Blogs

Delicious Chilli Mole Recipe

Mole (pronounced 'mo-lay') is THE quintessential chilli sauce native to Mexico. It literally means ’everyday sauce' - and is ladled over nachos, tacos, enchiladas, burritos or served on rice. 

The Boxxfresh Chilli Mole skips out the 'Con Carne’ (‘with meat’) and goes back to its true origins with tomatoes, black beans, dark chocolate, chillies and cinnamon spices to create the deep soulful flavours that will have you reaching for seconds!

 

Ingredients to make 6-8 portions:

Watercress & Courgette Soup Recipe

This is a deliciously fresh, comforting Spring soup with bags of flavour and completely celebrates our incredible Alresford watercress. 

We love this soup as a nourishing lunch, cozy supper or served in smaller portions as a starter for a casual dinner.

Ingredients:

2 cloves of garlic, roughly chopped

1 white onion, roughly chopped 

4 sticks of celery, roughly chopped

2 courgettes, roughly chopped

1 portion of watercress (2 bunches)

Kale & Potato Soup Recipe

This soup is as frugal as it is comforting and delicious… soft potatoes, sweet onions and nourishing kale in a savoury-sweet broth! 

 

Ingredients to serve 4 - 6 people 

2 white onions

2 cloves of garlic

2 sprigs of rosemary, leaves only

2 medium sized potatoes

2 good quality vegetable stock cubes

4 or 5 stalks of kale

Sea salt

Freshly ground black pepper

Olive oil

 

Method:

Roast Carrot & Curried Lentil Soup Recipe

At Boxxfresh we’re all about eating well for less and we love combining super fresh produce with inexpensive store cupboard ingredients. This is a delicious, satisfying and frugal soup, full of flavour and bag of goodness.

A pot of soup is a great thing to cook and portion up to pop in the freezer meaning you’ll have a ready made lunch or dinner for those busy days!

 

Ingredients to serve 4:

1 bunch of carrots, roughly chopped  

1 red onion, peeled and finely sliced

Veg Fondoo Recipe

Our Veg Fondoo is our plant based take on the delightful kitchen 70’s favourite - delicious charred veggies and chunks of bread with a bubbling pot of cheezy sauce to dip them in!

This is ultimate sharing food, ideal for putting in the middle of the table to enjoy with family and friends!

 

Serves 4 - 6

Ingredients:

2 portions of Caulishoots

2 portions of Tenderstem broccoli

Veggie Stir-Fry Jumble Recipe

This is a delicious jumble to make when you’ve got those odd bits and bobs left in the fridge to use up… use the ingredients list as a guideline adding what you have available! 

 

Ingredients to serve 4-6:

2-3 cloves garlic, finely diced

1 or 2 chillies, seeded and finely diced

A thumb sized piece of ginger, grated or finely diced

1 or 2 peppers, seeded and diced

A handful of mushrooms, diced

2-3 sticks of celery

 2 red onions finely sliced 

2 courgettes, topped, tailed and diced

Veggie Parcel Pie Recipe

This is our luxuriously tasty but light twist on a pie. It’s super simple to make because there are basically no rules… you are free to create a gorgeous rustic, impressive looking pie however you like… make it your own by changing up the filling…

 

Ingredients:

300g mushrooms, finely sliced

2 cloves of garlic, finely minced

2 leeks, topped, tailed, finely sliced and washed thoroughly

3 sprigs of sage leaves, half finely chopped and half kept whole

How To Bake The Perfect Jacket Spud!

There is something hugely comforting about a jacket potato - hot, humble, budget and time friendly - the ultimate 'eat well for less meal'! They take minutes to prep leaving the oven to do all the hard work then you can pile in your favourite filling for a delicious hug of a meal.

Ingredients:

1 big potato per person

Olive oil

Sea salt

Naturli butter

 

Method:

1. Pre-heat the oven to 180c / 360f / gas mark 4.