Kitchen garden recipes

An inspirational set of garden inspired recipes.

A great number of my recipes have been inspired by Graeme and his fantastic gardening team at Belmont House, hidden in the North Downs near my hometown of Faversham. There is so much variety throughout the seasons and here are a few of the delights that I have had the pleasure of cooking during my kitchen garden workshops there.

Roasted Squash and Pepper Soup

Roasted pepper soup

This is one of my personal favourites originally inspired by the crops grown in my own kitchen garden! I’ve had several requests to put this recipe down on the website and now I have. Please try it and enjoy!

1.Ingredients (serves 4-6)

1 squash (800g)

3 red peppers

2 celery sticks sliced

400g potatoes peeled and cut into chunks

1 tsp smoked paprika

1 garlic clove (crushed)

2tbs of  mixed garden herbs

(sage, thyme – whatever is available)

A good twist of salt and pepper



2tbs oil


1. Start by peeling and cutting the squash into sizable chunks (2-3cm). Place these into a preheated roasting pan with one tablespoon of oil, herbs, salt and pepper then roast for about 25-30 mins at 180c.

2. Meanwhile slice in half and grill the peppers until soft, if cooking outside this can be down simply by putting the peppers whole onto the hot embers and turning, to ensure the whole thing is charred.

3. Once the peppers have cooled, slice them into smaller lengths and set aside.

4. Heat a large stock pot or Dutch oven and add the rest of the oil, the sliced onions and celery. Stir and cook for about 8 minutes until softened.

5. Add the peppers, crush garlic and paprika before cooking for another minute or so, stirring continuously.

6. Next add the roasted squash, herbs and potatoes to the pot and mix.

7. Now add enough water to cover the veg and then simmer for about 25 minutes until all the vegetables are soft.

8. Remove from the heat and blend to a smooth consistency before serving. 

Easy Chinese Stir Fry

Chinese stir fry

This is the first of three recipes, I was asked to cook at a local primary school with their younger children- some as young as four! I wanted them to do as much of the work possible, and then to enjoy eating it. This is essentially a simple vegetable stir-fry using vegetables and flavours that the children should recognise and can be done in less than 30 minutes, depending on how fast your children work!

Please note this can be made with a whole host of vegetables depending on what is available!


(Serves 4)

1 Pack of dried noodles

For the sauce

Runny honey

Tomato ketchup

Soy sauce

Juice of 1 lemon


1 white cabbage

5-6 spring onions

4 carrots

2 garlic cloves

100g green beans

150g mushrooms (oyster or shiitake work well)

1 packet of beanshoots


1. First boil some water to re-hydrate the noodles, tend to do this over the fire as it heats up the dutch oven, otherwise a kettle will do! Place the noodles in a suitable bowl or pan then pour the  boiling  water over so it just covers them. Leave.

2. Now make the sauce.

In small bowl or jug, squirt/ squeeze an equal amount of honey and ketchup, followed by a couple of generous splashes of Soy Sauce, add the lemon juice before whisking this all together to make your stir-fry sauce!

3.Grate the carrots and cabbage, crush the garlic, slice the mushrooms (if large), and cut the onions and beans into 1 cm long pieces (scissors work really well for little hands doing this!

4. Check on the noodles, they should now be fully re-hydrated and taken up a lot of the water.

Drain and put to one side.

5. Heat the oil in the Dutch oven if outside, otherwise a deep frying pan or wok will do.

6. Once the oil is hot, fry the  chopped vegetables and bean shoots, stirring for no more than 2-3 minutes.

7. Add the sauce and stir for another minute covering the veg.

8. Finally add the noodles into the pan again stirring to soak up the sauce and flavour.

Pour straight into bowls and enjoy!

(Chopsticks optional!)

Masala Mushrooms

masala mushrooms

I am a big mushroom fan and try to find any excuse to add some fungi to any meal. Imagine my delight when I got to share my fire with the guys from Dr. Legumes last autumn. This spicy twist using an array of exotic mushrooms was right up my street! 

I loved it so much I gave it my own Wild Classroom twist and cooked it at my vegan adult cooking workshop at Belmont a few weeks later.

It is simple and delicious.

Ingredients (serves 4)

300g mushrooms (oysters, chanterelles work well or if you are a forager chicken of the woods really suits this recipe!)

A thumb of fresh ginger (finely chopped)

200ml vegan yoghurt

3tbs turmeric

1tbs garam masala

1 1/2 tsp of chipotle chilli powder


1. Check the mushrooms over for any unwanted bugs and tear into smaller pieces if they are particularly large.

2. Put the seasonings, yoghurt and mushrooms in a bowl and mix together.

3. Cover and leave to marinade for at least 30 minutes.

4. Add some oil in a fire-bowl or large frying pan over a medium to high heat.

5. Fry the mushrooms in batches if needed until they start to soften and caramelise.

6. Serve with fresh sourdough bread or Tunnbrod.

Charred Spring Green Risotto

Spring green risotto

Completely inspired by a visit to Rebel Farmer HQ, a fantastic example of permaculture and a wonderful market kitchen garden. This beautiful yet simple dish was absolutely delicious and one to repeat time and again. On this instance I was able to use some delicious Fair-Trade rice brought in by Kent Sail Cargo. This can be vegetarian or vegan should you choose to swap the butter for oil.


(Serves 4)

25g butter/ 2tbs oil

2 large leeks

250g asparagus

300g spring greens or chard

150g purple sprouting Broccoli

A handful of fresh herbs

250g risotto rice

A grating of hard cheese (optional)


1. Bring 1.2l of water to the boil in a large pan and add the fresh herbs, cover and leave to infuse near the fire.

2. Ideally char the leeks before peeling and slicing.

3. Now char the asparagus and snap into 2cm lengths and do the same for the PSB- set aside.

4. In a large Dutch oven melt the butter before adding the leeks to soften and sweat over a medium heat.

5. Next add the risotto rice and infused water, stir and cook for 15 minutes over a medium heat. Stir regularly.

6. Meanwhile bring some water to boil in a separate pan, wilt the chard or greens for a minute or so before draining.

7. Once the risotto has thickened up, stir in the asparagus and PSB, before finally adding the wilted greens.

8. Grate some cheese on top if using, serve and enjoy!

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