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. …

Rice and peas (and broad beans) – Italian style

Lisa

What to do with the lovely organic broad beans and peas fresh from the farm? This dish is a version of Risi e Bisi – traditional Venetian rice and peas. Like a slightly soupy risotto, but not requiring the constant stirring.  The recipe is adapted from one by Henry Dimbleby and Jane Baxter – it’s designed (pragmatically) for frozen peas …

Sri Lankan cucumber and cashew curry

Lisa

Our Clem has a pretty long work day at Regather on Thursdays. Her lovely partner has taken on the regular task of preparing Thursday night dinners for the two of them after he pops over to Regather HQ to collect their veg box. By the time Clem arrives home, ravenous, he has transformed some of the box contents into a …

Gorgeous green garlic

Lisa

We have new-season organic green garlic (aka ‘wet garlic’) going into the boxes now courtesy of Doug and the team on Regather farm and our other great local suppliers. More mild, tender and sweet than their older dried siblings, green garlic bulbs can be sliced raw into summery dishes. Last night I did a simple, delicious salad of fennel, green …

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 …

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 …

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 …

Macaroni cheese with leeks

Lisa

Last week we were enthused about well-dressed raw salad veg. This week it’s comfort eating, but starring a vegetable, of course – organic leeks.  If you still have wild garlic in your locale, it goes beautifully in place of the garlic cloves. Wilt a good handful of leaves (washed and chopped) into the leek mixture as it finishes cooking at …