September Recipe – Raspberry and Sloe Jam

Ann used Barbara’s excess raspberries with foraged sloes to make jam, which not only got first prize in the Banstead Horticultural Society Autumn show but also a blue ribbon awarded for an outstanding exhibit.
Here is the recipe.

March Recipe – Salmon and sorrel sauce

Saumon à l’oseille is a popular French dish served in bistros across the country at this time of year when sorrel is fresh and plentiful. Although now considered traditional it was invented in 1973 by the Troisgros brothers in Roanne. Our sorrel has larger leaves and...

February Recipe – Jerusalem Artichokes Three Ways

Jerusalem Artichokes Three Ways I had this as a starter at the Landgate Bistro in Rye and have tweaked it and cooked it at home, finding it a tasty and nutritious way of using one of the few allotment vegetables still available in late February. If you are not...

December Recipe – Winter warmer

A great winter warmer – Jerusalem artichoke soup.