Allotment Recipes

Following discussions on the allotment, here are a few of our favorite recipes, please email your best recipe and we will add it here:


Chocolate Courgette Cake

by Riverford Organic Vegetables

Enjoyed by the Wood family for many years and a great way to use up the “too big” courgettes and get the kids eating them ! I just grate the courgettes and never ever peel them. Delicious with a nice gooey thick icing on top.

Serves: 12

120g butter (softened)
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, beaten
130ml milk
350g plain flour
2 tsp baking powder
4 tbsp cocoa
450g courgettes, peeled and grated finely
1 tsp vanilla

Prep: 15 mins
Cook: 45 mins
1. Line a 20x35cm baking tray with baking parchment and set the oven to 190 C / Gas mark 5.
2. Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.
3. Sift the dry ingredients together and fold into the mixture. Stir in grated and peeled courgettes, vanilla and spoon into tin. Bake for 35 to 45 minutes.
4. Cut into squares whilst still warm.

Top Tip:
Pumpkin or squash can be substituted in the same quantities for courgettes.


Old Doverhouse Chutney

by Delia Smith
Taken from quite an old black book by Delia Smith called the “Complete Cookery Course”

Annalisa had this recipe book as a 21st birthday present and never dreamt she would one day find it contained her favorite chutney recipe let along find she made chutney in her spare time … Its delicious and comes highly recommended.


1 ½ lb (700g) Plums
1 ½ lb (700g) Cooking Apples – weigh after peeling
8 oz (225g) green or red tomatoes
8 oz (225g) onions
1 lb (450g) stoned raisins
1 ½ lb (700g) Demerara sugar
4 oz (110g) preserved ginger in syrup
¼ oz ( 5 g ) garlic – finely chopped
¼ oz ( 5 g ) whole chillies
1 ½ tbsp cooking salt
1 pint malt vinegar


Pick over plums, wash, cut in half remove stones, cut halves in two or three if very large.

Roughly chop tomatoes, not too small.

Place both into preserving pan.

Chop (I use my food processer and whizz the whole lot together )or coarsely mince the onions, apples, raisins, and preserved ginger and add these to pan,
together with chopped garlic, vinegar, salt and sugar.

Tie chillies in bag, and add to mix

Cook chutney very slowly 1 – 1 ½ hours, or until liquid has evaporated. May need stirring during cooking
Top Tip: The channel test !!

A chutney is ready when the vinegar has reduced sufficiently. The way to tell is to make a channel with a wooden spoon right across the surface of the chutney. If the spoon leaves a channel imprinted for a few seconds – without it being filled with vinegar – the chutney is done!

Warm the jars prior to filling and then seal. Keep for a few months prior to eating to get the best flavour.