Blogs

Festive Slaw

This is a fresh, zippy slaw - perfect for serving with a winter feast of hot, loaded baked potatoes or a boxing day buffet!

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

Kelly’s Famous 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:

Crimbo Cabbage

A delicious seasonal addition to the festive feast!

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 runny honey
Olive oil
Sea salt
Freshly ground black pepper

Method:

Roasted Parsnip & Cauliflower Soup

There are so many delicious ways to enjoy parsnips! We all love them roasted - it brings out there delicious sweet, nutty flavour! Paired with cauliflower and blitzed until silky smooth, this soup is delightfully creamy and super tasty.   

 

Ingredients:

2 - 3 medium sized parsnips, peeled and roughly chopped

1 cauliflower, broken into florettes

3 cloves of garlic, peeled & crushed with the side of a knife

2 white onions or 4 shallots, peeled & sliced

Roast Cauliflower With Rosemary & Garlic

We love this roast cauli served hot from the oven or slightly cooled and tumbled into a warm salad. Don’t leave behind the lovely crispy rosemary and jammy garlic cloves which are delicious to eat once they’re roasted! 

 

Serves 4 as a side dish:

Ingredients:

1 cauliflower

4 cloves of garlic

2 sprigs of rosemary, leaves only

Olive oil 

Sea salt 

Freshly ground black pepper

 

Method:

Get A Leek Of This!

It's a common misunderstanding that the dark green tops of leeks are only fit for stock or the worse - feeding compost heap (cringe!). No, no, no… not the case! Prep your leeks right and you’ll get more out of them than you could ever imagine!

 

1. Start by trimming off the root tip and the thinnest slither of the tops. These are the only bits you’re not going to cook with!

2. Lay your leek on a chopping board and you’ll see clearly that it naturally splits into 3 parts.

3. Slice your leek according to the following guide:

Herby Aubergine and Pepper Stew With Pine Nuts and Lemon

This amazing pot of deliciousness is so versatile. Serve with either a herby couscous, crispy roast potatoes, crusty bread or just a simple green salad!

 

Ingredients:

3 aubergines - chopped into large pieces (about half the size of a lemon)

2 peppers (any colour) chopped in large pieces 

2 red onions finely sliced 

3 garlic gloves sliced 

2 tbsp of capers

1 handful of fresh tomatoes

1 x red chilli left whole but with 3-4 holes pricked in it

1 cinnamon stick 

Garlic Prep Top Tips!

Garlic... a Boxxfresh flavour essential! We always rely on natural flavours at Boxxfresh and garlic is one of our favourite go-to's! From a slow cook, a roast dinner to a stir fry... here are the ways we love to prepare our garlic!

Whole Bulbs 
Wrap whole bulbs of garlic in tin foil with a drizzle of olive oil and bake for 45 minutes. Allow to cool then peel the super sticky-sweet cloves of garlic from their skins to serve with a picky board, blend into soups or jumble into warm salads.