I spotted this “mosaic of a flan” recipe by Rachel Roddy in The Guardian recently and knew it was perfect to go out on the Regather recipe page for Easter week. There are eggs! There are lots of veggies! And the veg component is pretty flexible according to what goodies you have in your boxes.
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 …
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 …
Organic grapefruits are semi-regular in the fruit boxes at the moment and we want to fire up your enthusiasm for them! Clem’s culinary hero is French chef Alain Passard and he has devised this intriguing dish. His intro to the recipe (from Gourmet Traveller) is a delight: “Here, we are in a situation approaching fantasy. Certainly, when we bring together …
It’s peak brassica time! Organic cavolo nero, curly kale and red kale fresh from local farms –including our own – are a staple of October/November veg boxes. This recipe (from Adam Bush on olivemagazine.com) is another take on a classic, versatile formula: carbs+kale+garlic+chilli. Love the different textures in this dish. Add a splash of white wine just before the veg …
An eggy treat this week but one that packs in lots of healthy greens and some chilli, garlic and ginger which you can get as box extras. Recipe courtesy of Pippa, one of the newer members of the team. She already has her super-deft hands in lots of Regather pursuits – box packing, trike deliveries, farm work, plus gardening and …
Hopefully you live not too far from a verdant wild garlic patch. There’s a sea of luscious young wild garlic in Cat Lane Woods at the moment. Great for a pesto, but this recipe (adapted from one by Nigel Slater) is another lovely way to eat them. For the brassica, we’ve used broccoli from the box but you could substitute …
New potatoes are here! What better use for these beautiful tubers than a luxurious potato salad – this recipe courtesy of Ottolenghi (from Plenty). It calls for quail’s eggs but regular eggs would be fine (hard-boiled and chopped). Perfect for those socially distanced picnics and back garden gatherings.
The perfect July salad: gloriously green, high-summer seasonal, super-nutritious, and really pretty on the serving plate. It’s an Ottolenghi recipe (from ‘Plenty’) and the flavour tones are complex but balanced. Serve alongside a new potato salad or a potato curry.