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Northern Larder

Visit The Great Northern Larder to find out how to reduce your reliance on the supermarket by growing your own. 

Get great grow-your-own tips from our gardening guru Martin Walker, then see what delicious meals you could make with the help the flower show's favourite chef, Stephanie Moon. Over the next few weeks we will be publishing some of the delicious dishes Stephanie will be cooking at the show.

To a Vegan Beet

Love it or hate it, beetroot is a fantastically versatile veg and perfect for Vegan dishes! Stephanie will be demonstrating two beet dishes including this recipe for Beetroot and Chilli Cheeze Cocoon with Toasted Cashew Nut Wild Rice:


4 medium cooked beetroots

1 tin drained chick peas

1 lemon

2 tablespoons plain flour, plus extra for rolling

Small quantities of porridge oats, panko breadcrumbs

1 small block of Vegan chilli cheeze

Handful of cashew nuts or quantity as preferred

Wild rice, quantity as preferred

Vegetable oil for deep frying

salt and pepper


Beetroot can be cooked however you like, but Stephanie wraps in foil with a little oil and salt and bakes at 180c for 1 -2 hours depending on size. That way you get great flavour, don't lose nutrients and skin is easy to take off.

Blend cooked beetroot with chick peas and zest and juice of 1 lemon

Make a paste of plain flour, 2 tablespoons of water and seasoning

Coat a chunk of cheeze with beetroot mix (like you would a scotch egg) to create the cocoon

Roll in plain flour and pat all over with flour paste

Roll in mix of breadcrumbs and oats and deep fry until golden.

Cook rice according to instructions on packet

Toast cashews and add to wild rice to serve

Martin Walker's top grow-your-own tip

Beetroot sown during July matures around September/October and, if your soil is free draining, can be left in the ground throughout winter and harvested as required. In exposed or very cold areas, it is advisable to cover the row with straw or fleece to help protect the root.

Chick Peas can be grown in the UK, but the dried or processed Chick Peas we use are grown in the Mediterranean and Asia where longer and warmer climates allow the peas to mature properly. As a treat, they can be grown in the UK and seed is available. The crop is best harvested as fresh peas while still green. The peas are great for salads, soups or making fresh hummus. The taste resembles a cross between French beans and peas.

Pumpkin Spice and all things nice

Spiced pumpkin dahl with chutney, minted yoghurt and toasted pumpkin seeds 

Serves four

1 small Pumpkin- peel and chop and remove seeds
2 red chopped chillies
Fine chopped grated ginger approx. 10 cm peeled and chopped
2 tablespoons turmeric
2 cinnamon sticks
2 level tablespoons cardamom ground
2 level tablespoons coriander ground
3 white onions - peeled and chopped
1 bulb garlic peeled and ¾ used
2 tins coconut milk
400 g lentils
Vegetable stock approximately 2 pints
Chopped coriander to garnish approximately 1 tablespoon per person
Natural yoghurt to garnish approximately 1 tablespoon per person
4 tablespoons of toasted pumpkin seeds or 1 tablespoon per person
4 tablespoons of chutney or 1 per person

Fry the peeled and chopped onion and garlic in two tablespoons of oil
Add spices and cook off with fresh red chilli and grated ginger for approx 5 mins until they are smelling fantastic – do not allow to burn and add a little extra oil if necessary
Add the chopped pumpkin and stir well
Add the red lentils, stock and coconut milk stir again, and place a lid on pan to simmer
Cook until soft - red lentils do not take long to cook approximately 20- 30 mins on a gentle simmer
Add salt and pepper to taste
Remove and allow to chill.
Stir in chopped coriander and garnish with the toasted pumpkin seeds, natural yoghurt and chutney

Martin Walker's top grow-your-own tip

Pumpkin’s and squashes are hungry plants and require good rich soil, regular watering and liquid feeding to produce good crops. As the plants develop they will produce many side shoots, thin these out to about four or five per plant as, ideally, each plant should only be allowed to develop four to five pumpkins to reach a reasonable size.

Fur, Feather and Kale

Yorkshire partridge stuffed with kale wrapped in pancetta, served with garden herbs sage potato cake and crispy parsnips

Serves two


2 local Partridge
2 large baking potatoes
2 handfuls of de-stemmed kale leaves, well washed and blanched in boiling water for 30 seconds until soft then plunged into cold water to retain the colour
40g melted butter
1 tablespoon of milk
1 pint of game stock, or other stock such as chicken
1 large glass of red wine
2 large shallots
4 rashers of pancetta
1 parsnip
½ pint of pure vegetable oil or local rape seed oil for deep frying
Autumn vegetables
Garden herbs of your choice, we will be using sage in our potato cake


To prepare the potato cakes
Peel the potatoes and cut up into small pieces ready for boiling for mash. Cover with cold weather and a pinch of salt and cook until soft and drain off the water (approx 25 minutes). Chef tip is to dry off the mash by…bringing the pan back on the stove with the potatoes in and reheat so the excess moisture evaporates. Add half the melted butter and the milk and mash and correct the seasoning as required. Using our garden herbs cook these briefly in a pan with a little butter until soft and add to the potato. Fashion into cakes shape and to reheat just fry off in a little butter until hot and cooked.

To prepare the partridge
Check your partridge breasts are clean of feathers and any shot, then place on a hot frying pan to sear off with a spoon of butter to colour the skin.
Then wrap the two partridge breasts in the pancetta and stuff the kale in the centre  (two pieces per bird to cover the breast meat) and bake for 8 minutes at 180ºc. When cooked allow to rest before carving.

To prepare the greens
Using boiling salted water place the green vegetables of your garden into the water and after 30 seconds remove and refresh in cold water.

To make the sauce
Using the pan you fried the partridge in, fry the finely chopped shallots and then de glaze this with the red wine until it has almost all evaporated.
Add the stock and bring to the boil and reduce until a thick, sticky glaze sauce is made. Add the butter knock in and serve the shiny tasty sauce

To serve

Place the hot garden herb potato cakes in the middle of the plate
Carve off the partridge breast wrapped in pancetta and stuffed with kale into medallions
Add the parsnip crisps (these are simple thin flakes of parsnip crisped in the oven then deep fried until crispy- like crisps!), add the green vegetables and pour sauce around

Martin Walker's top grow-your-own tip

Kale used to be a crop grown to feed livestock, but is now a popular winter green vegetable. Easy to grow and quite hardy, kale requires much the same conditions as others in the cabbage family. Itis easily grown from seed, but if you have limited space, buy a few plants from your local garden centre or nursery.

Garlic, onions and shallots can be planted in autumn and, in the case of garlic, benefit from a cold spell as this seems to improve the flavour. Garlic is purchased as dry bulbs, very similar to those you buy at the supermarket. The individual cloves are separated and planted individually in a prepared site and harvested late July or when the foliage starts to yellow. Onions and shallots can also be purchased as sets and planted in autumn. The crop will be ready at least a month before spring planted sets.