Warm Tossed Fajita Salad with Grilled Chicken or Tofu.
Fresh Herbs & Spices can be the one ingredient that really give a dish the WOW Factor and its the fresh green Chilli and coriander that do that in this dish. This is an absolutely delicious summer dish that will have your friends and family coming back for more. Caution Choose your Chilli strength to your taste.
- 1 courgette, cut into 4 cm batons
- 3 baby peppers red, green, yellow, finely shredded
- 1 small green chilli, chopped
- 1 small shallot, finely diced
- 8 cherry tomatoes, finely diced
- Small bunch of oregano, chopped
- 1 clove garlic, grated
- 1 lemon, juiced
- 1 small bunch of rocket
- 1 small bunch of coriander, finely chopped
- 200g mini chicken breads fillets
- 20ml olive oil
- Chilli powder
- Black pepper
- Dried oregano
- Marinate the chicken with chopped oregano, grated garlic, half the olive oil, half the lemon juice, salt and pepper and chopped chili for 15 minutes
- To make tomato salsa, mix chopped shallot, diced tomatoes and coriander with the half of the remaining oil and remaining lemon juice and salt and pepper
- Heat a frying pan on a medium heat and stir fry marinated chicken fillets for 6-7 minutes until thoroughly cooked
- In a separate pan, stir fry the pepper in remaining oil on a high heat for 3-4 minutes until golden brown, add dry spice mix and courgettes to the pan, cook for a further minute
- Serve on rocket leaves
Mexican chopped salad with spicy avocado dressing
Red and Green Bell Peppers feature in both our boxes. At this time of year they are crunchy juicy and so fresh. Here is a simple Summertime salad recipe that your family and friends will love.
For the Salad
6 iceberg lettuce hearts finely chopped
3 red bell pepper, chopped
75g Salad tomatoes, cut into quarters
3 green onion, green part sliced
50g coriander, chopped
225g frozen sweet corn, thawed
225g cooked black beans
For the Dressing
3 small, ripe avocados
3 tablespoon extra-virgin olive oil
30g Coriander, chopped
juice from 6 limes
!/2 teaspoon sea salt
3 teaspoons crushed chopped garlic
9–15 tablespoons water
3/4 teaspoon Tabasco sauce, or more or less to taste
- Put all ingredients for the salad in a large bowl and use two large forks to toss well.
- To prepare the dressing, put the flesh of the avocado, olive oil, coriander, lime juice, salt, 3 tablespoons water, garlic, and the Tabasco sauce into a blender or mini-food processor.
- Process until the dressing is very smooth. Add more water if needed for desired consistency (it will depend on the size of your avocado and how thick you like your dressing).
- You can dress the salad and then serve, or allow each person to put the amount of dressing they desire on their individual salads.
Aubergine, Bean and Potato curry
Both our £25 & £15 boxes contain baby new potatoes, and here is a fresh exciting way to create a summertime curry for all the family.
- 3tbsp sunflower oil
- 2 large aubergines, cut into large chunks
- 1 large red onion, sliced
- 3 garlic cloves, chopped
- 2tsp cumin seeds
- ½ x 290g jar Kashmiri Paste
- 450g (1lb) new potatoes, halved
- 450g (1lb) tomatoes, quartered
- 250g (9oz) green beans, trimmed
- 4tbsp chopped fresh coriander
- Natural yogurt, to serve
Heat the oil in a large saucepan, add the aubergines and cook for 5 mins. Stir in the onion and cook for a further 10 mins until the aubergine is golden and the onion soft.
Stir in the garlic, cumin seeds and curry paste and cook for 2 mins.
Add the new potatoes and tomatoes and stir in 300ml (½ pint) water. Bring to the boil, cover and simmer for 15 mins until the potatoes are tender.
Add the beans and cook for 5 mins until tender. Check the seasoning and stir in the coriander.
Serve with a dollop of natural yogurt.
Roasted Tomato Salsa
This is a quick an easy way to make amazing smokey tomato salsa that is a delicious accompaniment to your weekend BBQ or for scooping up with tortilla chips.
- 500g of tomatoes, halved lengthwise
- 6 unpeeled garlic cloves
- 1 large white onion, peeled, halved and cut into 1/2-inch slices
- 1 jalapeno pepper, stemmed and halved (discard the seeds to reduce the heat if you’d like)
- 1 large handful fresh coriander leaves
- 1 tablespoon freshly-squeezed lime juice
- 2 teaspoons salt
- 1/2 teaspoon ground cumin
- Preheat oven to 200 degrees Celsius
- Arrange the tomatoes (skin side up), garlic cloves (unpeeled!), onion and jalapeno (skin side up) in an even layer on a large baking sheet. Bake for 6-8 minutes, or until the tomatoes and jalapenos have blistered and blackened pretty thoroughly on top.
- Remove from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeno to the bowl of a food processor or blender. At this point (if you’re feeling impatient and hungry), you can either go ahead and add in the remaining ingredients and puree the salsa until it’s smooth while it’s warm. Or you can transfer the roasted veggies to the refrigerator and let them chill until cooled, then proceed with adding in the remaining ingredients and pureeing the salsa until smooth.
- Taste, and season with extra salt or lime juice if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.
Shrimp and Broccoli
This delicious shrimp and broccoli can be ready in minutes for a fast and easy healthy dinner! Serve with rice or over noodles..
- Large prawns: It can be fresh or frozen, peeled or unpeeled.
- White onion
- Rice vinegar
- Soy sauce
- Chilli garlic sauce: Optional, but it brings big flavor and a bit of heat
- Sesame oil: For cooking (not toasted)
Just fry the broccoli and onion over medium high heat for 5 to 6 minutes, then add the shrimp for 3 to 4 minutes. Then, you’ll pour over the sauce of vinegar, soy sauce and chilli garlic sauce and cook 1 minute more. Viola!!
Did you know all mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. Featured now in both our medium £15 box and Large £25 box here is a simple but delicious brunch recipe for the weekend.
1 garlic clove
1 tbsp olive oil
160g bag kale
Slice the mushrooms and crush the garlic clove. Heat the olive oil in a large non-stick frying pan, then fry the garlic over a low heat for 1 min. Add the mushrooms and cook until soft. Then, add the kale. If the kale won’t all fit in the pan, add half and stir until wilted, then add the rest. Once all the kale is wilted, season.
Now crack in the eggs and keep them cooking gently for 2-3 mins. Then, cover with the lid to for a further 2-3 mins or until the eggs are cooked to your liking. Serve with bread.
Thai-style steamed fish
Ingredients (2 people)
- 2 Sea bass fillets
- 1 small knob of ginger finely sliced
- 1 garlic clove, chopped
- 1 small red chilli, finely chopped
- grated zest and juice of 1 lime
- 3 baby pak choi (quarter lengthways)
- 2tbsp soy sauce
- Place the fish fillets in the centre of 2 separate large square pieces of foil.
- Cover with Ginger, garlic, chilli and lime zest. Drizzle the lime juice on top and scatter on the pieces of pak choi over the fish.
- Pour the soy sauce over the pak choi and loosely seal the foil to make a package, leave some space over the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes
Thai noodle salad with a peanut sauce
A healthy, veggie packed dish suitable for Vegans and its Gluten free!
Ingredients (6 people)
- 175grams rice noodles
- 500g mix of cabbage, carrots and radish (shredded or grated)
- 1 finely sliced red pepper
- 3 spring onions
- ½ bunch coriander
- 1 tbsp chilli (finely chopped)
- ½ cup roasted and crushed peanuts
For the sauce:
- 3 thin slices ginger
- 1 large clove garlic
- 35g peanut butter
- 35 grams orange juice
- 3 tbsp fresh lime juice
- 2tbsp soy sauce (for GF use Tamari)
- 3tbsp honey
- 3tbsp toasted sesame oil
- 1tsp cayenne pepper
- pinch salt
- Cook noodles according to directions on package. Drain and chill with cold running water.
- Blend the peanut sauce: add all peanut sauce ingredients to a blender and blend until smooth.
- Toss the shredded veggies, bell pepper, spring onion, coriander and chilli into a serving bowl. Toss the veggies and cold noodles together.
- Pour over the peanut sauce and mix into the salad.
- Add salt to taste and garnish with roasted peanuts, coriander and some lime juice.
Taco Stuffed Sweet Potatoes
Our new £15 Fresh Fruit, Veg & Salad box now contains delicious sweet potatoes. Only 10 minutes to prepare and 90 mins in the oven perfect for a warm summers evening meal.
- 4 sweet potatoes
- 450g lean minced beef
- 1 yellow onion, diced
- 125g salsa
- 1 tablespoon cumin
- ½ teaspoon salt
- fresh ground black pepper
- Pre heat oven to 220 degrees C
- Scrub potatoes and poke with fork a few time, bake in the oven until they are soft, 60 minutes.
- In a large pan over medium high heat, add the minced beef beef and onion. Cook until the meat is done, 7-8 minutes using your spatula to break up the meat as it cooks.
- Add the salsa, cumin and salt to the meat, stir well.
- Once the potatoes are done, let them cool for 15 minutes. Cut the tops off the potatoes, scoop out the flesh leaving ¼ inch of potato to keep the shape. Add salt and pepper to the potato and mash well. Mix in meat mixture to the potato.
- Stuff the potatoes with the meat mixture. Place on baking sheet and bake for 25 minutes.
Simple but so delicious!
Ingredients (for 2 people)
- 2 apples
- Using a mandoline or a sharp knife slice the apple as thinly as possible.
- Separate the slices of apple and place them next to each other on a baking tray.
- Bake the slices for 2 hours at 40 degrees celsius, then take them out the oven and turn them over. cook for another 1-2 hours.
Courgette Linguine with Lemon & Parmesan Cheese.
As we are now officially in summer we have added our beautiful fresh UK grown Courgettes into our boxes. So juicy and fragrant they are a great item to cook with. This dish is so easy and quick to make.
- 150 g dried linguine
- 2 mixed-colour courgettes
- ½ a bunch of fresh mint (15g)
- 30 g Parmesan cheese
- 1 lemon
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
- Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
- Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
- Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
- Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before eating.
Shredded Cabbage Salad
A quick and easy salad it takes 10 minutes to prepare and it a great way to get your 5 a day in one meal!
Serves 4 people
- 1/2 a cabbage
- 3 salad tomatoes (or 8-10 cherry tomatoes)
- 1/2 a cucumber
- 3 carrots
- 3 sticks of celery (optional)
- 1/3 cup of almonds
- 1/4 cup of walnuts
- 2 tbsp dried cranberries
- Juice of 1/2 a lemon
- 3tbsp honey
- 3tbsp wholegrain mustard.
- Shred the cabbage, carrots, cucumber and celery, with a grater or mandoline.
- Set the shredded vegetables aside in a large bowl.
- Chop the tomatoes and add to the shredded vegetables.
- Mix the lemon juice, honey and wholegrain mustard together in a small bowl then add to the salad mixture.
- Add the cranberries, almonds and walnuts.
- Give the salad a final toss and its ready to serve!
Apple, Blueberry and Cinnamon Porridge
Serves 1 person
- 50g Porridge oats
- 100ml oat milk (any milk will be great)
- 125ml water
- 1tsp cinnamon
- 1tsp peanut butter.
- handful of blueberries
- 1 apple
- 1tbsp honey
- Cut the apple in half. Grate half the apple and cut the other half into thin slices.
- Add the porridge oats, grated apple, oat milk, water and cinnamon to a saucepan, heat it on a medium heat.
- As the mixture starts to thicken stir in the peanut butter and mix in the blueberries.
- Whilst the porridge is on the heat, place the honey in a non-stick pan on a high heat. Once the honey starts to bubble put the apple slices on top. After a 2-3 minutes flip the slices and leave for another 2-3 minutes.
- Once the porridge has thickened to your preferred consistency transfer it to a bowl and place the apple slices on top.
- Finish with toppings of your choosing. Some of our favourites are peanut butter, flaked almonds and raspberries.
Easy banana ice cream
Here is a great way to make homemade no churn banana ice cream
Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.
Spicy Cauliflower Steak Burgers
Cauliflowers are a main feature of our Fresh Fruit, Veg and Salad boxes. They are very nutritious and very low in Saturated Fat and Cholesterol. They are also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus. Try this quick and easy recipe for delicious spicy burgers.
- cucumber ½, thinly sliced
- white wine vinegar 1 tbsp
- sugar 1
- cauliflower 1 medium
- ground cumin 2 tsp
- smoked paprika 1 tsp
- plain flour 2 tbsp, well seasoned
- dried white breadcrumbs 100g
- eggs 2, beaten
- groundnut oil for frying
- ciabatta rolls 4, toasted and split in ½
- hummus 4 tbsp
- rocket a small handful
- red pepper 4 slices
- hot sauce to serve (optional)
Garlic & Parmesan Green Beans
These Garlic Parmesan Green Beans are an easy vegetarian side that require just 6 ingredients and 15 minutes!
I absolutely love green beans which at this time of year are firm and crunchy. They are a big favourite in our £25 Box Not only are green beans delicious and crunchy, but they’re also low in calories and fat and contain no cholesterol. Plus they’re high in fibre and protein. This is a quick and easy recipe to make yours taste fabulous. An ideal accompaniment for Salmon or grilled chicken.
- 1 lb fresh green beans, stems removed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 1 tbsp parmesan cheese, grated
Heat olive oil over medium-high heat in a large pan.
Add garlic and cook 1 minute, stirring frequently..
Add the green beans, sea salt, and black pepper, and toss to coat green beans evenly. Continue to saute for approx. 5-6 minutes.
Remove from heat and sprinkle grated Parmesan. Toss once again until Parmesan is melted.
Wartime Vegetable Turnover
Fresh vegetables were in such short supply during wartime so this veg turnover was a real treat for the family. Here is how to make them.
- 12 oz of plain (wholewheat) flour with 3 teaspoons baking powder
- large pinch of salt
- 3 oz margarine (or dripping)
- 10 oz scrubbed diced cooked potatoes (never remove the skins!)
- 4 medium carrots diced
- 1 large onion or 1 leek finely chopped (saute)
- herbs, salt, pepper
Sift the flour, salt and rub in the margarine
Bind with water
Cook carrots and potatoes until medium soft and then mix gently together in bowl with a little margarine, salt, pepper and herbs
Mix in the onions or leeks
Divide the pastry into 4 pieces and roll out each one into a round
Put mixture into centre of each round
Wet the edges of pastry with water
Pull over one side to the other and press down edges
Prick top of pastry
Brush with a little milk
Bake in hot over (220 C) for 25-30 mins until crisp and brown
Serve hot or cold.
BREAKFAST BELL PEPPERS
This is a great way to make an omelette.
Preheat oven to 200°C ( 180 for fan ovens). Place peppers cut side up in a large baking dish. Add a little water to the dish and bake peppers for 5 minutes.
Meanwhile, beat together eggs and milk. Stir in bacon, cheese, and chives and season with salt and pepper.
When peppers are done baking, pour egg mixture into peppers. Place back in the oven and bake 35 to 40 minutes more, until eggs are set. Garnish with more chives and serve.