Lucy's Veggie Katsu Curry with Pickled Veg

Something for the whole family and great way to eat more veg! I don't worry about following the recipe too much and just use what I have at the time. Use old bread to make the breadcrumbs and pickle the veg you have rather than buying more just to follow the recipe. This recipe is made from using the veg in one of our medium veg boxes in September 2026.  I hope you enjoy! 

Quickly Pickled Veg

Really thinly slice up any veg you have and want to pickle, add water, white wine vinegar, equal amounts of salt and sugar, whole spices (cumin, fennel, mustard, black peppercorns, cloves etc), chilli and ginger. Set aside for about 30 minutes or longer if you can.

Breaded Butternut Squash Katsu

You will need a small butternut squash, peeled and cut into half rings about 1.5cm thick. Some plain flour, breadcrumbs (you can easily make these from stale bread by blitzing them up) and some oil to fry.

• Steam or roast the squash for 8-10 minutes until fork tender but not mushy. Let them cool and dry slightly.
• Get three bowls for the flour seasoned with salt and pepper, egg (plant milk if vegan) and the breadcrumbs.
• Coat the butternut squash (or chicken) in flour, egg, breadcrumbs.
• Heat oil in pan over medium heat, shallow fry for 3-4 minutes per side and then drain on paper towel. 

Katsu Curry Sauce

You will need 1 onion, 2 carrots, 4 garlic cloves minced, thumb sized piece of ginger, vegetable oil, 1 tbsp plain flour, 1 tbsp curry powder as hot or mild as you like it, 1 tsp each of ground coriander, cumin and turmeric, 500ml veggie stock, 200ml coconut milk, sugar to taste and 1 tbsp of soy sauce.

• Heat oil over a medium heat. Saute the onion and carrot for 5-10 minutes until soft.
• Add the garlic and ginger for another minute until fragrant.
• Stir in the curry powder and other spices, followed by the flour. Cook for another minute.
• Gradually pour in the vegetable stock and coconut milk, stirring to stop lumps.
• Simmer gently for 15-20 minutes until carrots are completely soft.
• Blend the sauce until complete smooth and velvety. Stir in the soy sauce and sugar.
• Serve with rice and your pickled veggies.

September Reset: Chicken, Lentil & Hidden-Veg Curry

A family favourite from https://fatimacooks.net/ with a Tor twist. This works just as well without meat.

This is great Autumn/Winter recipe to use your veg and make in larger batches so it's perfect for lunches as well as hearty dinners.

And here’s how to do it…

1. Start by putting all chana dal, 1 cup (190 g) chana dal (split chickpeas) (washed and soaked in water for at least 30 minutes before using), 1 teaspoon turmeric, 1 teaspoon salt to boil on a medium high heat with lots of water. 
2. Cook these until they are just cooked through, but still holding their shape. Reserve the cooking water. Usually about 20/30 minutes.
3. Separately, heat oil in a deep pot and add the chopped onions. Fry till these are translucent and lightly turning gold.
4. Add the garlic, all the spices and the chicken. Fry this all well until the chicken begins to brown.
5. Add the chopped tomatoes, sweet potatoes, squash, carrots cover and simmer for 15 minutes. Basically use any of the root veg you want at this stage.
6. Once the simmer time is up, uncover and add in the chana dal, as well as about one cup of the reserved water.
7. Bring it all to a boil, then cover and simmer again on low for 20 minutes. You will likely need to add more water, so keep checking and topping up the water if necessary.
8. Remember, this curry has a tendency to absorb a lot of water, therefore keep the curry a bit more liquid-y than appears to be enough.
9. At this stage I add a tin of coconut milk and cook through for another 10 minutes until the chicken is falling off the bone.
10. Serve with rice and flatbreads but you can just have this on it's own! 

Notes
If you are using a chicken that takes longer to cook, add half a cup of water alongside the tomatoes and cook for a total of half an hour, or as long as it takes to get the chicken almost done.

At The Cornish Food Box Company, we know that many of our customers think carefully about where their food comes from. For some, this includes concerns about religious slaughter, while for others it’s about animal welfare, stress reduction, and ethical farming practices. We want to be open and transparent about how the meat in our boxes is raised and processed, so you can make informed choices with confidence.

Animal Welfare Comes First
We work closely with trusted local Cornish farmers who share our commitment to high welfare standards. These farms prioritise good husbandry, outdoor access where appropriate, and calm, respectful handling of animals throughout their lives. But welfare doesn’t stop at the farm gate — how animals are transported and slaughtered matters too.

Poultry: Low-Stress, On-Farm Processing
Our poultry is killed on the farm where it is raised. This is an important welfare choice.

Transporting birds over long distances to an abattoir can be stressful for poultry. By carrying out slaughter on farm, we eliminate that journey altogether, allowing birds to remain in familiar surroundings right up to the end.

The birds are humanely killed by electrical stunning (electrocution), which renders them unconscious immediately, followed by removal of the head. This process is designed to minimise fear, distress, and suffering.

Beef, Pork, and Lamb: Fully Stunned Before Slaughter
Our beef, pork, and lamb come from local farms that use nearby, small-scale abattoirs. Keeping journeys short helps reduce stress for the animals.

At these abattoirs, cows, pigs, and sheep are fully stunned prior to slaughter. Stunning ensures the animal is unconscious and unable to feel pain before the final stage of the process takes place. This is a key element of UK animal welfare regulations and something we actively support.

Not Halal or Kosher Slaughter
We understand that religious slaughter is an important consideration for some customers, whether they are seeking it or wishing to avoid it.

The abattoirs used by our local farms are not registered for halal or kosher slaughter, and the meat we supply is not produced using halal or kosher methods. All animals are stunned before slaughter, which differs from traditional halal and kosher practices.

Transparency You Can Trust
We believe ethical food choices start with honest information. Whether your concerns are about animal welfare, religious slaughter, or simply wanting reassurance about how your food is produced, we hope this explanation gives you clarity and peace of mind.

If you ever have questions about our sourcing, farming partners, or welfare standards, we’re always happy to talk. Ethical food is a journey, and we’re proud to walk it alongside our customers.

You can get the taste of Cornwall for yourself by getting a fresh food delivery to your door. By getting your fresh food delivered from Cornish Food Box Company, you're getting it straight from the source, guaranteeing freshness and quality as well as supporting local fishermen, farmers, and a whole community of food producers and contributing to the livelihoods of our rural communities.

With our online ordering and nationwide delivery options, getting your food delivered is convenient and hassle-free, allowing you to enjoy the best of food produced in Cornwall whilst supporting a more sustainable food system that's good for farmers, animal welfare, your health and the environment.

Cornish Sticky Beef Mince

Inspired by a recipe I found online - this recipe has become a firm family favourite - it's easy and quick to make, and can be used with any green veg. Enjoyed by everyone in the house - I know this one is a firm favourite.

Ingredients:

1. Sunflower Oil
2. 500g Beef Mince
3. Garlic
4. Ginger
5. Green Beans - although I have used peas, broccoli, or any spare greens I have. I have also put in carrots etc

For the sauce:

1. Cornflour
2. Dark Soy Sauce
3. Oyster Sauce
4. Runny Honey
5. Water

Plus some sesame seeds to garnish - and totally optional!

To make:

• Heat the oil in a large, deep saucepan over a medium high heat and add the mince. Brown all over cooking for 5-7 minutes.
• Add the garlic, ginger and green beans and cook for a further 5 minutes.
• While this is cooking, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn't go lumpy).
• Then add in the other ingredients and stir until smooth.
• Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
• Serve over rice, sprinkled with sesame seeds.

This is a very simple recipe that can be adapted to add your own choice of veg.

Chorizo & Rainbow Veg Traybake with Poached Eggs
Vibrant, punchy flavours — perfect for a luxury weekend brunch

Serves: 4 | Prep: 10 mins | Cook: 35 mins

Ingredients:

1. Cornish pork chorizo sausages
2. Potatoes, carrots, onions, squash, broccoli
3. Olive oil, smoked paprika, eggs

Method:

1. Roast chopped vegetables with oil, smoked paprika, salt and pepper for 25 minutes at 200°C.
2. Add sliced chorizo and roast another 10 minutes until everything is crisp and caramelised.
3. Poach free-range eggs until just set.
4. Serve the traybake hot with poached eggs on top and sourdough on the side.

Slow-Braised Diced Lamb with Squash Purée & Cabbage

A rich, comforting dish with a luxurious twist

Serves: 4 | Prep: 15 mins | Cook: 2 hrs

Ingredients:

1. Diced lamb
2. Onions, carrots, cabbage, squash
3. Stock, red wine, herbs, butter

Method:

1. Brown the lamb in a heavy casserole dish. Add onions, carrots, herbs and a splash of red wine. Simmer briefly, then add stock and cook gently for 1½–2 hours until tender.
2. Roast squash until soft, then blend with butter and seasoning to create a silky purée.
3. Steam or sauté cabbage lightly in butter.
4. Serve lamb over the squash purée with cabbage on the side. Spoon the glossy braising juices over the top.

Coley Fillets with Creamed Kale, Lemon Beans & Chive Oil

Light, elegant, and restaurant-worthy to make the most of seasonal Cornish fish.

Serves: 2 | Prep: 10 mins | Cook: 15 mins

Ingredients:

1. 2 x Coley Fillets
2. Cornish kale, French beans
3. Butter, milk, cream (optional), lemon juice, chives

Method:

1. Creamed Kale: Sauté kale in butter, add a splash of milk or cream, season well and keep warm.
2. Beans: Blanch beans, then toss with lemon juice and a touch of butter.
3. Fish: Pan-fry Coley skin-side down in butter until golden and cooked through.
4. Chive Oil: Blitz chives with olive oil and a pinch of salt for a vivid drizzle.
5. Plate creamed kale in the centre, top with the fish, scatter beans, and finish with a drizzle of chive oil.

Roast Spatchcock Chicken with Autumn Vegetables & Lemon Chard Butter

A centrepiece worthy of any Sunday table as a twist on a classic roast dinner.

Serves: 4 | Prep: 15 mins | Cook: 60 mins

Ingredients:

1. Free Range Spatchcock Chicken
2. Potatoes, onions, carrots, squash (chopped)
3. Olive oil, thyme, sea salt & pepper
4. Cornish salted butter, lemon zest, garlic, rainbow chard

Method:

1. Preheat oven to 200°C fan. Place chicken in a roasting tray, surround with potatoes, onions, carrots and squash. Drizzle with oil, season generously and scatter thyme.
2. Roast 45–60 minutes, basting halfway with melted butter.
3. Wilt rainbow chard in a pan with butter, lemon zest and garlic until glossy.
4. In the final 10 minutes of cooking, spoon the chard butter over the chicken and vegetables for a golden, aromatic finish.
5. Serve with warm sourdough and a little Davidstow cheese for indulgence.

Rich & Nourishing Organic Beef Bone Broth Recipe

Discover the secret to creating a nutrient-packed, flavorful beef bone broth using organic bones from Tresemple Farm, near Truro.

This slow-cooked recipe is perfect for soups, stews, and a wholesome boost to your favourite meals.

 
Why Bone Broth is SO Good for You!

Beef bone broth isn’t just comforting — it’s packed with nutrients. Slow-simmered bones release collagen, gelatin, and amino acids, supporting gut health, joints, skin, and immunity. Minerals like calcium, magnesium, and phosphorus are also extracted, giving you a rich, nutrient-dense stock in every spoonful. Using organic beef bones from Tresemple Farm ensures your broth is made from high-quality, sustainably raised, organic meat.

Ingredients:

• 2–3 lbs (1–1.5 kg) organic beef bones (marrow or joint bones are ideal)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• 1–2 tbsp apple cider vinegar (helps extract minerals)
• Optional: fresh herbs (thyme, parsley)

4–5 litres cold water
 
Instructions:

1. Roast the Bones (Optional but highly recommended)
2. Preheat oven to 200°C / 400°F.
   Spread bones on a roasting tray and roast for 30–40 minutes until browned. This deepens the flavour of your broth.
3. Combine ingredients in a stockpot or slow cooker. Add the roasted bones, vegetables, garlic, bay leaves, peppercorns, and apple cider vinegar.
   Pour in cold water until bones are fully submerged.
4. Bring to a gentle boil, then reduce heat to a low simmer.
   Skim off any foam or impurities that rise to the surface.
   Simmer for 12–24 hours (longer for richer, more gelatinous broth).
   If using a slow cooker, set to low for 12–24 hours.
5. Remove bones and vegetables using a slotted spoon.
   Strain the broth through a fine mesh sieve into a clean container.

Cool to room temperature, then refrigerate for up to 5 days or freeze for up to 3 months.
The fat will rise to the top as it cools — you can skim it off or leave it for extra richness.
 
Serving Suggestions:
Sip warm on its own as a nourishing drink.
Use as a base for soups, stews, risottos, or gravies.
Add fresh herbs, noodles, or vegetables for a hearty, wholesome meal.

Experience the High Quality of Cornish Food

Cornwall is renowned for its high-quality produce, from fresh seafood caught off its coasts to succulent meats and vibrant vegetables grown in its fertile fields. By opting for a Cornish food delivery, you ensure that your holiday meals are nothing short of exceptional. The ingredients are sourced from local farms and producers, ensuring freshness and flavour in every bite.

When staying in a holiday cottage, the convenience of having top-quality food delivered directly to your doorstep cannot be overstated. You can indulge in the finest Cornish delicacies without having to leave the comfort of your accommodation. Ditch the supermarket shop and enjoy the finest quality foods from local producers.

Savour Authentic Flavours: Get a True Taste of Cornwall

One of the greatest joys of visiting Cornwall is experiencing its unique culinary heritage. From traditional Cornish pasties to creamy clotted cream, every dish tells a story of the region's rich agricultural and maritime history. By ordering Cornish food delivery, you get to sample these authentic flavors right from your holiday cottage.

Whether it's a breakfast featuring locally-made sausages and eggs, or a dinner starring freshly caught fish, each meal will be a celebration of Cornwall's gastronomic delights. This immersive food experience is a fantastic way to connect with the local culture.

Start Your Holiday the Right Way: Stress-Free and Delicious

Beginning your holiday with a stocked kitchen full of delicious, locally-sourced food sets a positive tone for the rest of your stay. There's no need to rush to the supermarket or worry about meal planning after a long journey. Instead, you can relax and unwind, knowing that everything you need is already waiting for you.

This stress-free start allows you to focus on enjoying your holiday from the moment you arrive. Whether you're planning a cozy night in or a picnic on the beach, having a variety of high-quality Cornish foods at your disposal ensures that every meal is a pleasure.

Support the Local Economy: Every Bite Counts

Choosing Cornish food delivery not only enhances your holiday experience but also supports the local economy. With one in four jobs in Cornwall dependent on the food industry, your purchase directly contributes to the livelihoods of local farmers, fishermen, and producers.

This sustainable approach to holiday dining ensures that your enjoyment also benefits the community. By investing in local produce, you help maintain the vibrant agricultural and culinary traditions that make Cornwall so special.

Convenience at Its Best: Food Delivered and Ready for Your Arrival

The ultimate convenience of having your food delivered and ready for you upon arrival cannot be overstated. After a long trip, the last thing you want is to worry about grocery shopping. With Cornish food delivery, you can step into your holiday cottage and find a selection of delicious, fresh foods waiting for you.

This service allows you to start your holiday immediately, with no hassle or delays. It's a seamless way to ensure that your first meal in Cornwall is as delightful as the rest of your stay promises to be.