What to make with your box contents w/c 13 January
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.
Vegan chickpea curry sweet potato jackets
Prep time: 15 mins
Serves 2
Get some protein into a vegan diet with this tasty chickpea curry jacket. It’s an easy midweek meal, or filling lunch that packs a lot of flavour.
Recipe: BBC Good Food, find the recipe here
Leek and greens lasagne
Time: 1 hour 35 mins
Serves 4
Chestnut mushroom bourguignon
Prep: 5 mins
Cook time: 15 mins
Serves 2
Beef and cabbage stew
Prep time: 15 mins
Cook time: 2 hour 55 mins
Serves 6
This cabbage stew with tender beef and potatoes is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavour is key.
Source: All recipes, find the recipe here
Moroccan stuffed ramiro peppers
Prep time: 5 mins
Cook time: 15 mins
Serves 3
These Moroccan Stuffed Ramiro Peppers are super-simple to make, but incredibly tasty, with harissa-braised chickpeas and lemony giant couscous.
Source: The Veg Space, find the recipe here
Chicken, Baby potato & Veg traybake
Total time: 1 hour 10 mins
Serves 4
This recipe is gluten free, dairy free and is an easy one tray bake dish.
Ingredients
- 650g (approx 6 thighs) of chicken thighs (skin and visible fat removed)
- 650g of baby potatoes (I used yellow baby potatoes), halved
- 2 leeks chopped into 2 cm disks
- 125g carrots, chopped
- 125G sweet potatoes chopped
- 1 red pepper, chopped
- 1 medium red onion, chopped
- 1 clove of garlic, crushed
- 1 tbs of sweet paprika
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- pinch of cayenne pepper
- salt and black pepper
- ½ tbs of balsamic vinegar
- 1 tbs of maple syrup
- 240ml of chicken stock
- spray oil
Method
Preheat oven to 220c/gas mark 7
Place potatoes in a saucepan, cover with water, bring to a boil, turn off heat, leave for 5 mins, then drain.
Slice each chicken in half and add to a bowl. Add the garlic clove, paprika, cayenne, garlic powder, onion powder, balsamic vinegar, maple syrup and salt and black pepper and mix well to coat.
Add the potatoes, red pepper, onion, carrot and sweet potato to a large baking tray in one even layer.
Top with the chicken pieces and then pour over the top the chicken stock.
Spray with the spray oil.
Place in the oven and bake for 45 mins, take out half way through cooking to baste with the stock/sauce.
The traybake is ready when the potatoes are a lovely golden colour and the chicken is caramelised on the edges.
Enjoy as is, or serve with some additional sides.
Fish pie with root vegetable topping
Total time: 1 hour 30 mins
Serves 4
There’s more to mash than just potatoes – adding carrots and parsnips gives the topping a lovely sweet flavour that’s perfect with a creamy sauce.
Ingredients
-
2 carrots, peeled and cubed
-
2 parsnips, peeled and cubed
-
2 potatoes, peeled and cubed
-
35g butter
-
500g pack Fish Pie Mix
-
225ml milk
-
1 small onion, finely sliced
-
15g plain flour
-
1/2 tsp dry mustard powder
-
25g Mature Cheese, grated
-
2 tbsp chopped parsley
Method
Lighter apple and pear pie
Prep time: 20 mins
Cook time: 40-45 mins
Serves 6
Try a low fat version of this family favourite. Filo pastry is light and crispy, and bulk out the filling with pears
Source: BBC Good Food, find the recipe here
