Rice and peas (and broad beans) – Italian style

Lisa

What to do with the lovely organic broad beans and peas fresh from the farm? This dish is a version of Risi e Bisi – traditional Venetian rice and peas. Like a slightly soupy risotto, but not requiring the constant stirring.  The recipe is adapted from one by Henry Dimbleby and Jane Baxter – it’s designed (pragmatically) for frozen peas …

Red ratatouille risotto

Lisa

This vegan recipe by the BOSH! guys (Henry Firth and Ian Theasby) is both summery and sustaining and it’s a great match for Regather veg box contents right now. The ‘Red’ is a nod to red wine in lieu of the traditional white for a risotto. No worries if you don’t have quite enough fresh tomato weight – perhaps bump …

Vegan kedgeree with fresh turmeric root

Lisa

We are now stocking fresh organic turmeric root alongside our other lovely aromatics – ginger, garlic and chilli. Fresh turmeric has a wonderfully musky, earthy flavour which goes beautifully with rice dishes like this delicious vegan kedgeree. Recipe from Demuths Cookery School. Soak the yellow split peas overnight to reduce cooking time and energy. Don’t be tempted to substitute red …

Macaroni cheese with leeks

Lisa

Last week we were enthused about well-dressed raw salad veg. This week it’s comfort eating, but starring a vegetable, of course – organic leeks.  If you still have wild garlic in your locale, it goes beautifully in place of the garlic cloves. Wilt a good handful of leaves (washed and chopped) into the leek mixture as it finishes cooking at …

Beetroot carpaccio

Lisa

Another recipe inspired by the launch of our new organic Salad box. Ultra-thin raw beetroot slices sent to umami-flavoured heaven with a dressing of balsamic vinegar, lemon, olive oil, Dijon mustard, Worcestershire sauce and yogurt. Recipe by Jamie Oliver and republished on The Happy Foodie. Quantities easily halved if you only have a couple of beetroots to hand.

Aloo baingan – potato and aubergine curry

Lisa

The end of Ramadan is fast approaching and Eid al-Fitr celebrations begin on 2nd May so our recipe this week is inspired by the feasting! We’ve chosen a dish from a feature by food blogger Izzah at Tea for Turmeric on traditional Pakistani Eid recipes. For this vegan Aloo Baingan, use organic potatoes, onions and an aubergine from the veg …

Homemade sauerkraut: green cabbage and carrot

Lisa

Many of us love having versatile cabbages in the veg box, but if you want to expand your cabbage repertoire we suggest making your own delicious, nutritious, organic sauerkraut or kimchi.  The health benefits of ‘live’ fermented veg have been well documented: packed full of nutrients and good bacteria for a happy gut biome. My own sauerkraut learning curve has …

Kimchi latkes

Lisa

We are now stocking organic Hot ‘n’ Smoky Kimchi by Loving Foods.  It is truly delicious: use it as a topping and flavour boost for plain rice and stir-fried veg. Or try these kimchi latkes – little shallow-fried potato and kimchi patties. Recipe idea from Kirsten & Christopher Shockey in their excellent book Fermented Vegetables – my favourite culinary book …

Cheesy leek and butterbean patties with sun-dried tomatoes

Lisa

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 patties are very more-ish and go well with oven-cooked, skin-on chips or wedges made from organic spuds or sweet potatoes. And a bowl of peppery green salad leaves from Regather …

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

Lisa

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 are probably the best Easter buns I’ve ever eaten:  a real treat at breakfast or lunchtime.  Why not spoil yourself also with some specialty loose-leaf tea, coffee or vegan hot …