This recipe almost got beaten to the finish line for this week’s edition by a decadent fondant swede dish, but the swede chunks were bathed in a frankly obscene amount…
These might be the main food that has fueled the Regather staff in 2020, at least our most regular treat! On almost a weekly basis, Fran’s mum posted us a…
A fabulous veg centrepiece for your Christmas feast, starring some of our faithful box gems – parsnips, leeks and mushrooms – along with lots of lovely nuts and herbs. Most…
Two Decembers ago we enjoyed a scrumptious and super easy starter course for Christmas dinner. I can still taste every morsel in my mind: winter salad leaves served with smoked…
We’re into December! Time for the festive recipes to start. Starting off nice and easy with this gorgeous dish is by Anna Jones, veg cookery maestro. If you can’t get…
These traditional Welsh veggie ‘sausages’ are like croquettes and a great way to use leeks from the veg box when you have a bit of time on your hands. Yes,…
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…
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…
The foodie media is full of post-Halloween ideas for pumpkin and squash. While it was tempting to feature a sweet treat (google “Tom Hunt’s pumpkin doughnut muffins”), we’ve gone for…
Clem’s brief this week was an emphatic “SWEDES AND TURNIPS! So, first to swede: totally delish in a potato dauphinoise or boulangère – just alternate thinly sliced swede with each…
