What to make with your box contents w/c 27 November 2023
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.
Smoky aubergine and pepper tagine
Prep time: 15 mins
Cook time: 1 hour 10 mins
Serves 4
Make a batch of this aubergine and pepper tagine at the start of the week for a couple of lunches, and then put extra portions in the freezer for a rainy day
Source: BBC Good Food, find the recipe here
Red cabbage salad with fennel-crusted pork
Total time: 50 mins
Serves 4
Source: Taste, find the recipe here
Slow cooker hidden vegetable pasta sauce
Prep: 5 mins
Cook time: 4 hours
Serves 8
Source: Hungry, healthy, happy. Find the recipe here
Savoy cabbage with lemon and bacon
Prep time: 10 mins
Cook time: 5 mins
Serves 8
Cabbage may sound like a boring side, but this is a delicious side dish to make.
Ingredients
- 1 large savoy cabbage (about 550g)
- 1 x 160g pack smoked bacon lardons (or chopped streaky bacon)
- 25g unsalted butter
- 1 x 180g pack cooked chestnuts, sliced
- zest of 1 lemon
Method
Core and slice the cabbage. Put into a large pan on a high heat with a pinch of salt and pour in boiling water to about 1cm deep. Cover and cook for 4-5 minutes, then drain well.
In a large casserole, dry-fry the bacon for 4 minutes over a high heat.
Reduce the heat, add the butter and melt; stir in the chestnuts. Add the cabbage and lemon zest and toss to coat; season generously.
Broccoli soup with cheese toasties
Prep time: 15 mins
Cook time: 30 mins
Serves 4
Use up any leftover cheese – blue, cheddar, red leicester – in these melty baked sandwiches with soup
Ingredients
- 1 large potato, diced
- 1.2l chicken or vegetable stock
- 400g broccoli, chopped into florets
For the toasties
- 7 slices bread
- 175g cheese, grated – cheddar, red leicester or any blue cheese
- 1 egg, beaten
- 3 spring onions, chopped
- few drops Worcestershire sauce
Method
Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.
Roast vegetable and chickpea loaf with cucumber raita
Prep time: 20 mins
Cook time: 50 mins
Serves 6
A sophisticated vegetable meal with ras el hanout – a medley of fragrant spices from North Africa.
Source: Delicious, find the recipe here
Lemon magic cake
Prep time: 15 mins
Cook time: 1 hour 10 mins
Serves 9
A simple biscuit crumb and butter base topped with a citrus filling that’s a hassle-free delight
Source: Jo Cooks, find the recipe here
