Vegan Parmesan

A super easy alternative to parmesan

Time Preparing: 1 mins
Time Cooking: 1 mins
Serves: 6
Difficulty: 1/5
Season: Winter, Spring, Summer & Autumn

– 100g Raw Cashew Nuts
– 10g Seas Salt
– 2tbsp Nutritional Yeast

1. In a blender, add all ingredients until consistently crumbled
Best served on top of pastas and risottos


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cheesy Leek Quiche

Quiche is a dish that can always be found on the buffet table, but is super easy for a light lunch. This cheddar cheese and leek quiche is a real hit and whilst we’ve listed how to make your own pastry, there are of course the shop-bought options!

Time Preparing: 20 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Ingredients (for topping):
– White Parts from 3 Leeks
– 40g Cheddar Cheese
– 1-2 Eggs
– 1tbsp Cornflour
– 100ml Soya Cream
– Salt and Pepper for seasoning
– 2 tbsp Olive Oil
Ingredients (for short crust pastry):
– 75g Self Raising Flour
– 30g Cornflour
– 45g Butter
– 20ml Water

1. Pre-heat oven to 180 degrees
2. Start by preparing the pastry. In a large bowl, mix the cornflour, flour and butter. Knead the dough with fingers before adding water (start with 20ml and increase if needed). Once the dough has formed into a ball, wrap in cling film then let cool in the fridge for 30 mins
3. Carefully wash the leeks then slice white parts into small pieces
4. Heat 2tbsp olive oil in a pan on medium heat, then add the leeks for 10-15 mins, stirring frequently
5. Roll out the dough, shape into a large rectangle mould then bake for 10mins
6. Add the leeks onto the pre-baked pastry, then add cheddar and seasoning
7. In a small bowl, mix the egg with cream and a tsp cornflour
8. Pour egg-cream mixture on top of the quiche, then back for 30 – 40 mins


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cauliflower and Kale Gratin

This recipe is essentially a play on Cauliflower Cheese with extra kale goodness. Creamy and tangy, this gratin works wonders as a side for four, or a main for two.

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

– 1/2 Bunch Kale (from box)
– 1 Cauliflower (from box)
– 50g Butter
– 100g Cheddar Cheese, grated
– 50g Parmesan
– 1 Small Onion, finely chopped (optional)
– 300ml Milk
– 50g Plain Flour
– 50g Breadcrumbs
– 2tsp Rosemary
– Salt and Pepper, seasoning

1. Start by preheating the oven to 200 degrees
2. Remove stalks from kale leaves and cut into 2 inch strops
3. Remove cauliflower leaves and stalks, so you’re left with the florets
4. Add cauliflower to a pan of boiling water (with a little salt) and leave to boil for 10 mins
5. Whilst the cauliflower is boiling, being to make your sauce. Melt the butter in the pan, add flour until you have a thick paste then gradually add milk
6. Once you have a smooth consistency, add two thirds of the cheddar
7. Once the cauliflower had been boiling for ten mins, add the kale for a further two then drain
8. Add kale and cauliflower to an oven dish, spread sauce over then top with the parmesan, breadcrumbs and remaining and cheddar
9. Bake for 20 mins until golden and crispy

Cheesy Broccoli and Tomato Bake

This cheesy little number is a great veggie dish which is quick and easy, and features veg that you’ll find in your boxes towards the end of Summer. For a vegan alternative, use vegan cheese or to bulk the meal out, add pasta and voilà – Cheesy Broccoli and Tomato Pasta Bake!

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 2 (or 4 with pasta)
Difficulty: 2/5
Season: Summer

– 1 Large Broccoli or equivalent small Broccoli’s, chopped with stalks removed
– 200g Tomatoes, quartered
– 2 Onions, finely chopped
– 2 Garlic Cloves, minced
– 200g Cheddar Cheese, grated (or vegan alternative)
– 50g butter (or vegan alternative)
– 100ml Milk (Soya for vegan alternative)
– 50g Plain Flour
– 5og Breadcrumbs
– 1tbsp Oil

1. Preheat oven to 180 degrees
2. Begin by heating the butter on a medium heat until melted, then quickly stir in the flour until you have a paste
3. Gradually whisk the milk, until you’ve got a creamy consistency
4. In a separate pan, heat onions on a medium heat with the oil until translucent (about 6 mins) then add garlic for the last two minuted
5. Cook broccoli in a pan of boiling, salted water for 3 mins then drain
6. Add 150g cheddar to the creamy sauce, and stir until fully melted
7. Place broccoli, onions and tomatoes into a bake tray, and pour the sauce over the top
8. Sprinkle with remaining cheese and breadcrumbs then bake in the oven for 15-20 mins

Purple Sprouting Broccoli, Leek & Mushroom Pasta Bake

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

– 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

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