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

Purple Sprouting Broccoli, Leek & Mushroom Pasta Bake

Time Preparing: 20 mins
Time Cooking: 5 mins
Serves: 4
Difficulty: 2/5
Season: Spring

Ingredients
– 250g Dry Pasta
– 2 Leeks
– 200g Mushrooms
– 200g Purple Sprouting Broccoli
– 150g Mature Cheddar, grated
– 1 Mozzarella Ball
– 25g Butter
– 300ml Milk
– 50g Plain Flour
– Olive Oil
– Salt and Pepper for seasoning

Method
1. Start by cooking pasta in a pan of boiling water as per instructions
2. Add the broccoli to the pasta water for the final 5 mins of cooking before draining and setting to the side
3. Meanwhile, heat the oil in a large pan then add the chopped leeks and mushrooms, frying until mushrooms are golden
4. In a separate pan, heat the butter then add the flour, and gradually add the milk, whisking until you have a smooth sauce. Add half of the cheddar and stir until melted
5. Add the pasta, broccoli, leeks, mushrooms, seasoning and sauce into a baking dish, then sprinkle the remaining cheddar and mozzarella on top
6. Grill until the cheese has melted and is crispy

Rainbow Stir Fry

This super colourful stir fry, is one of our quickest go to meals. We’ve opted for a vegan friendly recipe here with a little tofu, but it’s just as delicious with chicken or turkey breast. The key to any stir fry (and this one is no exception) is high heat throughout! To make sure your veggies don’t burn, just keep stirring – makes sense right!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3/4
Difficulty: 2/5
Season: Summer

Ingredients
– 1 Pointed Cabbage
– 2 Large Carrots
– 3 Peppers (mixed colours)
– 150g Mangetout
– 1/2 firm Tofu block
– 1 inch cube Ginger
– 2 Garlic Cloves, minced
– 5 tbsp Soya Sauce
– 4 tbsp Honey
– 2 Limes
– 1 tbsp Rice Vinegar
– Coconut Oil
– Handful of Sesame Seeds (to serve)
– Rice or Noodles (to serve)

Method
1. Slice Tofu into slices – around 2cm thick. Cover with paper towels and weigh down with a heavy book. Refrigerate for at least 20 mins, but ideally overnight
2. Coat tofu with 1tbsp soya sauce, add a little coconut oil to a large skillet, then fry tofu on a high heat
3. Once golden brown all over, set tofu aside
4. Prepare the sauce by mixing the remaining soya sauce, honey, juice from 1 of the limes, minced ginger, garlic and rice vinegar
4. Cut peppers, carrots and cabbage into thin slices whilst heating a generous amount of coconut oil in a large skillet on high heat
5. Add carrots and fry for 3 mins, before adding peppers for a further 2 mins, then mangetout and cabbage
6. After a few minutes, the veg will start to brown and it’s at this point you need to add the sauce and the tofu
7. Stir for a further few minutes before serving with rice or noodles and sprinkling with sesame seeds

 

Patatas Alioli with Garlic Chives

Traditionally a Spanish Tapas dish, Patatas Alioli is known for its creamy consistency and  garlic-y tang. As much as we love Tapas at TGH HQ, this quick and easy side dish goes great with nearly every meal as it’s essentially potato salad disguised with garlic! Garlic Chives are quite a bit milder than tranditional garlic bulbs, so don’t be afraid to go overboard with how many you use. You’ll find Garlic Chives in our boxes in the Spring, often creeping into the early Summer.

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 1/5
Season: Spring / Early Summer

Ingredients
– 3 Garlic Cloves
– 3/4 Garlic Chive Strands
– 1 tsp Lemon Juice
– Salt and Pepper for seasoning
– 150g Mayonnaise
– Olive Oil

Method
1. Start by peeling potatoes and cutting them into small, bite size chunks
2. Boil in a pan of salted water for 15-20 minutes
3. Meanwhile mix mayonnaise, minced garlic, lemon juice, salt and pepper in a bowl then refrigerate
4. Check the potatoes with a knife, and drain before they feel ready (the knife will be able to go through the potato, but won’t feel fully cooked)
5. Fry potatoes in the olive oil for 5 minutes
6. Finely chop the garlic chives, and mix into the alioli mix, reserving a handful
7. Add potatoes to the alioli sauce, mixing well before sprinkling the remaining garlic chives on the top. Serve warm or cold

Pesto Courgetti with Sun Dried Tomatoes

When spiralized vegetables became cool, it seemed like every veggie lover and their cats went and bought a spiralizer, often in an attempt to kid the kids they were having spaghetti. We absolutely love this pesto courgetti recipe which has quickly become a staple at TGH HQ. And the best thing about this recipe – we’ve worked out you don’t really need to invest in a sprializer to make this gorgeous courgetti. All you need is a really sharp nice and a little patience! It’s super easy to cater for the meat eater and the vegetarian at the same time – simply cook the chicken separately and add after. You can expect courgettes and onions in our veggie boxes throughout Summer.

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

Ingredients
– 4 Courgettes
– 1 Chicken Breast (optional)
– 4tbsp Pesto
– 2 Onions
– Handful of Sun Dried Tomatoes
– Olive Oil
– Parmesan
– Black Pepper

Method

1. If using a spiralizer, work the courgettes through the machine. If you’re going at it with the knife, chop both ends of the courgettes and discard. Cut the courgette into manageable sections length ways, before cutting as finely as you can
2. Finely chop the onions – we find red onions compliment this dish perfectly, but white & green work nearly as well
3. If using chicken, cut the chicken breast into small chunks before frying on a high heat with the olive oil. Once cooked through and crispy on the outside, set to one side
4. On a medium heat, gently cook the chopped onions for around 5-8 minutes before adding your courgetti for a further 5 minutes
5. Add the pesto (either home made if you’ve got the time, or shop bought), ensuring the courgetti and onions are completely coated
6. Chop the sun dried tomatoes into small chunks and add to the mix
7. If using chicken, stir in the chicken before serving with parmesan and black pepper