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
16 June 2008
Onion Rings in Beer Batter Ingredients (Serves 3-4 as a snack) ½ cup of beer; ½ cup of water; 1 cup of organic white flour; ; 2 organic large onions; parsley, chopped; vegetable oil Method Put the beer, water and flour in a bowl and whisk together gently until smooth. Finely chop some organic parsley and add to the mix. Once done, leave uncovered and allow stand all day (for at least 3 hours). Remove the outer shell of the onions. ‘Top and tail’ to remove the root and the very top of the onions and then cut into ¼ inch thick slices. Separate the slices gently into rings. Pour vegetable oil into a pan. BE CAREFUL and use as small an amount of oil as possible – you will be putting in a few onion rings at a time and so don’t need more than a small amount at the bottom of the pan. Dip the onion rings into the batter and then fry in the oil a few at a time. When the onion rings begin to look golden, take out of the oil with a large slotted spoon and leave to drain on some kitchen roll. You can pop the onion rings onto a plate and keep warm under the grill. Tastes lovely with a squeeze of lemon juice over the top.