Leek and Butternut Squash Lasagne

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

Ingredients
– 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

Method
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

Purslane Salad with Smoked Salmon

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

Ingredients
– 120g Black Lentils
– A couple of handfuls of Purslane
– 4 slices of Smoked Salmon
– 1 Large Avocado
– 4 Small Tomatoes
– Chia Seeds
– 1/2 tbsp Apple Cider Vinegar
– 1 tbsp Olive Oil
– Salt and Pepper for Seasoning

Method
1. Carefully wash black lentil and remove any dust, before cooking as instructed then drain and let cool
2. Peel the avocado, remove the stone and slice
3. Cut the tomatoes into small chunks
4. Finely cut the smoked salmon
5. To make the dressing, combine oil, vinegar and seasoning
6. Layer all ingredients in a bowl or plate then top with chia seeds before drizzling over dressing

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Grated Root Veg and Cabbage Spaghetti

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Cabbage
– 100g Carrots
– 70g Parsnips
– 150g Beetroot
– 120g Wholewheat Spaghetti
– 2tbsp Olive Oil
– Handful of toasted Sesame Seeds

Method:
1. Chop the cabbage, then precook in boiling water for 25 mins
2. Once cooked, remove immediately then drain in a colander
3. Cook the spaghetti as instructed
4. Peel and grate carrots, beetroot and parsnips
5. In a large pan, heat the oil on a medium heat then add the carrots, beetroot and parsnips, for around 5-10 mins (until tender)
6. Add the cabbage and stir for another minute
7. Add the spaghetti, stirring until completely mixed together
Tip: If the dish seems a little dry, add another tbsp of olive oil
8. Serve immediately, with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Brussels Sprouts, Daikon and Broccoli Stir-Fry

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Brussels Sprouts
– 200g Broccoli
– 200g Daikon
– 1 Onion
– 6tbsp Olive Oil
– 6tbsp Soya Sauce
– Handful of Sesame Seeds

Method
1. Peel daikon and cut into small chunks
2. Half the brussels sprouts
3. Cut the broccoli into florets
4. Peel and chop onion
5. In a large wok, heat the oil on a medium heat. Once hot, add the sprouts and stir for 3-5mins
6. Add the onion and broccoli and continue to stir for 3 mins before adding daikon for another 3 mins
7. Add the soya sauce for a further minute before serving with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Carrots, Celeriac and Red Lentil Mash

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter / Spring

Ingerdients
– 80g Red Lentils
– 300g Carrots
– 70g Celeriac
-100ml Cream (or vegan alternative)
– Handful of parsley
– Salt and Pepper for Seasoning

Method
1. Peel carrots and celeriac before cutting into small chunks
2. Steam veg with lentils for 20 mins
3. Add parsley, salt and pepper, cream and veg before mashing until smooth

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Couscous with Carrots, Chickpeas and Sultanas

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Couscous
– 200g Carrots
– 100g Canned Chickpeas
– Handful of Sultanas
– 2tbsp Olive Oil
– 1tsp Harissa

Method
1. Peel the carrots then cut into small chunks before steaming for twenty mins
2. Cook chickpeas and cous cous as instructed
3. Leave the sultanas to be rehydrated in a boiling water for a couple of minutes and then drain
4. In a pan, heat the oil and add the couscous, carrots, chickpeas and sultanas along with the harissa
5. Stir thoroughly then serve with sultanas

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Broccoli and Celeriac soup

Time Preparing: 5 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Broccoli
– 90g Celeriac
– 50g Potato
– 500ml Vegetable Stock

Method
1. Peel celeriac and potatoes, then cut into small chunks
2. Rougly chop broccoli
3. Put all the vegetables in a pan on a low-medium heat before adding veg stock
4. Simmer for 20 mins then blend until smooth

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegan Parmesan

A super easy alternative to parmesan

Time Preparing: 1 mins
Time Cooking: 1 mins
Serves: 6
Difficulty: 1/5
Season: Winter, Spring, Summer & Autumn

Ingredients
– 100g Raw Cashew Nuts
– 10g Seas Salt
– 2tbsp Nutritional Yeast

Method
1. In a blender, add all ingredients until consistently crumbled
Best served on top of pastas and risottos

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegetable Stew with Turnip, Cabbage & Carrots

This is a traditional dish in France, usually served with some meat but it could be amended with only keeping the vegetables and then adding some vegan “meat” ball made with kidney beans.

Time Preparing: 15 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 400g Cabbage
– 200g Turnip
– 150g Carrots
– 1 Onion
– 50g Parsnip
– 1tbsp Olive Oil
– 1tbsp Baking Soda
– 0.5ltr Vegetable Stock
– Pepper for seasoning

Method
1. To pre-digest the cabbage, place the cabbage in a large pan with balling water and the baking soda for 15 mins. Drain carefully once cooked
2. Peel and chop carrots, turnips, parsnips and onion
3. Heat the olive oil in a pan, then add the onion for a few mins
4. Add the carrots and vegetable stock, cover with a lid and cook for 5mins
5. Add parsnips and turnips, cover again and cook for a further 15mins
6. Finally add the cabbage and cook for a further 5mins
7. We’ve served the stew with red kidney balls, but rice, bread or potatoes would also work

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cheesy Broccoli and Tomato Bake

This cheesy little number is a great veggie dish which is quick and easy, and features veg that you’ll find in your boxes towards the end of Summer. For a vegan alternative, use vegan cheese or to bulk the meal out, add pasta and voilà – Cheesy Broccoli and Tomato Pasta Bake!

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 2 (or 4 with pasta)
Difficulty: 2/5
Season: Summer

Ingredients
– 1 Large Broccoli or equivalent small Broccoli’s, chopped with stalks removed
– 200g Tomatoes, quartered
– 2 Onions, finely chopped
– 2 Garlic Cloves, minced
– 200g Cheddar Cheese, grated (or vegan alternative)
– 50g butter (or vegan alternative)
– 100ml Milk (Soya for vegan alternative)
– 50g Plain Flour
– 5og Breadcrumbs
– 1tbsp Oil

Method
1. Preheat oven to 180 degrees
2. Begin by heating the butter on a medium heat until melted, then quickly stir in the flour until you have a paste
3. Gradually whisk the milk, until you’ve got a creamy consistency
4. In a separate pan, heat onions on a medium heat with the oil until translucent (about 6 mins) then add garlic for the last two minuted
5. Cook broccoli in a pan of boiling, salted water for 3 mins then drain
6. Add 150g cheddar to the creamy sauce, and stir until fully melted
7. Place broccoli, onions and tomatoes into a bake tray, and pour the sauce over the top
8. Sprinkle with remaining cheese and breadcrumbs then bake in the oven for 15-20 mins