Anna Jones’ baked red lentil dhal with tamarind-glazed sweet potato

Lisa

Quick-cooking red lentils are THE most versatile dried pulse and we are now stocking organic red lentils by Suma. Great for soups, stews and dhals – and for sneaking some plant-source protein into tomato-based pasta sauces for fussy kids.  An Indian dhal is a lovely partner for curried veg from the box, or just some simple roasted kale or roots.  …

Ethiopian spicy yellow split pea stew

Lisa

We’re so pleased to be stocking new vegan products by Suma including organic yellow split peas. These protein-packed gems have a subtle, distinctive taste which really shines in a plain Greek-style fava dip. Also, they can turn a simple chunky veg soup into a balanced meal. (I like to batch-cook a large quantity of split peas until they’re starting to …

Sweet potato with mozzarella, onions and basil

Lisa

Recipe recommended by our lovely customer Hannah – it’s one of her favourites. It’s from The Green Roasting Tin by Rukmini Iyer (an excellent gift book for the busy foodies in your life). Sweet potatoes are always available as an extra for your veg box from the Regather online shop and are in peak season now (December).

Rachel’s quick veg and tomato stew with bacon (or smoked tofu)

Francesca

This week’s staff recommendation comes from a superstar who has helped steer Regather from the time when it was just little green shoots – the brilliant Rachel, who can turn her hand to almost anything. When she’s not taking care of finance and HR and working on veg box (or hundreds of other things), she’s raising a delightful doggie, Beau, …

Sweet potato falafel with hummus and feta in pitta

Francesca

Delicious sweet potatoes are in many boxes this week and don’t forget you can also order them as an extra from the online shop. Falafel-style is a fresh and summery way to eat them. If you have extra sweet potato the recipe is easily doubled to feed more than two. Serve the warm falafels in pitta breads with hummus and …

Bolani for Eid – Flatbreads stuffed with veg

Francesca

It’s the end of Ramadan this week, heralding the festival of Eid al-Fitr to break the fast. We are excited to mark Eid with a mouth-watering recipe for bolani – Afghan-style stuffed flatbreads, using a leek, sweet potato and garlic from the box. Recipe by Dr Rupy Aujla (aka The Doctor’s Kitchen) for BBC Food. Makes 4.

Roasted garlic and sweet potato purée

Lisa

This simple, mouth-watering recipe is from Sabrina Ghayour’s splendid book ‘Persiana’. You could treat this purée as a luxury side dish, or as a dip for toasted bread (from Forge Bakehouse, if you can!) along with a clean, crisp, peppery-leaf salad as counterfoil.