boxxfreshAdmin's blog

Charred Asparagus and Tenderstem

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

Middle Eastern Pepper Dip

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.



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



Asparagus & Courgette Salad

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


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.

Roast Rhubarb with Vanilla and Honey

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


4-6 sticks of rhubarb

A sprinkle of unrefined sugar

1 vanilla pods

Chilli & Lime Cauli Slaw

Fresh, crunchy and totally gets the tastebuds going... 

To serve 4


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

Zippy Rhubarb Salsa

This is a delicious, savoury way of using rhubarb, it’s natural sharpness matches brilliantly with the other flavours.



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 & Dips

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

Thai Red Pepper Soup 

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



Super Stuffed Peppers

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


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

A Vegelicious Tray Of Roasties

This tray of roasted veggies is vegeliciously simple, it’s just a case of a little chopping, a little jumbling and let a hot oven do the hard work. A perfect side dish!

Ingredients to serve 4:

1 bunch of carrots

1 red onion

1/2 a large butternut squash

Olive oil

Sea salt 

Freshly ground black pepper



1. Preheat the oven to 180c/ 350f/ gas mark 4 and ready yourself with a large roasting tray.