Vegetable Recipes

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.

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.

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.

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.

A delicious moist bake which is perfefct for using up a glut of courgettes.

Vegan soup recipe which is warming and healthy and is the perfect way to use butternut squash.

Autumnal and winter recipe that goes perfectly with roasts and is a selcious accompaniment to Christmas dinner. Can be made in advance and freezes well.

Perfect fluffy & crispy roast potatoes perfect for Sunday roasts and Christmas Dinner.

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.

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.