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

– 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

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

Be a Double Winner like Max!

The Olympics is well and truly under way, and Great Britain are enjoying winning gold after gold, currently placing us in second place. Max Whitlock is GB’s pummel horse underdog, winning two Olympic Gold medals for his outstanding routines.

So with all the success from our veggie loving Olympians, what better way to celebrate than to give you the chance to be a double winner as well!

For our first offer as part of your new Community Corner, we’re offering you the chance to win your next box for free! All you need to do is recommend a friend to sign up for a trial month with us, and your next box will be on us. We’ll also throw in a complimentary box for your friend, so they’ll receive five boxes for the price of four!**

For the rest of August, we’ll also be offering a complimentary ‘surprise’ vegetable in your next box if you send us a ‘before and after’ shot of what you’ve created this week. So as we approach the final weekend of the Olympics, pick up that community baton and run with it!

In other local news, Victoria Park are running a Sports and Healthy Living Day next Wednesday (11am-3pm) in the Opera Field. They’re promising a wide range of fun-filled activities to promote healthy living.


For ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Charlotte Potatoes, Perry Court
* Courgette, Perry Court
* Chard, Perry Court
* Green Onions, Perry Court
* Chili Peppers, Perry Court
Mini Cucumber, Perry Court
Tomato Punnet, Perry Court
Spinach, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Carrots / Squash

Fruit Supplement

* Oranges

Italian, Greek or French?

Tomatoes and basil need no introductions but with the current weather a rich and creamy tomato basil soup may be in order. Or taste the sunshine in a tomato salad and imagine you are on holiday (or still there if you’ve been and back).

Go classic Italian by arranging sliced mozzarella or baby boccocinis and tomato wedges on a serving dish before topping with torn basil leaves. Drizzle with the best olive oil and balsamic vinegar (if you like) you can afford and grind a few twists of salt and pepper to finish.

Or skip the cheese, with some minced garlic and red wine vinegar instead of balsamic, to keep it fresh. Or simplify even further and just add some salt to chopped tomatoes and basil leaves to really bring out the flavour. Leave for a few hours to let the flavours really develop.

And continuing with our Greek theme from last week why not try a classic Greek salad? Even in restaurants, the Greeks serve their salad very simply, scattered with dried oregano, but often without any salt (since the saltiness comes from the feta which is often served as a whole slab), leaving it to you to dress to your heart’s content. Definitely drizzle with olive oil, maybe some vinegar or lemon juice if you like. Peppers are optional but without sliced red onions and olives it would be feeling a little naked. You could even top with sheep/goat’s cheese instead of feta like how they use mizithra on Crete.

We also have French beans which we haven’t had in a long so why not go French with a tuna nicoise salad. Or french beans with almond pesto as a lovely side. If making your own pesto sounds too ambitious then simply toss with some store-bought pesto. Just top and tail green beans and cook in boiling water until crisp tender, for about about 3 minutes (or microwave for 1-2 minutes) before dressing with pesto.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Linda Potatoes, Perry Court
* Tomatoes, Perry Court
* Basil, Kent
* Courgettes, Perry Court
* Carrots Bunch, Norfolk
Spinach, Perry Court
Mini Cucumber, Perry Court
French Beans, Perry Court

Small Box
Items marked with (*) above
No-Potato Substitute
Broad Beans, Lancs

Fruit Supplement
Bananas, Dom Rep (standard only)
Oranges, SA



Smashing Garlicky Goodness

We have garlic in our boxes again, which goes perfectly with spinach, courgettes, cucumber, carrots and mushrooms.

If you’ve had a bad day at work or home (or just for the fun of it) try preparing the Chinese smashed cucumber salad for a stress reliever. This rather unconventional culinary preparation method releases the water and softer inner lining, and preserves the crunchy parts of the cucumber. The ragged edges are ideal for soaking up the marinade ingredients, with each bite producing a satisfying crunch. There is a video to watch preparation in action if you are still feeling slightly unsure.

Obviously feel free to bash the garlic as well since that could release more of the compounds that fight disease than slicing or mincing it. Cool and crispy – an absolute classic dish that is perfect for the summer we have all been waiting for. But if the idea of banging your veg seems wrong to you, then try a more conventional chilled garlic soy sauce cucumber salad instead.

Any sunny day is worth celebrating with this marinated courgette ribbon salad. Flavour with salt as the perfect pairing to lemon and throw in some finely chopped garlic if you like and finish with some chopped herbs like chives and mint if you fancy. If you prefer a sautéed version, then lightly fry the chopped garlic until golden brown and its aroma is wafting through, then throw in the courgette ribbons and sautée until just tender, and then just a little more with the lemon juice and herbs.

If you ever despair eating your leafy greens like spinach, then banish those fears with some buttered garlic spinach which would go perfectly with fish or chicken. If you prefer a healthier olive oil alternative to butter and would like to ditch the lemon juice, then try this spinach with garlic and pinenuts version instead.

Or put it all together and try this spinach and courgette pesto parmesan puff tart, topping it off with a few slices of mushroom if you like.

If you need an idea for what to do with all your carrots then why not try this carrot, quinoa and spinach soup? You could also add in some chilli, fennel and turmeric to really turn up the spice-o-meter a few degrees. Or simply roasted caramelised carrots with garlic – add in some thyme in addition to the parsley, and some honey or balsamic vinegar if you like.

Suffering from bad breath after all those yummy garlicky dishes? Perfect time for an apple from the box, says the Daily Mail, or check out the other suggestions on Breath MD.

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Rooster Potatoes, Lincs
* Carrots, Scotland
* Garlic, Spain
* Spinach, Yorks
Cucumber, Yorks
Courgettes, Spain
Onions, Spain
Beetroot, Lancs

Small Box
Items starred (*) above
+ Red Onions, Netherlands

No-Potato Substitute
Mushrooms, Suffolk

Fruit Supplement
Mandarins, Spain (standard only)
Cox Apples, NZ


Beetroot and Feta Couscous

The beetroots are obviously the true star of this salad, which is a refreshing combination of Greek salad and couscous.

Time Preparing: 15 mins
Time Cooking: 35 mins
Serves: 4
Difficulty: 2/5
Season: Late Summer / Early Autumn

– Beetroot Bunch / 3 medium sized Beetroots
– 200g Couscous
– 1/2 Cucumber
– 1 Red Onion
– A few sprigs of Coriander
– Handful of Cherry Tomatoes
– Handful of Kalamata Olives
– 100g Feta, crumbled
– 3tbsp Olive Oil
– 1tbsp Lemon Juice
– 1 Garlic Clove, minced
– 1tsp Dijon Mustard
– 2tbsp Balsamic Vinegar
– Salt and Pepper for seasoning

1. Trim the green tops off the beetroot bunch and reserve. They can be eaten like other greens
2. After a good scrub, roast the beetroot at 200 degrees, with the skin on for around 40 minutes. Rub off the skins when cool enough to handle and dice into 1cm cubes
3. Cook couscous per directions on the pack. We happened to have fancy tricolour around. Which looked very nice when cooked and a refreshing change from the usual same ol’
4. Chop up the tomatoes, cucumber and red onion. Mix together with coriander, diced beetroot, olives and feta then refrigerate for around 30 minutes
5. Whilst refrigerating, whisk the remaining ingredients for your dressing, and season with salt and pepper as you please