VegBox Recipes


Garlic Garlic is a true "super-food", being famous for its health properties long before "super-foods" became trendy.

Decades ago, I remember seeing the garlic pills you could buy in chemists, promising all manner of health benefits. But the thought of chewing a garlic pastille for breakfast never appealed...

Luckily there are literally thousands of ways of using garlic and benefitting from its properties.

Use your garlic while it is still firm and before the tops start sprouting green shoots.

Garlic that is past its best has started to rot and some of the cloves will feel soft or even hollow. Don't use these bits.

A few, very small green shoots are ok, but once they're established, you're better off planting them in a large pot (12 inch) in compost, about 2 inches deep, and seeing if you can grow your own garlic for next season.
Early season or "fresh" garlic has a purple shading to the outer leaves. This garlic hasn't yet been dried, so doesn't keep for very long.

It's best stored in the fridge and used within a week or so.

Late season garlic has the characteristic white outer leaves and has already been dried. It should keep in a cool, dark place for several months. Apparently a temperature of around 10-15 degrees C is ideal - as this prevents sprouting.

The French have long kept garlic in traditional earthenware pots with holes in the sides, because this allows the garlic to breathe and stops it going mouldy.

Garlic-infused olive oil is another way to store garlic, but it's important to thoroughly clean your storage container first. Storing it at room temperature can pose a risk of botulism (!) so it's best not to keep it for more than 3 weeks...
Peel the cloves and crush, chop or slice, depending on the recipe.

Garlic is often added at the beginning of the cooking process, but it loses some of its health properties when cooked, so it can be useful to add a little at the end of cooking.

Cooked garlic is less likely to produce bad breath than raw garlic, though...

If you are using raw garlic, for example in hummus, adding some fresh parsley acts as a breath freshener.

If you just want a subtle flavour of garlic, chop a peeled clove in half and rub it over the pan or dish you're cooking with. This even works well with a salad bowl, if you want just a hint of garlic.

Perhaps one of the most delicious ways of enjoying garlic is roasted garlic.

A garlic bulb is the entire plant.

A garlic clove is one segment of the bulb.

Confusing the two can dramatically alter the taste of your meal!

More Garlic Information

Garlic is native to Asia. It is a member of the onion family and comes in 3 varieties: white, pink and red.

It has been used in Europe for centuries and is probably most famously used in French and Italian cooking.

It can either be used to subtly add flavour to meals or it can become the main flavouring.

It is famous for boosting the immune system and (allegedly) keeping colds at bay. It's also an antisceptic and helps to detoxify heavy metals from the body.

Garlic Soup
This is, strictly speaking, a garlic and potato soup, but we call it garlic soup because it has so much garlic in! By roasting the garlic before using, it's much less pungent and has an even more delicious flavour.

Serves 4

  • 1 bulb roasted garlic (or 1/3 bulb raw garlic
  • 1 lb potatoes (the type that will mash
  • 1 large onion
  • 1 stock cube
  • 1 litre water
  • 15 ml olive oil or sunflower oil
  • 100ml creme fraiche or cream cheese
  • 1 tablespoon fresh herbs, chopped (e.g. parsley, chevril, dill, chives

  1. Gently heat the oil in a large pan.

  2. If using roasted garlic, separate the cloves and squeeze out the paste into the pan.

    If using raw garlic, peel the cloves and chop them roughly, before adding to the pan.

  3. Stir well and cover. Cook gently while you peel and chop the onion. Add the onion to the pan and stir. Cover and cook for 5 minutes.

  4. Wash the potatoes and chop them into small cubes. It's up to you whether you peel them. Add them to the pan. Stir well to coat with oil. Cover and cook gently for 10 minutes, stirring occasionally.

  5. Add the water & the stock cube and simmer the soup gently for 20 minutes or until the potatoes are soft.

  6. If you want, you can liquidise the soup at this stage, using a hand blender.

  7. Remove from the heat and stir through the herbs and creme fraiche / cream cheese. Season to taste with salt and pepper.

Serve with chunks of bread.


40 minutes

Suggested Garlic Recipes

Aioli (Provencal Garlic Sauce)

This garlic sauce can be used as a dip for bread or raw veggies or as an accompaniment to fish or vegetable bakes.

Andrew William’s Spicy Vegetable Lasagna with Peppers

Here is fellow food blogger Andrew Williams' recipe for Spicy Vegetable Lasagna with Peppers.

Andrew says:

"I think it’s safe to say that there’s more of an emphasis on Mexican that there is on Italian in this dish.

Ideally you should use habanero chilies to make this dish. The fruitiness of habanero chilies works really well in this dish. If you can’t get them then don’t worry as any chilies will do."

Aubergine & Courgette Bake

This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!

Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

Autumn Pancakes With Blue Cheese Sauce

This delicious pancake recipe is a filling meal on a cold evening. The tomato-based filling is quick and the blue cheese topping goes wonderfully creamy in the oven. Enjoy!

Autumn Pizza

Don't be put off making your own pizza by thinking it's complicated - it's actually really simple. This one uses autumn veg box ingredients to make a delicious topping.

Balsamic Salad of Roasted Leek and Peppers

Here is a gorgeous recipe from the Leek Growers Association.

This is a warm salad of chunky rounds of leek and pepper, oven roasted with thyme and oregano in a white balsamic vinegar and olive oil dressing and finished off with a liberal sprinkling of pine nuts, leaves of rocket and parmesan shavings.

Serve as a light lunch accompanied by some foccacia bread or as a first course.

Serves 4 Prep 15 minutes Cook 30 mins

Beetroot Hummus

Beetroot is one of those vegetables that seems to quickly build into gluts.

There's only so much you can pickle or bake, before you start to get bored.

So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.

Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.

The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks!

You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.

Black Nero Cabbage Soup

I must confess I never thought I would fall for "cabbage soup"!

So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of...

Note: you can use kale or Savoy cabbage, too.

Broad Bean Couscous

This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!

Broad Bean Risotto

This recipe is easy to do, and takes about ½ hour. Though you have to be patient if you're skinning the individual beans.

Broad Beans Quinoa

This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.

Broccoli & Kale Stir Fry

This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.

Brussel Sprouts With Garlic And Almonds

Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts.

Butterbean and Pumpkin Seed Dip

The pumpkin seeds and sunflower oil mean this dip is packed with healthy omega fatty acids, as well as essential vitamins and minerals. The butterbeans give it a protein-packed, creamy texture and the lemon juice gives it a real lift. And the best bit is it only takes a few minutes to make!

Chilli Non Carne

Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.

Classic Chick Pea Hummus

Hummus (or humous) is a traditional Middle Eastern dip. It's a delicious way of using chick peas. It takes 5 minutes to make, so it's quick and nutritious.

Courgette & Cracked Bulgar Wheat Salad

This delicious recipe makes the most of summer's courgettes (zucchini) and cracked bulgar wheat is a delicious, nutty companion to the creamy smoothness of the courgettes. It also works well with couscous or quinoa, if you prefer.

Courgette Soup

What? Courgette soup? Are you sure? Yes! Sceptical at first, but now converted. Amazingly simple and a great way of using and preserving a glut of courgettes.
So whether you've got courgettes in your veg box for the 5th week in a row, or a glut from your allotment's 15 courgette plants, this soup makes a tasty change.

Cream Of Asparagus Soup

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.

Creamy Pumpkin and Black Bean Chili

We've been given permission to share this recipe with you by Waverly Fitzgerald, author of Slow Time: Recovering the Natural Rhythm of Life and creator of the semi-monthly e-newsletter Living in Season, which shows how to bring the beauty of the current season into our lives with ideas for simple actions, seasonal recipes and easy projects, plus recommendations for books and other resources.

We love Waverly's resources and inspirations, and we love this recipe too.

Crunchy Mushroom Pilaff

With many thanks to the Mushroom Bureau for Britain for this recipe and the accompanying photograph.

Dauphinoise Potatoes by Matt Tebbutt

Matt Tebbutt says "either serve immediately or chill and use to make "Savoyarde" potatoes ... a delicious and quite naughty treat. Don't worry about all the cream and butter, and don't try and reduce the quantities - that would spoil it. Just don't eat it every day!"

Fennel And Potato Bake

This fennel bake recipe is great as a side or as a main with a salad. It's a comforting dish for an rainy weather and the combination of flavours helps make the fennel's aniseed more subtle.

Filling Parsnip and Butterbean Risotto

This recipe was sent in by Sally, who says:

"After a long walk in the North Downs followed by a cold, wet cycle ride to my sister's I needed something hearty, hot and filling. And an added endorsement for this recipe - once the chopping was done, I actually managed to cook the whole thing with one hand whilst taking part in a conference call : ) Perhaps you can start a new category - one handed recipes!"

French Blue Cheese And Potato Soup

I discovered this potato soup recipe whilst on holiday in the Auvergne region of France. Many of the local dishes are based on potatoes, cream and cheese, and this one is no exception. This version has been adapted to make it slightly less artery-clogging.. But it's so delicious and simple to make that you'll want to enjoy it now and then as a treat.

Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry

A recent dilemma: 30 minutes before we have to leave the house. We're starving. We've only got odds and ends left in the fridge to use. Cue "Flight of the Bumble-Bee" and chopping for my life - it was stir fry time!

Garlic Mushrooms

This garlic mushroom recipe is a quick and easy starter, which is delicious served with fresh, home-made bread or bread buns - or even a side salad. The mushrooms are full of vitamins and minerals and the garlic is bursting with detoxifying and immune system boosting properties, so it's pretty good for you, too.

Garlic Potatoes

This is a deliciously simple recipe that can add variety to plain, boiled potatoes. If you've cooked too many spuds and kept some in the fridge for a day or two, then this recipe can be knocked up with about 5 minutes' preparation. Easy!

Garlic Runner Beans

The garlic and butter beans add a creamy flavour to the runner beans. This is a lovely way to serve runner beans, particularly if you're getting bored with just steaming or boiling them.

Garlic Soup

This is, strictly speaking, a garlic and potato soup, but we call it garlic soup because it has so much garlic in! By roasting the garlic before using, it's much less pungent and has an even more delicious flavour.

Garlic Spinach

This is a delicious recipe for garlic spinach. It's a great way of using up a glut of spinach and works well with baby spinach leaves or even winter spinach.

Ginger And Garlic Pak Choi

Pak choi goes really well with ginger and garlic – which are both so-called “superfoods” and immune system boosters. So this recipe is not only tasty, but good for you. Whatever next?!?

Gratin Dauphinois

“Dauphinois” was used to describe this dish designed for the young prince, heir to the throne, in France. It has been cooked for hundreds of years and there are many variations. It is delicious with a green salad for a lighter meal, or a tomato-based dish for a more filling dinner.

Hallowe'en Soup

This recipe for Hallowe'en Soup is on test - but still available for you to try. Why not give it a go?

Halloween Goop Soup with Ghostie Buns

Something more substantial to put in their stomachs before going trick or treating, perhaps.

Hearty Butternut Squash and Red Onion Soup

This recipe for butternut squash and red onion soup was submitted to us by Kelly Stewart and is on test for you to try. Why not give it a go and let us know what you think!

Hot Patty Pan Salsa

This is a deliciously simple recipe for patty pan squashes (also called custard squash or scallop squash).
The secret ingredient turns it into a tasty, hot salsa, with lots of potential variations. Great with rice, quinoa or as a jacket potato filling.

Imam Bayildi - Stuffed Aubergine (Eggplant)


Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

Jam-Packed Summer Vegetable Risotto

This ruby-red risotto not only looks stunning but tastes amazing AND it can be adapted to use whatever's in your box this week.

Jerusalem Artichoke And Carrot Salad

This salad recipe, generously provided for us by Abel & Cole, is delicious with a toasted cheese sandwich or with potatoes.

Jerusalem Artichoke Soup

This yummy soup recipe, generously provided to us by Abel & Cole, is thick and hearty - perfect for the cold season.

Jerusalem Artichokes In Wine, Rosemary And Cream

This delicious recipe, generously provided by Abel & Cole, is luxurious enough for special occasions, yet so easy to prepare you could easily rustle it up on a dark night after work.

Jerusalem Artichokes With Pine Nuts

This is a lovely way of serving Jerusalem artichokes. The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.

Jo Pratt’s Thai Pumpkin and Tenderstem® Red Curry

This recipe has been generously provided for us by Jo Pratt, courtesy of Tenderstem Broccoli..

Although Jo uses pumpkin, you could easily substitute in any Winter or Summer squash that happens to be in season.

Kale And Roquefort Parcels

If you’ve got an excess of kale and a household that’s close to being fed up of eating it, here’s a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.

Kale Pesto Pasta

This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.

Kohl Rabi & Root Veg Curry

This recipe has been most generously shared with us by the wonderful folks over at The Nearly Naked Veg Company. We hope you enjoy it, and that you take a minute to check out their website, which is another great source of tasty seasonal recipes and an online veg and fruit box shop to boot.

Leek And Butterbean Soup

This is a delicious, filling soup for autumn and winter evenings. It's worth making extra to freeze - or so hungry eaters can come back for more. And there's a secret ingredient, to give it an extra zing!

Leek And Red Onion Canneloni

This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.

Lemon Hummus

Fresh lemon rind and juice really lifts this hummus recipe, as well as adding a useful does of vitamin C. The chickpeas and tahini give you a calcium boost and the garlic is great for your immune system. Just as well it tastes delicious, too!

Lemon Lentils

Lentils don't have to be boring... Adding lemon and optional spices to this dish perks it up and gives you a cold evening boost.

Lentil Bake (With Optional Apple)

Lentil bake doesn't have to be dull! In fact, if made well, it's absolutely delicious. And it's a great way of using up any spare veg box items - or even some from the fruit bag. See the Variations for using apples, mushrooms, and carrots.

Lentil Dahl

This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.

Lentil Soup

Lentil soup is an old favourite of mine. It's thick and warming and there are so many ways to vary the ingredients, you never need to get bored of it.

Lentil Spag Bol

Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.

Marinated Mushrooms

This marinated mushroom recipe makes a delicious change and works well with fresh onions.

Monastery Soup

There are many variations on monastery soup but here is one that works well with spring and summertime vegetables.

Mushroom Stroganoff

This mushroom stroganoff recipe is a great vegetarian alternative to the traditional meat dish. I have tried so many variations of mushroom stroganoff recipes over the years, but this one, with all its tweaks, is my favourite.

Parrot Pie

This recipe was sent in to us by Anita J. We love the title and we can't wait to try it, especially on a cold evening. Anita says:

"We created this recipe to use parsnips of which my partner and I are not big fans. I enjoy the challenge of coming up with ways of using the vegetables I get in the veg box as I feel veg should be used in season and we are a little spoiled these days with all round veg. The main ingredients are parsnip and carrot... hence "Parrot". This recipe has a great "flow" as while you are waiting for one stage to finish you can be preparing the next stage."

Parsnip And Chickpea Curry

This is a great way to use winter root vegetables. Cooked slowly, they can develop a lovely sweet flavour, which works well as a curry.

Porcini Mushroom And Spinach Quiche

This quiche is great with dried porcini mushrooms. nd it’s a great way to use up spare spinach. Or, if you prefer, you can substitute Swiss Chard.

Potato & Garlic Celeriac Mash

Using celeriac with the potatoes makes a nice change from 'just' mashed spud. Celeriac is a useful source of winter vitamins and minerals and the garlic is a known immune system booster. This is a lovely side dish, if you fancy trying something a little different.

Potato Gratin

This recipe is really easy. Just a little pre-cooking of the potatoes, then bung it all in a dish and in the oven for an hour. You're rewarded with a delicious, bubbling mass of creamy potatoes, which are delicious with fresh vegetables or as an accompaniment to a main dish.

Red Lentil, Tomato and Walnut Pate

This recipe has been most generously provided for us by the quite wonderful Anna at Wholefood Harmony.

We are particularly passionate about the seasonal wholefood cooking workshops Anna runs. Each session introduces participants to a new exciting and balanced menu for "delighting your appetite and uplifting your energy".

On Anna's workshops, you get to cook and enjoy a delicious, nourishing, three course organic vegan, wholefoods meal comprising ten different dishes.

Can you imagine?!

There are workshops coming up on May 20th, 23rd and 26th. We hope you take a moment to check her out. And if you go along, do let us know.

Red Onion Risotto

You can use red onions in place of white onions in most recipes. But here's one that we've developed specially for in-season red onions. It's great with added spinach, black nero cabbage or even kale.

Roasted Garlic

Slow roasting garlic brings out its delicious flavour and seems to remove the bitterness that can sometimes accompany using lots of garlic in a recipe. The roasted garlic paste can either be used as a base for other dishes or served on its own with toast, as a starter.

Root Veg And Bean Stew

This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.

Although the recipe suggests using parsnip and kohlrabi, you can use it to finish off almost any leftover vegetables at the end of the week.

It's great with jacket spuds or brown rice.

Salad Soup from Fiji

This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."

Sauteed Jerusalem Artichokes

This recipe has been shared with us by Mike and Denise Tolson. In their house, their kids call jerusalem artichokes "FARTichokes"! They tell me that "distressing effects do subside if you eat them regularly - honest." Thanks so much for sharing this with us, folks!

Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas

This recipe is SO delicious, AND it’s vegan. Double bubble!

Spiced Runner Beans

Finely sliced runner beans are such a tender and delicious vegetable and these Indian-style spices really bring out the flavour. Quick to make and excellent with rice or to accompany other Indian dishes.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Kale with Chickpeas

This recipe has come in from Jason H, who says:

"If you don't like the texture of chick peas then you could use mixed beans instead, in which case cook them for longer."

Thanks for the submission, Jason - it's a perfect recipe for the Winter months.

Spicy Purple Sprouting Broccoli Pasta

This pasta recipe, generously provided for us by Abel & Cole, gives a welcome kick to purple sprouting broccoli or "PSB".

Spinach And Beans

Sometimes spring isn’t quite hot enough for salads and you crave something to warm you up. This recipe uses fresh, in-season spinach, lightly cooked with beans of your choice. It works well with butterbeans, cannelloni beans or even black-eyed beans or chick peas.

Spinach And Rocket Salad

This salad is easy to make and is great for a sunny spring day. You can add even more flavour by using the Parmesan shavings. The key is to wash and dry the salad leaves thoroughly, so the dressing clings to them, giving a wonderful flavour.

Spinach Gnocchi Bake

Spinach and Gruyere cheese make a delicious combination in this gnocchi bake. If you don't have spinach, it also works well with kale or chard.

Spring Vegetable Fricassee

This dish is easy to make and browning the finished dish under a grill turns it into something special. You can use a variety of seasonal veggies, so try out whatever’s around. The vegetables suggested here are just a starting point!

Stuffed Roasted Turban Squash

This is a delicious and simple recipe for Turban Squash (Turk's Squash). It's easy to prepare and does most of the cooking while you get on with something else!
And the fact you're serving dinner in an edible bowl makes an impressive centre piece!

Sun-Dried Tomato Hummus Sandwiches

This is a delicious way of enjoying hummus, with the sweetness of the sundried tomatoes and the crunchiness of the sprouted seeds. Chickpeas mean it's packed with vitamins and gives you a great energy boost for hours afterwards - and it only takes 5 minutes to make!

Swiss Chard Pesto

This recipe is a variation on a traditional Egyptian dish. It includes the addition of toasted pine nuts and parmesan, to give more breadth to the flavour. If you'd rather cook just the traditional dish, see the Variations section.

This is a useful way to sneakily hide chard from a fussy eater!

Note: this recipe can be useful for using up a glut of Swiss Chard. You can keep the pesto in the fridge for up to 3 days - or you can freeze it in small pots.

Tasty Spicy Okra

This recipe has been sent in by Kay. This is what Kay wrote about the recipe.

"I love this way of cooking okra because its quick and easy, and you can experiment with the spices, or use (for example) lime juice to mix the spices instead of water.

The woman who showed me how to do it is called Kirti, and she was teaching me methods rather than recipes. Unfortunately therefore, I can't give you the added delight of the aromas, shelves full of jars, delightful cookware and enchanting atmosphere in her kitchen, or even any exact quantities! But try it anyway - its a great way of mixing spices, and the fact that they start off so dry is what prevents the okra going gluey."

Thai Style Squash Curry

This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.

Three Bean Summer Soup

This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer. The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!

Three Mushroom Tart

These mushroom tarts are packed with flavour. Ideal with a mixture of fresh and dried mushrooms, the key is to use whatever you’ve got available and to serve with lightly steamed, fresh seasonal veggies.

Tomatillo Salsa

This recipe for Mexican green tomatillo salsa is delicious, either as a relish or as a sauce with potatoes or pasta. It's made using green tomatillo, which is immature and unripe, rather than the yellow, ripe tomatillo.

Tomato And Roast Garlic Soup

This soup is absolutely delicious with full-flavoured, ripe, in-season tomatoes. Bear in mind it’s not supposed to taste like tinned tomato soup – this is the real thing – home made tomato soup, with roasted garlic & onions and fresh herbs. It’s got plenty of garlic in, but roasting it mellows the flavour.

Tomato And Rocket Risotto

This is a deliciously peppery risotto recipe, using in-season rocket and tomatoes. The Puy lentils give it a nutritious boost.

Tomatoes Baked with Parmesan, Parsley & Garlic

Our thanks go to the small growers' co-operative, "Vista Veg", for sharing this toasty tomato recipe with us to use before the tomatoes are all finished for the year. Try serving them piping hot, perhaps nestled into a basic risotto or on fresh, warm buttered bread, or with some Winter salad leaves...


Tsatsiki is delicious when prepared with fresh ingredients - and it's an easy organic recipe. Once you've experienced the flavours of home-made tsatsiki, we suspect you'll never want to go back to the supermarket version.

Vegetarian Burritos with Fresh Cucumber and Tomato Salsa

These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.

Watercress Soup

Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It's packed with vitamins and its bright green colour can brighten up a cloudy winter's day. Or enjoy for a springtime lunch.

Watercress, Spinach & Goats' Cheese Salad

I invented this recipe one lunchtime when we were all craving salad - in the depths of winter. Our local farm shop had some fresh watercress and mixed winter leaves and the rest is, as they say, history.

The warm goats' cheese makes this salad a filling winter or springtime treat.

Winter Vegetable Minestrone Soup

Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.

Winter Vegetable Pancakes

This is a great way to use up spare pancakes – or it’s easy to make them fresh. By rolling them into cannelloni shapes, filled with the vegetables, you can bake them and turn this into a treat of a dinner.

Winter Vegetable Soup

This soup is a family favourite. It’s a great way of using left-over winter vegetables and also sneaking a few more vitamins past the kids.

Got one? Send us your recipe!

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