Grow it! Cook it! Eat it!

A Multi-cultural Intergenerational Cook Book

Allotments
Do you have Green Tendencies? Are you ready for a challenge? Can you deal with weeds, slugs and snails, greenfly, blight, and several other nasties? If so, then an allotment is for you. You will benefit from: eating fresh and organic food grown by yourself regular exercise, as part of a healthy lifestyle plots designed for disabled people (wheelchair and nonwheelchair users) are available on some sites. Contact the Allotments officer for further information improving mental health doing your bit for the environment by protecting an open green space and reducing the pollution associated with the transportation and packaging of food the simple pleasure of seeing your plants grow the opportunity to make new friends and become a seasoned allotmenteer.

Interested in Finding Out More?

Manchester City Council http://www.manchester.gov.uk Association of Manchester Allotment Societies http://www.amas.org.uk National Society of Allotment and Leisure Gardeners http://www.nsalg.org.uk Beth Johnson Foundation http://www.bjf.org.uk Manchester Creative & Media Academy http://www.mcma.org.uk The Centre for Intergenerational Practice http://www.centreforip.org.uk Generations Together The Generations Together programme aims to break down barriers between young people and older people and the wider community through the development of Intergenerational practice. Patrick Hanfling/Rachel York 0161 234 4188 p.hanfling@manchester.gov.uk rachel.york@manchester.gov.uk
Design: hello@mattsidebottom.com

Welcome!
This intergenerational multi-cultural recipe book has been designed and produced by young and older people from Higher Blackley and the surrounding communities in North West district. Some of the ingredients for these recipes have been grown on a plot at the French Barn Lane Allotments where the young, older people and their families have learned to grow their own. This work is part of the Manchester City Councils Generations Together programme which aims to break down barriers between young people and older people and the wider community through the development of intergenerational practice. It is funded by the Department for Children, Schools and Families, the Office of the Third Sector in the Cabinet Office, the Department of Health and the Department for Work and Pensions.

You will also qualify for a concession on the annual rent, if you are aged 60+, receiving a pension, registered disabled, chronically sick or unemployed. Why not visit your local allotment site? The best time to visit your chosen site is on a Sunday morning, as people will then be around who can help you. For futher information or to discuss any queries regarding allotments, please contact: Kenneth Wilson, Allotments Manager Fog Lane Park Offices, Fog Lane, Didsbury, Manchester, M20 6ED Telephone 0161 445 4241 Email allotments.manager@manchester.gov.uk

Starters

Chicken Tom Yam Soup

Contribution from Zurina

4 pieces skinless chicken legs, deboned and cut into thick slices (could use breast if you like) Chicken bone, cut into small pieces 3 carrots (thinly sliced diagonally) 3 tomatoes (cut into quarters) 2 sticks of lemongrass (bruise) 4 kafir lime leaves (bought from Chinese Supermarket, can be frozen if any left over) 1 inch galangal thinly sliced (bought from Asian Grocers of Chinese Supermarket) 10 mushrooms (any type) 2 onions (cut into quarters) A handful Coriander leaves Juice from 1 lime Sugar to taste Fish sauce 3 tablespoon 2 tablespoons vegetable oil 4 cups of water Paste Ingredients 4 green chillis (the amount could be added or taken away according to taste) 1 - 2 tomatoes 4 cloves of garlic A handful of coriander stalks All ingredients chopped in a food processor.

Zurina Says

Creamy Country Vegetable Soup

Contribution from Kathleen

Contribution from Jo

Spinach Soup
500g spinach, washed and chopped 25g margarine 750ml vegetable stock 1 onion, peeled and chopped 25g wholemeal flour (optional)

This dish originated from the Pattani region of Southern Thailand. I learned to cook it from my mother. My mother learnt to cook from my fathers relative who lived in Pattani (My great grandfather was born in Pattani then migrated to Malaysia). I have already shared this recipe with my 4 children. They enjoyed cooking this dish with me. While cooking I always talk about our family history which was told to me by my father and mother. It is the way our family makes connections with the history of our ancestors.

1 tablespoon of oil 2 tablespoons of butter 2 medium onions, finely chopped 4 carrots, sliced 2 sticks of celery, sliced 2 leeks, sliced 1 potato, peeled & cut into small cubes 1 clove of garlic, crushed 1 litre of vegetable stock (a stock cube will work) 300ml milk 4 tablespoons of cornflour Handful of frozen peas Salt & pepper Chopped Parsley 1. Heat the oil and butter in a large pan and add the onions, carrots, celery, leeks, potato and garlic. Stir gently until they start to soften and brown. 2. Add the stock to the pan and bring slowly to boil. Simmer gently for 30 minutes until the vegetables are soft. 3. Whisk the milk and the cornflour together in a bowl and stir into the soup. 4. Add the frozen peas and simmer for 5 minutes. 5. Add the salt, pepper and finely chopped parsley. 6. Serve piping hot. Its nice with some crusty bread or rolls.

1. Heat the oil in a pan and add the paste. 2. Stir until the paste smells fragrant then add the chicken bones (chopped into small pieces) 3. Then add the water, put in the galangal and lemon grass 4. Simmer for about 15-20 minutes (at this stage you could take out the bones if you prefer). 5. Add the chicken pieces and the carrots and simmer for about 5 minutes or until the chicken is almost cooked 6. Now add the onion, mushroom, tomatoes, kafir lime leaves, coriander leaves, fish sauce, sugar and lime juice. 7. Simmer until chicken is cooked through.

Kathleen Says

1. Saut the onion in the margarine for 5 minutes. 2. Add the spinach with the stock and simmer for 10-15 minutes until tender. 3. Liquidize or sieve and return to the pan to reheat. 4. If thicker soup is preferred, mix the flour with a little water and add, stirring all the time. Boil for 2-3 minutes until thickened.

Vegetable soups have always been popular in the north of England. In the reign of Queen Victoria food shortages were common. Soup kitchens were opened in Manchester for the poor. Soup is a good way of using seasonal vegetables, especially if you have a glut. You can vary the kinds of vegetables you use to suit what you have in store.

Contribution from Henrietta

Butternut Soup

Spicy Tomato & Bean Soup

Contribution from Tricia

Blackley through the years

Blackley (pronounced Blake-ley) comes from Old English words meaning clearing in a dark wood, and lies to the north of Manchester. Blackley, until the early 20th century, was essentially rural with a solitary corn water driven mill on the River Irk. 640 acres of Blackley were to be lost to the building of Heaton park for the Egerton family in 1772. Now incorporated into the City of Manchester, it is the Citys biggest park. The 1930s saw considerable redevelopment in Blackley. Its former rural nature is only hinted at now in place names like Meadows School, Plant Hill and French Barn Lane. The allotments are situated on French Barn Lane and are 9 acres in size.

1 large onion, peeled & chopped 3 tablespoons of oil Handful of coriander leaves 1 teaspoon of ground cinnamon 1 teaspoon of mild curry powder 2 apples peeled & chopped (Granny Smiths if you can get them) 500g Butternut Squash, diced 2 cups of chicken of vegetable stock 2 cups of milk

Tin (420g) of baked beans 1 onion, chopped tsp dried crushed chillies 300ml vegetable stock Knob of margarine 2 teaspoons dried mixed herbs Tin (400g) of chopped tomatoes

1. Brown the onion in the oil. 2. Add the coriander leaves, cinnamon and curry powder. 3. Add the apples and butternut and stir for a few minutes to absorb the flavours. 4. Add the stock and cover with a lid and leave to cook for about 10-15 minutes until the apple and butternut are soft. 5. Add the milk and leave for another 5 minutes. 6. Leave to cool a little, then puree in a blender or with an electric hand whisk. 7. Serve hot, in a bowl with a sprig of coriander and a swirl of cream if liked.

1. Put the margarine and chopped onions, herbs & chillies in a 2 litre plastic bowl and cover with cling film. Microwave for 2 minutes. 2. Remove, uncover and add the tomatoes, baked beans and stock to the bowl. Cover and microwave for 5 minutes. 3. Check to see if the onions are soft and the soup hot. If it isnt then re-cover the dish and cook for a further minute. 4. Serve the soup in warm bowls topped with a swirl of soured cream and accompanied with chunks of bread.

Mains

French Barn Chilli

Contribution from David

Plotatouille
Contribution from Phil

Chicken with Pumpkin and Black Bean

Contribution from Angela

2 tbsp Olive Oil 500g Mince 1 large white onion (chopped) 1 clove garlic 2 tins (800g) chopped tomatoes 2 tbsp tomato puree 2 bayleaf Pinch Cumin Pinch Oregano 2 drops Cayanne Pepper 1 tin (420g) red kidney beans Beef stock or 1 Oxo Cube 1 red hot chilli (diced) 1. Sweat the mince in a frying pan using the olive oil. 2. Add chopped onions and garlic. 3. Transfer to a large pan and add chopped tomatoes, tomato puree and stock. 4. Add the Cumin, Bayleaf, Oregano and Cayanne Pepper. 5. Add red kidney beans. 6. Simmer gently for approximately 30 minutes.

For a vegetarian chilli use 1lb soya beans, add vegetables, veg stock and above seasoning. Use sweet chilli pepper if you want a milder chilli.

4 onions chopped 4 peppers deseeded and chopped 1 chilli chopped 2 courgettes chopped 1 aubergine 1 clove of garlic chopped 8 tomatoes chopped Herbs 1. Fry the onion, peppers and chilli until soft. 2. Add the courgettes, aubergine and garlic and continue to fry for 10 mins. 3. Add the tomatoes and herbs, bring to the boil and simmer for 30 minutes. 4. Serve hot.

2 Chicken breasts boneless and skinless 1 small or medium sized pumpkin skinned and diced 2 tablespoon of dried black beans 1 mug of cold water 1 tablespoon of cornflour 2 tablespoons of brown sugar 2 tablespoons of vegetable oil Pinch of salt Soya sauce

1. Heat up a non-stick pan with vegetable oil, add in the pieces of chicken with the black bean. 2. Add in the diced pumpkin (after preboiling). 3. Add in salt and sugar. 4. Add in the water, simmer for 15 -20 minutes on low heat. 5. Add 3 drops of soya sauce. 6. Finally thicken the sauce with cornflour. This dish can be served with fluffy boiled rice.

Angela Says

This dish comes from a small village in Hong Kong. It is a Hockenese dish. My parents are from this small village, from the Hockenese family tree and learnt to make this dish through the older generation and had passed it on to me as I like this dish served with boiled rice now and again. I make this dish for my family and will eventually pass it on to my daughters. Pumpkin has Vitamin A, it is enjoyable and good for you.

12

13

Broccoli Frittata
Contribution from Henrietta

300g Broccoli Spears 300g New Potatoes 1 red onion 1 tblspn Olive Oil 4 large eggs 1 tblspn chopped chives Salt and pepper 40g grated Cheddar Cheese Chives to garnish

Henrietta Says
Any leftover vegetables can be added. But remember not to overcook this meal or it may become tough. Keep the heat moderate and cook it just until the egg is just set. The grill will finish cooking the top.

Chicken Curry
Contribution from Samina

Cooked Marrow
Contribution from John

Contribution from Carla

Kofta

1 kg chicken, skinless 2 medium onions 4 medium tomatoes 10 cloves garlic, crushed 1 inch piece of ginger, thinly sliced 5-6 green chillies cup green coriander 1 tablespoon salt 1 tablespoon red pepper teaspoon turmeric 1 teaspoon coriander cup of cooking oil Garam masala for garnishing 1. Put the oil and crushed garlic into a pan and heat until light brown then add a little water. 2. Add the onions and lightly brown. 3. Add the tomatoes, salt, red pepper, turmeric, coriander and stir until they make a paste. 4. Add the chicken and keep mixing and frying for at least 10 minutes. 5. When the chicken is cooked, add the ginger and one cup of boiling water and leave to simmer for 15 minutes on a low flame. 6. Serve in a bowl and garnish with chopped green coriander, green chillies and garam masala.

Marrow 500-800g mince (depending on size of marrow) Large onion chopped cup stuffing Salt and pepper

1. Blanch the broccoli in boiling water for 2 mins. Drain well. 2. Cut potatoes into chunks. 3. Cut onion into slim wedges. 4. Heat oil in a wide pan and fry the onion for one minute. 5. Add the potatoes and fry 34 mins until lightly browned. 6. Add the broccoli spears and reduce the heat. 7. Beat the eggs with the chives and salt and pepper. 8. Pour over the vegetables in the pan. 9. Cook 3 4 minutes until just set. 10. Sprinkle cheese over the top and place under a hot grill for approximately 1 minute until bubbling. 11. Sprinkle with chives and slice into wedges and serve.

1. Peel marrow 2. Cut in half lengthways, using a spoon scrape out the seeds from both halves. Put the marrow to one side. 3. Cook the mince and onion together until the onion is soft, season and drain the juices (keep this for the gravy). 4. Mix the mince and onion with the stuffing. 5. Fill both halves of the marrow with the mixture, put them together and wrap in tin foil. 6. Cook for 20mins 220oC, gas mark 7. 7. Make gravy using the saved stock. 8. Serve with potatoes and the gravy.

1 kg beef or lamb mince 3 medium onions Fresh dill or dried (to taste) 1 tbs turmeric 1 cans tomatoes 1 can chick peas 1 small spoon garm masala 3-5 cloves of garlic

1. Mix the mince together with the garlic and garm masala. 2. Mix well - really best left overnight. 3. Roll the mince into balls (size to suit). 4. Dice the onion and fry on medium heat until yellow 5. Put the meat balls into the pan with the onion and cook for about 5 minutes and then add a little dill. 6. Add the turmeric, tomatoes, chick peas and some salt and more dill to taste. 7. Add a little water just to cover the meat balls and cook until the balls are cooked through, making sure that they dont go dry.

14

15

Potato Salad
Contribution from Henrietta

Shepherds Pie
Contribution from Jeanette

Contribution from Jo

Bubble & Squeak

600g small new potatoes 4 spring onions 45ml olive oil 15ml white wine vinegar 175ml cup mayonnaise Chopped chives Salt and pepper 1. Cook potatoes until tender. 2. Finely chop spring onions. 3. Whisk together oil and vinegar. 4. Drain potatoes and put in bowl toss with oil, vinegar and spring onions. 5. Stir in mayonnaise and chives into potatoes. 6. Chill in fridge.

1. Chop carrots, potatoes and boil in water for about 20 minutes. 2. Fry mince for 5 minutes and add stock cube to the mince juice. 3. Fry mushrooms (3 5 mins) until golden brown. 4. Fry onions until golden brown. 5. Put the mince, mushrooms and onion in large pan and add tomato puree and seasoning. 6. Mix together and leave to simmer on a low heat for five to ten minutes. 7. Mash the carrots and potatoes with 1 egg and herbs. 8. Place mince in an oven proof dish and cover with potatoes. 9. Place under the grill to brown and crisp potatoes.

600g minced meat 2 kg potatoes Beef stock cube Mushrooms 1 large onion chopped 100g carrots chopped Tomato puree Butter 1 egg Salt and pepper for seasoning Mixed herbs for seasoning

450g hot, cooked and mashed potato 100g hot, cooked cabbage (shredded) 100g hot, cooked carrots (small chunks) 50g grated cheese 50g dried bread crumbs Seasoning to taste

1. Grease an ovenproof pie dish. Round 7 diameter, oval 8 x 6. 2. Season and mix the vegetables well. 3. Transfer to the pie dish and smooth the surface. 4. Sprinkle grated cheese over the mixture followed by the breadcrumbs. 5. Place under a hot grill. 6. Watch and listen for your Bubble and Squeak.

Jo Says

Slices of tomato can form a layer before the cheese is added and nutmeg can be sprinkled on top.

16

17

Curried Goat
Contribution from Adreece

Contribution from Dhurata Juka

Albanian Dish
400g onion 250g lamb mince Salt and pepper Garlic

Three Flavoured Sea Bass

Contribution from Zurina

900g Goat meat (you can use mutton) 1 scotch bonnet (this is a very hot pepper) 1 chopped onion Half a lime 2 tbsp all purpose seasoning 2 tbsp curry powder 1 tsp dried coriander 1 tsp parsley 3 tsp mixed spices 2 spring onions Chopped red and green peppers 1 inch fresh ginger 2 cloves of chopped garlic Half chopped sweet potato 1 vegetable oxo cube

Adreece Says
18

If its too spicy, you can eat this dish with plain yoghurt to placate the heat.

1. Marinate the goat meat in the lime, all purpose seasoning and curry powder and leave overnight. 2. Heat oil in a pan until hot, add the goat meat and stir for a few seconds. Put a lid on the pan and turn the heat right down to stew in its own juices for 45 minutes. 3. Add half a pint of veg stock and leave to cook for another 45 minutes, occasionally stirring. 4. Add mixed spices, coriander, parsley, ginger, garlic, onion, red and green peppers, spring onion and half the scotch bonnet (depending how hot you want it) and leave for 2 hours. Stir occasionally. 5. Add sweet potato and cook for another half hour until sweet potato is soft. This dish can be served with fluffy boiled rice.

1 medium size whole sea bass (clean and gutted) Oil for frying fish shallow fry 1-2 limes Sugar to taste 3-4 tblspn Fish sauce (available in supermarket) 1. First fry onion until golden colour. 2. Add salt and pepper to taste. 3. Add lamb mince and fry more until browned. 4. Add garlic. 5. When cool roll it into rolls and put in the oven for 15 mins. Paste ingredients 4 green chillies 4 red chillies (sweeter) 4 cloves garlic 8 shallots or 2 red onions

1. Score the fish diagonally 3 times each side. 2. Heat the oil in the frying pan or wok. 3. When the oil is really hot, put in the fish. 4. When the fish has cooked, put it aside. 5. Mix paste ingredients together into a thick paste. 6. Use half of the oil from frying the fish, heat up the oil and put in the paste. 7. Fry until the paste smells fragrant. 8. Then add the sugar, fish sauce and juice from 1 lime first. 9. Taste. Add more lime juice if need. 10. Pour paste/sauce mixture over the fish and serve.

19

Classic English Salad

Contribution from Kathleen

How the Community Allotment was put Together

The work on the allotment began in March 2010 when the weather began to improve after the cold winter months. Young people from Higher Blackley Scout group worked with local older people to build the raised beds while children from Pike Fold Primary School sowed seeds into pots and put them onto warm window sills to start the growing process. A group of students from the Creative and Media Academy for Girls donated their 1,000 Gifted and Talented prize money to the project for the greenhouse. The advice is always to buy as big a green house as you can afford and this funding allowed the project to buy a roomy 12x 8 foot with safety glass. By April 2010 a regular programme of sowing, planting, weeding and watering was set up with families from the primary school being mentored by the older allotment holders every Saturday morning. Originally the plan was to give all of the organisations involved in this project one raised bed each to work but because of the need to rotate the crops from one bed to another this idea was dismissed and the whole of Plot 11 is everyones responsibility. So that no one is ever short of something to do a Jobs to do list was written on a small white board and is continually updated with the advice of the more experienced older allotment holders.

1 large lettuce, washed & torn into pieces 3/4 large tasty tomatoes cut into wedges or 10/12 baby tomatoes if preferred A cucumber cut into slices, with or without the skin left on. I prefer leaving the skin on A handful of spicy radishes topped & tailed, sliced or cut into quarters A bunch of spring onions, washed & cut 1. Layer all the ingredients in a large glass bowl. 2. Drizzle on a nice salad dressing & stir the salad just before serving.

Kathleen Says
20

Lots of other ingredients can be added to this basic salad. Hard boiled eggs cut in slices, grated carrot, strips of red, yellow or green peppers give extra colour as do cubes or slices of beetroot, french beans lightly cooked & cooled then cut into 1 pieces. Some people like sugar snap peas, thin slices of celery or apple dipped in lemon juice. Anchovies are tasty. I like to add avocado slices & crumbled feta cheese. Whatever you like best - put it in the salad.

21

Cauliflower Cheese
Contribution from Kathleen

Contribution from Kathleen

Broad Beans With Bacon & Mint

2tsp oil 4 slices streaky bacon, fried in the oil then put on one side to cool 1 medium onion thinly sliced Half tsp sugar 450g broad beans 1tsp cider vinegar Handful of mint finely chopped 1. Into the warm fat that cooked the bacon fry the onion & add the sugar to it until it is golden brown. 2. Boil the beans for 6/8 mins. Drain well. 3. Add the beans & chopped bacon to the warm onions. 4. Stir in the remaining oil, vinegar, salt & pepper & mint.

Contribution from Kathleen

Beetroot & Apple Salad

6 beetroot 2tbsp mayonnaise 2tbsp plain yoghourt 2 crisp eating apples Handful of chopped chives Salt & pepper Salad leaves, rocket or watercress

1 Cauliflower Salted water 25g butter or margarine 25g flour 300ml milk 115g of grated Cheddar or Cheshire cheese Salt & Pepper

1. Trim the cauliflower cutting off the big pieces of stalk and break into florets. 2. Drop the cauliflower into a pan of almost boiling salted water (a little lemon juice can be added to keep the cauliflower white if needed). 3. Boil gently for 5 to 8 minutes until the cauliflower is just tender. 4. Drain out the water and put the cauliflower into a heatproof dish. 5. To make the cheese sauce, put the milk, butter and flour into a pan over a medium heat. Keep whisking or stirring until it all becomes thick and smooth. 6. Take off the heat and add the grated cheese until it is all melted and the sauce is a creamy golden colour. A teaspoonful of mustard can be added if desired. 7. Pour the sauce over the cauliflower and put into the oven at 180 degrees Celsius/Gas mark 4 for about 20 minutes. 8. If needed, sprinkle more cheese on top and put under the grill for a few minutes until golden.

1. Wash the beetroot without damaging the skins. 2. Trim the stalks short but do not remove them. 3. Put in a pan and cover with water, bring gently to the boil & simmer for 1/2hrs depending on size of beet, check by pressing a sharp knife into centre. 4. Drain well, leave to cool, peel off the skins & cut into cubes. 5. Peel the apples, remove cores & cube. 6. In a large bowl, mix together the mayonnaise & yoghurt. 7. Add the beetroot, apples & chives. 8. Toss well until all coated and nicely pink. 9. Add salt and pepper. 10. Leave to stand for 10 to 12 mins. 11. Serve with a green salad, rocket or watercress.

22

23

Desserts

Strawberry Shortcake
Contribution from Sarah & Shaun

Contribution from Maureen

Apple Batter
150g of plain flour 1 large egg 280ml semi skimmed or whole milk 1 large cooking apple Dessertspoon of sugar Large knob of margarine enough to cover the base of a small baking tin 1. Heat the oven to gas mark 8 or highest setting Centigrade or Fahrenheit. 2. Put the tin with margarine in the hot oven. 3. Put the flour into a mixing bowl making a hole in the middle. 4. Add the egg and a small amount of the milk and beat until you have a smooth batter continually adding the milk until you have used half of the milk. 5. Then gently stir in the other half of the milk until it is a smooth liquid with air bubbles. 6. Peel core and slice the cooking apple into thin to medium slices. 7. Remove the tin from the oven it should be smoking hot, pour the batter in then arrange the slices of apple over the surface of the batter and sprinkle with sugar. 8. Cook for 30 to 40 minutes serve hot or cold.

Contribution from Kathleen

Rhubarb Crumble
3 or 4 stalks of rhubarb 1 tablespoon of sugar 100g of flour 50g of margarine 50g of sugar

For the shortcake 225g self-raising flour 1 teaspoon baking powder 50g butter or margarine cubed 25g caster sugar 1 medium egg beaten teaspoon vanilla essence Milk for brushing For the filling 225g strawberries 150mls double cream 3 tablespoons yogurt Icing sugar to dust

1. Heat oven to 220oC, gas mark 7. 2. Lightly grease a baking tray with oil. 3. Sift the flour and baking powder into a large bowl. 4. Add the butter and rub in to a breadcrumb texture. 5. Stir in the caster sugar and make a hollow in the mixture in the bowl. 6. Stir milk and vanilla into the beaten egg, then pour the mixture into the hollow. 7. Using a blunt knife, mix the ingredients to form a soft dough, and shape into a ball with hands. 8. Roll out the dough into a round shape, about 20cm across. 9. Place onto baking tray and brush with a little milk. 10. Bake for 12-15 mins until it has risen and is golden brown. 11. Remove shortcake from the oven and slide onto a cooling rack, to cool. 12. When cool, very carefully cut in half horizontally. 13. Lift top layer onto a chopping board and cut into eight wedges. 14. Wash and dry the strawberries and cut into thick slices. 15. Pour the cream into a bowl and whisk until it is thick and add the yogurt. 16. Using a blunt knife spread half the cream mixture onto the bottom half of the shortcake, lay the strawberry slices over the cream and spread remaining cream over the strawberries. 17. Lay the eight wedges on top, sift caster sugar over the top of the shortcake.

1. Wash the rhubarb and cut it into chunky pieces. 2. Put the pieces into a pan with the sugar and a little water. 3. Simmer gently for a few minutes. 4. You can add some orange juice, marmalade or ginger spice to the rhubarb now if wanted for extra flavour. 5. Leave to cool. 6. Rub the margarine into the flour until it looks like breadcrumbs. 7. Add the sugar and then mix. 8. Put the rhubarb and juice into a heatproof dish and sprinkle the crumble on top. 9. Bake at 180 degrees Celsius/Gas mark 4 for 30 minutes until golden and crunchy. 10. Delicious served with custard, cream or ice cream

26

27

Carrot Jam
Contribution from Rosaleen

Fresh Carrot Halva

Contribution from Fatima & Razia

Contribution from Kathleen

Summer Pudding
8 thick slices of day old white bread, crusts removed 6 cups of mixed fruit such as strawberries, raspberries, blackcurrants, redcurrants, and blackberries 50g of caster sugar

1.4kg carrots 1.7 litres of water Lemon Brandy Sugar

1. Grate the carrots and put them into a saucepan with the water. Bring it to a boil and simmer until soft. 2. Blend the carrots using a blender or hand mixer. 3. For every 500g of carrots, add 500g of Sugar and the rind and juice of 2 lemons. 4. Return the puree to the pan and heat, stirring, until the sugar has dissolved. 5. Bring to boil for 30 minutes, stirring occasionally. 6. Remove from the heat and stir in one tablespoon of brandy for each 500g of jam. 7. Immediately pot the jam into hot sterilised jars and cover. 8. Label when cool.

Rosaleen Says

225g carrots (peeled and grated) 300ml milk (full-fat milk usually makes more creamy dish) 30g sugar 1 tablespoon rapeseed oil 1/8 teaspoon saffron teaspoon cardamom powder Ground 4 almonds teaspoon pistachio nuts, sliced 1. Put the carrots in a large saucepan. Add the milk and cook (partly covered with lid) over a low to medium heat, for about 55 mins or until the milk has evaporated. 2. Stir in the sugar with a wooden spoon and cook for another 10 minutes, adding the oil to stop it from sticking. 3. Add the saffron and cardamom poweder and mix well. Place in a shallow serving dish, and sprinkle with almonds and pistachio nuts. 4. Serve hot or cold. Hot usually tastes better in my opinion!

The brandy is optional but it will preserve the jam for longer.

1. Cut a slice of bread to fit neatly on the base of a large pudding basin. Trim another 5 or 6 slices to line the sides of the basin making sure the bread stands up above the rim of the dish. 2. Place all the fruit in a pan with the sugar. Dont add water! 3. Cook very gently for 4 or 5 minutes until the juices begin to run, then let the fruit cool. 4. Spoon the fruit into bread lined bowl with just enough juice to moisten the fruit. 5. Fold over the bread that stood above the rim over the fruit. 6. Then cover the top with another piece of bread cut to shape. 7. Put a plate on top of the pudding and weigh it down with a heavyweight such as a couple of cans of beans. 8. Chill the pudding in the fridge overnight. 9. To serve the pudding, run a knife between the pudding and bowl, put a plate on top and then turn the whole thing upside down so the pudding gently falls out onto the plate.

28

29

Best Scone Recipe

Contribution from Alice & Stephen

500g self-raising flour 125g slightly salted butter 125g caster sugar 250ml milk 150g sultanas (or raisins) 12g oz baking powder Large pinch salt

Alice Says
30

My children and their friends used to wait at the steps for the scones to come out of the oven.

1. Sieve the flour, baking powder and salt into a bowl. 2. Rub in the butter until very fine crumbs. 3. Make a well in the centre of the mixture. 4. Dissolve the sugar in the milk and add to the mixture. 5. Mix the flour with the milky sugar. 6. Add the sultanas and ensure the ingredients are thoroughly mixed. 7. Place dough on a floured board. 8. Make a round roughly ins/2cm thick. 9. Using a scone cutter (or cup/glass) cut into rounds and place on a lightly greased baking sheet. 10. Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough. 11. Brush the tops of the scones with a little milk. 12. Bake for 12-15 minutes in pre-heated oven (220C/425F) until well risen and golden. 13. Cool on a wire rack and serve with butter (and jam and cream if you wish).

31

Notes
Use this space to write down your own recipes, notes about the recipes you have cooked, ideas, and growing tips for setting up your own garden!

........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................

........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................

........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................

........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................ ........................................................

Finishing Up...
This project has engaged with over 68 individuals; 23 young people and 45 older people. They have been busy building raised beds, digging, sowing, planting, weeding, learning about the history of the area, finding out about favourite foods, cooking together, eating together and designing this book. One group of young people from Moston Youth Project was so impressed with the older people they had met they invited them to their summer barbeque and plan to visit them again during the school holidays. Staff and parents from Pike Fold Primary School have committed to continue working with the older allotment holders and growing their own on the plot over the next 12 months.

Acknowledgements
French Barn Lane Site Manager John and Allotment Holders; Local residents (special thanks to Rosaleen and Mary); Pike Fold Primary School (special thanks to Sarah); Manchester Link; Whitemoss Resource Centre; Crumpsall Park Community Caf; Wellbeing Centre (History Group); Manchester Creative and Media Academy (special thanks to Matt Sidebottom and the rest of the Manchester Creative and Media Academy Team for compiling and designing the book); Youth Offer in particular Moston Youth Project, Al-Hilal Centre; Plant Hill Sure Start Childrens Centre; WomenZone; Higher Blackley Scouts Group; Zest (Health); Childrens Services; Adult Social Care; North Manchester Regeneration Team and Beth Johnson Foundations Centre for Intergenerational Practice. We would also like to thank the group of girls from Manchester Creative and Media Academy for Girls for their kind donation to the project, which helped us to buy the greenhouse. Special thanks to Trevor and other allotment holders for building the greenhouse. Thank you!

Some of the people involved... Thank you!

This intergenerational multi-cultural recipe book has been designed and produced by young and older people from Higher Blackley and the surrounding communities in North West district. The intergenerational sessions focused on four activities, Young people interviewed older community members about their favourite recipes that they would like to be included in the book. Young and older people cooked some of the recipes, just to make sure that they were worth including! Young and older people worked together to design this book. Young and older people worked on the allotment together and will continue to meet throughout this year and the next, 2011. It has been a key priority for the Generations Together team and everyone involved in this project that intergenerational work in the area continues after 2010 when the funding comes to an end. There are a number of ways that this may happen but an obvious step is for the work on the allotment to continue. So, following advice from other allotment associations that have run similar intergenerational projects, a set of easy to read Ground Rules were written so that everyone could be very clear about their role. A Safeguarding poster was developed and displayed at the allotment so that adults knewwho they could talk to if they had concerns about a childs welfare. The leading organisation on intergenerational work is The Centre for Intergenerational Practice www.centreforip.org.uk Part of The Beth Johnson Foundation at Parkfield House, 64 Princes Road, Hartshill, Stoke-on-Trent, ST4 7JL Tel: 01782 844036