garden glut

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Tomato passata

garlic cloves, halved

olive oil

tsp caster sugar

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties

French onion soup

butter

1kg onions,halved and thinly sliced

tsp sugar

garlic cloves,thinly sliced

tbsp plain flour

dry white wine

1.3l hot strongly-flavoured beef stock

baguette(depending on size)

gruyère,finely grated

Melt the butter with the olive oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large heavy-based pan</a>. Add the onions and fry with the lid on for 10 mins until soft.

Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.

Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.

Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.

To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.

Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Take yourself on holiday to Mallorca in the comfort of your own kitchen with this dish of layers of roasted vegetables 


Tumbet

aubergines,

courgettes,

waxy potatoes (such

red peppers

oregano

basil

garlic cloves, crushed

400 grams/14 ounces ripe tomatoes, peeled and chopped

thyme

salt and black pepper

sugar (optional)

Make a courgette pasta sauce in this easy vegetarian recipe from Antonio Carluccio. The spinach balls are amazing.

Courgette pasta with spinach balls

spinach

eggs,

nutmeg

garlic clove, blended to a purée with ½ tsp water

breadcrumbs

garlic cloves, peeled, finely chopped

chilli, finely chopped

60 grams/2¼oz parmesan,

A lokanta or 'tradesmen's restaurant' is where you can find delicious home-cooked style food in Turkey – such as this healthy, vegan, roasted vegetable stew with butterbeans.

Lokanta stew

onion,

peppers,

tomatoes

tins butter beans

allspice

green beans

Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums

Plum crumble

ripe cooking plums,

light brown sugar

orange

cinnamon

plain flour

caster sugar

demerara sugar

ground almonds

Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.

Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.

Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

Zesty, fresh and juicy – this easy tomato salsa is a great way to use up very ripe tomatoes. Perfect with tortilla chips or spooned liberally over nachos.

Easy tomato salsa

tomatoes,

onion

lime

salt

Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt.

Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt.

French bean and potato sabzi

sunflower oil

2–3 garlic cloves, thinly sliced

2–3 green chillies, chopped

150 grams/5½oz tomatoes, chopped

turmeric

tsp coriander

250 grams/9 ounces Maris Piper potatoes, peeled and cut into 2cm/¾in pieces

French beans, washed and cut into 2cm/¾in pieces

coriander,

Romy Gill shows you how to use up a glut of runner or French beans in a delicious curry.

Bean sabzi

A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta

Creamy courgette & bacon pasta

diced pancetta or smoked bacon lardons

garlic clove, crushed

tub (200 grams) low-fat crème fraîche

tagliatelle

Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.

Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

Plum cake

tbsp demerara sugar

plum

dark muscovado sugar

golden syrup

eggs, beaten

milk

self-raising flour

½ tsp bicarbonate of soda

ginger

tsp mixed spice

Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.

For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.

Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

This golden-green courgette and ginger jam is a brilliant way to use up an abundance of seasonal courgettes. It is quick and easy to make and surprisingly delicious, a bit like a gingery marmalade. You can use any type of courgette: green or yellow, round or long. If the courgettes are young with tender skin there is no need to peel them. If you choose not to peel green courgettes the jam will be flecked with green. Courgettes have barely any pectin and you will need to use jam sugar, which has added pectin and citric acid, to get the jam to set.

Courgette and ginger jam 

grams/4½oz ginger

unwaxed lemons, finely grated zest

100 milliliters/3½fl oz lemon juice (2–3 lemons)

750 grams/1lb 10 ounces jam sugar

cooking oil (optional)

Chutney is great make ahead gift for Christmas – you can substitute marrows, pumpkin, green tomatoes or other fruit for some or all of the apples and the results will be just as good.

Equipment and preparation: You will need eight 330ml/12fl oz jars.

How to make chutney

apples

onions

garlic

fresh root ginger

grams/3½oz sultanas (or other dried fruit

chilli flakes

500 milliliters/18fl oz distilled malt vinegar

sugar

Our simple step-by-step recipe video shows you how to make a quick chutney.

A different take on a classic ratatouille with the vegetables arranged prettily in a dish. Serve in slices.

For this recipe you will need a 25cm/10in shallow, round ovenproof dish (such as a ceramic quiche dish). 

Posh roasted vegetables

red onions, finely chopped

tomato passata

basil,

grams/1¾oz gruyère, grated (or similar vegetarian cheese,

2–3 large tomatoes, each

tsp chopped fresh thyme leaves

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Aubergine pickle

chunk ginger

vegetable oil

tbsp yellow mustard seed

tbsp cumin

curry leaves

tomato purée

tamarind paste

raisin

soft light brown sugar

milliliters malt vinegar

Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.

Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo

Spanish stuffed marrow

marrow

onion diced

chorizo chopped

tsp smoked paprika

cayenne pepper

½ tsp each dried oregano and dried thyme

roasted red pepper

parsley chopped

fresh breadcrumb

manchego grated

Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.

Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.

Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.

Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most things.
  
Brining (salting) the tomatoes and the onions draws off much of their excess wateriness and reduces the cook time considerably. The addition of a small amount of cornflour at the end of cooking is optional, but it does bring the chutney to an agreeable consistency. 

Top 16 garden glut recipes from across the web

The most viewed garden glut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato passata

French onion soup

Tumbet

Courgette pasta with spinach balls

Lokanta stew

Plum crumble

Easy tomato salsa

French bean and potato sabzi

Creamy courgette & bacon pasta

Plum cake

Courgette and ginger jam

How to make chutney

Posh roasted vegetables

Aubergine pickle

Spanish stuffed marrow

The best tomato chutney

Top 16 garden glut recipes from across the web

The most viewed garden glut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato passata

French onion soup

Tumbet

Courgette pasta with spinach balls

Lokanta stew

Plum crumble

Easy tomato salsa

French bean and potato sabzi

Creamy courgette & bacon pasta

Plum cake

Courgette and ginger jam

How to make chutney

Posh roasted vegetables

Aubergine pickle

Spanish stuffed marrow

The best tomato chutney

The most viewed garden glut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine