Recipes Squash Recipes

Summery stuffed squash

Ingredients 1 small butternut squash 100g artichokes from a jar 100g mozzarella & sundried tomato pot 1 ready-to-eat grain & chickpea pouch Method Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese…

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Recipes Spring Onions Recipes

Pea & spring onion tart

Bake mature cheddar or Beaufort cheese into your pastry base and fill with a creamy pea mix with  nutmeg and spring onions. Ingredients For the pastry: 200g plain flour, plus extra for dusting 100g butter, chopped 50g Beaufort (or mature cheddar ), finely grated For the filling: 25g butter bunch spring onion, sliced 200g frozen pea 150ml milk 3 large eggs 200g crème fraîche good grating of nutmeg 100g Beaufort (or mature cheddar), grated Method Heat oven to 200C/180C fan/gas 6. To make the pastry, tip the flour and butter…

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Recipes Spring Greens Recipes Spring Onions Recipes

Wild garlic, nettle and asparagus frittata with ricotta

Frittatas are one of the dishes that often get thrown together with leftovers in my house. This one, though, was more deliberate and worthy of a meal and a shopping trip in itself. I have suggested using wild garlic and nettles, if you can pick or buy some near you. Prep 10 min Cook 15 min Serves 4 2 tbsp olive oil, or butter 1 handful wild garlic, or 1 garlic clove, peeled and finely chopped 1 small bunch spring onions Salt and black pepper 2 x 250g bunches asparagus…

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Courgette Recipes Recipes Spinach Recipes

Pasta with courgette sauce and spinach balls

Ingredients For the spinach balls 500g/1lb 2oz spinach leaves, washed thoroughly, tough stalks removed 2 free-range eggs, beaten pinch freshly grated nutmeg 1 garlic clove, blended to a purée with ½ tsp water 110g/4oz fresh white breadcrumbs 50g/2oz parmesan, or similar vegetarian hard cheese, freshly grated salt and freshly ground black pepper 2-3 tbsp olive oil For the pasta sauce 8 tbsp olive oil 2 garlic cloves, peeled, finely chopped 1 chilli, finely chopped 2 courgettes, trimmed, finely grated 60g/2¼oz parmesan, or similar vegetarian hard cheese, freshly grated salt and…

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Leek Recipes Recipes

Leek, mushroom & goat’s cheese strudels

Ingredients 500g leeks, thinly sliced 150ml low-sodium vegetable stock 175g chestnut mushroom, sliced 4 large sheets filo pastry 1 tbsp olive oil 85g soft-rinded goat’s cheese or vegetarian alternative 1 tsp poppy seeds Method Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool…

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Celeriac Recipes Recipes

Celeriac Recipes from our customer Emma Woolfenden

First celeriac recipe –  taken from Sainsbury’s magazine, Jan 2018 Pureed celeriac Simmer peeled and chopped celeriac in milk gently so it doesn’t burn, with a bay leaf, until tender. Remove the bay leaf, drain, reserving the milk, let dry for a bit and then blend with a hand blender, adding a large knob of butter, some salt and a pinch of garam masala. Add enough of the warm milk to make a puree and serve with pork chops or sausages (or whatever you like). Cream of celeriac soup –…

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Courgette Recipes Recipes

Courgette & lemon risotto

Ingredients 50g butter    1 onion, finely chopped 1 large garlic clove, crushed 180g risotto rice 1 vegetable stock cube zest and juice 1 lemon 2 lemon thyme sprigs 250g courgette, diced 50g Parmesan (or vegetarian alternative), grated 2 tbsp crème fraîche Method Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins. Dissolve the stock…

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Parsnip Recipes Recipes

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges 3 red onions, peeled and cut into 3cm-wide wedges 60ml olive oil 3 garlic cloves, peeled and crushed 5g picked thyme leaves Salt and freshly ground black pepper 700g jerusalem artichokes, peeled and cut into 3cm-wide wedges 220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices 80g stilton, roughly crumbled into 1cm pieces For the dressing 115g pickled walnuts,…

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Recipes Sweetcorn Recipes

Roasted Corn Fiesta Guacamole

Easy fiesta guacamole stuffed with roasted corn, flavourful spices, and a hint of lime! Author: Tiffany Recipe type: Appetizer/Side Dish Cuisine: Mexican Serves: 4-6 Prep time: 15 min Ingredients: 1 ear corn on the cob 1 tablespoon butter 2 teaspoons cumin,divided 2-3 medium/large avocados 2 teaspoons lime juice 1 small tomato, diced ¼ cup diced onion ¼ cup coriander, roughly chopped 1½ teaspoons garlic puree 1 teaspoon chilli powder salt and pepper, to taste Instructions Preheat the grill. Brush the corn with butter, then sprinkle evenly with 1 teaspoon cumin.…

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Courgette Recipes Recipes

Pistachio, courgette & lemon cake

Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert. Ingredients: 175g shelled pistachios 250g golden caster sugar 200g butter, at room temperature, plus extra for greasing 280g plain flour 1¼ tsp baking powder 1¼ tsp bicarbonate of soda 3 large eggs 140g Greek-style, full-fat yogurt (buy a big pot and keep the rest to serve alongside) zest and juice 3 lemons 140g coarsely grated courgette 175g icing sugar 2 tbsp lemon…

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