Site:mark's veg plot recipes

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Five-a-Day Gratin

Five-a-Day Gratin

This post is aimed at all those gardeners and allottment-holders who currently have lots of lovely Winter veg available and are looking for inspiration about how to cook them
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Life in the Sloe lane

Life in the Sloe lane

Yes, it's that time of year. the time for making Sloe Gin. Tradition dictates that you should leave picking sloes until after the first frosts have occurred, because that makes them less astringent, but to be honest I don't go along with that because I frost mine artificially - in the freezer
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Braised beef - the ultimate comfort food

Braised beef - the ultimate comfort food

I coated the meat in some seasoned plain flour and then browned it in a pan with some hot vegetable oil
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Roast Goose

Roast Goose

These days, whenever I'm at home our meals tend to be a joint effort - even if my part is only to prepare the veg, carve the meat, open the wine and take the photos
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Yorkshire Pudding with beef mince

Yorkshire Pudding with beef mince

I understand that my plot is featured in this month's edition of The Kitchen Garden magazine. Whenever Yorkshire Pudding is mentioned most people assume that it will be served as an accompaniment to roast beef
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Jamaican night

Jamaican night

One tablespoon vegetable oil. This Saturday Jane went up to London for the day to attend a club meeting, leaving me at home all day to play cooking
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Under Ottolenghi's spell

Under Ottolenghi's spell

He is not a vegetarian, but he handles vegetable cookery so well, and knows exactly how vegetables and meat go together best
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Pears in brandy

Pears in brandy

Recently a friend gave us a huge bag of pears - probably about 10 or 12 kilos of them - so guess what we've been cooking these last few days
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Sausage and lentils with roasted squash

Sausage and lentils with roasted squash

Once the vegetables were cooked but not browned, I added them in with the lentils and stock. Later, just before dinner-time, I cut the polenta into large rectangles prior to frying it in vegetable oil until crisp and golden on the outside, but still soft in the middle
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Roast chicken with Leeks and Tomatoes

Roast chicken with Leeks and Tomatoes

A couple of days ago I saw a photo published on Instagram by Sami Tamimi (the less well-known co-author of the brilliant cookbook "Jerusalem", written in conjunction with Yotam Ottolenghi)
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Goat Curry

Goat Curry

I cut the potatoes lengthways into quarters, leaving the skins on, rubbed them with a tablespoonful of vegetable oil and sprinkled them generously with paprika - a mix of the sweet and the spicy versions
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Vegetarian Chilli

Vegetarian Chilli

We eat meat, we eat cheese, we eat eggs, we eat vegetables - etc. More often than not our meals contain meat, but just to prove that we eat vegetarian meals too, I offer you this recipe for a sort of Vegetarian Chilli
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Jamaican patties

Jamaican patties

The patties are a good balance of protein and carbohydrate, they just need a vegetable accompaniment, so I served the patties with a sort of salsa / salad dish of my own invention, striving for a sort of Caribbean vibe
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Chicken casserole with fresh tomatoes

Chicken casserole with fresh tomatoes

I served my dish with lots of home-grown vegetables - roast potatoes, buttered carrots with chopped parsley, and Runner beans - but I think it would go just as well with pasta or with rice
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Harissa chicken with vegetable marga

Harissa chicken with vegetable marga

Vegetables, prepped. Place prepared vegetables around the chicken, along with the whole garlic cloves and the other lemon, cut into wedges
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French Style Braised Beef

French Style Braised Beef

Here is the "mise en place" showing the wine-marinated beef ready for browning, and all the veg prepped and waiting