little olive oil to stop them drying out.

Wash the pears, cut into quarters lengthways and remove the cores.

Lay rocket leaves over the base of two plates. When the potatoes are cooked – about 30 minutes, remove them from the oven and divide them between the plates. Add the pears and beetroot and sprinkle with the nuts.

Put the dressing ingredients into jar and shake well to mix. Pour the dressing sparingly over the salads.

Serves two
Christina Erskine
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Sweetcorn and chilli soup
2 sweetcorn cobs
1pt vegetable stock, eg made with Marigold bouillon
1 or more small fresh red chillis
6 spring onions
A pinch of turmeric
Freshly ground pepper
Crème fraiche

Put the vegetable stock in a large pan on medium heat. Slice the spring onions finely. Deseed the chilli and slice it very finely, keeping a few slices back for garnish. Scrape the kernels from the corn cobs with a sharp knife. Add the corn kernels, sliced chilli, spring onion and the turmeric to the stock.

Bring to the boil and simmer for about 10-15 minutes, until the corn kernels are soft. Take off the heat and leave to cool slightly, then pour the soup mixture into a blender and whizz until smooth. You could even then strain the soup through a sieve if you want it really smooth.

Return to the pan and reheat through. Serve with a dollop of crème fraiche per bowl, the reserved spring onion and chilli and some freshly ground pepper.

Serves two
Christina Erskine
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Tomato sauce/Passata
2kg ripe tomatoes, any variety
3 cloves garlic
1 shallot
1 teasp salt
1 teasp sugar
Half a teasp pepper
Olive oil

Put the oven on at 160-170 degrees C. Cut the tomatoes in half hemispherically and spread, cut side upwards, on a shallow baking tray. Chop the shallots very finely. Crush the garlic and dab little bit of garlic and shallot on each cut surface of tomato. Drizzle with olive oil. Sprinkle with the salt, pepper and sugar.

Put the tray in the oven, uncovered, for 40 minutes, or until the tomatoes are very soft and exuding lots of juice but before they burn. Remove from the oven and leave to cool, then press through a colander to remove the skins and cores. Pour the resulting gloop through a sieve to remove the seeds. (I find this less hard work than pushing it all through a fine sieve to start with.) Pour into containers and keep in the fridge, or freeze.

This sauce is excellent for using as a base for tomato soup; spread thinly over a pizza base; as a tomato sauce for pasta; mixed with haricot or cannellini beans to make baked beans;  added to a Bolognaise sauce or lasagne; mixed with spices and meat for a rogan josh or Madras style curry; mixed with fresh chillis or chilli powder and poured over cooked potatoes for a Spanish patatas bravas.
Christina Erskine
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Green Tomato Chutney
Preparation time : 30 minutes approx
Cooking Time : 2 hours approx

Ingredients to yield about 6-7lb (2.7-3.2kg):
4lb (1.8kg) green tomatoes, washed and chopped
11/2lb (700g) shallots or onions, peeled and chopped
1lb (450g) cooking apples, peeled, cored and chopped
1 pint (575/600ml) vinegar
8 red chillies
1 oz (25 g) dried root ginger
8oz(225g) seedless raisins or dates, chopped
2 teaspoons salt
1lb (450g) sugar

Method:
Put the chopped tomatoes, shallots or onions and apples in a large heavy-based pan with half the vinegar. Bring to the boil, then simmer gently for about 30 minutes until tender.

Tie the chillies and root ginger in a muslin bag, bruise with a  hammer and add to the pan with the raisins or chopped dates. Cook stirring from time to time until the mixture thickens, after about an hour.

Add the salt, sugar and the rest of the vinegar, stiffing well until the sugar dissolves. Continue cooking, pressing the bag of spices occasionally with a wooden spoon, until the mixture is thick. Remove the muslin bag before potting and sealing.

Leave to mature for 6-8 weeks.
Dave Taylor and Jan WInkle
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Tomato Chutney
4 lb tomatoes and apples, skinned and chopped
1 lb sugar
2 tsp ginger
2 tsp mixed spices
2 heaped tsp mustard
1 pt vinegar
1 lb onions finely chopped
1 lb apples peeled and chopped
1 tsp salt
Chillies (optional)

Prepare vegetables. Cook onions in one cup of the vinegar until soft. Add the tomatoes, apples spices and salt. Cook until soft.

Add sugar, chillies and vinegar. Cook until thick and ready. Bottle in hot jars. Seal and store.
Dave Taylor and Jan Winkle
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Rhubarb and Ginger Jam
1lb rhubarb after cutting into cubes
1lb sugar
1 teaspoon ground ginger/1-2oz crystallised
juice 1 large lemon
Sprinkle sugar over fruit. Leave to stand overnight. Simmer gently stirring till sugar dissolves. Add ginger and boil rapidly til set..
Isobel Glover
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Courgettes
3tbsp olive oil
2 large onions
1 garlic clove
3 courgettes thinly sliced on the diagonal
3 large tomatoes
pinch of sugar

Oven 200 degrees celsius/400f gas mark 6

Heat half oil in frying pan. Add onions with pinch of salt. Cook gently for half an hour or until tender. Add garlic. Oil a shallow dish and spread out onions. Arrange courgettes and tomatoes on top. Brush with olive oil. Sprinkle with sugar. Season uwith salt and pepper. Cook until ready – until coloured and slightly shrivelled.
Isobel Glover
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Borëk
1 lb spinach
100g Turkish cheese
salt, black pepper and red pepper
Olive oil
1kg Wholemeal flour
4-5 cups water

Mix the flour and water and roll into a thin pastry. Cut into squares with a knife and put the filling into squares. Fold over and seal and place in the oven at 200˚ C for 20 minutes.
Fadima Sumbull
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Guernsey Gâche
1 ½ lb wholemeal or plain flour
½ lb butter
2 eggs
4oz candied peel
1 lb sultanas or currants
¼ pt milk (warmed)
2 oz yeast
pinch of salt
brown sugar

Cream the butter with the sugar. Add eggs, then stir flour and salt. Make a hole in the centre and pour in warmed milk to which you have previously added yeast. Mix well and add fruit gradually, kneading mixture as for bread. Leave to rise for two hours in warm room, then knead again.

Put in greased cake tin and cook for one hour in moderate oven until golden brown.
Barbara Kent, from her sister Selina
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Jerk Chicken
8-10 pieces chicken wings
jerk seasoning
onions, peppers, thyme, marjoram
Oil
Breadcrumbs
Flour

Blend all the seasoning and add lemon juice and salt. (You can also add pepper sauce if you like it hot).

Marinade chicken with dessert spoon of lemon/lime juice and salt for half an hour. Dab dry and add jerk seasoning (you can buy it in Tesco’s). Spread over the chicken and leave for 15-20 minutes. Heat oil in a frying pan. Mix the flour and breadcrumbs together. Fry the chicken until brown. Put into saucepan

Fry sweet peppers and onions in same pan for 5 minutes and tip on top of chicken and serve.
Audrey Cumberbatch
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Eleanor’s Marrow and apple chutney
4lbs marrow-peeled and chopped
3oz salt
2lbs cooking apples-peeled and finely chopped
1lb shallots/onions-chopped
1lb soft brown sugar
2pints  distilled vinegar(I use the sarsons pickling vinegar one jar of it seems enough and then you can pour the chutney back in to it too to store)
1 tsp ground ginger
15g pickling spice- schwarz have there own mix so i use 2 sachets as i like it spicy but one is enough i think

Put marrow in a large bowl and salt, mix it through and leave overnight, next day rinse through and put in large pan.  Add the apples, shallots, sugar, vinegar, ginger and spice.  Bring to boil, then reduce and simmer uncovered for about 2hrs-close kitchen door to rest of house and open window as its get pretty vinegary!! Stir from time to time until chutney is thick and there is no excess liquid. Pour into prepared jars while warm and cover straightaway with airtight and vinegar proof(very important as i found out)lids!
Manuela Boyce
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Marrow and ginger jam
4lbs marrow
4lbs sugar
1oz root ginger peeled
thinly peeled rind and juice of 3 lemons
Peel marrow and take out seeds and cut into small pieces. Put into a bowl and sprinkly with 1lb of  the sugar and leave overnight. Bruise the ginger so as to release the flavour from the fibres and then put in a piece of muslin with the lemon rind and put it in the pan with the marrow and the lemon juice. Simmer for about 30 minutes and put the rest of the sugar and boil gently for about 20 mins.  When the setting point is reached and the marrow looks transparent take off the heat and remove the scum.  Remember to take out the muslin bag and then pot and cover!!
Manuela Boyce
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Nonna’s fried potatoes
These are more tasty than your average chip and a bit more greasy than a roast potato but lots of flavour. Goes very well with steak, pork or veal escalope, and of course some tasty beans or vegetables.
Best when using a heavy iron frying pan. Serves hungry 4-6 adults  as side dish.

Cut up 6 large frying or roasting potatoes into large chunky chip size. Put 6-8 tablespoons of oil into a deep pan and half a chopped onion (and some garlic if desired)  and fry until golden brown.

Add some rosemary, thyme, salt and pepper and then put in the potatoes and fry gently,  turning occasionally, until golden brown on the outside and cooked on the inside.

To speed up the process you can parboil the potatoes for one minute before frying.

Sprinkle with parsley to serve.
Manuela Boyce
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Rocket and hazelnut pesto
2-3 good handfuls rocket leaves – about 50g
50g spinach leaves
50g ground hazelnuts (you can also use ground almonds if you don’t have have hazelnuts)
1 clove garlic
50ml sunflower oil
1 tbsp white wine vinegar
30g mild cheddar – or Manchego is also very good
Salt

Wash and dry the rocket and spinach. Crush the garlic clove. Grate the cheese. Put all the ingredients except the cheese, salt and vinegar into a food processor and pulse-blend it until you get a good granular pesto texture – not too smooth.

Add cheese to taste, followed by the vinegar a little at a time until you get the right acidity, followed by the salt.
Christina Erskine
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