Red ratatouille risotto

Lisa

This vegan recipe by the BOSH! guys (Henry Firth and Ian Theasby) is both summery and sustaining and it’s a great match for Regather veg box contents right now. The ‘Red’ is a nod to red wine in lieu of the traditional white for a risotto. No worries if you don’t have quite enough fresh tomato weight – perhaps bump …

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 …

Roasted aubergine with chilli peanut dressing

Francesca

We are into ‘the hungry gap’ – several weeks in the Spring which are challenging because UK-grown crops are scarce. The winter produce has been largely used up and we’re waiting for the new growing season to get into full swing. At Regather we are grateful to the organisations and farms in our network who help us plug the ‘gap’ …

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 …

Brussels sprout nasi goreng

Francesca

We welcome brussels sprouts back this week. The only intro necessary for this vegan recipe is a quote from Meera Sodha, its creator: “This Malaysian fried rice dish is so deliciously filthy, you may well scrap takeaways altogether.” You can buy kecap manis, the sweet thick soy sauce, in larger supermarkets or online.And it goes without saying that sprouts should …

Sushi with a beetroot hat

Lisa

Here is a rather unconventional – but oh so tasty! – sushi recipe by the great Alain Passard. The sweetness of the beetroot and the salty savoury notes of the olive are a perfect marriage in this sushi bite. Or, for an even stronger sweet/savoury contrast, try adding a slice of fresh fig to your sushi.