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Our Aubergine & cashew curry definitely ticks all the boxes… nutritious & delicious, simple, satifying & freezable, so great for batch cooking for a budget & time friendly midweek meal.

Aubergines are amazing at soaking up & absorbing flavours, so perfect to add to a curry.

WHAT YOU WILL NEED:

1 to 2 aubergine roughly chopped into large chunks

2 onions red or white thinly sliced

1 tin lentils drained

1 x tin chopped tomatoes

1 x can coconut milk

Everyone loves mash and this one is our full on VEG OUT - POTATOES, CARROTS, SWEDE. 

Serves 4-6 people:

750g potatoes (approx. 4/5) 

1 swede

1/2 a bunch of carrots (approx. 4) 

Sea salt 

Freshly ground black pepper

Plant based butter of your choice or Olive oil

Method:

1. Peel and roughly chop the potatoes, swede and carrots. Place them in a large saucepan and cover with fresh cold water.

We love salads all year round & this one really is SO good… fresh, zingy & satisfying with the combo of roasted mushrooms and crunchy croutons that soak up the flavour of the delicious dressing.

SERVES APPROX 4

WHAT YOU WILL NEED:

Bread that is a few days old or whatever you have available - we used some sourdough baguette (approx 1/4)

Large handful of mushrooms - roughly sliced

Bunch of fresh watercress - washed

2 shallots - peeled & finely chopped

The juice of a lime

This pie uses a delicious combo of roasted butternut & red onions. Simple roasting all the veggies makes this super simple to make - perfect for a midweek meal.

We’ve used ready made puff pasty, but of course you can make your own.

TOP TIP: The filling needs to be quite dry - the veggies will be caramelised and soften, but if the filling is too wet the pastry will go soggy… and will definitely don’t want a soggy bottom!!

Serves 4-6 

WHAT YOU WILL NEED:

This is a brilliantly basic, traditional stuffing recipe full of herby flavour, ideal for any feast! So leave the box of Paxo stuffing mix and give this a go!

You can totally customise this recipe to how you like stuffing - add dried fruits, spices, different herbs or a fresh zest of orange or lemon!

Makes about 10 stuffing balls:

Roughly 6 slices of bread that’s a few days old blitzed into breadcrumbs in the food processor - use whichever bread you prefer - sourdough, gluten free or our delicious Vegbred - they all work!

Forget soggy, tasteless boiled veg... this is a super simple way of cooking your veg, keeping their colour, crunch, taste and all the veg goodness!

Of course you can change it up not up with some spice, chilli oil & herbs - Go for it!

WHAT YOU WILL NEED:

Any green veg:

Cabbage

Broccoli

Kale

Leeks

Sprouts

Olive oil

Water

Tamari - soy sauce

Large pan or wok

METHOD:

This is a brilliant centre piece for a Sunday roast or served with a selection of tasty salads and dips for a delicious dinner!

Ingredients:

1 Cauliflower

2 cloves of garlic

8 sprigs of thyme or 2 tsp of dried thyme

Olive oil

Sea salt

Freshly ground Black Pepper

Method:

1. Pre-head the oven to 180c / 350f / gas mark 4.

2. Pick off all the outer leaves from the cauliflower and trim the stalk on the base to make sure it can lay flat.

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