Green shakshuka and easy chocolate cake


Green Shakshuka with basil and garlic roasted bread

Easy chocolate cake

Harvest of the day

Chard, leek, green chilli, fennel, coriander, garlic, basil

Green Shakshuka (serves 4)

Leon, Happy one-pot vegetarian


  • 80ml olive oil
  • 2 leeks
  • 6 cloves of garlic
  • 1 tsp ground coriander
  • 1 heaped teaspoon ground cumin
  • 2 green chillies
  • 100g fennel leaves
  • 650g chard
  • 100ml vegetables stock
  • 8 large eggs
  • 1 tbsp za’atar
  • Salt and pepper

To serve

  • 1 red chilli
  • 100g feta
  • Zest of 1 lemon
  • Bread


  • Heat the oven to 200C
  • Place oil in a pan on medium heat.
  • When hot, add the leeks and cook for 10 minutes, or until soft. Add the garlic and cook for 2 minutes until it begins to soften, then add the coriander, cumin and green chillies and cook for 1 minute until fragrant. Add the fennel, chard stems and cook for about 10 minutes, stirring often. Add the chard leaves and pour in the stock and cook for a further 10 minutes, sitting until all the vegetables are soft. 
  • Place your mixture in a  large, deep, ovenproof dish. Use a spoon to create 8 small wells in the vegetable mixture, then crack and egg in each well. Sprinkle lightly with salt and pepper and the za’atar. Bake in the oven for about 10 minutes or until eggs are just set. 

Top with the reserved dill, sliced chilli, crumbled feta and lemon.

Easy chocolate cake 


  • 225g/8oz plain flour
  • 350g/12½oz caster sugar
  • 85g/3oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 free-range eggs
  • 250ml/9fl oz milk
  • 125ml/4½fl oz vegetable oil
  • 2 tsp vanilla extract
  • 250ml/9fl oz boiling water


  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
  • For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  • Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  • Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  • Remove the cakes from the oven and enjoy!

We forgot to a take picture of the chocolate cake. But we also made improvised rhubarb and apple compote, redberry smoothie and rhubarb tart!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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