The Big Glut – July
Vegetable garden risotto A lovely way to use the beans, peas, and asparagus from the...
The Big Glut
The Big Glut – June
No-stir risotto with radishes, asparagus and artichokes From Delicious Magazine. Serves 4 Ingredients 1 tbsp...
The Big Glut – May
Asparagus and new potato frittata Recipe from BBC Good Food Ingredients 200g new potatoes, quartered...
The Big Glut – April
Chicken, kale and mushroom pot pie A BBC Good Food recipe. Ingredients 1 tbsp olive...
The Big Glut – March
Chicken Florentine with winter greens Delicious Magazine suggest you can switch the traditional spinach in...
The Big Glut – February
Cauliflower cheese and greens pasta bake A meal for four from Delicious Magazine Ingredients 250g...
The Big Glut – January
Sprout, bacon and red pepper panzanella Ingredients 500g brussels sprouts, trimmed and halved 3 shallots,...
The Big Glut – December
Creamy chard, squash and parmesan tart From BBC Good Food Ingredients 400g acorn or butternut...
The Big Glut – November
Cock-a-leekie traybake with croutons A different take on the traditional Scottish soup from Delicious Magazine...
The Big Glut – October
Venison with pumpkin mash and cavolo nero From Delicious Magazine. Serves 4-6, hands-on time 1...
The Big Glut – September
Aubergine parmigiana lasagne From BBC Good Food Ingredients 3 large aubergines, trimmed and thinly sliced...
The Big Glut – August
Barbecued courgettes with dill, goat’s cheese, mint and yoghurt A starter for 4 or as...
The Big Glut – July
Grilled chicken thighs with courgette, sweet potato wedges and feta from Delicious Magazine Ingredients 4...
The Big Glut – June
Broad bean spaghetti with Pecorino Use those fresh broad beans. Recipe from House & Garden. ...
The Big Glut – May
Asparagus and quinoa salad with peas and broad beans This Delicious Magazine vegan recipe is...
The Big Glut – March
Leek Gratin with Gruyere Serves 6 and uses those leeks from the garden, or bought...
The Big Glut – February
Cauliflower steaks with caper butter and parsley breadcrumbs This vegetarian dish by Three Girls Cook...
The Big Glut – January
Curried lentil soup with kale and almond topping A winter warmer for 4 that’s vegan...
The Big Glut – December
Cock-a-leekie traybake with croutons Ingredients 8 free-range chicken thighs 2 large carrots, chopped 3 leeks,...