There is something wonderfully satisfying about cooking with food you have grown yourself. But anyone with an allotment, vegetable patch, fruit trees or even a particularly enthusiastic courgette plant will also know the other side of growing your own: everything seems to become ready at once!

Suddenly there are courgettes on every surface, tomatoes ripening faster than you can eat them, bowls of damsons and figs waiting to be used and perhaps a marrow or two that managed to hide under the leaves until it became enormous.

Then there are the useful ingredients we create in our own kitchens. If you make Greek yoghurt, for example, what happens to the whey left after straining?

That is the idea behind my Thermomix® Allotment Kitchen: Nothing Wasted.

This is a practical collection of recipes and ideas for turning garden abundance, over-ripe fruit and kitchen by-products into delicious meals, baking, preserves and freezer staples.

The simple philosophy is:

Grow it • Cook it • Preserve it • Freeze it • Waste as little as possible

And with a Thermomix® TM7 to chop, blend, cook, knead and stir, dealing with a glut suddenly becomes much easier.

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What can I do with it?

When you open the fridge or walk in from the garden carrying yet another basket of produce, sometimes all you need is a little inspiration.

A few useful habits make a real difference too. Freeze whey in 100–150g portions so it is easy to use in baking. If you make yoghurt, keep some plain live yoghurt separately if you want to use it as your next starter. Cool cooked food quickly before refrigerating or freezing it and, whenever you are preserving food for long-term storage, always use clean equipment and follow a tested food-safety method.

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The Whey Collection

If you make Greek yoghurt at home, don't automatically pour the whey away after straining it.

That slightly tangy liquid is a surprisingly versatile ingredient. It can replace some of the liquid in bread and pancakes, add goodness to smoothies and even find its way into soups.

Whey & Greek Yoghurt Pancakes

Light and tender with a gentle tang.

Ingredients

150g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 egg
150g whey
75g Greek yoghurt
1 tbsp honey
25g melted butter

TM7 method

Add everything to the mixing bowl and mix 20 sec / speed 4. Scrape down and mix for another 5 sec / speed 4 if necessary.

Rest the batter for five minutes, then cook small pancakes in a lightly buttered frying pan over a medium heat.

Kitchen tip: Serve with fresh figs, berries and a spoonful of Greek yoghurt.

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Everyday Whey Bread

A particularly useful way to use a larger quantity of whey.

Ingredients

300g whey
500g strong white bread flour
7g dried yeast
1 tsp honey or sugar
1½ tsp salt
20g olive oil

TM7 method

Add the whey, yeast and honey and warm 2 min / 37°C / speed 2.

Add the flour, salt and olive oil, then knead using the TM7 dough function for approximately three minutes.

Leave covered until roughly doubled in size. Shape into a loaf and prove for another 30–45 minutes.

Bake at 200°C fan for approximately 30–35 minutes.

Kitchen tip: Only add more flour if the dough is genuinely too wet.

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Berry & Whey Smoothie

A quick breakfast or snack.

Ingredients

200g whey
150g Greek yoghurt
150g berries
1 banana
1 tsp honey, optional
Ice

TM7 method

Add everything to the bowl and blend 30 sec / speed 8.

Blend for another ten seconds if you prefer an even smoother consistency.

Kitchen tip: Frozen berries make this especially creamy.

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Leek, Potato & Whey Soup

Creamy without needing much cream.

Ingredients

1 onion
1 leek
500g potatoes
600g vegetable stock
20g butter
200g whey
Salt and pepper

TM7 method

Chop the onion 5 sec / speed 5.

Add the butter and cook 4 min / 120°C / speed 1.

Add the leek and potatoes and chop 5 sec / speed 5. Add the stock and cook 20 min / 100°C / speed 1.

Blend carefully until smooth, then add the whey and heat 3 min / 80°C / speed 2.

Kitchen tip: Don't boil the soup after adding the whey.

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Courgette & Marrow Collection

Courgettes must surely be one of the greatest examples of allotment abundance. One minute you are waiting impatiently for the first one and the next you seem to have twenty.

And if one manages to hide underneath the leaves, congratulations – you now have a marrow!

Fortunately, both are incredibly versatile.

Creamy Courgette & Basil Soup

A freezer-friendly way to use a glut.

Ingredients

700g courgettes
1 onion
1 garlic clove
500g vegetable stock
10g olive oil
Handful of basil
Salt and pepper
Greek yoghurt, to serve

TM7 method

Chop the onion and garlic 5 sec / speed 5.

Add the oil and cook 4 min / 120°C / speed 1.

Add the courgettes and stock and cook 18 min / 100°C / speed 1.

Add the basil and blend gradually until smooth. Season and serve with Greek yoghurt.

Kitchen tip: If freezing, leave out the yoghurt garnish and add it when serving.

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Courgette Fritters

Crisp outside and soft inside.

Ingredients

500g courgettes
2 eggs
80g self-raising flour
50g mature cheddar
2 spring onions
Salt and pepper
Olive oil

TM7 method

Chop the courgettes 5 sec / speed 5, then squeeze out as much liquid as possible.

Return them to the bowl with all the remaining ingredients except the oil and combine 10 sec / reverse / speed 3.

Fry spoonfuls in a little olive oil for approximately three to four minutes on each side.

Kitchen tip: Removing as much moisture as possible from the courgettes is the secret to good fritters.

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Courgette & Cheddar Savoury Loaf

Excellent for lunches and perfect for freezing in slices.

Ingredients

250g courgette
200g self-raising flour
1 tsp baking powder
3 eggs
100g Greek yoghurt
75g mature cheddar
30g olive oil
1 tsp mixed herbs

TM7 method

Chop the courgette 5 sec / speed 5, then squeeze dry.

Mix the eggs, yoghurt and oil 10 sec / speed 4.

Add the flour, baking powder, cheese and herbs and combine 10 sec / reverse / speed 3.

Fold through the courgette.

Transfer to a lined loaf tin and bake at 180°C fan for 40–45 minutes.

Kitchen tip: Allow the loaf to cool completely before slicing.

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Spiced Marrow & Apple Chutney

A useful way to make a marrow glut last.

Ingredients

700g peeled and deseeded marrow
250g cooking apples
150g onion
200g light brown sugar
250g cider vinegar
75g sultanas
1 tsp ginger
1 tsp mustard seeds
½ tsp mixed spice
½ tsp salt

TM7 method

Chop the onion 5 sec / speed 5.

Add everything else and cook for approximately 45–55 min / 100°C / reverse / speed 1, or until thick.

Transfer to properly prepared jars.

Kitchen tip: If you intend to store chutney long-term, always follow a tested preserving procedure.

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Damson Collection

A damson tree can be incredibly generous, but the window for using the fruit can feel frustratingly short.

Turning your crop into sauces, chutneys and prepared crumble fillings means you can enjoy that distinctive damson flavour long after the harvest has finished.

Damson & Apple Crumble Filling

Prepare ahead and freeze for easy desserts.

Ingredients

500g stoned damsons
400g cooking apples
80g caster sugar
1 tsp cinnamon
2 tbsp water

TM7 method

Cook all the ingredients 10 min / 90°C / reverse / speed 1.

Taste and adjust the sweetness if necessary.

Allow to cool completely before freezing or using immediately.

Kitchen tip: Thaw frozen filling in the fridge before topping with crumble mixture and baking.

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Damson Sauce

Lovely with porridge, yoghurt or ice cream.

Ingredients

500g stoned damsons
100g sugar, or to taste
50g water
½ tsp vanilla

TM7 method

Cook the damsons, sugar and water 12 min / 90°C / reverse / speed 1.

Blend carefully if you prefer a smooth sauce.

Add the vanilla and mix briefly before cooling.

Refrigerate or freeze in useful portions.

Kitchen tip: Try swirling it through homemade Greek yoghurt.

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Damson & Red Onion Chutney

A delicious savoury partner for mature cheese.

Ingredients

400g stoned damsons
250g red onion
150g cooking apple
180g cider vinegar
160g soft brown sugar
1 tsp ginger
½ tsp allspice
½ tsp salt

TM7 method

Chop the onion and apple 5 sec / speed 5.

Add the remaining ingredients and cook approximately 45–55 min / 100°C / reverse / speed 1, until thick.

Transfer to prepared jars.

Kitchen tip: Allow chutney to cool safely before storing and follow tested preserving guidance for long-term storage.

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Fig Collection

Fresh figs are one of those ingredients that feel incredibly luxurious when you have them – and slightly overwhelming when you suddenly have a tree full of ripe ones.

Fortunately, they work beautifully in both sweet and savoury recipes.

Warm Fig & Honey Compote

Wonderful with Greek yoghurt, porridge or pancakes.

Ingredients

400g fresh figs
2 tbsp honey
1 tsp lemon juice
½ tsp cinnamon
50g water

TM7 method

Cook 8 min / 90°C / reverse / speed 1.

Leave the compote chunky or blend briefly if you prefer it smoother.

Cool and refrigerate.

Kitchen tip: A little fresh ginger gives the compote a lovely lift.

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Fig & Apple Chutney

A savoury way to use a generous crop.

Ingredients

500g figs
250g cooking apples
150g onion
200g cider vinegar
150g soft brown sugar
1 tsp ginger
½ tsp cinnamon
½ tsp salt

TM7 method

Chop the onion 5 sec / speed 5.

Add the remaining ingredients and cook 45–55 min / 100°C / reverse / speed 1, until thick.

Transfer to prepared jars.

Kitchen tip: This is particularly good with goat's cheese or mature cheddar.

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Simple Fig & Almond Loaf

A moist afternoon cake using fresh figs and Greek yoghurt.

Ingredients

180g fresh figs
150g plain flour
75g ground almonds
1 tsp baking powder
½ tsp bicarbonate of soda
2 eggs
100g Greek yoghurt
75g honey
60g melted butter
½ tsp cinnamon

TM7 method

Mix the eggs, yoghurt, honey and butter 15 sec / speed 4.

Add the dry ingredients and mix 10 sec / speed 4.

Add the figs and combine 8 sec / reverse / speed 2.

Transfer to a lined loaf tin and bake at 170°C fan for 40–45 minutes.

Kitchen tip: Sprinkle flaked almonds over the top before baking.

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The Tomato Glut Collection

Then there are those glorious few weeks when the tomatoes seem determined to take over the kitchen.

A tomato glut is one of the easiest harvests to turn into future meals. Soup, passata and pasta sauce can all be frozen, while softer or split tomatoes can be cooked rather than wasted.

The preserving recipes below are intended as cooking guidance. If you want to keep preserves at room temperature for long periods, use an appropriate tested preserving method and current food-safety guidance.

Roasted Tomato & Garlic Soup

Deep, sweet and excellent for freezing.

Ingredients

1kg ripe tomatoes, halved
1 onion, quartered
4 garlic cloves
20g olive oil
500g vegetable stock
1 tsp dried basil or a handful of fresh basil
Salt and pepper

TM7 method

Place the tomatoes, onion and garlic on a baking tray, drizzle with olive oil and roast at 190°C fan for 35–45 minutes.

Transfer the roasted vegetables to the mixing bowl with the stock and basil.

Cook 10 min / 100°C / speed 1, then blend gradually until smooth, taking care with the hot liquid.

Season to taste.

Kitchen tip: Cool quickly and freeze in individual portions.

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Easy Thermomix® Passata

A freezer staple for pasta, pizza and soups.

Ingredients

1.5kg ripe tomatoes, quartered
1 onion, quartered
2 garlic cloves
20g olive oil
1 tsp salt
1 tsp dried oregano or basil

TM7 method

Add the onion and garlic and chop 5 sec / speed 5.

Add the olive oil and sauté 4 min / 120°C / speed 1.

Add the tomatoes, salt and herbs and cook 25 min / 100°C / speed 1.

Blend gradually until smooth.

If you prefer a thicker passata, cook for another 10–15 minutes using the simmering basket as a splash guard.

Kitchen tip: Freeze in labelled 250–500g portions so you can defrost exactly what you need.

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Rich Tomato Pasta Sauce

A versatile base for pasta, lasagne, meatballs and vegetables.

Ingredients

1kg ripe tomatoes
1 onion
2 garlic cloves
25g olive oil
1 tbsp tomato purée
1 tsp dried oregano
½ tsp sugar, optional
Salt and pepper

TM7 method

Chop the onion and garlic 5 sec / speed 5.

Add the oil and sauté 4 min / 120°C / speed 1.

Add the tomatoes, tomato purée and oregano and cook 30 min / 100°C / speed 1.

Blend briefly if you prefer a smoother sauce, then season and reduce further if necessary.

Kitchen tip: Add roasted peppers or courgettes and you can deal with two garden gluts at once.

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Tomato & Chilli Jam

Sweet, savoury and wonderful with mature cheddar.

Ingredients

750g ripe tomatoes, roughly chopped
150g soft brown sugar
120g cider vinegar
1 red chilli, deseeded for milder heat
1 small onion
1 tsp grated ginger
½ tsp salt

TM7 method

Chop the onion and chilli 5 sec / speed 5.

Add the tomatoes, sugar, vinegar, ginger and salt.

Cook approximately 45–55 min / 100°C / reverse / speed 1, until thick.

If it is still watery, continue cooking in five to ten minute stages until jammy.

Cool and refrigerate or preserve using a tested method.

Kitchen tip: Start with less chilli. You can always increase the heat in your next batch.

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Tomato & Courgette Relish

A brilliant two-glut recipe for summer.

Ingredients

600g ripe tomatoes
400g courgette
150g onion
150g cider vinegar
120g sugar
1 tsp mustard seeds
½ tsp turmeric
½ tsp salt

TM7 method

Chop the onion 5 sec / speed 5.

Add the tomatoes and courgette and chop briefly until you have a coarse relish texture.

Add the vinegar, sugar, mustard seeds, turmeric and salt.

Cook 45–55 min / 100°C / reverse / speed 1, until thick.

Cool and refrigerate or use an appropriate tested preserving method.

Kitchen tip: Lovely with sausages, cold meats or cheese.

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Tomato & Red Pepper Sauce

Sweet, rich and a great freezer standby.

Ingredients

800g tomatoes
2 red peppers, deseeded
1 onion
2 garlic cloves
25g olive oil
1 tsp oregano
Salt and pepper

TM7 method

Chop the onion and garlic 5 sec / speed 5.

Add the olive oil and sauté 4 min / 120°C / speed 1.

Add the peppers and tomatoes and cook 25 min / 100°C / speed 1.

Blend gradually until smooth.

Season and reduce further if necessary.

Kitchen tip: Use it as pasta sauce, a pizza base or a sauce for chicken.

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Slow-Roasted Tomatoes

Concentrated summer tomato flavour without needing lots of equipment.

Ingredients

Ripe tomatoes
Olive oil
Salt
Black pepper
Garlic and herbs, optional

Method

Halve the tomatoes and place them cut-side up on a lined baking tray.

Drizzle lightly with oil and season.

Roast at 120°C fan for two to three hours, until shrivelled and beautifully concentrated.

Cool completely before storing.

Use within a few days if refrigerated or freeze in portions.

Kitchen tip: Freeze the tomatoes individually on a tray first, then transfer them to a freezer bag. You can then remove only the amount you need.

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Green Tomato Chutney

For the tomatoes that simply refuse to ripen.

Ingredients

750g green tomatoes, chopped
250g cooking apples
200g onion
250g cider vinegar
200g soft brown sugar
75g sultanas
1 tsp ground ginger
½ tsp mustard seeds
½ tsp salt

TM7 method

Chop the onion and apples 5 sec / speed 5.

Add the green tomatoes and remaining ingredients.

Cook 50–60 min / 100°C / reverse / speed 1, until thick.

Cool and transfer to properly prepared jars.

Kitchen tip: For long-term storage, always follow a tested preserving recipe and current food-safety guidance.

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The Freezer is Your Friend

Not everything has to be cooked immediately.

One of the best ways to make an allotment harvest manageable is to prepare ingredients when you have them and freeze them in useful quantities.

Freeze whey in 100–150g portions ready for bread, pancakes, smoothies and soups.

Courgettes can be grated, squeezed dry and frozen in 250–300g portions for fritters, savoury loaves and soups.

Prepare surplus fruit and freeze it flat in bags for future compotes, crumbles and smoothies.

Surplus herbs can be chopped and frozen in ice-cube trays with olive oil, ready to drop into savoury dishes.

If you need to freeze yoghurt starter portions you can, although fresh starter is generally more reliable when making yoghurt repeatedly.

And don't forget to label everything. A freezer full of carefully prepared produce isn't quite as useful when every bag becomes a mystery ingredient three months later!

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What Should I Do With All Those Tomatoes?

When tomatoes are coming faster than you can use them, think about what stage they have reached rather than trying to save everything for salads.

Too many ripe tomatoes today? Make passata or roasted tomato soup and freeze it.

Very soft tomatoes? Turn them into pasta sauce.

Tomatoes beginning to split? Use them immediately in soup, sauce, relish or chutney.

Green tomatoes left at the end of the season? Green tomato chutney is the answer.

Courgettes arriving at the same time? Make tomato and courgette relish.

And if you simply want to capture the taste of summer for another day, make batches of passata and freeze them in labelled 250–500g portions.

Because a tomato glut isn't really a problem.

It's future meals waiting to happen.

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Nothing Wasted

The aim of the Thermomix® Allotment Kitchen isn't to make preserving or batch cooking complicated.

It's simply about looking differently at what we already have.

That bowl of soft fruit isn't necessarily past its best – it could be tomorrow's compote.

The courgettes taking over the kitchen can become soup, fritters and freezer lunches.

The whey left from your Greek yoghurt isn't waste – it's an ingredient for your next loaf of bread.

The tomatoes you can't possibly eat this week can become pasta sauces you'll be very grateful for in the middle of winter.

And that enormous marrow you discovered hiding underneath the leaves? There is definitely hope for that too!

With a little planning and the versatility of your Thermomix® TM7, garden abundance can become meals, baking, preserves and freezer staples that continue to feed your family long after the growing season has finished.

🌱 Grow it • Cook it • Preserve it • Freeze it • Waste as little as possible

Welcome to the Thermomix® Allotment Kitchen – where nothing gets wasted.