In Season in October: Tomatoes

20 10 2010

Get Recipe

They’re nearly all gone for the year now. If you’re growing them and you’ve got some still on the vine but they’re still very green, try cutting off the vine and hanging it up indoors somewhere, or putting them in a paper bag with a ripe banana!

Once they’re ripe, make the most of them with our recipes for Autumn Pancakes with Blue Cheese Sauce, Tomato and Roast Garlic Soup, or Homemade Tomato Sauce (which you could freeze to use later in the year when the tomatoes are gone).

Tomatoes Baked with Parmesan, Parsley & Garlic

This toasty tomato recipe from the Vista Veg cooperative might help use up the final few tomatoes – perhaps nestled into a basic risotto or on fresh, warm buttered bread? Mmm…





Veggie-in-the-Spotlight: Beetroot

20 09 2010

beetroot and cheese pie

Last year we published a feature on beetroot. This year we’re refreshing that feature as we approach the end of beetroot season, with some brand new recipes from our readers and some more brilliant beetroot facts…

And as it’s just about time to be planning your vegetable patches for next year, do bear beetroot in mind. They look great growing in borders or deep enough troughs on window-ledges because the leaves are so beautiful.

Click through for all the facts, and for recipes for:





Fruit-in-the-Spotlight: Apples

12 09 2010

Forget “tablets” and the new iPhone 4 “changing everything. Again.” We still think the best kind of apple is the eating kind and at least these ones DO grow on trees. For all the fascinating facts, a how-to guide on home drying, and eight apple recipes, including cosy, baked, stuffed apples, and the original walforf salad … Read on!





August Sweet Treats

13 08 2010

cherry clafoutis

Cherry Clafoutis

August brings with it the last of the cherries, so make the most of them with this traditional, elegant yet amazingly simple French dessert.

eton mess

Eton Mess

Summer’s not Summer without Eton Mess … Make yourself popular with the kids by whipping one of these up whilst British strawberries are still abundant.





Fruit-in-the-Spotlight: Squashes

26 07 2010

squashes in the spotlight

We are close to declaring squashes our favourite of all the ingredients we write about. Maybe it’s the sheer variety of them in all their amazing ornamental shapes, sizes and colours. Maybe it’s their versatility for cooking savoury and sweet dishes with.

We also love that they all grow on plants from the Curcurbitacea family, and so are related to courgettes, cucumbers, melons and LOOFAHS (we don’t recommend eating these)!!!

Originally native to Central and North America, many varieties have since been bred to weather colder climes.

Their seasons vary according to type.

Here’s a quick guide to the differences between Summer and Winter squashes, with recipe compilations for each.





Fruit-in-the-Spotlight: Tomatoes

23 05 2010

sauces, salads, tarts, soups, stews...

Tomatoes are a delicious and welcome sign that summer is here!

And they crop right through until the first frosts of autumn.

Anyone who has tried home-grown / veg box tomatoes will know their flavour and texture is vastly superior to standard supermarket tomatoes.

This is because the home-grown / veg box are left to ripen on the plant, rather than being picked too early, ripened artificially and then transported for days or even weeks, in cold storage. That’s why supermarket tomatoes often have a “floury” texture.

Read on for tips on storing, ripening and skinning, and for our brand new selection of recipes for:

and more…





Fruit-in-the-Spotlight: Cherries

16 05 2010

ooh what a pavlova!

In 2010, National Cherry Day is Saturday July 17th.

Cherries are a short-lived, summer treat. They can be either sweet or sour, depending on the variety so check before you cook with them as you’ll need sugar for the sour ones! But the sour varieties make better jam.

In the past, the stones were used in bed-warming pans, and the cherry was grown primarily for medicinal purposes rather than to eat as a fruit.

Nutritionally, they’re a good source of antioxidants, Vitamin C, iron, potassium and magnesium and are fast on their way to becoming a “super-fruit”.

Click through for our guide on how to buy, store, freeze and cook cherries. In particular, we’re delighted to bring you two brand new recipes donated generously by FoodLoversBritain.com:

as well as our recipes for: