The gluts have left the building (shed)
This is where I used to write about the gluts I get from my veg patch and the ensuing gluttony in the kitchen.
Now I write a weekly mostly-veggie recipe over on Substack, plus share tales from the veg patch and exclusive videos. You can subscribe for free by clicking on the link below and every recipe will be sent straight to your inbox. If you’d like more content (such as those videos I mentioned, interviews and printer-friendly PDFs of every recipe to collect) do consider becoming a paid subscriber. More on that here.
In the meantime, here’s an archive of my old Gluts and Gluttony blog:
Blood Orange & Saffron Polenta Cake
Making a seasonal pudding is a tough brief in February. Not much seasonal fruit around and there’s only so many times I can raid the freezer for gluts of gooseberries squirrelled away last summer. But I’m happy to venture further afield, and glad of some imported sunshine …
Damson, blackberry & cobnut chocolate pots
Damsons, blackberries and cobnuts all arrive in the hedgerows around my house at the same time. It’s as if Nature if giving you a hint. And, never one to ignore her, I am happy to oblige.
Simnel Trifle Pudding Pots
This recipe is a quick fix pudding that I loosely term 'trifle' or 'pudding pot'. It is packed with simnel cake, lemon curd, marzipan, candied peel and almonds - all the flavours of Easter in a single pot, and a five minute job
Fig Leaf Panna Cotta
My fig tree is a maverick. No straight and narrow for her. No conforming to the usual fig-tree stereotypes. No, not for her the trappings of traditional fig-tree identity built and reinforced through generations of oppression. She absolutely categorically refuses to produce a single sodding fig. Still, fig leaves are not a harvest to be ignored because when used to infuse a liquid they impart the richest, sweetest, most figgy of fig flavours you can imagine.