It's glut time again - Zuchini Rose Bake

Courgettes - Zuchini Rose Bake

Ingredients

• 5-7 courgettes
• 500g cherry tomatoes
• 1 pack goats cheese
• 2 tbsp olive oil
• 1 bulb garli

Directions

Using a peeler, make long slices of courgette, stopping once you get to the centre 'pith' and discard rest of courgette

Roll the courgette slices in to 'roses' and place in a large baking tray

Once the baking tray is full of courgette roses, place small pieces of garlic in each rose

Cover with halved cherry tomatoes and goats cheese

drizzle with olive oil and bake in oven at 180 for 45 minutes

It's glut time again - Courgette Frittata

Courgettes: courgette frittata

Ingredients

• 3-4 courgettes, sliced
• 1 onion, diced
• 3 eggs
• 1 tbsp olive oil

Directions

Heat the oil in a heavy frying pan and add the onions - fry until golden, then add the courgettes and cook gently for 4 or 5 minutes

Whisk the eggs together and add to the mixture, cooking for a few minutes.

Once the eggs are cooked on the bottom, put the pan under a grill for a few minutes to cook the top.

Serve with fresh tomatoes and salad.

It's glut time again - Caramelised Onion Chutney

Onions - caramelised onion chutney

Ingredients

• 3 Tbsp Olive Oil
• 3 pounds Cooking Onions
• 10 ounces Dark Brown Sugar
• 7 fluid ounces Malt Vinegar
• 3 Tbsp Red Wine Vinegar
• 3 cloves Garlic, crushed
• 1 Tbsp Wholegrain Mustard
• pinch Salt
• 1 small Chilli
• pinch Paprika

Directions

Peel and slice onions very thinly.

Heat oil in large pan and very gently soften the onions, don't let them brown.

Add 3tbsp of the sugar and turn up heat to colour onions.

Add rest of sugar and remaining ingredients

Simmer until the mixture turns thick and a dark caramel colour (about 15 minutes.)

Spoon into sterilised jars (about 3 one pound jars,) and leave for six to eight weeks to mature.

It's glut time again - Runner Bean Chutney...

As the runner bean and courgette gluts are here now, and I have a lot of onions that I am unable to store (they bolted) I thought it was a good time to introduce a few recipes I am using to deal with gluts:

Green / runner beans - chutney

Ingredients

• 2 medium onions, peeled and finely chopped
• 2 cloves of garlic, peeled and crushed
• Seeds from 15 cardomom pods
• 1 tsp ground cumin
• 1 tsp fenugreek seeds
• 1/2 tsp chilli flakes
• 120 ml vegetable oil
• 225 g granulated sugar
• 100 ml white wine vinegar
• salt and freshly ground black pepper
• 750 g green / runner beans, trimmed and cut in to 1-1.5cm pieces

Directions

Gently cook the onion, garlic and spices in the vegetable oil for 3-4 minutes without colouring until soft. 

Add the sugar and vinegar, season and simmer for a couple of minutes. 

Add the beans, cover with water, bring to the boil and simmer gently for 30 minutes. 

Remove from the pan, leave to cool and store in sterilised Kilner jars in a cool place for up to a couple of months. 

If you want to keep the chutney longer, the jars should be vacuum sealed.