6-8 red onions Olive oil Balsamic vinegar Brown sugar Packet ready made puff pastry Parmesan Feta cheese Fresh basil leaves Cherry tomatoes Chop onions into thin slices, soften in pan with olive oil. Add two table spoons balsamic vinegar with a heaped table spoon of brown sugar adding a dash of water if required. Stir till onions soft and caramelised, season. Roll pastry into large rectangle to fit your baking sheet. Line baking sheet with baking parchment and put pastry on

40g unsalted butter 2 medium leeks, washed and thinly sliced 1 tablespoon Dijon mustard 100ml double cream 30g Parmesan, grated 2 thick slices of crusty white bread salt and freshly ground pepper Melt the butter in a heavy based saucepan. Sprinkle the leek slices with salt and soften in the melted butter for about five minutes, stirring occasionally. Add the mustard and cream. Let the mixture bubble away gently for a further 10 minutes before adding the parmesan. Once the che

25g butter Two chicken breasts, cut into strips 250g young leeks; I used 4 thin leeks straight from the allotment, washed and thinly sliced 850ml / One and a half pints hot chicken stock 1 ripe avocado peeled and sliced When ready to serve, 1 tablespoon freshly chopped coriander Melt butter in a saucepan, season chicken and fry for a few minutes. Gently sauté the leeks for 3---4 minutes (or place the chopped leeks in oven in a tin foil parcel with a little butter ,pepper

One of the pleasant problems allotment holders face is "what shall I do with all my produce?" Trying new varieties of vegetables can be challenging and fun, but how the heck do you cook asparagus? Thankfully, the Allotment & Gardens website has a fantastic section devoted to recipes. The best function of the recipe page, in my opinion, is the search box; just enter the vegetable you want to cook with, and the site delivers a whole bunch of tasty recipes to enjoy. There are ev