Mushroom, Parsnip & Potato Gratin

This creamy, comforting, warm winter side dish will make you cosy from the inside out. It’s special enough for the Christmas table, but once you try it, you’ll be making it to go alongside all your winter roasts. Deep, dark, earthy mushrooms mingle perfectly with sweet parsnips and rich cream. The nutmeg, garlic and bay leaves infuse beautifully into the sauce making your whole house smell amazing!

Liz x

Ingredients

  • 250g fresh mushrooms, thinly sliced
  • 3 garlic cloves, peeled & sliced
  • 1 tbsp oil
  • 600g potatoes, thinly sliced
  • 600g parsnips, thinly sliced
  • 1 tbsp dried mushrooms (soaked in 400ml boiling water)
  • 1 tsp ground nutmeg
  • 2 bay leaves
  • 400ml cream (oat cream works well)
  • salt & pepper to taste

Method

  1. Turn your oven on to 200C and prepare all your ingredients. Boil a kettle and cover a tbsp of dried mushrooms with 400ml of just-boiled water. Find a large, oven and hob safe pot with a lid (or use a large soup pot on the stove and decant to an oven dish to bake).
  2. Sauté the sliced fresh mushrooms for 5 minutes with the oil, garlic and a good pinch of salt and pepper. Once soft add the potatoes and parsnips to the pan.
  3. Pour the mushroom stock (including all the now rehydrated mushrooms) over the vegetables. Add the bay leaves & nutmeg and season well with salt and pepper. Carefully stir to combine the ingredients, then level out with the back of the spoon.
  4. Pour over the cream then pop the lid onto the pot and simmer for around 8-10 minutes until the vegetables are just soft. Remove the lid, use the back of the spoon to push all the veg under the liquid. Taste and add more seasoning if needed.
  5. Place the dish in the oven for 20-30 minutes to brown and reduce into a gorgeous gratin. Allow the dish to sit out and set for 5 minutes before serving in generous scoops. Enjoy!

One Pot Tomato & Chickpea Spaghetti


This beautiful budget meal saves you time, money, water and washing up! It’s a regular weeknight supper for us and is popular with the whole family. As the pasta cooks with all the ingredients and absorbs most of the water, it releases starch and creates a gorgeous, silky sauce. This recipe is fuss free too, all you need to do is give it stir every few minutes to ensure it doesn’t stick, it’s so simple and honestly, so delicious! We have a really nice delivery of organic tomatoes from Holland in at the moment as our Irish ones are out of season.

You’ll need a wide, deep pan with a lid. A big stock pot would work too or even a wok. Something that your pasta can lay flat in.

Liz x

Ingredients (serves 4)

  • 400g spaghetti
  • 4 medium/large tomatoes, roughly chopped
  • 4 cloves of garlic, peeled and minced
  • 1 red onion, peeled and thinly sliced
  • 1 tin of chickpeas, drained
  • 4 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 liter freshly boiled water
  • optional chilli flakes, cheese or capers to serve

Method

  1. Gather and prepare all your ingredients and put a kettle on to boil with 1 liter of water.
  2. Place all the ingredients into the pan and pour over the freshly boiled water. Give the pan a stir with some tongs, then put the lid on and turn the heat up to high.
  3. As soon as the water comes back to boiling, remove the lid and stir again to loosen any bits of pasta trying to stick to the bottom.
  4. Replace the lid and after 2 minutes, stir again and replace the lid.
  5. Repeat step 4, twice. Now you should have cooked your pasta for around 7 to 8 minutes. Turn the heat off but leave the lid on for 5 minutes to allow it to finish cooking in the residual heat and the sauce to thicken up.
  6. Taste and add more salt or pepper if you need, I also like another drizzle of good olive oil. Serve in bowls with the topping of your choice. A sprinkle of chilli flakes, some salty capers or a generous grating of hard cheese perhaps? Enjoy!

1 Pot – Cauliflower, Coconut & Chickpea Curry

We love a curry at our house, how about over at yours? This is a simplified, not-very-authentic-but-still-really-delicious *sort of* biryani. In my quest for less washing up, less hands-on time, and more one pot dishes, this is perhaps my favourite. Of course you should feel encouraged to switch up the veg and spices (try pumpkin in the base or romanesco on top – try different curry powder blends – garam masala is gorgeous here), even remove the coconut in exchange for another mug of water of a tin of chopped tomatoes? This curry is simply a case of cooking the base, then layering on the rice and liquid (always add double the volume of liquid to rice, and don’t forget to rinse and drain your rice first), add the cauliflower carefully on top and bake with a lid until the rice has absorbed all the liquid. Yum!

Liz x

Ingredients (serves 4)

  • 1 large white onion, peeled and sliced
  • 1 tin of chickpeas, drained
  • about 8 cherry tomatoes, chopped
  • 1 heaped tbsp of coconut oil
  • 1 tsp each cumin & brown mustard seeds (optional)
  • 6 tsp curry powder (4 in the base, 2 on top)
  • a mug of basmati rice, rinsed and well drained
  • 1 tin coconut milk
  • a mug of water
  • 1/2 a cauliflower, cut into florets
  • salt and pepper to taste
  • herbs eg coriander or mint & mango chutney or lime pickle to serve

Method

  1. Turn your oven on to 200C and find a deep baking dish with a lid (or use tin foil or a baking sheet as a lid).
  2. Mix the onion, tomatoes, chickpeas, coconut oil, cumin & mustard seeds, 4 tsp of curry powder and salt & pepper to taste in the dish. Place this base curry in the oven to bake for 10/15 minutes or until the onions are soft and fragrant.
  3. Flatten out the base curry then sprinkle over the mug of rice. Stir the coconut milk and spoon it evenly over the rice. Then carefully pour the mug of water over the back of the spoon over the rice so as not to disturb the layers. Season the coconut rice layer with a pinch of salt.
  4. Then carefully place the cauliflower florets on top of the liquid and season them with salt, pepper and the reserved 2 tsp of curry powder. Put the lid on the pan and place it back in the oven for another 20-30minutes until the rice has absorbed all the liquid.
  5. Serve in scoops with a sprinkle of fresh herbs and a spoon of an Indian chutney or pickle. Enjoy!

Cauliflower & Mushroom Biryani

One of our family favourites, this layered, one-pot curry is so so good. A rich layer of mushroom and red bean curry on the bottom, a fragrant layer of perfectly cooked rice in the middle and a succulent layer of cauliflower on top. Sounds complicated but it’s actually very easy. We make this one-pot meal regularly as a mid-week supper. It doesn’t take long to put together, then you just pop it in the oven to bake and you’ve got time to clear up the kitchen and help with homework or whatever else needs doing while it cooks. Then bring the pot to the table and dig in!

We stock organic rice in compostable bags, have you tried the range yet? White basmati is best for this dish as it cooks quickly, but we also have brown basmati and my personal favourite, short grain brown rice. We also have organic tins of tomatoes, beans and more. We do so much more than just fruit and veg. Add some groceries to your next order and save yourself a trip to the supermarket.

Liz x

Ingredients (serves 4)

  • 3 tbsp vegetable oil
  • 1 onion, peeled and diced
  • 4 cloves of garlic, peeled and diced
  • 1 heaped tbsp curry powder
  • around 10 chestnut mushrooms, halved
  • 1 tin chopped tomatoes
  • 1 tin kidney beans, drained
  • salt and pepper to taste
  • 1 small mug of basmati rice (225g)
  • 2 small mugs of water
  • 1/4 tsp each: ground cardamom and star anise
  • 1 tsp rose petals (optional)
  • 1/2 a large cauliflower, cut into florets
  • 1/2 tsp turmeric
  • coconut flakes

Method

  1. Turn your oven to 200C and find a deep pot or casserole dish with a lid that is safe both on the hob and in the oven.
  2. Start by sautéing the diced onion with the oil on a medium-high heat. Stir frequently with a wooden spoon. After 5 minutes the onion should start to soften and turn golden.
  3. Then add the mushrooms, garlic, curry powder and season well with plenty of salt (about a tsp) and pepper. Stir for a few minutes to coat the mushrooms in the seasoning and allow the spices to toast and get very fragrant.
  4. Empty the tin of chopped tomatoes into the pot along with the drained beans. Stir well, taste and adjust the seasoning if needed, then put the lid on and let the curry simmer for a few minutes while you rinse you rice in a fine sieve.
  5. Turn off the heat then carefully add the rinsed mug of rice to the curry. Don’t stir it in, add it in a careful layer on top of the curry and smooth it out with the back of the wooden spoon. Then slowly pour two mugs of water over the back of the spoon over the rice so that it doesn’t disturb the layer.
  6. Add some aromatics to the rice if you like eg cinnamon sticks, cardamom pods, star anise, rose petals, saffron… I usually use a mix of ground anise and cardamom and a few rose petals.
  7. Then place the cauliflower florets carefully into the rice and water, sprinkle them with turmeric, salt and pepper. Put the lid on the pot and put the pot in the oven to bake.
  8. After 30 minutes, check on the rice. It should be bubbling hot and have absorbed most of the liquid. Taste a grain, if it needs longer put the lid back on and return it to the oven.
  9. If the rice is cooked through then remove the lid, sprinkle the top of the dish with flaked coconut (or flaked almonds) and return it to the oven to toast. Just 3-5 minutes should be enough. Then it’s ready to serve. Scoop out portions ensuring each bowl gets a bit of each layer and enjoy!

Quick Cabbage & Potato Curry

For a warming bowl of hearty food in a hurry, try this quick curry. Cabbage and potato are made for each other aren’t they? With the addition of some warming curry spices and creamy coconut milk, these humble ingredients can really sing! Of course you can tweak the recipe as you like with the addition of cooked chickpeas and some cauliflower/romanesco florets etc. Let us know if you tried it in the comments or over on our community facebook group.

Liz x

Ingredients (serves 4-6)

  • 2 tbsp vegetable oil
  • 1 white onion, diced
  • 4 cloves of garlic, sliced
  • 8 small/medium potatoes, chopped
  • 1/2 a savoy cabbage, sliced
  • fresh chilli to taste, sliced
  • 1 heaped tsp each: brown mustard seeds, turmeric, curry powder, salt and black pepper
  • 1 400g tin coconut milk
  • *optional extras* – cooked chickpeas, cauliflower/romanesco florets…
  • Indian chutneys and natural yoghurt to serve

Method

  1. In a large, heavy bottomed pan (which has a lid), fry the onion and garlic with the vegetable oil until golden and soft.
  2. Add the potatoes, spices and seasoning and sauté until fragrant. Add a small glass of water then put the lid on and allow the potatoes to steam cook for 8 minutes or until tender. Test with a knife.
  3. Then add the cabbage, coconut milk and chilli to the pan, return the lid and let the cabbage wilt for 3 minutes. (Here’s where you can add the cooked chickpeas if using.)
  4. Then stir the vegetables together, taste and adjust the seasoning if needed with more salt/pepper, return the lid one last time for a further 3 minutes and your curry is done!
  5. Serve in warm bowls with Indian chutneys and natural yoghurt. Enjoy!

Ratatouille

Ratatouille is a classic one pot celebration of summer vegetables. Although it’s a simple recipe, with humble ingredients, it’s all about timings and getting the vegetables cooked just right. Spongey, undercooked aubergine is the reason many people don’t like it. Aubergine should be silky and soft, and almost melt in the mouth and then it’s absolutely stunning! Serve with some good bread and a glass of red. We often add a drained tin or two of white beans or lentils to this summer stew to boost the protein and make it an even heartier meal.

Why not make a double or triple batch and get some in the freezer for a busy day? You could even blend some for a quick summery soup or a flavoursome pasta sauce.

Liz x

Ingredients (serves 4-6)

  • 4 tbsp olive oil
  • 2 aubergine
  • 2 courgette
  • 2 red pepper
  • 4-6 tomatoes (or 12 cherry tomatoes, or a couple of tins of chopped tomatoes)
  • 6 cloves of garlic – peeled and diced
  • 3 tbsp red wine vinegar
  • salt and pepper to taste
  • basil to taste

Method

  1. Pre-heat your oven to 200C.
  2. Chop the aubergine and peppers into bite sized pieces. Put them in a deep roasting dish and drizzle with the olive oil.
  3. Season well with salt and pepper, mix with your hands to evenly coat the vegetables in the seasoning. Then put the dish in the oven to roast for 20 minutes.
  4. After 20 minutes, remove the dish from the oven and add the courgettes and tomatoes, also cut into bite sized pieces.
  5. Add the garlic, red wine vinegar and a little more salt and pepper. Mix well and return to the oven for another 20 minutes or until everything is well cooked.
  6. Stir through lots of freshly torn basil and serve in bowls with fresh bread. Or it’s lovely with pasta or potatoes. Bulk it out and add protein with a drained tin of white beans or green lentils.

Roast Romanesco Summer Stew

Romanesco cauliflowers have got to be one of the most beautiful vegetables we grow. Their mathematical fractal shapes are breathtaking to look at and luckily they are also extremely tasty! Our favourite way by far to cook them is to chop them into florets and roast them. Have a look at the end of this smashed cucumber recipe for a great marinade idea. In this recipe I use them in a one-roasting-dish meal to make a simple summery stew. This way you get some crispy tops and some soft, simmered bits too. All in one easy dish! Serve with bread, potatoes, rice or pasta. Or just eat it as it is.

Liz x

Ingredients (serves 4-6 people depending on sides)

  • 1 romanesco cauliflower
  • 3 large tomatoes (or 6 medium)
  • 1 white onion
  • 1 whole bulb of garlic
  • 1 drained tin of chickpeas (reserve the aquafaba for another recipe like this vegan mayo or this clafoutis)
  • a generous drizzle of olive oil
  • a good splash of white wine
  • salt and pepper to taste
  • chopped parsley to finish

Method

  1. Preheat your oven to 200C and find a large roasting dish.
  2. Cut the romanesco into florets and put it in the roasting dish. Don’t discard the stem or leaves. They can be chopped into smaller pieces and added to the dish too!
  3. Cut the tomatoes into bite sized pieces and add them to the dish.
  4. Peel and roughly dice the onion and peel and slice the whole bulb or garlic. Add those to the dish too.
  5. Add the drained chickpeas to the dish next.
  6. Drizzle a generous amount of olive oil over the vegetables and chickpeas then add a good splash of white wine.
  7. Season with salt and pepper and, using your hands, mix the ingredients well so that they are all evenly coated in the seasoning.
  8. Put the dish into the oven to roast. This is a good time to cook some potatoes/pasta/rice to go with the stew.
  9. After 20 minutes, take the dish out of the oven and stir. Then return it to the oven to continue roasting for a further 10-15 minutes or until you are happy with how cooked everything is.
  10. Remove from the oven and stir some chopped parsley or herbs of your choice through the summery stew. Serve in bowls and enjoy!

One Pot Baked Orzo Pasta

One pot suppers are my favourite types of suppers. Not just for the lack of pots and pans to scrub, although let’s be honest, that is the main reason, but also because it’s just so satisfying, pulling a dish out of the oven and onto the centre of the table and watching everyone tuck in. This baked orzo recipe, like pretty much all of my recipes, is super-flexible. Use it as inspiration rather than instruction and tweak it with any vegetables you have in your box this week. Orzo is simply rice shaped pasta. I often pop a drained tin of beans or lentils into the mix too for some added fibre and protein. Let us know how your version went in the comments.

Liz x

Ingredients (serves 4-5)

  • 4 tbsp olive oil
  • 2 onions – diced
  • 6 cloves of garlic – diced
  • roughly chopped vegetables of your choice (I went ‘Med-veg’ style and used – 1 aubergine, 1/2 a fennel bulb, 2 courgettes, 1 yellow pepper)
  • 500g orzo pasta
  • the juice of a lemon (or a tbsp of preserved lemon paste)
  • 1 tin of chopped tomatoes
  • 500ml water
  • salt, pepper and herbs to taste
  • added extras to taste – olives, capers, sun-dried tomatoes, a drained tin of beans/lentils/chickpeas…
  • grated cheese (or vegan cheese – we sell a range or make my tofu-feta recipe) to finish

Method

  1. Pre-heat your oven to 200C and find a large oven and hob safe pan with a lid. If you don’t have one, you could use a roasting dish and some tin foil – roast rather than sauté the vegetables.
  2. Sauté the diced onion and garlic with the olive oil for 5-10 minutes or until starting to soften and colour.
  3. Add the chopped vegetables, season with salt and pepper and sauté for a further 10 minutes until not fully cooked through, but just starting to caramelise on the outsides.
  4. Pour the orzo into the pan along with the lemon and tin of chopped tomatoes. Swirl the juices out of the tin into a measuring jug until you have 500ml of water and add that to the pan too.
  5. At this point you may wish to add some extra ingredients like herbs, olives, capers, chopped sun-dried tomatoes, a drained tin of butterbeans etc…
  6. Stir well to combine the ingredients then place the lid on the dish and put it in the oven to bake for 20-30 minutes or until the pasta has absorbed all the liquid.
  7. Remove the lid and add a generous sprinkle of grated cheese. Return the dish to the oven with the lid off for 5 minutes or until bubbling and starting to take on some colour.
  8. Enjoy with a simple green salad.

Jambalaya

Jambalaya is a delicious one-pot rice dish from Louisiana, a cultural melting pot with French, Caribbean and African influences. It’s a little like a paella but some of the ingredients and seasonings are different. Rather than saffron, the main flavours are cayenne pepper and thyme with smokiness from the sausages and smoked paprika.

We just added these new vegan smoked sausages to our shop so I just had to try them in a jambalaya and they work perfectly! Head to our shop and add them to your next fruit and veg order to give them a try. Liz x

Ingredients (serves 4)

  • 2 tbsp olive oil (plus extra for drizzling)
  • 1 onion
  • 3 sticks of celery
  • 2 peppers (any colour of a mix)
  • 4 cloves of garlic
  • 2 packs of smoked sausages (or substitute with mushrooms and red beans plus some extra smoked paprika)
  • salt and pepper to taste
  • 2 heaped tsp smoked paprika (plus extra)
  • 1 tsp cayenne pepper (or to taste)
  • 3 tsp dried thyme (or fresh is even better)
  • 1 tsp dried oregano
  • 1 mug basmati rice
  • 1 tin chopped tomatoes (or 4 chopped fresh tomatoes)
  • 2 limes
watch how it’s made here or read on below

Method

Pre-heat your oven to 200C and find an oven and hob safe pan with a lid. Alternatively you could use a baking dish and some tin foil or a baking sheet. Instead of sautéing on the hob, the base ingredients can be roasted in the oven.

Start by dicing your onion, celery and peppers and sautéing them with the olive oil until just starting to soften.

Then chop the garlic and add it to the pan.

Cut the smoked sausages into bite size pieces and add them to the pan too. Then sauté everything together, stirring often, to seal the ingredients and so they start to caramelise and take on some colour. This takes about 10 minutes.

Add the herbs and spices to the pan and season with salt and pepper – stir to combine.

Rinse the mug of basmati rice and add it to the pan along with the tin of chopped tomatoes. Add two tins of water then stir to evenly disperse all the ingredients. Taste the broth and adjust the seasoning if needed with more salt or spices.

Put the lid on the pot and let it come up to a gentle boil. As soon as it is hot and bubbling, move the pan into the oven, lid on, so that the rice can bake and absorb all the liquid. This should take about 20 minutes for white rice.

Once the rice has absorbed all the liquid, remove the lid and you can serve it as it is or return it to the oven for a further 5 minutes with wedges of lime, a drizzle of olive oil and a sprinkle of smoked paprika. This creates a delicious crust on the rice and lightly charrs the lime wedges, making them sweet and extra juicy.

Serve with the roasted lime wedges to squeeze over the rice and a simple green salad. Enjoy!