Recipes

Hot cross buns! And a savoury breakfast course from the Regather box

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…

Kumquat and almond cake

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…

Citrus and cashew nut salad (with winter veg)

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.…

Chicken thighs with kumquats and olives

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…

Peas and pink grapefruit with white almonds

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…

Fajitas with red pepper and halloumi

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…

Curry roasted swede, parsnips and carrots with lime

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…

Spiced chickpeas with fennel and lemony yogurt

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.…

Anna Jones’ baked red lentil dhal with tamarind-glazed sweet potato

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…

Penne with Jerusalem artichokes, Red Russian kale and walnuts

This pasta dish has lovely, subtle, umami flavours to complement the distinctive taste of Jerusalem artichokes. One of the surprise ingredients is the Suma vegan mushroom pate: you can order…