Macaroni cheese with leeks

Lisa

Last week we were enthused about well-dressed raw salad veg. This week it’s comfort eating, but starring a vegetable, of course – organic leeks.  If you still have wild garlic in your locale, it goes beautifully in place of the garlic cloves. Wilt a good handful of leaves (washed and chopped) into the leek mixture as it finishes cooking at …

Anna Jones’ baked red lentil dhal with tamarind-glazed sweet potato

Lisa

Quick-cooking red lentils are THE most versatile dried pulse and we are now stocking organic red lentils by Suma. Great for soups, stews and dhals – and for sneaking some plant-source protein into tomato-based pasta sauces for fussy kids.  An Indian dhal is a lovely partner for curried veg from the box, or just some simple roasted kale or roots.  …

Pumpkin (or squash), black-eyed bean and coconut curry

Francesca

It’s Halloween season so crates of beautiful organic squashes are giving us a workout at Regatherand inspiring this week’s dish. Recipe from Meera Sodha’s book ‘Fresh India’. Fresh curry leaves areworth seeking out – get them at Waitrose or big Sainsburys (sometimes Ozmen has them too) andfreeze any you don’t use straight away. Serve this curry with basmati rice and …

Spicy carrot, coconut and cumin soup

Francesca

Love a good carrot soup! The kind of soup that’s still appealing in Spring. There’s something so comforting yet also luxurious about the rich and velvety finished product, if the carrots’ sweetness is offset well by spices or chilli heat and/or herby and earthy tones. This great recipe by Kiwi chef Peter Gordon (from the book ‘Sugar Club’) achieves that …