Created by: Nick Owen
12 tomatillos, diced
Quarter of an onion, chopped
2 garlic cloves, minced
2 Serrano or Jalapeno peppers, seeds removed, finely chopped
Handful coriander, chopped
Pinch of salt
Add all ingredients in a bowl and blend using a handblender – too easy!
Created by: Emily Wright / EasyPeasyLemonSqueezy
1/2 a tin of chickpeas (drained)
2 tbsp. of tahini
3 cloves of garlic
1/2 a lemon (juice)
1 large beetroot chopped ( cooked or raw)
1/2 a tbsp. of balsamic vinegar
a handul of fresh basil washed (approx. 15g)
3 tbsp. of oil (I used cold pressed rapeseed)
generous pinch of sea salt
Throw it all into your food processor and blitz!
Add a little water to loosen the mix and blend until smooth.
Decant in to a tupawear and keep refrigerated -eat within a week.
Created by: Growhampton Team
We’re not sure there is anything easier to make than cordial. This elderflower cordial recipe has been with the Growhampton team for over 4 years, and we have served this up at many a social event. A good rule to remember is to have 1-part water to 1-part sugar if you want to change the volume of cordial and 10 flower heads per 500ml. We would recommend using organic lemons if you can, as we usually put the whole lemon in, skin and all. If not, you can squeeze out the juice and pour this in. The lemon juice acts as a preservative, which will give your cordial a long shelf life. Just remember to use clean and sterilised bottles/containers. You can keep your unopened cordial in a cool place for about a year.
2 Lemons, sliced
Approx. 20 elderflower heads
Heat up water and sugar until the sugar is all melted. Then add your elderflower and sliced lemon. Feel free to give the lemon a bit of a squeeze before putting them in. Leave overnight.
The next day sieve or use a muslin cloth to strain the liquid and pour into sterilised bottles. There you have it, delicious elderflower cordial to serve with sparkling water, gin or prosecco. Delicious!
Radish and Habanero Salsa
Created by: Nick Owen
This is a traditional salsa from the Yucatan peninsula in Mexico. It is great as a dip for tortilla chips or a topping for your taco. Habanero Chilies work best with this recipe as they have a fruity flavour alongside the heat, but you can also use Scotch Bonnets or Jalapeno.
• 1 small red onion
• 6 radishes
• 2 tomatoes
• 1 habanero pepper
• 2 tbsp lime juice
• Handful of coriander
• Salt to taste
Finely chop the red onion, rinse them in a sieve and put in a small bowl. Then add the lime juice and set aside, this will make the onions less pungent but sweeter. Dice the tomatoes and put into a separate bowl. Slice your radish before chopping them into matchstick sized pieces. Cut the habanero in half and remove the seeds (SPICY!), then mince into tiny pieces and add to your tomatoes and radish. *Be careful not to touch your eyes after chopping the habanero, and wash your hands after, and use some of the lime juice on your hands to remove any residue spice from your hands. Bunch of the coriander and finely chop, including the stalks. Lastly add your onions and mix everything together. Have a taste and add salt as needed to your liking.
growhampton pickled radish
Created by: Emily Wright
2 cloves of garlic
Small bunch of dill
4 spring onions
1 tsp salt
100ml (approx.) of apple cider vinegar
Wash and preps the radishes, remove leaves and any dirt and grate them chunky. Next give the spring onions a wash, slice down the middle length ways and then chop them. Wash and finely chop the dill (stalks and all). Then peel and grate the garlic chunky and throw everything into a bowl. Add 1 tsp of salt, 1 lemon’s juice and approx 100ml of raw apple cider vinegar. Mix well and then pour contents into a sterilise jar and seal. Eat within a couple of weeks of opening. Perfect to add to sarnies, have with fish dishes, add to salad or perfect side to spicy curry and noodle dishes
Created by: Celia Briseid
1 large handful of spinach
3 TBSP fresh dill
Handful of society garlic or 3-cornered leek
Small handful of cashew nuts (or nut of choice)
1 tbsp nutritional yeast
2 tbsp olive oil
Salt & pepper
4tbsp pasta water
Boil your pasta according to instruction with salt and a bit of olive oil. Add all your ingredients to a food processor or blender. When your pasta is nearly done, add 4 tbsp of pasta water to your food processor and blend. Add more pasta water if needed.
OPTIONAL: Add some frozen peas to your boiling pasta when it is a couple of minutes left. Serve with edible flowers and a drizzle of olive oil.
You can experiment with different herbs and nuts as your ingredients or make it vegetarian by using cheese instead of nutritional yeast.
Wild Garlic Pesto
Created by: Joel Williams
- 100g Wild Garlic
- 80g Cashew Nuts
- 1 tbsp. Nutritional Yeast
- 4 tbsp. olive oil
- 1 tbsp. lemon juice
Place all ingredient in a food processor and process to a paste. Stir in more oil, lemon juice and/or salt to taste.
Special Diet Information
Wild Garlic is a English native spring green that goes by many names in English, such as ramson (British), buckrams, wild garlic, broad-leaved garlic, wild leeks, wood garlic or bear’s garlic. The name derives from the fact that brown bears like to eat the bulbs of the plant and dig up the ground to get at them, as do wild boar. It is a wild-growing member of the allium family, which includes chives, onion, and garlic. It has always been popular among people who are not afraid of following their hunter-gatherer instinct when walking through the woods in spring. Both the bulbs and the leaves of ramps are edible, and are commonly added to salads, sautéed as a vegetable, or added as a seasoning to meat and fish dishes. Can easily be confused with the similar looking plant, Lily if the Valley, which is poisonous! So make sure to test it by breaking a leaf, if it smells like garlic, keep on harvesting.
Wild Garlic is known for its antibacterial properties and it is suggested Wild Garlic offers health benefit such as an effectiveness in reducing blood pressure and, hence, heart disease and the risk of stroke.