What to make with your box contents w/c 7 April
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. Recipes are based on the contents of a medium seasonal box.
New potatoes Lorraine
Total time: 50 mins
Serves 4
Love quiche? Try this dauphinoise-like bake that skips pastry in favour of new potatoes, bacon and a creamy cheese sauce
Recipe Source: BBC Good Food, Find the recipe here
Creamy courgette lasagne
Total time: 30 mins
Serves 4
Charred spring onion, chilli and feta flatbreads
Total time: 1 hour 5 mins
Serves 4
Radish and apple salad
Time: 15 mins
Serves 4
Simple radish salad with apples and spring onions – crunchy, refreshing, quick, easy, and especially tasty.
Recipe source Lisa’s healthy kitchen, find the recipe here
Sheet pan salmon with tomatoes and red onion
Time: 45 mins
Serves 4
You get a huge flavour from roasting the cherry tomatoes, and how the heat of the oven mellows out the red onion, making this effortless sheet pan salmon a superb dinner.
Recipe source Leitesculinaria.com, find the recipe here
Roasted graffiti aubergines and peppers in chilli oil with halloumi and sourdough toasts
Total time: 50 mins
Serves 3
Normal peppers work fine with this recipe and reduce quantities to suit number of people being fed. …it’s a fabulous combination of taste and textures
Recipe Source: Lavendar and Lovage, Find the recipe here
Chicken, pepper and cherry tomato bake
Total time: 55 mins
Serves 2
A colourful and tasty tray bake that will take you to the Mediterranean. A firm family favourite. You can also add a teaspoon of sweet or smoked paprika if you like this sort of flavour. If you aren’t keen on chicken thighs you can also use chicken breast.
Ingredients
- 1 pepper
- 320g British skin on chicken thighs
- 250g cherry plum vine tomatoes
- 1 tsp dried oregano
- 10g fresh basil leaves
- 11g chicken stock mix
- 3 red potatoes
- 2 garlic cloves
- 2 red onions
Method
Preheat the oven to 180°C/ 160°C (fan)/ gas 4
Heat a large, wide-based pan with 1 tbsp olive oil over a medium to high heat
Season the chicken thighs generously with salt and pepper
Add the chicken to the pan, skin-side down, and cook for 4-5 min or until the skin is golden brown
Peel and cut the onions into wedges
Peel and roughly chop the garlic
Cut the cherry tomatoes in half
Slice the pepper into long strips
Chop the potatoes into bite-sized pieces (you don’t have to peel them unless you wish to)
When the chicken has browned, transfer it to a plate for later
Add the onion wedges, sliced pepper and chopped garlic to the pan and cook for 4-5 min or until starting to soften
Add the halved cherry tomatoes, chopped potatoes and dried oregano to the pan
Add in the chicken stock mix and season with a good grind of pepper
Cook for a further 2 min, stirring regularly
Add the vegetables and any remaining juices from the pan into an oven-proof dish
Add the browned chicken, skin-side up, to the vegetables and push them down slightly
Pour over any juices from the plate
Add the dish to the oven for 45 min or until the potatoes are fork-tender and the chicken skin is crispy and the meat cooked through
Tear the basil leaves roughly
Serve the chicken, pepper & cherry tomato bake and garnish with the torn basil leaves
Squidgy chocolate pear pudding
Prep time: 55 mins
Serves 8
This hot, gooey chocolate pud, with dark chocolate and canned pears, can be made ahead and frozen – a perfect no-fuss dinner party dessert
Recipe source BBC Good Food, find the recipe here
