Welcome to my blog.
The Allotment Glutton is where I share allotment anecdotes, potting shed politics, plot experiments, harvests & seasonal Plot2Plate recipes for maximum exploitation of fruit and veg gluts.
My garden and allotment plots are based in St Leonards on Sea, near Hastings, East Sussex.
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My recipe index will grow as produce is harvested from my plot, so check back regularly.
Choose Your Glut Ingredient
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Purple Sprouting Broccoli
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Mixed Greens Stir Fry
This is a really quick and simple way of cooking mixed green vegetables. I use
a variety of in-season greens - spring greens, kale, chard, spinach, french beans,
broad beans, mange tout, courgettes, brocolli, cabbage, sliced brussel sprouts.
I sometimes add some sweetcorn kernels or sliced mini-corn cobs for colour.
2-3 spring onions/scallions - sliced in a slanted manner
2 cloves of garlic - finely chopped
1-2 tablespoons vegetable or sunflower oil
A handful of 4-5 different mixed green vegetables sliced to a similar
size, plus sweetcorn
2 tablespoons of unsalted peanuts
2 tablespoons of light soy sauce
1-2 tablespoons water
Warm the wok on a medium flame.
Add the oil and spring onions into the wok and soften.
Add the bulkier vegetables first - chard stems, brocolli until just starting to cook, then add the other vegetables and garlic.
Ensure the garlic lightly cooks and doesn't burn - it will taste bitter otherwise.
Add the peanuts, and soy with a little water as needed.
Place a lid on the wok for 2 minutes, turning down the gas to prevent burning.
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