We’re having a plot barbie tonight and I’ve spent a happy afternoon boiling, peeling and stirring. I was quick to bagsy potato salad as my dish of choice to use up some of our many spuds. The skins of the Red Duke of York potatoes break up easily and the flesh goes mushy making a nice contrast with the firmer yellow flesh of the Vales Emerald potatoes. The Arran stoneground mustard with elephant garlic, bought on holiday in Scotland, adds a lovely, gentle kick without overpowering the flavour of the potatoes.
Ingredients: allotment grown spuds, 1 red onion chopped, mayonaise, Arran stoneground mustard with elephant garlic
I’m becoming seriously addicted to fresh beetroot. So much so I can’t contemplate adulterating it with dressing (and this from the girl who loves Sainsburys sweet pickled beetroot so much she sups the vinegar!)
Ingredients: allotment grown beetroot and dwarf french beans
And finally, here’s one I made earlier – preserved runner beans from last summer. I’m excited about trying these pickled Polestars as I have fridge full of runner beans to use up if they prove their worth!
Ingredients: allotment grown stringless runner beans, white wine vinegar, sugar, black peppercorns, allspice berries
mmm, I wonder what other allotment home cooked delights are in store this evening?