Onion Marmalade Recipe – The important thing is to cook the onions down really well and evaporate all the moisture before you go for the browning part.
Recipes from visitors to the site and members from the allotment chat forums. If you care enough to grow your own then you care enough to cook well. If you have a recipe you like, why not send it in for everybody to enjoy?
I live in Bulgaria and have done so four four years and this recipe was given to us by a neighbour. We swear by it, providing of course that you have a glut of cucumbers
I just wanted to make the most of about fifty leeks we have still growing on 'The Patch', and which really need souping, but we've run out of space in both freezers! Great with pork!
This is purported to be Pan Yan Pickle but could equally be called Apple and date relish/chutney. Whatever you call it it is delicious with just about anything you choose. Of all the chutneys and pickles I make this one is the favourite. It also has the advantage that there is no cooking involved, simplicity itself to make.
After an absolute glut of radishes (that my grandchildren planted and abandoned ) I found this recipe on line. It originated in 1720 and was devised by the head cook at Chatsworth House in the U.K.
This is a super chocolate cake. So easy to prepare, and very delicious to taste. Kids just love this cake, and everyone of my friends wanted the recipe to make on a very regular basis. You will love it too. You will find that this cake will mix perfectly if the butter is very soft , but not runny, prior to mixing.
A dark, spicy chutney that is perfect with cheese. It can be used after about a month but keeps for months. This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, its so good.
This is adapted from a recipe I found on a BBC website last year. That one doesn't include the whole spices and uses sultanas, but I prefer using the figs as I find they give a better flavour which complements the pears nicely (as do the spices!). If you prefer a less chunky texture, chop everything (including the walnuts) into smaller pieces.
I got this recipe from my mother-in-law so it's named (jokingly) after her. This is a very sweet chutney and is delicious with ham, sausage, pork pie, cheese and savoury snacks. I have made this many times and often at the request of family and friends who tell me as soon as they run out of the last lot I gave them. It keeps indefinitely (so I am told) but it never lasts too long in our house. I have recently used some I made over a year ago and it was delicious.