Recipes

This recipe is another from the Guardian but this time from Meera Sodha (and image Louise Hagger/Guardian). I knew a few weeks ago there would be a good opportunity soon to make the best of some Spanish celery and fantastic local spring onions! Her aim was for this to be served alongside some Spring sunshine (present at […]

Pesto is a fridge staple and as such can get a little overlooked. However you can give  limping greenery a new lease of life by whizzing it into a vibrant pesto! This will keep for a week in the fridge or you can freeze into ice cube trays for longer term convenience. (I used chard

Now, we are no strangers to tofu here and have done many things in the name of cookery, but I’m pretty sure I haven’t ever grated it…? But I’m now intrigued by this recipe  by The Foodie Takes Flight so have it on my planner for this week. (Image also courtesy of the website). She suggests using

This is a perfect ‘Hungry Gap’ recipe by Yottam Ottolenghi (photograph Louise Hagger/The Guardian). It has aspirations of sunshine but with easily available ingredients. If you’re having guests why not make the full feast and add the Mung Bean Curry and Herby Roti’s with Lemon Pickle. Ingredients (Serves 4)3 waxy potatoes (500g), peeled and cut into 2cm

Yep, you caught me…another Yottam Ottolenghi recipe! I almost didn’t to try and keep the variety but it does work perfectly for this weeks boxes and even for the lingering celery stick from last week. It is a personal favourite from ‘Plenty’ (though I can’t claim the credit for the image or its cooking of-that

This appealing little treat came courtesy of our supplier Suma (image taken from their website). As a vegetarian and vegan specialist wholesaler for over 40 years (!) they have always endeavoured to make delicious plant based food accessible and sustainable. Ingredients (Serves 8-10)Prep 30minsBake 35 mins + overnight rest For the crust: For the cheesecake mixture:

With the warming season It’s been a while since we’ve upped the spice content, but sometimes no matter what the weather, only a curry will do! This one from Bosh! ups the flavour ante with a blend of Thai flavours and nutty peanut butter, and is quick enough for weeknight cooking.(Image taken from Bosh! website). Ingredients (Serves

Some of you have have got to listen to Josiah Meldrum of Hodmedod’s talk in Sheffield recently to those involved with the Sheffield Wheat Experiment. Our own Ella got to chat to him and he recalled that we were one of his first customers and remembered packing our first order! We were thrilled then to

This weeks recipe came recommended by Rosie’s Mum – an avid cook and vegan – who regularly sends recipe suggestions of new and interesting flavours and dishes. Rosie says hers didn’t quite look like this but wasn’t that far off and tasted fantastic! What you will need: For the coconut curry base For the toppings Method

This weeks recipe is from Yottam Ottoleghi who endorses this as a good barbeque spread addition-with or without the sunshine! Prep 10 minCook 25 minServes 4-6 Ingredients 100g silken tofu2 tbsp tahiniFine sea salt50g rose harissa1 tsp maple syrup2 tbsp apple cider vinegar2 tbsp soy sauce5 garlic cloves, peeled and crushed20g fresh ginger, peeled and finely grated3 spring