Roasted carrot, spelt, fennel and blood orange salad Prep Time: 35 mins | Cook: 25 mins Serves: 6 A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat’s cheese for lunch or a light dinner Ingredients 400g spelt 1 vegetable stock cube 4 tbsp extra virgin olive oil 400g carrots, scrubbed and cut into…
Leftover Pie Time: 30 mins – 1 hrs Serves 8 Use up all your Christmas dinner leftovers with this delicious pie – leftover turkey (or chicken), parsnips and sprouts topped with sliced roast potatoes. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram. Nutritional…
Perfect Parsnips Parsnips are a root vegetable that are a member of the parsley family. They can be eaten raw but are often roasted, boiled, fried, or steamed. Parsnips have a thin, tan peel that is typically removed before use, revealing white flesh underneath. Along with vitamin C, parsnips are rich in potassium, one serving…
What to make with your box contents w/c 16th and 23rd December Be creative and adapt recipes to suit what you have in your fridge and store cupboard. Don’t forget to check out our last few blogs here on box contents use. Crispy Potato Leek Kugel Prep time: 20 mins Cooks: 60 – 75 mins…
What to make with your box contents w/c 9 December Be creative and don’t be afraid to adapt the recipes to suit what you have in your fridge and store cupboard. Recipes based on a medium box. Potato, leek & chorizo soup Total time: 55 mins Serves 4-6 Make this hearty soup on cold winter…