Parsnip and nut burger
https://www.community-harvest-whetstone.org.uk/recipes/parsnip-and-nut-burgers
Creamy parsnip, leek and white bean crumble
From Anna Jones in The Guardian. https://www.theguardian.com/food/2019/feb/15/creamy-leek-crumble-miso-roasted-parsnip-recipe-anna-jones
Parsnip and spiced fruit cake with lemon drizzle
From Delicious. Parsnips, like carrots or squash, add moisture to a cake, without tasting of vegetables.
https://www.deliciousmagazine.co.uk/recipes/parsnip-and-fruit-loaf-with-lemon-drizzle/
Parsnip and ginger cake
Stem ginger works well as a texture on the topping instead of making parsnip crisps https://www.goodfoodshow.com/recipe/parsnip-orange-and-ginger-cake/
Parsnip and maple syrup cake
Another great, sweet option for parsnips: https://www.bbcgoodfood.com/recipes/catherine-berwicks-parsnip-maple-syrup-cake
Parsnip and smoked fish cakes
You’ll need to provide your email to see this Yotam Ottolenghi recipe on The Guardian. It’s worth it! Find the herbs in our Herb Garden.
https://www.theguardian.com/lifeandstyle/2016/aug/20/yottam-ottolenghi-fishcake-recipes
Stuffed pattypans
Pattypans are summer squashes. You can eat the tender skin, as you would with a courgette. Enjoy the Mexican flavours in this dish.
https://www.riverford.co.uk/recipes/mexican-stuffed-patty-pan
Plum crumble
Adapted from Delia Smith Complete Cookery Course. This is an easy recipe, well suited to do with kids, who will love crushing the crumble mix into the bowl.
There is nothing unique about this crumble recipe, besides celebrating the abundance and variety of plums we enjoy at the farm. It is near impossible to shop the range of cultivars that our orchards provide. So don’t settle for one type of boring supermarket plum, go ahead and mix as many ripe and fresh summer flavours, textures and sizes as you can fit in the crumble:
In ours, we cooked an assortment of cherry-sized Mirabelle, sweet Victoria, Greengages for a touch of acidity, and Purple Pershore to add texture. We cut, opened and stoned all but the Mirabelles because taking the stones out wasted far too much flesh. So we left them in and played “tinker, tailor, soldier, sailor…” counting the pips as we fished them out while we ate the pudding.
The crumble is failsafe to bake if you follow the quantities, and for custard we cheated and bought shop made 🙂
Ingredients
- For the fruit filling
- 2 lb or about 900g of plums. Allow a bit more for weight if you don’t stone them
- 110-175g of sugar.
- 1 teaspoon of ground cinnamon
- For the Crumble
- 225g of plain or wholewheat flour
- 75g butter
- 75-110g of light soft brown sugar
Method
- Preheat the oven to 180C (160 fan/gas mark 4).
- In a mixing bowl, add the flour and the butter and rub them together gently with your fingers. (Ideal for kids!). When it takes a crumbly texture and the fat has mixed with the flour evenly, add the sugar and combine with the rest.
- Wash the plums and put them in a deep pie dish. Sprinkle them with the sugar and cinnamon and mix.
- Cover the fruit with the crumble mixture and bake it for 30 to 40 minutes until the top has lightly browned.
- Serve warm with the contrast of cold ice cream, or a big dollop of custard.
Potatoes slow cooked with tomatoes, olives, and bay
Make the potatoes in this recipe as a simple side dish. They taste all the better for the longer that they cook. You can use passata or tinned chopped tomatoes instead of fresh.