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You " shure can " learn a lot on hear







No i'm not dislexic,and do realy know how to lleps!!!!!!!!!!!.

I make up meals for lunch to take to work, with vegs which are in a bundance at the weekend so had a run on saag curry and spinach quiche for awhile. I'm now on salad, both leaf and pasta one's. I'll make up a sauce for the pasta with roasted veggies and eat cold.   


Roasted tomato onion and garlic sauce.  Great on home made pasta or pizza, or added to bolognese. Freezes very well.

Pies, crumbles for freezer.

Mixed fruit ice cream sauce. Great on a pancake with ice cream.

Fruit purees and sorbets.

Ice lollies for the kids.

jams, jellies pickles and chutneys.

Going to try wines this yr.

Most veg chopped and frozen to grab a few for quick soups and stews.

Winter is sooo quiet and boring after all of this harvesting work, especially as little prep of any veg to be done for meals! Then it's just work and catch-up in the house time. (all of that housework that got neglected in favour of garden! )



Good luck with the wine Jeannie,

not too many samples though..............


Gilly. Why ever not?  Care to join me to sample? Fancy a go at sparkling redcurrant wine and raspberry cider.


that sounds good to me GJ.And like the sound of the roast toms and onion with garlic sauce.yummy.


Would be good on pizzas in your oven, Diddy! And sooo easy to make.

Roast any toms you have with onions and garlic (maybe a bit of balsamic vigginar or worcester sauce), oregano or herbs of choice until all sticky and a wee bit dark round the edges. Then put all in a jug, deglaze the container for all that sticky flavour, put in a pan and reduce till thickish, then whizz it with any kind of liquidizer and use or freeze.  The roasted toms and onions are also lovely to eat with fish or a steak, without whizzing them. 


Mmmmmmmmm! i'm coming round your's for tea hun.

Stacey Docherty

Posted on morning forkers By me but then found this thread.... perfect recipe for plums and apples

plum russet mincemeat

It's a pam Corbin recipe) grrrrr to those using their own plums )

Recipe makes 4x 450g jars 

1kg plums

grated zest of 2-3 oranges and 200ml juice

500g of russet apples, peeled cores and cut into 1cm cubes

200g raisins & 200g currants& 200g sultanas

100g orange marmalade

250g Demerara sugar

1.5 tsp ground cloves

2 tsp ground ginger

1/2 a nutmeg grated

50ml of ginger wine or cordial

100g chopped walnuts ( I use cobnuts or hazelnuts)

50ml brandy or sloe gin

wash the plums half stone and place in sauce pan with orange juice. Cook till tender (15 mins) blend to a purée (or sieve) you should have 

about 700ml of plum purée. Put the purée and all other ingredients except alcohol and leave for at least 12 hours ...

Pre heat the oven to 130• ( gas mark 0.5) place the mix in a large baking dish and bake uncovered for 2-2.5 hours. Stir in the brandy or gin then spoon into the jars .... Keeps for 12 months add a little more booze if you like it 


enjoy ........



Thanks for that, Stacey. It sounds delicious. Going to give it a try tomorrow.


One of my customers has a crab apple tree but not the normal little ones these are about twice the size of normal crabs. They taste sweeter but not much flavour to them. He just composts the lot!!!!!! Don't think they'd taste too nice as a jelly. Any suggestions on what I could make them in to? 


I made plum jam from a load of customers plums today, made passata from a couple of kilos of tomatoes from my greenhouse, cooked a load of apples and put them in the freezer oh and made a carrot cake as well - productive day 


Addict - chutney?



I ate a load of my customers plums today lol. Never even got one home scoffed the lot in the 15 minutes it took me to get back  The perks of the job eh.

Didn't think of chutney...thanks Paula. 

OMG when do you all get the time for doing all these wonderful things with your produce !!!!!


Damsons nearly ready. Damson cheese is the best! Can never make enough jars to last until the following year gets eaten too quickly.

This year I have made:  pesto with basil/parsley and I have frozen parsley and basil in sandwich bags- it crumbles into sauces etc straight from the freezer.  I've also made jams/cheeses (blackberry and gooseberry cheese has been good this year).

We've had a glut of corgettes and tomatoes this year so have had roasted,fried and chargrilled corgettes (with chilli, mint and basil garnish ...mmmm), corgette cake, 'coleslaw' made with grated corgette, carrot and apple mixed with plain yoghurt and a bit of parsley.

Tomatoes...roasted, microwaved and on toast, but mostly just raw with a sprinkle of salt and pepper and some basil.



How do you make the damson cheese Addict and how is it stored?