As the weather gets cooler, looking towards the freezer is no longer a desirable desert option! Now is the time for crumbles, puddings and warm custard on an autumn evening. The new star of your dinner time is our Sticky Toffee Pear Pudding, a deliciously sweet treat that you won’t want to share!
Poach pears – Peel and cut the bottom off each of your pears and discard the pips and scraps. In a pot boil 600ml of water and add the sugar, cinnamon sticks, star anise, cloves and lemon zest. Add the pears once the mixture has reached boiling point. Simmer until the sugar has dissolved and cover for 15 minutes or until pears are soft. Save the liquid!
Make the sponge – Beat together the butter and sugar until they form a soft paste. First add the rest of your wet ingredients (milk, vanilla extract, golden syrup, eggs). Once incorporated add the dry ingredients (flour, cinnamon) and mix until smooth.
Add the pears – This part is up to you! You can either add your pears to the mixture and then pour into the pan. Or, pour your batter first and then add the pears if you want to make your pudding look fancy.
Bake the pudding – Bake for 35-40 mins at gas mark 4 until the cake is cooked through. Use a skewer to check if the centre is cooked, if it comes out wet then continue to bake for another 10 minutes.
Make your sauce – While your cake cools, bring the poaching liquid to a boil and then simmer until reduced to a glossy syrup.
Enjoy – You can either cover the sponge with your delicious sauce or save it for later for serving alongside custard for a warm, autumnal treat!
Mashed potatoes are a staple dish. Whether paired with a stew or some bangers, you can’t go wrong with a good plate of mashed potato. Plus, if you grow your own potatoes at home, this is a great way to utilise your efforts.
What if we told you that by following this mashed potato recipe, you’d be making the worlds BEST mashed potato ever? Follow this recipe and find out…
Servings: Feeds 2
Preparation time: 10 minutes
You will need:
2-4 large potatoes of your choice
A glug of milk
tbsp of butter
Salt and Pepper to taste Optional:
50-100g of cheese (choose your preferred cheese, but we would opt for a mature cheddar)
Chop the Potatoes – Smaller chunks of potatoes are easier to cook. Cut your potatoes into small pieces and put into boiling water. Cook for 15 minutes (or until they’re soft).
Drain the Potatoes – Drain your potatoes and pop back onto the hob to dry them out slightly on a low heat. Once dry (but not burnt), add your milk and butter and mash the potatoes until creamy. If you’re struggling with lumps, you can always use a big spoon or whisk to finish the job. Feel free to add more milk and butter until you get the texture you prefer. However, we advise to use more butter than milk because once the mash goes into a liquid mess, there’s no saving it.
Season the mash – Once the mash is creamy with no lumps to be seen, add your cheese, salt, and pepper. Mix it in until it melts and combines.
Serve warm – Put your mash on the plate and serve! Best enjoyed when eaten warm. Cover with lots of gravy and extra salt and pepper because why not!
How to take this recipe to the next level…
If you like crème fraîche, adding some of this instead of cheese can be life changing. About 4 tablespoons will do it!
Goes well with…
Mashed potato is a versatile dish. Use liberally with any pie, sausage, or stew dish for an out of this world experience.
Liked our mashed potato recipe? Discover more tasty snacks and meal recipes on our blog!
Paired with a charcuterie platter, some cheese, or even just some flatbreads, you can’t go wrong with a classic hummus dip!
If you’ve always wondered how to make your own hummus, then this red pepper hummus recipe is right up your street! Add home-grown peppers for an authentic Mediterranean touch that your taste buds will thank you for.
Servings: Makes around 6 portions (or 2 if you’re really hungry!)
You will need:
Chick peas (400g)
Red peppers (2)
Tahini paste (45g)
Garlic cloves (2 or 3, depending on personal taste!)
Chilli Powder (1tsp)
Lemon juice (1 tbsp)
Preparation time: 10 minutes
Prepare your peppers – To prepare your peppers, cut into strips and put them under a grill for 10-15 minutes until lightly charred.
Drain your Chick Peas – Drain your chickpeas and pop into your food processor. Once your peppers are ready, add those too and blitz until combined
Add your liquids – At this point, the mixture will look quite dry. Add a glug of oil and your lemon juice and blitz again. You can keep adding oil if you’re not happy with the consistency (a little will go a long way so be careful how much you add!)
Spices and herbs – Add your garlic, chilli powder, tahini, salt and pepper to taste. Once fully combined, it’s ready to eat!
How do you store the hummus?
Keep in the fridge for up to 3-4 days.
Goes well with…
Pair with any vegetable like carrots or cucumber for a refreshing snack, or use within flatbreads and wraps in place of your favourite sauce!
Liked our Red Pepper Hummus recipe? Discover more tasty snacks and meals to create on our blog!
Looking for a healthy alternative snack? Our kale crisps have you covered! This recipe is really quick and really delicious, giving you all the flavours of your favourite crisps without the hassle. Use kale – homegrown or store bought – and just a simple amount of ingredients, to make your new beloved snack.
Servings: 4 – 6
You will need:
Bunch of kale
Optional: garlic power
Preparation time: 10 minutes
Cooking time: 10 minutes
Prepare oven – Preheat oven to Gas mark 2 or 150C and and line the baking tray with non-stick baking paper.
Wash kale – Wash kale and dry thoroughly. Use a salad spinner if you have one.
Place into a bowl – Tear apart any large leaves into smaller pieces. Drizzle olive oil and massage into the kale.
Line baking tray – Once lined, spread an even layer of kale across the tray and sprinkle with sea salt. Optional: also sprinkle with garlic powder for added flavour.
Bake – Bake for 10 minutes. Keep an eye on kale, occasionally flipping any pieces that are starting to brown.
Allow to cool – Once done, allow to cool in tray to become even crispier. Sprinkle with sea salt and serve!
How can I make my favourite flavours?
Creating your favourite flavours is easier than ever! After drizzling with oil use seasoning powders such as garlic, cheese and onion powders, as well as spices such as paprika and curry to create your very own flavours.
How do I know this is healthier than crisps?
Kale helps to boost digestive health. It also contains fibre, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that are good for the body. This, paired with being baked in the oven compared to fried, makes kale crisps healthier than regular crisps.
Still hungry for more? Check out some of our other recipes:
Our sorbet recipe is fuss free, simple and sure to be a summer favourite! In a simple set of steps and a small ingredient list this desert will take you no time to make, and even less time to polish off. Using either fresh or frozen ingredients, this is an easy treat with almost limitless combinations.
Freeze fruits – Wash and dry raspberries before freezing completely on a parchment covered baking tray.
Dissolve sugar – In a saucepan dissolve sugar in 280ml of water on low heat. Stir until sugar has dissolved and raise the heat to a simmer until liquid has become a syrup. Set aside for later.
Blend fruits – In a blender or fruit processor, carefully pulse fruits adding sugar syrup in stages. Combine with lemon juice and blitz until smooth. Discard of any seeds.
Enjoy – serve immediately with extra fruits for decoration and a sprig of mint for decoration.
Do I have to use the sugar syrup?
If you’re not a fan of sweetener you can always substitute it for orange juice (or any kind of fruit juice) or even water.
Do I have to use raspberries?
Not at all! Although raspberry is our favourite, strawberries, blueberries and blackberries work just as well! You could even take it one step further and exchange the lime juice for other citrus fruits, lemon and orange are great additions.
Don’t get caught in the dark, our planting guides are here to help:
Searching for the perfect summer desert? Nobody wants to be eating warm custard in the summer sun. Our Eton Mess recipe is not only a British classic but by swapping strawberries for raspberries and other British summer berries, not only does it bring a whole new flavour but also the chance to grow your own ingredients!
Optional: Make meringue – Pre-heat oven to Gas mark 1 or 100c and line the baking sheet with non-stick baking paper.
Whisk meringue ingredients – Beat together the egg whites until they resemble stiff peaks. Add caster sugar one tablespoon at a time until the mixture thickens. Do the same with the vanilla extract until the mixture is thick and glossy.
Bake the meringue – Place large spoonful’s of meringue onto the baking sheet, ensuring they are spaced out evenly. Bake on the lowest shelf for an hour or until the meringue can be easily peeled from the paper. Set aside to cool for later assembly.
Make the puree – In a blender or food processor, combine half the raspberries with half of the icing sugar until a smooth puree is left. Slice the remaining raspberries along with the seasonal berries and set aside.
Make whipped cream – Whip the double cream and other half of the icing sugar until soft peaks are formed that can hold their shape.
Time to make a mess – Here comes the fun part! Lightly fold together the crumbled meringue (save some for the end), whipped cream and selection of berries. Stir in the puree and divide into bowls. Crumble meringue over the top and serve!
How can I add more complex flavours?
Eton Mess is a great desert that can be easily personalised! Simple ingredients like a dusting of cinnamon, chocolate shavings, hazelnuts or almonds, or a caramel sauce could be enough to elevate this recipe and make it your own.
Do I have to use berries?
Although berries are the tried and trusted ingredient, other soft fruits such as blackberries, blackcurrants might also work too. You could even experiment with some more unusual varieties such as loganberries or tayberries for a truly bespoke experience!
Do you LOVE potatoes in all types of shapes and forms? These gorgeous rosemary sweet potato chips are the perfect option to accompany a burger, or as a side to your favourite dishes.
Follow this easy guide to create a culinary masterpiece!
Time: 15 minutes prep, 30 minutes to cook
You will need:
Resealable plastic bag OR medium sized bowl for mixing ingredients together
2-3 large sweet potatoes
1tbsp olive oil
1tsp fresh rosemary OR 1 tbsp of dried rosemary
1tsp garlic powder
salt and pepper to taste
Preheat the oven to 220C/Gas 7
Prep the potatoes – Peel and cut the sweet potatoes into long strips.
Mix the herbs and spices – Add all your ingredients to a large bowl and mix it together. Try and cover every potato strip with the mixture for an even flavour. You could also put the ingredients into a bag and shake until combined.
Cook in the oven – Put your sweet potatoes onto your baking tray and spread out evenly. Cook for 25-30 minutes, or until crispy!
Serve! – Enjoy as a side to your favourite burger or as a solo snack!
Add some spice
If you’re looking for a more intense flavour, then you could add some chilli flakes to the spice mixture when combining in a bowl.
If you don’t like rosemary
Not a fan of rosemary? Use salt, pepper and garlic for a sensational flavour!
Now you’ve tried our rosemary sweet potato chips, why not try something else?
Did you know that Magnolia flowers are edible? Not only are they beautiful to look at, but also delicious to eat! With a mild ginger flavour they go wonderfully with a plethora of dishes! They can be eaten raw but the the best way we have found to enjoy this flower, is pickled. It’s super easy and simple, this guide will show you how!
Servings: 8 – 10
Preparation time: 20 minutes
Pickling time: 24 – 48 hours
You will need:
Jars for storing oil (glass or plastic)
80-100 grams magnolia petals, freshly picked
150 ml white wine vinegar or rice vinegar
50 grams sugar
1 teaspoon salt
Clean your petals – Wash petals to ensure they’re free from any pests. Allow them to dry fully before starting the pickling process.
Prep your jars– Thoroughly sterilise your jars before creating your pickling mixture.
Heat ingredients– Mix vinegar, sugar and salt and bring to a boil.
Prepare petals – Allow pickling mixture to cool whilst preparing petals. Once thoroughly dried, break the petals off the flower at their base. Discard everything but the petals and slice thinly. Continue until all the flowers are cut.
Pickle Magnolias – Once the mixture has cooled, pour into the jar and add the petals. Make sure that the petals are submerged.
Processing time– Refrigerate over night or longer if you desire a stronger flavour.
How long do pickled Magnolia last?
Pickled Magnoliawill keep in the refrigerator for 4 months to 1 year. But note that the longer they are kept, the colour will become browner.
How to use pickled Magnolia
Pickled Magnolia can be enjoyed straight from the jar, but it also pairs well with salads, sushi and any other dish that needs a savoury accompaniment.
Hungry for more? Check out some of our other homegrown recipes:
Pesto is an easy but delicious way to enjoy your favourite foods, giving you a tasty dish in seconds. This easy to follow wild garlic pesto recipe is perfect for those who want to put their foraging efforts into good use!
Pesto is easy to make from scratch, and the use of fragrant wild garlic will take this beloved sauce to the next level.
Servings: Family of 4
Time: 15 minutes, 2 minutes for prep
You will need:
1 large bunch of wild garlic
50g parmesan or cheese of choice
150g olive oil (or rapeseed oil)
60g pine nuts
A dash of lemon juice
Salt to taste
Pepper to taste
Add a clove or two of garlic if you’re after a garlicky explosion!
Prep the Garlic – Rinse your wild garlic under cold water. If picked from outside of your garden, you want to make sure that its completely clean.
Add Your Ingredients – Put all your ingredients into a food processor or blender. Blitz until smooth. If your processor has a handy hole at the top, add your oil in slow increments rather than all at once to get your desired texture.
All Done! – Now that your pesto is a nice paste-like consistency, pop it into your jar and container and you’re good to go! Add to pasta dishes or on toast as an exciting breakfast spread.
How long does it keep in the fridge?
Keep your wild garlic pesto in an air tight container or jar in the fridge for a max of two weeks.
Foraging for wild garlic?
If you’re hunting for wild garlic outside of your garden in a public space, make sure you take the recommended precautions before picking and eating. Take a pocket guidebook with you to help you identify the garlic easily. If it doesn’t smell like garlic, it’s not wild garlic!
Hungry for more? Try another of our other handy recipes!
Peel and thinly slice potatoes with a mandolin or sharp knife. Set aside once finished.
Add other ingredients
Combine 500ml of double cream and 500ml of milk into a large saucepan. Season with salt and pepper and heat on low until the mixture reaches a low simmer.
In an ovenproof dish, spread a layer of potatoes. Ladle over a portion of your cream mixture and sprinkle with a handful of cheese.
Repeat for the second and third layer until you run out of mixture.
Scatter your remaining cheese on top and bake for 45 minutes or until the cheese is bubbling and potatoes are nice and browned.
What can you add to this recipe?
Growing your own potatoes was the hard part, if you want to add a little flair to your food try infusing your cream and milk mixture with cloves of garlic and fresh herbs. Just add them to the mixture and discard once they’ve reached a simmer. This will bring a completely new flavour to your dish and show the versatility of homegrown herbs.
How long can you store this dish?
Portion and store potato gratin leftovers in a sealed container which can be frozen for up to 2 weeks. Alternatively, you can also store them in the dish they were baked in but ensure to cover tightly with aluminium foil. Heat through thoroughly in the oven before eating.