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!

Rhubarb and Custard Crumble Muffins
Ive got a glut of... Rhubarb!
Makes lots of these and freeze them for later.
(this is adapted from a recipe on BBC Good Food)
Makes 12 muffins.
  Cooking time: 15 mins


175g caster sugar
175 rhubarb - chopped into half inch pieces (halve chunky pieces lengthways too)
2 tbs olive oil
1 free range egg 1 tsp vanilla extract
125ml milk
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
4 tbs ready-made custard
50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g chilled butter


Heat over to 220C/Gas 7.

Sprinkle the caster sugar over the prepared rhubarb and leave to one side. Do not cook, heat, or anything else!

To make the crumble topping, combine 50g each muscavado sugar and plain flour together with the cinnamon. Rub in the butter until you get a crumbly but fairly dry mixture. Set aside.

Mix together the oil, egg, vanilla and milk and put into the rhubarb mix.

Add the flour, baking powder and bicarbonate of soda. Combine thoroughly.

Half fill 12 muffins cases with the mixture. Top each one with a teaspoon of custard, before adding the remainder of the mixture.

Sprinkle each one with the crumble mixture.

Bake for 15 mins, or until a cocktail stick poked into the centre comes out clean.

Cool on a wire rack.

They may be difficult to remove cleanly from the paper cases while still warm, but once cold the cases should peel off easily.
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