This dish is a close one to Dillan’s heart, as it’s been cooked by her mum for as long as she can remember.
Using simple, staple ingredients in different ways is an art form, and a tortilla is one of the most beautiful ways to cook potatoes and eggs.
This dish is delicious eaten straight away but it’s also a real winner for meal prep. It keeps so well in the fridge and makes a great packed lunch.
It may be winter and Dillan hasn’t been eating many salads but she couldn’t resist making this crisp, vibrant slaw using beautifully colourful red cabbage. It pairs wonderfully with comforting winter dishes, think stews, curries, roasted vegetables or anything that needs a bright crunchy side.
All vegetables are incredible of course but those with deep, rich colours tend to be especially high in antioxidants and polyphenols another reason to celebrate red cabbages.
This week, Dillan has taken a simple leek and turned it into something heavenly. Deeply charred, then gently soaked in a rich broth until tender.
Don’t worry, veggies - this works beautifully with a good-quality vegetable stock too.
Dillan has had a craving for a sweet, maple squash dessert for weeks but she waited to make it for all of you.
Feeling brave, she tackled a gluten-free pastry on camera for the first time, talk about pressure.
This pie is gently spiced, comforting served with whipped cream.
Brussels sprouts are not only for Christmas! This dish isn’t like anything Dillan’s made before and she hopes you enjoy it just as much as we did.
Dillan is a vegetable lover, but even she admits parsnips used to be a challenge. This has officially changed! Simple roasted parsnips have become one of her favourites since getting a veg box. When caramelised until soft, they offer a sweetness that’s almost reminiscent of plantain.
Mixed with crispy chickpeas for crunch, fibre and protein, creamy, tangy feta, and a herb oil with a little sweet and zingy lift, this is a dish we could happily eat every single day.
& it’s MANON APPROVED!
Everyone loves crisps, the crunch, the convenience, the salty satisfaction. This week Dillan is making a case for homemade. These simple oven or air-fried vegetable crisps deliver all the flavour and crunch without preservatives, additives or mystery ingredients.
Did you know Jerusalem artichokes have nothing to do with either Jerusalem or artichokes? They’re actually related to the sunflower plant. A great source of prebiotics and extremely tasty too, this one-pot wonder should hit all those comfort cravings.
Dillan went to a friend’s for dinner and they made her these beetroots and they are officially the only way she now wants to eat beetroot.
Did you know you can cook radishes, even winter ones?
This is Dillan’s new one-pot obsession! A creamy, comforting dish that’s been loved by many - simple to make, quick to cook, and full of flavour.
Hello soup season! There’s nothing better than throwing everything onto one tray and letting it roast away. There’s something special about the way kabocha squash turns creamy and rich once blended especially with coconut, carrot, and a touch of spice.
This one is all about a gut-loving twist on a classic autumnal dish from our very own health coach ans d chef, Dillan.
It’s about time we bring you a sweet treat! Squash, choco mousse cake anyone?? Yum!
It’s out with the old and in with the new…yup it’s the time of year when we must bid a fond farewell to our warmth loving, summer, tunnel crops in order to make space for new season salads and replant our indoor spaces with all our winter seedlings. On the upside this means plentiful green tomatoes for canning and preserving!
It’s Carrot Season and these super versatile carrot and cheese wraps can be enjoyed as savoury pancakes, a hash, or even used as tacos!
This time Dillan combines a number of this week’s veggie box items to create this mouth watering dish.
Warmth loving tunnel crops are a plenty at this time of year…why not try this delicious recipe out for something a little different with the Aubergines in this weeks boxes…
These lovely little soft skinned squash produce abundantly in Mid Aug-Mid September and have been in your boxes the last couple of weeks. Roasted is one popular way to eat them or why not trying stuiffing them as Dillan has…
Quick, easy and delicious…look no further if you are wondering what to do with the Nasturtium in this weeks veg boxes. Stir through your favourite pasta for a simple, summer supper.
The entire Carrot; Roasted carrot and Carrot top Chimichurri.
We like to leave the tops on all of our root veggies as in most cases these are not only edible but delicious too…Carrot tops, Beet tops, Fennel fonds….so you can get a little extra from your boxes.
Beetroot is one of our fav staples to grow in the garden here and something you’ll find in your boxes on and off year round. So why not try something a little different with them this week and give these delicious Beetroot burgers a go…
This week Dillan offers us a little inspiration as to what we can do with our Nasturtium and Kohl Rabi and some of those delicious heirloom tommies.
Fresh, crunchy no noodle noodle salad that you could use any number of this weeks box contents!
It’s been another scorcher this week- so why not give this simple, but scrummy new potato salad and home made mayo a go. The perfect accompaniment to your summer Bbq’s.