Avonpark’s allotment produce is sky high

Diary posted

5th December 2018

Avonpark Village Gallery

Chef at Avonpark, Retirement VillagesVillagers at Avonpark are keeping active by growing a large assortment of produce in their very own allotments.  

Avonpark resident, Hugh Campbell, gave us an impressive list of what villagers have been growing in their allotments.  

Starting with the vegetables, residents have been producing: spinach, carrots, parsnips, courgettes, marrow, rocket, lettuce, French beans, potatoes, chard, sprouts, leaks and radishes. 

But it doesn’t stop there, the village is also growing a variety of vegetables including: strawberries, black currants, apples, raspberries, loganberries, and rhubarb.  

Maintaining an allotment can be therapeutic as well as being an excellent source for making some delicious food.  

Avonpark’s talented chef Claire Collis has provided two recipes that can be created using some of the allotments produce: 

Carrot Cake Recipe 


900g plain flour 

2tbs baking soda 

2tbs baking powder 

2tbs cinnamon 

900g caster sugar 

1.5kg grated carrots 

600g walnuts 

900ml oil 

12 eggs, beaten 

2tbs vanilla 

For the frosting 

One-part cream cheese 

Two-parts pastry cream 


Step one: preheat your oven to 180° and line rings with parchment paper. 

Step two: in a bowl mix together, the flour, baking soda & powder, cinnamon, sugar, carrots, and walnuts. 

Step three: pour the batter into the prepared tins and bake for approximately 30-35 minutes. 

Step four: once cool, turn out cake and cover with frosting. 

Step five: cream the cheese until smooth and add the pastry cream.  

Step six: cover the cake with frosting. 


Spinach & Goats Cheese Tartlets 


15 oz chopped spinach 

1 x large onion (finely chopped) 

5tbs olive oil 

2 tsp salt 

½ tsb nutmeg 

½ tsp black pepper 

5 eggs 

9 0z goats’ cheese 

9 fl oz milk 


Step one: sauté the onions in the oil and add the spinach.  

Step two: cook over medium heat until any moisture has evaporated.  

Step three: add oregano, nutmeg, salt and pepper and then set aside to cool. 

Step four: whisk together the eggs, milk add goats cheese.  

Step five: add the cool spinach mixture and blitz.  

Step six: pour into the tartlet shells and bake at 175° for approximately 20 minutes.  

Step seven: serve on dressed greens with balsamic reduction or basil oil. 

If you want to find out more about Avonpark, near Bath, then call 01372 383950 where you can discover more about the age exclusive retirement village, set in 15 acres of landscaped grounds.