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Veg plot



Beetroot Salad




1 large beetroot, boiled until soft

2 small onions

Juice of 1 lemon

½tsp castor sugar

150g feta cheese, crumbled

250g steamed couscous

2 tbls olive oil

Salt and pepper




1.Marinade sliced onions in lemon and sugar for 1 hour

2.Cut beetroot into small dice

3.Mix with the other ingredients and moisten with olive oil.

4.Serve at room temperature


Beetroot Salad

Allotment Salad




400g new potatoes

4 eggs

300g runner bean stringed and sliced

85g radish trimmed and sliced

1 robust lettuce, like Little Gem lettuce

2 tbsp olive oil


For the salad cream

3 tbsp white wine vinegar

1 tbsp English mustard

142ml tub single cream

pinch cayenne pepper




1.For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.

2.Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.

3.Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.


allotment salad





Washed, soft leaved lettuce

One small bunch of washed and chopped fresh flat leaf parley

One small bunch of washed and chopped fresh chives

One small bunch of washed and torn fresh Basil

Freshly squeezed lemon juice of one lemon

Olive oil

Half a teaspoon of Dijon mustard

Salt and pepper





•Roughly tear the lettuce into bite sized pieces and toss it together with the herbs


•In a small bowl or jug mix the lemon juice and olive oil in roughly equal quantities


•Plop in the Dijon mustard, salt and pepper and whisk together. Be sure to keep tasting it and adjust the flavour by adding more lemon juice, olive oil or seasoning.


•Once you are happy with the flavour of the dressing pour it all over the salad and toss it all together.


herb salad




1 mango

½ cucumber

Half a red onion

Half a green red and yellow pepper

5 radishes

1 green chilli

1 tbsp. lime juice



•Remove the skin from the mango

•Dice the onion, peppers cucumber and mango

•Cut the radish in to quarters

•Cut the chilli lengthways and remove all of the seeds

•Place all of the ingredients in a food blender, using a coarse blade blend together

•Add the lime juice

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