We received a letter recently from new Fife Diet member Vicky Shilling, who lives in Ullapool and joined the Fife Diet when the Seed Truck came to town in August. She shared these recipes with us, which make the most of food from the garden, hedgerow, and river (if you’re lucky enough to have salmon nearby!). Vicky added, “as I’m allergic to all solanaceae (tomatoes, potatoes, red / green / yellow peppers and aubergines) I’ve had to get inventive; for pizza toppings I use cooked mashed carrot or pea pesto instead of tomato”. We’ll be trying that too, once the winter hits, and we’ve greedily guzzled up all our carefully preserved tomatoes for another year!
Don’t top or tail, just zip up in a food processor into a puree, push through a sieve and freeze to use throughout the winter.
2-3 tablespoons breadcrumbs
3 – 4 tablespoons grated cheese
Set the oven to 200 °C. Chop, cook and mash the carrots with butter. Put in a dish, top with the cheese and breadcrumbs and little knobs of butter, and cook for 15 minutes.
Grate any roots you have, e.g. carrots, swede, potato and celeriac in a nice mix, along with 2 onions. Stir in 3 beaten eggs and a handful of breadcrumbs. Heat 1/4 cup oil in a baking tin at 100 degrees C for 4 minutes, pour the oil over the vegetables, stir, and spoon back into the tin. Cook for 1 hour at 175 degrees C. It freezes well.
250g raw red beetroot
250g raw yellow beetroot
1 shallot finely chopped
2 tbsp thyme, or to taste
2 tbsp parsley, or to taste
4 tbsp dill or fennel, or to taste
Mix all the ingredients and allow to rest in the fridge for 1 hour. Fry in a pan in oil for 5 minutes, then transfer to the oven for 20 minutes. If you use cooked beetroot and onion, just mix and fry.
War-time Salmon Loaf
6 oz cooked salmon
1/4 pint milk
3 oz stale breadcrumbs
4 tbsp cold water
1/2 oz margarine
3 oz cooked mashed potato
1/2 tblsp parsley or tarragon
salt and pepper
1/2 tblsp lemon juice
Put any juices from cooking the fish with water, to make up 1/2 pint. Put the breadcrumbs in it to soak for 15 minutes, then squeeze. Flake salmon then mix in all the ingredients, and put into a greased 1lb loaf tin. Cover with greaseproof paper or tin foil, and bake at 180 deg C for 1 hour. I add a beaten egg and top with cheese. Remove the cover for the last 10 minutes of cooking.
Do you have some favourite recipes you’d like to share, that can be cooked with local ingredients? Send them in to firstname.lastname@example.org