Chioggia beetroot
In some of our VegBags this week you will find the bright candy-coloured appearance of the chioggia beetroot heart makes for a striking addition to a fresh salad. Slice the… read more »
Chestnut Mushroom & Leek Risotto
6 tablespoons olive oil 2 shallots or 1 small onion, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 1 leek, diced 2 teaspoons fresh thyme leaves (or… read more »
Celeriac and Potato Dauphinoise
Provided by Sutton Community Farm Growing Apprentice, Charlotte Steel Ingredients 25g butter, plus extra for greasing 500g floury potatoes (e.g. Maris Piper or King Edward) 500g celeriac 1 garlic clove,… read more »
Swede mash
Peel and cut into roughly even sized cubes (not too small). Boil in salted water until tender. Drain in a colander then sit the colander back on the empty pan (off… read more »
Swede & Bacon Bake
Ingredients 25g butter + extra for greasing 1 large onion, skinned and finely diced 1 garlic clove, skinned and crushed 6 rashers of streaky bacon, chopped 125g mushrooms, wiped and… read more »
Renee’s Warming Winter Salad
Provided by Renee Davis, vegbag customer and food blogger. Read more at Ren’s Recipes. Ingredients for one Large carrot Med sized bulb of beetroot Med sized pear Large tomato 2… read more »