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! 

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Apple Rose Tarts
This recipe has been doing the rounds on Social Media so I'm not sure who to attribute it to, however this is my take on these tasty and pretty apple tarts. Delightful to look at, a great use of apples and much simpler to make than you may think.
  Preparation time: 20 mins  
  Cooking time: 30 mins


3 apples (I used a combination of eaters and cookers)
Juice of ½ lemon
3 tbsp apricot jam
1 pack of puff pastry


Heat oven to 200°C.
Wash, core and halve the apples before slicing thinly.
Place the apple slices in a microwave-safe bowl of cold water along with the lemon juice and microwave on full power for 3 minutes. Set aside.

Mix the apricot jam with 2 tbsp cold water, stirring well to combine. Set aside.

Dust your work surface with flour and roll out the puff pastry into an oblong.

Using a sharp knife and cutting along the short side, divide the pastry into 8 equally sized oblong strips. Each strip will be roughly 3 inches deep.

Spread the watered-down jam along the centre of each strip (approx. 1" wide) leaving the long sides clear.

Taking each pastry strip, lay the apples along one long edge so that just over half the slice hangs over the edge and overlapping by about a quarter of each apple slice. Sprinkle with cinnamon.

Fold the clear pastry edge up towards the apple slices, so the apple is peeping out of the top.

Now from one of the short ends, carefully roll the pastry up and place into a greased muffin tin.

Cook for 30 minutes. After 20 minutes you may need to cover the tops with a piece of silver foil to prevent the apple slices from charring.

Remove from the oven and cool before removing each tart from the tin and sprinkling with icing sugar, or if feeling particularly devilish, cinnamon sugar.

Top tip: To ensure the pastry cooks through in the centre, make sure it is rolled out nice and thin.
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