Cooking With Miracle-Gro Gro-Ables | Love The Garden

Cooking With Miracle-Gro Gro-Ables

Vicky Page's picture
By Vicky Page, Garden Expert
Miracle-Gro Gro-Ables Cooking

Now you've grown your tasty Gro-Ables, let's get cooking and make some delicious meals and healthy snacks. 

The Miracle-Gro Gro-Ables Cook Book

Here are some mouth-watering ideas for using your fresh, delicious, home-grown herbs, fruit and veg

Courgette Chutney

Courgette Chutney

Ingredients

500ml white wine vinegar

400g dark brown sugar

1 tsp cinnamon

2 tsp ground ginger

4 onions chopped

1 kg courgettes chopped

1 kg tomatoes chopped

4 eating apples chopped

300g sultanas

 

Method

Put the vinegar, 300ml of water, sugar, cinnamon and ground ginger in a large pan. 

Heat stirring until the sugar has dissolved. 

Add the rest of the ingredients with a teaspoon of salt.

Bring to a simmer and cook for 2.5 hours until thick and dark, stirring occasionally making sure the chutney is not sticking on the bottom of the pan.

Pour the chutney into sterilised jars.

Butternut Squash and Sweet Potato Curry

Butternut Squash and Sweet Potato Curry

Ingredients

1 tbsp oil

1 large onion

2 cloves of garlic finely chopped

1 butternut small squash peeled and cut into cubes

2 medium sweet potatoes peeled and cut into cubes

2 medium potatoes peeled and cut into cubes

2 eating apples peeled and sliced thickly

2 tsp mild curry powder

1 small piece of fresh ginger finely chopped

600ml vegetable stock

Method

Heat the oil in a pan and fry the onions until soft.  Add the garlic, squash, sweet potatoes, potatoes and apples.  Stir in the curry powder and ginger.  Add the stock and season to taste.



Bring to the boil stirring well and simmer for 30 - 35 minutes or until the vegetables are cooked.



Serve with Basmati rice and top with some natural yogurt if required.

Roasted Butternut Squash

Roast Butternut Squash

Ingredients

1 butternut squash peeled and cut into cubes

2 tbsp olive oil

2 cloves of garlic finely chopped

1 x chilli deseeded and finely chopped (optional)

Method


Mix the (optional chilli) olive oil and garlic together in a bowl.  Toss in the cubed butternut squash.



Place in a roasting tin and cook in a preheated oven 200 C for 25 to 30 minutes or until the squash is tender.
Pesto

Pesto

Ingredients

1 30g fresh basil leaves

1 clove of garlic

1 tbsp pine nuts

1 tbsp grated Gran Padano or Parmesan cheese

Salt and pepper

1 tbsp Olive Oil

Method

Put the basil leaves, garlic, pine nuts grated cheese and salt and pepper into a pestle and mortar and crush well until the mixture resembles a paste.  Add the olive oil and mix well.  

 

Got a recipe to share? We'd love to try it! Add your own tasty dishes below and let's get cooking.

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