Recipes

Recipes

3rd November 2021
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...
14th July 2021
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...
16th June 2021
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...
5th May 2021
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...
14th April 2021
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...
10th March 2021
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...
1st March 2021
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...
18th January 2021
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...
18th December 2020
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...
18th December 2020
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...
9th November 2020
A warming, creamy soup perfect for the winter months. Top with parsnip crisps for added fun and jazz. The parsnip crisps are so good there is no need...
12th October 2020
A lightly spiced soup, perfect for colder days. Using a whole jar of medium spiced paste, this was lightly spiced. To jazz it up you can add extra...

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