Shillingford Veg Box Challenge

I was inspired to write this post because of Hugh Fernley-Whittingstall’s War on Waste programme. I am always very particular at home with the meals I create and careful with food waste. If we have leftovers from supper we use them for lunch the next day. It’s as simple as that. As a couple, Steve and I have a budget for our food shopping and we try to stick to it. Thankfully I am quite creative in the kitchen and enjoy preparing and cooking.

I was lucky enough to receive a small veg box and half a dozen organic free range eggs from Shillingford Organics. I set myself a little challenge to see if I could create as many meals out of my veg box and eggs as possible. Obviously there are certain store cupboard ingredients that I will allow myself to use.. herbs, spices, milk, cheese etc. Things that most people would have in their cupboards anyway.

My first evenings recipes were paprika roasted carrots with a kale and leek frittata. Both recipes went down a treat with Steve and myself. There was enough frittata left for lunch the next day. Perfect!

Paprika Roasted Carrots
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Ingredients
  1. 6 carrots washed, peeled and cut into batons
  2. Olive oil
  3. Salt and pepper
  4. 1 teaspoon of paprika
Instructions
  1. This recipe is more of an assembly job really!
  2. Preheat oven to 180C or gas mark 6
  3. Place your carrot batons in a roasting dish and sprinkle the teaspoon of paprika over the top along with a pinch of sea salt and a good grinding of black pepper. Drizzle over the olive oil and toss it all together.
  4. Place in the oven and roast for about 30 minutes. Pop in for another 5-10 minutes if you would like them a little more well done
Notes
  1. That's it! So simple and so tasty. Pop them on a serving dish and sprinkle with a bit of fresh parsley if you have it but not essential.
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

Kale and leek frittata
Serves 4
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Ingredients
  1. 1 medium onion sliced
  2. 1 leek washed and sliced into rings
  3. A handful of kale washed and sliced
  4. 6 eggs
  5. Salt and pepper
  6. Olive oil
  7. Grated cheddar to taste
Instructions
  1. Heat a good glug of olive oil in your frying pan and add your sliced onions and leeks and fry for about 5 minutes
  2. Add your sliced kale and continue to fry for another 5 minutes until softened
  3. Season with salt and pepper
  4. Crack 6 eggs into a jug and give them a good whisk then pour them over your kale, onions and leeks
  5. Let the eggs begin to cook over a medium heat until almost set. About another 5 minutes. The top will still be a bit wobbly.
  6. Preheat your grill to medium
  7. Sprinkle your grated cheese over the top of your frittata and the place under the grill until the cheese starts to melt, bubble and brown a little
  8. At this point remove your frittata from the grill and slide onto your serving plate. Slice and enjoy!
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

Kale and Halloumi Bruschetta
Serves 2
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Ingredients
  1. A good handful of washed kale, sliced into bite sized pieces
  2. 1 garlic clove chopped finely
  3. A pinch of dried chili
  4. Olive oil
  5. Salt and pepper
  6. Two chunky slices of day old sourdough cut in half (4 pieces)
  7. Halloumi sliced into 1cm thick slices
Instructions
  1. Preheat the oven to 200C
  2. Place the 4 pieces of sourdough on a baking tray and drizzle with olive oil
  3. Put in the oven for about 10 minutes. Check and then put back in for another 5 minutes if not crispy
  4. Heat a glug of oil in a frying pan and add the garlic and chili. Fry for a minute and then add the kale. Sauté in the pan for about 10 minutes on a medium heat until softened. Season with salt and pepper and then transfer to a dish
  5. Heat a little more oil in the frying pan and fry the Halloumi on both sides until golden brown. Remove from the frying pan
  6. Assemble your bruschetta by placing two pieces of crispy bread on each plate. Pile the garlicky kale on the toast and then top with the halloumi
Notes
  1. Serve this dish as a light lunch or as a simple supper with a side salad.
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

Leek Fritters
Serves 4
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Ingredients
  1. 3 leeks cut into 2cm thick slices
  2. 1 medium onion, finely chopped
  3. Olive oil
  4. 1 pinch of chili flakes
  5. A handful of flat leaf parsley, finely chopped
  6. 3/4 tsp ground coriander
  7. 1/4 tsp ground tumeric
  8. 1/4 tsp ground cinnamon
  9. 1 tsp sugar
  10. 1/2 tsp salt
  11. 2 eggs, beaten
  12. 120g self raising flour
Instructions
  1. Sauté the leeks with the onion and chili flakes in a pan with a good glug of olive oil on a medium heat for about 15 minutes or until soft.
  2. Transfer to a large bowl and add the chopped parsley, spices, sugar and salt. Allow to cool down a little
  3. In another bowl mix the flour and eggs together to make a batter and mix with the leek mixture
  4. Put some oil in a frying pan and place over a medium heat. Spoon the mixture into the pan and make 4 fritters. Fry for about 2-3 minutes on each side until golden. Make another batch. You should end up with about 8 fritters. Serve warm with a side salad. I drizzled homemade chili jam over mine but you of course could use any chutney or simply have without.
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

Stuffed vegetables with Fondant Swede
Serves 2
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Ingredients
  1. Mini vegetables for stuffing. I used baby butternut and peppers but you could use courgettes, beef tomatoes, mushrooms etc
  2. 1 swede, peeled and cut into 1cm cubes
  3. A large knob of butter
  4. Olive oil
  5. A pinch of dried thyme
  6. Salt and pepper
  7. Cheddar cheese grated
Instructions
  1. Preheat your oven to 200c. Slice your chosen vegetables in half and remove the seeds to create a cavity
  2. Place vegetables on a baking tray and drizzle with olive oil and season with salt and pepper. Place in the oven to roast. The butternut squash will take about 40 minutes and peppers around 20-25 minutes
  3. Meanwhile heat a large knob of butter in a frying pan over a medium heat. Add the cubed swede and a pinch of dried thyme and sauté for about 15-20 minutes or until the swede is golden and soft
  4. Take your vegetables out of the oven once soft and pile the fondant swede into the cavity. Grate cheddar cheese over the top and place back in the oven for about 10 minutes. The cheese should be melted and golden
Notes
  1. Serve with a side salad or even as a side dish for your roasted meats or fish.
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

Roasted Brocolli
Serves 2
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Ingredients
  1. 1 head of Brocolli cut into florets
  2. 1 Clove of garlic chopped
  3. 1 pinch of dried chili flakes
  4. Black pepper
  5. Olive oil
  6. 6 anchovies from a tin in olive oil
Instructions
  1. Pre heat the oven to 200C. Par boil the Brocolli florets for about 2-3 minutes and drain.
  2. Transfer to a roasting dish and sprinkle garlic and chili flakes over the top. Grind some black pepper to taste over the top
  3. Lay the anchovy fillets over the brocolli and then drizzle with olive oil
  4. Place in the oven for 20 minutes to roast. The anchovy fillets will melt into the broccoli and season it beautifully.
Notes
  1. A really simple side dish or it's even delicious on a salad with some crumbly cheese like Wensleydale or feta.
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

I hope you have enjoyed some of my recipe ideas using your veg box. Of course there are lots more recipes that you can create. Be adventurous.. Use the Internet for inspiration. It’s a great resource.

2 thoughts on “Shillingford Veg Box Challenge

    1. I really enjoyed the process and being creative! I am glad you enjoyed the post and I would be more than happy to work with you again in the future!

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