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Recipe HeaderThere’s not much point in growing tasty, nutritious organic food if you’re not going to eat it – so here is a collection of recipes from the annual show, some of them prize winning, some highly commended and some we just couldn’t pass up. Enjoy!

Pumpkin cake

Crown prince pumpkin


3½ Cups of Organic Flour (plain)
1½ Cups of Organic Soft Brown Sugar
1 Cup of Organic Golden Granulated Sugar
2 Medium Organic Free Range Eggs
¼ Cup of Organic Milk
½ Cup of Vegetable Oil
½ Cup (Homemade) Apple Sauce or extra 0.5 Cup of Vegetable Oil
1½ tsp of Salt
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
2 tsp of Cinnamon
1 tsp of Ground Ginger
1 tsp of Ground Nutmeg
1½ Cup of Pumpkin Puree

Preparation time: ¼ hour
Cooking time: ¾hour
Oven temperature: 180°C – Gas mark 4 – Moderate


To make pumpkin puree:
Dice a moist variety of pumpkin/winter squash (i.e. Rouge Vif d’Etampes/Crown Prince) and blend. If using a dryer variety boil/steam first and add water when blending as needed.

1. Pre-heat oven to 350F/180C.
2. Lightly grease 2 1lb loaf tins (9”x5”).
3. Mix all dry ingredients in a large bowl.
4. In a smaller bowl whisk eggs, add in other wet ingredients – mixing in one at a time.
5. Add wet mixture into the dry mixture and mix until fully combined.
6. Divide into the tins.
7. Bake for 45 minutes – 1 hour or until a toothpick inserted in the centre comes out clean.


Crab Apple and Elderberry Ketchup



Apples - enough to make 1lb 3oz puree
Elderberries - enough to make 5oz puree
¾ lb organic white sugar
8fl oz organic cider vinegar
1 cinnamon stick
6 small bay leaves
¼tsp salt
¼tsp fine-crushed black peppercorns
Seeds of 8 small cardamom pods, fine-crushed

Preparation time: 1 hour
Cooking time: ½ hour

1lb 3ozs organic ‘John Downie’ crab apple puree: stew the roughly chunked fruit, skin, cores and all, very slowly with barely any water, stirring about occasionally, and sieve when soft (put the leavings on the compost heap).

5ozs organic/foraged elderberry puree: sieve the berries – very slowly stewed using no water – left behind after pouring off the juice for cordial (put the leavings on the compost heap).

Add the sugar and the vinegar to the combined purees in a pan, and stir well. Add the spices, etc. and simmer ½hr, stirring occasionally. Remove the bay leaves and cinnamon, and pour hot into 4 glass ketchup bottles using a funnel, capping immediately. Keep at least a year to mature before using.

Apple Fruit Leather

picture of fruit leather and whole apples on a wooden board


Apples - enough to make 1¾ pints of puree
2 oz runny honey
½ tsp rosewater
Some grated nutmeg

Preparation time: ½ hour
Cooking time: 8-12 hours

Use any old organic windfalls – they don’t have to be anything special as the drying process intensifies the flavour.

1. Chunk the apples, removing any bad bits but keeping the skins and cores on. Take a large pan, put ¼” of water in the bottom, then fill it with your apples. Cover, and put on a low heat to come slowly to a simmer-steam. Leave to cook for a good while, turning the apple about occasionally, till soft enough to sieve easily – some apples cook faster than others.

2. Sieve, and measure the resulting puree – the leavings can go on the compost heap, or to the hens.To 1¾ pts of puree add approx. 2ozs of organic runny honey, ½tsp rosewater and a good grating of nutmeg, and mix thoroughly.

3. Spread the puree barely ¼” thick on 4 large non-stick baking sheets, leaving a little free space at the edges. Place in the oven at maximum 70C, leaving the door slightly ajar. It will take at least a day to dry out all over. Change the sheets around for evenness of drying if needed.

4. Carefully free one edge of the dried puree, which is now dark and leather-like, and peel off. Roll up and store in an airtight container. It keeps very well in a cool dry place – the leather I entered in the show was made in late September 2011.