Recipes

There are boundless possibilities for Kohlrabi and its slightly other-worldly look and here's an Asian-style take on this brasicca...

It was International Carrot Day this week (April 4th) and so a good time to give this reliable constant of a root vegetable in our Lee...

You can use squash or pumpkin interchangeably for this warming spiced soup shared by our friends and fellow Better Food Trader Growing Communities...

Sprouts can be divisive but here's a dish to take your brussels in a novel direction - give 'em a stir fry!    Ingredients:...

An article from our newsletter on good ways to use up a glut of veg has been the catalyst for a rich chutney-making phase at Lee Greens. Our...

New potatoes should usually be boiled and cooled before making this kind of salad dish, but I much prefer them roasted - with cripsy skin and melt in...

With broad beans on repeat this time of year, I've been on the lookout for new recipes to try. I can't share the recipe here, due to copyright...

Aubergine is really versatile – it’s just as good cooked into a sauce or a curry as it is smooshed into a dip, or cooked whole. Splitting an...

Wild garlic can be used to replace both herbs and garlic in recipes to great effect, and so it's unsurprising that the use of wild garlic in pesto...

This week some of you will have Savoy cabbage in your bags, here are 5 ideas for cooking with it, from Lee Greens Packer Pip 1. The simplest...

This raw chocolate mousse, with added ginger and orange takes minutes to prepare, and is a fun way to use up avocados and any banana or orange in...

Radicchio is one of my favourite salad leaves, particularly because its not a salad leaf you generally find in a supermarket. Ocassionally a paltry 3...