Recipes

Our members enjoy sharing recipes using things we grow. Here are some favourites.

• 
  Jostaberry crumble cake or der Jostabeeren-Streuselkuchen
  A cross between blackcurrants and gooseberries, jostaberries are delicious.
• 
  Jamie Oliver’s pea & broad bean bruschetta with pecorino
  In a pestle and mortar or a food processor, smash up a small handful of mint leaves
• 
  Zucchini carpaccio
  In the heat of summer, our meals naturally become lighter. This simple zucchini carpaccio showcases just how delicious raw vegetables can be when harvested at the right moment.
• 
  Asparagus tart tatin
  Asparagus is grown on a number of plots across the site. Some plot holders have inherited patches of unknown age and varying productivity, while others are lucky enough to have and enjoy thriving, well-established beds.
• Burmese beef and potato curry 
  1 tbsp sesame oil  100ml vegetable oil 3 tbsp medium curry paste (we tend to use a full jar of Patak’s Balti Paste) 1 tsp ground cumin 2 tsp ground coriander 750g beef – shin is preferred, otherwise diced braising steak 400g potatoes, peeled and cut into quarters  1-2 medium sweet potatoes, peeled and cut… Read more: Burmese beef and potato curry 
• Kale and chickpea curry
  (serves 8) 1 large onion, finely chopped 3 garlic cloves, finely chopped A little vegetable oil 1 heaped teaspoon medium curry powder 25g grated fresh ginger 2 green chillies, or 1 red, finely chopped Salt and black pepper 250g chickpeas, soaked overnight and cooked or 2 x 400g tins 400ml tin of coconut milk 250g… Read more: Kale and chickpea curry
• Italian apple cake (Torta di mele) 
  (Makes one 24cm cake) 3 medium sized apples (golden delicious but any will do!) a little lemon juice 2 eggs  100g sugar + 25g for sprinkling 1 teaspoon vanilla essence 200g plain flour plus a little extra for greasing the tin 2 teaspoons baking powder 125ml milk 3 tablespoons olive oil 25g butter plus a little… Read more: Italian apple cake (Torta di mele)