Recipe: Brussel sprouts with caramelised onions 24 November 2008
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
Recipe: Parsnip crisps 12 January 2009
Recipe: Kale and potato bubble and squeak 8 October 2008
Recipe: Curried parsnip soup 22 September 2008
Recipe: Vegetable ribbons 13 October 2008
Recipe:Celery and cherry tomato pasta sauce 8 September 2008
Recipe: Roasted patty pan squash 1 September 2008
Recipe: Beetroot Risotto 9 February 2009
Recipe: Apple Crumble 20 February 2009
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
2 June 2008
Martyn’s Maple Farm Medley Ingredients ( serves 2) 8 cos lettuce leaves; a handful of rocket, 3 large organic carrots, 1 small onion; 8-10 asparagus spears; tbsp olive oil; parmigiano cheese – curled or grated or sour cream & chopped fresh parsley; salt & pepper to taste . Method Prepare the asparagus spears cut into small slices. Peel and dice the onion. Peel the carrots and cut into thin batons. Heat the olive oil in the pan until very hot, then stir fry the vegetables lightly. Wash the lettuce and rocket. Arrange 4 cos lettuce leaves per plate in a cross shape, and place a small pile rocket on the top. Serve the warm vegetables on top of the lettuce, season to taste and finish with a few curls of parmigiano or sour cream and chopped parsley.