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…
Recommended by box customer Lucy, “thanks for the pomegranate in my box this week. Here is the salad I will be making with it. I tend to chop the apples…
Back to basics this week with a simple, hearty and very healthy soup. Yellow peas/lentils bring a lovely flavour but if you want a quicker process go with split red…
Fresh sage is gorgeous with squash and pumpkin, and did you know that the Regather community garden (out front on Club Garden Road) has a couple of big sage bushes?…
Every now and then it’s good to spotlight the humble carrot. This is a fantastic recipe by Diana Henry: “it’s just carrots, but not as you’ve ever had them before”.…
After last week’s sweet, rich and indulgent crumble recipe, this week we’re going down the healthy route. Leeks and potatoes are of course made for each other but if you’re…
