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 …

Risotto with mushrooms, sage and chestnuts

Lisa

We have two new deliciously earthy extras available for your veg box via our online shop:  UK-grown organic mushrooms in a 300g portion. Fresh organic sweet chestnuts from France – Bouche de Betizac. Or have you been foraging for your own chestnuts in our beautiful Sheffield woodlands!? Either way, instructions for roasting chestnuts below. Delicious on their own, but if …

Slaw Season

Lisa

Get ready to shred.  We’re into coleslaw season now, starring so many of our lovely organic veg:  cabbages (red, green or white), carrots, beetroot, kohlrabi, celeriac, onions, fennel and winter radishes. When a rich, warming soup or stew is on the table, I really crave something fresh, raw and crunchy on the side. Coleslaw is also perfect with a burger. …

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 …

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 …

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 …

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 …

Chicken thighs with kumquats and olives

Lisa

Our lovely customers want some ideas for organic kumquats frequenting the fruit boxes. Here’s a savoury, mouth-watering dish to make delicious use of these tangy little orbs. Recipe by Michael Solomonov on www.forward.com, one of their “best Jewish dishes of 2021”.