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Mushroom, Leek & Potato Soup
Serves 4 to 6 Ingredients Method Tips We used oyster mushrooms grown at the garden, but any shop-bought chestnut, portobello mushrooms would work. For a non-vegan version, replace the coconut milk with crème fraiche.
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Spring Ready
There’s never a dull moment at Bandstand, even during the winter months. There’s always something to keep our regular team of gardeners busy. From pruning to planting, generally prepping for the growing season ahead – and more! As well as our community garden we also take care of the beds beside the café at the…
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Carrot, Sweetcorn & Lentil Soup
We usually round off our gardening sessions with lunch and in the winter it’s generally a warming soup. This carrot, lentil and sweetcorn soup is a firm favourite at the end of a cold morning’s gardening. Serves 4 Ingredients Method Tip This soup will keep in the fridge for a couple of days, and tastes…
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Veg Frittata
This quick and easy healthy meal was made from fennel, onions, leeks and cavolo Nero grown in our community garden. Serves 6 Ingredients Method Tips
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BBA Chair’s Review 2013-24
Last year was very special for Bandstand Beds as it marked our 10th anniversary on Clapham Common. From our humble beginnings it has been an incredible journey so far, with many significant milestones along the way. I became a BBA member back in 2013, when the growing year began with a squash and bean swap…
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10 years and counting!
It’s been a big year for Bandstand Beds celebrating ten fruitful years gardening on Clapham Common. And it all began back in 2013 with just a few raised beds beside the café at the Bandstand. Since then, we’ve been busy gardening most Saturdays, growing a wide range of fruit and vegetables, as well as supporting…
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Stuffed Courgette with Feta and Oaked Salmon
Not made from pumpkin, but delicious nevertheless! This recipe is from new member Ralph. Ingredients 1 giant courgetteFeta cheeseOaked Salmon1 tin anchoviesGarlic Method Scoop the courgette and fill with feta and salmon, top with the anchovies and add the anchovies oil, pepper and garlic. Place in a hot oven until tender. For an accompanying salad:…
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Ray’s Pumpkin Choka
As a child we had this as a breakfast dish served with sada roti (sort of a pita bread). We called this Pumpkin Choka or Pumpkin Talkari, (mainly by Hindu homes in Trinidad) and this is also served as a side dish in Trinidad Indian curry lunches and dinners. Go to Ray’s Cafe in Loughborough Junction…
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Norma’s Pumpkin Pecan Pie
I met Norma at the Incredible Edible Bus Stop pocket park launch in June, where Bandstand Beds donated Squash and Bean plants that are doing so well at this super-inspirational community growing spot in Landor Road Stockwell. You can see the baby plants and a baby local person in the picture. Oh the little pumpkins!…
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Fiorella’s beansballs!
Fiorella is an Italian living in London and she prepared this vegetarian version of meatballs for us, using the classic Italian Borlotti bean. We’ve sown a lot of these, so fagioli meatballs (fagioli is Italian for ‘beans’) will definitely be on the menu when we do our shared cooking sessions in October. With a background…