Organic Veg Box Recipes for 8th February

5/5 - (1 vote)

I wanted to send my son some organic veg and found Lyncroft Farm, which is very local to Southport, and who will deliver organic veg, fruit and eggs every week on a friday evening.

This week I believe the box will contain;

plus every week I have included 12 organic eggs in the order.

Here are some main meal recipes and soup recipes using the vegetables in this weeks organic veg box.


Frittata (serves 4 – keep in the fridge & eat cold the next day)
6 eggs, beaten with a splash of milk added
1 courgette, finely chopped
2 medium potatoes, cut into 1cm cubes and cooked in boiling water until soft but still firm
mixed herbs
salt & pepper

Heat 1 tsp of olive oil in a deep frying pan, add the courgette and gently sweat for 2 minutes, add the cooked potato and add the beaten eggs, a sprinkle of mixed herbs, salt and pepper, stir and then cook on a medium heat until the omelette has started to set. Place the pan under a heated grill to finish off cooking the top of the omelette. Serve warm or cold with a mixed salad of lettuce and tomato.


Parsnip & Potato Rosti with Poached Eggs (serves 2)
200g potatoes, peeled and grated
200g parsnips, peeled and grated
1⁄2 onion, grated
salt & pepper
1 tsp mixed herbs
25g melted butter
4 eggs

Put the grated potato in a clean tea towel and squeeze to remove excess water. Put into a bowl with the parsnip, onion, mixed herbs, a little salt and pepper and melted butter and mix. Heat a non-stick frying pan to hot then tip in the mixture and press down with a spatula. Cook for 6 to 7 minutes until golden brown and crisp underneath. Flip the roosti over and continue cooking for another 6 to 7 minutes until cooked through. Divide between two plates and serve with poached eggs.


Chickpea and Cauliflower (or broccoli) Curry (serves 4)
2 tsp olive oil
1 onion, finely chopped
1-2 tbsp medium-hot curry powder
1 tin chopped tomatoes
350ml vegetable stock
1 tin chickpeas, drained
1/2 large cauliflower (or 1 branch of broccoli), chopped into florets
200g frozen peas
basmati rice to serve

Fry the onion for 2 minutes, add the curry powder, fry for 1 minute. Add the tinned tomatoes and stock and bring to the boil. Simmer for 2 minutes. Add cauliflower and chickpeas, simmer for 5 minutes. Add peas and simmer briefly. Serve with rice.




See my Salsa Recipe.

This is great with steamed fish or with enchiladas etc.



Leek & Bacon (or ham, chicken etc) Pasta (serves 2)
1 or 2 leeks finely sliced
2 tsp olive oil
100g of cooked bacon, ham or leftover chicken chopped up
half a tub of low fat cream cheese
salt & pepper
200g wholemeal pasta

Cook the pasta according to the instructions, drain and cover. Sweat the leeks gently in oil for 10 mins. Add the cream cheese, some salt, pepper, mustard and the bacon, ham or chicken. Mix into the pan of pasta and serve with salad.


Braised Leeks & Carrots (serves 4)
1 tbsp olive oil
700g carrots, chopped into sticks
700g leeks, sliced
2 bay leaves
200ml veg stock
salt & ground black pepper
a small handful chopped fresh tarragon or parsley

Heat the oil in a pan, add the chopped carrots and cook gently for 5 mins. Add the chopped leeks, bay leaves and veg stock. Cover and simmer for 20 minutes until the carrots and leeks are cooked. Season with salt and pepper and stir in the fresh herbs. Serve these with a chicken breast, burger etc.


Leek & Potato Soup
3 medium potatoes, diced
3 small leeks finely diced
600 ml water
half a small onion diced
25 gs butter
75 mls milk

Melt the butter in a pan, add the onion and two-thirds of the leeks and sweat for 10 minutes until the onion starts to soften. Add the potatoes and cook for 5 minutes. Add the water and bring to the boil. Cover and simmer for 10 minutes until the potatoes and leeks are soft. Blend until smooth, then stir in the remaining leeks and cook gently for a further 10 minutes until the leeks are soft, stirring frequently.
Stir in the milk and reheat gently. Season to taste and serve with crusty bread.


Carrot & Tomato Soup
3 medium carrots, chopped
1 tin chopped tomatoes
fresh basil
salt & black pepper
creme fraiche (optional)

Put the carrots and the tinned tomatoes into a pan and simmer for 15 to 20 minutes until the carrots are soft, top up with water so that the liquid just covers the carrots. Blend until smooth and season with salt and pepper. Reheat gently in the pan.  If using creme fraiche stir in a heaped dessertspoonful and serve with basil leaves strewn on top.




Leave a Reply

Your email address will not be published. Required fields are marked *