Lighter Eating

This week we received: Onions, Carrots, Potatoes, Parsnips, Purple Sprouting broccoli, Beetroot, Salad Pack

We’re happy to see the return of a little beetroot, the earthy sweetness is delicious in this soup, lime and vodka make it zingy and fresh, while a dollop of yoghurt not only makes it a lurid pink, but cools it down. If we’re lucky enough to get a warm sunny day, then this is delicious eaten cold.

Now that we’re getting into spring, it’s all about eating simple salads, a fresher way of eating. Try asian carrot salad, or this courgette and bulghar wheat salad, eat it with hummus and pitta bread; or some grilled haloumi.

We’re still loving the purple sprouting broccoli, I’m thinking a simple stir fry with some garlic and chili and a genrous splash of oyster sauce, try buying yours from Lung Wah Chong, you can huge bottles for next to nothing. Serve with fluffy white rice (we like Delia’s recipe) or egg fried rice and some toasted cashews.

This veggie shepherd’s pie is one of our most popular recipes. Red lentils braised in red wine and tomatoes, topped with buttery mashed potatoes and grated cheese, and baked until bubbling and golden. Try adding parsnip to the mash potato topping to make it even healthier.