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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…
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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…
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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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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…
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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…
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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…
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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…
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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…
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It’s Chutney time again
The garden is starting to look ready for Autumn, the beans are finished and the squashes which have been romping across the community garden are ready…
