Red ratatouille risotto

Lisa

This vegan recipe by the BOSH! guys (Henry Firth and Ian Theasby) is both summery and sustaining and it’s a great match for Regather veg box contents right now. The ‘Red’ is a nod to red wine in lieu of the traditional white for a risotto. No worries if you don’t have quite enough fresh tomato weight – perhaps bump …

Aloo baingan – potato and aubergine curry

Lisa

The end of Ramadan is fast approaching and Eid al-Fitr celebrations begin on 2nd May so our recipe this week is inspired by the feasting! We’ve chosen a dish from a feature by food blogger Izzah at Tea for Turmeric on traditional Pakistani Eid recipes. For this vegan Aloo Baingan, use organic potatoes, onions and an aubergine from the veg …

Roasted aubergine with chilli peanut dressing

Francesca

We are into ‘the hungry gap’ – several weeks in the Spring which are challenging because UK-grown crops are scarce. The winter produce has been largely used up and we’re waiting for the new growing season to get into full swing. At Regather we are grateful to the organisations and farms in our network who help us plug the ‘gap’ …

Roasted aubergine with Moroccan spiced veg and couscous

Francesca

This recipe looks like a bog standard veg tagine dish but it really is lovely, greater than the sum of its parts. It works even if you don’t have a few things to hand: no fresh coriander, nuts or lemons. Plain couscous is fine. We’ve tried substituting carrots for the peppers and butter beans for the chickpeas (dice the carrots …

Caponata (starring the aubergine)

Lisa

Aubergines! These glossy summer beauties are a good source of fibre, vitamins B1 and B6, potassium, magnesium and manganese. This recipe for Caponata – essentially a sweet-sour-savoury salad or dip – hails from Sicily and shows the North African and Middle Eastern influences on the cuisine of that region. Be sure to use good quality red wine vinegar. Serve as …