Squashed tomato uttapam

Lisa

Tomato seedlings are growing vigorously in local greenhouses.  Until they’re fruiting, we’re glad we have lovely organic toms in the veg box via our great suppliers. Here’s a dish by Meera Sodha (from the book ‘Fresh India’) for a leisurely weekend breakfast or lunch. An uttapam is like a cross between a pancake and a crumpet – what’s not to …

Crispy Greek-style pie for Easter

Lisa

Happy Easter! Looking for a lovely vegetarian option for the coming long weekend? Here’s a super-flexible one, using organic veg from the box. Recipe adapted from bbcgoodfood.com. Use chard or kale instead of spinach if you need to: as with spinach, be sure to squeeze as much moisture as possible from the wilted greens. You could also add chopped spring …

Kimchi latkes

Lisa

We are now stocking organic Hot ‘n’ Smoky Kimchi by Loving Foods.  It is truly delicious: use it as a topping and flavour boost for plain rice and stir-fried veg. Or try these kimchi latkes – little shallow-fried potato and kimchi patties. Recipe idea from Kirsten & Christopher Shockey in their excellent book Fermented Vegetables – my favourite culinary book …

Hot cross buns! And a savoury breakfast course from the Regather box

Lisa

In the run-up to Easter, we are supplying delectable hot cross buns made by our friends at Forge Bakehouse. Two flavours – cranberry & orange, chocolate & ginger.  Forge HCBs are probably the best Easter buns I’ve ever eaten:  a real treat at breakfast or lunchtime.  Why not spoil yourself also with some specialty loose-leaf tea, coffee or vegan hot …

Kumquat and almond cake

Lisa

Already made a batch of kumquat marmalade this season? Why not make a kumquat cake – with almonds and a touch of whisky. Lots of eggs in this one: don’t forget you can order delicious fresh organic eggs as an extra for your veg box. Recipe from Cafe Cat.

Green shakshuka

Francesca

An eggy treat this week but one that packs in lots of healthy greens and some chilli, garlic and ginger which you can get as box extras. Recipe courtesy of Pippa, one of the newer members of the team. She already has her super-deft hands in lots of Regather pursuits – box packing, trike deliveries, farm work, plus gardening and …

Maple-glazed parsnip, chestnut and feta loaf

Francesca

A fabulous veg centrepiece for your Christmas feast, starring some of our faithful box gems – parsnips, leeks and mushrooms – along with lots of lovely nuts and herbs. Most types of nuts would work well, so use what you have but do include the chestnuts. Like lots of Christmas veg recipes, the Method is bloody long, so long we …

Royal Potato Salad

Francesca

New potatoes are here! What better use for these beautiful tubers than a luxurious potato salad – this recipe courtesy of Ottolenghi (from Plenty). It calls for quail’s eggs but regular eggs would be fine (hard-boiled and chopped). Perfect for those socially distanced picnics and back garden gatherings.

Plum cake with coconut and almond

Lisa

Don’t be deceived by its modest appearance. Once tasted, the only word is… swoon! This recipe is adapted from one by the wonderful Ottolenghi. We used red-fleshed plums but other summer stone fruit (nectarines, peaches, apricots) would be lovely too. Great as a pudding but forget the cream – no embellishing needed.