| 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 Vegetable Soup |
This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!
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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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| Celebration New Potato Salad |
The new spuds herald an end to peeling and removing of suspect black bits from the old spuds! Here’s a recipe to celebrate their flavour in style!
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| Celeriac Soup |
The flavour of this soup is subtle, but it gives you a chance to enjoy the celeriac, rather than masking its flavour.
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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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| Fresh Tomato Sauce |
Whether you're using a veg box, growing your own, or making the most of cheaper prices for in-season tomatoes, this fresh tomato sauce is a great way of using and storing ripe tomatoes.
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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 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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| Herby Seed Bread |
Herbs and seeds can transform a simple loaf of bread. Baking your own is actually surprisingly easy, especially once you’ve practised a few times.
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| Home Made Beans On Toast |
Homemade beans on toast are packed with flavour and taste quite different to the canned variety. They’re a wonderful treat for lunch or a light supper.
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| Leek And Potato Soup |
Leek and potato soup has to be a winter classic. And if you're not too bothered about calories, a splash of cream transforms the flavour.
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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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| 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 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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| Mediterranean Grean Bean Salad |
This salad is simple to make and packed with flavour. Using the earliest French beans of the season makes it a delicious treat. Feta, pine nuts and the dressing give a Mediterranean feel.
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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 And Lentil Bake |
This variation on the traditional recipe is delicious and packed with extra nutrients.
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| Nut Roast |
Nut roast can often seem dry and unappetising - particularly if made as an "add-on" vegetarian option on a menu. This recipe is moist and delicious. You should probably make double, so you can have some cold the next day!
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| Pureed Swede With Cheesy Crust |
Many people are put off by childhood memories of swede – often confused with turnip. Yet its yellow-orange flesh can be delicious. This recipe tops pureed swede with a crunchy cheese and seed crust, to add some variety and extra vitamins. Also works well with turnip, parsnip or celeriac.
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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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| Root Vegetable 'Crumble' with Cheesy Topping |
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
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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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| 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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| Spring Vegetable Quinoa |
Quinoa (pronounced “keen-wa”) is a South American “grain” – actually a seed. It’s considered by many to be a super-food, because of the balance of proteins it contains. It's easy to cook and delicious.
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| Tomato And Avocado Salad |
Late summer is a time when many veg box schemes and home veg growers have a glut of tomatoes. If you’ve got some that are really ripe and full of flavour, then this simple salad is really delicious.
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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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