Strawberry and cream muffins (another cake sold at the allotment open day)

2 Eggs

1 tsp Vanilla Extract

280 ml (1 pint) single cream

200g Sugar

400g Flour (plain)

3 teaspoons Baking Powder

1/2 teaspoon Salt

200g Fresh Strawberries


1.  Preheat the oven to 200°C (gas mk 6, 400°F). Place the eggs, vanilla extract, sugar and cream in a large mixing bowl and beat together until sugar is dissolved.

2.  In another bowl place the flour, salt and baking powder and mix thoroughly.

3.  Chop the strawberries into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended.

4.  Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture.  Bake the muffins for 20-25 minutes. They are cooked when a skewer inserted into one and then removed comes out clean.

5.  This recipe makes approximately 12 muffins.

Gooseberry, orange and almond cake


200g lightly salted butter, softened, plus extra to grease

100g self-raising flour

1/2 tsp baking powder

175g caster sugar, plus extra 2 tsp to decorate

Finely grated zest of 1 large orange

2 large eggs

100g ground almonds

175g red or green gooseberries, topped and tailed

25g light muscovado sugar

50g slivered almonds


1.  Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 23cm springform tin with baking paper. Sift the flour with the baking powder and set aside.

  2.  Put 175g butter into a bowl and whisk with an electric hand whisk for a few seconds until creamy. Add the caster sugar and half the orange zest and whisk until light and fluffy. Whisk in the eggs, one at a time, adding a spoonful of the ground almonds with each egg. Then gently stir in the remaining ground almonds and sifted flour.

3.  Spoon the mixture into the tin and lightly level the surface with the back of a spoon.                                                                                                                                                                        Bake in the oven for 20 minutes, then carefully slide the oven rack out and sprinkle the gooseberries evenly over the top of the cake. Bake for a further 10 minutes.

4.  Meanwhile, melt the remaining butter in a small saucepan. Stir in the muscovado sugar, the remaining orange zest and slivered almonds. Carefully remove the cake from the oven and scatter the orange and almond mixture evenly over the top. Bake for a further 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes.

5.  Remove from the tin and lightly dust with a little more caster sugar.

Apple Chutney Recipe

(Delicious with Cumberland sausages or serve on the side with a cold meat platter.)


2 lb (900 g) cooking apples

8 oz (225 g) onion

1½ pints (900 ml) vinegar

1 lb (450 g) brown sugar

2 oz (56 g) mixed pickling spice

8 oz (225 g) raisins or sultanas

½ oz (14 g) salt

2 teaspoonful ground ginger


1.   Peel, core and slice the apples. Peel and chop the onion.

2.   Put the onions, apples, raisins and salt into a pan with the vinegar. Tie the pickling spice in a                                                                                                                                          muslin bag and add to the pan. Stew until tender. Remove the spice and add the ginger.

3.   Add the sugar, stir until it has dissolved. Bring to the boil. Boil until the chutney is thick.

4.   Pot into hot, clean, sterilized jars immediately and seal.

5.   Label with contents once fully cooled.


Makes about 4 lbs (1.8 kg) of Apple Chutney.





Apple and Rhubarb Chutney Recipe

(Delicious as an accompaniment with meat, pork, chicken, baked ham.)


3 large cooking apples peeled and chopped fine

1lb rhubarb chopped

Juice of one lemon

1 large chopped onion + 1 chopped garlic clove

1lb brown sugar

½ lb chopped sultanas

1 & ½ teaspoons ginger

¼ teaspoon cayenne pepper

5 teaspoons salt

¾ pint vinegar


1.   Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil.

2.   Simmer for about two hours, stirring occasionally, until thick.

3.   Pour into heated jars and seal.

4.   Label with contents once fully cooled. Leave for a couple of months, somewhere cool and dark to mature, before eating.



Beetroot Chutney Recipe

(Makes a great accompaniment to cheeses and meats, fabulous in sandwiches)


4 lb (1.8 kg) beetroot

1 large onion

1 lb (450 g) raisins

1 teaspoon salt

½ lb (225 g) white sugar

1 pint (570 ml) white vinegar

6 peppercorns

6 cloves

1 tablespoon allspice


1.   Wash the beetroot and cook gently in a large pan, covering the beetroot with water, until tender.

2.   Allow to cool, rub off the skins and dice into cubes.

3.   Peel and chop the onion.

4.   Put all of the ingredients into a large, heavy based pan, tying the peppercorns and cloves in muslin.

5.   Bring to the boil very slowly and then simmer gently until cooked and thick.

6.   Remove the muslin bag and pour into hot, clean, sterilized jars. Seal at once.

7.   Label with contents when fully cooled.

Makes about 5 lbs (2.3 kg) of Beetroot Chutney



Hot Carrot and Chilli Chutney Recipe

(Serve with all kinds of roasted meats, fish or vegetables. It is the ideal chutney for barbeques.)


3 lb finely grated carrots

2 inch fresh ginger, chopped

1 large lemon – grated with rind and juice

4 – 6 fresh chopped chillies

12 tablespoon mustard seeds (white if possible)

2 heaped teaspoons cumin powder

1 heaped teaspoon turmeric

3 heaped teaspoons coriander

1 heaped teaspoon chilli powder

1 teaspoon black pepper

1 teaspoon salt

8 tablespoons olive oil

¼ pint malt vinegar

2 tablespoons balsamic vinegar

4 tablespoons tomato puree

6 oz brown sugar


1.  Heat the oil, add the mustard seeds and pop them.

       2.  Add all the other spices and fry for about 2 minutes, add lemon juice and                                                                                                                                                                   vinegar and mix altogether.

3.   Add the remainder of the ingredients and give a good stir.

4.   Cover and simmer for about 2 hours.

5.   Ladle into hot, sterilized jars, adding a little extra oil, and seal.

6.   Label with contents when fully cool.

Makes about 4 lbs of Hot Carrot and Chilli Chutney.


Marrow Chutney Recipe

(Serve with cheese, cold meats, terrines and pork pies)


3 lb (1.4 kg) marrow


½ lb (225g) shallots

½ lb (225g) cooking apples

½ lb (225g) sultanas

½ oz (14g) bruised root ginger

2 teaspoonful pickling spice

4 oz (112g) brown sugar

1 pint (570ml) vinegar


1.   Peel and cut the marrow in half and remove all the seeds, cut the marrow into cubes. Put in layers in a bowl with a generous sprinkling of salt. Leave overnight.

2.   Drain, rinse thoroughly and put into a pan.

3.   Peel and chop the apples and shallots and add to the marrow with the sultanas,                                                                                                                                                              sugar, vinegar and spices (tied in a piece of muslin).

4.   Bring to the boil very slowly and then simmer gently until cooked and thick.

5.   Pour into hot, clean, sterilized jars and seal at once.

6.   Label with contents when fully cooled.

Makes about 4 lbs (1.8 kg) of Marrow Chutney.


Pumpkin Chutney Recipe

(This chutney is an excellent relish to serve with any vegetarian meal or serve spread on fruit slices, bread, crackers etc)


2lb (900 g) pumpkin, peeled and chopped

1 1b (450 g) tomatoes, peeled and chopped

2 cloves garlic, chopped

1 pint (570 ml) white vinegar

1 ½ teaspoons allspice berries

1 ½ teaspoons white peppercorns

11b (450 g) onion, peeled and sliced

1 ½ lbs (675 g) brown sugar

1 ½ tablespoons salt

1 ½ teaspoons ground ginger

1 ½ teaspoons of black peppercorns


  1. Place the chopped pumpkin in a pan and cover with vinegar, add the sliced onions, chopped garlic and chopped tomatoes.
  2. Crush the allspice and peppercorns, add both to the pan then stir thoroughly and leave for about 1 hour.
  3. Add the ginger, salt and sugar to the mixture and bring it to the boil slowly.
  4. Simmer for about 45 minutes, stirring occasionally and taking care that the consistency does not get too much like that of jam.
  5. Allow the chutney to cool, pour it into clean jars, cover and store



Tomato Chutney Recipe

(Perfect accompaniment for grilled fish & steamed vegetables, or serve on the side with coarse paté & crusty bread for a tasty snack)


3 lb (1.4 kg) ripe tomatoes

1½ lb (675 g) cooking apples

2 oz (56 g) salt

1½ pints (900 ml) vinegar

3 cloves garlic

2 oz (56 g) mixed pickling spice

2 teaspoonful ground ginger

6 oz (170 g) brown sugar


1.   Skin and slice the tomatoes, peel, core and slice the apples.

2.   Put into a pan with the salt, vinegar, ground ginger and sugar. Add the pickling spice and                                                                                                                                           garlic tied in a piece of muslin.

3.   Bring to the boil and then cook until thick.

4.   Pot into clean, hot, sterilized jars and seal whilst still hot.

5.   Label with contents when fully cooled.

Makes about 4 lbs (1.8 kg) Tomato Chutney.