A great way to use allll of your radish! Suitable for freezing. Serves 4. Adapted Linda Ly’s No-Waste Vegetable Cookbook via the Washington Post. SHARE ON TwitterFacebook
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Mediterranean Millet Salad
A simple and tasty salad for serving warm or cold. Millet is gluten free and has a lovely nutty flavour if you haven’t tried it! SHARE ON TwitterFacebook
Garlic Chilli Broccoli and Pasta
The simplest combinations are always the best, and the secret is the twice-cooked broccoli. You can even add chickpeas (between the garlic/chilli and broccoli) if you don’t find that abhorrent or serve with veggie sausages. Adapted from The Guardian. SHARE ON TwitterFacebook
Cranberry Chocolate Tiffin
You might have sampled this if you shop with us at Christmas. This recipe is so easy to make (if you fancy more of a challenge, see overleaf!) and endlessly adaptable. Experiment with different dried fruits or nuts, and other spices or flavourings instead of (or alongside) the orange. It also scales up easily… Read More »
Rhubarb Crumble
Change the fruit depending on the season! You can always mix things up with a handful of porridge oats (in place of some flour), or adding some spices or vanilla essence to the fruit. Adapted from Felicity Cloake at the Guardian. SHARE ON TwitterFacebook
Breakfast Cookies
From the deli of yore, these are perfect for winter with plenty of warming spice – or anytime. Also a nice baked good for sharing or giving! Makes around 15. SHARE ON TwitterFacebook
