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Melanzane Parmigiano
Parmesan-baked aubergine. Simply delicious. If you're one of the many who's not convinced by the humble aubergine, I suggest you give this one a go. |
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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!
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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. |
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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. |
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Broad Bean Risotto
This recipe is easy to do, and takes about 1/2 hour. Though you have to be patient if you're skinning the individual beans. |
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Romanesco Cheese
Use your favourite cheeses in the sauce for this recipe. It's important that it has a good flavour, or it will taste bland against the romanesco. This recipe also works well with broccoli or cauliflower. |
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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. |
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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. |
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Quick Asparagus & Parmesan Treat
This asparagus & parmesan recipe is quick, easy and delicious. The simple ingredients complement each other to make a great asparagus starter or even a light lunch. It works best with fresh, in-season asparagus, as this is most tender and has a great flavour. |
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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. |
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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. |
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Spinach, Blue Cheese & Pine Nut Lasagne
This is an amazingly delicious recipe for spinach lasagne. We kept going back for more. It takes a little effort, so you might want to make double and freeze half for another day - if it lasts that long!
Also works well with Swiss chard or kale. |
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Leek and Butterbean Bake
This delicious leek recipe makes the most of the sweetness of leeks, with the creaminess of the butterbeans. The Parmesan crust gives it a delicious crunch - and the herbs smell fantastic, as it's cooking. |
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Purple Cauliflower and Romanesco with Blue Cheese Sauce
This was initially an experiment, but as a recipe for purple cauliflower and / or Romanesco, it's delicious. It takes 20 minutes start to finish and looks impressive, too. |
