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 …
Fresh organic fennels are making an appearance in many of this week’s veg boxes. Here’s a light, fragrant and nutritious meal idea which carries a welcome hint of winter’s ending. Recipe from Andy Baraghani on www.bonappetit.com. The beauty of this dish is that you can customise it easily to suit your veg box and your palate. The flavours are quite …
A super simple recipe recommendation this week – just four ingredients – from Doug, who leads the Regather farm team out in the Moss Valley. He has done an astonishing job in the last couple of years, transforming the field into a beautiful, fully-fledged organic market garden. It’s always lovely to see the crates of Regather farm produce arriving at …
This is a truly indulgent way to cook and eat a fennel bulb or two – treat the dish as your meal focal point and have baked potato, polenta or good bread as an accompaniment and maybe some dressed salad leaves. It would also be lovely with fish. If you have fennel fronds with your bulb, reserve them chopped roughly …
This summery stew emerged from a hankering for something light and tangy to plonk onto a bowl of plain leftover couscous prior to heading to the pub, with about 20 minutes to do it. There was a Regather fennel bulb begging for attention. Very fresh, very rustic. Variation: if you don’t like or have fennel, this could be adapted for …