Piccalilly Grow Your Own Chalenge
Courgette & Sweetcorn Fritters made freshly picked produce from the garden

We’re delighted with the success that our grow your own challenge is having this summer. It’s been great to see your photos and produce. We hope you're having fun and enjoying the process of growing your own fruit and veg.

By now you should be starting to enjoy the rewards and it’s time to start thinking about some delicious recipes to make with your home-grown goodies. Here are a few fun, delicious and colorful recipes. Get the kids involved and transform your home-grown fruit and veg into something super tasty.

We promise you they’ll enjoy eating these scrumptious home-made recipes!

Sweetcorn and Courgette Fritters

 200g of freshly cooked sweetcorn kernels

2 spring onions, finely chopped

50g of courgette, grated

50g of self-raising flour

1 egg

40ml of milk

4 tbsp of sweet chilli sauce (optional)

Juice 1 lime

1 tbsp of olive oil

Mixed leaves, to serve

METHOD

Mix the lightly cooked sweetcorn, spring onions, courgette, flour, beaten egg, milk and some salt and pepper in a large bowl and set aside.

In a bowl, mix the chilli sauce with the lime juice and set aside.

Heat the olive oil in a large, non-stick pan and spoon in four tablespoon-sized mounds of the fritter mixture, spaced apart (you may need to do this in two batches). When golden brown on the underside, turn over and cook for 3 mins more until golden.

Remove with a slotted spoon. Serve the fritters topped with a poached egg (optional) and mixed leaves and a drizzle of the sweet chilli dressing.

Strawberry & rhubarb dessert bars made from freshly picked homegrown produce.
Strawberry & rhubarb dessert bars made from freshly picked homegrown produce.

Strawberry and Rhubarb Dessert Bars

Crumb layers

188g plain flour

1/2 tsp baking soda

1/4 tsp salt

120g rolled oats

110g light brown sugar

110g granulated sugar

170g unsalted butter, melted

2 tsp vanilla extract

Filling

275g hulled and diced strawberries

190g diced rhubarb, sliced 1/4-inch thick

1 tbsp fresh lemon juice

70g granulated sugar

1 tbsp cornstarch

METHOD

For the crumb layer: Preheat oven to 180 degrees celsius.

Butter a 9 by 9-inch baking dish and line with buttered parchment paper.

In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.

Whisk vanilla into the melted butter then pour the melted butter over the oat mixture. Stir with a spatula until mixture is evenly moistened.

Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.

For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice.

In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat.

Pour the strawberry mixture over the bottom crumb layer in baking dish then evenly sprinkle remaining 1/3 crumb mixture over top.

Bake in a preheated oven until golden brown and crisp and the filling is bubbling. This should take about 45 - 50 minutes.

Cool on a wire rack until warm then cut into squares.

Serve warm with vanilla ice cream if desired.