Sam’s pickled beetroot

We tried Sam’s pickled beetroot at our volunteer’s annual get together and it was a hit! Calvin and Imogen, our young chefs, guided by Lisa, made us a delicious plate with this beetroot, goat cheese and mixed salad leaves from the garden.


  • 6-8 raw beetroots
  • 1/3 cup of vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves


  1. Boil beetroot for 15-20 minutes. Drain and pour over cold water, Peel off skin top and tail.
  2. In the pan add all ingredients, stir and add beetroots. Bring to boil, simmer for 5 minutes, chill and store in a jar in a dark place.Make sure beets are covered by the liquid.
  3. Enjoy in sandwiches, shared platters, salads, etc.

(Photo credit: © Raimond Spekking / CC BY-SA 4.0 (via Wikimedia Commons))

Chocolate mousse with aquafaba!

We tend not to use the liquid that preserves the chickpea in its can. Well, it makes an excellent white egg substitute!


  • 100ml aquafaba (liquid from one can)
  • 100g dark chocolate
  • 3 tbsp water
  • option: add 1 tbsp sugar
  • Electric whisk


  • STEP1 – Refrigerate the aquafaba for 10 min.
  • STEP2 – Whisk the liquid for 5 min. It is ready when it’s all smooth! If you turn the bowl upside down, it is not supposed to fall.
  • STEP3 – Melt the chocolate with 3 tbsp of water. Remove from heat and incorporate the aquafaba to the chocolate sauce. 1 spoon at the time, no rush! You want to keep the smoothness.
  • STEP4 – place the mousse in tiny jars and keep in the fridge for 1 hour.
  • You can serve with some red berry sauce, flower (borage here) or on its own.


#plantbased #reducefoodwastage #glutenfree #newrecipe #easyrecipe #chocolatemousse

VIDEO: Nadège’s nettle and wild garlic soup!

Being able to grow or to forage your own food is so rewarding! This recipe aims to help you to be more confident using the plants you have around you. If you are unsure about any plants, refer to books or experts before you use them!


  • 150 nettle leaves
  • 100g wild garlic
  • 2 potatoes
  • 3 carrots
  • 1 big onion
  • 1L stocks
  • Oil (Salt & pepper)
  • Milk (optional)
  • Add more nettle or wild garlic if you want more flavour!


  • Step 1: Chop onions and heat in a saucepan with some oil (10 minutes). Step 2: In the meantime, clean the leaves.
  • Step 3: Add chopped potatoes, carrots, leaves with 1L stock and simmer for 40 minutes. Add salt and pepper if needed.
  • Step 4: Once the potatoes and carrots are soften, it’s ready. Blend and add milk if you like a creamier or runnier soup. ENJOY!

More information about foraging and the plants

Just a reminder if you are foraging:

  • Make sure to identify the right plant. Use a book, an app but if you have ANY doubts, do not use it.
  • When foraging make sure you take a spot with a lot a plants so you only take a small amount of it.
  • Do not dig up or remove the plant (Britain’s wild plants are all protected under the Wildlife and Countryside Act-1981).

Benefits of wild garlic : “it is a spring tonic due to its blood-purifying properties, it’s also thought to lower cholesterol and blood-pressure, which in turn helps to reduce the risk of diseases such as heart attack or stroke.”

More information =

Benefits of nettle: “It is a plant full of iron, calcium, magnesium and nitrogen, which makes it incredibly nutritious for both other plants and humans. The leaves are a gentle diuretic, helping the body to process and flush away toxins. It flushes the kidneys and bladder to prevent and soothe urinary tract infections.”

More information:

Growing projects in Dundee

See our map for all community gardens like the Maxwell Centre’s one. Also orchards, allotments and growing spaces with links to their pages.

Camperdown Community Growing Space

A feasibility study for this space has been completed and now a community-led Campy Growers Association has been set up to continue working with the Council to set this up. If you want to be added to the mailing list for this group please email

Grow Observatory (not active)

GROW Observatory is a  Citizens’ Observatory that has empowered people and whole communities to take action on soils and climate across Europe. GROW has ground-truthed Sentinel-1 to improve the accuracy of predictions on extreme events, such as flood, drought and wildfire.

Dundee Urban Orchards

Dundee Urban Orchard – otherwise known as DUO – is a city-wide art and horticulture project supporting individuals, community groups and cultural organisations to plant and care for small-scale orchards across Dundee.

Council allotments and community gardens

Dundee Green Network

The network of green infrastructure in the city includes 59 parks covering 4000 acres (this includes cemeteries and allotments) and a 27 mile footpath/
cycleway circumnavigating internationally important sites on the inner reaches of the Tay Estuary and locally important green and blue spaces enjoyed
by both residents and visitors alike. Green infrastructure assets include Camperdown Country Park, Baxter Park, Broughty Ferry Local Nature Reserve, The
Miley, The Law, Riverside Nature Park, Dighty Green Corridor, Trottick Ponds and Templeton Woods and green connections such as the Dundee Green
Circular, Greenways, Core Paths and National Cycle Routes.

James Hutton Institute

The institute’s vision is to be at the forefront of innovative and transformative science for sustainable management of land, crop and natural resources that supports thriving communities.

Dundee and Angus College

Dundee and Angus College has one of the most developed and well-resourced teaching facilities for agriculture, estates and horticulture in Scotland with experienced staff who have worked in various areas of the sector. They offer a range of introductory, NC, NPA, SVQ and City and Guilds courses that are delivered across all three of their campuses.

Moya’s chilli jam

  • 5 red peppers
  • 4-5 chillies
  • 750 ml vinegar
  • 1 kg jam sugar (with pectin) 

Step 1: Mince the peppers in a food processor.

Step 2: Bring the vinegar and the sugar to a boil and boil until the sugar dissolves. Add the minced peppers.

Step 3: Cook until jam starts to set (check by placing some jam on a plate that was in the freezer-if it wrinkles then it is ready).

Step 4: Pour into sterilised jars and seal if you want to store or into unsterilized jars if you will be consuming it in the next month or so.


Vaso’s Greek pie with greens and feta (Spanokopita)

An all time favourite, use any greens you have grown or foraged!

Tuesday cooking group at the Maxwell Centre
  • 1 pack filo pastry (12 sheets)
  • 1 small bunch dandelion leaves
  • 1 bunch spinach leaves
  • 1 bunch beet greens
  • 1 small bunch young nettles
  • 1 large onion
  • 2 cups chopped spring onions
  • 1,5 cups mint
  • 1,5 cups fennel or dill
  • 400 g feta cheese
  • 2 eggs
  • Sunflower oil
  • Olive oil

Step 1:
Pre-heat the oven to 180 C. Chop the all the greens coarsely. In a pan over medium fire fry the onion
with some olive oil until transparent. Add all the greens apart from the spring onions, mint and
fennel/ dill. Stir fry until they are wilted and let aside to cool.
Step 2:
While greens are cooling oil up an oven baking tray and place 1 sheet of filo pastry- spread sunflower
oil on top of the filo sheet and repeat the process with 3 more sheets (4 sheets in total). Don’t worry
if you get some tears in them.
Step 3:
The greens must have cooled adequately by now. Add the feta cheese (crumbled), 1 egg (beaten)
the spring onions, mint, fennel/dill, salt and pepper to taste and a generous amount of olive oil. Mix
thoroughly and taste to adjust seasoning*. Add HALF the filling on top of the oiled filo sheets. Place 3more filo sheets on top of the filling (all oiled up) and add the rest of the filo sheets, not forgetting to
oil each one.
Step 4:
Make a weak eggwash with the remaining egg and a bit of water. Pre-cut the pie in pieces and
spread the eggwash on top. Spread a bit of olive oil over the eggwash and place in the oven for 40’
or until filo is golden.

Enjoy hot or cold!

Wakey wakey wildlife!

Its so exciting to start enjoying the company of croaking frogs having fun in the pond, red admiral and peacock butterflies enjoying the violets and pansies, drunk-like queen bumblebees looking for a nest or collecting pollen…We have spotted a few ladybirds scurrying around too. What have you been spotting in your garden or local park?

Click on the links for more information about these fascinating animals.

Welcome to the Grow Dundee blog

At the Maxwell Centre we have set up this community group and page in Dundee to:

1. Connect you with other local growers and foragers to share information, expertise, ideas and seeds, seedlings and cuttings! Join our Grow Dundee Facebook group and check out where people are growing in Dundee and upcoming events.

2. Organise and make our shared local growing and foraging, cooking and preserving harvest and crafting and recycling knowledge and resources accessible to everyone.

3. Showcase and encourage more sustainable growing and public use of Dundee’s green spaces for everyone through maps, fun activities and resources and workshops and events.

Lettuce, garlic and onion planted in autumn, catching up now!

Spring growing kits for local families

We have created a new growing kit for spring with 6 edible plants to grow and 6 craft activities. We’ll be delivering them this week. We have 75 for those who request them (first come first served). Some have gone to Action for children, social workers, many of the families that come to our Gardening Club.

They contain:

  • Discovery compost bag
  • Onions, peas, carrot, lettuce, radish and sunflower seeds
  • Pea seedling in a pot
  • Labels and oil pastel crayon
  • How to make your own recycled containers and tools
  • Gardening colouring sheet
  • Bird feeder activity with string and bird food
  • Magic lightbox activity with cardboard box
  • Cardboard hopscotch activity
  • Family tree activity
  • Weather vane activity with paper plates and straw and pencil
  • Easter surprises
  • A letter from the team

We’ll be uploading video instructions on how to sow your seeds soon!