Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Tender Beetroot, Orange and Bulgar Wheat Salad

By: Laurence Guy

• Start by boiling your washed beetroot, either red or golden is fine but a combination looks fantastic.
• Cook your bulgar wheat until tender using about 30g of dried bulgar wheat per person.
• Make a simple dressing with one part red wine vinegar to three parts olive oil adding a pinch of salt and pepper.
• Peel your cooked beetroot before slicing into rounds.
• Compose the salad on a large plate using alternating rounds of beetroot and cut orange slices with a scattering of the bulgar wheat.
• Drizzle over the dressing and finish with some freshly chopped parsley and mint if you have some available.

Ingredients

• 300g Beetroot
• 2 Oranges cut into segments
• 120g Bulgar Wheat
• Red Wine Vinegar
• Olive Oil
• Salt and Pepper
• Parsley
• Mint

Honey Roasted Carrots with Garlic, Orange and Thyme

By: Laurence Guy

The easy and delicious carrot recipe can be serve hot with a main meal or left to cool a little before adding some crumbled feta and serving as a warm salad.

• Preheat your oven to 200 degrees Celsius.
• Wash the carrots thoroughly and chop into thick slices. Cutting on the diagonal will give a bigger area to soak up the flavours. If using baby carrots, they can be used whole.
• Put the carrots in a roasting tray with the garlic cloves left in their skin.
• Season with a pinch of salt, and drizzle with vegetable oil and runny honey.
• Mix well in the roasting tray before placing in the oven for a good fifteen minutes or until beginning to soften.
• Remove from the oven and add orange juice and thyme before adding back to the oven for a few minutes until cooked through and glazed.

Ingredients

• Half a bulb of garlic (approx 5-10 cloves)
• 500g Carrots
• 2-3 tbsp Vegetable oil
• 2 tbsp Runny Honey
• Juice of one orange
• A small handful of fresh thyme