Garlic Mushroom and Asparagus Salad with Blue Cheese and Homemade Croutons
This salad is a delicious jumble of savoury flavour showcasing our wonderful seasonal, British mushrooms and asparagus.
Ingredients to feed approximately 4 people:
2 slices of sourdough or sweet potato bread
2 sprigs of rosemary
1 handful of chestnut mushrooms, sliced
1 clove of garlic, crushed or finely diced
1 tin of chickpeas, drained, rinsed and padded dry
Charred Asparagus and Tenderstem Broccoli with Chilli Lime Yogurt
This has to be the ultimate treat of a side dish… sensational with a steak… fab with fish or our personal favourite… featured on an abundant picky board with garlic prawns and polenta coated sweet potato fries.
To Serve 4:
1 bag or a big handful of Tenderstem broccoli
1 bunch of asparagus
4 tbsp natural yogurt or dairy free alternative
We love this dip served with big shards of crunchy crostini as a tasty snack or relaxed starter or part of a mezze sharing platter.
Ingredients:
3 red peppers, deseeded and roughly chopped
2 tsp cumin seeds
2 tsp balsamic vinegar or pomegranate molasses if you have it
1 clove of garlic, roughly chopped
A big handful of walnuts
Juice of half a lemon
Sea salt
Freshly ground black pepper
Good quality olive oil
Method:
This is a fab salad to use our celebrated British asparagus…
To serve 4, you will need:
2 courgettes
1 bundle of asparagus
The zest and juice of 1 lemon
1 tbsp olive oil
Sea salt
Freshly ground black pepper
Method:
1. Break off the ends of the asparagus at snapping point before slicing them lengthways as thinly as possible and place in a large mixing bowl.
Rhubarb is a true seasonal treat which, when roasted, goes soft, jammy and sticky. Use it for a pie or crumble filling, in the middle of the table at brunch or our personal favourite, layered with big scoops of natural yogurt and topped with toasted almonds.
Makes 4 portion
Ingredients:
4-6 sticks of rhubarb
A sprinkle of unrefined sugar
1 vanilla pods
Fresh, crunchy and totally gets the tastebuds going...
To serve 4
Ingredients:
The zest and juice of 3 limes
3 tbsp olive oil
1 clove of garlic, crushed or grated
2 red chillies, deseeded if desired and finely sliced
1 cauliflower
6 sticks of celery, finely sliced on an angle
1 red onion, finely sliced
1 bunch of coriander, roughly chopped
Sea salt
Freshly ground black pepper
This is a delicious, savoury way of using rhubarb, it’s natural sharpness matches brilliantly with the other flavours.
Ingredients:
4 sticks of rhubarb, leaves removed, halved lengthways and diced
1/2 cucmber, diced
1 big handful of vine tomatoes, diced
2 red onions, peeled and finely diced
2 chillies, deseeded if desired and finely diced
1 avocado, diced
The juice of 2 limes
1 big handful of coriander, parsley or mint, roughly chopped
Sea salt
Butternut Chips with Chilli Yogurt and Garlicky Green Sauce
These butternut chips are a total Boxxfresh favourite... served with the chilli yogurt and garlicky green sauce, which can be make with coriander or watercress, they make a real treat!
We love to serve them in the middle of the table for everyone to share.
For the butternut chips:
1 butternut squash, chopped into 2cm thick wedges
1 tsp ground cinnamon
olive oil
A delicious, light and fragrant soup
1 red chilli, roughly chopped, deseeded if you want less heat
3 cloves garlic, peeled and roughly chopped
3 peppers, deseeded and roughly chopped
1 red onion, peeled and roughly chopped
A 1-2 inch piece of ginger, according to your taste, peeled and roughly chopped
1 tin of coconut milk
Tamari sauce
The zest of 1 lime
A handful of coconut flakes
Coconut oil or olive oil
Method:
Stuffed red peppers with mushrooms, walnuts and chickpeas - A gloriously old-school dish with a Boxxfresh twist.
To serve 2 as a main course or 4 as a light lunch or side dish
Ingredients:
2 peppers
2 handfuls of chestnut mushrooms or 2 flat mushrooms, roughly chopped
2 cloves of garlic, finely diced
1 chilli, finely diced
1 big handful of walnuts, chopped
1 tin of chickpeas, drained and rinsed
