Recipes

I made this recipe the other night when I was low on energy and time and coincidentally all the ingredients have made their way into the boxes this week…wouldn’t you know! In my opinion, roasting any squash is this best way to maximise its flavour. The sweetness from the squash paired with the creaminess of […]

Pad Thai is a Thai street-food favourite that is now a takeaway favourite. It’s savoury, sweet & sour sauce satisfies the taste buds and is nourishing to boot! You can play around with the veggies, though it’s a good idea to cut whatever you choose into quick to cook even sizes such as matchsticks, to speed

This recipe appeared in our supplier, Suma’s catalogue this month (recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen), and as you can never have too many curry recipes with thought we’d also feature it. They say that : The coconut is ubiquitous in Kerala and south India, and black chickpeas also play an

For Chinese New Year inspiration I headed to the Bosh! website (image taken from there). Whilst veggies can be many textured and flavoured, for some, especially those who might be newly exploring plant based foods, being able to make the most of the many plant based meat substitutes might make the transition easier and keep the habit

There are some days when there are no fresh vegetables left in your fridge, however if you’re like me you may have various remains of vegetables either batch cooked or from dinners past lurking in the fridge or freezer. Bubble and squeak is a classic but this curried version (from River Cottage Veg Everyday (image

There has been massive advances in the world of vegan meat substitutes in the last few years but the best of them are rarely described as ‘budget’. Prior to the faux revolution, one item that was once a store cupboard staple was a packet of TVP (textured vegetable protein). Either in mince or chunks, it’s dried

This recipe is a great budget friendly option that is perfect for this kind of cold, wet weather – easily shared at a dinner party with friends or cooked in bulk and kept in the fridge for a few days and eaten at your leisure. I can’t quite remember where this recipe even came from,

Another winter warmer coming your way this week, recommended by our very own Charlotte who has added this to their midweek repertoire as it is simple, heartwarming and delicious. Don’t be fooled by it’s simplicity though – it can be brought out at a dinner party as its flavours have that wow factor. Easy to veganify

So it seems we’ve finally turned a seasonal corner! I spotted this recipe fairly recently and thought it was going to be months before anything was affordable enough to use here, but thankfully there have been a few improvements (in weather and prices). This recipe (and image) is from the Green Roasting Tin by Rukmini Iyer.

This recipe is from Guardian contributor Ravinder Bogal. There’s also an excellent zero waste recipe for Pickled Leftover Stems on the same page. Roasting or charring purple sprouting broccoli is one of the best things you can do to it in my opinion and the umami combination of a  sweet, salty, gingery dressing is delightful! Pearl barley