Flavours from Ottolenghi!

Francesca

Here is a little something to make the most of the chard and celery you’re getting in the box at the moment:  Swiss chard and celery gratin! Credits to Ottolenghi and his food column. If you have some, replace some of the salt with celery salt; this will add another level of complexity. This gratin is lovely with lemon-infused roast …

Split pea and veg soup

Francesca

Back to basics this week with a simple, hearty and very healthy soup. Yellow peas/lentils bring a lovely flavour but if you want a quicker process go with split red lentils which don’t need soaking and boiling first. This soup is great with dark rye bread – either Tower of Bagel’s or Forge’s Dark Peak.