This allotment ratatouille recipe is inspired by the classic French dish of stewed vegetables. The vegetables are slowly cooked to produce a delicious medley of flavours, with a little olive oil, vinegar, and sugar to bring out their flavour.

Cucumber, dill, and garlic pickle is a mouthwatering combination of flavours, a delicious treat ideal for hot summer days. The pickle will be ready in a week, and only takes a few minutes to prepare.

Pisto looks glorious, and it tastes even better. It is known for its delicate texture and mixture of flavours, achieved by cooking the vegetables slowly.

Leek and potato pie is a great comfort food, combining the richness of puff pastry, cream, cheese, sweet leeks, and the filling density of soft potato.

Pan fried asparagus is soft, rich, and full of flavour, combining wonderfully with olive oil & garlic. After slow cooking, the asparagus is meltingly soft.

Potato omelette is a wonderfully simple dish using potatoes and onion cooked until meltingly soft. The result is a delicious, rich, and satisfying omelette.

Pizzas can be a great way of encouraging adults and children to eat vegetables, whether shop bought or homegrown. Topping the pizzas can be a fun shared family experience.

Picnic bread is an alternative to sandwiches, and is ideal for picnics or family outings. The dough can be made by hand, but for convenience is much easier to make in a breadmaker. The fun part is rolling out the dough and applying the toppings.

For me it is not worth buying bread sauce. It is either homemade or not at all. This bread sauce recipe does take time, but the result is a truly delicious accompaniment to chicken and turkey.

This method for cooking Brussels sprouts may change your mind on how often to eat them. Roasting softens the sprouts, sweetens them, and best of all considerably reduces the aftertaste that puts many people off.

Angulas are a Spanish delicacy served as a side dish or appetiser. They are one of my favourite plates, a delicious combination of fish, roasted garlic, and a mouth wateringly hot chilli.

Roast potatoes can be the highlight of a Sunday lunch. This simple method for roast potatoes gives crispy golden coloured potatoes on the outside, with a soft and smooth texture inside.

Grandad’s stuffing is made from pork sausage meat and is packed full of onion, garlic, and sage. Its strong flavour is my favourite part of a roast dinner, albeit with bread sauce a close second.

The taste of summer squash is somewhere between the lightness of courgettes and the strong flavours of winter squash like butternut. It is delicious roasted, absorbing the flavours of oil, pepper, and salt – making it a great alternative to chips.

Broad bean couscous is a great way for the whole family to enjoy broad beans. The broad beans are double shelled to secure the sweet and soft inner beans, and combined with onion, garlic, tomatoes, and a red pepper.

When you have tried a roast carrot, you may never want to cook carrots any other way. Roasting brings out their natural sweetness and their texture becomes soft and delicate. The seventy minute cooking time is worth the wait!

There are many varieties of winter squash, not just the butternut types that are frequently found in UK supermarkets. Winter squash is a great ingredient for soups, or in this recipe, a sweet and lower calorie alternative to mash potato.

Red cabbage is a beautiful vegetable and like all cabbages is packed full of nutrition. The challenge is that cabbage is not everyone’s favourite taste. Stewed red cabbage is great way to overcome this barrier, both a great tasting and great looking side dish.

Courgette omelette is a combination of ingredients that works surprisingly well, with the lightness of the courgette complementing the richness of the eggs. The courgettes need pre-cooking before making the omelette, but it is time well spent.

A tomato salad made with homegrown tomatoes is one of my favourite foods. Simple, fully of flavour, and healthy too. If using shop bought tomatoes, choose the best you can buy and serve at room temperature.

Moist and juicy broad bean risotto is a healthy and nutritious meal for the whole family. It is easy to adjust for the amount of broad beans you have, as the rice ensures that there will be enough food for everyone.

Making guacamole out of broad beans creates a nutritious healthy snack bursting with vitamins and minerals. The strong punchy flavours of garlic, lemon juice, and pepper deliciously complement the taste of the broad beans.

Winter cabbage casserole is nutritious and warming for when the weather starts to get cold. It is not glamorous dinner party food, but a meal that can be enjoyed regularly throughout the winter as a nutritious dinner.

Tomatillo salsa makes a great appetizer served as a dip with chopped carrots, cucumber, or tortilla chips. Tomatillos are very popular in Mexico. In taste, they are similar to a green pepper but more fruity with a hint of lime.

Sweet to the taste, with flavours reminiscent of celery and parsnip, roast celeriac chips make an excellent alternative to traditional potato chips. The key with roasting celeriac is to turn the chips often – about every ten to fifteen minutes.

A bread maker takes care of kneading the dough, allowing the dough to rise, and baking the bread to the ideal consistency. A super convenient way of making bread, only 5 minutes preparation time followed by four hours of cooking.

Fried artichokes make a great side dish or appetiser, and are a good way to enjoy a small harvest with friends and family. Like broccoli, it is the flower bud that is eaten. Pick the bud when it is the size of a tennis ball.