Leftover Veg & Orange Cake

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours Prep: 40 mins cook: 30 mins plus cooling Easy cuts into 15 squares Ingredients: 200g butter, melted, plus extra for greasing 140g sultana or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown…

Pumpkin & Parsnip Cassoulet

This warming dish is perfect for a weekend get-together Prep: 20 mins Cook: 1 hr, 25 mins Easily serves 6 Ingredients: 2 tbsp olive oil 2 large onions, chopped 500g pumpkin, deseeded, peeled and diced 500g parsnip, diced 3 garlic cloves, crushed 2 x 425g cans mixed beans, drained 780g can tomatoes 225ml red wine 300ml vegetable stock 2 large sprigs fresh thyme 1…

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…

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…

Squash and Fennel Soup

“I try to make a day ahead to infuse the flavour but it is delicious either way.” Chantelle Ingredients: One squash One fennel Olive Oil One onion One Garlic (around 8 cloves, adjust according to your taste) Vegetable stock or bullion Thyme Water Method: Take your farm squash and fennel, peel the squash and cut…