Perhaps because this year I’ve really taken the time to enjoy the garden, it feels like the fruit and vegetables have lasted much longer than usual.

My plan to have some Rainbow Chard over the winter seems to be working. The Red Chard isn’t quite so happy in the frosty winter weather but the Green and White are growing abundantly. They are a little difficult to pick under garden lights at 5pm in the evening but it’s so worth the effort!

Easy Chard Recipe
Strip the leaves from the stem and separate.
Add a tablespoon of oil to a pan.
Chop up half an onion.
Chop up the stems and add to the pan along with the onion and a clove of garlic (if you like) minced or smashed.
Cook for at least 10 minutes.
While the stems are cooking shred or chop the leaves.
After 10 minutes add the leaves along with some dill, parsley, a little sage and salt and pepper to taste.
Cook for another 10 minutes or until you’re happy with the texture.
Enjoy

A Recipe for Spiced Apple Cake

I know it’s a little late in the year for Apples but I was still picking up windfall from one of the trees at Sharnbrook just a couple of weeks ago. It’s a late fruiting tree which is great because it gave me a chance to start winter last weekend with some Apple Crumble.

I spent most of last Autumn perfecting my recipe for Spiced Apple Cake, the best version came from a mix that used Cane Sugar I bought while I was visiting family in California. Now that I’ve run out my first attempt with a substitute of Golden Caster Sugar wasn’t as good. I suspect Demerara or Coconut sugar might be better. If you use a substitute let me know how it turns out.

Don’t be fooled by this gorgeous cake on one of my Black Stoneware plates, it was baked by Melissa @asweetpointofview who is not only a great Photographer but a cook as well!

250ml sunflower oil 

270g Self Raising flour*

30g almond flour

2tbs plant yogurt or more

180g cane sugar (you can substitute other brown sugars but the texture may change).

1 tsp vanilla essence

1/2 - 1tsp baking powder

2 small or medium eggs

1 tsp ground ginger

¼ - ½ tsp cinnamon 

¼ tsp ground clovers

240g apples chopped

*if using Plain or All Purpose add and extra teaspoon of Baking Powder

Line a 20cm (8 inch) baking tin and pre-heat the oven to 180oC (355oF)

Add the sugar, oil and essence to a bowl and beat together for a couple of minutes. Add the two eggs and mix again until creamy.

Combine the dry ingredients. Add the dry mix to the wet mix a spoon at a time, mixing in before adding the next spoon. 

The mixture may be quite stiff at this point.

Add the yogurt a tablespoon at a time until the mixture is still thick but runny enough for dribbles to disappear. 

Add the chopped apples and mix well.

Bake for 50 minutes at 180degC.

Enjoy.