This Chinese beef and tomato stir-fry is something I grew up eating when I was a kid and is a very popular Cantonese dish. It is very warming and the ingredients are quite basic that you can probably grab everything from a standard supermarket. I’ve modified the family’s recipe, which has traditionally used tomato ketchup as the base for the sauce instead of passata.
This warming spicy sausage casserole is very suitable for the colder months of the year. Feel free to replace the sausages with a meat-free variety or leave them out to make this vegetarian-friendly!
I’m using sausages from Grandad’s Sausages and they are really amazing. I really recommend trying them as they don’t skimp on flavours and the sausages remain moist after cooking! They are based locally in Bury too! The vegetables were from my vegetable box from Veg Box People!
I was given some sausages from Grandad’s Sausages and they are really amazing. I really recommend trying them as they don’t skimp on flavours and the sausages remain moist after cooking! They are based locally in Bury too! Support local!
To celebrate British Sausage Week, I’ve created a quick and easy dish for the cold weather we’ve been having. I’ve also used the kale I got from my vegetable box to create this healthy dish.
Ever since signing up with Veg Box People, I’ve found new and interesting ways of cooking. One of my go-to recipes for particularly lazy days is a crustless quiche. No need to mess with pastry, just chop and fry some veggies, add eggs, milk, and cheese and ta da! Dinner is served! I’m sharing this basic recipe, but feel free to mix things up with whatever veggies you have and whatever cheese you like!
This easy salad is influenced by Japanese cold soba noodles. I love this dressing so much so I decided to make an alternative meal which doesn’t use any noodles. The crunch of the vegetables is a lovely substitute and the addition of a protein makes this salad more nutritionally balanced.
Feel free to leave out the mirin in this recipe, as I find that sometimes the vegetables themselves are sweet enough without it. You can make this recipe gluten free by switching the soy sauce for tamari and the Shaoxing rice wine for dry sherry.
I found this awesome recipe for a beetroot feta salad from Shutterbean’s Tracy Benjamin (her recipe) but made a few modifications. Notably, I’ve changed the goat’s cheese in her recipe to feta, making this recipe suitable for those who are pregnant or have a weak immune system. (Note, some goat’s cheese is ok to consume but this involves checking the type of goat’s cheese and it’s easier to just buy feta as I know it’s pasteurised in the UK). I’ve also swapped chives for spring onion as the former can be hard to find.
This salad is really fresh tasting with the crispness of the little gem lettuce, the sweetness from the beetroot and the saltiness from the feta. If beetroot is not your thing, I have substituted this recipe with sticks of carrot. Please feel free to try both our recipes!
This recipe is also inspired by the veggies I get from the Vegbox People.