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.

Root veg gratin

Lisa

This creamy mustardy gratin is just the ticket in this cold, bright weather and a luxurious way to treat the hearty organic roots from the veg box as they approach the end of their season.  Recipe from Nigel Slater in last weekend’s Observer food pages. Feel free to adjust the proportions of the veg in the list according to what …

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 …

Kumquat and almond cake

Lisa

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 forget you can order delicious fresh organic eggs as an extra for your veg box. Recipe from Cafe Cat.

Citrus and cashew nut salad (with winter veg)

Lisa

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. Plus cashew nuts and a very zingy dressing. You can substitute other preferred root veg (e.g. carrot) and green cabbage for the red, or why not sprinkle on some lush …

Chicken thighs with kumquats and olives

Lisa

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 Solomonov on www.forward.com, one of their “best Jewish dishes of 2021”.