Jams and Chutneys
Autumn is the perfect time to start preserving ... with just a little time and effort, a large heavy-based pan, wooden spoon and a handful of sterilised jars you can make fantastic preserves at home.
Here's a recipe for caramelised onion chutney, one of the chutneys that we made using produce grown on our site in recent weeks to take to the fantastic Let's Eat Glasgow local food festival to give folk a taste.
If you bought some, we hope you enjoy it - once opened, keep refrigerated and try to use within 4 weeks.
This year's Family Fun Day was the best one yet!
Thank you to everyone who helped make this year's Family Fun Day on Sunday 14th August "the best one yet" including staff from Shettleston Housing Association, Marion, Kenny, Jane, Sandy, Lindsey, Norrie, Gerry, Dorothy, Gillian, George, Ami, Anne, Jenny, Tracy, Ann, Julie, Suzanne, Mary, Wullie, Heather McC, Joyce, Angela, Ronnie, Heather, Karen, Evelyn, Anila, David, Tam, Mr Giggles, Anne Nelson and the team from Jump'n'Jive, Free Wheel North, Scottish Fire and Rescue Service, Carmen, Nicole and Laura from Brighter East End, YFG and Alex from Fuse Youth Cafe, the fabulous Barrow Band, Birkhill Arts, Shettleston Mens Shed, Boomerang Workshop, McMillan Entertainments, Addison Malloy, DH Signs Ltd, Baillies Marquees, Welding Engineers, Lovell, I & D Cant Ltd, Video Watchman Systems, Anderson Bell & Christie, Langmuir & Hay, Structural Partnership and many more ...
Halloumi Kebabs with Chilli and Lime
Halloumi cheese is a great ingredient for the barbeque because it holds its texture and shape when cooked. The cheese is naturally quite salty so the lime is a perfect partner for it. This recipe will make four kebabs.