It goes without saying that it’s too hot to be standing at the hob or oven much. Lately I’ve been doing the bare minimum of cooking, in the cool of the very early morning – preparing potatoes or grains ready for salads in the evening. Tomatoes and cucumbers are regulars on the table. They are, of course, delicious plain (with …
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 …
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 …
This is a lovely, simple, substantial salad for lunch boxes or picnics. I went through a phase of eating it at work for lunch almost every day for months on end, with little tweaks and variations. The five core flavours – tomato, onion, mint, feta and lemon – are the essential ones (think Greek salad) for that tangy lip-smacking factor. …
We’re loving the bunches of pretty radishes in your boxes this week, like Spring baubles. Radishes are delicious just eaten raw and unadorned – so crisp and peppery – or dipped into hummus. Or combine sliced radish with ultra-thinly sliced fennel and a lemony dressing. Use the well-washed leaves in salads too. The recipe we’ve chosen, adapted from Miriam Nice …
Recommended by box customer Lucy, “thanks for the pomegranate in my box this week. Here is the salad I will be making with it. I tend to chop the apples into slices rather than cubes as it looks prettier. This uses abundant apples up at this time so we’ve been eating this salad a lot! The secret sumac ingredient was …
This week we welcome the arrival of lovely red onions. Along with garlic from the Regather farm and Ishikura spring onions, it’s something of an allium festival. Some boxes will have the full allium trio! If you have red onions, why not use a couple of them to cook some delicious, moreish bhajis and use some garlic in a raita. …
Our last recipe for cucumber was a cocktail. Now we’re getting back to main events with this vegan dish by the wonderful Meera Sodha. Can’t beat the original blurb: “Addictively crisp and chewy hard-fried rice is mixed with an eye-wateringly punchy, sweet, sour and crunchy salad”. The rice needs to be cooked the day before and kept cold in the …