Here are a selection of recipes which we hope you will enjoy courtesy of the Allotment Association. Any feedback would be greatly recieved.



SERVES 10 as a starter. Prep time 20 mins.  Cook 1 hr 15 mins


12 – 18 rashers, smoked streaky bacon

3 large garlic cloves, sliced

25g/1oz butter

800g/1lb 12 oz minced pork

50g/2oz pistachio nuts

1 tsp salt

3 tbsp fresh thyme leaves (or 3 heaped teaspoons of dried)

25g/1oz dried cranberries

3 tbsp brandy

1 large egg, beaten

100g/7oz fresh chicken livers


Heat oven to 180C/fan 160C/gas 4.  Line a 900g loaf tin with 6 – 12 rashers of bacon, slightly overlapping them and letting the excess hang over the top of the tin – the amount of bacon you need depends on whether your tin is long and thin or short and deep.


Fry the garlic in the butter for just a minute, cool briefly, then mix with all the other ingredients except the livers.  Season with plenty of black pepper.


Press half the mince mixture into the tin, then lay the livers on top.  Cover with the remaining mince mixture, then top with the remaining 6 bacon rashers, cutting them in half for a neat fit if necessary.  Fold over the bacon that is overhanging the tine.


Bake for 1 hr 15 mins (I covered with foil, although the recipe did not say that!), then pour off most of the liquid.  Cover with foil and put a weight on top of the terrine as it cools to compact the texture – the easiest way is to use a couple of tins of baked beans, or similar.


As soon as it is cool enough, put into the fridge.


To freeze.  Cool completely, then cover with cling film and then with foil.  You can leave it in the tin or freeze separately.  Use within 6 weeks.  To serve:  thaw for 24 hrs in the fridge


To serve:


Turn out of the tin and cut into slices.   Serve with toasted bread, a generous spoonful of red onion chutney and some pickled gherkins.  It will keep in the fridge for 3 days.

Apple and tomato chutney

This makes a large batch of sweet and spicy chutney - great for sharing with neighbours and friends at Christmas! Spicy and sweet, this delicious chutney goes well with breads, cheeses and chicken.


  • 1kg (2 lb) apples - peeled, cored and sliced
  • 450ml (16 fl oz) water
  • 1 tablespoon yellow mustard seeds
  • 1kg (2 lb) tomatoes, sliced
  • 2 large onions, chopped
  • 1 clove garlic, chopped
  • 85g (3 oz) sultanas
  • 140g (5 oz) caster sugar
  • 2 1/2 dessertspoons curry powder
  • 1 teaspoon cayenne pepper
  • 2 dessertspoons salt
  • 560ml (1 pint) malt vinegar


Prep:30min  ›  Cook:3hr30min  ›  Ready in:4hr 

  • Place apples and water in a large saucepan. Bring to the boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
  • Wrap mustard seeds in muslin or cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar in with the apples. Stir until sugar has dissolved.
  • Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.