Comforting meatloaf and gorgeous allotment kale cooked two ways

It was allotment day this weekend and we brought some jam and hot sauce as a contribution, there were lots of home made jams and even locally produced honey! There was a barbecue, a raffle and a true family day. This is when you really notice that having an allotment is not just for older, retired people, there are allotment holders of all ages. The weather was lovely and it was nice to just stand around and talk to everyone, it is a social crowd!

Every year they have  basket of the year competition and there were plenty of entrances this year, one basket had 27 different fruit, flowers and vegetables in it!


The most amazing things was that out of no where our allotment was selected the allotment of the year! I have to admit I am better at harvesting and cooking the veg than weeding and growing, perfect team work!


We were so happy about this I decided to celebrate with a salad with mainly allotment produce and a glass of bubbly when we got home! We picked a beetroot, a few tender beetroot leaves, 1 corn on the cob and a beautiful heritage carrot.


Allotment veg salad with chorizo

Preparation time 10 minutes 

Cooking time 7 minutes 

Serves 2


  • 1/2 fresh beetroot 
  • 1 carrot
  • 1 corn cob
  • 1 salad onion
  • 1 small cooking chorizo
  • 1 slice of firm silken tofu
  • 1 celery stick
  • 2 lettuce leaves
  • enoki mushrooms

Peel and cut the beetroot julienne. Slice the carrot. Boil the corn cob for 7 minutes and then slice off the corn when it has cooled. Slice the lettuce, the salad onion the cooking chorizo and the celery. Cube the tofu. Separate the enoki mushrooms.

Pan fry the chorizo and when that is cooked through place it all on 2 plates. I added some fruit flavoured vinegar and a dash of extra virgin oil before serving. It was perfect to eat in the garden on a sunny afternoon.


I went to the butcher for some mince meat for dinner. I wanted to make a meatloaf to go with some of the marrow we picked. I love meatloaf, it is such perfect comfort food. I added some extra spices but kept it quite basic.

I pickled some enoki mushrooms to go with dinner.



Preperation time 10 minutes 

Cooking time 40 minutes 

Serves 4

Oven 180C or 350F


  • 500 gr or 1 pound of mince meat (I used pork and beef 50/50)
  • 1 egg
  • 2 tbsp dried breadcrumbs
  • 4 tbsp skimmed milk
  • 1 bunch of coriander
  • 1 red chilli
  • 2 garlic cloves
  • 1 onion
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper

Chop up the coriander and chilli fine. Crush the garlic and dice the onion. Place the dried breadcrumbs with the milk in a bowl and let swell. Add egg and the mince and mix it.  Add the rest of the ingredients and mix everything. Then place it in the oven and cook it for 40 minutes. I put a munchkin in the oven and also some butternut squash.


There is a lot of kale at the allotment and I decided to try and make something new. I can only remember eating kale at Christmas when I grew up and I never realized how delicious it can be. I had read about a cooking technique I wanted to try, it was for cabbage but kale is quite similar so I gave it a go. It turned out delicious and I cooked the kale 2 ways.

Crispy kale 

Preparation time 5 minutes 

Cooking time 5 minutes 

Oven 225C or 440F

Serves 2-4


  • kale
  • 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 1 tbsp olive oil

Shred the kale. Mix the salt and sugar with oil. Make sure everything is mixed and then bake in the oven until crisp.

Pan fried kale 

Preparation time 5 minutes

Cooking time 10 minutes

Serves 2-4


  • kale
  • butter
  • 2 sheets of baking paper
  • 2 egg yolks
  • sea salt

Remove the core from the kale and cut it up, keep it quite large. Cut rounds out of the baking paper, the same size as the frying pan. Place one in the frying pan and place the frying pan on medium heat. Add a knob of butter and when melted add the kale. Place the second round of baking paper on top and a round plate, let cook for 10 minutes. Place the kale on a plate, sprinkle with sea salt, put the egg yolks on top and scatter the crispy kale on top before serving.


It was delicious, the kale was both crispy and soft and the egg yolks made it creamy and delicious.

The meatloaf came out smelling just like I imagined.


I made a mustard gravy and served it with the pickled enoki mushrooms and some lingonberry jam.


It was a homely dinner but still light with the marrow and the butternut squash, the kale was a delicious side dish.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: