Good Food Kitchen

This enormous Greek heritage tomato came from our allotment kitchen garden - deeply ribbed, heavy in the hand and very juicy. It’s a particularly good tomato for roasting, where all that flesh becomes rich and concentrated, but it’s just as good eaten raw with cucumber and a balsamic & dijon dressing. 🍅 #HeritageTomatoes #KitchenGarden #GrowYourOwn #blacklaneallotments

Summer harvesting in the allotment kitchen garden. Not bad for a few hours of digging, picking and trying not to eat the raspberries on the way home. #greenheart 💚 #blacklaneallotments #organicgardening #trug #harvesttime

The sunflowers in our allotment pollinator bed have rather got away from us. One has reached 14 feet, with the others standing between 10 and 12 feet. The bees love the flowers, and the birds are already eyeing up the seeds. 🌻 #gardenofengland #blacklaneallotments #sunflowers🌻

The last of our organically grown Luneor courgettes have gone into a new recipe: umami mushroom-stuffed yellow courgettes. Stuffed courgettes can be rather disappointing when all the flavour sits in the filling and the courgette is treated as little more than a container. Here, the mushrooms bring plenty of deep, savoury flavour, but the courgette is still the star. I’ll save the rest of the stuffing for the full recipe. For now, it was a good use for the final Luneor courgettes from our allotment. #CourgetteRecipes #AllotmentCooking #SeasonalCooking

This morning’s raspberry haul, destined for cheesecake and a batch of muffins. The golden raspberries are Fallgold; the reds are a mix of Versailles, Autumn Chef and Himbo Top. The difficult part is deciding which gets the larger share. #kitchengarden #autumnraspberries #fallgold #goodfoodkitchen