Peanut and cucumber noodles

Lisa

With organic cucumbers as box regulars again now, we wanted to recommend a mouth-watering dish that wasn’t a classic salad or a pickle.  This recipe by the brilliant Anna Jones fits the bill. It’s her version of a bowl of noodles at a neighbourhood Taiwanese restaurant in Los Angeles. So here we are:  cucumber inspiration from Taiwan to Sheffield via …

Vegan kedgeree with fresh turmeric root

Lisa

We are now stocking fresh organic turmeric root alongside our other lovely aromatics – ginger, garlic and chilli. Fresh turmeric has a wonderfully musky, earthy flavour which goes beautifully with rice dishes like this delicious vegan kedgeree. Recipe from Demuths Cookery School. Soak the yellow split peas overnight to reduce cooking time and energy. Don’t be tempted to substitute red …

Citrus and cashew nut salad (with winter veg)

Lisa

Another excellent Nigel Slater recipe from a recent edition of Observer Food Monthly. Regather box contents in February/March are absolutely made for this dish: grapefruit, orange, beetroot, cabbage, fennel, celeriac. Plus cashew nuts and a very zingy dressing. You can substitute other preferred root veg (e.g. carrot) and green cabbage for the red, or why not sprinkle on some lush …

Colourful carrots

Francesca

It’s easy to take ever-versatile carrots for granted, but when the purple and yellow carrots start alternating with their orange cousins in the veg box it’s a reminder to give them star billing on the plate. Who better to elevate humble carrots than Ottolenghi… (from ‘Plenty More’): Carrots roasted with honey, coriander, cumin and thyme, and served with a tahini …

Tofu in sambal with cashews and ginger pickle

Francesca

Welcome to the first in our series of staff favourite recipes! Introducing Steve, one of the newest members of the team, who does delivery driving 2 days a week in Nether Edge, Greystones and Crookes. Steve also runs Unbeatable Energy – doing African Drumming workshops for schools, businesses and communities. He’s chosen an Ottolenghi recipe from The Guardian that showcases some of …

Cherry tomato salsa

Francesca

Organic cherry tomatoes are plentiful right now and we’re very happy to have bumper bags of them in this week’s boxes. It’s perfect weather for easy homemade tomato salsa. Use as a condiment for things cooked on the barbecue – burgers, fish, halloumi or veggie fritters – or just get stuck in with a bag of tortilla chips.

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 …

Crispy fried rice with cucumber, peanut and herb salad

Francesca

Our last recipe for cucumber was a cocktail. Now we’re getting back to main events with this vegan dish by the wonderful Meera Sodha. Can’t beat the original blurb: “Addictively crisp and chewy hard-fried rice is mixed with an eye-wateringly punchy, sweet, sour and crunchy salad”. The rice needs to be cooked the day before and kept cold in the …