Page 23 - Allotment Gardener Issue 2 2024

ROASTED PLUMS WITH HONEY AND THYME
Imagine hillsides full of wild thyme, local honey and fresh summer plums. This pudding is a gorgeous blend of fragrant herbs, tart plums and sweet syrup. It’s simple to make, but will impress at any dinner party or get together.
Serves 6
50g brown sugar
50g honey or maple syrup
50g butter or vegan butter
25g fresh thyme sprigs, reserve some to garnish; the flowers make a lovely garnish too
4 cardamom pods, smashed
800g ripe but firm medium-large plums, halved and stone removed
Greek yoghurt or coconut yoghurt
Preheat the oven to 200°C / Gas Mark 6. Combine the brown sugar, honey, butter, thyme and cardamom in a bowl and stir well. Pour onto a baking tray and turn all the plums so they are cut side down. Place in the oven and punned bake for 5 minutes.
Remove the tray from the oven and flip the plums over so the cut side is up. Baste the plums with the sauce. Return the tray to the oven and bake for another 5 minutes; smaller or very ripe plums may require less time. If the sauce is very thin, it can be reduced in a saucepan to reach desired consistency.
Serve the plums with remaining syrup, Greek yoghurt and garnish with the additional thyme sprigs or flowers.
RECIPES
Erin Baker is a chef, cookery teacher and food writer based in Stroud. She offers evening, 3- and 5-day courses, private classes and catering.
She also has a book called ‘The Veg Table’ full of delicious seasonal recipes - available to purchase via her website www.naturalcookeryschool.com.
Photographs ©Michael Ruggier
GREEK GREEN BEANS
WITH TOMATOES
GF VE
My mom grew green beans (any variety of French beans) every summer and I was made to pick them on a regular basis. Back then I hated it as I would have much rather been playing with my friends. Now, I have my own allotment and always grow green beans. This recipe is a great way to use up the summer gluts and can be served as a side dish or as part of a mezze.
Serves 6
Olive oil
1 large onion, finely chopped
3 medium tomatoes, sliced into eights 500g French beans, topped and tailed
1 tsp dried oregano or 1 tbsp fresh, finely chopped
Salt and pepper
Juice of 1 lemon
Fresh parsley
Heat 2-3 tablespoons of olive oil in a large frying pan. Add the onion and cook until turning translucent. Add the chopped tomatoes and simmer for 5 minutes.
Add the French beans and oregano and season with salt and pepper. Cover and simmer until the beans are tender, for about 8-10 minutes. Remove from the heat and finish with freshly squeezed lemon juice. Garnish with fresh parsley.
Allotment Gardener | Issue 2 2024 | 23