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July 21, 2017 11:13 am

Mocktail Recipes


Our talented staff at Concrete Garden recently tried their hand as mixologists and created two delicious non-alcoholic cocktails for a recent event we held. They went down so well that we thought we’d share the recipes so you can make them at home if you’re entertaining! Let us know what you think…

Possil Punch  |  rhubarb & ginger

First, make the rhubarb syrup:

For this, you will need…
• 2 cups sliced rhubarb
• 1 cup sugar
• 1 cup water
• 1-inch section fresh ginger, smashed
• 2 tablespoons zest from 1 orange
• 3 allspice berries

Combine rhubarb, water, sugar, ginger, orange zest and allspice in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb breaks down, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer, pressing with a rubber spatula to extract as much flavour as possible, reserving cooked rhubarb for another use if desired. Boil the syrup a little more. Rhubarb syrup will keep for two weeks in a sealed container in the refrigerator.

To make the mocktail…

You will need…
• 3-4 tablespoons rhubarb syrup
• 1/4 cup juice from 2 to 3 limes, strained
• 6 cups (48 ounces) spicy ginger beer, such as Bruce Cost
• 1 lime, cut into 6 wedges for garnish (optional)

Stir rhubarb syrup and lime juice together in a large pitcher. Fill pitcher halfway with ice and add ginger beer. Stir gently to mix and serve, garnishing glasses with a lime wedge, if desired.


(This recipe makes 2 drinks – multiply for however much you need if having a party)

You will need…
• 1 tbsp sugar
• small bunch mint
• juice of 3 limes
• soda water
(we used homemade mint cordial instead of fresh mint in each glass)


Muddle the sugar with leaves from the mint using a pestle and mortar (or use a small bowl and the end of a rolling pin). Put a handful of crushed ice into 2 tall glasses. Divide the lime juice between the glasses with the mint mix. Add a straw and top up with soda water.

These are recipes we found online and altered so we didn’t follow them exactly – try it as you go and alter it to suit your tastes.


July 9, 2017 5:42 pm

Our cookery classes have begun!

Our cookery classes have started! This week we made this delicious pasta dish from scratch. Watch this space for the recipe!

Join us for the next #CommunityKitchen cookery workshop!

July 1, 2017 5:55 am

Harry Potter Magic!

We had a fantastic day hosting the Harry Potter Day with Glasgow Science Festival  – huge thanks to all the volunteers and everyone who came along!

February 3, 2017 9:34 am

Seasonal Recipes: Buffalo-Wing Style Baked Cauliflower

buffalocauliflowerbitesrecipe_xlWe’re jumping on the bandwagon this month and trying out buffalo-wing style baked cauliflower.  Did you know that one serving of cauliflower contains 77% of your daily Vitamin C requirement along with loads of other vitamins and minerals? This recipe can be made as a side or a snack and all ingredients can be purchased from your local supermarket. You can have it with salad or a range of dipping sauces.

Don’t forget to look out for a Scottish or British flag when you buy your cauliflower!


  • 1 Cauliflower
  • 70g Plain flour
  • 1 tsp Garlic powder
  • 30g Red hot sauce
  • 2 tbsp Butter or Dairy-Free Spread
  • 2 tbsp Tomato puree
  • 1 tbsp of Aquafaba – the liquid from a tin of chickpeas or white beans (yes, really!)


  1. Pre-heat the oven to 220c/430f.
  2. Take the cauliflower. Remove the leaves, cut the florets off and wash.
  3. In a mixing bowl pour in the flour, 120ml of water, Aquafaba, garlic powder and a pinch of salt.
  4. Whisk until smooth then mix the cauliflower into the batter until coated all over.
  5. Place the cauliflower on an oven tray lined with greaseproof or parchment paper and bake for 20 minutes, turning half way through cooking.
  6. Meanwhile, prepare the buffalo sauce by melting the butter in a clean mixing bowl.
  7. Add the red hot sauce and tomato puree. Whisk until smooth.
  8. After 20 minutes of roasting, take the cauliflower from the oven and mix into the buffalo sauce until coated all over.
  9. Place the cauliflower bites into an oven dish and bake in the oven for a further 20 minutes, turning half way through cooking.
  10. When crisp, take from the oven and serve straight away.

If you don’t like spicy food why not try this lemon infused cauliflower rice.

Recipe Source: Warren Nash

January 13, 2017 10:52 am

Seasonal Recipes: Dairy Free Bread and Butter Pudding for Veganuary!

breadnbutterpud1Vegan Bread and Butter Pudding

For those of you who are trying out Veganuary and craving some comfort food in these cold months, we have a great dairy free winter warmer that uses up any stale bread you have knocking around! It’s super easy with only an hour long cooking time…


  • 100 g dairy-free margarine , (suitable for baking)
  • 1 large pinch of ground cinnamon
  • 1 large pinch of ground ginger
  • zest of 1 orange
  • 10 thick slices of quality stale bread
  • 200 g of dried fruit such as apricots, sultanas, dates or a combination!
  • 5 tablespoons quality thick-cut marmalade (optional)

For the Custard:

  • 1 vanilla pod
  • 800 ml soya milk , unsweetened
  • 5 tablespoons cornflour
  • 6 tablespoons golden caster sugar


  1. Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
  2. Halve the bread slices diagonally, then place roughly a third into the dish in a single layer. Roughly chop the apricots, then scatter a third into the dish along with a third of the sultanas. Cover with another layer of bread, scatter with more dried fruit, then cover with the remaining bread. Set aside, reserving the remaining dried fruit for later.
  3. To make the custard, halve the vanilla pod lengthways and scrape out the seeds. Add the seeds to a medium pan with the remaining custard ingredients and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
  4. Pour the custard over the bread then scatter the remaining dried fruit on top. Leave to soak for around 20 minutes, then place in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
  5. Meanwhile, gently warm the marmalade in a pan over a low heat. Once the pudding is ready, brush over the warm marmalade, then return to the oven for a further 5 minutes, or until golden and sticky. Allow to cool slightly, then tuck in. This stage is optional and not necessary. You can replace it with a sprinkle of brown caster sugar instead.

Here’s one we made earlier using leftover stale sourdough bread from one of our events, dates and a brown sugar topping instead of the marmalade…..


Recipe Source: Jamie Oliver’s Vegan Bread and Butter Pudding

Eating less animal products is great for the environment as well as your health. 51% of Greenhouse Gas emissions are created by animal agriculture compared to 13% of all the world’s transportation. 29% of the world’s fresh water is used for animal agriculture and 91% of the Amazon’s destruction has also been due to animal agriculture. Find out more on the Veganuary website.

#ThePledgeScotland              #Veganuary