Loving the beautiful young leeks in the veg box lately. Sometimes they’re just too nice for a classic leek and potato soup, a delicious staple though that is. These fried…
In the run-up to Easter, we are supplying delectable hot cross buns made by our friends at Forge Bakehouse. Two flavours – cranberry & orange, chocolate & ginger. Forge HCBs…
Already made a batch of kumquat marmalade this season? Why not make a kumquat cake – with almonds and a touch of whisky. Lots of eggs in this one: don’t…
Another excellent Nigel Slater recipe from a recent edition of Observer Food Monthly. Regather box contents in February/March are absolutely made for this dish: grapefruit, orange, beetroot, cabbage, fennel, celeriac.…
Our lovely customers want some ideas for organic kumquats frequenting the fruit boxes. Here’s a savoury, mouth-watering dish to make delicious use of these tangy little orbs. Recipe by Michael…
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…
Beautiful organic red peppers are dropping frequently into the veg boxes. Fajitas with red peppers are a quick, lip-smacking treat: recipe below from Olive magazine. For a vegan version, fry…
This week, the brief was swede: these hefty organic roots are a staple in the February veg boxes. Great as mash, either solo or in a root veg ensemble. Top…
Fresh organic fennels are making an appearance in many of this week’s veg boxes. Here’s a light, fragrant and nutritious meal idea which carries a welcome hint of winter’s ending.…
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…
