Morrocan Pumpkin Stew
Taken from The New Vegan cookbook by Lorna Sass.
Roasted Grape and Beetroot Salad with Pistachio encrusted Chevre
Love this recipe – modified from The New Vegetarian cookbook. Perfect for all the beautiful grapes available now. Preheat the oven to 180°. Toss the grapes with a little olive oil and place in a glass baking dish. Peel the beetroot, place in a separate baking dish, toss with olive oil and cover with foil […]
Caramelised Fish with Galangal
Combine the mackerel with the shallots, 1 tbsp of the fish sauce and the pepper and set aside to marinate for 20 minutes. Meanwhile, put the sugar and 1½ tablespoons water in a heavy-based saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and then cook until the sugar […]
Cheesy Broccoli and Leek Pasta Bake
A perfect mid-winter comfort meal.
Risoni and Broccoli Salad
Great use of the broccoli, spinach and lemon in the box this week!
Green Winter Salad
Stay healthy during winter with this warm and filling quinoa salad tossed with fresh seasonal greens – leek, baby spinach and broccoli. Perfect for packed lunches and full of protein and punch; enough to get you through even the gloomiest of winter days.
