Leek and Butternut Squash Lasagne

Time Preparing: 30 mins
Time Cooking: 40 mins
Serves: 4
Difficulty: 2/5
Season: Spring

– 600g Leeks (white part only)
– 400g Butternut Squash
– 80g Blue Cheese
– 80g Cheddar
– 800ml Milk
– 80g Butter
– 80g Flour
– Lasagna Sheets
– 5tbsp Olive Oil
– 2tbsp Yeast
– Salt and Pepper for seasoning
– Mixed Herbs

1. Preheat oven at 180 degrees
2. Remove the head and end of the leek, quarter and thinly slice
3. Peel butternut squash and cut into small chunks
4. Heat olive oil on a medium heat before adding the leeks for 5 mins
5. Add butternut squash to the pan for a further 25 mins
6. In the meantime, start the bechamel by melting butter in a pan, add the flour and stir in the milk trying to avoid lumps forming
7. Grease or line a square oven tray
8. Add a thin layer of bechamel
9. Add one layer of lasagne sheets, so that the tray is covered
10. Add the precooked mix of leeks and butternut squash
11. Add a layer of cheese and seasoning, along with one tbsp of yeast
12. Repeat steps 8 – 11 until you’ve used up all of your ingredients, ensuring the cheese mixture is on the top
13. Bake in oven for 40 mins until golden and crispy


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

Millet with Broccoli and Leeks

Millet is a nice alternative to the traditional pasta or rice. On top of that, it is gluten free.

Chopping really thinly the broccoli for having a broccoli powder is a really pleasant way to eat it, on top of having it mix with the leak. The whole dish is pleasantly green and has plenty of flavours.

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

– 120g Millet Grain
– 2 Leeks
– 1 Broccoli
– 3tbsp Olive Oil
– 3tbsp Soya Cream
– Salt and Pepper for seasoning
– Handful of toasted Sesame Seeds

1. Start by cooking the millet as instructed on the packet
2. Wash the leeks and slice horizontally and vertically
3. In a pan, heat olive oil on a medium heat then add leeks for 10-15mins, stirring occasionally
4. Meanwhile, wash broccoli and boil in a pan of water for 3mins
5. Cut the heads off the broccoli so they turn into a fine ‘powder’
6. Add half of the broccoli to the leeks and add soya cream and seasoning
7. Layer millet, leek, broccoli and soya cream on a plate
8. Sprinkle the leftover broccoli, and toasted sesame seeds


This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

Bold Broad Beans

The contents of this weeks boxes come from a little further afield than we’d usually like, as UK production has hit its lowest, after the return of the chilly weather! That being said we do have a great variety including broad beans. Typically great in salads, we’ve found a gorgeous Spring quiche recipe below including lots of yummy greens. Don’t forget the German Village and Bierfest at Mile End Park is on again this weekend – if you haven’t been down yet, go and get your hands on some Bratwurst!


Spring Quiche
– Podded broad beans (from box)
– 150g Asparagus
– Leeks (from box)
– 100g spinach
– 2 Spring Onions
– 4 eggs
– 150ml double cream
– 150ml milk
– Garlic (or nomal) Chives
– 100g feta
– Pastry

1. Preheat oven to 180ºC
2. Snap off and discard the woody ends from the asparagus, then slice the stalks into 1cm chunks, reserving the tips. Blanch the asparagus (including the tips), and broad beans in a pan of boiling salted water for 1 minute, then drain.
3. Roughly chop and stir in the spinach so it wilts slightly, then refresh the veg under cold running water. Drain well and place into a large bowl. Trim, finely slice and add the spring onions.
4. Crack the eggs into a large bowl and whisk in the cream, milk and a good pinch of salt and pepper. Chop and stir in the chives.
5. Roll out the pastry to roughly ½cm thick. Roll the pastry up around the rolling pin, then carefully unroll it to cover a 23cm loose-bottomed tart tin. Gently press the pastry into the tart tin, moulding it to the tin as you go, then trimming any overhanging pastry
6. Spoon the greens into the pastry case, pour in the cream mixture and crumble over the goat’s cheese. Place the quiche in the oven for 35 to 40 minutes, or until just set. Leave to cool slightly, then serve with a crisp green salad.

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

All Boxes
Potatoes, Lincs

Carrots, Kent
Broad Beans, ESP
Leeks, Essex

Green Kale, Perry Court
Beetroot, ESP


Medium & Large Boxes
Celery, ESP

Jerusalem Artichoke, Perry Court
Large Boxes

Avocado, ESP

Fruit Supplement

Apples, Kent (All Boxes)
Oranges, ESP (Medium & Large Boxes)
Bananas, CIV (Large Boxes)

Going out with a BANG

We hope you had a ‘frightfully’ good weekend celebrating Halloween, and as Bonfire Night approaches, that you’ll end this week with a bang!

There are of course many firework displays in and around Tower Hamlets, although we’re particularly looking forward to Victoria Park’s ‘The Great Fire of London‘ Fireworks display which is at 7pm this Sunday.

Whilst you won’t be able to take food into most firework events, a fantastic treat before the event, is homemade toffee apples or even better – caramel apples!. Whilst they may not be the healthiest option your box offers, they sure are a great way to fill yourself up with Autumn goodness. Plus they’re super easy to make. By using caramel instead of the traditional toffee, you’ll find it easier to decorate them with nuts, sprinkles or added chocolate! Our organic apples are perfect as you’ll find traditional apples are coated in wax which makes it difficult for the caramel to stick properly! 

Start by melting caramel in a glass bowl over boiling water, stirring occasionally until fully melted. As the caramel is melting, push wooden apple sticks into the apples. One at a time, dip the apples into the caramel, allowing any excess to drip off. Either leave them to cool in the fridge, or whilst they’re still wet, roll them in nuts, chocolate chips or sprinkles. If you’re feeling adventurous, try drizzling melted chocolate over them once the caramel has set a little.

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
* Leeks, Kent
* Squash, Kent
* Kale, Perry Court
* Carrots, Lancs
Chili Peppers, Perry Court
Fennel, Perry Court
Little Gem Lettuce, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Globe Red Beets

Fruit Supplement

* Worcester Apples, Kent
Pears, Kent