This Week’s Vegetable Box

This week we received: Onions, Carrots, Potatoes, Swede, Calabrese (broccoli), Leeks, Red Peppers

This is what we made…

I’m loving these potato pancakes at the moment, a really easy way to sneak in lots of root vegetables. Try a mixture of half potato, half swede and carrot. I would eat them with baked beans and a crispy fried egg for brunch or with a salad for lunch. The leftover swede and carrot could be diced into cubes and roasted in this delicious salad.

When I’ve a free morning at the weekend, I like to conjure up these easy breakfast muffins, packing them full of apple, carrot, pears - whatever I have. Not only do they make perfect breakfast on the go and are full of healthy stuff, but they make me feel like a bit of a kitchen goddess.

I like red pepper either raw and crunchy or grilled until the skin in charcoal and the flesh is sweet and soft underneath. Try cutting a red pepper in half, removing the seeds, drizzling with  a little oil and grilling until blistered and blackened. Transfer to a bowl, cover with cling film and leave to steam. You can then peel off the skin, slice and add to this easy tomato and almond sauce and eat with lots of spaghetti, maybe with a carrot salad?

Whenever I see leeks, I think of cooking them slowly adding a dollop of creme fraiche and eating with penne (recipe here), but this leeks and goat’s cheese risotto is a welcome change, the sharp and salty goats cheese goes well with the leeks. That just leaves the broccoli,  Penne with purple sprouting broccoli, anchovy and chilli