What to make with your box contents w/c 26 January 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. Kale and Cherry Tomato Pasta Total time: 30 mins Serves 3 Garlicky kale tossed into pasta with cherry…
Ultimate Sticky Toffee Pudding Total Time: 1 hour 25 mins Makes 7 little pudding Puddings don’t get any better than this! Ingredients For the pudding: 225g whole medjool dates 175ml boiling water 1 tsp vanilla extract 175g self-raising flour plus extra for greasing 1 tsp bicarbonate of soda 2 eggs 85g butter softened, plus extra…
Rhubarb Rhubarb – delicious in pies, puddings and other tart desserts, rhubarb is also an excellent addition to preserves, sauces and jams and works really well with pork too. It’s low in cholesterol and sodium, keeps the body cleansed and offers a good source of dietary fibre, vitamins C and K, calcium, potassium and more.…
Rainbow Chard Jump to Recipes Dark, leafy green vegetables are among the most nutrient-dense foods. Although kale is often deemed the king of greens, chard is equally impressive in its wide array of nutritional benefits. Chard is a leafy green belonging to the Chenopodioideae family, which also includes beets and spinach. Grown worldwide, it’s prized for its ability…
Jerusalem Artichoke This wonderfully weird-looking root vegetable isn’t truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles root ginger. Despite its name, the Jerusalem artichoke has nothing to do with Jerusalem but comes from the Italian word for sunflower, Girasole. Jerusalem artichokes also known as sunchokes, have white…