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 …
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 …
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 …
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 …
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 …
Let our organic fruit boxes help you stay cool and refreshed in the July heat. Have a go at a homemade, fruity ice-cream or sorbet! Recipe by Edd Kimber on bbcgoodfood.com. If you don’t have quite the rhubarb weight, supplement with some strawberries – or reduce everything proportionately. Adding vodka or gin helps make the sorbet more scoopable. Summer rhubarb …
It’s new potato season and we’re looking forward to packing these gems into our veg boxes and piling them on our plates. You can’t beat boiled new potatoes tossed with butter or oil, fresh herbs, salt and black pepper, and served warm. (Try some fresh chopped organic dill from our farm.) And don’t forget you can order extra new potatoes …
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 …
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 …
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.