The Parliament Allotment Enquiry

Many allotment sites in Glasgow have long waiting lists, are concerned about the rules and regulations and have no clear agreement with the Council on Association Committees’ management responsibilities.

The fact that information on the missives on the Council’s website consists of the 1959 rules and regs says it all!

The Community Empowerment Act passed in 2015 was supposed to sort all this out but action on implementation has been next to non-existent.

At last, the Scottish Parliament, in recognition of the rising demand for allotments and local food growing, is conducting an inquiry to find out what’s been happening on the ground over the last seven years.

Make your voice heard by filling in the questionnaire for the Parliament Allotment Inquiry

GAF has submitted our own response, which you can read below. Please use it when you write your own response, if that would be helpful.

Remember to get your response in by the 24th May – help would be plotters and the planet to a greener future.

Good Food Hustings – 27 April, 17:30 – 19:00

A promotional banner carrying the title and time of the event

From the organiser:

The Scottish Local Council Election for Glasgow City is due to take place on the 5th May 2022. This Good Food Hustings will be a chance to hear from party representatives on where they stand on key issues such as urban growing and allotments, emergency food provision, and food procurement. After hearing from candidates, attendees will have the chance to ask questions.

With the Glasgow City Food Plan launched in June 2021, this election is key in ensuring that elected councillors will support the implementation of the plan and the Good Food movement more broadly. The Glasgow City Food Plan is a framework to achieve: “a food system in Glasgow that is fair, resilient and environmentally sustainable and enables everyone in Glasgow to eat healthy, affordable, culturally appropriate Good Food irrespective of where they live, their income or personal circumstances.”

Representatives have been invited from the SNP, Scottish Greens, Scottish Labour, Scottish Conservatives, Alba and the Scottish Liberal-Democrats.

Why a 5:30pm start? We are starting the event at 5:30pm in order to be finished by 7pm, so that anyone who is observing Ramadan is able to fully participate.

You can see who the candidates are in all Glasgow wards here.

FebFest – From Plot to Plate Recipes

Our discussion event on Sunday 20th Feb invited Glasgow plotholders from around the world to share their local recipes.

  1. Sukuma Wiki
  2. Dandelion Coffee
  3. Mediterranean Spiced Bean
  4. Squash and Pumpkins
  5. Assorted Final Recommendations

Sukuma Wiki

from Doris Muli

This is a recipe using kale and spring greens.


  • Bunch of sukuma wiki washed and finely chopped
  • Onion chopped
  • Cooking oil
  • Tomatoes chopped
  • Salt to taste
  • Royco/stock cubes
  • Meat (chicken, beef, matumbo, mince) (optional)


  • In a sufuria (saucepan) fry the onion in cooking oil till it is golden brown on medium heat
  • Add in meat of your choice and cook on low heat till it is cooked and tender
  • Add in the tomatoes and cook till soft and squashed, add royco and or stock cube and mix all together evenly
  • Add the sukuma wiki folding in to mix it all up evenly and cook for 4-7 minutes
  • Serve


This dish can be served with ugali (mealie), rice, and chapati


Sometimes meat can be omitted in this process but cooked separately. Example: nyama choma (roasted beef) or with any choice of meat including fish.

An accompaniment would include kachumbari (tomato, onion, coriander).

Listen to Doris:

Shredded for a vegetarian dish
Chop more finely if meat is to be added

Dandelion Coffee

from Kris Szulc

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Kris saves dandelion seeds and grows them in a dedicated patch. He likes the fact that you can use almost every part of the plant.

When the flowers are very fresh you can deep fry them in oil before they close up and eat them as a snack.

The young leaves are also excellent in a salad.

But it is the roots which Kris finds most useful.

  • After the plants have grown for 3 to 4 months, pull them up and thoroughly wash and clean the tap roots.
  • These can then be cut into small pieces and dried in the oven for 30 – 40 minutes.
  • They can then be laid out on greaseproof paper to cool and lose the last of their moisture, ready to be ground and stored for making coffee.
  • The oven should be kept at about 180°C – 200°C; anything higher and they tend to burn. 

If you buy dandelion coffee in a health food shop it is very expensive.

Dandelions can also be used to make wine, and the soft drink dandelion and burdock.

(P.S. If you grow Witloof Chicory you can also use the root of that to make chicory coffee!)

Mediterranean Spiced Bean

from Sarah-Jane Sharp

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This recipe uses semi-dried or fully dried borlotti beans or fava beans from the allotment.

If the beans are fully dried they need soaking overnight and pre-cooking until soft. 

Ingredients (serves up to 8 people)

  • 1 large yellow/white onion – chopped
  • 1 large or 2 medium carrots – chopped
  • 4 sticks of celery – peeled to get rid of stringy bits and then chopped OR 1 large leek – washed and chopped OR both if you fancy it…
  • 3 large cloves of garlic (adjust to taste) – finely chopped 
  • Optional: red pepper – finely chopped AND/OR mild red chilli without membrane – finely chopped
  • 600 grammes (3 cups) of beans (Borlotti or beans without skins e.g. cannellini)
  • 2 tins of pulped or finely chopped Italian tomatoes (or 8 large ripe tomatoes chopped, if in season)
    • Using tins, add water to pick up tomato left in tin (up to half of each tin)
  • 2 tablespoons tomato pure
  • 2 teaspoons cumin
  • 2 teaspoons celery salt (especially if not using celery)
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt (to taste)
  • 2 vegetable stock cubes/pots
    • if using a pint of vegetable stock, do not bother with tomato tin water
  • 2 tablespoons of vegetable oil (or if vegetarian 1 tablespoon of oil and 1 tablespoon of butter)

Listen to Sarah Jane:


  1. Use a good deep sauté pan or a large saucepan heat the oil (and butter) and fry chopped onion until soft.
  2. Add carrots, leek/celery and garlic (and peppers/chillies) and cook until heated through.
  3. Add pulped tomatoes, water, stock pots, tomato paste, and spices. Simmer for a bit and stir.
  4. Add beans and cook for at least 20 minutes.
  5. Add salt (do not add until the end of cooking to avoid the beans getting hard) and cook for a further 10 to 20 minutes.


Serve with rice or good bread. Can be used with vegetarian sausages or eggs like baked beans.

Great cold too. It is almost better on 2nd day when the flavours have really soaked in!

Squash and Pumpkins

from Christine Forde & Emma Reeves 

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Listen to Chistine:

Squash/Pumpkin Gnocchi


  • 500g roasted and mashed squash
  • 500g mashed potatoes
  • 150 -250 grams of plain flour (depending on liquid in the squash)
  • salt and pepper
  • 1 egg


  • boil potatoes and mash
  • roast squash/pumpkin and mash
  • mix squash/pumpkin and potatoes
  • start adding flour 
  • add salt, pepper, eggs and mix well
  • work in flour until dry enough to roll out
  • flour mixture and then roll out and make into small balls or strips
  • boil in water and lift out after 2 mins or when it has risen to the surface
  • serve with a sauce, cheese etc

Sweet Squash/Pumpkin Pie

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  • Squash/pumpkin roasted – weigh out 500 grams and mash
  • maple syrup – 1 to 2 tablespoons – according to your own taste
  • 1 egg (some recipes suggest only egg yolk)
  • a quarter pint of milk (more/less depending on liquid in squash)


  • beat egg and some of the milk together 
  • mix into the squash and add more milk if too dry
  • add maple syrup – according to your taste; maple syrup gives the pie as distinctive flavour; can use caster sugar (and add spices such as cinnamon, ginger and/or nutmeg)
  • bake uncovered at around 180°C (160 for fan oven) for 30 minutes or until filling is set.

Savoury Pumpkin Pie Topped with Red Peppers and Bacon

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  • 1 cup or so of mashed pumpkin/squash and sweet potato (about 500g uncooked) 
  • 1 medium brown onion finely chopped 
  • 1 clove of garlic, crushed 
  • 1 tsp dried thyme 
  • 3 eggs, beaten 
  • 1/2 cup of cream 
  • 1/2 cup of grated cheddar or other tasty cheese 
  • 1 pastry shell or make your own pastry. 


  • Heat a small amount of oil in a frying pan. Cook onion, garlic and thyme stirring over medium heat for about 2 minutes or until the onion are soft. Leave to cool for a few minutes.
  • Beat eggs, cream and mashed squash/pumpkin mix in a bowl. Add cheese and onion mixture stirring well. Add salt and pepper to taste.
  • Press pastry into a greased pie dish and blind bake if necessary
  • Add the filling and decorate with peppers, and other veg. 
  • Bake uncovered at around 180°C (160 for fan oven) for 30 minutes or until filling is set.

(From Frugal and Thriving website –

And lastly, an assortment of final recommendations…

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