Carrot, Leek and Celeriac Soup

Time Preparing: 5 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 2 Carrots
– 1 Leek
– 50g Celeriac
– 500ml Vegetable Stock
– Soya Cream

1. Wash and peel the carrots and celeriac, then cut into small chunks
2. Slice the leek, discarding the head
3. Add the veg to a pan, with veg stock, cover then allow to simmer on a medium-low heat for 25mins
4. Check that the vegetables are soft, then blend until reaching a smooth consistency
Add a dash of soya cream for a creamier consistency if desired


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Leek, Goats Cheese and Walnut Tart with Feta and Lemon

This simple, yet stunning recipe is a real hit for a light lunch, that might just transform the way you see leeks. The crunch from the walnut, counters the softness of the leeks and goats cheese, whilst the lemon gives it that little tang. Perfect on its own, or with a side salad.

Time Preparing: 15 mins
Time Cooking:  20 mins
Serves: 4
Difficulty: 2/5
Season: Winter

– 3 Leeks
– 2 Lemons
– 200g Goats Cheese
– 75g Chopped Walnuts
– 375g pre-rolled Puff Pastry
– 2tbsp Butter
– 2tsp thyme
– Salt and Pepper, for seasoning

1. Pre-heat oven to 200 degrees
2. Begin by washing then finely chopping the leeks, discarding the green bits and stalk
3. On a medium-heat, add the butter and leeks and stir until the leeks are tender
4. Zest two lemons, then add to the leek mixture along with the thyme
4. Roll out the puff pastry, cut into four equal rectangles, then score each rectangle 1cm from the edges
5. Add leek mixture in the centre of the pastries, then top with crushed walnuts and crumbed goats cheese
6. Brush the crust of the tarts with olive oil, then bake in the centre of the oven for 15 mins

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

Leek, Kale and Sweet Potato Rosti

Rosti’s – or more appropriately vegetable cakes – are an easy way to get more veg into your diet. This recipe uses kale, sweet potato and leeks and omits egg which is traditionally used to bind the mixture.

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

– 1 Large Sweet Potato
– 2 Leeks (white part only)
– 50g Kale
– Salt & Pepper for Seasoning
– Paprika
– Parsley

1. Peel and grate sweet potato
2. Wash leeks and kale, then thinly slice
3. Steam all the vegetables for 15mins
4. Mix the remaining ingredients together (if using egg, add one here and mix well)
5. Using a round cookie cutter, split the mixture into evenly sized rosti balls on a baking tray
6. Sprinkle with paprika, then bake for 15mins at 180 degrees
7. Serve with salad and eaten hot or cold


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Celery and Potato Soup

Nothing hearty bowl of creamy soup when the leaves begin to drop (along with the temperature). This Celery and Potato Soup is packed with veggie goodness, and really does hit the spot!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3-4
Difficulty: 2/5
Season: Autumn / Winter

– 4 Potatoes
– 3 Celery Stalks
– 1 Large Leek
– 1 Large Onion
– 1 Garlic Clove
– 300ml Veg Stock
– 50g Butter (or vegan alternative)
– 100ml Soya Single Cream

1. Begin by scrubbing potatoes and washing veg
2. Peel potatoes and chop potatoes, celery and leek into 1inch cubes. Finely chop onion and mince garlic.
3. On a medium heat, add butter, onions and leek and leave to cook for 5 minutes
4. Add the remaining ingredients (minus the cream), making sure the stock is covering all of the vegetables – you may need to add more water depending on the size of your pan
5. Cover with a lid and leave for 20 mins
6. Add your chunky soup to a blender (you may need to do this in sections) until smooth, then add the cream

It’s Organic September!

Did you know that it is Organic September? The buying decisions you make on your everyday shopping are a simple but powerful form of direct action and small changes really can make a big difference. Making simple switches to organic has huge benefits for people, animal welfare and the environment.

So well done for ordering organic fruit and vegetables through Tower Green Hamlets (biodynamic where possible) but why not think about switching some of your staples like milk or eggs to organic. Check out the Evening Standard’s Standar Standard’s six reasons to switch to organic milk. Get it from the local milkman (like Parker Diaries) and cut out the plastic. Also, your local corner shop may just stock organic eggs at much cheaper prices than where – check it out!

We haven’t had chard for awhile and it pairs perfect with tomatoes (see recipe), add some chickpeas for the protein or some sausage and spaghetti for the complete mid-week meal.

For another comfort mid-week dinner why not knock together a broccoli leek and cheese pasta bake. Cauliflower would be no stranger to the mix and some diced chicken would also fit right in. Or have it simply as a vegetable bake to go with any fish, meat, or chicken along with pasta or potatoes that take your fancy.  Or this combination of vegetables would be perfect for a Chinese stir-fry, simply fry some meat or tofu at the start before adding the vegetables.

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
* Valour Potatoes, Perry Court
* Carrots, Lancs
* Chard, Perry Court
* Tomatoes, Perry Court
* Leeks, Kent
Cauliflower – Emerald, Lancs
Sorrel, Perry Court
Broccoli, Lancs

Small Box
Items starred (*) above

No-Potato Substitute
Acorn Squash, Perry Court

Fruit Supplement
Apples – Katy, Kent (standard only)
Bananas, Dom Rep

Sprouts are not just for Christmas

We brought you purple and rainbow carrots, and golden and striped beetroots, and now we’ve got red brussel sprouts for you this week.

With a stronger and more intense flavour, the red variety also have additional health benefits due to the higher levels of anthocyanins that they carry – the chemicals that are found in the skins of grapes which help us to justify drinking red wine. This very British Christmas vegetable (like parsnips) is a Christmas veg largely due to seasonality and hardiness from freezing, but it really is not just for Christmas (we are still in November after all).

Take inspiration from Mark and Spencer’s Christmas food line this year, which includes sprout juice and sprout coleslaws. You’ve got time to perfect your sprout cooking for Christmas so why not try them with balsamic vinegar glazed red onions or a pancetta and lemon zing, rather than the usual overboiling experience.

And whilst we’re on brassicas, for those of you with sprout tops, we’ve featured them in the past (link here) but for a few more cooking ideas (which also works for your bag of kale) think of it as an alternative to spring greens. As with most greens, either eat them whole or roughly chopped, then steam or microwave until a luscious green sheen shines through. Then go with your mood for the moment:

  • some pure simple butter and seasoning
  • try a Jamie Oliver’s lemony twist
  • fry up some pancetta or bacon, then add sprout tops and cook for a little longer
  • stir fry some chopped garlic, slices of ginger and chopped chilli if you like, add the sprout tops and then finish with some sesame oil, soy sauce and/or oyster sauce, maybe topped with some roasted/ground peanuts and cashews. You could make this a complete meal by stir-frying your meat or tofu before adding the greens

On what to do with some of the vegetables in your veg box here are a few ideas, some of which from our past newsletters/ blog posts:

As an admin point – all of the boxes are labelled with your names so do check carefully to make sure you are taking the correct boxes.

And if you are away for Christmas and/or New Year drop us a note to let us know which boxes you would like to skip. Boxes will be available for collection from Friday 19th December, Tuesday 23rd December (an early Christmas box) and Friday 2nd January. Combining the two pre-Christmas boxes for a single collection is also possible, but do let us know.

This Week’s Bounty

Standard Box
* Bakers Potatoes, Lincs
* Carrots, Lancs
* Leeks, Lancs
* Kohl Rabi, Lancs
* Green Kale, Kent
Red Sprouts, Lancs
Parsnips, Lancs
Courgette, Spain
Small Box
Items starred (*) above

No-Potato Substitute
Land Cress, Perry Court

Fruit Supplement
Oranges, Spain (standard only)
Apples – Gala, Kent