Vegetable Recipes

Chorizo & Rainbow Veg Traybake with Poached Eggs

  • 8 Oct 2025

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.

Posted in Recipes and Vegetable Recipes

Foraged Foods: Wild Garlic

  • 11 Apr 2025
Wild garlic

Wild garlic is easily one of the most identifiable and abundant wild foods you find in the UK. Our blog post will help you find & identify it as well as giving you some simple recipes to preserve it.

Read more

Posted in Recipes , Produce & Products and Vegetable Recipes

Vegetable Cake Bakes: Beetroot & Chocolate

  • 7 Feb 2025
Beetroot & Chocolate Cake

 

Beetroot & Chocolate Cake

 

Delicious rich and moreish chocolate cake with the sweet earthy flavour of beetroot. A great way to use up any beets you have.

 

Ingredients:

    • 250g cooked beetroot, pureed
    • 200g plain flour
    • 100g cocoa powder
    • 1½ tsp baking powder
    • 250g caster sugar
    • 3 large eggs
    • 200ml sunflower oil
    • 1 tsp vanilla extract
    • A pinch of salt

Method:

  1. Prepare the Beetroot: If using fresh beetroot, boil until tender, then peel and puree until smooth.

  2. Preheat the Oven: Set your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 23cm round cake tin.

  3. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.

  4. Combine Wet Ingredients: In another bowl, whisk the sugar and eggs until pale and fluffy. Gradually add the oil, followed by the vanilla extract and beetroot puree, mixing well after each addition.

  5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.

  6. Bake: Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.

  7. Cool: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Optional: Dust with icing sugar or top with a rich chocolate ganache for an extra indulgence.

Posted in Recipes and Vegetable Recipes

Beetroot Tarte Tatin

  • 7 Sept 2024

Lucy's Cornish Beetroot Tarte Tatin

Beautiful beetroots paired with salted feta and scrumtious pastry to create a sweet, savoury dish using the finest seasonal produce.

This is great Autumn/Winter recipe to use up the fantastic produce from one of our FAMILY FOOD BOXES which often feature beetroot through the winter months.

 
To make this recipe you will need:

  • 500g Beetroot
  • 1 red onion
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp soft brown sugar
  • flour, for rolling
  • 500g puff pastry 
  • 100g Feta Cheese

And here’s how to do it…

 

STEP 1

Heat oven to 200C/180C fan/gas 6. Place the beetroot on a baking tray and cook in the oven for 45 minutes.

Once cool, Peel off the skin and slice into 1 cm thick slices.

In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar and season well.

Then neatly place the veg so that they cover the surface of the tart tins. Cover with foil and cook in the oven for 25 mins.

STEP 2

Roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your tart tins.

Carefully take the tart tins out of the oven, remove the foil and put the pastry on top, tucking it in all around the edges, then return to the oven and bake for 30 mins.

STEP 3

Remove from the oven and carefully flip the tarts onto a serving plate.

Add some crumbled feta cheese and some chopped basil.

Posted in Vegetable Recipes

Veg Box Recipes: Tomato Bruchetta

  • 5 Aug 2024
Tomato Bruchetta

 

Tomato Bruchetta

Fantastic recipe to make the most of the summers glut of heritage tomatoes.

Delicious sweet tomatoes paired with fresh basil, garlic and olive oil.

Serves 2 for lunch or 4 for a starter.

 

To make this recipe you will need:

500g Heritage Tomatoes

A garlic clove

Good glug of olive oil

Drizle of balsamic vinegar

50g fresh basil

Sea salt and black pepper

Sourdough loaf

And here’s how to do it…


1. Slice the heritage tomatoes, tear up the fresh basil, and grate the garlic clove.

2. Mix together with a drizzle of olive oil, balsamic vinegar, and season.

3. Slice 4 pieces of sourdough, drizzle with a little olive oil and toast in a hot frying pan.

4. Pile the tomato mix on top of the toasted sourdough and you are ready to serve.

 

ENJOY XX

Posted in Recipes and Vegetable Recipes

Veg Box Recipes: Heritage Tomato Salad

  • 4 Aug 2024
heritage tomato salad

 

Heritage Tomato Salad

Make the most of the delicious flavours and beautiful colours of heritage tomatoes with this classic tomato salad.

 

To make this recipe you will need:

  • Approx 100g of tomatoes per person with a mix of colours and varieties
  • Olive oil
  • Balsamic vinegar
  • Fresh basil - about 3/4 leaves for every 100g
  • Salt and pepper

And here’s how to do it…


1.Slice the tomatoes in to rounds and layer in your dish. Use the different sizes and colours to create a colourful plate.

2. Tear the basil leaves and scatter over the tomatoes.

3. Drizzle with oilve oil and balsamic vinegar, and season with sea salt and black pepper.


Fantastic served alongside other summer salads. 

ENJOY XX

Image by Ben Dearnley from taste.com.au

Posted in Recipes and Vegetable Recipes