What to do with celeriac

Celeriac, also called turnip-rooted celery, celery root, or knob celery, is a variety of celery cultivated for its edible stem. This unsung hero of the vegetable world has a subtle,… read more »

Chard Souffle Recipe

Vegetable souffles make a great centrepiece as part of a roast dinner, alternatively you can serve with just roast potatoes or a lentil salad for a simpler meal. I think… read more »

Kale with Buttered Almonds

  Prep & cooking: 10 min Ingredients: 200 – 300g Kale Squeeze of lemon juice From the cupboard:  30g flaked almonds Small knob of butter Method: Boil the kale in… read more »

Stuffed Peppers with Seasonal Veg and Rice

This traditional Mediterranean way of cooking peppers is extremely versatile as you can change the stuffing depending on what veg you have available. You can also change the veg to… read more »

Easy Courgette Tart

Ingredients: 1-2 courgettes, depending on size Lemon zest From the cupboard: 320g pack of Puff Pastry (try to get the “all butter” version) 100g creme fraiche 20g parmesan Method: 1…. read more »

Aubergine Caponata

Joris demonstrates how to use our tasty aubergines to make an easy, oven roasted version of Sicilian caponata. The capers, raisins and red wine vinegar combine with the tomatoes to… read more »