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  • Recipes Inspired by Harvest

    8 October 2019


    Harvest sees some of Britain’s finest produce come into season. From juicy apples to crunchy courgettes and ruby-red beetroots, eating seasonally couldn’t be easier at this time of year.

    Below are four recipes inspired by wonderful produce in season over the harvest period.

    Show us your bakes by tagging us at @searcyslondon on Instagram, Twitter and Facebook.


    Allotment Cake

    Makes 12 portions | Prep time – 45 minutes | Cooking time – 1 hour 30 minutes


    For the cake
    125g – courgettes, peeled and grated
    125g – parsnips, peeled and grated
    125g – beetroot, peeled and grated
    2 – eggs
    280g – caster sugar
    240g – sunflower oil
    375g – plain flour
    6g – salt
    5g – bicarbonate of soda
    3g – baking powder
    8g – ground cinnamon
    4 – lemons

    For the glaze
    375g – fondant icing
    60g – beetroot, peeled and finely grated

    1. Heat the oven to 170 degrees Celsius.
    2. Mix grated vegetables and set aside for later.
    3. Whisk the egg and sugar, then slowly add the oil to emulsify.
    4. Sieve the dry ingredients and fold into the egg mixture. Then add the grated vegetables followed by the lemon zest and mix well to combine.
    5. Pour mixture into a greased and lined 23cm cake tin and bake for 1 hour and 30 mins or until cooked.
    6. Allow to cool in the tin for 10 minutes and then turn onto a wire rack to fully cool.
    7. To glaze: melt the fondant icing in a microwave with a little water for 10 seconds at low power until liquid. Then add the beetroot and stir gently to combine. Then pour liberally over the cooled cake.
    8. Leave to set.



    Celeriac Soup

    Serves 6 | Prep time – 20 minutes | Cooking time – 40 minutes


    For the soup
    2 tbsp – rapeseed oil
    2 – onions, peeled and sliced
    1 – celery stalk, washed and roughly chopped
    1 – large celeriac, peeled and roughly chopped
    4 – eating apples, peeled, cored and quartered
    5g – fresh thyme leaves
    2 litres – vegetable stock
    200ml – almond milk
    Sea salt and freshly ground black pepper

    For the slaw
    1 – red apple, cored
    1 – green apple, cored
    50g – celeriac, peeled
    1 – lemon, juiced
    15g – chives, finely chopped
    Sea salt

    1. Heat oil in a large pan. Add the onions and celery and cook over a medium heat for 10 minutes until soft.
    2. Add celeriac, apples and thyme leaves to the pan and cook for 2 – 3 minutes.
    3. Add the stock, season and simmer over a low heat for 30 minutes until the celeriac is tender.
    4. Remove from the heat and blitz until smooth. Stir in the almond milk and heat through.
    5. For the slaw, cut the apples and celeriac into julienne, toss in lemon juice, season with salt and then gently stir in chives.
    6. Serve in deep soup bowls with a spoon full of slaw in the middle.



    Spinach Cake

    Makes 12 portions | Prep time – 1 hour | Cooking time – 20-25 minutes


    For the cake batter
    150g – whole egg
    5g – salt
    230g – caster sugar
    260g – sunflower oil
    300g – plain flour
    15g – baking powder
    300g – spinach, pureed – finished weight
    2 – lemons
    10ml – lemon juice

    For the filling
    200g – full-fat cream cheese
    100g – mascarpone
    40g – caster sugar
    10ml – vanilla extract

    To finish
    6 – raspberries, torn into rough pieces
    15 – small mint leaves

    1. Place egg, salt and sugar in mixing bowl and whip until light and well-aeriated.
    2. Continue whipping and add oil in a slow but steady stream, the same way as when making mayo or French dressing.
    3. Sieve flour and baking powder and add to egg mixture a quarter at a time, fully folding in each time making sure there are no lumps.
    4. Add spinach purée, lemon zest and juice and mix well.
    5. Place in 2 greased and lightly-floured 22cm sandwich pans and bake in pre-heated oven at 170⁰C for 20-25 minutes or until when checked with a skewer it comes out clean.
    6. Leave to cool fully in tins before turning out.
    7. For filling; place all filling ingredients in medium bowl and beat until slightly thickened.
    8. Spoon half filling all over bottom tier of cake and sandwich with other. Spoon remaining cream over top and spread evenly.
    9. Garnish with raspberries and mint.



    Vegan Spiced Lentil Soup

    Serves 8 | Prep time – 15 minutes | Cooking time – 60 minutes

    130g – red lentils
    3 – large red peppers
    30ml – rapeseed oil
    1 – onion, finely chopped
    3 – garlic cloves, crushed
    2 x 400gm – cans chopped tomatoes
    120g – tomato paste
    500ml – vegetable stock
    100ml – water
    1/2 tsp – harissa
    1/2 tsp – paprika
    2 tbs – parsley, chopped
    Cornish sea salt
    Freshly ground black pepper

    1. Preheat oven to 180°C.
    2. Place red peppers on a baking tray and drizzle with rapeseed oil, cook for about 30 minutes, until tender and the skins have slightly blistered.
    3. Remove peppers and leave to cool. Peel off the skins and roughly chop.
    4. Place a large saucepan on a medium heat and add 1 tablespoon of rapeseed oil. Sauté onion and garlic for 2-3 minutes until soft.
    5. Add vegetable stock, canned tomatoes, tomato paste, cooked peppers, harissa and paprika and using a stick blender blend these ingredients together until smooth.
    6. Add lentils to the pureed soup and simmer on a medium heat until soft for about 30 minutes.
    7. Taste the soup and adjust the seasoning to taste.
    8. Serve garnished with fresh parsley.



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