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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
Whisk eggs, sugar and oil together. Sift in flour, bicarb and mixed spice and mix then add orange zest, carrots and sultanas. Pour into oiled tin 10 x 6 inch and 1 inch deep tin (25.5 x 15 x 2.5cm). Bake at 170 C for 35 mins.
Roasted Carrot, Parsnip, Potato and Swede with Herbs
2 lb (900g) carrots peeled & chopped
1 tablespoon coriander seeds
1 oz (25g) butter
1 small clove garlic,crushed
2 pints (1.2 litres) Veg stock
3 tablespoons chopped fresh coriander
3 tablespoons creme fraiche
salt & freshly ground pepper
Dry roast the coriander seeds in small frying pan over medium heat for 1-2 mins- stir them around. Coarsely crush them in a pestle & mortar. Melt butter in large saucepan & add chopped carrots, garlic & crushed coriander seeds. Stir the ingredients & then cover pan & cook gently for c 10 mins.
Add the stock & season, bring to the boil- then reduce heat & simmer for 15 -20 mins partially covered until vegetables are tender. Let the soup cool a little before liquidizing in batches. Return to pan, stir in chopped fresh coriander & 2 tablesps creme fraiche. Spoon into bowls with a few crushed seeds & a sprig of coriander.
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