East Farleigh Gardening Club Recipes

As we have reached the time in the gardening year when we tend to have masses of produce, one idea was to begin compiling a Kitchen Garden recipe book full of tasty, tried and tested ways to use up our surplus fruit and veg.

This book would be sold to raise funds as well as being very useful.

With this in mind I wondered if you could e-mail me your family favourites in the following categories:

Asparagus, Rhubarb, Courgettes, Beans, Tomatoes, Potatoes, Leeks, Apples, Pears, Plums, Soft fruit.

If there is any other 'glut' item you can think of then please let me know!!

It will take a while to compile and print something like this, so it is a fairly long-term idea which will probably not be finished until autumn 2010.

In the meantime see below for my Courgette and Crayfish Linguine recipe to use up the glut of courgettes and tomatoes that many of you will have!

Contact Sue Morris...

Stuffed Marrow

Recipe courtesy of Derek Lockwood

  • 1 marrow, rind off (either cut in half lengthways or cut in thick circles, pith removed).
  • Brown or white breadcrumbs (more to eke out the meat if necessary, depends on how many pennies in the purse!)
  • 1 egg/ half teaspoon nutmeg
  • A good shake pepper and salt
  • 1 tsp mixed herbs/tsp mustard (powder or made up)
  • Minced beef and sausage meat, (whatever ratio you want.)
  • Even just beef if you like, or minced pork.
  • Grated cheese and breadcrumbs for topping

Quantities depend on how many you're feeding. Experiment!

  1. Put marrow into steamer and steam for 5 mins until softened.
  2. Put all else in large basin, roll up your sleeves and squidge all through your fingers until amalgamated.
  3. Put marrow pieces into oven dish, stuff with the filling, cover with foil and cook on 180 degrees for about 3/4 hour.
  4. Remove foil, top with breadcrumbs and grated cheese for another 15 mins.

Courgette and Crayfish Linguine

Recipe courtesy of Sue Morris

  • 2 tablespoons olive oil
  • 1 shallot or onion chopped finely
  • 1-2 cloves of garlic chopped finely
  • 3-4 small courgettes cut into matchsticks
  • 3-4 tomatoes skinned and chopped
  • 2-3 tablespoons of white wine or stock
  • Juice of half a lemon
  • A pinch of flaked chili peppers or half a chopped chili (optional)
  • 1 400g tub of Lidl's crayfish tails in brine (drained and rinsed)
  • 200g Linguine

Serves 2 hungry people. Lidl also sell smaller rectangular cartons which would be ideal for 1.

  1. Sauté the onion and courgette in the oil until tender.
  2. Add the tomatoes, garlic and chili and simmer gently to break up the tomatoes.
  3. Season the mixture with salt to taste
  4. Meanwhile cook the linguine in boiling water.
  5. When the pasta is almost ready, stir the drained crayfish into the vegetable mixture, add the stock or wine and heat through. Squeeze with lemon juice.
  6. Stir through the pasta and serve.

NB If you prefer a slightly thicker sauce use a teaspoon of cornflour mixed with the stock/wine.

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