Recipes

Champion Chard with tomatoes and green olives

A recent recipe in The Guardian by Yotam Ottolenghi, champion of chard, with his typically thoughtful flavour accents. Adjust quantities to fit the weight of chard you have. This was…

Plum salad (with crumbly cheese, green leaves and almonds)

Make the most of summer’s plums with this mouth-watering salad-y dish. Fruit and tangy cheese are a fantastic combination and the savoury umami kick of the dressing transforms it into…

Sweetcorn, courgette and spring onion fritters

At Regather you can never have too many courgettes. This is a bit of an in-house joke but we’re sure you’re all looking for new ways to eat these faithful…

Roasted aubergine with Moroccan spiced veg and couscous

This recipe looks like a bog standard veg tagine dish but it really is lovely, greater than the sum of its parts. It works even if you don’t have a…

Blackcurrants from Hazelhurst Fruitery

This week we have Hazelhurst Fruitery blackcurrants courtesy of the lovely Huw at Sheffield Organic Growers in the Moss Valley, neighbours to the Regather farm. The fruit have arrived complete…

Crispy fried rice with cucumber, peanut and herb salad

Our last recipe for cucumber was a cocktail. Now we’re getting back to main events with this vegan dish by the wonderful Meera Sodha. Can’t beat the original blurb: “Addictively…

Royal Potato Salad

New potatoes are here! What better use for these beautiful tubers than a luxurious potato salad – this recipe courtesy of Ottolenghi (from Plenty). It calls for quail’s eggs but…

Dress and drizzle

It’s that time of year when there’s bound to be a bag of freshly picked salad leaves or a full head of lettuce in the box. They shine with a…

Cherry tomato Kisir

“Something with cherry tomato” was this week’s recipe brief. Usually, if cherry toms are ripe and sweet, there’s no call to mess with them, but this Turkish dish (adapting a…

Simmered fennel, tomato, ginger and broad beans

This summery stew emerged from a hankering for something light and tangy to plonk onto a bowl of plain leftover couscous prior to heading to the pub, with about 20…