Blogs

Bubble Cakes

Bubble cakes, bubble brunch, bubble on toast, cold bubble spooned straight out of the fridge with a dollop of chutney, bubble in a sandwich… how do you love your bubble!?

These bubble cakes are so versatile - from delicious brunches to late night suppers - you know its all good!

The ingredients are all down to you and what you have left over from your Christmas feast - start with a base of leftover potatoes then use anything that you have available - we would suggest a combo of the following:

The Boxxfresh Christmas Club Sarnie!

Arguably the best sandwich of the year is the one you lovingly and creatively assemble using the glorious, delicious leftovers from the big feast! Whether you tuck in on Christmas night, put together Boxing Day platters or indulge in a little midnight snack - this triple decker tower of deliciousness is a sandwich to top them all!

 

Ingredients per sandwich:

3 slices of bread, we love using Vegbred Sweet Potato Bloomer or Tin

2 leftover roast potatoes, sliced

A handful of leaves

Roasty Toasty Potatoes!

Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!  

This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!

Ingredients:

Festive Nut Roast Wreath

Our Festive Nut Roast Wreath is an absolute must on our Christmas table! Loved by all it takes centre stage on a board or cake stand decorated with scattered dried cranberries, fresh pomegranate seeds or sprigs of herbs and holly for a real centre piece wow factor!

Ingredients for 1 large nut roast: (feel free to adapt this recipe to suit you, from celeriac or beetroot for a more earthy flavour to peppers for a sweet Christmassy red fleck make it your own!)

2 onions, finely chopped

4 garlic, finely chopped

Garlic Roast Sprouts

Love them or hate them the humble Brussel is a seasonal must-have.

Kelly’s famous garlicky roast sprouts are such a treat - we’d challenge any sprout-phobe to not like them!

 

To make 4 portions:

500g sprouts

2 cloves of garlic, peeled and finely mashed

2 sprigs of rosemary

75g vegan spread or olive oil

Sea salt

Freshly ground black pepper

 

Method:

Spiced Red Cabbage

A delicious seasonal addition to any roast!

Ingredients:

1 red cabbage, core removed and finely sliced
3 red onions, finely sliced
2 apples, cored and finely sliced into matchsticks
1 cinnamon stick
150 ml Balsamic vinegar
2 tbsp honae or maple syrup
Olive oil
Sea salt
Freshly ground black pepper

Method:

Butternut Bake With Sage, Chilli & Carraway

Deliciously comforting, this vegpacked bake is perfect for these Autumn days. 

Ingredients to serve 4-6 people:

2 butternut squash
1 chilli, deseeded and finely diced
2 tsp caraway seeds
8 cloves of garlic
1 bag of spinach
1 big handful of vegan cheese of your choice
Sea salt
Freshly ground black pepper
Olive oil
6 - 8 sage leaves
1 handful of seeds or chopped nuts of your choice

Method:

Veggie Marmite Gravy

Marmite lovers - you know its all good! Marmite haters - don’t hate until you’ve tried it, we’ve got your back

The Marmite in this gravy gives it a bold savoury punch, perfect for pouring over any bowl of Sausage & Mash, Sunday Roast, Seasonal Feast, or just to have as back up in the freezer when only gravy can save the day!

 

Ingredients:

1 carrot, roughly chopped

1 leek, trimmed and roughly chopped

2 sticks of celery, roughly chopped

Red Cabbage Slaw

This is a fresh, zippy slaw - perfect for serving with a winter feast of hot, loaded baked potatoes or a even a zesty side to a curry!

Serves 6

1/2 a red cabbage
6 carrots
2 red onions
1 pomegranate
2 handfuls of rocket leaves
3 tablespoons of olive oil
The zest and juice of 1 lime
The zest and juice of 2 clementines
Sea salt
Freshly ground black pepper

Roast Carrots & Parsnips With Clementines & Thyme

Clementines are everyones fruit bowl snack but they create a whole new experience when you cook with them! Using the juice in dressings, juicy segments mixed into Winter salads roasted with root veggies like we have done here, are really delicious ways of using them!

This tray of roast parsnips & carrots couldn’t be simpler to put together or cook and is delicious served with a Sunday Roast, comforting favourite like a delicious, hot pie or jumble into a funky warm salad!