Ginger and lime cheesecake. Recipe Rick made for Brabourne Gardeners Club presentation

Sweet potato chips. Another recipe from the Brabounre Gardeners Club presentation

Herb-baked celeriac. And another! Looks like we missed out on some tasty treats

Pumpkin and coconut loaf cake

Sweetcorn Relish

Aubergine Imam Bayildi

Annie's Bread

Romanesque with rosemary, garlic, lemon and parmasan

Pancakes with sugar and lemon

Rhubarb and Pear Crumble

Butternut squash soup with chilli and creme fresh

Roasted autumn vegtables with lancashire cheese

Mulled wine

Mulled cider

Ginger and lime cheesecake


  • 225 grams ginger biscuits - crushed
  • 115 grams unsalted butter - melted
  • 300 grams full fat soft cheese
  • 250 ml double cream
  • 2 limes - juice and rind
  • 4 tablespoons ginger syrup (avialable from our shop)
  • 8 pieces Opies stem ginger (also available from our shop)
  • TO SERVE:-
  • Lime zest
  • Chopped ginger
  • Icing Sugar


    1. Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.
    2. Chill in the refrigerator for approximately 1 hour.
    3. Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
    4. Add the stem ginger and lime zest and mix in thoroughly.
    5. Spoon onto the biscuit bases and spread evenly over the surface.
    6. Chill in a refrigerator for 2- 3 hours until firm.
    7. To serve place the cheesecake on a serving plate and carefully remove from the mould.
    8. Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
    9. Lightly dust with icing sugar.

Sweet potato chips

Prep time 10 mins

Cook 30-40 mins


4 sweet potato, scrubbed and cut into large chips
2 tbsp olive oil
2 tbsp light soy sauce
freshly grated nutmeg (optional)


  1. Heat oven to 200C/fan 180C/gas 6. In a large bowl, toss the sweet potato chips with oil and soy sauce. Transfer to a shallow roasting tin and season with black pepper and nutmeg, if you like. Bake for 30-40 mins, until crisp.

Herb-baked celeriac

Prep time 15 mins

Cook time 2-2hrs, 30 mins


1 celeriac
1 tbsp olive oil
4 rosemary sprigs
4 thyme sprig
3 bay leaf
1 garlicbulb, broken into cloves50g butter


  1. Heat oven to 180C/160C fan/gas 4. If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender – if not give it 30 mins more.

  2. To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.

Pumpkin and coconut loaf cake


To serve

Preparation method

  1. Preheat the oven to 100C/210F/Gas ¼. Grease and line a 900g/2lb loaf tin.

  2. Place the pumpkin in a roasting tray and drizzle with the olive oil. Cover with foil and roast for 25 minutes. Remove from the roasting tray and set aside to cool. Blend the pumpkin in a food processor until smooth.

  3. Increase the oven to 180C/350F/Gas mark 4.

  4. Cream the butter and sugar until light and fluffy. Add the eggs and pumpkin and stir until well combined.

  5. Stir in all the dry ingredients and place the mixture into the loaf tin. Bake for 50 minutes. Remove the tin from the oven. Once cool remove the loaf from the tin.

  6. Sprinkle with icing sugar and cinnamon, slice and serve with Greek-style yoghurt.


  • 1 tsp vegetable oil
  • 1 shallot, finely chopped
  • 200 - 250g fresh corn (about 2 cobs)
  • 1 red chilli, deseeded and finely chopped
  • 75ml cider vinegar
  • 25g caster sugar
  • ½ tsp dry mustard powder
  • handful coriander leaves, finely chopped (optional)


  1. Heat the oil in a saucepan. Tip in the shallot and cook for 5 mins until softened. Stir in the remaining ingredients (except the coriander) with ½ tsp salt.
  2. Bring to the boil, then cook for 10 mins until the corn is golden and the sauce coats the kernels. Add the coriander, if using, and leave to cool. Serve with hot dogs, burgers or pork chops.

Annies recipe for Aubergine Imam Bayildi

 Annie shops with us and brought in this recipe along with some to try and it was really tasty! Well worth trying yourself


1 medium sized aubergine

4 good sized tomatoes

3 medium onions

2oz currants

Salt and pepper

2 teaspoons allspice

1 tablespoon chopped parsley

 A clove or two of garlic

2 or 3 bay leaves

Plenty of good mild olive oil

1 red or yellow pepper

Teaspoon tomato puree


Fry the chopped onions in a little oil until soft, and then add the skinned chopped tomatoes, salt, pepper, allspice, chopped parsley and currants. Fry gently until it is a soft puree. Meanwhile, slice the aubergine into rounds, about 1/3 inch thick and cut each round in half. If using a pepper, de-seed and cut lengthwise strips. Arrange the aubergine slices loosely in a baking dish and when the puree is done, spoon it between and around the aubergine slices. Lay the bay leaves, slices of garlic and pepper over the top and pour over the oil, almost to top of the contents. Cover with foil or a lid and cook in a slow oven until the contents are thoroughly soft, (about 2 hours Annie finds). Serve cold, pour off some oil if it seems excessive. This may seem a long time in preparation but will keep in the fridge for a few days, and can also be frozen. Serve with some fresh crunchy bread. Annie has also given us a recipe for bread

Annie’s Bread

 Another one of Annie's recipes


8oz each of strong white bread flour, white spelt flour and one other bread flour of choice

1 tsp. salt

1/2oz fresh yeast or 3 level tsp. active dried yeast

16 fluid oz. warm water

2 fluid oz. olive oil

1 tsp. sugar


Warm flours and salt in large mixing bowl. If using fresh yeast measure warm water in jug, add sugar, yeast and stir until yeast is more or less dissolved. Leave both in warm place for about 20 minutes for flour to warm and yeast to start working. When using dried yeast, add sugar and 5fluid oz. warm water and leave for approximately 15 minutes, by which time the yeast should have bubbled up and inch or more. Stir this and add the rest of the water. After this add the oil to the yeast mixture. You should see the bubbles starting to rise through the oil if the fresh yeast is working properly. Prepare the surface for kneading the bread. Add the yeast mixture to the flour, and mix lightly by hand before turning out onto a floured surface. Knead well for 10 minutes, adding more water if it feels to dry and more flour if too wet. When time is up shape up dough into a ball and lightly flour. Place the dough back into a clean floured bowl. Lightly oil a piece of cling film and cover the bowl. Place bowl and contents in a warm place and prove for 20 minutes. As soon as it appears to have doubled in size turn the dough back onto a floured surface, tap out most of the air lightly out of it, and shape into loaves. Put these onto a baking tray, leave room for them to rise4 again, cover loosely with cling film and put to rise again in a warm place, this time it may take 25 minutes or more for the loaves to double in size. Meanwhile set the oven to hot-about 220-230 C. When the loaves are ready slash tops to a pattern if wanted and put in oven for about 30 minutes. Then check and move their place in oven if necessary, and continue cooking until they sound hollow when tapped on the bottom.


Note when using spelt flour the dough should not be left for longer than it takes to rise-it has less gluten than ordinary bread flour and will collapse if left for too long

Romanesque with rosemary, garlic, lemon and parmasan


1 head romanesque
sea salt flakes or pouring salt, to taste
60ml (4 tablespoons) extra-virgin olive oil
1 x 15ml tablespoon finely chopped fresh rosemary needle1 clove garlic
peeled zest and juice 1 lemon
2-3 x 15ml tablespoons grated parmesan cheese

  1. Fill a large pan with water and put on to boil.
  2. Remove the top floret/fir tree of the romanesque in its entirety, and the larger of the remaining florets, and when the water comes to the boil add salt according to your taste, then drop in (gently) the big central floret and cook for 2 minutes.
  3. Now add the other large florets and cook for another 2 minutes. Meanwhile, cut off all the remaining romanesque florets. Add all these to the pan and bring back to the boil. Let everything bubble for a final 3-5 minutes until the florets are tender, but still with a bit of crispness about them, then drain and tip gently into a shallow serving bowl.
  4. In a very small saucepan, heat the olive oil, then add the chopped rosemary needles and let them sizzle for a few seconds. Then grate in (or mince and add) the garlic, stir and turn off the heat.
  5. Add the lemon zest and now take the pan away from the stove altogether and let the contents cool slightly before whisking in the lemon juice and salt to taste (remembering that you are adding salty cheese in a moment), then pour this over the romanesque in its bowl. Toss again gently and then, as soon as it’s all touchable, turn the little florets of romanesque to stand up so they look like a bowlful of small fir trees (as best you can!).Grate a ‘snow’ of parmesan and serve – although I love this best once it has stood for a while and is at room temperature.

Hot cross bun pudding
  • 8
  • 10
  • 45
  • 8 Hot Cross Buns
  • 50g unsalted butter, softened
  • 4 eggs
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 284ml Elmlea Double Light
  • 600ml milk
  • 1 orange, zest only
  • 1 tbsp granulated sugar
  1. Heat the oven to 170°C/150°C/Gas 3½. Slice each bun horizontally into three. Set a small knob of butter aside and spread the rest on the bun slices. Reserve the bun tops for the last layer of the pudding.
  2. In a bowl, whisk together the eggs, sugar and vanilla extract. Set aside.
  3. Gently heat the Elmlea, milk and orange zest until warm then pour in the egg and sugar mixture, whisking to combine.
  4. Layer the bun slices in an ovenproof dish, pouring on some of the custard as you go. Finish with the bun tops and pour over the remaining custard.
  5. Cover the dish with foil and bake for 30 minutes. Uncover, dot with the reserved butter and sprinkle with granulated sugar and bake for another 10 minutes until the custard is set.
Basic pancakes with sugar and lemon


For the pancake mixture

110g/4oz plain flour, sifted                              

pinch of salt

2 eggs

200ml/7fl oz milk mixed with 75ml/3fl oz water

50g/2oz butter

To serve

caster sugar

lemon juice

lemon wedges

Preparation method

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

  2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.

  4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

  5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Rhubarb and Pear Crumble

This has a lovely crunchy topping that tastes like flapjack, perfect comfort food

Serves 6, Prep 20 mins Cook time, Cook 50 mins


  • 3 ripe pears
  • 600g rhubarb
  • 100g golden caster sugar
  • finely grated zest and juice of 1 orange


  • 200g wholemeal flour
  • 200g cold butter , diced
  • 140g soft, light brown sugar
  • 50g muesli or porridge oats
  • 25g Grape-Nuts or Clusters breakfast cereal
  1. Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge.
  2. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.

Serves 4, Preperation time 15 mins, cooking time 50 mins

1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.


Serves 4 as a main or 2 as a side, ready in 40-45 mins

  1. Preheat the oven to fan180C/conventional 200C/ gas 6. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces - they don't have to be neat.
  2. Halve the onion and trim the root end leaving a little on to hold the segments together. Peel and then cut each half into four wedges. Scatter the squash and onion in a large roasting tin so they have plenty of room to roast, drizzle over 5 tbsp of the oil and toss together. Strip the sage leaves from the stem and roughly chop - you should have about 2 tbsps. Scatter over the vegetables and season. Roast for 20 minutes, stirring once halfway through.
  3. Meanwhile, slice the courgette thickly and toss with the remaining oil. Remove the roasting tin from the oven and push the partly cooked squash and onion to the side. Put the courgette slices flat on the base and season. Roast for a further 10 minutes, until all the vegetables are tender.
  4. Remove tin from the oven, sprinkle the vinegar over the vegetables and toss. Crumble over the Lancashire cheese. Toss lightly so the cheese melts a little and serve.


A mulled wine recipe that uses ready-made mulled wine pouchettes available at Potten Farm Shop, £2.75 for a box of 6 pouchettes
Preparation Time: none
Cooking Time: 5 minutes

Herbs and Spices Required:
1 - 2 pouchettes (to taste) Mulling Spices

1 bottle red wine
4oz / 110g sugar (or to taste)

Herbs and Spices as listed above

Cooking Instructions:
Put the wine and the spice pouchettes into a saucepan and gently heat to just below boiling point. DO NOT LET THE WINE BOIL. Once hot add the sugar and stir to dissolve. If you are unsure how sweet you like your tipple, do this bit in stages, tasting as you go. Pour into glasses and serve immediately.


A mulled cider recipe that uses ready-made mulled cider pouchettes available at Potten Farm Shop, £2.75 for a box of 6 pouchettes
Preparation Time: none
Cooking Time: 5 minutes

Herbs and Spices Required:
1 - 2 pouchettes (to taste) Mulling Spices

1 bottle of cider
4oz / 110g sugar (or to taste)

Herbs and Spices as listed above

Cooking Instructions:
Put the cider and the spice pouchettes into a saucepan and gently heat to just below boiling point. DO NOT LET THE CIDER BOIL. Once hot add the sugar and stir to dissolve. If you are unsure how sweet you like your tipple, do this bit in stages, tasting as you go. Pour into glasses and serve immediately.