Gorgeous green garlic

Lisa

We have new-season organic green garlic (aka ‘wet garlic’) going into the boxes now courtesy of Doug and the team on Regather farm and our other great local suppliers. More mild, tender and sweet than their older dried siblings, green garlic bulbs can be sliced raw into summery dishes. Last night I did a simple, delicious salad of fennel, green …

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 …

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 …

Marinated beetroot with grilled goat’s cheese

Francesca

If you have beetroot in your veg box today or lingering from last week, this is a great way to give this humble root the star treatment. So simple, surprisingly delicious and the crimson, white and green looks very alluring on the plate. A fantastic starter or light lunch alongside some good bread. Recipe from bbcgoodfood.com. The beetroot slices need …

Parsnip gratin with apple allioli

Francesca

Heated debate in the veg packing room recently about the best way to cook and eat parsnips. The consensus was that plainly roasted parsnips can’t be beaten, but we reckon this decadent gratin recipe by Thomasina Miers is a treat worth the effort. The apple allioli condiment is of course optional.