Citrus and cashew nut salad (with winter veg)

Lisa

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 …

Roast root vegetable soup

Lisa

If you’re looking for a healthy seasonal veg soup recipe to recalibrate your post-Christmas body and mind, look no further! No fewer than SEVEN items from the typical Regather veg/fruit array in December/January – nine if you count the optional extras of fresh organic ginger and garlic. Huge thanks to customer Annette for submitting this recipe.

Beetroot party with orange and pine nuts

Lisa

Beetroots are such a loyal culinary friend in the veg box, summer through winter. This gorgeous, vivid, ultra-healthy dish uses them cooked AND raw, accompanied by lentils and pine nuts. Flavoured with zingy fresh orange, apple cider vinegar, honey and parsley. A great way to make use of the nutritious zest from the organic oranges in your Regather fruit boxes …

Fennel with cream and pine kernel breadcrumbs

Francesca

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 …

Parsnip, orange and nut muffins with cream cheese frosted topping

Francesca

We haven’t featured a sweet treat for ages and this one is perfect for seasonal baking. A lovely way to use parsnips from the box in February and get the most out of the nutritious, chemical-free zest of organic oranges. The recipe is based on one by Nadiya Hussain but her original is for a whole cake (two layers with …