We hope this Recipe Page will inspire you to create wonderful dishes using fresh, tasty and interesting ingredients and in many cases, make good use of gluts in home-grown produce. There is nothing better than home-grown food - it's cheaper, it's tastier, and it's amazingly satisfying eating something you've grown from seed or a tiny plant.   Oh, and there's some indulgent desserts and treats in here containing zero veggies too! 

Whether you have a vegetable plot, an allotment or some pots on a balcony, enjoy growing, harvesting and cooking!

Divine Pizza
An alternate kind of pizza, using pesto instead of tomato sauce as the base. Full of flavour and deliciously different! Cook in the oven, on a BBQ or in a clay oven.

Makes 2 large or 4 small
  Cooking time: 10-15 mins


2 large or 4 small ready-made thin crust pizza bases or pizza dough
1 jar green pesto
200g sun-dried tomatoes in oil, roughly chopped if large
200g tinned artichokes or artichokes in oil, roughly chopped
16 Cherry tomatoes
200g crumbly goats cheese
200g red pepper slices (fresh or in oil)
cracked black pepper
Freshly grated parmesan cheese
Handful of black olives
Handful of freshly cut basil leaves


Having made the pizza dough according to the instructions, or taking pre-prepared bases, spread them thinly with basil (green) pesto.
Divide the pepper, sun-dried tomatoes and artichokes between the pizza bases, piling each ingredient informally onto the bases.
Add the cherry tomatoes and black pepper to taste. Decorate with black olives and fresh basil leaves.
(Add crushed chillies and/or a small jar of mini pinquit peppers stuffed with soft cheese for extra va-va-voom!)
Bake in a moderate oven (180c, 350f or Gas 4) for 10-15 mins until the pizza base is golden.

Sprinkle with finely grated vegetarian parmesan and serve with a green salad

Tip: To prevent the vegetables in oil being too oily, rinse them under a cold tap and drain and the pat dry on kitchen roll to remove excess oil.

When this pizza was cooked for me by my lovely American cousin, it was created using wholemeal pizza base and cooked on a BBQ, which was quite wonderful. To prevent charring brush the bottom with oil and place directly onto the BBQ grill. Pull down the BBQ cover and cook for 5 minutes until the base is cooked and the topping softened and melting.

Slightly modified from a recipe by Alison Appleyard-Gainer published in ‘In the Galley with Graham, recipes used on TS Tenacious’ (Appleby, Samways and Bacon), now out of print, but originally published to raise funds for the Jubilee Sailing Trust.
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