News & Events

St Peter’s Church Buzz Stop

St Peter’s Gardeners have been very busy creating an amazing Buzz Stop in the churchyard directly behind St Peter’s Church. The garden has been planned specifically to create a haven for wildlife, and is full of mainly native pollinator-friendly plants, as well as a variety of habitats. It is now absolutely brimming with life and is a lovely place to go for a wander.

As you can see in these photos, borders have been planted with pollinator-friendly herbs and plants such as chives, comfrey, borage, foxgloves, daisies, forget-me-nots, wild geraniums and red valerian.

The grass has been left to grow in places, allowing cow parsley and ox-eye daisies to bloom. Combined with mowed paths through the meadow to give definition, the effect is truly stunning!

Bumblebee collecting nectar from comfrey

We are slowly trying to replace some of our green alkanet (which although extremely bee-friendly, does tend to take over!) with other pollinator-friendly plants. If you have any cuttings or seedlings from your garden you’d like to swap for something of ours, please get in touch!

Also, if you would like to volunteer to do some gardening with the group on Tuesday mornings please contact us

Butternut squash and harissa soup

Ingredients

  • 1 butternut squash, peeled and diced
  • 500g sweet potatoes, peeled and diced
  • 2 onions, diced
  • 1 large carrot, diced
  • 4 garlic cloves, roughly chopped
  • 1 thumb-sized piece of fresh root ginger, roughly chopped
  • 3 Tablespoons olive oil
  • 1 litre boiling vegetable stock (use vegan bouillon powder)
  • 1 heaped teaspoon harissa (rose harissa if you have it)
  • 1 400g can of chickpeas, drained and rinsed
  • Juice of 1 lime
  • Salt and pepper
  • Fresh coriander leaves, to garnish
  • Drizzle of tahini, to garnish

Method

Preheat the oven to 200 degrees celcius. Place the butternut squash, sweet potatoes, onions, carrot, garlic, ginger and oil in a baking tray and mix well. Cook on a middle shelf in the oven for 45min.

Transfer the roasted veg to a large pan, then pour in the stock and add the harissa. Bring to a simmer, then cover with a lid and cook over a low heat for 10min. Leave to cool slightly before blitzing to a smooth consistency.

Stir through the chickpeas and allow to heat through. Season with salt, pepper and lime juice to taste.

Serve with fresh coriander, a drizzle of tahini and extra harissa, if liked.

Adapted from a recipe from Cook Slow by Dean Edwards