Looking for a cabbage-pleasing recipe, I ended up improvising with anchovies and garlic. I had no idea this would turn out so tasty!

It's day 7 of the veg box challenge - and all we have left is one celeriac. Success! Hurray! Celeriac is a bit of an underestimated root, especially in this country, which is a shame really because it really is super tasty under the knobbly exterior. There are lots of great dishes using celeriac, both raw and cooked (for a few ideas see here) but we love celeriac mash too much not to just have it again. We have some chestnuts left from the risotto (well, speltotto) earlier th

Who would have thought: we are actually getting to the end of the veg box! We got two small squashes to use up today, and the last two beetroots, so I decided on a pumpkin soup with the beets thrown in too, just because. I mean, why not? Ingredients: from the box: 2 small squashes, beetroot, onion from the cupboard: fresh ginger, garlic, thyme, nutmeg, olive oil, stock How to: Chop up some onion (I used half a large one) and cook on medium in a bit of olive oil until softened

It's day 5 and we still have one last leafy green item to use up - a green cabbage! I'm getting a bit worried it may be past its best - as Natalie explained untreated veg wilt a lot quicker than the treated supermarket versions we may have come to regard as normal. Still, our cabbage head looks fresh and 'squeaky' once I remove the outer leaves. Green cabbage... well, that's something I would not normally choose to cook. No idea why, as I can't say I dislike it. But I actuall

Today an unexpected trip to Llandudno threw the cooking plans sideways a bit. We never miss a chance to visit the wonderful Mermaid fishmongers when up that way, so the veg had to adapt to the catch of the day. Buying locally caught fish is important to me - and today the local choice was limited to grey mullet - huge fillets of it. We have to use up some of the celeriac in the box (we got 2 small heads) which goes well with fish, and is absolutely yummy with mashed potato, s

It's day 3 and there is still a lot of veg in the box... One of our customers recently mentioned a leek and chestnut risotto, which sounded like a delicious idea, so today I'm zooming in on those leeks! It was quite easy to find a recipe for this online - I used this one from River Cottage as a starting point. We happen to have an opened pack of pearled spelt sitting around - it can be used just like rice and adds a nutty, wholesome dimension so it seems like a good idea here

Second day of eating through the veg box, and I'm concerned we need to use up the leafy stuff first as this is going to loose its fresh bite sooner than the rest (good thing we used up the sprouting broccoli on day 1!) So it's the kale that needs to get cooked today. We also need to use up some eggs (our hens started laying early this year) so I decide to play around with the concept of 'baked eggs with greens' from Ottolenghi (for his original version see here). Ingredients:

Day 1 of the challenge! We took home our veg box - medium size - which feels rather daunting for a household of two. It's the weekend so we are having meat with our veggies - a carrot & lamb stew, and sprouting broccoli on the side. It's a Maroccan inspired recipe I cut out from a magazine maybe 20 years ago... usually done in the oven on low, but today I'm using our new slow cooker. The lamb is local and organic, from our friends at Dylasau Farm. My cooking style is basicall

Veg boxes have something compelling about them. A weekly box of fresh, seasonal, delicious vegetables is a delight, a surprise and a challenge. Can you really use up everything? How to cook something you never tried before? How to use up a glut of seasonal repeats without getting bored? What about left-overs? One thing is sure: a weekly veg box leaves no excuses about not eating your greens! As we are launching a weekly veg box delivered to the shop on Fridays (grown locally