Here are the recipes from Saturday’s cooking at the allotments:
Potato salad: Steam or boil your potatoes until cooked. Let them cool to room temperature. Season well with good salt and freshly ground black pepper. Mix in a tub of natural yoghurt. Stir in finely shredded herbs. We used mint and chives.
Allotment couscous: In a large bowl add half a packet of couscous. Add boiling water until the couscous is just covered. Crumble in a good quality veg stock cube stir, then cover with a plate and let the couscous steam/soak in the stock for 10 min’. In the mean time prep your ingredients to add to the couscous. The great thing about couscous is that you can add nearly anything. We added fresh greens from the allotment. So we had finely chopped courgette, spinach, fennel, rocket, mint, and chives. Now that 10 min’s has gone past take a fork and fluff up your couscous. Season well with good salt and freshly ground black pepper. Add a good glug of good quality extra virgin olive oil and good squeeze of fresh lemon juice. Mix well. Add your greens and mix well again. If you like a little bit of chilli heat you can add a half a teaspoon of harissa (chilli paste). We also added some roughly chopped almonds (any nuts will do). Mix well and you’re done.
For desert we enjoyed fresh strawberries marinated in black pepper and balsamic vinegar. Sounds a bit odd but the pepper adds a little heat that work well and the balsamic draws out the juices of the strawberry creating a jammy sauce. Roughly chop your strawberries, add a few twists of freshly ground black pepper and a three capfuls of good quality balsamic vinegar. Stir well and leave to marinate for as long as three to four hours. We enjoyed these with some natural yoghurt and a freah cake decorated with homegrown redcurrants, blackcurrants and ebible flowers (borage and calendula).