What to make with your box contents w/c 8 September
Be creative and don’t be afraid to adapt the recipes to suit what you have in your fridge and store cupboard.
Roasted garlic
Total time: 45 mins
Serves 2
There’s nothing tastier on a cooler evening than a roast garlic bulb and some freshly baked bread. Make extra special by drizzling with olive oil and honey before you pop it in the oven. Perfect for serving as a starter, lay the roast garlic/s on a board and then let your guests grab a bulb and squeeze out the contents onto their fresh bread.
Why not treat yourself to one of Hobbs House Bakery loaves.
Recipe Source: She loves Biscotti, find the recipe here
Braised chicken with shallots and mustard wine sauce
Total time: 1 hour 35 mins
Serves 4-6
A simple yet outstanding recipe for braised chicken thighs with shallots and Dijon mustard wine sauce. Cooked in one pot. Adapted from a New York Times Recipe
Recipe Source: Panning the globe, find the recipe here
Cheesy celeriac, leek and rosemary gratin
Total Time: 2 hours
Serves 8
Veggie shepherd’s pie with sweet potato mash
Total time: 1 hour
Serves 4
The secret to this shepherd’s pie filling is to choose big carrots so they don’t lose their texture when cooked
Recipe Source: Good Food, find the recipe here
Tomato pappardelle with shallot sauce
Time: 30 mins
Serves 2
This recipe for papperdelle with buttery tomato and shallot sauce is a really quick, simple, vegetarian meal
Recipe source: Olive, find the recipe here
Roast celeriac steak
Total time: 1 hour
Serves 4
Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. Spicy Korean gochujang lifts this umami celeriac steak to the next level
Recipe source: Olive, find the recipe here
Apricot and cardamom tarte tatin
Total time: 50 mins
Serves 6
