• Fair Trader

Spring into HoTT Edibles!

SATURDAY 9 APRIL Join us for a day of stalls, advice and delicious free tasters of soup and cake!

Welcome to Spring and the HoTT Edibles Community Garden, just over the road from us at Fair Trader. Don’t let the chain across the entrance put you off – it has to be there for Council purposes but doesn’t mean the garden isn’t open. Pop in at any time for a wander round – the vegetables and herbs are free to harvest, and help yourself to the produce too.

Alison and Barbara, volunteers at the garden and members at Fair Trader, are keen to promote the garden to everyone who lives in or visits Holmfirth. There’s an array of herbs and veg and even a few fruit trees.

To celebrate Community Garden Week and Stop Food Waste Day we are working together with HoTT (Holmfirth Transition Town) to present a free information and tasting session in the garden. So, on Saturday 9th April we will have stalls with gardening hints and advice from the experts, as well as free tasters of Fair Trader’s Potato Peel Soup and Beetroot and Fairtrade Chocolate Cake! Drop by and join in the fun.

Here are the recipes just in case you’d like to make them yourself at home. Potato peel is usually thrown away but it is full of vitamins, minerals and other beneficial plant compounds.




  • 20g butter, or rapeseed or sunflower oil

  • About 200g potato peelings (about as much as you’d get from preparing a decent-sized tray of roast potatoes)

  • 1 bay leaf

  • Fried sage leaves

  • Salt and freshly ground black pepper

  • 500ml chicken or vegetable stock

  • 1 large or 2 medium onions, diced

  • 500ml whole milk

  • 2 tbsp finely chopped parsley leaves (optional)

  • Crisp-grilled bacon (optional)


Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes.

Add the potato peelings and give everything a very good stir for a minute.

Pour in the milk and stock, season well with salt and pepper and bring to the boil.

Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.

Remove from the heat and cool slightly, then purée in a food processor or blender, or use a stick blender, until very smooth.

Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.

Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a generous grind of pepper.




  • 1 large cooked beetroot about 175g in weight, roughly chopped

  • 200g plain flour

  • 100g cocoa powder

  • 1 tbsp baking powder

  • 250g golden caster sugar

  • 3 eggs

  • 2 tsp vanilla extract

  • 200ml sunflower oil

  • 100g dark chocolate (not too bitter), chopped into pieces

  • Crème fraîche or clotted cream to serve


Step 1

Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.

Step 2

When all the oil has been added, stir in the chocolate then tip the mix into a lined 900g loaf tin. Cook for 1 hour until an inserted skewer comes out practically clean. Leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

Fair Trader, March 2022

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