The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.

Simply Veg Recipes




Chickpeas from the tin (or soaked overnight)
1tsp Tumeric
1tsp Cumin
2tsp Garam Masala (don't feel restircted by these spices, add whichever you fancy, or whichever you have in your cupboard)
1/2tsp Mixed spice / or nutmeg 
1 Onion - chopped
Passata or tin of chopped tomatoes
1tsp ground corriander
Add a chilli if you fancie a kick!
Selection of your favourite Vegetables - Courgettes / peppers / grated carrot for sweetness/tomatoes - anything you have leftover in your fridge

Cook your onions with oil and spices, then add your chopped vegetables. Add chickpeas and tomatoes - enough to cover and a little more so that liquid will bubble and evaporate. Cook for at least 30 mins, serve with Chops for an alternative curried addition. Alternatively this can be a filling to Pitta bed, add to a jacket sweet potato or served alone with a sprinkle of chopped corriander. 

Nigel Slaters fabulous recipe - COURGETTE AND APPLE CAKE

Courgettes have the ability to make a cake as moist and sweet as if you added ground almonds to the recipe. So many have asked for this recipe that I can't resist including it.

Serves 6.

200g butter
200g caster sugar 
2 eggs
150g courgettes (about 2 small ones)
1 small apple
200g plain flour 
a large pinch salt
½ tsp baking powder
pinch cinnamon
60g pecans 
80g sultanas (half cup, packed)

Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out.






NATIONAL CHIP WEEK.....Homemade, Oven Roasted, Rosemary Chips

As many potatoes as you can eat! (Variety in your vegbox: Picasso)
Oil Olive
Whole head of Garlic (optional)

Preheat oven to 190, get a pan of salted boiling water on the go. Wash the potatoes, and cut into thick wedges - as many as you can eat. Add to pan of boiling water, and cook for 5-8 mins, no more than 10 minutes. Drain, and allow to sit in the collander amongst the steam whilst you prepare the oven dish. Add oil, and Garlic head to a baking Tray - heat in the oven until hot, then add to stove top, on a meidum heat whilst you empty the potatoes into the pan. Turn the potatotes so the hot oil coats all sides. Spinkle over rosemary, and more seasoning. Bake in the oven for 30-45 mins or until you chips are golden. 

Butternut Squash Salad

1 butternut squash
olive oil
Blue cheese (as much as desired)
Salt & Pepper
2 Handfuls of baby leaves
Balsamic Vinegar (or dressing of choice)

Quarter butternut squash, drizzle with a little oil, sprinkle over herbs and roast in the oven at 180 for around 20-30 minutes, or until soft. Arrange Salad leaves, add dressing, and crumble over blus cheese. Add butternut squash quarters, and add a few toasted pinenuts for some added crunch! 


Speedy braised red cabbage


Half a red cabbage, thinly sliced (cooking for 4)
One red onion, thinly sliced
Brussel sprouts, cut bottom off, and slice 3-4 times from head to base (optional)
Slug of balsamic vinegar
Handful of brown sugar (add more to taste)
25g butter

 Slice Vegetables finely, add to pan of melted butter. Gently soften, then add sugar and balsamic and season well. Cook for around 15-20 mins, taste - add more vinegar or sugar depending on how you like it! Cabbage should still have a slight crunch. Add sliced Brussels to this recipe - half way through cooking.


Parsnip Mash (Delicious magazine)


         2-3 (about 300g) parsnips

       2 tbsp double cream

         1/2 tsp salt

         1/4 tsp freshly grated nutmeg

         1 tbsp unsalted butter


1. Halve the parsnips lengthways. (If the core is darker than the surrounding flesh, it could be a bit woody and should be removed.) Roughly dice and put into a large pan. Cover with salted water and bring to the boil, then simmer for about 15 minutes or until the parsnips are tender. Drain, reserving some of the cooking water. Allow the parsnips to cool slightly.


2. Transfer the parsnips to a blender or food processor, with the double cream and enough of the cooking liquid to loosen the mix. Blitz until the parsnips are smooth.


3. Just before serving, return the mash to the pan and place over a low heat. Season with the salt and the nutmeg, then add the butter and warm gently, stirring until heated through. 



Parsnip and onion Soup (family recipe)

 2 small or 2 large parsnips

1 onion

1 clove garlic

2 oz butter

1 flat tbs flour

1 tsp curry powder

2 pints beef stock

s and p

¼ pint cream or top of the milk.

Slice the vegetables into melted butter in a heavy pan, add garlic and cook covered very slowly for 10 mins. Sprinkle in the flour and curry powder, mix well and the stock.    Simmer for 20 mins until vegetables are soft.    


Use an electric stick blender  in the pan to puree the soup. .Add the cream and reheat without boiling.



Carrot and celery Soup (Family recipe)

 ½ lb carrots

4 sticks of celery

1 onion

1 medium potato

2 oz butter

1½ pints chicken stock

Pepper and celery salt

Celery leaves or chives chopped.


Slice or chop the vegetables.   Melt butter in a heavy pan and soften the vegetables.  Add stock salt and pepper.  Simmer for 15 minutes.     Use an electric stick blender in the pan to puree the soup.   Add chopped celert leaves or chives before serving


Roasted Lamb Chops, Winter Vegetables 

2 chops per person

3 small potatoes

1 sweet potato

2 red onions

2 small red peppers

6 garlic cloves


Salt and pepper

Slug of olive oil

1 parsnip



Oven on 200°C. Heat pan with some of the oil. This recipe can be adapted to any vegetables that you have left in the fridge. Chop vegetables to roughly 1 – 2 cm cubes, smaller if the vegetable takes longer to roast. Quarter onions with skins left on, add Garlic, oil, rosemary, seasoning, cook for 20-30 mins, turning the vegetables and chops. When everything is cooked, flick the grill on to crisp the fat. This can be used for Lamb Chomp, or even Pork chops. 


Chicken Stir Fry

One large chicken breast (serving 2)
small handful of Kale
1 large carrot
1 onion
2 Galic cloves
Grated Ginger
Bag of Bean Sprouts (We can deliver these so please ask to add them to your vegbox!)
Egg Noodles
A few glugs of Soy Sauce
Tarragon / other herb of choice
Squeeze of Lemon

Gentle cook chopped chicken breasts, for 15 mins mins (slice to check the progress), then add finely sliced Carrot, onions, garlic, sliced brocoli, ginger until softened. Get some water onto to boil. Add Any dried herbs you wish to use. Slice Kale, add to pan, and stir in lemon juice and soy sauce to taste. Egg noddles in the water for around 3-4 mins, and add the bean sprouts to your pan at the same time. Bring together all in one pan, adding more sauce, lemon and seasoning to taste. This recipe is easily adapted to any root veg you have, as long as you finely slice; works well with pepper, and courgette but why not try long thin slitheres of swede, or parnsip?
Serve with Parmasan or Cheddar (Available online to order with your next box) 

 Purple Sprouting Brocoli Gratin
(Hugh Fernley Whittingstall)

This is one of my favourite recipes for purple sprouting brocoli:

Rich, delicately anchovy-infused cream is a lovely foil to the fresh greenness of the broccoli. This is a luscious starter, but you could make a supper of it if you serve with some good bread and butter. Serves two.


200g purple sprouting broccoli
1 tbsp olive oil, plus extra to finish
1 clove garlic, peeled and finely chopped
2 anchovy fillets
200ml double cream
Salt and freshly ground black pepper
20g breadcrumbs


Steam the broccoli over boiling water for around five minutes, until tender to the point of a sharp knife. Alternatively, cook it in boiling water until tender – three to four minutes – and drain well.


Heat the oil in a frying pan over a medium heat. Add the garlic and anchovy, and cook gently for a few minutes, crushing the anchovies down into the oil. Add the cream, let it bubble for two to three minutes until thickened and reduced by about a third, then add black pepper to taste, and salt if needed.


Put the broccoli into a shallow gratin dish or ovenproof pan, pour over the cream mix, add a trickle of oil and scatter breadcrumbs on top. Grill for a few minutes until golden and bubbling, and serve at once.






Mushroom Risotto 

Heat olive oil in a frying pan, add chopped onion and garlic until softened, Add risotto rice (200g serves 2), cook, whilst stirring for 1 min, add 250ml white wine, simmer until absorbed. Add 500ml vegetable stock – stirring continuously until absorbed. Whilst rice is cooking, lightly fry onions and diced mushrooms until tender. Add to risotto, with 25g butter, 75g parmesan, season; stir well & serve 

Kale pesto (by Olly Dawson - Wealden Community Chef)

A great recipe from the commuity chef, Olly Dawson, who has recently visted a collection of local farmers markets prividing cooking demonstrations.)

85g pine nuts
85g Parmasan
3 garlic cloves
75ml Extra virgin olive oil
75ml olive oil
85g Kale
juice of 1 lemon

Method: Put the nuts, parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra parmesan and olive oil if you like. To store, place in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month. 


Another interesting way to jazz up your vegetables is another recipe by Olly Dawson...

Mustard dressing - add to your winter vegetables: 

3 tsp of Dijon Miustard
1 tsp Red wine Vinegar
2/3 extra virgin oilive oil (double oilve oil to mustard and vinegar)
sea salt and pepper 


Panfried Pork chop (or Loin), tarragon Lentils, and steamed Sprout tops

VEGGIE OPTION: Grilled Flat mushroom or Roasted butternut squash, with lentils & sprout tops


Roughly 50-75g Lentils per person (you can use any lentils, -  allow an extra 30mins for green split / longer cooking varieties) 
1Tsp dried Tarragon / small handful of fresh
1Tsp Rosemary
650ml stock 
30g butter
lg glass of wine wine 
1 white onion
4 Garlic cloves (more if you love garlic!) 

Half a lemon - zest & juice
Slug of double cream / creme fraiche
Sprout Top
2 x  Pork chops (this recipes is equally good with Chicken breasts or Lamb chops) 

Melt 3/4 of the butter, add chopped onion. Soften, then add lentils, white wine & stock (cover the enough to cover the lentils, and continue to top up throughtout cooking). Add rosemary and tarragon (if you are using dried). Allow to simmer, until the sauce reduces. At the point when your lentils are cooked, and there is little liquid, cook your chops under the grill, or panfry with salt, pepper, butter, galic, and add cream, fresh herbs, lemon juice &zest to your sauce. Heat a pan & boil a kettle, add chopped sprout tops / hispe, cabbage, season; add the boiling water (the pan will sizzle), cook for 1-2 mins according to your taste. drain and serve. 



Butternut squash - quarter, add to baking tray. Sprinkle with rosemary, salt, pepper, & a drizzle of olive oil. Roast in 180 degree oven for 30 mins or until soft.

Flat mushrooms - grill for 10-15 mins  or panfry with a knob of butter, handful of parsely, garlic - serve on lentils.  

Extra yummy... add a slice of grilled halloumi (and leave the salt out of your recipe!)