Grow Dundee

Pakora platter and chia pudding – Everyone’s kitchen

Everyone’s kitchen

Razia and Farzana’s pakora platter

Chia pudding

Harvest of the day: apples, chives, coriander, spinach

Pakora platter

(onion pakora, potato pakora, aubergine pakora, dal pakora and cauliflower pakora)

Ingredients

For the dough

3/4 cup Gram flour
1/4 Rice flour
1 cup lukewarm water
1 egg or 1 tbsp chopped tomatoes
Paprika 2 tsp, turmeric 1 tsp, salt 2tsp, cumin 2 tsp, fenugreek 1 tbsp

Fresh coriander, chopped

Vegetables

Baby spinach, chopped – Aubergine, sliced – onion, finely sliced, potato, grated, cauliflower, florets – courgette, grated

Method

Add the oil and put the deep fryer on full heat

Chop and slice all vegetables and keep them separately.

Mix the ingredients for the dough. Add more or less water depending on consistency. You might have to do more than on batch of dough, depending on the quantity of vegetables you are chopping.

Mix the vegetables and the dough together, coating all surfaces of the vegetables.

Add to the frying oil and wait a few minutes until brown.

Taste and add more spices/salt if needed.

Chia pudding (x4)

How to Make Chia Pudding

Ingredients

330ml almond milk, cashew milk or coconut milk, (or more for thinner texture)
85 g chia seeds
Optional
2 tbsp maple syrup
1 tsp vanilla extract
fresh fruit, nuts and seeds

Method

Add the chia seeds and milk (along with optional sweeteners) to a bowl or jar and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.

Cover the bowl or jar and place in the refrigerator for at least one hour. Chia seeds can also be made overnight for breakfast the next morning.

Stir the chia pudding before serving and add your favourite fruit, nuts, seeds and spices.

Autumn in a box – Harvest box #13

Note: Not all boxes are the same

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. All produce are pesticide free and may contain some intruders.

In your posy, you also have chives flowers (perfect for salad or scones), Alyssum (honey smell), Calendula (great to decorate salad).

In your tiny paper bags, you will find fennel seeds. Use them to bake, add to curry or in a cup of tea.

Although Autumn has arrived, you will find tomatoes, grape, chili (and maybe a tomatillo in your box).

All parts of the Kohlrabi are edible, try to roast it and keep the leaves to add to you soup.

If you like to roast some vegetables, like your beetroot, turnip, potatoes through some rosemary and thyme as well. If you feel like summery, turnip and beetroot can also be added to you salad along with your lettuce, rocket, mizuna and nasturtium leaves. Keep the leaves to add to your soup, with your celery stick !

If you have a patty pan or a round courgette, cook it as a regular courgette.

It is hard to find new ideas when it comes to cooking chard ! This recipe of chard bundle sounds a bit different.

With the broccoli leaves, you can bake stuffed broccoli leaves! Use the flowers to decorate your dish.

You are probably getting the last fruits of the garden, enjoy it ! Ps: if you have an pear, wait a few days before eating.

Once you had a lovely meal with your harvest box, enjoy your Melissa herbal tea as it has digestive properties.

Big thank you to Thilina and her boy for helping with the making of the boxes this week!

Next harvest box: Monday 24th, October. Order on Sunday 23rd.

Please, send pictures of your meals or recipes you are using ! Thank you.

Nadege: ndmaxinfo@gmail.com

Sweet potato and peanut butter stew & Victoria sponge cake – Everyone’s kitchen

Oca (or sweet potato) peanut stew with kale served with rice

Victoria sponge cake

Harvest of the day

Coriander, ocas (keep leaves), tomatoes, 2 chillis, kale

Oca (or sweet potato) peanut stew with kale (serves 4)

Ingredients

2 tbsp sunflower oil
2 onions – finely chopped
700 g ocas – tips cut off if needed and larger tubers cut in half (can substitute sweet potatoes)
1 tsp cumin seeds
4 large tomatoes – chopped (or 400g chopped tinned tomatoes)
4 cloves garlic – finely chopped
thumb sized knob of root ginger – finely grated
1 tbsp tomato puree
½ – 1 tsp chilli powder (depending on how hot you like it)
1 tsp ground turmeric
½ tsp ground cinnamon
1 tsp sea salt
good grinding of black pepper
4 tbsp peanut butter (I prefer smooth)
150 g kale – tough stalks removed & leaves roughly chopped
Coriander leaves – roughly chopped (optional)

Instructions

Heat the oil in a large pan, then fry the onions gently for 5 minutes.

Add the cumin seeds and ocas. Stir and cover the pot with a lid. Cook gently for 10 minutes.

Add all the remaining ingredients, except the kale and peanut butter, together with 500ml water. Stir, bring to the boil and simmer covered for another 10 minutes.

Take some of the liquid out of the stew and mix with the peanut butter to make a pourable sauce. Add back to the stew and stir. Throw in the kale and simmer with the pot covered for a further 10 minutes. Check everything is cooked to your liking. Give the whole thing a good stir, then ladle into bowls and scatter with some chopped coriander leaves if liked.

Classic victoria sponge cake (serves 10)

Ingredients

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

For the filling

100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Method

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a cooling rack and leave to cool completely.

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Courgette, pea and basil soup with homemade bread and apple flapjack – Everyone’s kitchen

Courgette, pea and basil soup with Irish soda bread

Apple flapjack

Harvest of the day

Courgette, parsley, leek, garlic, basil, apples

Roasted Courgette, pea and basil soup

Ingredients

1900 g courgettes (zucchini) about 3 large courgettes
2 leek
8 garlic cloves
4 tablespoon olive or rapseed oil
1500 ml vegetable
400 g frozen peas
150 g parmesan optional
40 g fresh basil
8 tablespoon cream or milk

Method

Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.
Trim the ends off the courgettes and slice them into chunks about 1cm thick. Place on a baking tray / roasting tin.
Trim the ends off the leek and slice into rounds of a similar size. Place on the baking tray along with the garlic cloves, then drizzle everything in the olive or rapeseed oil, season with salt and black pepper, and toss everything together until fully coated in the oil.
Roast the veg for 40-45 minutes, turning occasionally, until soft and golden brown (but not too charred).
Meanwhile, make up the vegetable stock with boiling water in a heatproof jug, then tip in the frozen peas and set aside to let them thaw.
Tip the roasted vegetables into a saucepan, along with the stock and peas, and bring to the boil. Simmer for 2-3 minutes until the peas are just cooked through.
Add parmesan, basil (keep a little of both back for garnish), and cream. Use a hand blender to blitz to a smooth purée then taste and add salt and black pepper as required.

Irish soda bread

Ingredients

250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter, cut in pieces
500ml buttermilk

Method

Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.

Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.

Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.

Apple Flapjack

Ingredients

2 Bramley Apples peeled and chopped into small pieces.
2 tbsp Caster Sugar
1 tsp Water
200 g Butter unsalted
5 tbsp Golden Syrup
50 g Light Brown Sugar
75 g Demerara Sugar
400 g Oats
1 tsp Cinnamon

Instructions

Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20cm square baking tin with baking paper.
Place the chopped Bramley apples into a saucepan with 2 tablespoons of caster sugar and 1 teaspoon of water. Cook on a low heat for 4-5 minutes, stirring often, until the apple starts to soften. Set aside.
In another saucepan, melt the butter, sugars and syrup on a low heat for a few minutes.
Stir in the oats and cinnamon.
Press half the mixture into a lined baking tin and press down firmly with the back of a spoon.
Spread over the apples, pressing them down lightly with your hand or a spoon.
Top the apples with the other half of the flapjack mixture, firmly press it down with the back of spoon and bake in the oven for 25-30 minutes.
Score into bars lightly then allow to cool completely in the tin. I often place the tin in the fridge for an hour to help the flapjack set.

Autumn is here – Harvest box #12

Your bouquet this week is green and white! Rosemary and be dried or added to your meat. Mint will make a comforting cup of tea. Alyssum has a honey like scent and will be great addition to salad or cake. Finally Yarrow and Feverfew will be a good herbal tea.

With your brassica leaves (kale or broccoli), you can stir fry them, or include them in a soup now that autumn has arrived! Chuck in your tender stem broccoli is you have some in your box!

For your salad, you have a lovely collection of tomatoes, mixed salad leaves (rocket, tree spinach, lettuce and nasturtium), and you can grate your beetroot and radish. Tree spinach has natural glitter under the younger leaves. So pretty and fascinating.

Keep the radish and beetroot top to make a quiche using the chard too.

The highlight of this week’s box is clearly the grapes! Only eat the purple ones and enjoy outdoor grown grape, from the garden.

Runner bean can be boiled and eaten with mayonnaise or olive oil!

So many apples in the garden! Some of them are a bit bruised but we didn’t want to waste them. They will be great for making a compote. you also have one or two plums (gage)

Veggie burger with homemade BBQ sauce and potato wedges – Everyone’s kitchen

Veggie burger with homemade bbq sauce

Potato wedges

Baked apples

Harvest of the day

Parsley, celery, tomatoes, lettuce, garlic, bramble, apples

Veggie burger

Ingredients (makes 5)

1 medium carrot grated
1 medium zucchini grated
1 small potato grated
1/2 celery stalk grated
2 tablespoons chopped fresh parsley
1/4 cup flour (31.75 grams)
1 egg
1/4 teaspoon salt
pepper to taste
1 tablespoon oil

Method

Pre-heat oven to 350° (180° celsius) line a cookie sheet with parchment paper, oil very lightly.

Wash, peel and grate vegetables, squeeze out excess moisture and place in a medium bowl. Add parsley, flour, egg, salt and pepper and mix gently to combine. Form into patties (5 or 6) and place on cookie sheet. Drizzle with a little olive oil and bake approximately 25 minutes, turning after 15 minutes. Serve immediately enjoy!

Homemade bbq sauce

Ingredients

1 tbsp olive oil
1 onion, finely chopped
400g can chopped tomatoes
3 garlic cloves, finely chopped
85g brown sugar
3 tbsp malt vinegar
2 tbsp Worcestershire sauce
1 tbsp tomato purée

Method

Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add the remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.

Potato wedges (serves 4)

Ingredients

4 medium potatoes
1 Tbsp (15 mL) vegetable oil
¾ tsp paprika powder
½ tsp onion powder
½ tsp garlic powder (optional)
½ tsp salt
1 pinch ground black pepper

Directions

Preheat the oven to 350°F (180°C). Cut the potatoes in half lengthwise, then cut into wedges about ½ inch (1 cm) thick.

Transfer the potatoes to a large bowl. Drizzle with the oil, paprika, onion powder, garlic powder, salt, and pepper and mix to coat.

Spread the potatoes out in a single layer, ideally over two lined baking trays. Try to not overcrowd the tray, as this won’t allow the potatoes to crispen up sufficiently in the oven.

Bake in the centre rack of the oven for 25 – 35 minutes, or until golden, stopping to give the potatoes a flip once halfway.

Serve with your favourite dip(s). Enjoy!

Baked apple

Ingredients

• 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold

• 1/4 cup brown sugar

• 1 teaspoon cinnamon

• 1/4 cup chopped pecans, optional

• 1/4 cup currants or chopped raisins

• 1 tablespoon butter

• 3/4 cup boiling water

Method

Bake until tender:

Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes,

until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan.

Credit photo to Ula and Marnie

Razia’s cooking – Everyone’s kitchen

Menu

Vegetable pakoras with chickpea curry and side salad

Elderberry and apple turnovers

Harvest of the day

For the pakoras: garlic, chard, kale, chilli

For the curry: bay leaves, coriander leaves, potatoes

For the side salad; lettuce, rocket, nasturtium leaves, tomatoes, beetroot, dill, parsley, tatsoi, chickweed

For the turnover: elderberry, apple

Vegetable Pakora

Ingredients

Ginger and garlic paste , 1 ½ tsp
Turmeric, Coriander and, cumin ground ½ tsp each.
Salt as per taste.
Mix veg: potatoes and courgette
Leaves: chard, spinach, beetroot leaves
2 medium onions chopped
3/4 Chillies
Chickpea flour
Sunflower oil, 1 l

Method

Chop all vegetables finely, place in a bowl and crush them with your hands. The idea is to bruise them and to extract some water.

Add 1 ½ tsp of garlic and ginger paste and all other spices. If you are making your own paste, blend together 2 garlic bulbs with 1 inch of ginger.

In a big pan, pour 1l of oil and bring to a boil. It needs to be really hot before you put the pakoras in.

In a separate bowl, add 2 cups of gram flour (chickpea flour), all the spices and salt (again) and 1 cup of water together with your hand of a whisk.

Combine chopped vegetables and gram flour mixture. Mix together and add 2 bitten eggs.

Take one table spoon and scoop out the mixture and frying the oil. Turn after a few minutes. It is ready once brown-ish.

Chickpea Curry

Ingredients

2 tins Chickpea
Half kilo potatoes
1 large onion
Ginger and Garlic paste
Turmeric, Coriander, Cumin and Chilli powder 1tsp each.
Bay leaves
Chillies
Salt
Fresh Coriander leaves.

Method

Chop the onions finely and fry in a pan with oil and spices and 1 ½ tsp garlic and ginger paste. When the onions are soft, add chopped potatoes, chickpea and some hot water. When potatoes are soft, add your chopped chillies and coriander. rEmove from heat.

Elderberry and apple turnover

Ingredients (for 4)

Puff pastry

2 cooking apples (Peasgood’s if you can get them)
A handful of elderberries, washed
1 egg, beaten
Sugar for dusting

Method

Peel the apples and chop them into small-ish chunks. Put them into a pan with a little sugar and water and cook on medium until they start to soften. While the apples cook, remove the elderberries from their stalks by running your fingers or a fork down them away from the main stalk.

Add these to the apples just as the apples are getting soft so that the berries burst and colour the apples.Turn the heat off and allow to cool while you sort out the pastry.

Note: Stem and raw elderberries are non-edible (risks of nausea, vomiting, and diarrhea . Always cook your berries before eating.

Roll the pastry and using a bowl or cutter make 4-5 circles

Put some of the apple mixture into the middle and then fold the pastry over the top to make a turnover.

Seal the edges with some firm pinching, put a few slits in the top of the pastry and then brush with the beaten egg.

Put into the oven at 190C for 35-40 minutes.

Tree spinach and pears are in your harvest box! – Harvest box #11

Yellow crystal cucumber, green chili peppers, tomatoes

Note: Not all boxes are the same

This week, you have 2 types of posy: herbal to add flavour to your meal and medicinal boost your body naturally. But most herbs can also be used for their medicinal properties.

Herbal posy: Parsley, oregano, chive, basil, dill. They can all be can be added to a fresh tomato and feta salad.

Medicinal posy: Calendula, feverfew, fennel, lavender, chicory flower, yarrow. What are they good for? Lavender is know for its calming properties, Feverfew for reducing headache pain, Fennel to support digestion, Chicory flowers to use as a tonic and appetite stimulant, Calendula is good for the skin and rashes, Yarrow helps wound cicatrisation, Raspberry leaves helps with menstrual cramps. All plants have more properties. Some shouldn’t be used if you are a child, elderly or pregnant. Please double check before using depending of your circumstances.

Is it lovely fruit harvest at this time of the year. Enjoy your plumbs and apples fresh or cooked in as a cobber! If you have a pear, enjoy it as it is.

Pear variety: hardy beurre
Apple variety: Bramble (big one, cooking apple), discovery, crab, Dark’s late delicious, Liddell’s seedling, Hoods supreme
Plum variety: Victoria

In the polytunnel, we have plenty tomatoes, lemon crystal cucumber and green chili pepper. You can make a fresh mixed leaves salad with your lettuce, rocket, mizuna

Use up your white and purple potatoes and celery to make a kale soup! If you have sprouted broccoli in your box try this broccoli and kale soup. Toast some bread and spread your homemade lovage butter.

Chard is pretty versatile and can be used instead of spinach in many dishes. This salmon and chard pie seems really nice as well as Roast squash, feta and chard börek

runner beans are usually boiled, stimmed or included in soups like minestrone. But have you ever tried it in a pie? This runner bean and ricotta pie recipe is quite intriguing!

Boil them, roast them, grate them ! So many option to use a beetroot. If you want to add colours to your meal, turn it into a heathy hummus.

Keep the leaves to throw in the soup and roast your radishes !

Finally, our tree spinach. It looks like a magical plant with pink powder on the lower part. Cook it as your regular spinach!

Thank you to Bethan for helping with the boxes !

Next harvest box: Monday 26th, September. Order on Sunday 25th.

Please, send pictures of your meals or recipes you are using ! Thank you.

Nadege: ndmaxinfo@gmail.com

Kale pesto, potato salad and Granny’s cake – Everyone’s Kitchen

Menu

Pasta with kale pesto

Potato salad with runner beans

Granny’s cake with homemade custard

Harvest of the day

Pesto: kale, basil

Potato salad: Potato, parsley, runner beans, chives

Granny’s cake: calendula to decorate

Kale pesto

Ingredients

85g nuts
85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
150 ml olive oil
85g kale
juice 1 lemon
spaghetti or linguine, to serve

Method

Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.

To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Potato salad

Ingredients

500g potatoes
200g green bean , trimmed
For the dressing
1 tbsp lemon juice
1 tsp clear honey
1 tsp wholegrain mustard
3 tbsp olive oil
4 spring onions / red onion , thinly sliced

Method

Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.

Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)

Granny’s cake

Ingredients (serves 10)

1 1/2 cups white sugar (300g)
2 cups all-purpose flour (280g)
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 (20 oz.) can crushed pineapples, with juice
1 cup brown sugar (for topping) (200)
1 cup pecans, chopped (for topping)

Instructions

Preheat the oven to 180º C and lightly grease a 9×13 inch baking dish with oil. In a large bowl combine white sugar, flour, baking soda, and salt, whisk.

Then add eggs, crushed pineapples with juice and mix with a spoon until smooth.

Pour the batter into a baking dish.

Sprinkle the dough with chopped pecans and brown sugar. Place the baking dish in the oven, bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean and dry.

Homemade custard

Ingredients

200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract

Method

Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.

Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Vegetable pie and rhubarb & plum crumble – Everyone’s kitchen

Vegetable pie with side salad

Plum and rhubarb crumble

Harvest of the day

For the side salad: cucumber, lettuce, tomatoes, rocket
For the pie: chard, broccoli, thyme or oregano
For dessert: rhubarb, plum

Vegetable pie

Ingredients

2 x 320g shortcrust pastry
2 red peppers, deseeded and cut into large squares
2 yellow peppers, deseeded and cut into large squares
1 good tomato pasta sauce
1 small courgette
2 medium red onions, peeled and thinly sliced
2 tbsp passata
2 fat cloves garlic, crushed
2 sprigs of fresh thyme
1 Medium free range egg, beaten
Salt and freshly ground black pepper

Method

Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.

Place the peppers, courgettes, chard, broccoli, onion. Garlic, thyme in a large pan, pour over the olive oil and mix everything together. Cover and cook for 15 min or until soft. Add your passata and stir.

Blind bake: line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm.

Place the vegetables into the case. Unroll the other pack of pastry and drape the pastry lid on top of the pie, pressing the edges together using a fork to seal. Brush the pastry with beaten egg (optional) and bake for 35 minutes until golden brown.

Remove from the oven and allow to stand for 10 minutes before serving.

Plum and rhubarb crumble

Ingredients

175 g plain flour
100 g cold butter cubed
250 g plums de-stoned and sliced in half
450 g rhubarb washed and chopped into 2-3cm pieces
1 teaspoon ground ginger
½ teaspoon mixed spice
150 g Demerara sugar for the fruit filling
50 g Demerara sugar for the crumble

Method

Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.

In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.

Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.

Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.