boxxfreshAdmin's blog

Husk Baked Sweetcorn

No prepping, no faffing, it’s as simple as wash… bake… eat!

 

This is a brilliant, foolproof method of cooking corn in the oven if you haven’t had the chance to light the BBQ or the summer weather is a little on the wet side or you just fancy a simple tasty lunch. Of course, it is just as amazing on the BBQ, you just have to remember to rotate the corn 3 or 4 times throughout cooking.

We’ve suggested a few optional seasonings which go brilliantly with sweetcorn but it’s totally up to you!

Boxxfresh Veg’ Bol’

This is our deliciously, rich, vegtastic, meat-free version of a classic Bolognese sauce… simply scrumptious served with pasta, rice or crunchy, fluffy baked potatoes. 

 

Serves 8-10

 

2 red or white onions, finely diced

6 cloves of garlic, finely minced

4 carrots, finely diced

3 big handfuls of mushrooms, finely diced

2 tsp of oregano or mixed herbs

6 Bay leaves

2 cans of lentils, drained and rinsed

3 tins of tomatoes

2 tbsp of tomato puree

Creamy Sweetcorn Chowder

This chowder is creamy, light, full of flavour and not a drop of cream in sight!

Ingredients:

1 white onions diced

2 cloves of garlic finely diced or grated

4 potatoes scrubbed and diced

4 cobs of corn kernels cut away from the cob

1 good quality vegetable stock cube

Sea salt

Freshly ground black pepper

Olive oil

Method:

Fruity Oat Breakfast Pot

When it comes to breakfast, just 5 minutes of prep the night before will set you up for a delicious and satisfying start to your day. Plain rolled oats are inexpensive and hugely nourishing… jazz them up with fruit and a sprinkle of nuts and you’ve got yourself a powerhouse breakfast to get you through the morning!

This is an all-in-one method to save you time but if you prefer, you can add the grated or chopped fruit in the morning or just before you tuck into your delicious oats.

 

Spring Stuffed Sweet Potatoes 

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

1 block of violife Greek style block, broken up into crumbles

Smokin’ Onion Rings

Super yummy, super crunchy and not a frying pan in sight… these smokin’ onion rings are incredibly simple to make and make for a real treat.

To make 4 portions as a snack or side

2 red or white onions

Wet Mix:
4 tbsp of plant based milk, like oatly
1 tbsp flour of your choice

Dry Mix:

Chunky Guac

Who doesn’t love a bowl of guacamole in the middle of the table to dunk into? We love it dolloped on top of a fresh crunchy salad… piled into a sandwich… topped over tacos or simply to dip a tortilla chip into!

 

Ingredients for 4 portions:

1/2 red onion

1 green chilli

2 avocados 

Juice of 2 limes

Olive oil

Sea salt

Freshly ground black pepper

 

Method:

Garlicky Jazzy Mids Salad

This is a delicious way to serve some seriously wonderful seasonal ingredients!

 

For 2 - 3 portions:

350g Jazzy Mids, washed and scrubbed

1 - 2 cloves of garlic, peeled and mashed

1 bunch of spring onions, trimmed and finely sliced

Olive oil

Sea salt

Freshly Ground Black pepper

1 handful of mint leaves

 

Method:

Crushed Roast Rosemary Potatoes

Crushed Roast Rosemary Jazzy Mids

Perfect with breakfast, lunch, dinner or just as a snack to gobble with
 a glass of something chilled.

For 2-3 portions:

350g Potatoes, scrubbed

Olive oil or rapeseed oil

2 sprigs of rosemary, leaves only

Sea salt

Freshly ground black pepper

Method:

1. Pre-heat the oven to 180c/ 350f/ gas mark 4 and line a baking tray with greaseproof paper.


Garlic Mushroom and Asparagus Salad

Garlic Mushroom and Asparagus Salad 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