Summer Recipe: Cucumber & Tomato Gazpacho
Prep time: 20 minutes | Chill time: 1 hour. Serves 4
Ingredients:
2 Carmen F1 cucumbers, peeled
and chopped, 4 Black Opal tomatoes - chopped, 1 clove garlic, 2 tbsp olive oil, 1 tbsp vinegar (sherry or red wine) - Salt and pepper to taste
Instructions:
1. Blend all ingredients until
very smooth.
2. Chill in the fridge for at
least 1 hour.
3. Serve cold with a drizzle of
olive oil and optional garnish of herbs or croutons.
From Plot to Plate: Building a Heligan-Inspired Kitchen Garden
The kitchen garden at Heligan is more than a productive space-it's a celebration of connection.
Between soil and sustenance, between tradition and today. Whether you have a few raised beds or a full plot, building your own kitchen garden in the Heligan spirit is a journey rooted in seasonality, practicality, and pleasure.
Spring Recipe: Heritage Carrot & Parsnip Soup
Prep time: 10 minutes | Cook time: 25 minutes
Summer Recipe: Blenheim Orange Melon Sorbet
Prep time: 15 minutes | Freeze time: 4
hours. Serves 4
Ingredients:
1 Blenheim Orange melon peeled and chopped, Juice of 1 lime, 1 tbsp fresh mint, chopped, 2 tbsp honey or sugar (to taste)
Instructions:
1. Blend all ingredients until
smooth.
2. Pour into a shallow
container and freeze, stirring every hour until smooth and firm.
3. Serve in chilled bowls with
extra mint if desired.
Rainbow Chard, Three Ways: From Kitchen Garden to Plate
Bright, resilient, and endlessly versatile, rainbow chard is one of the most rewarding crops in the Heligan garden-and one of the easiest to grow at home. With vivid stalks of pink, yellow, red, and white, it brings colour to the plot and the plate throughout the growing year.
Root to Recipe
Subscribe for heritage recipes, kitchen garden guides, and tips on making the most of your harvest - season by season.