Below is a selection of some of our favourite recipes that use our produce. More recipes and pictures will be added, as and when we cook them, so check back soon. 

Items we supply are bold in the ingredients lists. If you would like any advice on one of our recipes or some additional ideas for a specific vegetable / event please email us at
Our measurements are fairly approximate as these dishes do not require exact science or fancy equipment, just a big dollop of love.
I hope you enjoy making (and eating!) them as much as we did. Please send us your pictures, we love seeing what you’ve created with our produce.
V – Vegan , DF – Dairy free, GF – Gluten Free,  N! – contains nuts.


Stuffed Courgette    Serves 4    V/GF/DF
This is a perfect dish for a dinner party as each person has their own individual stuffed courgette, which looks great plated up, and they can be made in advance.

2 Large Globe Courgettes (also possible to do with 2 large regular courgettes, we just think Globes look fab!)

For the filling:
2 handfuls of Lentils
1 Onion
1 Carrot
½ Garlic Bulb (just use 2 cloves if you don’t like garlic so much)
1 Aubergine
1 Pepper
6 Large Tomatoes
(1 can of tinned toms could also be used if not tomato season)
Good squirt of tomato puree (approx. 1tbsp)
Spices – approx. 2tsp of each/ a good shake – cayenne pepper, chilli powder, paprika (smoked if you have it)
Salt and Pepper

Mixed Salad to serve

1 – Take a small slice off the top and bottom of the courgettes then slice your globe courgettes in half horizontally. Using a small knife or spoon cut out the middle of the courgettes (not all the way through), so you are left with 4 bowl shapes. (Chickens will go mad for the seeds and scraps taken out here!)
2 – Place on a tray and rub oil, salt and pepper on them, then place in the oven at 180-200celcius for 20 minutes.

The filling:
1 – Simmer the lentils for 10minutes or so (until soft), then drain and set aside. (These taste better if cooked in stock – check ingredients if needing GF)
2- Finely slice the onion and garlic, then dice up the rest of the veg. When preparing the tomatoes remove the seeds before dicing.
3 – Heat oil in a large saucepan and soften the onions and garlic. You want them to be caramelizing before adding the other veg, browning on the edges and smelling sweet.
4 – Add the spices and tomato puree and mix well
5 – Add to the pan your carrot, aubergine and pepper and fry for a few minutes until softened
5 – Add the tomatoes and lentils and mix well. Cook for a few minutes, season to taste.

Your courgettes should be just about done now so fill each half with the mixture then return to the oven for a few minutes.
(If making these in advance don’t return to the oven, refrigerate for later and simply reheat in oven for approx. 20mins)

*****Up to this point the recipe is Vegan, Gluten free and Dairy free *****

If you want to add some extra YUM to the dish try topping it off with some cheese (ideally pan fried halloumi or a chunk of mozzarella but some grated cheddar would do the trick), or for the more carnivorous readers – sprinkle over some fried up bacon lardons (thinly sliced streaky bacon).

Serve with our tasty baby leaf mixed salad.