Click this link to order the Yes Peas! FREE Recipe Booklet. Six new recipes were developed last year.

Summer pudding made from soft fruits picked in the garden is a special treat. The summer pudding recipe can vary according to the fruit available.

Today the Bedfordshire Giant blackberries are at their best. The Tullamine raspberry variety are coming to the end of a very productive season, it is an excellent variety with a good taste. The Ben Lomond blackcurrants are very ripe and sweet. Read More »

The Small-Leaved Lime (Latin name - Tilia cordata), also known as the Linden tree, is in flower now.

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The flower head is composed of 3-16 flowers and has a large thin bract at the base of the flower stalk. The flowers are yellowish white and incredibly fragrant.

Lime flowers are picked and dried for use as Lime tea. The flowers are picked with the bract. They are dried over 4 weeks in a dry, dark, warm place with good air circulation. When dry, they are stored in a dry place.

The dry flowers are used to make tea. Boiling water is poured over the flowers and they are left for 10 minutes, before the tea is strained.

Lime tea is a good medicine to help colds and flu in the winter.

Courgette flowers are so beautiful, we often forget to eat them.

This Vegetable Soup is quick and easy to make. Use the Courgette Flowers as soon as they are picked.

Serves 4-6
30-40 courgette flowers
1 onion, peeled and chopped
1 tbsp oil
2 large tomatoes (about 300g), peeled and chopped
salt and pepper
1.5 – 2 litres chicken stock
sour cream to serve

Method
Put 6 flowers aside for garnish
Split the courgette flowers lengthways in half and pick out the stamens. Remove the spiky bits from around the outside of the flower base and separate the flowers from the stalks
Chop the flowers roughly

Strip the stalks as if peeling celery and chop roughly
Soften the stalks with the onion in the oil then add the tomatoes and cook, stirring, till thick
Add the chopped flowers, and salt and pepper to taste
Pour in the stock and simmer for about 15 minutes

Blend the soup till smooth

Serve with a dot of sour cream & a courgette flower on top

� Hugh Fearnley-Whittingstall has produced a wonderful omlette recipe using broad bean tops.�

It consists of:

• handful leafy broad bean tops�
• 4 eggs
• 50gm of butter
• salt & pepper to taste

Click here to see Hugh’s article in The Gaurdian (Saturday May 12, 2007).

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The Elder (latin name Sambucus Nigra) is just coming into flower in the UK.

Elderflowers make a thirst quenching cordiale with a distinctive flavour. Elderflower champagne and elderflower wine are also popular drinks.

There are many different recipes for elderflower cordiale. The main ingredients are elderflower heads on a very short stalk, sugar and water. Lemon and citric acid can be added to help it keep longer. Mrs Beeton added butterscotch to increase the flavour. Proportions vary with taste, but here is a guide:

Elderflower cordiale ingredients:

• 20 heads of elderflower
• 1.8kg granulated or caster sugar
• 1.2 litres water
• 2 unwaxed lemon
• 75g citric acid

Collect the flowers when they are fully out, on a dry, sunny day when the nectar is at its height.

Shake the flowers in a downward motion to get rid of the tiny black flies.

Place layers of flowers, and sugar in a large bowl or bucket.

Pour boiling water over the flowers, so that they are covered.

Leave for 24 hours

Strain and pour the liquid into plastic bottles.

Refridgerate or freeze

Use elderflower cordiale as:

• a refreshing drink diluted with water, fizzy water, or iced water
• to provide a syrup for fruit salad
• as hayfever relief

This is a recipe for vegetable soup using vegetables available in April.

Ingredients:

Extra-virgin olive oil
Good stock
1 large chopped onion
4-6 cloves of garlic, minced
2 bay leaves
2 tsp. paprika
1 tsp. turmeric
1/2 tsp. dried marjoram
A dash of cinnamon
A dash of nutmeg
A dash of cayenne
1 large carrot, sliced
1 handful of fresh, chopped parsley
1 15 oz can of whole tomatoes and their juice
4 large handfuls spinach
2 tbsps of brown sugar
2 tbsps of apple cider vinegar

Method:�

Heat the olive oil in a large pan. Add onion, garlic, herbs and spices, and salt to taste and stir over medium heat for about 5-10 minutes, until onions are clear.

Add carrot, parsley and tomatoes and enough cold stock to cover them by 2 inches. Bring soup to a simmer, but do not boil.� Skim any froth from the top.� Reduce heat and simmer for an hour.

About 10 minutes before serving, add in spinach, sugar and vinegar. Cover and simmer for another 10 minutes. Add salt and pepper to taste.

�

Today is St George’s Day, an ideal time to try a traditional english recipe.

Peas pudding can be served chilled on toast with salad, or heated up with roast beef and gravy!

Ingredients

• 1 pack of bacon
• 475gm split peas
• salt & pepper to taste

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Method

• place split peas in a large oven proof dish
• cover with water
• add salt and pepper to taste
• leave soaking overnight
• chop the bacon and add to the mixture
• place in an oven heated to 150C until just set
• cool and then put in the fridge

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This recipe is good for using up the surplus runner beans. Now is a good time to empty the freezer to prepare for the new season’s crop.

Ingredients:

• 1.5lb runner beans
• 1pint malt vinegar
• 1.5lb granulated sugar
• 1 level teaspoon ground allspice
• pepper Read More »
  recipe

Tonight we are having a stir-fry consisting entirely of veg from the garden.

The fresh veg are:

• white sprouting broccoli
• purple sprouting broccoli
• sprouts
• parsley

The stored veg are:

• garlic
• red onion
• white onion
• shallots
• carrots
• beetroot
• potato

I chop the stored veg into small pieces and cook them in hot oil, until the onion is clear. Then add finely chopped sprouts, & spears of broccoli. I add a small cup of water or stock, put the lid on and turn the heat off. After 8 minutes stir in the chopped parsley & there it is. Fantastic, delicious veg all from the garden. The beetroot gives it a good deep colour.