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Shockingly Good Veggie Recipes: National Vegetarian Week, 15-21 May 2017

15/05/2017
by Kathryn Baker

This week, more so than most weeks, is all about the veggies for us - in both senses of the word! Like Si King and Dave Myers, aka The Hairy Bikers, who have thrown their support behind National Vegetarian Week, we have too! This week we thought we'd share some of our favourite veggie recipes with you, and as a bonus, they use the ever so tasty fruit and veg you'll find in our Heavenly Fruit & Veg Box from Gather.

Fresh fruit and veg delivery to your home

Safe to say, we agree with the Hairy Bikers who had the following to say about National Vegetarian Week:

“As cooks, we’ve always appreciated our veg and they’re a hugely important part of our cooking. And lately, without really thinking about it, we’ve been eating less meat. The more we learn about cooking great food, the more we enjoy making use of all the amazing produce that’s on offer and creating dishes where vegetables, pulses and other plant foods are the stars of the show. That’s why we’re getting stuck into National Vegetarian Week this year… and we think you should too!”

Couldn't agree more....Bring on the veggies we say!

Below are two recipes that we consider to be staples and work for all manner of occasions when tasty food is called for. They come courtesy of Hugh Fearnley-Whitingstall and Anna Jones, two chefs who create incredible and healthy veggie and vegan food making fruit and vegetables the star of the show.

And we've thrown in a pudding, just because....

Hope you like them!


RECIPE: Cambodian Wedding Day Dip

Image courtesy of the River Cottage


This wonderful dip from Hugh Fearnley-Whittingstall can often be found in the fridge, ready to be served with crusty bread and a salad for lunch or made into a sauce and served with rice and a good sprinkling of fresh coriander for a tasty dinner. Tasty, cheap, healthy and simple to make, it ticks all of the boxes for us!

What you'll need:

  • 600g mushrooms, very finely chopped (3-4 mm pieces)
  • ½ Red chilli, finely chopped
  • 3 Garlic cloves, finely chopped
  • 3tbs Rapeseed oil
  • 1 tbs Medium curry powder
  • 2 heaped tbs crunchy peanut butter
  • 400ml Coconut milk
  • ½ lime-juiced
  • 1tsp soy sauce
  • A few coriander leaves

What to do:

Heat the oil in a large pan, when hot add the mushrooms and cook over a high heat stirring frequently until all moisture is driven off.

Add the garlic and chilli and cook for a minute, add the curry powder and peanut butter stir to mix. Add the coconut milk and simmer until thickened stirring to ensure the mixture doesn't catch.

Finish with a squeeze of lime juice and soy to taste. Spoon into bowls and garnish with a few coriander leaves.


RECIPE: Sweet and Sticky Roast Jersey Royal and Tomato Bake

Photograph by Issy Croker for The Guardian

This Anna Jones recipe appeared in the Guardian and really does make such simple ingredients sing. This is a dinner in its own right. Just add a zingy lemon-dressed green salad and you will feast like kings!

What you'll need:

  • 500g baby onions
  • 500g cherry tomatoes
  • 750g jersey royals, scrubbed clean and halved
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 200g feta cheese
  • 1 lemon, zested
  • A small bunch of fresh basil

What to do:

1 Preheat your oven to 200C/400F/gas mark 6.

2 Put the onions into a bowl and cover them with boiling water. Use a slotted spoon to fish them out and peel back the skins, which will have been helpfully loosened by the hot water. Cut any larger ones in half.

2 Tumble the peeled onions on to your biggest roasting tray and add the tomatoes and the halved potatoes. It might be a squeeze, but this way the tomatoes will cover the potatoes with their juices. Everything will shrink a bit as it cooks, so don’t worry. Season generously with salt and pepper, and pour over some olive oil. Toss the tray contents to coat in oil, then roast in the oven for 1 hour, returning to toss everything again every 15 minutes or so.

3 Once the bake has had an hour, it should be smelling delicious: the onions should be soft and slightly browned in parts and the tomatoes blistered and charred. Remove the tray from the oven and crumble over the feta, grate over the zest of the lemon and scatter with basil, then put the tray back in the oven and roast for another 15 minutes.

4 Spoon on to warm plates and make sure not to miss a drop of those juices.


And, because we all need dessert, here is a yummy fruit based recipe courtesy of BBC Good Food, using our lovely Angus Strawberries and Angus Rhubarb. Just add good quality custard or clotted cream if you feel naughty (!) - it makes everything better!

RECIPE:: Rhubarb & Strawberry Crumble


Image courtesy of BBC Good Food website

What you'll need:

  • 400g Rhubarb
  • 250g strawberries, hulled and halved

For the Crumble:

  • 85g plain flour
  • 50g golden caster sugar
  • 25g ground almond
  • 50g butter, at room temperature, chopped
  • finely grated zest 1 small orange/clementine
  • 2 handfuls pine nuts

What to do:

Heat oven to 200C/fan 180C/gas 6.

Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened.

Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)

While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.

Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

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