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Coleslaw
Home-made coleslaw is quick, delicious and easy. It's just a case of grating / slicing the ingredients and mixing them with the dressing.
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Breakfast Juice
If you have a juicer, this recipe takes just a few minutes to make. And it's a great way to boost your energy levels for the day. |
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Vegetable Tempura
Although it's deep-fried, as long as the oil is hot enough and you drain the tempura after cooking, it's not that bad...! Quick, delicious and a nice change from sticking your veg in a curry! |
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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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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. |
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Swede And Parsnip Soup
This simple soup makes a hearty meal on a winter's day. You can experiment by adding herbs and spices of your choice. |
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Roast Parsnip
Roast Parsnip is a delicious and simple way of serving this autumnal vegetable. The roasting cooks the parsnip slowly, making them even sweeter than they already are. Throw in a few spare carrots and double the veggie quota. |
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Lentil Dahl
This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost. |
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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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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. |
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Autumn Vegetable Soup
This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking! |
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Maple Glazed Carrots
Rather than just boiling your carrots, why not roast them with an orange and maple syrup glaze? Great for winter carrots that need a bit of extra sweetness. |
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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. |
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Miso-Style Soup
In Japan, Miso soup is often eaten daily and is believed to help the digestive system. This variation on the original adds in a few vegetables, with optional tofu, to make a soup substantial enough for a lunch or light supper. |
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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. |
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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. |
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Winter Stir Fry
Stir fries are a real fast food, yet they’re healthy. The trick is to prepare all the ingredients before you start cooking. The sauce with this stir fry is delicious, but feel free to miss out the egg if it doesn’t suit your diet. |
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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. |
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Spring Vegetable Quinoa
Quinoa (pronounced “keen-wa”) is a South American “grain” – actually a seed. It’s considered by many to be a super-food, because of the balance of proteins it contains. It's easy to cook and delicious. |
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Yellow Courgette And Mange Tout
Bring out the buttery flavour of these delicious spring and summer vegetables with this simple recipe. |
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Fennel And Carrot Coleslaw
If you enjoy the slightly aniseed taste of fennel, then you’ll love this coleslaw. If you’re not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel! |
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Warm Mange Tout Salad
This recipe uses mange tout (snow peas) in a warm salad. Light cooking can bring out the sweetness of the mange tout and new-season carrots, and the radishes give things a little kick. This side dish takes literally a few minutes to throw together. |
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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. |
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Sprouting Broccoli Stir Fry
This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty. |
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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. |
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Peanut Butter Coleslaw
This coleslaw recipe gets an extra zing with the addition of peanut butter to the sauce. It’s packed with delicious fresh vegetables and fruits, but misses out the traditional onion, which makes it a bit more “lunch-time-friendly”, if you know what I mean! |
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Monastery Soup
There are many variations on “monastery soup”, but here is one that works well with spring and summertime vegetables. |
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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! |
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Puy Lentil Rice Salad
This rice salad looks lovely if moulded in a bowl and served turned out onto a large plate. It’s easy to make and the raw carrot and spring onion provide an interesting texture contrast to the cooked lentils and rice. |
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Spring Pasta
Cooking spring / early summer vegetables lightly and serving them with pasta is a delicious way to enjoy the first signs of summer. This recipe is quick and easy and only uses one pan – always a bonus... |
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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! |
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Carrot And Watercress Stir Fry
Watercress is farmed most of the year nowadays, but it’s true season is spring.
It’s packed with nutrients and is usually served raw in salads. But in this recipe, it’s lightly cooked in a stir fry and served with noodles. Delicious. |
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Mini Carrot Cakes
This carrot cake recipe takes just 1/2 an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking. |
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Squash and Carrot Soup
This delicious squash soup is vibrant orange and warms up any autumn or winter's day. It works equally well with pumpkin or an orange-fleshed squash and is really easy to make - as well as tasty. |
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Carrot And Celeriac Soup
The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat. |
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Swede, Carrot And Potato Mash
I've never been a huge fan of swede (rutabaga), but this swede mash recipe actually had us all coming back for more. It's sweet, deliciously creamy and the pepper gives it a real kick. We're all looking forward to the arrival of our next swede! |
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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! |
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.
Heat the oven to 180DegC/350DegF/Gas Mark 4-5.
