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 …

Insalata zucchini

Lisa

Celebrate the raw with our brand new veg box option, the salad box. Expect lovely organic seasonal greens such as lettuces and other salady leaves, spinach or chard plus a selection from organic tomatoes, cucumbers, radishes, avocados, peppers, spring onions, fennel, courgettes, beets and carrots. Make the most of the first organic courgettes of the Spring with this simple salad …

Rachel’s quick veg and tomato stew with bacon (or smoked tofu)

Francesca

This week’s staff recommendation comes from a superstar who has helped steer Regather from the time when it was just little green shoots – the brilliant Rachel, who can turn her hand to almost anything. When she’s not taking care of finance and HR and working on veg box (or hundreds of other things), she’s raising a delightful doggie, Beau, …

Courgette, coconut and sweetcorn subji

Francesca

This fresh and fragrant vegan recipe comes from Meera Sodha and makes great use of the courgettes and tomatoes frequenting our early summer veg boxes. If you don’t have quite enough courgette weight, supplement with some diced pepper. Fresh curry leaves are wonderfully aromatic and you can usually get them in Ozmen and Waitrose.

Leek and potato gratin

Francesca

After last week’s sweet, rich and indulgent crumble recipe, this week we’re going down the healthy route. Leeks and potatoes are of course made for each other but if you’re not quite ready for soups yet, try this lovely homely gratin. If you have some tomatoes knocking around, some grilled toms would make a nice accompaniment. Recipe from thedoctorskitchen.com.

Thai tomato and courgette salad with peanut crumbs

Francesca

This is Meera Sodha’s take on Thai som tam salad but without the papaya: “a taste of Bangkok but via an English allotment”… hot, sour, salty, sweet, but also cold and crunchy. And it gets extra points from us for being a new way to have courgettes. Don’t forget you can buy organic limes and garlic as extras via the …

Sweetcorn, courgette and spring onion fritters

Francesca

At Regather you can never have too many courgettes. This is a bit of an in-house joke but we’re sure you’re all looking for new ways to eat these faithful vegetables whose familiarity can breed not contempt but perhaps a desire for new ideas. Corn fritters are very big in the Antipodes and we think the courgette/zucchini and the chilli …

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 …

Friends’ Field Gratin (Tian de Courgettes et Blettes)

Francesca

Regather’s new market garden at Friends’ Field in Sheffield’s Moss Valley is producing the prime ingredients for this Provençal dish. Chard and courgettes grow very contentedly in our region, as most of you with allotments will know. Serve with a simple green salad, sourdough bread and fresh sliced tomatoes drizzled with Extra Virgin olive oil and balsamic vinegar and torn …

Courgette and goat’s cheese soup with basil

Francesca

Courgettes are a summer staple and so versatile. In the last week they’ve appeared on the breakfast plate (gently fried slices alongside tomatoes, mushrooms, egg and toast), lunch (courgette and sweetcorn fritters) and dinner – in a soup, but not just any soup. This soup is really light and luscious; it’s definitely the exception to the casual rule that soups …