Never a dull mouthful
Organic recipe boxes with all you need for vibrant, veg-packed meals
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Vegetarian Quick - 3 meals
£33.95
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3 speedy vegetarian recipes for 2 people. On your table in around 30 mins.
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Vegetarian Quick - 2 meals
£24.95
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2 speedy vegetarian recipes for 2 people. On your table in around 30 mins.
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Quick & Light - 3 meals
£39.95
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3 speedy recipes with 500 calories or less, for 2 people. On your table in around 30 mins.
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Quick & Light - 2 meals
£29.95
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2 speedy recipes with 500 calories or less, for 2 people. On your table in around 30 mins.
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Quick - 3 Meals
£39.95
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3 speedy seasonal recipes for 2 people. On your table in around 30 mins.
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Quick - 2 Meals
£29.95
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2 speedy seasonal recipes for 2 people. On your table in around 30 mins.
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Vegetarian - 3 Meals
£33.95
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3 tasty vegetarian recipes for 2 people. Packed with flavour, fresh and nourishing.
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Vegetarian - 2 Meals
£24.95
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2 tasty vegetarian recipes for 2 people. Packed with flavour, fresh and nourishing.
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Original - 3 Meals
£39.95
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3 much-loved recipes for 2 people. Seasonal, fresh and satisfying
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Original - 2 Meals
£29.95
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2 much-loved recipes for 2 people. Seasonal, fresh and satisfying
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.jpg "Tomato & Barley Pilaf")
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-
a note from our cook
Mascarpone made in our own farm dairy, tossed with leeks and lemon to make a sauce for our popular potato gnocchi balls, topped with a chunky hazelnut and parsley pesto (no food processor required!).
-
recipe ingredients & allergen info
-
leeks
- fresh parsley
- toasted & chopped hazelnuts
- garlic
- lemon
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- white wine (contains sulphites)
- gnocchi potato (water, durum wheat semolina, potatoes, potato starch, sea salt*, rice flour, turmeric, tomatoes)
- watercress
- mascapone (cream (milk), lemon juice)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
frying pan
- large saucepan
- colander
- grater
Nutritional Info
| Per 100g | Per 540g Serving | |
| Energy(kJ) | 711kJ | 3840kJ |
| Energy(kCal) | 172kCal | 927kCal |
| Fat(g) | 11g | 59g |
| of which Saturates(g) | 3.8g | 21g |
| Carbohydrate(g) | 13g | 69g |
| of which Sugars(g) | 1.5g | 8g |
| Protein(g) | 4.3g | 23g |
| Salt(g) | 0.7g | 3.8g |
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-
a note from our cook
Our Padron peppers and tangy tomatillos make a great match - Spain meets Mexico, except we grow both veg on our farm in France! One in ten Padrons can be a little hotter than the rest, making for a fun-filled meal time as you play a foodie version of Russian roulette!
-
recipe ingredients & allergen info
-
brown basmati rice
- onion
- garlic
- sweet potato
- tinned black beans (black turtle beans, water*)
- tomatillos
- tomato purée (double concentrated tomatoes)
- stew spice pot (ground cumin, ground coriander, smoked sweet paprika, dried oregano)
- cayenne
- red wine vinegar
- lime
- padron peppers
- fresh coriander
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
2 large saucepans
- 1 roasting tray
Nutritional Info
| Per 100g | Per 670g Serving | |
| Energy(kJ) | 428kJ | 2870kJ |
| Energy(kCal) | 102kCal | 682kCal |
| Fat(g) | 2.9g | 19g |
| of which Saturates(g) | 0.4g | 2.8g |
| Carbohydrate(g) | 14g | 95g |
| of which Sugars(g) | 4.1g | 27g |
| Protein(g) | 3.2g | 21g |
| Salt(g) | 0.03g | 0.2g |
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-
a note from our cook
Nutty barley is a good foil for our sweet tomatoes, with roasted green beans - an unusual but tasty way to cook these seasonal veg. Topped with our favourite crumbly sheep's cheese.
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recipe ingredients & allergen info
-
pearl barley
- pilaf spice pot (cardamom pods, cloves whole, saffron, bay leaves)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- cinnamon sticks
- mixed plum tomatoes
- French beans
- fresh dill
- garlic
- lemon
- Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
medium saucepan
- large roasting tray
Nutritional Info
| Per 100g | Per 415g Serving | |
| Energy(kJ) | 443kJ | 1838kJ |
| Energy(kCal) | 105kCal | 434kCal |
| Fat(g) | 5g | 21g |
| of which Saturates(g) | 2g | 8.3g |
| Carbohydrate(g) | 11g | 46g |
| of which Sugars(g) | 1.5g | 6.4g |
| Protein(g) | 2.9g | 12g |
| Salt(g) | 0.3g | 1.2g |
.jpg "Tomato & Barley Pilaf")
-
-
a note from our cook
Nutty barley is a good foil for our sweet tomatoes, with roasted green beans - an unusual but tasty way to cook these seasonal veg. Topped with our favourite crumbly sheep's cheese.
-
recipe ingredients & allergen info
-
pearl barley
- pilaf spice pot (cardamom pods, cloves whole, saffron, bay leaves)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- cinnamon sticks
- mixed plum tomatoes
- French beans
- fresh dill
- garlic
- lemon
- Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
medium saucepan
- large roasting tray
Nutritional Info
| Per 100g | Per 415g Serving | |
| Energy(kJ) | 443kJ | 1838kJ |
| Energy(kCal) | 105kCal | 434kCal |
| Fat(g) | 5g | 21g |
| of which Saturates(g) | 2g | 8.3g |
| Carbohydrate(g) | 11g | 46g |
| of which Sugars(g) | 1.5g | 6.4g |
| Protein(g) | 2.9g | 12g |
| Salt(g) | 0.3g | 1.2g |
-
-
a note from our cook
Our Padron peppers and tangy tomatillos make a great match - Spain meets Mexico, except we grow both veg on our farm in France! One in ten Padrons can be a little hotter than the rest, making for a fun-filled meal time as you play a foodie version of Russian roulette!
-
recipe ingredients & allergen info
-
brown basmati rice
- onion
- garlic
- sweet potato
- tinned black beans (black turtle beans, water*)
- tomatillos
- tomato purée (double concentrated tomatoes)
- stew spice pot (ground cumin, ground coriander, smoked sweet paprika, dried oregano)
- cayenne
- red wine vinegar
- lime
- padron peppers
- fresh coriander
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
2 large saucepans
- 1 roasting tray
Nutritional Info
| Per 100g | Per 670g Serving | |
| Energy(kJ) | 428kJ | 2870kJ |
| Energy(kCal) | 102kCal | 682kCal |
| Fat(g) | 2.9g | 19g |
| of which Saturates(g) | 0.4g | 2.8g |
| Carbohydrate(g) | 14g | 95g |
| of which Sugars(g) | 4.1g | 27g |
| Protein(g) | 3.2g | 21g |
| Salt(g) | 0.03g | 0.2g |
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a note from our cook
A nourishing Chinese style broth with soy and ginger flavours, used to simmer our organic beef and vegetables, all served atop udon noodles. Slurp away!
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recipe ingredients & allergen info
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beef stir fry strips
- fresh ginger
- fresh chilli
- hoisin sauce (sugar, water*, brown rice miso (soya bean, brown rice, sea salt* water*) white wine vinegar, tomato concentrate, onion, tamarind, molasses, tamari (water*, soya bean, sea salt*) plums, lemon juice, star anise, sesame seed oil, herbs and spices)
- five spice powder (black pepper, star anise, fennel seeds, cassia and cloves)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- spring onions
- carrot
- chard
- brown rice udon noodles (wheat flour, water*, brown rice flour, sea salt*)
- fresh coriander
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
2 large saucepans
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 465g Serving | |
| Energy(kJ) | 328kJ | 1526kJ |
| Energy(kCal) | 78kCal | 362kCal |
| Fat(g) | 1.6g | 7.6g |
| of which Saturates(g) | 0.6g | 2.7g |
| Carbohydrate(g) | 7.9g | 37g |
| of which Sugars(g) | 1.7g | 7.7g |
| Protein(g) | 7.1g | 33g |
| Salt(g) | 0.4g | 2g |
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-
a note from our cook
A light take on a classic Southern US dish, with spiced rice, corn, romano peppers and chicken, all finished with fresh herbs and lemon.
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recipe ingredients & allergen info
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brown basmati rice
- sweetcorn cobs
- red pepper
- spring onions
- tomatoes
- diced chicken breast
- tomato purée (double concentrated tomatoes)
- jambalaya spice pot (dried thyme, ground cumin, dried oregano, smoked sweet paprika)
- cayenne
- Worcester sauce (spirit vinegar, water*, sugar, molasses, salt*, date syrup, caramel syrup, chilli powder, garlic powder, cloves)
- fresh parsley
- lemon
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
sieve
- large saucepan with lid
- large frying pan
- measuring jug
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 525g Serving | |
| Energy(kJ) | 400kJ | 2102kJ |
| Energy(kCal) | 95kCal | 497kCal |
| Fat(g) | 2.1g | 11g |
| of which Saturates(g) | 0.4g | 1.9g |
| Carbohydrate(g) | 8.9g | 47g |
| of which Sugars(g) | 2.5g | 13g |
| Protein(g) | 9.2g | 48g |
| Salt(g) | 0.1g | 0.5g |
-
-
a note from our cook
Nutty barley is a good foil for our sweet tomatoes, with roasted green beans - an unusual but tasty way to cook these seasonal veg. Topped with our favourite crumbly sheep's cheese.
-
recipe ingredients & allergen info
-
pearl barley
- pilaf spice pot (cardamom pods, cloves whole, saffron, bay leaves)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- cinnamon sticks
- mixed plum tomatoes
- French beans
- fresh dill
- garlic
- lemon
- Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
medium saucepan
- large roasting tray
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 415g Serving | |
| Energy(kJ) | 443kJ | 1838kJ |
| Energy(kCal) | 105kCal | 434kCal |
| Fat(g) | 5g | 21g |
| of which Saturates(g) | 2g | 8.3g |
| Carbohydrate(g) | 11g | 46g |
| of which Sugars(g) | 1.5g | 6.4g |
| Protein(g) | 2.9g | 12g |
| Salt(g) | 0.3g | 1.2g |
-
-
a note from our cook
A light take on a classic Southern US dish, with spiced rice, corn, romano peppers and chicken, all finished with fresh herbs and lemon.
-
recipe ingredients & allergen info
-
brown basmati rice
- sweetcorn cobs
- red pepper
- spring onions
- tomatoes
- diced chicken breast
- tomato purée (double concentrated tomatoes)
- jambalaya spice pot (dried thyme, ground cumin, dried oregano, smoked sweet paprika)
- cayenne
- Worcester sauce (spirit vinegar, water*, sugar, molasses, salt*, date syrup, caramel syrup, chilli powder, garlic powder, cloves)
- fresh parsley
- lemon
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
sieve
- large saucepan with lid
- large frying pan
- measuring jug
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 525g Serving | |
| Energy(kJ) | 400kJ | 2102kJ |
| Energy(kCal) | 95kCal | 497kCal |
| Fat(g) | 2.1g | 11g |
| of which Saturates(g) | 0.4g | 1.9g |
| Carbohydrate(g) | 8.9g | 47g |
| of which Sugars(g) | 2.5g | 13g |
| Protein(g) | 9.2g | 48g |
| Salt(g) | 0.1g | 0.5g |
-
-
a note from our cook
Nutty barley is a good foil for our sweet tomatoes, with roasted green beans - an unusual but tasty way to cook these seasonal veg. Topped with our favourite crumbly sheep's cheese.
-
recipe ingredients & allergen info
-
pearl barley
- pilaf spice pot (cardamom pods, cloves whole, saffron, bay leaves)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- cinnamon sticks
- mixed plum tomatoes
- French beans
- fresh dill
- garlic
- lemon
- Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
medium saucepan
- large roasting tray
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 415g Serving | |
| Energy(kJ) | 443kJ | 1838kJ |
| Energy(kCal) | 105kCal | 434kCal |
| Fat(g) | 5g | 21g |
| of which Saturates(g) | 2g | 8.3g |
| Carbohydrate(g) | 11g | 46g |
| of which Sugars(g) | 1.5g | 6.4g |
| Protein(g) | 2.9g | 12g |
| Salt(g) | 0.3g | 1.2g |
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-
a note from our cook
Mild fermented kimchi, a pickled cabbage that's bang on-trend, forms the flavour base for a quick pork stir-fry, with crunchy green beans and rice noodles.
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recipe ingredients & allergen info
-
garlic
- fresh ginger
- fresh chilli
- French beans
- bunched onion
- brown rice noodles (brown rice flour, water*)
- pork stir fry
- sesame oil (sesame seeds)
- kimchi (beetroot, red cabbage, red onion, garlic, sea salt* (natural & unrefined), black pepper & juniper berries)
- tamari (whole soya beans (46%), water*, sea salt*, shochu (sweet rice, water*, sea salt*, culture))
- mirin (sweet rice (52%), water*, cultured rice (23%))
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
saucepan
- colander
- wok or large frying pan
- grater
Nutritional Info
| Per 100g | Per 415g Serving | |
| Energy(kJ) | 598kJ | 2482kJ |
| Energy(kCal) | 142kCal | 591kCal |
| Fat(g) | 4.9g | 21g |
| of which Saturates(g) | 1.3g | 5.3g |
| Carbohydrate(g) | 10g | 43g |
| of which Sugars(g) | 1.6g | 6.6g |
| Protein(g) | 14g | 56g |
| Salt(g) | 0.4g | 1.8g |
-
-
a note from our cook
Tender sirloin steak served with a dried and fresh mushroom hash with potatoes and basil dressing. Super-speedy and satisfying, ideal for a mid-week dinner.
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recipe ingredients & allergen info
-
dried mixed mushrooms
- potatoes
- mushrooms
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
- butter (cows' milk, sea salt*)
- sirloin steak
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
25 MinutesServes
2 PeopleEquipment needed
-
kettle
- 2 bowls or mugs
- saucepan
- 2 frying pans
- colander
- kitchen paper or cloth
Nutritional Info
| Per 100g | Per 600g Serving | |
| Energy(kJ) | 688kJ | 412kJ |
| Energy(kCal) | 165kCal | 991kCal |
| Fat(g) | 11g | 63g |
| of which Saturates(g) | 3.5g | 21g |
| Carbohydrate(g) | 8.5g | 51g |
| of which Sugars(g) | 0.4g | 2.8g |
| Protein(g) | 8.5g | 51g |
| Salt(g) | 0.1g | 0.7g |
-
-
a note from our cook
Mascarpone made in our own farm dairy, tossed with leeks and lemon to make a sauce for our popular potato gnocchi balls, topped with a chunky hazelnut and parsley pesto (no food processor required!).
-
recipe ingredients & allergen info
-
leeks
- fresh parsley
- toasted & chopped hazelnuts
- garlic
- lemon
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- white wine (contains sulphites)
- gnocchi potato (water, durum wheat semolina, potatoes, potato starch, sea salt*, rice flour, turmeric, tomatoes)
- watercress
- mascapone (cream (milk), lemon juice)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
frying pan
- large saucepan
- colander
- grater
Nutritional Info
| Per 100g | Per 540g Serving | |
| Energy(kJ) | 711kJ | 3840kJ |
| Energy(kCal) | 172kCal | 927kCal |
| Fat(g) | 11g | 59g |
| of which Saturates(g) | 3.8g | 21g |
| Carbohydrate(g) | 13g | 69g |
| of which Sugars(g) | 1.5g | 8g |
| Protein(g) | 4.3g | 23g |
| Salt(g) | 0.7g | 3.8g |
-
-
a note from our cook
Tender sirloin steak served with a dried and fresh mushroom hash with potatoes and basil dressing. Super-speedy and satisfying, ideal for a mid-week dinner.
-
recipe ingredients & allergen info
-
dried mixed mushrooms
- potatoes
- mushrooms
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
- butter (cows' milk, sea salt*)
- sirloin steak
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
25 MinutesServes
2 PeopleEquipment needed
-
kettle
- 2 bowls or mugs
- saucepan
- 2 frying pans
- colander
- kitchen paper or cloth
Nutritional Info
| Per 100g | Per 600g Serving | |
| Energy(kJ) | 688kJ | 412kJ |
| Energy(kCal) | 165kCal | 991kCal |
| Fat(g) | 11g | 63g |
| of which Saturates(g) | 3.5g | 21g |
| Carbohydrate(g) | 8.5g | 51g |
| of which Sugars(g) | 0.4g | 2.8g |
| Protein(g) | 8.5g | 51g |
| Salt(g) | 0.1g | 0.7g |
-
-
a note from our cook
Mascarpone made in our own farm dairy, tossed with leeks and lemon to make a sauce for our popular potato gnocchi balls, topped with a chunky hazelnut and parsley pesto (no food processor required!).
-
recipe ingredients & allergen info
-
leeks
- fresh parsley
- toasted & chopped hazelnuts
- garlic
- lemon
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- white wine (contains sulphites)
- gnocchi potato (water, durum wheat semolina, potatoes, potato starch, sea salt*, rice flour, turmeric, tomatoes)
- watercress
- mascapone (cream (milk), lemon juice)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
frying pan
- large saucepan
- colander
- grater
Nutritional Info
| Per 100g | Per 540g Serving | |
| Energy(kJ) | 711kJ | 3840kJ |
| Energy(kCal) | 172kCal | 927kCal |
| Fat(g) | 11g | 59g |
| of which Saturates(g) | 3.8g | 21g |
| Carbohydrate(g) | 13g | 69g |
| of which Sugars(g) | 1.5g | 8g |
| Protein(g) | 4.3g | 23g |
| Salt(g) | 0.7g | 3.8g |
-
-
a note from our cook
Our Padron peppers and tangy tomatillos make a great match - Spain meets Mexico, except we grow both veg on our farm in France! One in ten Padrons can be a little hotter than the rest, making for a fun-filled meal time as you play a foodie version of Russian roulette!
-
recipe ingredients & allergen info
-
brown basmati rice
- onion
- garlic
- sweet potato
- tinned black beans (black turtle beans, water*)
- tomatillos
- tomato purée (double concentrated tomatoes)
- stew spice pot (ground cumin, ground coriander, smoked sweet paprika, dried oregano)
- cayenne
- red wine vinegar
- lime
- padron peppers
- fresh coriander
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
2 large saucepans
- 1 roasting tray
Nutritional Info
| Per 100g | Per 670g Serving | |
| Energy(kJ) | 428kJ | 2870kJ |
| Energy(kCal) | 102kCal | 682kCal |
| Fat(g) | 2.9g | 19g |
| of which Saturates(g) | 0.4g | 2.8g |
| Carbohydrate(g) | 14g | 95g |
| of which Sugars(g) | 4.1g | 27g |
| Protein(g) | 3.2g | 21g |
| Salt(g) | 0.03g | 0.2g |
-
-
a note from our cook
A real meal in a bowl; a proper pottage, if you will. A simmered pot of seasonal greens, creamy cannellini beans, other veg and herbs make for a comforting dish, served with a drizzle of pesto for an extra pop of flavour.
-
recipe ingredients & allergen info
-
onion
- carrot
- celery
- potatoes
- garlic
- fresh thyme
- fennel seeds
- bay leaves
- hot chilli flakes
- chopped tinned tomatoes (tomatoes, tomato juice)
- tinned cannellini beans (cannellini beans, water*)
- chard
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
-
a note from our cook
Stuffed, baked courgettes with creamy ricotta cheese, basil from our polytunnels and a herby quinoa version of a Middle Eastern tabbouleh salad.
-
recipe ingredients & allergen info
-
lemon
- courgettes
- quinoa
- ricotta cheese (pasteurised cow and sheep milk, whey, salt*)
- pine nuts
- breadcrumbs (wholemeal wheat flour, yeast*, salt*)
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
- nutmeg
- fresh parsley
- tomatoes
- garlic
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
baking tray
- medium saucepan
- mixing bowl
- sieve
- measuring jug
Nutritional Info
| Per 100g | Per 450g Serving | |
| Energy(kJ) | 608kJ | 2737kJ |
| Energy(kCal) | 146kCal | 656kCal |
| Fat(g) | 11g | 48g |
| of which Saturates(g) | 2.4g | 11g |
| Carbohydrate(g) | 7.1g | 32g |
| of which Sugars(g) | 2.2g | 9.8g |
| Protein(g) | 4.6g | 21g |
| Salt(g) | 0.3g | 1.2g |
-
-
a note from our cook
A real meal in a bowl; a proper pottage, if you will. A simmered pot of seasonal greens, creamy cannellini beans, other veg and herbs make for a comforting dish, served with a drizzle of pesto for an extra pop of flavour.
-
recipe ingredients & allergen info
-
onion
- carrot
- celery
- potatoes
- garlic
- fresh thyme
- fennel seeds
- bay leaves
- hot chilli flakes
- chopped tinned tomatoes (tomatoes, tomato juice)
- tinned cannellini beans (cannellini beans, water*)
- chard
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
-
a note from our cook
Stuffed, baked courgettes with creamy ricotta cheese, basil from our polytunnels and a herby quinoa version of a Middle Eastern tabbouleh salad.
-
recipe ingredients & allergen info
-
lemon
- courgettes
- quinoa
- ricotta cheese (pasteurised cow and sheep milk, whey, salt*)
- pine nuts
- breadcrumbs (wholemeal wheat flour, yeast*, salt*)
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
- nutmeg
- fresh parsley
- tomatoes
- garlic
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
baking tray
- medium saucepan
- mixing bowl
- sieve
- measuring jug
Nutritional Info
| Per 100g | Per 450g Serving | |
| Energy(kJ) | 608kJ | 2737kJ |
| Energy(kCal) | 146kCal | 656kCal |
| Fat(g) | 11g | 48g |
| of which Saturates(g) | 2.4g | 11g |
| Carbohydrate(g) | 7.1g | 32g |
| of which Sugars(g) | 2.2g | 9.8g |
| Protein(g) | 4.6g | 21g |
| Salt(g) | 0.3g | 1.2g |
-
-
a note from our cook
Our pork and herb sausages are so tasty, we try and think of different ways to use them. Here, they're crumbled up and used to make a quick pasta sauce with seasonal chard, aromatic rosemary, tangy olives and sun-dried tomatoes for a burst of flavour and colour.
-
recipe ingredients & allergen info
-
red onion
- fresh rosemary
- pork & herb sausages (pork (87%), breadcrumbs (wheat flour, yeast*, salt*), potato starch, sea salt*, white pepper, ascorbic acid E300*, sugar, ginger, sage, black pepper, nutmeg, rubbed sage, parsley, thyme, rosemary extract, water*, natural pigs casings*)
- sun-dried tomatoes
- green olives (green olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- chard
- penne pasta (durum wheat flour, water*)
- ground fennel
- parmesan (unpasteurised cow’s milk, sea salt*, animal rennet)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
mug
- large saucepan
- large frying pan
- colander
- ladle
Nutritional Info
| Per 100g | Per 525g Serving | |
| Energy(kJ) | 683kJ | 3585kJ |
| Energy(kCal) | 163kCal | 857kCal |
| Fat(g) | 7.6g | 40g |
| of which Saturates(g) | 2.9g | 15g |
| Carbohydrate(g) | 14g | 75g |
| of which Sugars(g) | 2.7g | 14g |
| Protein(g) | 8.1g | 42g |
| Salt(g) | 0.9g | 4.6g |
-
-
a note from our cook
Dhansak curries use lentils as their base, with a hint of sweet and sour flavours. This version also contains diced chicken breast and sweet kernels of corn, all served with basmati rice for mopping up the sauce.
-
recipe ingredients & allergen info
-
onion
- fresh coriander
- brown basmati rice
- diced chicken breast
- garlic
- fresh ginger
- fresh chilli
- tomatoes
- sweetcorn cobs
- medium curry powder (turmeric, garlic powder, chilli powder, fennel, coriander, onion powder, ginger, black pepper, cumin, fenugreek, salt*)
- coconut milk (coconut, water*)
- tinned green speckled lentils (green lentils, water*)
- mango chutney (water*, cane sugar, mango, spirit vinegar, corn starch, onion, sea salt*, paprika, ginger, chilli powder, turmeric - may contain traces of nut)
- lime
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
- garam masala (coriander, cassia, ginger, cloves,)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
1 medium saucepan
- 1 large saucepan
- sieve or fine colander
- grater
Nutritional Info
| Per 100g | Per 950g Serving | |
| Energy(kJ) | 470kJ | 4461kJ |
| Energy(kCal) | 112kCal | 1066kCal |
| Fat(g) | 5.3g | 51g |
| of which Saturates(g) | 3.4g | 32g |
| Carbohydrate(g) | 8.1g | 77g |
| of which Sugars(g) | 2.1g | 20g |
| Protein(g) | 6.7g | 64g |
| Salt(g) | 0.07g | 0.7g |
-
-
a note from our cook
Stuffed, baked courgettes with creamy ricotta cheese, basil from our polytunnels and a herby quinoa version of a Middle Eastern tabbouleh salad.
-
recipe ingredients & allergen info
-
lemon
- courgettes
- quinoa
- ricotta cheese (pasteurised cow and sheep milk, whey, salt*)
- pine nuts
- breadcrumbs (wholemeal wheat flour, yeast*, salt*)
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
- nutmeg
- fresh parsley
- tomatoes
- garlic
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
baking tray
- medium saucepan
- mixing bowl
- sieve
- measuring jug
Nutritional Info
| Per 100g | Per 450g Serving | |
| Energy(kJ) | 608kJ | 2737kJ |
| Energy(kCal) | 146kCal | 656kCal |
| Fat(g) | 11g | 48g |
| of which Saturates(g) | 2.4g | 11g |
| Carbohydrate(g) | 7.1g | 32g |
| of which Sugars(g) | 2.2g | 9.8g |
| Protein(g) | 4.6g | 21g |
| Salt(g) | 0.3g | 1.2g |
-
-
a note from our cook
Dhansak curries use lentils as their base, with a hint of sweet and sour flavours. This version also contains diced chicken breast and sweet kernels of corn, all served with basmati rice for mopping up the sauce.
-
recipe ingredients & allergen info
-
onion
- fresh coriander
- brown basmati rice
- diced chicken breast
- garlic
- fresh ginger
- fresh chilli
- tomatoes
- sweetcorn cobs
- medium curry powder (turmeric, garlic powder, chilli powder, fennel, coriander, onion powder, ginger, black pepper, cumin, fenugreek, salt*)
- coconut milk (coconut, water*)
- tinned green speckled lentils (green lentils, water*)
- mango chutney (water*, cane sugar, mango, spirit vinegar, corn starch, onion, sea salt*, paprika, ginger, chilli powder, turmeric - may contain traces of nut)
- lime
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
- garam masala (coriander, cassia, ginger, cloves,)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
1 medium saucepan
- 1 large saucepan
- sieve or fine colander
- grater
Nutritional Info
| Per 100g | Per 950g Serving | |
| Energy(kJ) | 470kJ | 4461kJ |
| Energy(kCal) | 112kCal | 1066kCal |
| Fat(g) | 5.3g | 51g |
| of which Saturates(g) | 3.4g | 32g |
| Carbohydrate(g) | 8.1g | 77g |
| of which Sugars(g) | 2.1g | 20g |
| Protein(g) | 6.7g | 64g |
| Salt(g) | 0.07g | 0.7g |
-
-
a note from our cook
Stuffed, baked courgettes with creamy ricotta cheese, basil from our polytunnels and a herby quinoa version of a Middle Eastern tabbouleh salad.
-
recipe ingredients & allergen info
-
lemon
- courgettes
- quinoa
- ricotta cheese (pasteurised cow and sheep milk, whey, salt*)
- pine nuts
- breadcrumbs (wholemeal wheat flour, yeast*, salt*)
- Italian style hard cheese (cow's milk, salt*, lactic cultures, vegetarian rennet)
- pesto verde (olive oil, cashew nuts, basil, tofu (soya, water*), pine kernels, walnuts, apple fibre, garlic, salt*)
- nutmeg
- fresh parsley
- tomatoes
- garlic
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
baking tray
- medium saucepan
- mixing bowl
- sieve
- measuring jug
Nutritional Info
| Per 100g | Per 450g Serving | |
| Energy(kJ) | 608kJ | 2737kJ |
| Energy(kCal) | 146kCal | 656kCal |
| Fat(g) | 11g | 48g |
| of which Saturates(g) | 2.4g | 11g |
| Carbohydrate(g) | 7.1g | 32g |
| of which Sugars(g) | 2.2g | 9.8g |
| Protein(g) | 4.6g | 21g |
| Salt(g) | 0.3g | 1.2g |
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