Author Archives: Nadia

Soup with Fennel leaves (stalks and fronds)

“I was wondering what to do with the fennel leaves as I did not want them to end in our compost! I have come across this simple recipe. Very nice soup indeed and I made load to freeze in small … Continue reading

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Fennel and Goat’s Cheese Lasagne‏, by Tom

  Ingredients: Several bulbs of Florence fennel (the more the better!) 3oz flour, 3oz butter, 1/2 to 1 pint milk for bechamel 1-2 courgettes (thinly sliced) or a small squash 200g goat’s cheese, thinly sliced. 8-10 sheet’s lasagne (number of … Continue reading

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Stuffed tomatoes – Smoked bacon and cheese

“I used this recipe to make stuffed tomatoes for the last farm party and it went down very well! Last time I have done this recipe, I tried also stuffing courgettes and it was yummy”, Nadia Ingredients: One goat cheese … Continue reading

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Lithuanian Cold Beetroot Soup, by Tom

“Comes out a lovely pink colour – ideal lunch for hot summer days.“, Tom. Ingredients: Half a cucumber (grated), Three good sized cooked (or raw for a crunchier texture) beetroot (grated), 1 litre of kefir (if you can get hold … Continue reading

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Chard Pancake, recommended by Tom

  “Need more ideas for all those lovely green leaves in the hungry gap? This quick and simple recipe is made with chard but pretty much any leaves can be used.“, Tom. Ingredients (serves 2 – scale as needed) 1 … Continue reading

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Carrot Salad, recommended by Tom

“Looking for a new way to use knobbly carrots?! Make this delicious quick and easy carrot salad“, Tom. Ingredients: Carrots, peeled Orange Juice (fresh is better but carton stuff is fine) Optional extras: Raisins, Olive oil, Toasted seeds e.g. pumpkin … Continue reading

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Ultimate winter couscous, recommended by Ruth

“This recipe, from Yotam Ottolenghi’s book “Plenty” ticks so many boxes – it includes much of what is in the veg boxes; it is real comfort food; and, despite appearances, is easy to make. The quantities can be halved, doubled … Continue reading

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Winter Vegetable Stir Fry, recommended by Juliet

  This recipe, from the book “River Cottage Veg Everyday” (By Hugh Fearnley-Whittingstall)  was kindly provided by Juliet. Thank You! “I think this recipe makes good use of the veg box this week using carrots, parsnips and sprouts. I don’t think … Continue reading

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Spiced Roast Parsnip Soup, recommended by Ruth

This recipe was kindly provided by Ruth. Thank You! “This is a very simple recipe: chop, mix, roast, and blend! And the result is yummy. I love the cumin seeds added at the end. Ooops, I just realised I needed … Continue reading

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Tom’s Sauerkraut recipe

“When life deals you cabbages, make sauerkraut! Sauerkraut is not a pickled or brined preserve but a fermented product which has many health benefits. Vitamins B and C and lots of food enzymes and ‘friendly bacteria’. But the best thing … Continue reading

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