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Recipes: Apple Artichokes Beans Berries Broccoli Carrot Courgette Elderflower Game Kale Leek Lettuce & Watercress Nettles Parsnip Potato Pumpkin Spring Greens Vegetable Cakes
Catherine’s Hot Spicy Apple Chutney
900g apples 2 tbsp salt 1 whole head
garlic 15 peppercorns 5
fl oz cooking oil 2 tbsp mustard seed 1tsp
fenugreek seeds 2cm fresh ginger 2 tsp grd cumin
1 tsp chilli powder 1 tsp turmeric 3 or 4 fresh green chillis seeded
&chopped 5 fl oz vinegar 125 g sugar..
Apple & Butter Bean Hotpot
200 g butter beans, soaked overnight and cooked. Chop and saute 3 apples and 2 onions in pan. Add butter beans and ½ tsp turmeric, mixed spice and cinnamon. Add 2-300ml veg stock. Cook for 20 mins.
½ lb self raising flour ½ tsp salt 1 ½
oz butter or marg 3tbls soft brown sugar 1
egg cinnamon + lemon juice 4 or 5 cooking apples peeled cored
Apple Crumble with a difference
Traditional recipe :
Suitable for vegans, also enjoyed by non vegans, just swap cow’s
milk in for soya.
Bake 180C for about 30 mins. Use brown sugar or white and whatever type of apples you have to hand, the recipe seems to be quite forgiving.
Green Tomato and Apple Chutney
700g green tomatoes, 700g apples, 450g onions, 450g sultanas, 450g sugar, 570ml pickling vinegar, 40g salt, 10g mace, 10g cinnamon, 10g allspice, 5g cayenne, 5g cloves, 5g peppercorns, 5g ginger.
Chop tomatoes, onions and apples (cored but not peeled) and put through a food processor or mincer. Put into large pan with other ingredients, bring gently to boil and boil for 1½ - 2 hours. Makes about 3.6kg of chutney.
Other vegetables and fruit can also be used – e.g. courgettes instead of green tomatoes, or plums instead of sultanas.
Potato Cakes with Red Cabbage and Apple Sauce
Sauce: 1 red cabbage, 3 tart apples, 6tbsps brown sugar, 6 tbsps red wine vinegar, 1 tbsp margarine, ½ tsp pepper
Potato cakes: 500g potatoes, 250g onions, 4½ tbsps wholemeal flour,salt & pepper, margarine (for frying)
Trim off outer leaves from cabbage, cut into quarters and remove core,slice thinly. Put 1 inch of water into large saucepan and bring to boil; add cabbage and simmer until cabbage is tender (about 30 mins). Peel, core, quarter and slice apples, add to pan and cook for 10 mins more. Drain off excess liquid if any. Stir in sugar, vinegar, margarine and pepper; mix well.
Wash and scrub potatoes, coarsely grate with onions into a bowl. Add seasoning and flour, mix well. Melt margarine in frying pan and drop a tbsp of mixture into pan at a time, flattening into a round cake. Fry until golden brown, then turn and fry other side. Serve hot with cabbage & apple sauce
Rustic Apple Cake
225g cooking apples (peeled, cored and chopped), juice of ½ lemon, 225g plain flour, 1½ tsps baking powder, 115g butter, 165g soft brown sugar,1 egg (beaten), 2 – 3 tbsps milk, ½ tsp cinnamon.
Toss apple pieces in lemon juice and set aside. Sift flour and baking powder together then rub in butter till it resembles breadcrumbs. Stir in apple, egg and 115g of the sugar; mix well and add a little milk at a time until soft and doughy. Spoon into 7-inch greased and lined cake tin. Mix remaining sugar and cinnamon together and sprinkle over cake mix; bake in preheated oven for 45 - 50 mins at 180ºC.
Preserving Fruit by Drying
Fruits such as apples and pears dry well. Peel and core the fruit and cut apples into 5mm rings and pears into quarters. Place into cold salted water immediately for a few minutes to prevent discoloration, then pat fully dry with kitchen roll. Place fruit in single layers on a drying tray and cover with a piece of muslin to keep the fruit clean whilst it is drying. Place in oven at 50ºC (or in an airing cupboard – this will take longer). Check that fruit is fully dry by pressing 2 pieces together: if they feel rubbery and spring back into shape, they are ready. Remove from heat source and leave for 12 hours, then pack into airtight containers or cardboard boxes lined with greaseproof paper and store in a very dry place.
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