The gluts have left the building (shed)
This is where I used to write about the gluts I get from my veg patch and the ensuing gluttony in the kitchen.
Now I write a weekly mostly-veggie recipe over on Substack, plus share tales from the veg patch and exclusive videos. You can subscribe for free by clicking on the link below and every recipe will be sent straight to your inbox. If you’d like more content (such as those videos I mentioned, interviews and printer-friendly PDFs of every recipe to collect) do consider becoming a paid subscriber. More on that here.
In the meantime, here’s an archive of my old Gluts and Gluttony blog:
Quincemeat Bakewell Tart
I turn this time to Nigella Lawson for quince inspiration (quinspiration? Too much?). Her quincemeat recipe is an annual event in our house offering, as it does, all the usual loveliness of mincemeat but with the addition of fragrant roast quince. Use it to make mince pies of course, but do try this tart too. It is the lovechild of a mince pie and a Bakewell tart, born at Christmastime under a lucky star and the perfect festive dessert.
Mulled Apple & Rum Punch
That we are currently in Tier 2 of COVID restrictions and therefore only allowed to meet (six) friends outside was all the excuse I needed to whip up my mulled apple and rum punch. Because if you’re going to stand outside socialising in December, then you darn well better have a warm drink in your hand. And somehow a cuppa doesn’t cut it, does it?
Quince, Radicchio & Ham Salad
A pickled quince is an enigmatic thing. On the one hand soft, sweet and blushing; on the other sharp, assertive, demanding. It has a delicate floral perfume yet brings a stern, acidic kick up the arse to any plate. You can never really pin it down. I make several batches of Nigel Slater’s pickled quince every Christmas to use in salads, with roasts or with cold meats and cheese during that picky leftover eating time between Christmas and New Year.