To celebrate national allotment week we are serving up an array of recipes that make the most of what you can grow at home.
Now is the perfect time to make the most of those extra tomatoes, those massive marrows and the gloriously tart gooseberries. Home-grown really does taste just that little bit better. Show off your summer harvest with these fantastic recipes.
Chorizo and couscous stuffed marrow
BBC Good Food
1 large marrow, peeled
1 lemon, juice only
2 tbsp olive oil
1 roasted red pepper, finely sliced
2 vine ripened tomatoes, seeded and chopped
1 tbsp parsley, roughly chopped
1 tbsp mint, roughly chopped
1 tbsp coriander, roughly chopped
Salt and pepper
“Join us for National Allotment Week and make the most out of your home grown produce.”
- Preheat an oven to 200C/390F/Gas 6.
For the chorizo, pepper and couscous stuffed marrow, slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray.
- Place the couscous in a bowl along with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for five minutes.
- Meanwhile, heat a frying pan until hot, then add the olive oil. Add the red onion and stir-fry for 3-4 minutes until just softened. Add the chorizo and fry for a further two minutes until just crisped and the juices are released. Add to the couscous, along with the pepper, tomatoes and herbs.
- Mix well and season to taste with salt and pepper. Spoon into the centre of the two marrow halves.
- Place in the oven for 20 minutes and cook until piping hot and the marrow is just tender.
- To check if the marrow is done, place the tip of a knife into the side, if it offers just a little resistance it is done.
Cheese Tomato and Pesto Tart
BBC Good Food
1 pack ready-rolled puff pastry
85g Wensleydale cheese (or other crumbly, sharp cheese)
Handful of pitted olives
250g punnet cherry tomatoes, halved
2 tbsp pesto
- Heat oven to 200c/180 fan/ gas mark 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and rise, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with green salad.
Gooseberry and Ginger Chutney
1 pint wine vinegar
1lb soft brown sugar
1 tbsp ground ginger
½ tsp cayenne pepper
- Gently cook the gooseberries in a little water until they have softened.
- Add chopped onions and vinegar, cooking for 10 minutes or so.
- Then add all other ingredients, boiling gently until some of the liquid has evaporated and the mixture has a slightly thick consistency.
- Cool slightly and pot into clean jars.