All posts tagged: food

Sue’s Perfect Blackberry & Apple Pie

Who didn’t grow up with Blackberry and Apple Pie, it is a dish that makes many of us nostalgic and for me it also heralds the turning of the season. So, what makes the perfect Blackberry & Apple Pie? Everyone has a different view, but for me it comes down to ingredients. The perfect pastry, sweet English apples, and blackberries that have just enough acidity to contrast with the sugar-crusted pastry (shop bought blackberries are often much sweeter than wild ones). I am lucky as between the windfalls from my neighbor’s apple, Amanda’s allotment, and local hedgerows my house is well stocked with apples from September to November. Blackberries are around until the end of the month, so now is the time to make your pies! For preference I would always use a classic short crust pastry, light and not too sweet it will enhance the magical contents within, leaving that to be the star of the show. Plus, of course, it must stay crisp on top! Of course, my way may not be your …

Peaches & Brioche

Continuing our mission to create amazing dishes from home grown produce from our allotment….or in this case peaches from the next plot (which we exchanged for our own Blackberries which we have in abundance)! Peaches & Brioche (serves 4) Ingredients 2 peaches (or nectarines) 4 brioche slices 150g Mascarpone 1 vanilla pod, seeds scraped out, pod reserved 150g caster sugar, plus extra to taste pinch Cinnamon 50g Butter 50ml double cream Method Bring a pan of water to the boil. Make a cross in the bottom of the peaches with the tip of a sharp knife, then place the peaches in the water and leave for 30 seconds. Drain, peel away the skin of the peaches and set aside. Cut the fingers of brioche in half and toast them on a griddle pan until golden-brown. Remove from the heat and set to one side. Mix together the mascarpone and vanilla seeds in a bowl, adding sugar, to taste. Set aside. Heat a frying pan over a medium heat. Sprinkle the caster sugar over the base …

Summer Pudding Loaf

Serves: 6 Prep Time: Overnight Cook Time: 10 minutes or less If you have been hard at work on your vegetable plot or allotment all year then this is the time when you feel the full benefit of your labour. Nothing feels better than loading up a basket with home grown fruit and vegetables, and, thanks to our new netting, there will be masses of fruit this year as the weather really has been perfect & we have succeeded in keeping the birds off. This success can of course lead to its own problems, as you can only use up, or freeze, so much fruit at a time, but this is a lovely recipe that should help if you have a ‘glut’ like we do! Ingredients 1kg / 2lb 4oz mixed summer berries – we used blueberries, raspberries, blackberries, redcurrants all from the allotment! 250g / 9oz caster sugar 1 large unsliced white loaf or thick-sliced white bread (preferably slightly stale) Method Line one 450g / 1lb loaf tin with a double layer of cling …

Catford Vegan Festival

You can’t beet it! Catford is creating South East London’s first free and fully vegan all day festival on July 15th 2018! Catford Food Market is launching South East London’s first fully vegan all day festival on July 15th in collaboration with Plant Bass LDN. Together they are bringing you London’s finest plant based, ital, meat free and cruelty free street food, produce and craft food stalls in one place as Catford Vegan Festival. Veganism and plant based eating is currently the biggest lifestyle movement worldwide. Shoppers and traders at the monthly Catford Food Market have been asking each month for increased vegan offerings, so Catford Vegan Festival is planning to become an annual event. The festival will feature some of the Catford Food Market’s current vegan traders such as locally based jackfruit and seitan superstars The Nooch, ice cream supremos Black Mylk and purveyors of South East London’s best vegan cupcakes MissFlits Bakes Vegan. Traders confirmed to join them include Oh My Gulay, Renee’s Plant Powered Kitchen, Palace Culture, Terra Ferment and Bears Doughnuts with more stalls being …

Nunhead Garden Risotto

Our lovely allotment in Nunhead is flourishing, everything is planted and now it’s all about the watering, weeding and feeding. Meanwhile we are dreaming of making one of our favourite risotto’s next month when we will be harvesting homegrown Peas, Garlic, Mint, Onions, Thyme, Bay Leaves, French Beans and Runner Beans – not a bad haul – if only white wine grew on trees we’d be laughing! Nunhead Garden Risotto Serves approximately: 4 People Preparation time: 30 Minutes Cooking time 20-30 Minutes Ingredients: ·       250g / 5oz Peas ·       250g / 5oz Broad Beans ·       100g / 3½ oz French Beans, but into small pieces ·       50g / 2oz Butter ·       3 tbsp Olive Oil ·       1tbsp chopped fresh Mint leaves ·       1 Finely chopped Onion ·       3 Finely chopped Baby Leeks ·       2 Garlic Cloves crushed ·       3-4 Sprigs fresh Thyme ·       1 long strip of Lemon Zest ·       1 Bay leaf ·       150g / 5oz Arborio Risotto Rice ·       150ml / 5oz Dry White Wine ·       750ml / 1-pint 7fl oz hot vegetable …