| Aioli (Provencal Garlic Sauce) |
This garlic sauce can be used as a dip for bread or raw veggies or as an accompaniment to fish or vegetable bakes.
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| Aubergine & Courgette Bake |
This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!
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| Autumn Pancakes With Blue Cheese Sauce |
This delicious pancake recipe is a filling meal on a cold evening. The tomato-based filling is quick and the blue cheese topping goes wonderfully creamy in the oven. Enjoy!
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| Autumn Pizza |
Don't be put off making your own pizza by thinking it's complicated - it's actually really simple. This one uses autumn veg box ingredients to make a delicious topping.
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| Beetroot Hummus |
Here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.
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| Black Nero Cabbage Soup |
I must confess I never thought I would fall for "cabbage soup"! So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of... Note: you can use kale or Savoy cabbage, too.
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| Broad Bean Couscous |
This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
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| Broad Bean Risotto |
This recipe is easy to do, and takes about 1/2 hour. Though you have to be patient if you're skinning the individual beans.
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| Broad Beans Quinoa |
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
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| Broccoli & Kale Stir Fry |
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
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| Brussel Sprouts With Garlic And Almonds |
Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts.
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| Butterbean and Pumpkin Seed Dip |
The pumpkin seeds and sunflower oil mean this dip is packed with healthy omega fatty acids, as well as essential vitamins and minerals. The butterbeans give it a protein-packed, creamy texture and the lemon juice gives it a real lift.
And the best bit is it only takes a few minutes to make!
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| Chilli Non Carne |
Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.
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| Classic Chick Pea Hummus |
Hummus (or humous) is a traditional Middle Eastern dip. It's a delicious way of using chick peas. It takes 5 minutes to make, so it's quick and nutritious.
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| Courgette Soup |
What? Courgette soup? Are you sure? Yes! Sceptical at first, but now converted. Amazingly simple and a great way of using and preserving a glut of courgettes.
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| Cream Of Asparagus Soup |
Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads. It works well with green or white asparagus.
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| French Blue Cheese And Potato Soup |
I discovered this potato soup recipe whilst on holiday in the Auvergne region of France. Many of the local dishes are based on potatoes, cream and cheese, and this one is no exception. This version has been adapted to make it slightly less artery-clogging.. But it's so delicious and simple to make that you'll want to enjoy it now and then as a treat.
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| Garlic Mushrooms |
This garlic mushroom recipe is a quick and easy starter, which is delicious served with fresh, home-made bread or bread buns - or even a side salad. The mushrooms are full of vitamins and minerals and the garlic is bursting with detoxifying and immune system boosting properties, so it's pretty good for you, too.
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| Garlic Potatoes |
This is a deliciously simple recipe that can add variety to plain, boiled potatoes. If you've cooked too many spuds and kept some in the fridge for a day or two, then this recipe can be knocked up with about 5 minutes' preparation. Easy!
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| Garlic Runner Beans |
The garlic and butter beans add a creamy flavour to the runner beans. This is a lovely way to serve runner beans, particularly if you're getting bored with just steaming or boiling them.
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| Garlic Soup |
This is, strictly speaking, a garlic and potato soup, but we call it garlic soup because it has so much garlic in! By roasting the garlic before using, it's much less pungent and has an even more delicious flavour.
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| Garlic Spinach |
This is a delicious recipe for garlic spinach. It's a great way of using up a glut of spinach and works well with baby spinach leaves or even winter spinach.
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| Ginger And Garlic Pak Choi |
Pak choi goes really well with ginger and garlic – which are both so-called “superfoods” and immune system boosters. So this recipe is not only tasty, but good for you. Whatever next?!?
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| Gratin Dauphinois |
“Dauphinois” was used to describe this dish designed for the young prince, heir to the throne, in France. It has been cooked for hundreds of years and there are many variations. It is delicious with a green salad for a lighter meal, or a tomato-based dish for a more filling dinner.
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| Hallowe'en Soup |
This recipe for Hallowe'en Soup is on test - but still available for you to try. Why not give it a go?
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| Hearty Butternut Squash and Red Onion Soup |
This recipe for butternut squash and red onion soup is on test - but still available for you to try. Why not give it a go?
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| Jerusalem Artichokes With Pine Nuts |
This is a lovely way of serving Jerusalem artichokes. The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.
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| Kale And Roquefort Parcels |
If you’ve got an excess of kale and a household that’s close to being fed up of eating it, here’s a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.
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| Kale Pesto Pasta |
This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
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| Leek And Red Onion Canneloni |
This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.
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| Lemon Hummus |
Fresh lemon rind and juice really lifts this hummus recipe, as well as adding a useful does of vitamin C. The chickpeas and tahini give you a calcium boost and the garlic is great for your immune system. Just as well it tastes delicious, too!
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| Lemon Lentils |
Lentils don't have to be boring... Adding lemon and optional spices to this dish perks it up and gives you a cold evening boost.
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| Lentil Bake (With Optional Apple) |
Lentil bake doesn't have to be dull! In fact, if made well, it's absolutely delicious. And it's a great way of using up any spare veg box items - or even some from the fruit bag.
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| Lentil Dahl |
This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.
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| Lentil Soup |
Lentil soup is an old favourite of mine. It’s thick and warming and there are so many ways to vary the ingredients, you never need to get bored of it.
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| Lentil Spag Bol |
Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.
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| Marinated Mushrooms |
This marinated mushroom recipe makes a delicious change and works well with fresh onions.
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| Melanzane Parmigiano |
Parmesan-baked aubergine. Simply delicious. If you're one of the many who's not convinced by the humble aubergine, I suggest you give this one a go.
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| Monastery Soup |
There are many variations on “monastery soup”, but here is one that works well with spring and summertime vegetables.
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| Mushroom Stroganoff |
This mushroom stroganoff recipe is a great vegetarian alternative to the traditional meat dish. I have tried so many variations of mushroom stroganoff recipes over the years, but this one, with all its tweaks, is my favourite.
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| Parsnip And Chickpea Curry |
This is a great way to use winter root vegetables. Cooked slowly, they can develop a lovely sweet flavour, which works well as a curry.
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| Porcini Mushroom And Spinach Quiche |
This quiche is great with dried porcini mushrooms. nd it’s a great way to use up spare spinach. Or, if you prefer, you can substitute Swiss Chard.
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| Potato & Garlic Celeriac Mash |
Using celeriac with the potatoes makes a nice change from “just” mashed spud. Celeriac is a useful source of winter vitamins and minerals and the garlic is a known immune system booster. This is a lovely side dish, if you fancy trying something a little different.
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| Potato Gratin |
This recipe is really easy. Just a little pre-cooking of the potatoes, then bung it all in a dish and in the oven for an hour. You're rewarded with a delicious, bubbling mass of creamy potatoes, which are delicious with fresh vegetables or as an accompaniment to a main dish.
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| Red Onion Risotto |
You can use red onions in place of white onions in most recipes. But here's one that we've developed specially for in-season red onions. It's great with added spinach, black nero cabbage or even kale.
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| Roasted Garlic |
Slow roasting garlic brings out its delicious flavour and seems to remove the bitterness that can sometimes accompany using lots of garlic in a recipe. The roasted garlic paste can either be used as a base for other dishes or served on its own with toast, as a starter.
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| Root Veg And Bean Stew |
This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.
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| Spiced Runner Beans |
Finely sliced runner beans are such a tender and delicious vegetable and these Indian-style spices really bring out the flavour. Quick to make and excellent with rice or to accompany other Indian dishes.
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| Spinach And Beans |
Sometimes spring isn’t quite hot enough for salads and you crave something to warm you up. This recipe uses fresh, in-season spinach, lightly cooked with beans of your choice. It works well with butterbeans, cannelloni beans or even black-eyed beans or chick peas.
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| Spinach And Rocket Salad |
This salad is easy to make and is great for a sunny spring day.
You can add even more flavour by using the Parmesan shavings. The key is to wash and dry the salad leaves thoroughly, so the dressing clings to them, giving a wonderful flavour.
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| Spinach Gnocchi Bake |
Spinach and Gruyere cheese make a delicious combination in this gnocchi bake. If you don't have spinach, it also works well with kale or chard.
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| Spring Vegetable Fricassee |
This dish is easy to make and browning the finished dish under a grill turns it into something special. You can use a variety of seasonal veggies, so try out whatever’s around. The vegetables suggested here are just a starting point!
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| Sun-Dried Tomato Hummus Sandwiches |
This is a delicious way of enjoying hummus, with the sweetness of the sundried tomatoes and the crunchiness of the seeds. Chickpeas mean it's packed with vitamins and gives you a great energy boost for hours afterwards - and it only takes 5 minutes to make!
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| Swiss Chard Pesto |
This recipe is a variation on a traditional Egyptian dish. It includes the addition of toasted pine nuts and parmesan, to give more breadth to the flavour.
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| Thai Style Squash Curry |
This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.
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| Three Bean Summer Soup |
This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer.
The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!
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| Three Mushroom Tart |
These mushroom tarts are packed with flavour. Ideal with a mixture of fresh and dried mushrooms, the key is to use whatever you’ve got available and to serve with lightly steamed, fresh season veggies.
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| Tomatillo Salsa |
This recipe for Mexican green tomatillo salsa is delicious, either as a relish or as a sauce with potatoes or pasta. It's made using green tomatillo, which is immature and unripe, rather than the yellow, ripe tomatillo.
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| Tomato And Roast Garlic Soup |
This soup is absolutely delicious with full-flavoured, ripe, in-season tomatoes. Bear in mind it’s not supposed to taste like tinned tomato soup – this is the real thing – home made tomato soup, with roasted garlic & onions and fresh herbs. It’s got plenty of garlic in, but roasting it mellows the flavour.
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| Tomato And Rocket Risotto |
This is a deliciously peppery risotto recipe, using in-season rocket and tomatoes. The Puy lentils give it a nutritious boost.
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| Tsatsiki |
Tsatsiki is delicious when prepared with fresh ingredients - and it's an easy organic recipe. Once you've experience the flavours of home-made tsatsiki, we suspect you'll never want to go back to the supermarket version.
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| Watercress Soup |
Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It’s packed with vitamins and its bright green colour can brighten up a cloudy winter’s day. Or enjoy for a springtime lunch.
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| Watercress, Spinach & Goats' Cheese Salad |
I invented this recipe one lunchtime when we were all craving salad – in the depths of winter. The warm goats’ cheese and delicious dressing makes this salad a filling winter or springtime treat. You can also use kale, chard or beetroot leaves.
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| Winter Vegetable Minestrone Soup |
Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.
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| Winter Vegetable Pancakes |
This is a great way to use up spare pancakes – or it’s easy to make them fresh. By rolling them into cannelloni shapes, filled with the vegetables, you can bake them and turn this into a treat of a dinner.
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| Winter Vegetable Soup |
This soup is a family favourite. It’s a great way of using left-over winter vegetables and also sneaking a few more vitamins past the kids.
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