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...

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...

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...

No more soggy over boiled sprouts. Sprouts caramelize when roasted and mixed with salty pancetta and sweet parsnips it's a side dish with a spark...

I am by no means a pastry, or quiche expert but found this fairly easy to do and it used up 3 ingredients from last week's bag. It was absolutely...