Class 1 - Denise Frewin

Class 2 - Stephen and Christine Bayley

Class 3 - Sheila McKeand

Class 4 - Rachael Norwood

Class 5 - Pauline MacBrayne

Fisherman's Baked Potatoes

Serves 2 as a main meal or 4 as a lunchtime snack

2 large potatoes, scrubbed

Tin of kidney beans, drained

Tin of fish in tomato sauce (pilchards, mackerel or sardines)

3 sticks celery

1 tsp ready made mustard

Cheddar cheese, approx 150g

Knob of butter

Salt and Pepper

Mark each potato with a cross and bake in a hot over (200 deg/180 fan) for approx 1 hour until cooked through.

Meanwhile prepare the filling - roughly break up the fish with a dork and mix with kidney beans. Wash and chop the celery into slices approx 2cm and add to the fish mixture. Season with salt and pepper and mustard.

Grate the cheese as best you can, keeping fingers well out of the way.

When the potatoes are baked, remove from the over and carefully cut in halt - they will be hot. Using a dessert spoon take out one scoop of cooked potato from the middle of each half. Divide the grated cheese between the 4 halves, placing in the indentations. Replace the scooped out potato, pressing it down on the cheese with a fork. Pop a small knob of butter on top and return the potatoes to the over for approx 10 minutes or until the cheese has melted and the forked potato on top is turning golden.

Serve piping hot with filling mixture.

Class 6 - Sally Ballard

Vegetable Fritata


1 large red onion, sliced

2 large flat mushrooms

1 deseeded pepper, sliced

handful of washed and sliced spinach

4 medium sized potatoes, peeled and evenly sliced

4/5 eggs, beaten with a little milk

Oil for sauteing

Grated cheese, enough to finely cover the pan


*Put your sliced potatoes in a saucepan of water, bring to the boil and simmer for 5 minutes, then drain

*Take a large non-stick frying pan and add a swirl of oil (do not use a pan with a wooden or plastic handle!)

*Add the onions and pepper and stir for at least 5 minutes, over a low heat until beginning to soften

*Add the mushrooms and spinach and continue to cook for a few minutes - neither of these will take long to cook through

*Spread the mix evenly in the pan and add your potatoes slices

*Pour over your beaten effs and milk and cook over a low heat until it starts to set - do not stir

*Heat your grill

(Cover the pan with grated cheese and put the pan under the frill to cook the eggs from the top - watch to make sure this does not over brown

*Serve in wedges with rustic bread or additional veg if desired

This makes a substantial supper for two.

Class 7 - Joint win between Sally Ballard & Rachael Norwood

Loo rolls, pasta, have you any more?

I've checked on the internet and been to every store.

I want some for the master, 

I need some for the dame,

But I'm not giving any to that boy down the lane.

Here we are in lockdown, feeling rather sad,

But on reflection, life's not too bad.

Working in the garden, pulling out the weeds,

Now I must remember where I put those packs of seeds.

Class 8 - Diane Rowe

Class 9 - Rachael Norwood

Class 10 - Sally Ballard

Class 12 - Doreen Hogston

Class 14 - Mike Hibbs

Class 16 - Joshua F.

Class 18 - Joshua F.

Class 11 - Pauline MacBrayne

Class 13 - Denise Frewin

Class 15 - Jane Hibbs

Class 17 - Bairavee K.

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