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Seasonal Three-Course Recipe Ideas

Did you know, the 9th-15th August is National Allotments Week? If you’re looking for some inspiration on ways to enjoy your home grown produce, try our three-course recipe ideas below using seasonal fruit and vegetables that are ready to harvest in August!

Starter – Courgette, Rocket and Parmesan Salad

Ingredients


For the salad

  • 1 1/2 courgettes
  • 150g rocket leaves
  • 1 tbsp olive oil
  • 15g parmesan, shaved finely
  • 1 handful of pecans

 

For the balsamic dressing

  • 1 tbsp balsamic vinegar
  • 2 1/2 tbsp olive oil
  • Salt and pepper, to taste
1

Method


Step 1

Slice the courgette into half a centimeter thick rounds, before tossing in olive oil. Grill the courgette rounds on a hot griddle for roughly 1 minute on each side.

Step 2

Wash the rocket leaves thoroughly, then toss in a mixing bowl with the courgette rounds and pecans (these can be toasted in the oven beforehand for a more intense flavour.)

Step 3

To make the balsamic dressing, shake the balsamic vinegar, olive oil, salt and pepper in a jar to mix thoroughly.

Step 4

Serve the salad with finely grated parmesan shavings on top, before drizzling with the balsamic dressing.

Main – Ratatouille

Ingredients


For the vegetables

  • 2 aubergines
  • 2 courgettes
  • 2 yellow squashes
  • 6 roma tomatoes

 

For the sauce

  • 1 onion
  • 4 cloves of garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbsps olive oil
  • Salt and pepper, to taste
  • 1 tin of pureed tomatoes
  • 8-10 fresh basil leaves

 

For the herb seasoning

  • 1 tbsp olive oil
  • 2 tbsps of fresh parsey
  • 2 tsps fresh thyme
Untitled Design (30)

Method


Step 1

Preheat the oven to 190°C.

Step 2

Prepare the vegetables by slicing the aubergines, courgettes, squashes and tomatoes into half a centimeter thick rounds, before seasoning with salt and pepper.

Step 3

To make the sauce, heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Dice the onion and bell peppers and sauté with minced garlic for 10 minutes, or until soft. Stir in the tin of pureed tomatoes, basil leaves and salt and pepper to taste, and allow to simmer for 15 minutes before removing from the heat.

Step 4

Arrange alternating slices of the aubergine, courgette, squash and tomatoes in a circular pattern on top of the sauce, spiraling into the centre of the pan. Brush with olive oil and sprinkle finely chopped parsely and thyme on top.

Step 5

Cover the pan with tin foil and bake for 40 minutes. Remove the tin foil, then bake for a further 20 minutes to ensure the vegetables are evenly cooked and soft.

Desert – Blackberry and Nectarine Crumble

Ingredients


For the crumble topping

  • 125g plain flour
  • 125g jumbo rolled oats
  • 125g demerara sugar
  • 20g flaked almonds
  • 150g unsalted butter

 

For the fruit

  • 6 nectarines
  • 250g of blackberries
  • 60g demerara sugar
  • 1 tsp ground cinnamon
3

Method


Step 1

Preheat the oven to 190°C.

Step 2

Prepare the fruit by washing thoroughly. Half the nectarines and remove the stone using a teaspoon, before halving again and chopping each piece into 3 smaller chunks.

Step 3

Toss the nectarine chunks and blackberries in a bowl with the cinnamon and sugar, ensuring they are evenly coated.

Step 4

To make the crumble topping, sieve the flour into a mixing bowl with the oats, flaked almonds and demerara sugar. Using your fingertips, rub the butter into the flour mixture until small clusters form.

Step 5

Spoon the fruit mixture into a glass dish, then evenly scatter over crumble topping. Bake for 30 minutes, or until golden.

We hope you enjoying trying your hand at these delicious recipes using seasonal fruit and vegetables! If you try any at home, we’d love you to share a photo with us over on our Facebook page, or email us at marketing@hslchairs.com.

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