Vegetables from the Garden

Catherine Evans
1 min read

There is nothing more satisfying than picking and cooking vegetables straight from the garden! Today I am cooking a vegtarian evening meal for one of my guests so have gathered this wonderful selection! So, I fried a red onion, already harvested and stored in the outhouse, added the yellow courgettes and a red pepper (from the local greengrocer!). Next went in carrots and chopped french beans, along with some diced beetroot that I had parboiled and mushrooms. Finally I added a tin of chopped tomatoes, some tomato puree and herbs and seasoning. After simmering for about 15 minutes to let the flavours meld I transferred to an ovenproof dish and sprinkled with breadcrumbs. If the guest hadn’t requested a low fat meal I would have combined the breadcrumbs with grated cheese! Baked in the oven at 180 degrees for about half an hour and served with the broccoli, mange tout and runner beans – hopefully it will go down a treat!


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