Pumpkin Bread Recipe

2 Oct 2017 | 0 comments

Recipe for Pumpkin Bread by Daphne Lambert


  • 13⁄41b (800g) pumpkin
  • 2 tablespoons finely chopped pumpkin seeds
  • 21⁄2 1b (1 kg) strong white flour
  • 2 teaspoons salt 1 oz
  • (25g) yeast


  • Set oven to 200°C
  • Cook the pumpkin, strain (reserve the cooking liquid) and sieve.
  • Dissolve the yeast in a little of the cooking liquid and leave 10 minutes until foaming.
  • Mix flour, salt, yeast, sieved pumpkin, pumpkin seeds and enough of the cooking liquid together until you have a soft malleable dough.
  • Knead for 5 minutes, turn into an oiled bowl and leave, covered, in a warm place, until double in size.
  • Turn the dough out and shape into rolls.
  • Place on a lightly oiled baking tray and leave to double in size before baking in a hot oven for 20-25 minutes.

Daphne Lambert has run a nutritional consultancy practice for over 25 years working with schools, colleges and organisations looking at ways to nourish well being. Daphne is the founding member of Greencuisine Trust where she brings her passion for food that truly nourishes, body, mind & soul, together with diverse experiences in the world of food, to her work as a nutritionist & educator.

Daphne teaches Living Nutrition at Trill Farm

Ministry of Food Rosehip Syrup

3 Sep 2015 | 0 comments


by Amanda Cook


Gorgeously fat, red rosehips abound in the hedgerows this time of year - and it’s a shame to let them go to waste. Rosehips are filled with Vitamin C, and are a wonderful immune boost for the coming winter months. In fact, during World War II the public were encouraged to make rosehip syrup for children to supplement Vitamin C, given limited availability of citrus fruit.


There are two challenges when working with rosehips: first, don’t prick your finger on the rose thorns, and second, don’t touch the itchy hairs inside the rosehips. You’ll want to cut the rosehips in half and scrape out the itchy hairs and seeds (while wearing gloves!). Alternatively, if you’re making an infused vinegar or syrup, you can strain the finished product through fine muslin to catch any seeds and hairs.

Directions given by the Ministry of Food (MoF) during the war for 2 pounds (900g) of hips.



- Boil 3 pints (1.7 litres) of boiling water.

- Mince hips in a coarse mincer (food processor) and put immediately into the boiling water.

- Bring to boil and then place aside for 15 minutes.

- Pour into a jelly bag and allow to drip until the bulk of the liquid has come through.

- Return the residue to the saucepan, add 11/2 pints (852ml) of boiling water, stir and allow to stand for 10 minutes.

- Pour back into the jelly bag and allow to drip.

- To make sure all the sharp hairs are removed put back the first half cupful of liquid and allow to drip through again.

- Put the mixed juice into a clean saucepan and boil down until the juice measures about 11/2 pints (852ml), then add 11/4 (560g) of sugar and boil for a further 5 minutes.

- Pour into hot sterile bottles and seal at once.



It is advisable to use small bottles as the syrup will not keep for more than a week or two once the bottle is opened.


Store in a dark cupboard.


The resulting syrup can be used as a flavouring for milk puddings, ice-cream or almost any sweet, or diluted as a drink.


Source: The Hedgerow Harvest, MoF, 1943


Blackberry Vinegar

3 Sep 2015 | 0 comments

by Daphne Lambert


Vinegar’s acidity makes it an effective solvent and preservative for extracting flavours and phytochemicals from fruits and herbs.




- Fill a jar with just picked blackberries, cover with the vinegar and leave to infuse in a cool dark place for a month.


- Strain and bottle.




1 tablespoon in a glass of warm water to ward off colds or as part of a winter salad dressing.


Dandelion & Rooibos Well-Rooted Chai

3 Sep 2015 | 1 comments

An autumnal recipe by Amanda Cook.


The common weed we love to hate, the dandelion really excels in the autumn. Dandelion roots are a popular traditional remedy worldwide as a diuretic and to support the liver. When you chop and roast dandelion root, it develops a rich flavor, similar to coffee. In fact, dandelion root has been a coffee substitute for centuries, and was even used as a coffee flavour enhancer before high-quality coffee was widely available.


I like to mix dandelion root with dried spices and create a warming chai tea, perfect for the cooler autumn temperatures.



1 tb. dandelion root, dried

2 tsp. loose-leaf rooibos tea (or black tea)

1 cinnamon stick

4 cardamom pods

1 star anise

4 black peppercorns

1 inch piece of fresh ginger, peeled and sliced

4 cups water

To finish: Milk (organic whole, almond or coconut) + honey



Put all ingredients (except milk + honey) in a pan. Cover & simmer 20-30 minutes. 

Strain out the spices and reserve the liquid tea.

Mix the tea with your choice of hot milk and add honey to taste. I like 2/3 tea, 1/3 milk – but mix it to your own strength.


Store any extra tea.


Seasonal Eating: What should we be eating in September?

3 Sep 2015 | 0 comments


September is a wonderful time as we harvest many beautiful varieties of seasonal produce. What colourful crops should be on your plate this month?


All these wonderful foods are in season this month and will provide you with all the right nutrients to see you through the Autumnal changes: 

-climbing beans
-spring onion (despite the name)


Where possible choose organic to get the most out of every mouthful - #organicseptember