French toast with rhubarb

Lisa

Love this time of year on the food front. It may be the hungry gap, but we also have the pleasure of two magnificent UK organic crops in season now:  rhubarb and asparagus. Both are available to order online as extras for your box order. Here’s a simple but luscious French toast recipe, from edinburghfarmshop.co.uk.  Alternatively, stewed rhubarb is excellent …

Carrots, sweet potato and chickpeas with Moroccan spice

Lisa

Here’s an idea for the carrots and sweet potato in the veg boxes.  No sweet potato? You could substitute swede, turnip or regular potato.   Serve with couscous and any kind of green veg on the side – sauteed spring greens, purple sprouting broccoli or even some sliced cucumber.

Lasagna with wild garlic and mushrooms

Lisa

Get your hands on some luscious wild garlic before the season is over. Rachel B made this lasagna last week and was entranced by the lurid green of the ‘white’ sauce. Recipe from bbcgoodfood.com. If you don’t have 450g mushrooms, supplement with grated courgette, carrot and/or some finely sliced leek.  Don’t have time to mess about with lasagna? Here’s a …

Swede Rumbledethumps

Lisa

Possibly the best-named dish in this collection? It’s like a Scottish bubble and squeak: mashed spuds and swede, mixed with cabbage or kale, topped with cheese and baked until golden crispy. Salivating yet? Recipe from bbc.co.uk/food. Serve with a green salad, to Spring-ify it. Lots of swedes in the boxes this week. Get rumbledethumping!

Sformato (Italian eggy veggie bake)

Lisa

I spotted this “mosaic of a flan” recipe by Rachel Roddy in The Guardian recently and knew it was perfect to go out on the Regather recipe page for Easter week. There are eggs! There are lots of veggies! And the veg component is pretty flexible according to what goodies you have in your boxes.

Banoffee blondies

Lisa

Bananas in lots of our fruit boxes this week. We haven’t featured a banana recipe in a looooong time. Must remedy that! If you can keep your hands off two of the bananas and let them get very ripe in your fruit bowl, treat yourself to home baking. Banoffee blondies. From the cookery writer with the best nom de plume …

Jerusalem artichoke soup

Lisa

My usual rule for soup-making at home is to batch-cook and have some to freeze. I make an exception for a small portion of precious organic Jerusalem artichokes when they appear in the box in winter and spring. I will never forget the first time I ate them. I’d been invited to a friend’s mum’s place for Christmas on the …

Punjabi potato curry

Lisa

New favourite potato dish! Devoured twice in one week, three times if you count leftovers for lunch.  Recipe by the wonderful Meera Sodha from her book Fresh India.  The quantity of spices is a little conservative – it’s safe to dial them up a notch. You can treat this curry as a simple meal, with a plain green vegetable on …

Spring greens with egg noodles

Lisa

The spotlight this week turns to the organic Spring Greens cabbages getting packed in most of our veg boxes. Here’s a really simple but lovely way to cook and eat them – recipe from Nigel Slater. Make sure everything is prepped and ready before you heat the wok. When I make this dish, I’ll chuck in some finely cut shards …

Potato and rosemary soda focaccia bread

Lisa

If, like me, you’re a bit rubbish at making yeasted bread (I blame our superb local bakehouses – Forge, Perfectionery and Tower of Bagel – for setting the bar way too high), why not do a homemade soda bread?  Well, this one is a marriage of Irish soda bread and Italian focaccia. With potatoes from the veg box. Yum. Recipe …