Jerusalem artichokes stew with winter roots, pak choi and coconut milk
Serves: 4 Prep & cooking: 45 min Ingredients: 300 Jerusalem artichokes… read more »
Local London community farm & VegBox scheme
Serves: 4 Prep & cooking: 45 min Ingredients: 300 Jerusalem artichokes… read more »
Makes: 10 stuffed leaves Prep and Cooking: 60 mins Ingredients: 10 spring green leaves (spring greens, cabbage leaves, Brussel sprout tops, chard, pak choi) 1 medium sized leek or 1… read more »
Prep and Cooking: 45 mins Ingredients: 1 large onion or 2 leeks 600g squash ½ head celeriac 2 parsnips 400g potatoes 2 large carrots 200g kale, cabbage or spinach From… read more »
Makes: 3-4 bowls Prep and Cooking: 30 minutes Ingredients: 1 medium sized cauliflower 1 medium sized parsnip 200g pak choi or red cabbage 150-200g mushrooms Half medium sized leek… read more »
Portobello mushrooms stuffed with squash puree Steam the squash. Mash it with olive oil, salt to taste, cumin, soy sauce, garlic and grated cheddar cheese. Season the mushrooms with… read more »
You can use the whole thing (as you would a leek). Raw in salads, cooked in stir fries or garnish for soups fresh garlic is a super tasty addition to… read more »