Recipes

• Jul 11, 2013

  Spaghetti Bolognese

  Ingredients

  1 tablespoon of Rapeseed Oil 1 Small Carrot, Chopped
  1 Leek, Chopped
  400g Tinned Tomatoes
  ½ Bunch Basil, plus extra leaves to serve
  1 approx 500g of Mince
  400g Spaghetti

   

   

  Method

  Heat the oil in a frying pan and add the carrot and leek, cook until softened for around 5 minutes.

  Cook the mince in a separate frying pan and then add to the rest of the ingredients along with the tinned tomatoes.

  Season and leave to simmer for 5 minutes.

  Cook spaghetti according to pack instructions.

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  • 0 Comments
  • Basil, carrot, leek, Rapeseed Oil, tomatoes
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• Jul 11, 2013

  Rhubarb Crumble

  Ingredients

  Filling

  500g rhubarb, chopped into chunks the length of your thumb
  100g golden caster sugar

  Topping

  140g self-raising flour
  85g butter
  50g light brown muscovado sugar

   

   

  Method

  Add the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 minutes. When the rhubarb is soft and sweet enough but still holding its shape pour the into a baking dish.

  Heat oven to 200C/180C fan/gas 6.

  To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.

  Now add the sugar, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 minutes or until golden brown on top. Serve piping hot alone or with custard, cream or ice cream.

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  • rhubarb
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• Jul 11, 2013

  Ham, Leek and Potato pie

  Ingredients

  2 Tablespoons of Butter
  1 Large Onion, finely chopped
  3 Leeks, finely sliced
  2 Large Potatoes, cut into small cubes
  2 Tablespoons Plain Flour
  300ml Chicken or Ham Stock
  100ml pot Crème Fraîche (or use leftover double cream)
  2 tsp Wholegrain Mustard
  200g Cooked Ham, shredded
  375g Pack Puff Pastry
  1 Egg, beaten, to glaze (or use milk)

   

   

  Method

  Melt the butter in a large frying pan, add the onion and leeks first, and then the potatoes after a few minutes, cook until soft.

  Add the flour and then the stock and stir together well. Turn down the heat and add the crème fraiche, mustard and ham. Season to taste and the add ingredients to a pie dish.

  Dust a little flour on the surface and roll out the puff pastry, add it to the top of the pie and trim the edges. Use a fork to press down the edges and cut a few slits to allow air to escape. Brush the pastry will egg and cook for 30 minutes until golden (220C/Fan 200C/Gas 7).

  The pie may be served with any extra vegetables from your box such as spring greens, carrots or savoy cabbage.

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  • ham, leek, Mustard, onion, Potatoes
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• Feb 05, 2013

  English onion soup with sage & cheddar

   

  Ingredients

  1 good knob butter
  olive or rapeseed oil
  1 good handful fresh sage leaves, 8 leaves reserved for serving
  6 cloves garlic, peeled and crushed
  5 red onions, peeled and sliced
  3 large white onions, peeled and sliced
  3 banana shallots, peeled and sliced
  300 g leeks, trimmed, washed and sliced
  sea salt
  freshly ground black pepper
  2 litres organic beef, vegetable or chicken stock, hot
  8 slices good-quality stale bread, 2cm thick
  200 g Cheddar cheese, freshly grated
  Worcestershire sauce
  
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  • 0 Comments
  • cheese, leek, onion, rapeseed oil, red onion, soup, vegetarian
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• Feb 04, 2013

  Celeriac Oven Chips

   

  Ingredients

  2 large celeriac (1.3kg/3lb total weight)
  3-4 tbsp rapeseed or vegetable oil
  1 tbsp mild curry powder
  
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  • 1 Comment
  • celeriac, rapeseed oil, vegetarian
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• Feb 04, 2013

  Sausages with winter veg mash

   

  Ingredients

  4 sausages, regular or reduced-fat
  2 parsnips
  2 or 3 medium potatoes
  175g Brussels sprouts
  4 tbsp milk
  1 tbsp wholegrain mustard
  
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  • 0 Comments
  • main course, parsnip, potato, sprouts
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• Feb 04, 2013

  Bacon, brussels & chilli broth

   

  Ingredients

  1 onion , finely chopped
  1 garlic clove , crushed
  100g smoked bacon lardons
  olive or rapeseed oil
  2 parsnips , finely diced
  2 thyme sprigs
  a pinch chilli flakes
  1l chicken stock
  250g Brussels sprouts , finely sliced
  chilli oil, to serve (optional)
  
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  • 0 Comments
  • onion, parsnip, quick, sprouts, thyme
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• Feb 04, 2013

  Spicy stir-fried sprouts

   

  Ingredients

  500g Brussels sprouts , trimmed and halved
  1 tbsp sunflower oil
  1 chilli , sliced into rings
  2 garlic cloves , finely chopped
  large piece of fresh root ginger , cut into fine matchsticks
  1 tbsp soy sauce
  
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  • 0 Comments
  • healthy, rapeseed oil, sprouts
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• Feb 04, 2013

  Sliced turnip & bacon bake

   

  Ingredients

  85g butter
  6 rashers smoked streaky bacon , chopped
  1 tbsp fresh thyme leaves
  large onion, finely sliced
  1½kg turnips, peeled and sliced
  100g mature cheddar, grated
  
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  • 0 Comments
  • main course, onion, thyme, turnip
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• Feb 04, 2013

  Turnip & Mustard Gratin

   

  Ingredients

  500g turnips
  250ml double cream
  3 tbsp crème fraîche
  2-3 tbsp Dijon mustard
  100g Gruyère , grated
  
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  • 0 Comments
  • quick, turnip
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