Mushroom, Kale and Bean Sprout Stir-Fry

Stir Fry’s are really easy to make and as the vegetables cook quickly in a hot wok, it helps to keep as much of the nutrients as possible. Stir Fry’s are also tasty when reheated, so are a great idea if you need a packed lunch the following day. This recipe features a number of veggies that you’ll find in your boxes throughout the winter months.

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

– 1 Small Pepper
– 1 Small Chilli
– Handful of Kale
– 25g Bean Spouts
– 100g Mushrooms
– 2 Nests of Asiatic Egg Noodles
– 3 tbsp Soya Sauce
– 2 tbsp Sunflower Oil / Sesame Oil
– Handful of toasted Sesame Seeds

1. Wash all of the vegetables, chop kale and slice bean sprouts
2. Slice mushrooms into small chunks
3. Heat oil in a wok on a medium heat
4. Cook the bean sprouts for a few minutes
5.Add the kale and continue to cook for a further 2 minutes
6. Add Mushrooms, chopped pepper and chopped chilli for a further few minutes
7. Cook the eggs noodles as per instructions
8. Add soya sauce, followed by noodles. Stir to coat all veggies, then serve immediately, topped with toasted sesame seeds


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Spicy Pumpkin & Coconut Soup

Pumpkin carving has got to be one of our favourite Halloween traditions, but we know far to often, pumpkins are carved and the guts thrown away. Make sure you save everything you take out (minus the skin), as this recipe below is simply divine. The seeds from two pumpkins will be enough to add to salads and the likes for weeks to come.

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

– ‘Guts’ from 2 Large Pumpkins / Squash
– 2 Onions, roughly chopped
– 1 Tin of Coconut Milk
– 700ml Veg Stock
– 1tbsp Butter (or vegan alternative)
– Pumpkin Seeds
– Chili Flakes (adjust accordingly)
– Chilli Powder (adjust accordingly)
– 2tbsp Olive Oil
– Salt and Pepper for Seasoning

1. Carve Pumpkins into whatever spooky face you want, saving all guts, seeds and flesh
2. Separate seeds from the guts and set to one side
3. Place the butter in a large pan and set to medium – high heat
3. Add the onions and stir for 5 mins, making sure they don’t burn
4. Once the onions are translucent, add pumpkin guts (or squash), chili and veg stock
5. Reduce the heat to low-medium, cover with a lid and simmer for 25 minutes
6. Whilst the soup is cooking, pour olive oil in a separate pan on a medium heat and add pumpkin seeds. Stir regularly for 15 minutes, before adding a little salt in the last few mins
7. To check that the soup is ready, push a sharp knife through pumpkin/squash. It should feel nice and soft
8. Pour soup into a blender (you may need to split this if your blender isn’t big enough)
9. Once you’re happy with the consistency, pour the soup back into the pan, bring to a boil and add coconut milk
10. Serve in pumpkin / squash, topped with pumpkin seeds

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

– 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

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

– 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

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