What to make with your box contents w/c 26 June
Be creative and adapt recipes to suit what you have in your fridge and store cupboard.
Beetroot and lemon humus with crispbreads
Prep time: 25 mins
Serves 4-6
Crispbreads are so simple to make, and perfect for picnics, as they’re easy to transport and work wonderfully as carriers for all kinds of dips and salsas, such as this humus. Beetroot brings brilliant colour to the story here. A great alternative to regular humus when you want to impress.
Recipe source Jamie Oliver: Find the recipe here
Courgette pakoras
Total time: 30 mins
Makes 12 – 15
Make these moreish deep fried courgette pakoras as a vegan snack or starter. Gently spiced, enjoy with your favourite mango or tamarind chutney.
Recipe source BBC Good Food: Find the recipe here
Mushroom paprika gnocchi
Total time: 20 mins
Serves 3
Paprika adds a smoky punch to buttery mushrooms and gnocchi in this speedy vegetarian meal for three
Recipe source Olive. Find the recipe here
Cabbage pancakes
Total time: 30 mins
Makes 15
These light and fluffy pancakes go perfectly with a blob of sour cream.
Recipe Source All recipes: Find the recipe here
Greek salad
Total time: 15 mins
Serves 4 as a side dish
Make a fresh and colourful Greek salad in no time. It’s great with grilled meats at a barbecue, or on its own as a veggie main
Recipe source BBC Good Food. Find the recipe here
Nectarines in red wine
Prep time: 10 mins plus chilling
Serves 4
