We teamed up with chef and caterer Alix Caiger to help you use your fruit and veg leftovers from Christmas in a creative way and fight the post-feast boredom. These recipes have been specifically designed to use up any leftover produce from our Festive Selections, but they are easily adaptable and great long past the holidays, too.
Slow-cured in hot rooms for two weeks after picking, the Delica has a dry, intensely sweet flesh which makes it the best choice for just about any recipe calling for pumpkin. Its low water content makes it especially great for pasta fillings and gnocchi, but it is equally great roasted or sauteed as it holds its shape perfectly.
In this recipe, our guest blogger Sumayya Usmani, food writer, cooking instructor and creator of the website My Tamarind Kitchen prepares it with a Pakistani twist, with fragrant spices and fresh herbs.
This take on the British classic uses kale instead of cabbage. Top your patties with poached eggs for a complete meal.
These wraps make for a light yet nutritious meal. Collard greens are used in place of tortillas, and are then stuffed with colourful ingredients.
Collard Green Wraps
8 Collard Green leaves, washed, stems removed
200g cooked basmati rice
1 small bunch Fresh Basil
1 fresh Red Chilli, minced
2 tbsp Harissa paste
1 handful Pine Nuts
1 can Cannellini Beans of Chickpeas, drained and rinsed
1 tbsp Olive Oil
Ground Black Pepper
1 Unwaxed Amalfi Lemon, juiced
250 Halloumi, sliced
1 Red Onion, thinly sliced
4 sprigs Thyme
200g Yellow and Red Datterini Tomatoes, halved
Bring a large pot of salted water to the boil. Blanch the collard green leaves for three minutes, then drain and transfer into a bowl with ice water. Allow to cool, then transfer to a sieve and set aside.
Mix the cooked rice with some salt, pepper, minced chilli and torn basil leaves. Stir in the pine nuts and the harissa paste and mix until well combined. Set aside.
Heat some olive oil in a skillet. When hot, add the beans and stir fry for five minutes, seasoning with salt, pepper and dry chilli. Remove from the heat , squeeze some lemon juice on top, and set aside.
For the halloumi, heat a large skillet over medium-high heat. Ease the halloumi slices and cook on both sides until dark brown and crispy on the outside. At the end, top with some thyme leaves.
Prepare your rolls: lay a leaf in front of you. Spoon a tablespoon each of the beans, rice and sliced tomato. Top with a slice of halloumi and some onion. Fold the end further from you. Then roll from left to tight, securing the wrap with a toothpick if needed. Repeat for all the other leaves.
This vibrant salad was created by award-winning Persian chef, cookbook author and supperclub hostess Sabrina Ghayour using our seasonal ingredients. We are incredibly lucky to be working with Sabrina – a talented chef who combines flavours and recipes from her heritage with our fresh produce creating some truly incredible dishes.
This is what she says about this salad:
This is the perfect seasonal salad to boost immunity. It is packed with protein, warming spices that aid digestion and help keep cold symptoms at bay as well full of anti-oxidant rich superfoods and so quick and easy to make. You can serve it with grilled chicken if you like but it really is a meal in itself.
We are happy to announce a brand new collaboration with Mauritian chef and supperclub host Selina Periampillai of Taste Mauritius.
Selina is an acclaimed supperclub host, cooking educator and food writer with a knowledge and passion for the flavours of authentic Mauritian cuisine. With an interest in fresh, fragrant and flavoursome produce, and a love for nutritious and healthy food, Selina creates flavour-packed dishes that bridge seasons and cultures. You can keep up with her work and upcoming events by following along on Twitter or Instagram.
Here, Selina shares a few seasonal recipes with us, starting with a simple yoghurt-based dish that makes our black figs shine.
When temperatures drop, few things beat a hearty soup. Collard greens make this not only delicious, but also very nutritious.
A mild green salsa to enjoy with tortilla chips, as part of a Mexican feast, or with your BBQ meat.
Make this delicious tomato pesto while tomato season lasts. Excellent to season pasta, but also as a dip or spread.