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

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

– 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

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

Advent is Upon Us!

We are now properly into advent season and there is a momentary respite to the artic wind chill a little while back, there is nothing better than coming home to a home-cooked bowl of soup. And nothing better to do that with than with your ball of cabbage.

This tried and tested beef, carrot and cabbage soup is an absolute winner. Stewing beef works just as well as mince, with the flavours slowly developing over 3-4 hours of slow-cooking, thickened with a whole can or two of tomato puree, lifted by the caraway and fennel seeds, and intensified by the red wine. It makes a little meat go a looong way with no compromises on taste.

For another tried and tested recipe, try this roasted cabbage with bacon recipe. Dead easy but guarantee to see you (and even your kids) gobbling up the whole head of cabbage. Because if you do have any leftovers simply make it into this roasted onion, potato and cabbage soup for lunch or dinner the next day.

And in case you still staring at your beetroot from a few weeks ago whilst unpacking this week’s beetroot, and wondering what to give grandma for Christmas why not make this spiced beetroot and orange chutney?  As suggested in the comments do roast them first (in the same oven as the cabbage :-)) and add less sugar if you like. “Really tasty and good Christmas idea” says the person who once wondered what on earth do I do with beetroot again…

For those of you with mooli, also known as white radish or daikon, check out this top 10 ways to enjoy daikon radish. One of the suggestions is to make Chinese radish “cake” so here’s a recipe – use lardons if you can’t find the necessary Asian meat ingredients. And whilst we are on  the Chinese theme why not try a spicy white radish salad. Or shred it along with carrots and beetroot for a beautiful rainbow coleslaw. Or slice into a salad along with orange segments.

Seeing that it’s near the end of the week and some of us are already hitting the veg-out mode there is always the microwave option for your gem squash. Otherwise try it baked and stuffed. Here’s how to serve it up:

  • Half the gem squash, scoop out the seeds
  • Fill with any combination of chopped onions and/or canned tomatoes, mince or grated/soft/goats cheese, olives and even rice or orzo.
    • If using onions and/or mince than it’s worth frying those up until tender and browned before stuffing.
    • If including rice or orzo then make sure there is enough moisture from the chopped tomatoes or simply add a little water.
  • Wrap up in foil and bake until tender.

The mild and sweet, creamy and delicate flesh will just melt in your mouth! Or for a proper recipe check out stuffed gem squash with corn, cheese and chorizo or a feta filling alternative.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs or check these articles out:

And to kick start the festive season why not pop along to St Paul’s Shadwell Christmas decorating party this Saturday morning or to get to know your local neighbours pop along to the Shadwell Sunday tea.

This Week’s Bounty

Standard Box
* Sarpo Mira Potatoes, Perry Court
* Carrots, Norfolk
Onions, Norfolk
Chestnut Mushrooms, Suffolk
Savoy Cabbage, Kent
Beetroot, Perry Court
Spinach, Perry Court
Jerusalem Artichokes, Perry Court

No-Potato Substitute
Mooli, Lancs


Small Box
Items starred (*) above

+ Gem Squash, Lancs
+ Sprout Tops, Lancs
+ Leeks, Kent

Fruit Supplement
Pears – Conference (small only)
Apples, Kent
Oranges, Spain


How Swedes Eat Swede

We hope that last week’s colourful vegetables added a splash of colour to brighten the lingering grey winter days. This week’s box contents is subject to availability due to the weather.

We haven’t written much about the humble swede, so here’s a fun fact about this root: did you know that swede originated as a cross between the cabbage and the turnip? It’s often used a flavour enhancer so not surprisingly it is a component in the making of Branston pickle!

It’s also known as yellow turnip, Swedish turnip and Russian turnip and, in America, rutabaga. In Scotland, where it is known as neeps, swede is the traditional accompaniment to haggis on Burns night (only two weeks late, dear acquaintance).

If you are really lazy to peel them (and it is not always easy) then just wrap them in foil and steam-roast until cooked, then peel under running water. Or roast (peeled) in olive oil, salt and lemon then finish off with grated parmesan.

Do have a read of Nigel Slater’s eulogy to the swede and cooking ideas (such as quote: “Mashed swede is only worth eating when half a packet of butter is suspended in it.”) – it is well worth it.

Warm up with a spiced swede soup wonderfully flavoured with cardamon and nutmeg, or add to any stew or casserole. Or take it from the Swedes and eat your swede as part of a root mash “rotmos”, which pairs well with ham and mustard, or fried salty pork and sausage.

If you’re missing Christmas then try a traditional Finnish Christmas swede casserole “lanttulaatikko” (our feature photo for the week). You may want to top the casserole with breadcrumbs and dotted butter instead of mixing these in. You could skip the sugar as swede on its own is quite sweet, but some recipes call for Finnish syrup, which has a molasses taste, much like brown sugar. Finns even use rutabaga in most dishes that call for any root vegetable!

Try a swede chutney along with an apple from the box. Or try it pickled – toss julienned swede in a tablespoon or two of salt, leave for 20 minutes. Drain off water, and rinse thoroughly.  Taste a piece, and if still too salty, leave to soak in cold water for 10 mins.  When happy that the swede is not too salty, drain, and pour over some clear vinegar and caster sugar, and toss.

Or go sweet with a swede nutmeg cake with brown butter frosting and salted hazelnut (substitute with cinnamon if you don’t like nutmeg, or go half-half).

For the rest of the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Arran Potatoes, Lancs
* Carrots, Lincs
* Onions, Norfolk
* Beetroot, Lincs
* Jan King Cabbage, Kent
White Mushrooms, Suffolk
Sprouts, Lincs
Swede, Lincs
Small Box
Items starred (*) above

No-Potato Substitute
Jerusalem Artichokes, Lincs

Fruit Supplement
Braeburn Apples, Kent (standard only)
Mandarins, Spain