| 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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| Aoki Sweetcorn & Chilli Butternut Squash |
I discovered this delicious recipe when I was living with a Japanese family in Argentina! It seems to be a mix of both cultures. It works well with squashes or pumpkin and is delicious served with the red cabbage salad. You can use pumpkin instead of squash, if you prefer. |
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| Apple & Blackberry Crumble |
Apple and Blackberry crumble is a definitive autumn dessert. In this version, you save even more time by not peeling the apples or pre-cooking the fruit. |
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| Asparagus & Broad Bean Salad |
Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal. |
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| Asparagus & Hollandaise Sauce |
This is perhaps one of the most indulgent ways of enjoying asparagus. But as the season doesn't come round very often, a little of something naughty every now and then is probably ok?!? |
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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 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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| 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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| Autumn Vegetable Stir Fry |
This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare. |
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| Baked Beetroot |
This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.
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| Baked Butternut Squash |
This recipe works equally well with butternut squash or pumpkin. It can go in the oven while you're cooking the rest of your meal and the roasting causes the sugars to caramelise, giving the squash an even sweeter flavour. |
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| Baked Butternut Squash With Apple |
Baking or roasting squash gives it a sweeter flavour. Stuffing it with apple makes a delicious variation. |
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| Baked Gem Squash |
Baking gem squash is one of the simplest ways of serving them. Being small, gem squash work particularly well and they bake evenly. |
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| Banana And Ginger Biscuits |
Faced with an opened banana that my toddler had insisted on, but then refused to eat, I decided to experiment with this recipe. I wanted to use it in some biscuits, with some root ginger, to see if you could reduce the amount of fat and sugar in them. And the result lasted less than 24 hours... That counts as a success in our house! |
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| Barbecued Strawberries |
This is a great way of serving strawberries – particularly any that are starting to go past their best. A splash of alcohol makes this even more or a treat. |
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| Beetroot & Orange Salad |
The combination of beetroot, orange and coriander is fragrant and the flavours really compliment each other.
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| Beetroot and Celeriac Gratin |
This recipe for beetroot and celeriac gratin is on test - but still available for you to try. Why not give it a go? |
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| Beetroot and Fennel Salad With Sage Croutons |
This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad. |
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| Beetroot And Orange Soup |
The fantastic colour of this soup makes a wonderful change from the earthy colours of other winter root vegetables and the greens of winter brassicas. |
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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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| Beetroot Soup (Borscht) |
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware it's staining potential!
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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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| Blackberry & Apple Syrup |
This is a delicious way of preserving blackberries and cooking apples. It keeps well in sterilised jars or frozen in pots in the freezer. |
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| Blackberry & Coconut Slice |
All you need is some dessicated coconut, cake ingredients and a bowl of blackberries from the hedgerows. It doesn't matter if they're a bit tart - it adds to the flavour. |
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| Blue Cheese Baked Fennel |
Roasted fennel is a great way of serving this vegetable, if you don’t fancy it raw. By adding a blue cheese and seed topping, you’re turning into so much more than a side dish. |
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| Boiled Beetroot |
This recipe is best done with baby beetroots, whilst they're nearer the size of golf balls than tennis balls. They cook more quickly and taste sweeter.
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| Bramble & Apple Jelly |
Go straight back to your childhood with this recipe, when you've been out picking wild blackberries and apples. |
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| Breakfast Juice |
If you have a juicer, this recipe takes just a few minutes to make. And it's a great way to boost your energy levels for the day. |
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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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| Broad Beans Rice Salad |
This rice salad is spiced up with early summer veggies - fresh tomatoes, broad beans and extra nutrients from kidney beans. The optional dressing adds to the nutty flavour of the brown rice and the whole thing takes just 20 minutes! If you don't fancy a lemon dressing, you can mix in Cheddar cheese instead! |
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| Broad Beans Salad |
This is an unusual way of serving broad beans, but makes a lovely change. This is a peppery salad, making the most of the freshest early summer ingredients. |
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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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| Broccoli And Peanut Butter Soup |
This might sound like a strange combination, but it works really well. You can use mature broccoli heads or sprouting broccoli for this recipe – whatever you’ve got to hand. |
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| Bruschetta With Tomato Salsa |
Late summer’s tomatoes are usually packed with flavour and really juicy. This recipe makes the most of them, adding fresh herbs and as much or little chilli as you want, to spice up a lunch time snack. If you don’t have bruschetta, this also works well with ciabatta or French stick bread. |
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| Brussel Sprouts Salad |
Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch. |
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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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| Brussels Sprouts With Nutmeg |
Brussels sprouts are something that most people either love or loathe. By cooking them carefully, you can avoid the infamous “sprouts-stink” and the nutmeg brings out the best of their flavour. |
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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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| Buttered Gem Squash |
This recipe is really simple - just bake the squash, scoop out the flesh and mix with butter and salt. And it mostly cooks itself, while you get on with the rest of dinner. |
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| Butternut Squash & Almond Cake |
Yes, you read it right! We do mean cake. Squashes are sweet and creamy in texture when cooked, meaning they work beautifully to puddings. Works well with any squash or pumpkin. |
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| Butternut Squash / Pumpkin Puree |
This butternut squash recipe (also great with pumpkin) is incredibly simple and makes a great weaning food for little ones. Or you can serve it as a side vegetable for older eaters! |
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| Caramel Spiced Oranges |
This orange recipe is a real treat. The spiced caramel gives a wonderful flavour. The colours are vibrant and you can make it a day ahead. A real party treat. And you can add pink grapefruit, satsumas or clementines, too. |
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| Caramelised Beetroot |
This recipe is great because it brings out the sweetness of the beetroot and you can leave it to cook in the oven while you prepare the rest of the meal. |
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| Caramelised Fruit Cake |
This delicious fruit cake recipe is one I discovered by accident - but it's now our favourite cake recipe. And you can guarantee that, once you've made it, it won't last long! It's really easy to make, too. |
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| Caramelised Onion With Goats' Cheese |
Caramelising onions is surprisingly easy, if you have a little patience. And it transforms their flavour. |
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| Carrot And Celeriac Soup |
The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat. |
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| Carrot And Watercress Stir Fry |
Watercress is farmed most of the year nowadays, but it’s true season is spring.
It’s packed with nutrients and is usually served raw in salads. But in this recipe, it’s lightly cooked in a stir fry and served with noodles. Delicious. |
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| Cauliflower Chickpea Pitta Pockets |
This is a lovely way of enjoy cauliflower. The chick peas give the meal a nutty flavour and the watercress means it’s packed with nutrients.
If you can get hold of tahini (sesame seed butter), it adds to the flavour and is also full of calcium and essential fatty acids. |
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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 And Apple Bake |
This recipe uses a delicious combination of celeriac with apple, to create a sweet, warming winter bake. It’s a great way of introducing celeriac to fussy eaters or just those who fancy a change. |
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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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| Cheesy Asparagus Flan |
This asparagus flan recipe is delicious hot or cold and makes a great centre piece for a picnic. |
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| Chicory Dips |
Chicory (endive) is a bitter tasting salad crop which is often avoided, because people aren’t sure what to do with it. You can cook chicory a bit like celery or use it, as described in this recipe, for serving your favourite dips. |
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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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| Chinese Cabbage And Red Onion Salad |
This recipe for Chinese cabbage and red onion salad is on test - but still available for you to try. Why not give it a go? |
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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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| Classic Rhubarb Crumble |
Rhubarb crumble is one of those desserts that lets us know winter is nearly over and spring is on its way. Delicious, served with fresh cream or custard.
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| Coleslaw |
Home-made coleslaw is quick, delicious and easy. It's just a case of grating / slicing the ingredients and mixing them with the dressing.
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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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| Courgette With Sun-Dried Tomato Sauce |
This recipe is a scrummy way of enjoying courgettes - particulary if you fancy a change. The sun-dried tomatoes and wholegrain mustard bring out the sunshine flavour of the summer veggies. |
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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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| Creamed Pumpkin With Sage |
This started out as an experiment, but soon became a family favourite. It works best with fresh sage, added at the end of cooking. Delicious! |
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| Creamy Mushrooms |
These creamy mushrooms have a hint of balsamic vinegar and tomato, to give them even more flavour. They're ideal with toast, for a light lunch, or maybe as a jacket potato topping.
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| Creamy, Roasted Butternut Squash |
I invented this recipe by accident whilst roasting a butternut squash for lunch a couple of weeks ago. I had half a tub of cream left in the fridge and wondered what would happen... The result is delicious. Great with any squash or pumpkin.
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| Early Courgette Salad |
Early courgettes are packed with flavour and are a real treat, whereas later in the season you may be fed up with them! So here’s a recipe to help you enjoy them with in-season broccoli. |
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| Elderberry & Almond Pie |
Elderberry and almond pie might sound like an odd combination... but it really works. Also works well with fresh blackberries. |
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| Elderberry Syrup |
This is a great way of preserving fresh, ripe elderberries. The syrup keeps in a jar in the fridge for a couple of weeks. Or you can freeze it in ice cube trays, then store the cubes in plastic bags, to last all winter. |
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| Fennel And Carrot Coleslaw |
If you enjoy the slightly aniseed taste of fennel, then you’ll love this coleslaw. If you’re not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel! |
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| Fennel, Orange And Watercress Salad |
This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med. |
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| French Beans With Almonds |
Toasting the almonds brings out the nuttiness of their flavour and adds a delicious twist to French beans. |
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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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| 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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| Fruit Tempura |
Here's a modern take on an old idea. This works well with bananas, peaches, apricots, apple wedges... Your imagination is the limit! |
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| Fruity Porridge |
Porridge isn’t just a great way to start the day, it also makes a great meal at lunchtime or for a late supper. By adding dried fruits and seeds, you’re giving yourself a real boost of slow release carbohydrates and essential fatty acids. |
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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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| Greek Style Kohlrabi |
In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety. |
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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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| Healthy Potato Salad |
The first new potatoes of the season are such a treat, after the last few months of stored spuds, needing heavy peeling and careful chopping. My traditional potato salad recipe is, unfortunately, laden with mayonnaise... So I decided to design a mayo-free, healthy alternative. |
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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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| 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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| Home Made Gravy |
Home made gravy is a real treat. It takes a little while to cook, but it's well worth the effort. And this vegetarian version is so delicious, it's worth making a double quantity and freezing any that's spare. |
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| Honey & Ginger Poached Pears |
This is a delicious recipe, ideal for entertaining. It takes very little preparation, then you just leave it to cool for 4 hours, so you can make it well in advance and whip up some cream at the last minute to impress your guests! |
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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 Brie Tart |
This tart is a delicious combination of the sweetness of leeks and the creaminess of Brie. It's great with cranberry sauce. |
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| Leek and Butterbean Bake |
This delicious leek recipe makes the most of the sweetness of leeks, with the creaminess of the butterbeans. The Parmesan crust gives it a delicious crunch - and the herbs smell fantastic, as it's cooking. |
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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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| Lemon Asparagus |
The asparagus and lemon in this dish provide a great boost to the immune system. And the delicious flavours are a great way to welcome spring and take a sneak peak at summer! |
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| Lemon Butter Courgettes |
This is a delicious recipe for using early-season courgettes - packed with flavour. |
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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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| Lemon Meringue Pie |
This is my Grannie’s not-so-secret recipe for lemon meringue pie. It tastes unlike any other recipe I have ever tried. Whilst the calorie content isn’t for the faint-hearted, it melts in your mouth and is a lovely treat. |
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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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| Lettuce & Radish Sandwich |
This is a great sandwich for crispy lettuce - whether it's early spring, summer or even autumn. The spicy radish is complimented by the sweetness of the dill and pungent chives. Enjoy! |
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| Maple Glazed Carrots |
Rather than just boiling your carrots, why not roast them with an orange and maple syrup glaze? Great for winter carrots that need a bit of extra sweetness. |
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| Marinated Mushrooms |
This marinated mushroom recipe makes a delicious change and works well with fresh onions. |
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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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| 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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| Mini Carrot Cakes |
This carrot cake recipe takes just 1/2 an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking. |
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| Minted Sugar Snap Peas (Mange Tout) |
This delicious minty yoghurt dressing has the option of adding a lemony twist. It’s really refreshing and complements the flavour of the mange tout. And the great thing is it only takes a few minutes to prepare. |
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| Miso-Style Soup |
In Japan, Miso soup is often eaten daily and is believed to help the digestive system. This variation on the original adds in a few vegetables, with optional tofu, to make a soup substantial enough for a lunch or light supper. |
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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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| Mum's Rice Pudding |
This recipe isn't, technically, a veg box recipe. But I grew up loving rice pudding you can stand a spoon up in, so I thought you might like it! And you could always serve it with a fruit puree... |
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| Mushroom And Butterbean Stir Fry |
This is a lovely 5-minute lunchtime snack. |
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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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| Mushroom And Winter Veg Pie |
This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you… |
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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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| Mustard Cabbage |
Wholegrain mustard transforms winter cabbage into an inspiring side-dish. By sautéing the cabbage in butter, rather than boiling, it tastes sweeter and less cabbage-like. So this recipe might even tempt devout cabbage-haters back to the dinner table. |
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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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| Pak Choi And Tofu Stir Fry |
This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. And it's really good for you, too! |
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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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| Peanut Butter Coleslaw |
This coleslaw recipe gets an extra zing with the addition of peanut butter to the sauce. It’s packed with delicious fresh vegetables and fruits, but misses out the traditional onion, which makes it a bit more “lunch-time-friendly”, if you know what I mean! |
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| Peas With Baby Onions |
This recipe is lovely with fresh peas, but frozen peas work well too. Baby onions (new season) taste best, and you can use them whole.
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| Pickled Beetroot |
Personally, I like shop-bought pickled beetroot. But this recipe for home pickling is much tastier and it's fun to experiment with the ingredients. |
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| Pink Mash |
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? |
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| Podded Broad Beans |
Taking broad beans out of their pods is the traditional way of serving them. It works best with fresh, young beans. |
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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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