All  tment Glutton

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.

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Choose Your Glut Ingredient

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Broad Beans




Courgettes/Summer Squashes


Globe Artichokes







Purple Sprouting Broccoli





Winter Squash



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Spicy Winter Squash Soup


This soup is packed with natural anti-virals so is perfect for times when everyone around you is sneezing!  I like using a small squash such as the winter festival squash which has a more nutty taste rather than the sweet flavour of a squash such as a butternut squash, but it is down to individual taste.  I very often cook the croutons in some olive oil with a little chilli dipping oil added.  I sometimes add some toasted pumpkin seeds just before serving if I have any to hand or even a little fried bacon slivers.




1 small-medium squash

1 onion

1 teaspoon of cumin seeds

1 teaspoon of coriander seeds

1 small red chilli

2 cm square piece of peeled ginger root, grated

2 cloves of garlic

salt and pepper

1.2L of vegetable or chicken stock

1 slice of bread

Olive oil

4 tablespoons of double cream or creme fraiche


Preheat the oven to 160C degrees/Gas C/350F.

Cut up the squash, removing the seeds and peeling if desired.  Place on a baking tray, add the garlic cloves (don't bother peeling these) and drizzle with olive oil.  

Place the squash in the oven for 15 minutes until softened.

In the meantime, sweat some onions on a gentle heat in a large saucepan with a little olive oil.

Once the onions are cooked, add the cumin and coriander, chilli and grated ginger.

When the squash is soft, remove from oven, then place into saucepan with onions and spices.

Squeeze the garlic from its skin into the saucepan.

Add 1.2L of stock into saucepan and bring to the boil.

Once boiling, remove from heat and blend using a hand blender.

Meanwhile, cube the bread and fry in a little olive oil until brown and crispy.

Serve the soup in a bowl, topped with croutons and a swirl of cream or creme fraiche.





Squash Ravioli





Squash Risotto





Butternut Squash & Sage Mash





Pumpkins/Winter Squashes


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