Makes 2.2kg (5lb) 450g(1lb) dried apricots, chopped 450g (1lb) marrow diced 450g(1lb) cooking apple, peeled and quartered 350(12oz) onions,chopped 2tsp each whole cloves, cardamom seeds and peppercorns 80g(3oz) fresh root ginger, bruised 575ml(1pt) white malt vinegar 450g(1lb) granulated sugar
Method: Put apricots, marrow,apple and onion into a large, wide pot Tie the whole spices and ginger in a piece of muslin and add to mix. Cook until apples are pulpy, adding water if necessary to prevent sticking; stir occasionally. This will take about 20 min’s . Add the vinegar and sugar and simmer, uncovered, until all the liquid has been absorbed. Pot into cooled sterilised jars, seal with a vinegar proof lid and label Store 6-8 weeks before serving
2 lbs (900 g) courgettes
½ lb (225 g) potatoes
2 cloves garlic
1½ pints (900 ml) water or white vegetable stock
Salt and Pepper
1 tablespoon chopped basil
1 tablespoon chopped oregano
1 tablesepoon chopped chives
2 tablespoons olive oil
2 oz (56 g) grated parmesan cheese
2 tablespoons cream
Method: Wash the courgettes and chop into chunks. Peel and cut the potatoes into small cubes.
Peel and slice the onion. Crush the garlic.
Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften.
Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked..
Add the courgette chunks, salt and pepper to taste, chopped oregano and basil and the rest of the stock or water, bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.
Either rub through a sieve or put through a blender to make a smooth pureee.
Return to a clean pan, re-heat and add the cream, grated parmesan and chopped chives without boiling.
Serve immediately with a sprinkling of cheese on the top of the bowls.
My favourite recipe for making the most of a courgette glut!
500g grated courgettes
2 eggs, lightly beaten
1/2 teaspoon salt
1 tblsp chopped parsley
1 tblsp chopped mint
125g feta cheese
8 spring onions or a good handful chopped chives
For the tzatziki:
1 clove garlic
2 tblsp lemon juice
1 tblsp olive oil
salt & pepper
Mix salt into the courgettes, place in collander and let sit for 30min. Then squeeze out any excess liquid.
Note: At this stage you can freeze this grated courgette, in portions. Great for adding to pasta dishes and soups throughout the winter!
Mix in all other ingredients, and fry for 3/4 min on each side, until golden brown and cooked through.
Mix all tzatziki ingredients together and serve.
Butternut Squash & Sage Risotto
1kg butternut squash, peeled and cut into bite-size chunks. Or substitute any other squash/pumpkin
3 tbsp olive oil
bunch sage, leaves picked, half roughly chopped, half left whole
1½ l vegetable stock
1 onion, finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan, finely grated
Before you make the risotto, heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly _rm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.