Mushroom and veg pie with parsnip rosti topping

Lisa

It was Regather’s prize-winning flower grower/wrangler/designer, Rachel, who recommended this dish the other day. Mushrooms, onions and winter roots in a lovely mustardy gravy and a crispy topping.  That’s a Goldilocks dish: not too heavy, not too light. Rachel tells me the recipe doesn’t suffer for having less than the full whack of mushrooms – use what you have.  And we …

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 …

Spiced beetroot hummus

Lisa

Our veg boxes are so vivid in September/October, studded with colourful organic carrots, beetroots and squashes. This week, beets are the recipe focus and it was a toss-up whether to go for a healthy beetroot dip or beetroot chocolate muffins. We’ve taken the savoury route – recipe from Dr Rupy Aujla and published on BBC food. Ideally don’t squander the …

Runner bean, onion and olive tortilla

Lisa

Our organic runner beans are at their peak. On the farm and on the allotment it’s such a pleasure to see them hanging heavy and splendid from the climbing vine. Here’s an easy and healthy weekend breakfast or lunch dish using runner beans – plus onion, garlic and eggs, and some olives for piquancy. Serve with bread and fresh tomatoes.

Vegan Thai red curry

Lisa

Just the thought of a fragrant Thai curry sets the mouth watering. The beauty of this recipe – by the BOSH! team, Henry Firth and Ian Theasby – is that you can be pretty flexible with the summer veg elements, guided by your veg box (of course!).  Of the veg listed, we’d say tomatoes and mushrooms are vital to the …

Flash-fried sticky tofu with green beans

Lisa

While my favourite and default way to have green beans is simmered gently with fresh tomatoes and onion, or in a Niçoise salad, sometimes it’s good to reach into the recipe books. This dish by Anna Jones from ‘One Pot, Pan, Planet’ is totally worth a trip to a Chinese supermarket to get some Sichuan peppercorns and authentic black bean …

Tian Provençal

Lisa

You can’t have too many ideas for courgettes, tomatoes and aubergines at this time of year. This classic French dish is a more aesthetically pleasing version of a ratatouille – the ‘tian’ refers to the round ceramic oven dish traditionally used in Provence. There are plenty of recipe versions online but we’ve gone for one by Rachel Khoo from her …

Apple and walnut salad

Lisa

Sheffield apple season has arrived early!  We’re delighted to have the first UK organic apples of the season in our fruit boxes this week – including some beauties from our neighbours in Moss Valley, Sheffield Organic Growers (thank you, Huw and the orchard team). Add a Regather fruit box to your order here. It’s almost sacrilege to do anything with …

Beetroot and feta tart

Lisa

Having grown up knowing beetroot only as vinegary slices in jars from the shop, it’s been a right pleasure making friends properly with beetroot as an adult, on the allotment and in the kitchen (and at Regather, of course). Mid-summer organic beetroots fresh from the field are just lovely – and so, so versatile. This simple savoury tart recipe from …

Plum, blackberry and bay friand bake

Lisa

It’s plum season! And local blackberries are starting to ripen, so put this delectable pud on your To Do list. Friands with your cup of coffee are wildly popular in Australia and New Zealand and are similar to French ‘financiers’. The basic batter is made of ground almonds, egg whites, sugar, butter and not much flour.  Typically friands are dainty, …