Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
Another bumper year from the old apple tree. Images: Kathryn Hawkins
Hello again. Well, that’s just about everything edible in from the garden for another year. It was a fine bright day yesterday, perfect weather for apple and pear picking. What a bumper harvest this year: 35kg apples and 10kg pears – woo hoo!
This year’s Concorde and Comice pear harvest. Images: Kathryn Hawkins
I’m glad to report on the back of last month’s post, there have been runner beans to enjoy at last. I picked off the last of them yesterday and took the plants down. As I type, the weather has become very stormy and I am pretty sure that the beans wouldn’t have survived a pounding from gale force winds.
Runner beans at last! Images: Kathryn Hawkins
In the greenhouse, some plants are shutting down like the French beans, cucumber and tomatoes. There are a few tomatoes left on the vines to ripen, but I was pleased with this basket full. The baby sweetcorn I planted (almost too) late is also about ready to pick.
Last of the runner beans. Image: Kathryn Hawkins
The sweetcorn fairies are coming. Image: Kathryn Hawkins
Looking forward to next spring, the potted mimosa plant is doing well in the greenhouse and has set lots of flower buds. Now all I need to do is keep it from the harm of a potentially very cold Scottish winter.
A hint of spring. Mimosa flower buds. Images: Kathryn Hawkins
Outside the garden is alive with beautiful colours of the Japanese maple and Autumn crocuses.
Glorious Autumnal shades. Images: Kathryn Hawkins
Sunny Autumn crocus. Images: Kathryn Hawkins
The deliciously scented pink rose is out flowering again. Such a heady aroma when you catch the scent in the air.
In the pink in October. Images: Kathryn Hawkins
I’ll end my post with a nod to the next season. I’ve been working on Christmas projects for a few weeks already but in the garden the holly trees are bursting with berries this year. Some would say that this means we’re in for a cold winter, but I’d prefer to believe that it simply means that this year has given the trees just the right growing conditions to produce a huge amount of fruit. We’ll see…..fingers crossed I’m right.
Bursting with berries. Images: Kathryn Hawkins
I’ll be back recipe posting in a few days, something suitably spooky for Hallowe’en. Until then, thanks for stopping by.
End of September and the pears are almost ready for harvest. Image: Kathryn Hawkins
Hello there. It’s nearly the beginning of a new month, and Autumn will soon be in full swing. September has been a pretty dry month here in central Scotland, unlike other parts of the UK. So dry in fact that the water butt is almost empty which is almost unheard of at this time of year. But no doubt Mother Nature will make up for it next month and you’ll be reading about it in my next garden post!
The day and night temperatures have lowered as the month has gone on. A few days ago, it was gloriously sunny and warm, and the sunflowers and rose opened up in response.
Sunshiny flowers. Images: Kathryn Hawkins
In the greenhouse, the Cobra French beans are still producing flowers and juicy green beans. Such a tasty treat.
A very beany harvest. Images: Kathryn Hawkins
And so to my tale. I was late planting runner beans this year and ended up leaving them in the greenhouse in large pots for quite some time. In mid August, the beans were failing to pollinate behind glass, I carefully moved them outside. After a few days of warm sunshine, regular watering and some feed, the beans started to form and began to develop very quickly. So pleased was I, I had a whole post planned on how to successfully grown runner beans late into the season.
Late starting runner beans. Images: Kathryn Hawkins
Then, early one morning in the middle of this month………
Deer oh deer! Images: Kathryn Hawkins
……this is what I woke up to! And here’s the culprit. Now a frequent visitor, he/she has also taken a liking to Salal berries (amongst many other plants!). I’m not too bothered about the berries as they are very hardy, but, the beans, I could have cried!
Bean and berry eating Bambi. Images: Kathryn Hawkins
After some hasty fleece wrapping, a few days on, the beans seem to be thriving again. The foliage and beans further up the stems were undamaged, and this is how they look this weekend; I may get to taste homegrown runner beans after all this year π
Beans in recovery. Image: Kathryn Hawkins
Another garden visitor who does no damage, is this delightful Robin who has started singing his heart out most days in the holly tree. Not the greatest of photos, but his song is an absolute delight to hear, and it is so loud!
Singing his heart out. Images: Kathryn Hawkins
I’m ending my post this week with an image of a radiant September sunset I captured this week. No sooner had I taken this picture, than the colours faded and it became dark very quickly. It was a glorious sight for a few short minutes at the end of a busy day. Until next month, thanks for reading my post. Best wishes π
Hello again. The sunshine here in central Scotland last weekend helped ripen off the Victoria plums on the small tree in the garden. And this year, I managed to get them picked before the wasps moved in:)
This year’s Victoria plum harvest. Images: Kathryn Hawkins
Not a bad haul, and there are still a few left on the tree for later in the month. I’ll admit that plums are not my favourite fruit but they do make a lovely jam, and are also delicious flavoured and baked with almonds. Hence, my two recipes this week.
Simply plum jam. Images: Kathryn Hawkins
The jam recipe is very straightforward, just 2 ingredients, fruit and sugar. Victoria plums, if not too ripe, set well without needing to add lemon juice to the mix. If the plums are very ripe, then add 1tbsp juice per 500g fruit.
Makes: approx. 1.5kg
Ingredients
1kg ripe Victoria plums
Approx. 850g granulated sugar
1. Wash the plums then cut them in half and prise out the stones. Put the stones to one side, and weigh the prepared fruit and make a note. You should use the same amount of sugar to fruit. If the plums are too firm to cut cleanly in half, you can cook them whole and then remove the stones once the fruit has softened – it is worth counting the whole plums before you cook them so that you know how many stones to fish for!
2. Put the stones on a piece of muslin. Gather up the sides and then bash with a rolling pin to crush the stones. Tie the muslin tightly to secure the crushed stones inside. You don’t have to do this, but I think the jam has better flavour and setting qualities if you add the stones.
3. Put the plums in a large saucepan. If they are ripe, you don’t need to add any water. If they are firm, add about 100ml. Heat until steaming, add the muslin bag, then cover with a lid and cook gently until very soft. If you’ve cooked whole plums, now is the time to do a little stone fishing.
4. Add the quantity of sugar to match the weight of the prepared fruit, and stir until dissolved, then raise the heat and boil rapidly until setting point is reached – around 104 to 105Β°C on a jam thermometer. Squeeze out the juices from muslin bag and discard, and stir the jam to distribute the fruit pieces before packing into clean jars and sealing whilst hot.
Making plum jam. Images: Kathryn Hawkins
Easy peasy jam pot covers. Images: Kathryn Hawkins
For a simple finishing touch, if you are thinking about gifting some of your jam, I often cut out rounds of paper napkin to cover the jar lids. Use a saucer or plate a few centimetres larger than the lid and draw round using a pencil. Secure the covers in place with a small rubber band and then tie with string or ribbon. Don’t forget the label.
Plum pudding perfection. Image: Kathryn Hawkins
My second plummy recipe is also very easy to make. You’ll need 850g plums and a dish about 1.7l in capacity. The bake will serve about 6 people.
Victoria plums, ripe and ready for pudding. Images: Kathryn Hawkins
How to make almond plum pudding. Images: Kathryn Hawkins
1. Wash and stone the plums as for jam, but discard the stones this time. Put two thirds of the prepared fruit in the dish and put to one side while you make the topping.
2. Mix 3tbsp ground flax seed with 135ml water and leave for a few minutes until thickened.
3. Whisk together 155g lightly salted, soft plant butter with 155g caster sugar, 155g ground almonds, 30g gluten-free plain flour and 1tsp almond extract until well blended and creamy. Stir in the flax egg and whisk to make a smooth cake batter.
4. Spoon over the plums in the dish and smooth the top. Push the remaining plums into the mixture on top and sprinkle with a few flaked almonds. Pop the dish on a baking tray and bake in a preheated oven at 180Β°C, 160Β°C fan, gas 4, for about 1hour 15 minutes until firm to the touch and golden. Best served hot with custard.
Ready for custard. Images: Kathryn Hawkins
If you have any leftover jam, add a layer in the bottom of the dish for extra sweetness.
Until next time, enjoy the autumn colours and I’ll hope to see you again in a couple of weeks or so.
A promising harvest awaits. Image: Kathryn Hawkins
Hello again. It certainly feels like the season is beginning to change here in central Scotland. The daylight hours are shortening and there is a distinct nip in the early morning and late evening air.
Ripening orchard fruit. Images: Kathryn Hawkins
Really happy to see so much fruit on the pear, apple and plum trees this year. It must have been all the rain we have had. Not long to wait until the picking starts π I have already harvested a few potatoes, and a few greenhouse tomatoes and French beans. Such a treat, and there is plenty more to come.
Garden and greenhouse treasures. Images: Kathryn Hawkins
Around the garden, there are still some signs of Summer like the orange lupin flowering for the third time, and such a large bloom. Usually the second and third flowers are small, but this one is a real beauty.
Late Summer flowering Crocosmia and a late blooming Lupin. Images: Kathryn Hawkins
Lovely Lacecap Hydrangea. Images: Kathryn Hawkins
And the bees are still very busy, especially around the Echinops and Golden Rod.
Busy bees in the sunshine. Images: Kathryn Hawkins
But you know the season is changing when the first Autumn crocus emerges in a darker corner of the garden, and the late flowering heathers are in full flower.
A few nights ago, as the daylight was fading, a new visitor came up the driveway and started tucking into the fallen sunflower seeds from the bird feeder. He/she stood on their hindlegs to reach a few seeds caught on the stone wall. You’ll see it is quite a chunky fellow, and is obviously finding enough food to keep its strength up:) The other image is of a magnificent Peacock butterfly absorbing the warmth from the sandstone wall outside my office the other day. What a beauty.
Night and day time visitors. Images: Kathryn Hawkins
My final images this month are of the Rowan tree in the back garden which has been quite bereft of berries for several years. This year it is laden, and so much so that they are beginning to fall to the ground before the birds have started to eat them!
Ripe Rowan berries. Images: Kathryn Hawkins
That’s me for another month. See you in September! Thanks and best wishes until then.
It’s that wonderful time of the year when the garden begins to yield produce thick and fast. My latest pickings are from the many Salal (Gaultheria shallon) bushes around the garden which have provided a very abundant crop of berries this year. Too many for me to deal with, so I’m happy to say that the birds are enjoying a feast as well.
This year’s Salal berry harvest. Images: Kathryn Hawkins
The berries are quite challenging to pick individually as they often go to mush in your fingers when they are very ripe. Last year I found a better way of dealing with the problem. Harvest them on their stalks – they grow in clusters so it is easy to snip off the stems with the berries attached.
Preparing berries for the freezer. Images: Kathryn Hawkins
Wash and dry the berries well, then lay on trays and place in the freezer until you are ready to deal with them. Once frozen solid, they pull away easily from the stems and the berries can then be packed and returned to the freezer for future use.
If you want to use them fresh though, you’ll have to persevere and pull them gently from the stems after washing and drying them.
Zesty, fruity loaf cake. Image: Kathryn Hawkins
My recipe this week uses the berries fresh, but you don’t need that many for the mixture. I did try it with frozen and it worked fine, but the texture was a little wet for my taste. Blueberries would make a good substitute if you prefer. This is one of those cakes that gets better the longer you leave it. The flavours become more fruity and the texture is denser and richer. Store in an airtight container for up to a week if you can leave it alone. The initial crunchiness of the lemon sugar top will disappear on storing, but it is replaced by a sticky lemony crust instead. It freezes fine as well π
A berry nice slice. Image: Kathryn Hawkins
Serves: 8
Ingredients
1tbsp ground linseed
Juice and rind 1 unwaxed lemon
185ml plant milk (I use a barista-style oat milk)
115g plant butter, softened
150g caster sugar
175g gluten-free plain flour blend
50g ground almonds
ΒΌtsp xanthan gum (optional, but the cake is very crumbly without it)
ΒΎtsp bicarbonate of soda (baking soda)
80g fresh Salal berries, washed
75g granulated sugar
1. Preheat the oven to 180Β°C, 160Β°C fan oven, Gas Mark 4. Line a 1kg loaf tin. Mix the linseed with 3tbsp cold water and put to one side to thicken. Mix 2Β½tsp lemon juice into the milk and leave for a few minutes at room temperature to thicken.
2. Whisk the butter and caster sugar together until creamy and well blended then gently whisk in the linseed and milk mixtures – don’t panic, the batter will look very lumpy!
Making the loaf cake batter. Images: Kathryn Hawkins
3. Add the lemon zest, flour, almonds, xanthan gum and baking soda, and mix well until the batter is smooth and creamy. Gently stir in the berries.
4. Transfer the mixture to the loaf tin, smooth the top and bake for about 1hr 15 minutes until risen and firm to the touch.
Adding the berries. Images: Kathryn Hawkins
5. While the cake is in the oven, prepare the lemon topping by simply mixing 2tbsp lemon juice with the granulated sugar.
6. When the cake is cooked, place the tin on a wire rack and skewer the cake in a few places. Spoon over the lemon sugar evenly to form a crust and leave the cake to cool in the tin.
Making the lemon sugar crust. Images: Kathryn Hawkins
As the cake cools, the sugar sets in a crusty layer on top whilst the juices soak into the cake. Delish. I served my cake decorated with a few (washed) Salal leaves for a splash of colour – just for show, these are not edible.
Freshly sliced loaf cake. Image: Kathryn Hawkins
Thanks for stopping by. I hope to see you again soon. Best wishes and happy baking π
Hello again. I thought I’d take a look back at the month and post a few pics of what’s been happening in the garden. This is the time of year when the soft fruit is ready. The cherries were picked a few days ago. The Morello tree is only very small, but I picked enough for a pie and managed to keep them protected from our feathered friends.
Ripe and juicy pickings. Image: Kathryn Hawkins
Only a few of the original canes of raspberries remain in the garden now. PLanted about 18 years ago, they still produce a fair few berries over the month. There are still a few left to ripen.
This year’s raspberry haul so far. Images: Kathryn Hawkins
Brightening up what continues to be a very up and down summer season this year, are some very colourful blooms. These 3 golden beauties produce new flowers right through until early Autumn.
Left to right: Bananas cream Leucanthemum, Argyranthemum, and Sunfire Coreopsis. Images: Kathryn Hawkins
All the lavenders and bellflowers (Campanulas) in the garden have done very well this year – they obviously appreciate the mix of sunshine and showers we’ve been having for the past few weeks. Very popular with our little winged, buzzing friends as well.
Lovely lavender and beautiful Bellflowers. Images: Kathryn Hawkins
The old white Hydrangea bush is putting on a great display of blooms this year. Elsewhere in the garden, these more recently planted mauve and blue varieties are also thriving. The colours are at their most vivid at the moment.
Gloriously white Hydrangea blooms. Images: Kathryn Hawkins
Cool coloured Hydrangeas. Images: Kathryn Hawkins
Last year a white Delphinium was added to this flowerbed which did so well, another one was planted a few weeks ago. The tall stems add great height to the beds and make the Hydrangeas look even bolder in colour.
Bold and bright Summer shades. Images: Kathryn Hawkins
And that’s me for another post. Looking forward to the month ahead, I’ll be back in the kitchen for my next post. Until then, thanks for taking the time to stop by π
Hello there. I have 2 recipes for you this month: light fluffy pancakes served with a homemade fresh peach jam, inspired by acquiring some homegrown fresh peaches last July. My then neighbour, asked me in to water his burgeoning garden and greenhouse whilst he was away on holiday, and in return I was able to enjoy the pick of the crop. How lucky was I when I discovered the greenhouse peach tree bearing fruit that was ripening so fast the peaches were literally falling from the tree.
Greenhouse white peach tree. Images: Kathryn Hawkins
I gathered up the crop and made peach jam for the very first time. Delicious it was too, and, by the way, I did give him a pot when he returned π The peaches were a very sweet and juicy white variety which peeled very easily without any intervention. I made some this year with firmer, yellow-fleshed peaches and dipped them in boiling water for a few seconds to loosen and then peel away the skins. You can also use a vegetable peeler to do this if preferred. You do need to peel peaches and nectarines for jam making because the skins become very tough when boiled with sugar.
Just peachy jam. Image: Kathryn Hawkins
Pancakes make the perfect base to enjoy homemade jam, so I am combining the jam and pancake recipes below in case you want to make either or both.
Makes: approx. 1.125kg jam and 12 pancakes
Ingredients
For the jam:
1kg peaches
6tbsp lemon juice
800g granulated sugar (I used 200g demerara sugar and 600g white sugar)
For the pancakes:
175ml plant-based milk
2Β½tsp lemon juice
150g gluten-free blended self raising flour
30g cornflour (cornstarch)
Β½tsp bicarbonate of soda (baking soda)
50g plant-based butter, melted
1tbsp maple syrup
A little vegetable oil for frying
1. For the jam, wash, skin and chop the peaches. If the peaches are very ripe, then will break up easily. If the peaches are firm, cut them into small pieces. Put the stones to one side and place the peach flesh in a bowl. Mix in the lemon juice.
2. Put the stones on a square of muslin, twist the edges together to contain the stones within, and bash hard with a rolling pin to smash them open. Tie the muslin securely.
Peach and peach stone preparation. Images: Kathryn Hawkins
3. Transfer the peach and lemon mixture to a saucepan, and heat until steaming and hot, then simmer gently to soften the fruit. If the peaches are very ripe and soft, they will require little or no cooking.
3. Add the sugar and stir until dissolved, then raise the heat, add the bag of crushed stones and boil rapidly until setting point is reached – between 104Β° and 105.5Β°C.
Making peach jam. Images: Kathryn Hawkins
4. Discard the stones and leave the jam to stand for a few minutes to thicken slightly, the stir to distribute the fruit pieces and spoon into clean jars and seal straight away. Cool, then label. The jam is ready to eat but will keep for several months if stored correctly.
Jammy spoonful. Image: Kathryn Hawkins
To make the pancakes:
1.First make a buttermilk. Mix the milk and lemon juice together and leave to stand for a for a few minutes until it thickens slightly.
2. Sift the flour, cornflour and bicarbonate of soda into a bowl and make a well in the centre. Add the melted butter, maple syrup and buttermilk and gently mix everything together to make a thick batter. Note: as soon as you mix the liquid into the dry ingredients, the raising agents get to work and produce air bubbles. You need to get the batter cooked as quickly as possible in order to make fluffy pancakes.
Making the pancake batter. Images: Kathryn Hawkins
3. Working quickly, brush a large frying pan or flat griddle pan lightly with oil and heat until hot. Use a tablespoon measure to spoon 2 spoonfuls of batter on to the hot pan to make a thick pool. Add further pools depending on how much space you have in the pan. Cook over a medium heat for about 2 minutes, turn over and cook for a further 1-2 minutes until lightly golden and puffed. Either transfer to a dish, cover and keep warm, or cool on a wire rack, whilst you cook the remaining batter.
Cooking pancakes. Images: Kathryn Hawkins
Serve warm or cold with your favourite toppings. The pancakes will keep for a few days in a sealed container and can be toasted or quickly pan-fried to heat through. They also freeze well.
Summer vegetables captured in a jar. Image: Kathryn Hawkins
Hello again. So, we’ve passed the mid point of the year already. Time for a recipe which preserves the time of year perfectly. My recipe this week is an excellent way to use up a selection of the vegetables that are at their best over the next few weeks. If you have homegrown produce, all the better.
Summer vegetables for chutney making. Images: Kathryn Hawkins
I was inspired by one of my favourite vegetable dishes, Ratatouille, when I put this recipe together. You can mix and match different, similar-textured vegetables in the recipe below, just replace weight for weight, one for another. I used a combination of red onion and mixed peppers, with fresh tomatoes and cooking apples, and some diced courgette (zucchini). The chutney is flavoured with garlic, bay leaves and ground coriander. Aubergine (egg plant) or squash would also be good in this mixture.
A taste of Summer. Images: Kathryn Hawkins
The quantities below make a very generous amount of chutney but you can of course, cut the amount of vegetables you use to make less.
Makes: approx. 3kg
Ingredients
450g prepared mixed bell peppers (approx. 1 each large green, yellow and orange peppers), finely chopped
3. Pour over the peppers and onions and stir in the coriander and courgette (zucchini). Bring to the boil, cover and simmer for 25 minutes until tender and jam-like.
4. Stir in the sugar until dissolved, then mix in the salt and some pepper. Bring to the boil and cook for about 30 minutes until thick and jam-like.
Cooking up vegetables for chutney. Images: Kathryn Hawkins
5. Turn off the heat, discard the bay leaves and spoon into clean jars. Seal immediately. Leave to cool, then label and store for about 1 month before opening. The chutney should keep in a cool, dark cupboard for several months.
Chutney, cheese and oatcakes. Image: Kathryn Hawkins
I look forward to sharing another recipe with you next month. Until then, enjoy the season and thanks for stopping by π
Scottish garden Lupins on a sunny day in early June. Image: Kathryn Hawkins
Hello again. I hope you are well and enjoying better weather than we are at the moment. Fortunately I took my photos of the garden earlier in the week before the weather turned unseasonably chilly and wet. Aside for the glorious colours outside right now, it has been hard to believe that it is actually June!
Peachy-orange Lupin. Images: Kathryn Hawkins
The Lupins started flowering earlier this year and subsequently many of the flowers are now going over, especially after getting a pounding by the heavy showers. Behind the Lupins, the yellow daylilies grow. For the short time they are in flower, the contrast with the blues of the lupins and geraniums is glorious, and their scent is very perfumed.
Bold and bright, yellow daylilies. Images: Kathryn Hawkins
The garden was full of Aquilegia in May this year which is unusual, 2-3 weeks before they usually flower. Most were over quite quickly, but these ones are lingering on in a shadier part of the garden. The one growing on top of the wall is very hardy and seems to enjoy being “king of the castle”. I have tried to sow the seeds elsewhere but it never seems to take anywhere else.
Violet Aquilegia growing on the top of an old wall; a deep blue Aquilegia and delicate lilac-coloured Meadow Rue. Images: Kathryn Hawkins
At last the peonies are coming out. Just a few single blooms at the moment with their delicious sweet and perfumed scent wafting around the flowerbeds.
Fragrant June Peonies. Images: Kathryn Hawkins
I lost quite a few of the lilac globe Alliums this year. Only a couple came up and they got blown over quite quickly. These 3 varieties seem to be a bit more hardy and are coping well with the elements.
This pale pink Lupin was one of the first to flower this year, brought on by the sunshine of last month and better weather at the beginning of the month, it is a little bit more sheltered than the others. The pink Bistorta grows very well in the garden and the bees love it. The foxgloves and pink cranesbill geraniums are also favourites of our little flying friends.
All the pinks. Top: Pink Lupins and Bistorta. Bottom: close-up on pink foxglove and cranesbill geranium. Images: Kathryn Hawkins
That’s my garden round up for this month. I’m back in the kitchen for my next post. I hope to see you in a couple of weeks when hopefully the summer will have returned π
The most colourful time of the year. Image: Kathryn Hawkins
Hello there. I have a super sunny recipe for you this week which I hope matches the weather where you are (sadly not here today as I type this). I really like tortilla wraps but find the readymade ones a bit on the doughy side. Homemade corn wraps have more texture and flavour, and make a great base for toppings or fillings if you fold them to make taco shells, and are utterly delicious fried as chips.
Loaded and ready to eat. Image: Kathryn Hawkins
A little bit of patience is required to roll the perfect tortilla – I guess that’s why someone invented the tortilla press – but as with everything, practice makes perfect. You’ll see that mine have a raggedy edge, for a neat round edge you’d need to trim with a sharp knife, but I quite like the more characterful look π
The basic wrap is a very simple recipe which I hope you will enjoy trying. Enjoy them warm – they will become drier and firmer as they cool. You can reheat them by popping in the microwave for a few seconds. If you want to turn them into chips, the recipe is further down, below the basic wraps recipe.
Makes: 6
Ingredients
125g gluten free plain bread flour blend plus extra for dusting (Note: bread flour contains Xanthan gum so if you use a standard plain flour, add a little Xanthan gum to make the dough easier to work with)
125g fine cornmeal (Masa farina)
Β½tsp salt
2tbsp corn oil
1. Put the flour, cornmeal and salt in a bowl and make a well in the centre. Ad the oil and mix in, then gradually pour and mix in about 115ml water to bring the ingredients together into a soft clump.
2. Lightly flour the work top and gently knead the dough for a short time to make a smoothish ball of dough. Form into a neat round, cover lightly and leave to rest for 15 minutes.
Making gluten-free tortilla dough. Images: Kathryn Hawkins
3. Cut into 6 equal wedges. Working on one piece at a time, dust the work top lightly with flour, form a portion into a round and then roll and turn to make an approx. 18cm thin round. You will probably need to slide a palette knife underneath to turn the dough as it gets thinner.
4. Transfer to a lightly floured board and cover whilst you roll out the other 5 pieces in the same way.
Shaping tortilla dough. Images: Kathryn Hawkins
5. To cook, heat a dry frying pan until hot. Carefully add a tortilla and cook over a medium heat for about 2 minutes until it starts to bubble up. Flip over and cook for a further 1-2 minutes until lightly golden and toasted. Wrap them in a clean tea towel to keep them soft and warm whilst you cook the remaining rounds.
Cooking the tortillas. Images: Kathryn Hawkins
Serve the tortillas warm, topped with your favourite salsa or salads. I made up this very simple combination of chopped tomato mixed with canned beans, cooked sweetcorn and a little spring onion, all mixed together with sweet chilli sauce. Pile on top of a freshly made corn tortilla, sprinkle with fresh red chilli and fresh coriander, and add a dollop of vegan mayo on the side π
Corn and bean salsa. Image: Kathryn Hawkins
To make your own corn chips, cut cold tortillas into 8 neat triangles – I found it easier to use kitchen scissors to do this. Pour corn oil into a deep frying pan or saucepan to a depth of about 5cm and heat to 180ΛC. Fry a few chips at a time for about 2 minutes, turning in the oil, until crisp and lightly golden. Drain well and season whilst still warm – I used onion salt.
Cutting and cooking corn chips. Images: Kathryn Hawkins
Freshly fried and seasoned. Image: Kathryn Hawkins
These homemade chips are really the crunchiest chips I’ve ever tasted. They store well for several days in an air tight container (if you can leave them alone!).
My Virtually Free-from Kitchen 