Recipes 1

We will regularly provide recipes on the products available in the vegetable box dependant upon season

Stuffed Cabbage

Ingredients

1. 1.5 - 2kg (3lb 50z - 4Ib 80z) Savoy, white or green cabbage, thickly shredded
2. 50g Butter
3. 800g butchers sausages

Method

1. Pre-heat the oven to 150C / Gas mark 2 / Fan 130c. Cook the cabbage in boiling water for 4 minutes or so, then drain and run under the cold tap. Drain again thoroughly. Butter a deep dish over proof dish (about 3 litre) generously with half the butter. Cover the base with a third of the cabbage. Season well

2. Arrange half the sausages over the cabbage, flattening it out a bit with your fingers so that it covers it reasonably well, pressing down as you go. Repeat this layer, and then finish with a final layer of cabbage. Season again with salt and pepper then dot with the remaining butter. Cover tightly and bake for 2 1/2 hours, until the cabbage is as tender as butter

Creamy Savoy Cabbage with Carrots

Ingredients

1. 1 large savoy cabbage
2. 4 large carrots
3. 50g butter
4. 4 tbsp double cream
5. Pinch nutmeg

Method

1. Pull off any tough outer leaves from the cabbage and throw away. Cut in half, and then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor

2. Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 minutes until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, adding the nutmeg and stirring well to coat. Pile into a serving dish and serve immediately

Creamed Cauliflower & Stilton Soup

This recipe serves two

Ingredients

1. 1 Shallot
2. Knob of butter
3. 1 Head of cauliflower
4. 1 Litre/35 fl oz chicken stock
5. 300g stilton
6. 300g/2 fl oz double cream

Method

1. Gently fry the shallot in butter until soft

2. Add the caulifllower florets and the chicken stock. Cook until cauliflower is soft

3. Add the stilton and the cream and bring nearly to the boil. Season and then pour into a food processor

4. Strain the soup, garnish with parsley and serve with crusty bread

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