This is a family staple that we have tweaked into a completely plant based version.
The finely chopped veggies mixed with lentils and tomatoes cooks down into an amazingly delicious sauce that would give any regular lasagne a run for its money!!!
Serves 6
RAGU SAUCE :
2-3 red onions
5 garlic cloves
A good splash of tamari - approx 2 tbsp
Woody herbs fresh or dried ( 1 1/2 tsp thyme, oregano if dried)
We’re so, so excited to have cherries back in stock! Over the next few weeks and hopefully months, we’ll be offering our supercharged delicious cherries sourced from the Blackmoor Estate, Hampshire, who started growing cherries amongst their orchards where they have also been growing apples and pear for generations! These juicy Rubys are sweet, tasty packed full of antioxidants and just 14 of them count as 1 of your 10 a day!
Here’s how we love to eat them!
These crispy sliced potatoes are a great alternative to chips to serve as a super side or snack!
Serves 3 - 4
Ingredients:
700g Jersey Royals or Mid Season Salad Potatoes
Olive oil
2 tablespoons of vegan mayo
1 clove of garlic
1 tsp sweet smoked paprika
The juice of 1 lime
Sea salt
Freshly ground black pepper
Method:
1. Pre-heat the oven to 180c / 350f / gas mark 4.
The start of the British courgette season is here! Courgettes are delicious raw in salads, soaking up any dressing you add to them - this one is delicious as a light lunch or a refreshing side dish.
Recipe serves 4 people:
2 courgettes
1 fresh chilli, finely sliced or chopped
1 red onion, finely sliced
1 big handful of coriander leaves
The juice of 1 lemon
1 heaped teaspoon of wholegrain mustard
1 tablespoons olive oil
A good pinch of sea salt
This is a delicious, simple soup packed with flavour - you can of course make it your own by adding chilli, ginger or a spice blend of your choice like a cajun or curry spice mix when you add the pepper to the pot to give the soup an interesting kick!
Pour hot into a flask for a filling on-the-go lunch or serve in warm bowls with crusty bread!
Here's the lowdown on keeping your rhubarb, watercress and tomatoes at their best!
We work tirelessly to source the best, freshest produce and want nothing more than for you to get the most out of your delicious box of fresh fruit and veg! It’s not likely that you’re going to eat your entire box in one sitting (although that would be impressive!). So we want to share our tried and tested tips and tricks of how best to store your fresh produce and keep it at it’s best!
Rhubarb
RECIPE FOR APPROXIMATELY 4 SERVINGS:
2 to 3 aubergines, slices lengthways
2 shallots or onions finely chopped
2 garlic cloves, finely chopped
1 x 400g tin chopped tomatoes
1/2 tube of tomato puree
1 x 400g tin butter beans ( drained and rinsed under cold water)
2 tbsp of mixed herbs
2 tbsp of balsamic vinegar
Sea salt & freshly ground black pepper
3 tbsp of pesto of your choice
1 handful of pine nuts
1 oven proof dish
This is a really hearty salad, tasty, filling, totally satisfying and great to feed a crowd for a spring picnic or to batch up and pack for mid-week lunches.
Ingredients to serve 8:
1 butternut squash, deseeded and cut into equal side chunks
3 red onions, peeled, halved then cut into slim wedges
1 cup cooked quinoa or wild rice
2 cloves of garlic, peeled and finely grated
1 red chilli, deseeded and finely diced
1 big handful of coriander leaves, roughly chopped
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
This is a deliciously fresh tasting jumble! Jam packed full of lemony, garlicky flavour with a warming chilli kick. A hearty bowlful is more than satisfying enough to have by itself or serve it as a side dish as part of a main meal.
Recipe serves 2 - 3 as a main meal or 4 - 5 as a side dish.
Ingredients:
2 handfuls of purple sprouting broccoli
