Peas and pink grapefruit with white almonds

Lisa

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 …

Orzo risotto with cavolo nero, peas and chilli

Francesca

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 …

Green shakshuka

Francesca

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 …

Aromatic rice, brassica, peas and wild garlic

Francesca

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 …

Royal Potato Salad

Francesca

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.

Green bean salad with mustard seeds and tarragon

Tim

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.