Salmon and Courgette Noodle Bowl

A delicious and quick lunch, which is actually a lot more filling than it looks. We’d originally thought we were preparing a meal for two, but found it could easily cater for up to four, depending on how big an appetite you and your guests have! The crunch of the bok choy perfectly compliments the soft textured salmon, and can be adapted to suit your spice tolerance!

Time Preparing: 20 mins
Time Cooking: 25 mins
Serves: 2-4
Difficulty: 2/5
Season: Autumn

Ingredients
– Marrow / 3-4 Courgettes
– 2 Bok Choy
– 1 Romano Pepper
– 1 Spring Onion Bunch
– 1 tsp Ginger
– 1 Garlic Clove
– 2 Salmon Fillets
– 1 tbsp Sesame Oil
– 1 tbsp Soya Sauce
– 1 cup Vegetable Broth
– Chili (optional)
– Salt and Pepper for Seasoning

Method
1. Preheat oven to 180degrees, then cook salmon (wrapped loosely in foil) for 25 minutes, or as instructed
2. Prepare veg – thinly slice courgette or use a spiraliser, thinly chop garlic and ginger, thinly slice pepper, trim the end of the bok choy stems off and discard and chop spring onion bunch, discarding heads
3. Add Sesame Oil to a wok or pan on Medium Heat
4. Once the oil has been heated, add the garlic and ginger for a minute
5. Add bok choy, season with salt and pepper and stir for a further 2-3 minutes
6. When the bok choy has started to wilt, add vegetable broth and soya sauce along with your courgette noodles and half of the spring onions before turning the heat to Medium-High
7. Leave to cook for just over 5 minutes until courgette noodles have softened before adding the cooked salmon and remaining spring onions

Beetroot and White Chocolate Cupcakes

Time Preparing: 20 mins
Time Cooking: 50 mins
Makes: 12-18
Difficulty: 3/5
Season: Summer, Autumn & Winter

Ingredients
– 350g Beetroot
– 150ml Sunflower Oil
– 150g Self Raising Flour
– 250g Golden Caster Sugar
– 4 Eggs
– 200g White Chocolate
– 40g Cocoa Powder
– 3tsp Vanilla Essence
– 1/2tsp Salt
– 1tsp Baking Powder
– 150g Butter
– 300g Icing Sugar
– 1tbsp Milk

Method
1. Preheat oven to 180 degrees
2. Wrap beetroot in kitchen foil, then cook for 35 minutes. Once cooked, peel skin off beetroot
3. Blend the beetroot, 2tsp vanilla essence and sunflower oil until smooth
4. Sift flour, cocoa powder, baking powder and salt into and bowl. In a seperate bowl, whisk caster sugar and eggs together
5. Whisk the beetroot mix into the sugar and eggs until smooth, then fold into the flour mix
6. Break white chocolate into small chunks and add them to the mix
7. Carefully spoon into cupcake holders, then cook in the middle of the oven for 15 minutes
8. To make the icing, mix together the remaining ingredients, and spoon over cupcakes once they’re cool

Cavolo Nero, French Bean and Red Pepper Stir Fry with Harissa Glaze

Whilst we’ve opted for a veggie friendly dish, this tasty stir fry, can easily be adapted to suit meat eaters! We’d recommend chopped chicken or turkey breast, which can either be marinated in Harissa Glaze (just make 1/2 more than our recipe) or not – just chuck it in the pan with some oil until cooked, then remove and add towards the end! Harissa Paste hails from North Africa, and is made from various peppers, herbs and chilli. You can make your own, but shops offer such great pre-made ones, we find these work a dream!


Time Preparing:
 15 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Summer

Ingredients
– 1 Bag of Cavolo Nero
– 1 Red Pepper
– 200g French Beans
– 1 Pack of Noodles
– 2tbsp Harissa Paste
– 2tbsp Honey
– 1tsp Lemon Juice
– 1tsp Paprika
– 1tsp Crushed Chilli’s
– Sesame Seeds, for serving
– Coconut Oil

Method
1. To make your Harissa Glaze, mix the harissa paste, honey, lemon juice and paprika
2. Thinly slice red pepper, discarding any seeds, and chop kale into slices, discarding the stalks
3. Boil a pan of water, before adding french beans for around 4 minutes – until tender
4. Heat coconut oil in a large wok on a high heat, before adding kale and red peppers
5. Keep stirring for a few minutes, then add french beans and Harissa Glaze, continuing to stir
6. If you’re using chicken or turkey, now’s the time to add it to the wok (already cooked!), along with the crushed chilli flakes
7. Keep stirring for a further two minutes, then serve with a sprinkle of sesame seeds

Pan-Fried Chicken with Cucumber & Radish, served with Sauteed Swiss Chard

This recipe is super quick and easy to make, but also super delicious! Whilst we’ve opted for a lighter dinner – omitting any carbs – this goes great with sweet potato wedges or new potatoes.


Time Preparing:
 20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

Ingredients
– 2 Chicken Breasts
– 1/4 Cucumber, thinly sliced
– Radish Bunch, thinly sliced
– 1tsp Chopped Dill
– 2tsp Lemon Juice
– 3 Garlic Cloves, minced
– 1 Large Onion, finely chopped
– 1tsp Chilli Flakes
– 1tsp Chilli Powder
– 1tsp Brown Sugar
– 1tsp Cumin
– Olive Oil
– Salt and Pepper, for seasoning
– 1tsp Sesame Seeds
– Swiss Chard Bunch

Method
1. Pre-heat a pan on Medium-High heat for the chicken breasts
2. Combine dill, lemon juice, half of the garlic, half of the onion, chilli powder, half of the chilli flakes, brown sugar, cumin and a generous lug of olive oil together. Split into two, and marinate chicken breasts for ten minutes
3. Whilst chicken is marinating, wash and chop swiss chard, removing stalks (remember to save for another dish!)
4. Add the chicken to pan and cook on either side for around 5 minutes, until brown on either sidfe
5. Whilst the chicken is cooking, add the chard to another pan on a medium heat, along with a lug of olive oil, the remaining garlic and chilli flakes
6. Add sliced cucumber and radishes to the dressing reserved from step 2
7. Once the chicken is cooked, spread cucumber and radish mix over breasts, and serve alongside sauteed chard, sprinkled with sesame seeds

Turkey Wraps with Plum Sauce, Cucamelons and Spring Onions

Time Preparing: 30 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 2/5
Season: Summer

Ingredients
– 250g Turkey Breast, chopped
– 4 Wraps
– Handful of Cucamelons
– 1 Spring Onion Bunch
– 300g Plums, pitted and halved
– 1tsp Ginger, chopped
– 2tbsp Soya Sauce
– 3tbsp Apple Cider Vinegar
– 1 Clove of Garlic
– 100g Brown Sugar
– 1tbsp Chinese Five Spice
– 1tsp Allspice
– Coconut Oil

Method
1. Start by making the plum sauce, by adding plums, ginger, soya sauce, vinegar, sugar and spices into a pan on a medium heat
2. Leave uncovered for half an hour, until the skins of the plums come loose
3. Remove the plum skins, then blend until smooth
4. Heat the coconut oil in a separate pan on a high heat, and add turkey breasts. Fry for 5 minutes, until golden on the outside
5. Finely slice spring onions (white parts only), and halve cucamelons
6. Heat wraps under the grill for a few minutes, before assembling wraps

Stuffed Hokkaido Pumpkin

Whilst this may look like the kind of dinner you’d be expecting for Halloween, Hokkaido Pumpkins (aka Japanese Squash or Red Kuri Squash) are actually in season towards the end of Summer. When roasted, they taste rather similar to any normal squash, but we can never resist stuffing them! To give it a little kick, add chilli powder to the olive oil mix.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 1/2
Difficulty: 3/5
Season: Summer

Ingredients
– Hokkaido Pumpkin
– 100g Quinoa
– 1 Small Red Onion, chopped
– 100g Borlotti Beans
– 2 Handfuls of Fresh Spinach
– 200ml Vegetable Stock
– 4tsp Olive Oil
– 1tsp Cumin
– 1tsp Paprika
– 1tbsp Lemon Juice
– Olive Oil

Method
1. Pre-heat oven to 200 degrees
2. Cut the top of the pumpkin, so that you have a lid then de-seed
3. Mix 4tsp olive oil with the spices, then rub onto the inside flesh of the pumpkin
4. Cook in the oven for 20 minutes with the lid on
5. Rinse the quinoa in cold water then cook as per instructions, but in vegetable stock
6. While the quinoa is cooking, pour a little olive oil into a pan and gently sautee the chopped onion
7. Prepare borlotti beans as instructed, then mix with cooked quinoa, onion, spinach and lemon juice
8. Once the pumpkin has had 20 minutes, stuff with the quinoa mix, re-cover then put back into the oven for a further 20-25 minutes – until you can pierce the flesh easily with a knife

Harissa Baked Aubergine, Cauliflower Rice and Sauteed Garlic & Lemon Swiss Chard

This Vegetarian feast is just as easily turned into a Vegan friendly meal, by omitting the feta or Greek Yoghurt. Inspired by Moroccan cuisine, this blend of favours gets everything right for a light yet filling Summer dinner. Zingy Lemon, Aubergines with a kick, and cauliflower rice so tasty, we guarantee you’ll be asking for more.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 2-4
Difficulty: 3/5
Season: Summer

Ingredients
– 2 Aubergines
– 1 Cauliflower
– 250g Swiss Chard (stalks and leaves)
– 1 Onion
– Handful chopped Coriander
– 4 tbsp Harissa Paste
– 1 tbsp Honey
– 4 tbsp Lemon Juice
– 1 Garlic Clove
– 3 tbsp Greek Yoghurt OR Crumbled Feta for serving (optional)
– Coconut Oil

Method
1. Pre heat oven to 180 degrees
2. Start by preparing your Harissa Glaze by mixing the harissa paste, honey and 1tbsp lemon juice. Mix well and set to one side
3. Grate cauliflower heads so that they are rice sized
4. Cut aubergines in half and score diagonally, making sure you don’t cut through to the skin
5. Spread half of the Harissa Glaze over the aubergines, then put them in the oven for 10 minutes
6. Next, start  on the Swiss Chard. You want to separate the stalks from the leaves, making sure the stalks are finely chopped. Set the leaves to one side, then chop the onion finely.
7. Remove the aubergines, spooning the remaining Harissa Glaze over them then return to the oven for a further 15 minutes
8. Heat half of the coconut oil in a pan on a medium heat, then add the chopped onions and chard stalks for 5 minutes. Next add the cauliflower rice and 1 tbsp lemon. Fry for a further 10 minutes, stirring occasionally
9. Meanwhile, add the remaining oil to another pan, adding the garlic, Swiss Chard leaves and remaining lemon. Sautee for 5 minutes
10. Serve everything up, with optional Greek Yoghurt or crumbled feta

Grilled Halloumi with Spicy Tomato Salsa

We’re big fans of Halloumi over at TGH HQ, which is probably because it’s an ingredient which instantly stops any vegetarian feeling like they’re missing out! We’ve put together this slightly spicy salsa and grilled halloumi recipe as a side dish or light lunch, but by adding either courgettes or aubergines (simply chop and add to the pan at the same time as the tomatoes), you’ll have one mean vegetarian dinner!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Summer

Ingredients
– 500g Tomatoes, chopped
– 2 Cloves of Garlic, minced
– 1 Onion, chopped
– 1 Chilli, finely sliced
– 1 tbsp Tomato Puree
– 1 tbsp Smoked Paprika
– 1 tbsp Turmeric
– 1 tsp Chilli Flakes (adjust accordingly)
– Salt and Pepper for seasoning
– Olive Oil
– 200g Halloumi, sliced
– Rocket Leaves, to serve

Method
1. Fry Onions on a medium heat in olive oil for a few minutes before adding garlic
2. Once they’ve both softened, add tomatoes, chilli, tomato puree and the spices
3. Cook on a medium heat for 15 minutes
4. Heat the grill to a high heat, then grill sliced halloumi for a few minutes until the cheese has browned
5. Serve warm with rocket leaves

 

Tomato Chutney

A simple yet delicious Chutney Recipe. The added chili gives just the right amount of kick! And whilst chutney’s are normally associated with winter cheeses and red wine, this recipe uses veggies that are seasonal in the Summer months.

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 4-6
Difficulty: 2/5
Season: Summer

Ingredients
– 400g Cherry Tomatoes
– 1 Red Onion, finely sliced
– 1 Chili Pepper
– 3 Garlic Cloves, minced
– 1tbsp Ginger
– 5og Sugar
– Olive Oil
– 2 tsp Red Wine Vinegar

Method
1. Heat a generous lug of olive oil in a saucepan, then sautee chopped onions, garlic and ginger for 5 mins on a medium heat
2. Chop the tomatoes and chilli pepper then stir into the pan, cooking for another 2 mins
3. Add the rest of the ingredients, and cook for a further 15 mins, stirring occasionally until the chutney has thickened

Butternut Veggie Burger

These veggie burgers are so good, they make us wonder why anyone would want to opt for meat burgers! Using a good mix of the veg you’ll find in some of our Summer boxes, they go great with Sweet Potato Fries and this Tomato Chutney recipe!

Time Preparing: 30 mins
Time Cooking: 15 mins
Serves: 6
Difficulty: 4/5
Season: Summer

Ingredients
– 1 large Butternut Squash
– 4 Cloves Garlic, minced
– 1 Red Onion
– 400g can Chickpeas
– 1 Egg
– 1 handful of Pumpkin Seeds, toasted
– 1 tbsp Paprika
– 1 handful Fresh Coriander, chopped
– 3 tbsp Worcestershire Sauce
– 150g Breadcrumbs
– Olive Oil
– Wholegrain Bread Rolls
– Hanfdul of Rocket Leaves
– 100g Feta, crumbled
– Tomato Chutney- recipe found here

Method
1. Remove skin of butternut squash, and slice into 1 inch cubes before roasting in olive oil on 180 degrees for around half an hour
2. Finely chop onion before sauteing with olive oil and garlic until slightly caramelised
3. Mash the butternut squash cubes then mix with the onion and seeds in a large bowl
4. Blend the chickpeas with a little oil until you have a chunky consistency before adding to the butternut squash and onion mixture
5. Add the remaining ingredients, mixing well
6. Form into six even balls, compressing tightly with your hands
7. Heat the remaining olive oil in a pan, and fry the patties until the outsides are golden
8. Lightly toast the buns, serving with the crumbled feta, rocket and tomato chutney