We’ve just signed this change.org petition to protect the closure of UK allotment sites. It’s been organised by Save Farm Terrace campaigner Sara Jane Trebar and has 14,410 supporters at the time of writing. Worryingly, the petition states that ‘councils across the UK are currently selling off allotment land to developers’ and that ‘between 2007 and 2013 the government only turned down 4 applications out of 199 to close allotment sites’. Most allotment holders would be devastated if their allotment site suddenly came up for grabs. We’ve been planting, growing, eating and composting on our own plot for the last twelve years. We feed ourselves well in the summer months from the produce we grow and we get plenty of exercise and fresh air whilst working there. There are stories, histories, memories and a wealth of knowledge and expertise on all of our allotment sites. Anyone with an allotment or an interest in growing food take a look at the petition and please share.
This hardly even counts for a recipe – in fact, lacking in quantities and details as it is, I think many a more seasoned ‘food blogger’ wouldn’t even share it. But I only make it once a year, and every time forget to write down exact details. So here it is for now – to be checked in 12 months and updated..
This is the stuffing my mum used to make, without reference to a written recipe. I love that it starts out with a good old fashioned packet of Paxo Sage & Onion stuffing mix!
1 x packet of Paxo Sage & Onion stuffing mix (or similar)
1 finely chopped red onion
1 finely chopped apple (skin on)
1 can chestnut puree
1 pack of sausage meat
Some chopped roasted chestnuts (if you have any)
Some sage leaves (again, if you have any)
Make up the stuffing mix as per the packet instructions. Stir in the chopped onion and apple. Add the sausage meat and can of chestnut puree and mix to thoroughly combine. Add the chopped roasted chestnuts. Press the mixture into a roasting dish. Dot with butter, and top each dot with a sage leaf. Roast in a medium oven for about 40 minutes until browned on top. You can also stuff some into your turkey, at the start of cooking.
It is delicious as part of the main event Christmas dinner, but perhaps even nicer as leftovers, spread like pate on toast – so it’s essential to make far more than you need!
Posted by Vicky