Mushroom and veg pie with parsnip rosti topping

Lisa

It was Regather’s prize-winning flower grower/wrangler/designer, Rachel, who recommended this dish the other day. Mushrooms, onions and winter roots in a lovely mustardy gravy and a crispy topping.  That’s a Goldilocks dish: not too heavy, not too light. Rachel tells me the recipe doesn’t suffer for having less than the full whack of mushrooms – use what you have.  And we …

Ribollita

Lisa

If there was ever a dish perfectly pitched for our veg boxes in the late autumn, it’s the Tuscan ribollita. I’ve long been a fan of this thick, rustic, ultra-nutritious soup of beans and veg, so was curious to see Felicity Cloake’s take on it for her regular column in The Guardian. This is a good recipe for batch-cooking too …

Black rice stuffed pumpkin

Lisa

A baked and stuffed winter squash or pumpkin is such a gorgeous, enticing dish. With Halloween and Bonfire Night around the corner, for the filling you can’t go wrong with a smoky bean chilli (recipes abound on the web). But for something a bit different – still umami-rich and nutritious – try this dish by Sophie Gordon from the book …

Spiced beetroot hummus

Lisa

Our veg boxes are so vivid in September/October, studded with colourful organic carrots, beetroots and squashes. This week, beets are the recipe focus and it was a toss-up whether to go for a healthy beetroot dip or beetroot chocolate muffins. We’ve taken the savoury route – recipe from Dr Rupy Aujla and published on BBC food. Ideally don’t squander the …

Runner bean, onion and olive tortilla

Lisa

Our organic runner beans are at their peak. On the farm and on the allotment it’s such a pleasure to see them hanging heavy and splendid from the climbing vine. Here’s an easy and healthy weekend breakfast or lunch dish using runner beans – plus onion, garlic and eggs, and some olives for piquancy. Serve with bread and fresh tomatoes.

Kale and mushroom pasta bake

Lisa

Have you been craving a homey, hearty pasta bake since the weather turned? Here it is – using organic curly kale, fresh from our local farms. Kale is settling in for its solid season in the veg boxes. So versatile:  soups, stews, pasta, risottos, stir-fries or just roasted into kale crisps. We’d love to hear your favourite ways to cook …

Vegan Thai red curry

Lisa

Just the thought of a fragrant Thai curry sets the mouth watering. The beauty of this recipe – by the BOSH! team, Henry Firth and Ian Theasby – is that you can be pretty flexible with the summer veg elements, guided by your veg box (of course!).  Of the veg listed, we’d say tomatoes and mushrooms are vital to the …

Flash-fried sticky tofu with green beans

Lisa

While my favourite and default way to have green beans is simmered gently with fresh tomatoes and onion, or in a Niçoise salad, sometimes it’s good to reach into the recipe books. This dish by Anna Jones from ‘One Pot, Pan, Planet’ is totally worth a trip to a Chinese supermarket to get some Sichuan peppercorns and authentic black bean …

Tian Provençal

Lisa

You can’t have too many ideas for courgettes, tomatoes and aubergines at this time of year. This classic French dish is a more aesthetically pleasing version of a ratatouille – the ‘tian’ refers to the round ceramic oven dish traditionally used in Provence. There are plenty of recipe versions online but we’ve gone for one by Rachel Khoo from her …

Image from realseeds.co.uk

Aztec broccoli aka Huauzontle

Lisa

We have a new organic crop making its debut at our Moss Valley farm and landing in veg boxes this week, fresh from the field.  Aztec broccoli – traditional name ‘huauzontle’ – originally hails from Mexico and dates back to pre-Columbian times. According to archaeological evidence, the ancient Aztecs had ceremonial as well as culinary uses for this excellent plant. …