Spicy Root & Lentil Casserole

  The potatoes in this recipe take on the spicy flavours beautifully – the perfect veggie supper Prep: 10 mins Cook: 35 mins Easily serves 4 2 tbsp sunflower or vegetable oil 1 onion, chopped 2 garlic clove, crushed 700g potatoes, peeled and cut into chunks 4 carrot, thickly sliced 2 parsnip, thickly sliced 2 tbsp curry paste or powder 1…

Honey-Roasted Roots

The perfect warming veggie dish for any roast dinner Prep: 10 mins Cook: 55 mins Easily serves 8 Ingredients: 3 tbsp olive oil 5 medium carrots, peeled and cut into long slices 1 large celeriac, peeled and cut into chunks 5 parsnips, peeled and cut into long sticks 2 tbsp clear honey 2 tsp black peppercorn, roughly cracked Heat oven to…

Cardamom Carrot Bread

“I have been looking at a variety of yeast-free, gluten breads and came accross this recipe in “The Complete Coconut cookbook“. I have shared it with friends and family and it has proven very popular. Many have asked me for the recipe, so here it is. Note that I have adapted it slightly based on…

Sauteed Cabbage and Carrots

Full recipe with more information and notes from the author may be found here (on food.com website). Ingredients: 1⁄2 head cabbage, finely shredded 1 carrot, shredded 2 garlic cloves, crushed 1⁄2 medium onion, finely chopped 1⁄2 teaspoon fresh ginger, crushed 1⁄8 teaspoon black pepper 1⁄2 teaspoon salt 1⁄2 teaspoon white vinegar 1 tablespoon canola oil…

Carrot Salad

“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 seeds, sunflower seeds, etc. Method: Grate the carrots into a large bowl Add a generous…

Ultimate winter couscous

Ultimate winter couscous

“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 or whatever to feed whoever is around. It is also versatile, and lends itself to…

Winter Vegetable Stir Fry

  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 you need to add sugar and I have made it with broccoli instead of mushrooms….

Lentils and Squash

“This is an adaptation of Hugh Fearnley-Whittingstall recipe (from River Cottage, every Day book). The recipe is called “lentil and Squash pasties”. I am not that fond of pasties, so I have adpated this and serve it with either rice or potatoes….I have doubled the ingredients, cooking for two meals at once :-). I love…

Fennel and Carrot Soup

Ingredient: Three medium carrots, roughly chopped Three whole cloves of garlic One onion, quartered One bulb of fennel, quartered Method: Bake the chopped carrots, the garlic, the onion and the bulb of fennel in the oven temperature 175C) for 20 mins. Transfer to a saucepan and cover with stock and simmer for 20 mins. Liquidise,…