Your February veg share is likely to include:
- Winter salad
- Potatoes
- Carrots
- Celeriac
- Onions
- Beetroot
- Parsnips
- Black radish
- Cabbage
- Cavalo Nero
- Pak choi
- Squash
- Leeks
Recipes
Halloumi & red cabbage steaks
- 1 small red cabbage (about 900g/2lb), cut into 4 x 2cm/3/4in-thick ‘steaks’
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp fennel seeds
- 1 tbsp dark muscovado sugar
- 2 x 250g pouches ready-cooked quinoa
- juice 1 orange
- small pack flat-leaf parsley , chopped
- small pack dill , chopped
- 50g dried sour cherry , roughly chopped
- 250g pack halloumi , cut into 8 slices
Heat oven to 200C/180C fan/gas 6.
Line a baking tray with baking parchment and put the cabbage steaks on top.
Mix together the balsamic, oil, fennel seeds and sugar, then season and spoon it over the cabbage.
Cover the cabbage with foil and roast for 20 mins, then remove the foil and cook for a further 10 mins until softened.
Heat the quinoa following pack instructions, then stir through the orange juice, parsley, dill and cherries, and season with black pepper.
Fry the halloumi in a dry pan on a medium heat for 2 mins each side until golden. To serve, place a spoonful of quinoa onto each cabbage steak and top with the halloumi.
Perfect Pak Choi – from Delish.com
- 1 tbsp.
- vegetable oil2
- garlic cloves, crushed
- 2.5cm ginger, peeled and cut into thin matchsticks450 g
- baby pak choi, cut in quarters with core intact2 tsp.
- low-sodium soy sauce 1 tsp.
- toasted sesame oil, for serving (optional)1/2 tsp.
- toasted sesame seeds, for serving (optional)
Heat vegetable oil in a large pan over medium-high heat. Add garlic and ginger and cook until fragrant, 30 seconds.
Add pak choi, soy sauce, and 2 tablespoons water. Cover and cook 1 minute, then remove lid and cook, stirring occasionally, until cores are tender and all liquid has evaporated.
Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds, if using.
Curried Lentil and Leek Soup – Lucy and Lentils website
- 200 g pack precooked lentils substitute for 150g uncooked red split lentils
- 1 large leek base and green end, finely diced
- 4 large cloves garlic finely chopped
- Large thumb sized piece of ginger finely chopped
- 1 green or red chilli finely chopped
- 400 g tin of chickpeas 240 drained
- 400 ml full fat coconut milk
- 550 ml veg stock water and a stock cube
- Spices:
- 1 tsp paprika smoked or hot
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 tsp curry powder optional
Start by finely chopping the leeks, chilli and ginger then add to a large pot with 1 tbsp of plant based butter or olive oil, fry on a medium heat for around 6 minutes
Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
Leave on a low- medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper
When it’s seasoned to preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin