Last week Hannah and I returned to the Gardening for Health community garden at the Lamb Garden to cook up harvested veg into delicious food to contribute to afternoon tea which local volunteers made cake for as well. The day was remarkably bright and dry and several people arrived to say goodbye to Jenny and Laurel who have facilitated the garden sessions since the garden begun two or three years ago. It is always so lovely to see children enjoying a garden – there was even giggling-child-sausage-rolling (child wrapped in blanket and rolled) which was super cute!
We harvested organic sweetcorn, runner beans, chard and courgettes and brought along Sharpham Rustic cheese, local free-range eggs, organic Challon’s Combe milk and made sweetcorn fritters, courgette, mint and Sharpham Rustic cheese fritters and chard, garlic and runnerbeans as a side.
It was great fun cooking with kids and volunteers and making a savoury accompaniment for the amazing chard and pineapple cake (delicious!!) and parsnip cake!
Below is the Nigel Slater recipe we used for the sweetcorn fritters. These go brilliantly with chorizo and spicy salsa or bacon and creamy mushrooms – a decadent breakfast or light lunch.
Remove the kernels from a couple of large heads of sweetcorn with a large knife. Put them into a mixing bowl with a whole egg, a little salt and pepper and 1 heaped tbsp of self-raising flour. Beat an egg white until stiff then fold it into the sweetcorn. Melt a little butter in a nonstick frying pan. When the butter sizzles, place large tablespoons of the batter in the pan and leave for a couple of minutes to brown lightly. Flip them over with a palette knife and cook the other side. Lift out, drain on kitchen paper, then eat immediately. Makes 6.