The Viral – Crispy Potato Salad (VG)

Summer is on the way and so is salad season! We are always on the look out for new trends and couldn’t wait to make this viral crispy potato salad. It is so easy to make and tastes amazing. Our Irish organic spuds are just the best to use, keep the skins on for extra fibre, nutrition, zero food waste and extra crispiness!

Keep it plant based with vegan mayo and yoghurt – find most of what you need in our groceries.

We hope you enjoy making this one,

Lou x

Ingredients: feeds 4

  • 1kg potatoes, washed and diced 1inch cubes
    1/2 cucumber, finely diced
    1 small bunch parsley, finely chopped
    1 small bunch dill, finely chopped
    1/2 cup (120g) vegan yogurt
    1/2 cup (120g)vegan mayo
    1/2 red onion, finely diced
    zest and juice of 1/2 lemon
    1 teaspoon dijon mustard
  • Salt and pepper to taste


  • Step 1: To speed up the cooking time its best to steam the potato cubes first until soft this will take about 30 minutes.
  • Step 2: Preheat the oven 220ºC fan. Transfer the cooked potatoes onto a baking tray lined with parchment paper, drizzle with oil, salt and pepper toss to coat and roast in the oven for about 30 minutes or until golden- they may need more or less time, keep a close eye on them. They are ready when they are golden and crispy around the edges.
  • Step 3: Grab a large serving bowl, measure in the yoghurt, mayonnaise, mustard, lemon juice, salt and pepper and stir. Next add the chopped herbs, cucumber, red onion and stir once more. Taste and adjust the seasoning if needed.
  • Step 4: Tumble in the cooked crispy potatoes while warm, stir to coat in the dressing and serve up.

Delicious Black Bean Empanada (VG)

Empanadas are delicious little moon shaped pastry pockets of spiced goodness they hail from South America. I went with a black beans, chestnut mushrooms, red pepper, sweet potato filling flavoured with spice, coriander and lime juice. They make a great portable snack or lunch.

When our juicy cherry tomatoes come into season make sure to knock up a quick salsa to serve along side these.

I love homemade shortcrust pastry or if our tight on time use shop bought.

Let us know in the comments if you try them.

Lou x

Ingredients: makes 8 approx

(there will be extra bean filling left over, add to your favourite salad or heat and have with rice)

For the short crust pastry:

There is enough mix to make 16 empanadas- double the pastry recipe if you wish to make more.

  • 250g plain flour
  • 125g butter, diced, and kept cool in the fridge – dairy or non dairy
  • 1-3 tbsp milk or water
  • pinch salt

For the filling:

  • 1.5tablespoons oil
  • 1 red onion
  • 500g chestnut mushrooms, diced small
  • 1 small sweet potato, peeled and diced small
  • 1 red pepper, diced small
  • 1 (400g) tin black beans, drained
  • 1.5 teaspoons paprika
  • 1.5 teaspoon cumin
  • 1 teaspoon cajun spice or flaked chilli
  • Salt and pepper to taste
  • 1/2 fresh lime
  • chopped coriander stalks
  • To glaze: use egg wash or milk of your choice
  • To serve:
  • chopped cherry tomatoes, coriander leaves and more lime wedges


For the pastry:

  • Step 1: Sift the plain flour into a large bowl. . Add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the salt and mix again.
  • Step 2: Gradually add the liquid by starting with 1 tbsp milk or water, then adding a little more until the mixture comes together to form a dough.
  • Step 3: Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.
  • Step 4: Wrap in cling film and chill for at least 20 minutes before using.

For the filling:

Step 1: Heat a wide pot on a medium heat add the oil and diced onions, cook to soften for 5 minutes. Then add the mushrooms, pepper, sweet potato, paprika, cumin, cajun spice, salt and pepper, put the lid on the pot and cook for about 15-20 minutes until all the vegetables are cooked and soft. Stir through the black beans, chopped coriander stalks, fresh lime juice and cook for a further 5 minutes, then set aside to cool.

To make the empanadas:

Step 1: Take the dough from the fridge. Divide into 8 equal pieces. Roll each piece into a ball. Take 2 pieces of parchment paper, put the dough ball in the middle of one piece, top with the second piece of parchment paper. Using a rolling pin, roll the dough ball into a thin round shape, peel back the first piece of paper. Add about a tablespoon of the bean mix, fold the bottom piece of paper over and use a big round cookie cutter or bowl to press down to seal the pastry and make a moon shape. Repeat.

Step 2: Preheat the oven 180ºC fan.

Place all the empanadas on a baking tray lined with parchment paper. And put the tray of pastries (if it will fit) in the fridge to chill again while the oven heats up- this will give you crispy pastry.

Brush with egg wash or milk and bake for 30-40 minutes until golden brown.

Wild garlic & Spinach Pesto – VG

Wild garlic grows in damp woodland and can be found from late February through to April. If you come across it you’ll know because of its mild garlicy smell. It looks like thick grass and grows in bunches. Its best picked young before it flowers so the flavour is mild and not too intense. It makes a wonderful pesto blended with spinach and toasted nuts or seeds.

We’ve made this a vegan version omitting cheese but use a hard cheese instead of nutritional yeast if you wish.

Find all the ingredients in our groceries.

Lou x

Ingredients: makes one small jar

  • 50 g wild garlic leaves (washed well in water with a dash of vinegar, then dried)
  • 50g baby spinach
  • 70 g / ½ cup sunflower seeds (or almonds, walnuts, pecans, hazelnuts, pine nuts, pistachios, hemp seeds, or pumpkin seeds)
  • 1 unwaxed lemon, zest and juice
  • 4 tbsp nutritional yeast (optional) or hard cheese
  • 120ml approx olive oil (more if needed)
  • salt and black pepper, to taste


Step 1: Begin by toasting the nuts or seeds- place in an over or air fryer @170ºC and roast until they smell toasty and start to brown slightly. Set aside to cool.

Step 2: Roughly chop the spinach and wild garlic. Add the seeds to a the blender and blend to crush. Then add the wild garlic, spinach, lemon zest and juice, nutritional yeast, olive oil, salt and pepper. Blend to make a paste- keep it as coarse or chunky as you wish. Taste and adjust the seasoning if needed. add more oil if its too thick, but just add a drizzle at a time.

Pour the pesto into a jar, top with a thin layer of oil – this will keep in the fridge for 2 weeks.

Add to your favourite pasta, mix into butter to make wild garlic butter for toast. Serve with your roast veggies. Stir into mash potato.

Enjoy x

Root Vegetable and Swede Gratin with Cashew Bechamel  -VEGAN

Celebrate all the lovely root vegetables in your box this week!

Delicious layers of organic root vegetables – mostly Irish vegetables apart from the sweet potato. This is a real celebration of root vegetables and its delicious as each layer adds a different delicious flavour.

If you have a mandoline it is ideal for slicing the root vegetables. We’ve made this with a vegan bechamel but feel free to use a milk one if you wish. Garnish with toasted hazelnuts and a side of wild garlic pesto pasta for extra deliciousness!!

Lou x


  • For the swede puree: serves 6-8
  • 400g swede (1 small) – cubed
  • 50g butter
  • salt and pepper
  • For the bechamel sauce:
  • 120g cashews
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon lemon juice or cider vinegar
  • salt and pepper
  • 1 cup water (200ml)
  • Root veg:
  • 400g beetroot (6 beets)
  • 500g sweet potato (4 small)
  • 500g celeriac (1 small)
  • 400g potato (4 medium)
  • plus:
  • 2 tablespoons ground almonds
  • olive oil to drizzle
  • Crushed hazelnuts to serve


Step 1: To make the suede puree, steam and boil the cubed swede. Once soft blend with a stick blender or blender with butter, salt and pepper. Set aside.

Step 2: To make the cashew bechamel, pour boiling water over the cashews, leave to soften for 30 minutes. Saute the onion and garlic until translucent and soft. Drain the cashews then blend with the cooked onions and garlic, lemon juice or vinegar, salt and pepper and water.

Step 3: Peel and slice the root veg ideally using a mandoline, the slices should be 1/4 cm thick. Keep each of the vegetable slices separate.

Step 4: Preheat the oven 180ºC. Assemble the gratin add the swede puree to the baking tray first (mine is 13inc x 9inc) , and smooth with a spatula or the back of a spoon. Layer on the beetroot slices, sprinkle with salt and pepper. Layer on the sweet potato and add a layer of the cashew bechamel. Next add the potato, salt, pepper and a drizzle of oil. Add another layer of cashew bechamel and finish with the sliced celeriac, salt, pepper and oil. Cover with a layer of parchment paper, tin foil and bake in the oven for 1 hour.

Step 5: Check its cooked be piercing with a small sharp knife. Leave to cool for at least 30 minutes before slicing. Ideally cook and put in the fridge overnight to slice, heat through and serve the next day.

Double Chocolate – No Bake – Brownies – VEGAN

Homemade chocolate treats that are made with lots of good organic stuff.. .yes please! These are rich and decadent and give a great boost of energy. I ordered some lovely organic medjool dates and walnuts and organic dark chocolate to make these. Perfect with that mid morning coffee.

They are a no bake treat so no ovens needed just a bit of time to set in the fridge. Grab all you need for these tasty snacks in our online shop.

We hope you try them.

Lou X

Ingredients: makes 16 squares

-150g – 1 cup medjool dates, stone removed
– 60g – 1/3 cup walnuts, chopped
– 40g- 1/3 cup ground almonds
– 40g – 1/3 cup cocoa powder
– 40g – 1/2 cup oats
– 110g – 1/3 cup smooth peanut butter
– 2-4 tbsp boiled water
– 150g Dark chocolate bar plus 1 tablespoon coconut oil

**Taste the mix -feel free to add a dash of maple syrup or honey if it tastes bitter.


Step 1: Line a 8inch square tin with parchment paper.

Step 2: If using medjool dates, remove the stone and add them straight to the blender. If using regular dried dates, soak in boiling water for 5 minutes, then discard the water.

Step 3: Add the dates, ground almonds, cocoa powder, oats and peanut butter to a blender. Blend until smooth. Add a tablespoon or 2 of boiled water if the mix is dry. Then add the walnuts and pulse. Check the texture with a spoon, if it sticks its ready, if its dry add a bit more water.

Step 4: Pour the brownie mix into the tin and press down with the back of a spoon. Try smooth it as best you can. Melt the chocolate and coconut oil in the microwave in short bursts (or in a pot over simmering water), then pour over the base and transfer to the fridge to set for an hour.

Take from the fridge and slice into squares.

This will keep in the fridge for 1 week or in the freezer for 3 months.


The Best Irish Potato Bread (VG)

Irish potato bread is simple and delicious and a great use of our national vegetable, the potato! The potato that grows so happily and sustainably in our soil. They are called potato farls in the north of Ireland and are traditionally eaten at breakfast time. They are made with mashed potato, flour, butter and salt and cooked on a dry griddle pan to get the brown speckled marks.

My kids love them with beans and they make a great alternative to the well know shop bought potato waffle!

You can make them with leftover mash potato. We hope you try our recipe.

Lou x

Ingredients: makes 8

750g potatoes

150g plain flour, sifted

75g butter (dairy or plant based)

1 heaped teaspoon salt

Serve with:

250g chestnut mushrooms

50g spinach

1 tin of baked beans


  1. If not using leftover mashed potatoes, peel the potatoes and steam or boil them until fully cooked.
  2. Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
  3. Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
  4. Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
  5. Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
  6. These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan with an extra bit of butter.
  7. Quarter and sauté the mushrooms and wilt the spinach on a pan, warm the beans and serve with the warm potato bread.

Beautiful : Blood Orange Loaf – Vegan

Beautiful organic blood oranges are not available all year around. They a have a short window usually December to March and then they disappear for another year. Ours are from Italy, they are sweeter than regular oranges but also have a sharpness and the most stunning shades of raspberry pink.

A baked loaf works great with citrus. If you can’t get blood oranges try lemon or regular orange.

This loaf is egg and dairy free and drizzles with a blood orange icing (showing off the natural pink juice). It is just delicious with a big mug of tea.


Lou x

Ingredients: 8 servings

  • 300g plain flour
  • 2 tsp baking powder
  • 185g sugar – light brown or cane sugar
  • 125ml light oil (olive/vegetable)
  • 200ml unsweetened almond milk
  • Juice of 2 blood oranges (130ml)
  • Zest of 2 blood oranges
  • 1 tsp vanilla


  • 90g icing sugar
  • 2 tbsp blood orange juice


Step 1: Preheat oven to 180C fan. Line and grease a 2lb loaf tin. Sift flour and baking powder into a bowl. Add the sugar and and mix with a wooden spoon.

Step 2: In a separate bowl mix together the oil, milk, blood orange juice, blood orange zest and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 3: Pour into the loaf tin and place in the oven for 45-55 minutes. It should be starting to turn golden brown on the edges. Do the toothpick test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.

Step 4: Make the icing by mixing the icing sugar and blood orange juice together until it forms a thick icing, add a tiny bit of water if its too thick. Spoon onto the cake once cooled with the back of a spoon.

Top with some extra orange zest and serve!

Will keep in an air tight container for 3-4 days.

Amazing: Miso & Tahini Baked Cauliflower with lentils -Vegan

This dish is stunning and tastes absolutely delicious!! It would make an fabulous centrepiece for any meal.

It all begins with lovingly grown sustainable ingredients like this beautiful organic cauliflower as well as the carrots, garlic and leeks. Add some earthy umami flavours finish with mint for freshness and lime for zing – magic!

We think you’ll go back for seconds.

Lou x

Recipe inspired by Niki Webster – Rebel Recipes


1 medium cauliflower, leaves removed.

White miso and tahini paste rub
2 tbsp white miso paste
2 tbsp toasted sesame oil
3 tbsp light tahini
2 tbsp olive oil
1 tbsp maple syrup or honey
2 tbsp light soy sauce

  • For the lentils
    2 leeks chopped
    2 carrots finely chopped
    2 tbsp olive oil
    4 cloves garlic sliced
    1 tbsp smoked paprika
    1 tin puy lentils, 240g drained
  • 500ml litre veg stock
    1 tbsp balsamic vinegar
    1/2 tbsp soy sauce
    a hand full chopped baby spinach
  • salt and pepper to taste

Toppings– highly recommended to finish the dish.
Fresh mint, chopped
Fresh lime wedges

Method: Bake the cauliflower in the oven or the air fryer.

Step 1: If using the oven preheat to 180ºC. To cook the cauliflower; remove the leaves – use them for a chopped salad. Make a cross in the stalk. Boil in a pot of lightly salted water for 7 minutes until just soft. Remove from the water, pat dry with a towel and place on a baking tray. Mix all the miso paste ingredients together and coat the cauliflower. Bake in the oven for 45 minutes. or Air fry @ 160ºC for 10-15 minutes. Ready when its nice and brown all over.

Step 2: To make the lentils; warm a wide pan on a medium heat, add a tablespoon of oil and the leeks and cook for a few minutes, add the carrots, garlic, paprika, small pinch of salt. Pour in the stock and cook for about 5 minutes. Add the drained lentils, simmer

To serve;
Top the lentils with the whole cauliflower, chopped mint and squeeze over the fresh lime.

FABULOUS: Mushroom & Chickpea Rolls

Crispy, so savoury and packed full of flavour. We think you’ll love these plant based rolls. Delicious for breakfast, lunch or dinner.

We have the nicest chestnut mushrooms rich in immune boosting nutrients, cooked down with onions and spices. They give the best texture. We’ve bulked these out with protein packed chickpeas and almonds and blended the mix with iron rich baby spinach. Serve them with a sweet chilli dipping sauce, divine.

Grab most of the ingredients in our groceries.

Lou x

Ingredients: makes 8 rolls

  • I pack of ready rolled puff pastry(375g) – most are suitable for vegans
    1.5 tbsp oil
    1 pack (250g) chestnut mushrooms, finely diced
  • 1 red onion, finely diced
    3 gloves garlic, finely chopped or grated
    2 tbsp tomato paste
    1 tbsp maple syrup
    1 tsp ground cumin
    1 tsp smoked paprika
    1 tbsp soya sauce
    40g baby spinach
    1 tin chickpeas rinsed and drained
    100g flaked almonds
    Salt and pepper to taste
    1 egg whisked or milk of choice to glaze
    1-2 tablespoons sesame seeds to decorate

Step 1: Preheat the oven 200ºC fan. Line a large baking tray with parchment paper. Leave the puff pastry out of fridge to come to room temperature.

Step 2: Start by warming a frying pan on a medium heat, add the oil and the diced onion. Cook for five or so minutes to soften. Add the chopped garlic and cook for a few minutes. Next add the diced chestnut mushrooms and cook for a good 5 -10 minutes, until they shrink in size. Spoon in the tomato puree, maple syrup, soy sauce, cumin and paprika. Stir to coat the mushrooms and cook for a further few minutes. Set aside to cool for a minute or two.

Step 3: To a food processor add the cooked mix, drained chickpeas and flaked almonds, chopped spinach. Blend to combine but keep the mix a bit chunky for texture. Taste the mix add salt or pepper if needed.

Step 4: Unroll the pastry, divide in 2 lengthways giving 2 even strips. Spoon the mix down the middle of the pastry in a sausage shape. Brush one side of the pastry strip with egg or milk. Gently fold the pastry over, use a fork to seal it. Cut the strip into 4 and put them on the baking tray, seam side underneath. Brush with egg or milk, sprinkle sesame seeds on top. Repeat with the other strip of pastry.

Bake for 30-40 minutes until nice and golden brown and delicious.

EASY “Roast & Blend”- Tomato & Squash Soup (Vegan)

Soup is just a fantastic way of getting lots delicious nutritious organic ingredients into one meal. Once made it is convenient to serve up, once its cooled its easy to store and reheat another day.

This soup requires little effort just chopping really! Roast up all the veg on a tray in the oven then blend with hot stock and serve. Delicious soup full of flavour and goodness.

We love it, hope you do too!

Lou x

Ingredients: Makes 6 portions

  • 2 onions – diced
  • 1 bulb garlic
  • 1 butternut squash, peeled and diced
  • 2 red peppers, deseed and dice
  • 500g cherry tomatoes
  • 1 tablespoon paprika
  • 1/2 teaspoon chilli powder or flakes
  • a sprig of fresh thyme or rosemary
  • salt and pepper to taste
  • 1-2 tablespoons olive oil
  • 800ml hot veg stock


Step 1: Preheat the oven 180ºC. To a large roasting tray add the diced onions, butternut squash, red peppers, cherry tomatoes, paprika, chilli, thyme, salt and pepper. Drizzle olive oil all over and give everything a good mix with your hands.

Step 2: Slice the top off the garlic bulb exposing the cloves, place it on a square of tinfoil or baking parchment paper and pour a table spoon of oil over it, close the tinfoil up like a parcel. Place it on the tray with the veg. Put the tray of veg in the oven to roast for about 40 minutes, stirring the veg half way through. Take the garlic out separately and discard the thyme twigs if any.

Step 3: When the veg is soft and cooked add it to a blender along with the hot stock, squeeze in the roast garlic. Blend to your desired consistency. A hand blender would work fine too. Taste and adjust the seasoning if needed. Serve with crusty bread, delicious.