The best part about growing or foraging your own food is the delicious delights you can make with what you find. We’ve put together some easy recipes you can make with the top produce you can forage or harvest from September to November 

Raspberry Jam

Time: 30 mins

Makes: 3lb Jam

Note: you will need to sterilise your jars before you begin cooking your jam. You can do this by rinsing them in soapy water, then place on a baking tray in a low oven to dry completely. Keep them warm until you fill them

 Ingredients

•         1kg raspberries, halved
•         juice of 1 lemon
•         1kg bag jam sugar

Method

1.   Put a plate in the fridge or freezer
2.   Put your raspberries and lemon juice in a large saucepan over a low heat and mash with a potato masher. Leave to cook until just boiling
3.   Put the raspberries through a fine sieve to separate the seeds
4.   Put the pulp back into the pan and add the sugar
5.   Bring to a rapid boil for about five minutes
6.   Drop a bit of your jam onto your cold plate. If it solidifies and wrinkles when you run your finger through it, it is ready. If not boil for another two minutes and try again, keep doing this until its ready.
7.   Fill your sterilized jars

 Damson & Apple Crumble

Time: 60 mins

Serves: 6

Ingredients

•         800g-900g damsons
•         50g light soft brown sugar
•         knob of butter
•         1-2 tbsp sloe gin (optional)
•         2 apples, peeled, cored and sliced
•         For the crumble
•         250g plain flour
•         150g unsalted butter, cold
•         80g light soft brown sugar
•         80g demerara sugar
•         50g ground almonds

Method

1.   Heat the oven to 200C/180C fan/gas 6
2.   Put the damsons into a pan with the sugar, butter and sloe gin if using (or a splash of water if not) and heat gently until the damsons start to give off their juices
3.   Tip into the base of a large shallow gratin dish (about 25cm long) and stir through the apple slices
4.   Rub the butter and flour together until the mixture goes crumbly. Add the rest of the crumble ingredients and mix together
5.   Put the crumble over the damson mixture and put into the oven for 30-40 mins until golden brown and the mixture is bubbling.
6.   Remove from the oven and leave for 5 minutes
7.   Serve with custard or ice cream

Aubergine and courgette bake

Time: 80 minutes

Serves: 4

Ingredients

•         2 large aubergines cut into 1cm discs
•         2 courgettes, cut into 0.5cm strips
•         1 tbsp olive oil
•         1 onion, finely chopped
•         1 red pepper, finely chopped
•         2–3 cloves garlic, crushed
•         1 heaped tsp dried oregano
•         1 x 400g can chopped tomatoes
•         50g Parmesan cheese, finely grated
•         120g reduced-fat mozzarella, thinly sliced

Method

1.   Preheat the oven to 180°C/gas mark 4
2.   Grill the aubergines and courgettes until lightly browned on each side.
3.   Meanwhile, add the oil to a pan with the onion, stirring occasionally for 5 minutes or until they go clear
4.   Add the red pepper, stirring regularly for another 5 minutes
5.   Mix in the garlic, oregano and tomatoes, and simmer for 5 minutes
6.   Add some of the sauce to an ovenproof dish and layer the aubergine mixture and parmesan and top off with the mozzarella.
7.   Bake in the oven for 30–40 minutes until golden brown
8.   Serve
9.  

Nectarine puff tart

Time: 1 hour

Serves: 4

Ingredients

•         1 sheet, ready-rolled puff pastry
•         1 egg, beaten
•         3 large nectarines, thinly sliced
•         3 tbsp runny honey
•         50ml  dark rum or amaretto
•         large pinch ground cinnamon
•         Zest of 1 lime

Method

1.   Preheat the oven to 220C/200Fan/Gas 7
2.   Lay the pastry sheet out on a sheet of baking paper and roll the pastry edges up to form a 1cm border and brush with beaten egg
3.   Mix the nectarine, honey, rum and cinnamon in a bowl and mix well
4.   Arrange the mixture in the middle of the pastry and bake in the oven for 15-20 minutes until the pastry is puffed up and golden.
5.   Remove from the oven and leave for 5 minutes
6.   Sprinkle the lime zest on top and serve sliced

Pumpkin Bubble & Squeak

Time : 30 mins

Serves: 4

Ingredients

•         700g mashed pumpkin
•         200g chopped cooked cabbage
•         6 rashers bacon
•         2 carrots, sliced
•         1 onion, sliced
•         2 tbsp butter
•         2 tbsp veg oil
•         salt
•         pepper

Method

1.   Preheat the grill
2.   Grill the bacon until crispy
3.   In a bowl, mix the cabbage with the pumpkin and other veg. Season to taste
4.   Form the potato mixture into round patties
5.   Heat the butter and oil in a large frying pan
6.   Fry your patties on both sides until just starting to crisp. Remove from the pan and put onto a metal tray. Grill until crispy
7.   Meanwhile, fry or poach your egg
8.   Remove the potato mixture from the tray and serve with the cut-up bacon and the egg 

Pickled Beetroot

 Makes: 20 portions

Time:  20 mins

Notes: You will need a rack or tray to put in the bottom of your pan for the last step to keep the jars off of the bottom of your pot

Ingredients

•         1.5kg beetroot, destemmed
•         130g caster sugar
•         1tsp pickling salt (can use sea salt if necessary)
•         330 ml white wine vinegar
•         8g whole cloves

Method

1. Sterilise jars and lids by putting in boiling water for at least 10 minutes.
2. Place the beetroots in a large stockpot with water to cover. Bring to the boil and cook for around 15 minutes or until tender. Drain and reserve half of the beetroot water
3. Once the beetroot has cooled, peel.
4. Fill each jar with beetroots and add several whole cloves to each.
5. In a large saucepan, combine the sugar, beetroot water, vinegar, and pickling salt. Bring to a rapid boil. Pour over the beetroots in the jars and seal lids.
6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot leaving a 5cm space between the,. Pour in more boiling water until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and cook for 10 minutes.
7. Leave the jars to cool and store in a cool place

Roasted Plums

•         6 dark plums, halved and pitted
•         1 tbsp unsalted butter, melted
•         1 tbsp sugar
•         280g Greek yoghurt
•         2 tablespoons chopped roasted hazelnut
•         2 tsp honey

Method

1.       Heat oven to 160°c /140 fan / Gas 3
2.       Line a baking sheet with parchment paper. Place plums cut side up on the sheet
3.       Brush with butter and sprinkle with sugar
4.       Put in the oven and bake for 15 minutes or until soft and some juices run off
5.       Divide among 4 bowls, top each with 2 tablespoons yoghurt, sprinkle with nuts and drizzle with honey

Pumpkin Soup

Time: 45 minutes

Serves: 6

Notes: Can be frozen for up to 2 months

Ingredients

•         2 tbsp olive oil
•         2 onions, finely chopped
•         1kg pumpkin ,peeled, deseeded and chopped into chunks
•         700ml vegetable stock or chicken stock
•         150ml double cream

Method

1.   Heat the olive oil in a large saucepan

2.   Gently cook the onions for 5 minutes until soft

3.   Add pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

4.   Add the stock to the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the veg is soft.

5.   Add the cream into the pan, bring back to the boil, then purée with a hand blender.

6.   Serve

 Apple Bread and Butter pudding

Time: 60 minutes

Serves: 4 

Ingredients

•         75g  raisins
•         100ml  cold tea
•         3 apples, cored
•         squeeze lemon juice
•         400ml full-fat milk
•         125g unsalted butter, plus extra for greasing
•         3 eggs
•         100g brown sugar
•         2 tsp cinnamon
•         1 tsp freshly grated nutmeg
•         1 tsp vanilla extract
•         ½ large bread loaf

Method

1.   Grease a baking dish and preheat the oven to 200C/180C Fan/Gas 4

2.   Put the raisins in a small bowl, add the cold tea and leave them to soak

3.   Peel, core and slice the apples and keep them fresh in a bowl of water with a squeeze of lemon juice

4.   Gently warm the milk in a saucepan, then add the butter and allow it to melt. Set the milk and butter aside to cool slightly

5.   Put the eggs, sugar, cinnamon, nutmeg and vanilla in a bowl and beat with an electric hand whisk until well combined. Whisk in the milk

6.   Tear the bread into pieces and layer in the greased baking dish. Strain the raisins, discarding the tea, and scatter them over the bread, then top with the sliced fruit. Pour in the batter and sprinkle with some extra brown sugar

7.   Bake for 30 minutes, or until the pudding has set and has a golden crust on top.