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Recipe: Carrot Marmalade 21 July 2008
Bread tips: Polly's special spelt bread 2 February 2009
Recipe: Beetroot and Orange Soup 7 April 2008
Recipe: Chinese Style Pak Choi 14 April 2008
Recipe: Rocket and Spinach Soup 5 May 2008
Recipe: Martyn's Maple Farm Medley 2 June 2008
Recipe: Onion Rings in Beer Batter 16 June 2008
Recipe: Roast spiced squash 12 October 2007
Recipe: Roots'n'all - vegetable stew with cheesey dumplings 19 October 2007
Recipe: Boozy baked apples 12 October 2007
Recipe: Beetroot and chocolate cake! 26 October 2007
Recipe: Upside-down apple cake 2 November 2007
Recipe: Parsnip bread bake 9 November 2007
Recipe: Organic egg and potato pie with rough puff pastry crust 16 November 2007
Recipe: Orange and parsnip cake 23 November 2007
Recipe:Cabbage braised with wine and pancetta 26 November 2007
Recipe: Risotto with leeks and winter squash 7 December 2007
Recipe: Cottage pie jackets 31 December 2007
Recipe: Leek,potato and stilton soup 1 January 2008
Recipe: Smoked haddock and pachoi risotto with vodka 14 January 2008
Recipe: Rumbledethumps 21 January 2008
Recipe: Carrot and spinach quiche 14 July 2008
Recipe: Gammon and turkey pie with cauliflower cheese mash 20 January 2009
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Recipe: Beetroot Risotto 9 February 2009
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Recipe: Cauliflower Fritters 2 March 2009
Recipe: Parsley Sauce 13 March 2009
Recipe: Carrot Cake 30 March 2009
Recipe: Radish and Red Potato Soup 6 April 2009
14 January 2008
Smoked Haddock and Pak Choi Risotto (with Vodka!) 4 pieces smoked haddock, 500g Arborio rice, 2 cloves organic garlic ( chopped), 2 medium organic onions, (chopped), Butter, 1 - 2 litres chicken or vegetable stock*, 2 organic pak choi sliced, 1 small cupful of cooked organic sweet corn, 2 measures of Vodka, salt & pepper to taste Gently fry the onion and garlic with a little butter in a large pan for a bout 10 minutes until very soft and practically transparent. Meanwhile bring your stock to the boil. When the onions and garlic are done, up the heat and add the rice mix to get the rice covered in the butter / juices. Add the vodka - the mixture will bubble up immediately if the pan is hot enough, and the alcohol will vaporise. Pour a ladle of stock over the rice mixture. Cook the rice for 15 – 20 minutes, adding ladles of stock as appropriate to keep it bubbling. Meanwhile poach the fish in the stock* for about 4 minutes. Just when you think that the rice mixture is just ready, add another ladle or two of stock, followed by the fish, the sweet corn and pak choi. Mix gently breaking up the fish into good-sized chunks. Put the lid on the pan and leave for 5 minutes. Delicious served with a good shake of black pepper and with steamed organic vegetables. * If you prefer, you can poach the fish in organic milk, then use the poaching liquor for the final stages of the recipe – this makes the risotto that little bit creamier.