• Peel and thickly slice the sweet potatoes. Heat the oil in a large saucepan over a medium heat, add the onion and fry gently for a few minutes until softened and glossy, stirring occasionally, then add the garlic, cumin and chilli and fry for a minute longer.
• Add the sweet potato and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to the boil and simmer over a low heat for 20 minutes, by which time the sweet potato should be meltingly tender.
• Liquidise the soup in batches. Return it to the pan and season with a little more salt if necessary.
• Combine the feta and yoghurt in a bowl and serve spooned on top of the soup, scattered with a teaspoon of chopped sun-dried tomato if wished.

On 12th July a number of local chefs came along to the farm, heard about what we’re doing, picked their own produce and produced some tantalising treats. It was a truly inspiring day that celebrated the wonderful seasonal vegetables that can be found in the local area.

The chefs were given the freedom of the farm to harvest a selection of the produce and create a range of dishes. Cooking on a wood fire, they then came together to produce a menu that included a summer veg soup, a stirfry broccoli salad, a beetroot and onion chutney and a broad bean puree.

Josh Eggleton from the Pony and Trap said: “The ethos of the Pony and Trap is to use sustainably produced, local, fresh produce and The Community Farm ticks all those boxes. The vegetables grown here are fantastic and we are lucky to be able to put them on the menu every single day”.

Josh Eggleton and team from the Pony & Trap, Jamie Gardner from Yeo Valley, Barny Haughton from Bordeaux Quay, Jamie Pike from Co-Exist plus talented chefs from the Harbourside, Canteen and Ethicurean all joined us.