Recipes from an organic kitchen garden

In the August issue, Gardens Illustrated visits Worton Organic Garden in Oxfordshire and share a few recipes for delicious dishes using ingredients from the garden. Here you'll find a few extra recipes for a summer sorbet and stuffed gem squash. 


David and Anneke Blake working in their seven acre organic garden in Oxfordshire. 

At Worton Organic Garden in Oxfordshire, David and Anneke Blake grow fruit, flowers, herbs and vegetables for their farm shop and café kitchen. All the produce is harvested by hand and new cultivars are added each year. The shop and retaurant is continually stocked with delicious morsels from the garden and here, David and Anneke share a few recipes that uses some of the best crops the summer has to offer. 


Worton blackcurrant sorbet

• 500g blackcurrants
• 350ml sugar syrup (175g sugar in 175ml see below)
• 135ml water
• 1 egg white, lightly beaten

Makes roughly one litre

First make the sugar syrup by heating 175g of sugar in 175ml of water, and stir until all the sugar has dissolved. Then rinse the blackcurrants under water and take any stalks off. Place the blackcurrants in a nonreactive saucepan. Cover with the water and sugar syrup and bring to the boil. Lower the heat and simmer gently for 5 minutes then let the mixture cool down. We tend to leave the seeds in, but if you like your sorbet really smooth you can remove the seeds by putting the mixture through a sieve or mouli. Once cooled, churn the mixture in an ice-cream maker. After a few minutes, fold in the lightly beaten egg white. Freeze the sorbet until needed.


Stuffed gem squash

• 4 gem squash
• 2 cloves garlic, crushed
• 8tbsp double cream
• 100g Gruyère cheese, grated
• 6 fresh sage leaves, chopped
• 1 fresh sweetcorn, boiled and kernels taken of the cob
• Salt and freshly ground black pepper

Parboil the gem squash for 5 minutes. Prick a few holes in the squashes with a fork so they don’t explode.
Slice off the caps and scoop out the seeds. Fill the cavity of the squash with the mixture of double cream, cheese, sage, garlic, sweetcorn and salt and pepper to taste. Put the lids back on and bake in the oven at 190ºC/Gas 5 for 25-30 minutes or until bubbling. Serve immediately.


You can find out more about Worton Organic Garden in the August issue of Gardens Illustrated (250) when James Alexander-Sinclair pays owners David and Anneke Blake a visit and they share more recipes inspired by the abundance of fruit and vegetables growing in their garden.  

Photos Jason Ingram







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