Over the years plot holders have exchanged recipes for using produce, dealing with surpluses and preserving for winter use. But what seemed obvious to one person was a revelation to another. Ken’s recipe for courgette fritters was a case in point except he just told us how good they were and the rest of us didn’t know how to make them let alone freeze them! So Ken was persuaded to write down his recipe. We advertised on our site noticeboard for other plotholders’ favourite recipes and “The Glut Cookbook” was born. Through the winter we held regular meetings to make our selections and type them up helped with some lovely illustrations from one of “arty” plotholders.
We meant to produce just enough copies for all the plotholders with a few extras. However some national newspaper publicity provoked a deluge of orders not only from the UK but overseas and our little project moved up several gears as we struggled to meet demand. Even though our plots suffered that year, the Â£700 profits from the sale of the book were a very welcome boost to our site’s funds. Sadly, should you be looking to buy a copy of the book, the answer is NO – they are all sold out! However here is the recipe that started it all off
2 large courgettes, grated 1 large carrot, peeled and grated
1 small onion, chopped 50g Feta cheese, grated
25g plain flour 1 teaspoon cumin powder
1 teaspoon curry powder salt and black pepper to taste
Mix courgettes, carrot, onion and cheese and flour,cumin powder, curry powder, seasoning and egg. In a heavy-based pan heat a little oil, then drop in a spoonful of mixture, flattening it down slightly with the back of a spoon. Cook until slightly browned on each side. Serve hot.
These fritters also freeze well. When cold, layer in container using tinfoil or greaseproof paper. They can be reheated in hot oven.
Ken and Lorna Mackay