Grow Your Own Food (from Wiltshire Times)

Food & Drink

Grow your own food

Growing our own food has never been more popular with allotment waiting lists reflecting a revival in gardening.

Make the most of homegrown harvests with recipes from a new book, The Allotment Cookbook. We pick out a seasonal feast.

Old chaps in flat caps who were the traditional rulers of allotments are being elbowed aside by inner city eco warriors - just part of a whole generation who want to 'grow their own'.

The new breed of allotment enthusiast is more likely to be younger, female and taking the children along to help out.

Demand for allotments is spiralling and there are waiting lists of up to 10 years, but it's worth it says to Kathryn Hawkins, author of The Allotment Cookbook.

She says: "Growing your own produce means different things to different people, to some it's the pleasure of your own produce, to others it's a great outdoor family activity.

"But to me it means the best flavoured fruit and vegetables you'll ever taste and fresh food that hasn't been transported halfway across the world to get on to my plate."

She's come to the rescue of those who struggle to know what to do with their harvests by creating an all-in-one cookbook and produce directory combining tips and advice with inspiring ideas and recipes.

There are mouth-watering dishes like Pea Cakes And Pea Shoot Salad, or Apple, Blue Cheese And Celery Risotto, as well as suggestions for preserves such as Baby Aubergines In Spiced Oil and Redcurrant And Mint Jelly.

Kathryn is descended from a family of allotment growers, and on her own allotment in Perthshire in Scotland she cultivates fruit and herbs and is about to start producing her own vegetables.

"I hope to rival my great granddad's beans," she laughs. "Gone are the days when allotment gardening was a pursuit for elderly retired folk, nowadays allotments are overrun with all generations, everyone mucking in and swapping tips, seeds, plants, recipes and advice."

Join the 'dig it and eat it' club and try her recipe for Cauliflower Biriyani With Sweet Carrot Relish.

Recipes for cauliflower

Break up raw curds and shred in a food processor. Toss in a cream-enriched mustard mayonnaise and serve as a salad dish.
Break up raw curds into small florets and serve as a crudite with a blue cheese dip.
Cook cauliflower and blend with stock and cooked onion, garlic and ginger. Season with curry powder and serve as a soup with warm naan bread.

Cauliflower biriyani with carrot relish

(Serves four)

Using whole spices really is worth the effort and gives a great flavour. For an alternative version, replace the spices with one tablespoon of good quality fragrant curry paste.

You will need:

3tbsp sunflower oil
6 cardamom pods, crushed
1tsp cumin seeds, lightly crushed
1tsp coriander seeds, lightly crushed
1 small cinnamon stick, broken
1 medium onion, peeled and chopped
1 1/2tsp ground turmeric
1 bay leaf
175g (6oz) basmati rice, rinsed
50g (2oz) red lentils, rinsed
600ml (1 pint) vegetable stock
1 small cauliflower, cut into small florets or pieces
salt and freshly ground black pepper
1 large carrot, peeled and coarsely grated
2tsp caster sugar
50g (2oz) sultanas
1tsp black onion seeds (optional)
4tbsp freshly chopped coriander

Heat one tablespoon of oil in a large saucepan and stir-fry the cardamom, cumin and coriander seeds and cinnamon for one minute until lightly fragrant, then add the onion and fry, stirring, for about five minutes until softened, but not browned.

Add the turmeric, bay leaf, rice and lentils and cook for a further minute, stirring, to coat the rice in the spice mixture. Pour over the stock and bring to the boil. Add the cauliflower, cover and simmer gently for 15 minutes, stirring occasionally, until the rice is tender. Remove from the heat and stand covered for 10 minutes to allow the stock to absorb.

Discard the bay leaf, cinnamon stick and cardamom pods. Season to taste.

Meanwhile, make the carrot relish. Heat the remaining oil until hot and stir-fry the grated carrot for two minutes until just wilting. Add the sugar and sultanas and stir-fry for a further two to three minutes until lightly golden. Stir in the onion seeds if using.

To serve, pile the cauliflower rice on to a warm serving plate and top with some carrot relish. Sprinkle with fresh coriander and serve immediately.

Cook's Notes:

You can add a variety of vegetables to this dish - try carrot, broccoli, broad beans, sugar snap peas or cubed squash.

The rice part of the recipe is suitable for freezing. Allow to cool, then pack into a rigid container. Seal and freeze for up to three months.

Defrost in the fridge overnight. Reheat by putting in a large saucepan with a little water. Heat gently and when steaming, cover and cook, stirring occasionally, until piping hot. Prepare the carrot relish as above and serve with the rice.

3:03pm Tuesday 29th January 2008

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