-
Ivy’s Pickled Cucumbers
Makes approx 6 x 300g jars. Ingredients 600g cucumbers, unpeeled 1 brown onion, thinly sliced 1 and ½ tbsp salt 63ml ish hot water 250ml…
-
-
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…
-
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…
-
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
-
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…
-
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…
-
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…
-
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…
-
Emma’s honeyed pumpkin with chickpeas and spinach
Emma is a key volunteer at the Bandstand Beds, especially as she is water rota co-ordinator! She cycles past the beds each morning on her…
