Blogs

Crushed Roast Rosemary Jersey Royals

The Jersey Royal season is quite short so we love to enjoy them at their best as much as we possibly can! This is a delicious, simple way to serve them... perfect with breakfast, lunch, dinner or just as a snack to gobble with
 a glass of something chilled.

For 2-3 portions:

350g Jersey Royals, scrubbed

Olive oil or rapeseed oil

2 sprigs of rosemary, leaves only

Sea salt

Freshly ground black pepper

Avo’ Nice Day With A Fungi Sandwich

It’s no secret avocado and mushroom is a combo made in vegelicious heaven… join them in a sandwich with a few other delicious veggies and we’re into serious plant powered Manwich territory!

To make a couple of rounds…

2 portobello mushrooms or 4-6 chestnut mushrooms, depending on their size

2 sprigs of thyme

1/2 a red onion, finely sliced

6 sun dried tomato halves

6 baby gem lettuce leaves

1 avocado, sliced

Olive oil

Sea salt 

Sunshine Salad

This is a wonderfully simple salad allowing the tomatoes to really shine. Use whichever tomatoes are your favourite or you have to hand as long as they are fresh, ripe and full of sunshine flavour!

Ingredients to serve 4:

2 big beef tomatoes or 2 big handfuls of vine tomatoes

4 spring onions, finely sliced

1/2 clove of garlic, mashed to a pulp

1 tsp dried oregano

1 tbsp of white wine or red wine vinegar

Super Green Salad

To feed 4 as a main course or 6 as a generous side dish, you will need…

600g Tenderstem broccoli, cut in half, widthways

1/2 cucumber, chopped into 1 cm cubes

4 spring onions, finely chopped

1 tin of butterbeans, drain, rinsed and padded dry

4tbsp sesame seeds

1 tsp caraway seeds, ground in a pestle & mortar, or left whole

3 springs of dill, roughly chopped (optional)

4 springs of mint, leaves only, roughly torn

Quinoa Tabbouleh 

This is a deliciously light, clean tasting salad. Perfect for big gatherings served on its own or simply accompanying a veggie burger. If you’re lucky enough to have any leftovers, it keeps very well in the fridge for mid-week lunches.

To feed 4-6 people you will need:

1 cup of quinoa

4 large tomatoes or 6-8 of an assorted size, finely diced

1 red onion, finely diced

1 cucumber, seeds scooped out and finely diced

Garlicky Bean & Double Tomato Sandwiches 

The key to a super charged, lip smacking sandwich is combining layers of delicious flavours and textures… sweet and salty, crisp and crunchy, soft and juicy... this one certainly ticks all the boxes! 

To make 4 rounds:

1 tin of white beans, either butter beans or cannelini beans, drained and rinsed

1 small clove of garlic, crushed

1 red onion, finely sliced

1 courgette, finely sliced with a peeler

These loaded sweet potatoes are as impressive to eat as they are easy to prepare.

Colourful, satisfying and so, so tasty!

To serve 4 generously you will need:

4 medium sized or 2 large sweet potatoes

1 cucumber, finely diced

2 red onions, finely diced

The juice of 1 lime

1 small bunch of chives, finely chopped

2 handfuls of toasted seeds or chopped nuts of your choice

Sea salt

Freshly ground black pepper

Another Very Veggie Sandwich

These vegtastic sangeroonies are quite literally All About The Veg… Greedy mouthfuls of fresh, crunchy, juicy, crispy vegeliciousness!

To make 4 sandwiches:

2 carrots, grated

2 big tomatoes, finely sliced

1 red onion, finely sliced

1 courgette, finely sliced with a peeler

1 baby gem lettuce

1 avocado, finely sliced

1 clove of garlic, peeled

Olive oil

Sea salt

Freshly ground black pepper

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