Greengrocer's Choice Recipes

Looking for inspiration on what to create with your fresh fruit and vegetables? Check out our recipes.

Roasted Tomato & Sweet Potato Soup

Ingredients:

700g ripe tomatoes – Buy tomatoes

2 cloves garlic, crushed

1 large sweet potato – Buy Sweet Potatoes

425ml boiling water

1tbsp tomato puree

2 tsp balsamic vinegar

Extra virgin olive oil

Basil leaves to garnish

Salt & black pepper

Preheat the oven 190C, 375F, gas mark 5

Feeds:

4-6 people

Directions:

1. Skin the tomatoes and cut each in half. Arrange the tomatoes cut side up in a roasting tray. Top with a drizzle extra virgin olive oil, crushed garlic and season with salt and pepper.

2. Put the tomatoes into the preheated oven and cook for approximately 50minutes, until soft and slightly frazzled.

3. Meanwhile peel and chop the sweet potato into medium sized pieces. Place in a saucepan with the boiling water, tomato puree and some salt and pepper; simmer for 20 minutes, or until soft.

4. When the tomatoes are ready, remove from the oven and place into a food processor or blender, blend. Add the sweet potato with the tomato liquid and blend again.

5. To serve put the soup into a saucepan and heat gently, if too thick add water until the desired texture is achieved. Season to taste.

6. Serve the soup garnished with basil leaves and serve with crusty bread or crisp breads.

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Spicy Chicken & Avocado Salad

Ingredients:

4 boneless, skinless chicken breasts

2 tbsp Cajun seasoning

4 10’’ flour tortillas

1 Cos lettuce, torn

0.5 cucumber, roughly chopped

1 red onion, finely sliced

250g cherry tomatoes, halved

1 Avocado, cut into chunks

1 red chilli, finely diced

1 clove garlic, crushed

4 tbsp extra virgin olive oil

2 tbsp red wine vinegar

100ml soured cream

Coriander leaves to garnish

Salt & black pepper

Feeds:

4-6 people

Directions:

1. Cut each chicken breast in half lengthways and flatten with a rolling pin between two sheets of cling film, until they are 5mm. Rub the chicken in the Cajun seasoning covering and leave to marinade for 10-20minutes.

2. Place the tortilla in an oiled oven proof bowl, place the same size bowl inside and bake in a hot oven for 5 minutes, remove the internal bowl and return to the oven for a further 2-3 minutes until brown and crisp. Remove tortilla from the bowl and allow to cool. Repeat with the remaining tortilla.

3. Heat a chargrill pan and brush with oil. Chargrill the chicken until cooked through. Slice the chicken into thick strips.

4. Put the olive oil, vinegar and garlic in a jug, season with salt and black pepper and whisk together.

5. In a large bowl toss the salad leaves, chopped chilli, cucumber, onion, tomatoes and avocado. Add the dressing and toss together.

6. Fill the tortilla bowls with the salad and top with strips of chicken.

7. Garnish with coriander leaves and several dollops of soured cream.

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Roast Parsnips with Maple and Rosemary

Ingredients:

5-6 large Parsnips (approx 1kg)

2 tbsp of Olive Oil

2 tbsp of Maple Syrup

2 sprigs of Rosemary

Sea salt and freshly ground black pepper

Feeds:

4-6 People

Directions:

Preheat the oven to 200C/ gas mark 6. Bring a large pan of water to the boil, add the parsnips and cook for 5 minutes before draining. Scatter the parsnips onto a baking tray, drizzle with oil and season well. Toss everything together to coat. Roast for 30 minutes then drizzle with maple syrup and scatter over the rosemary leaves. Continue to roast for 15 minutes until the parsnips are golden brown. Spoon into a bowl and serve.

Chef’s tips:

  • When adding the maple syrup and rosemary, you can also add grated parmesan cheese.
  • Always heat vegetable dishes before serving.
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Baked Fruits with Mascarpone Cream.

Ingredients:

6 apricots, washed, halved and stoned

3 peaches, washed, halved and stoned

3 nectarines, washed, halved and stoned

3 tbsp soft, light brown sugar

2 tbsp sweet wine, such as Sauternes

25g butter

50g pistachios, roughly chopped

250g mascarpone cream

2tbsp vanilla sugar

Feeds:

4-6 people

Directions:

Heat the oven to 180C, 160C fan oven, mark 4. Place the fruits cut side down in a large oven proof dish. Sprinkle over the sugar and wine, dot with the butter and scatter over the pistachios. Bake in the oven for 20-25 minutes, basting the fruit after 10 minutes. Meanwhile, make the mascarpone cream by mixing the mascarpone and sugar together.

Serve the fruit hot with a little of the syrup produced during cooking spooned over the top and a spoonful of the mascarpone cream.

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Spicy parsnip soup

Ingredients:

Feeds:

3-4 people

Preparation and cooking time:

30 minutes

Directions:

Roughly chop parsnips and roast in a hot oven for approximately 10 minutes. Chop onions and celery and gently fry until soft.

Add korma curry paste and cook for a further minute. Add the roasted parsnips and vegetable stock to the mix. Bring to the boil, reduce heat and simmer for 10 minutes. Allow to cool, then blend well with coconut milk.

Heat and serve with chunks of crusty bread.

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Mincemeat pear and Frangipane Tart

Ingredients:

Feeds:

3-4 people

Preparation and cooking time:

50 minutes

Directions:

Roll out a pack of sweet dessert pastry and line a large fluted flan tin. Allow the pastry to chill.

Preheat the oven to 190C. Place ground almonds, sugar, butter, eggs and a splash of Amaretto liqueur into a food processor and process until completely combined. ( This can alternatively be done by hand in a bowl)

Spread the pastry case with mincemeat, scatter over chopped pears and spread the almond mixture over the top. Scatter with flaked almonds.

Cook for approximately 40 minutes until golden brown and dust with icing sugar to serve.

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Roasted asparagus with cherry tomatoes

Ingredients:

200g of asparagus

100g of cherry tomatoes

Extra virgin olive oil

Balsamic vinegar

Parmesan shavings.

Feeds:

2-3 people.

Preparation and cooking time:

15 minutes.

Directions:

Place the asparagus on a baking tray and scatter around cherry tomatoes. Drizzle some extra virgin olive oil over the vegetables and add salt and black pepper as desired. Cook in a preheated oven at 200 degrees / gas mark 7, for 10-12 minutes. Serve straight from the oven, and sparingly drizzle balsamic vinegar to decorate. Finally, top with parmesan shavings.

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Spring vegetables dressed with lemon butter

Ingredients:

200g of extra fine beans

100g of asparagus tips

150g of sugar snap peas

1 tsp grated lemon rind

25g butter.

Feeds:

2-3 people.

Preparation and cooking time:

15 minutes.

Directions:

Bring a large pan of salted water to the boil, add the beans and cook for 5 minutes. Add the asparagus and cook for a further 3 minutes. Add the sugar snap peas and continue to cook for 3 minutes. Once cooked, drain the vegetables and place back in the pan. Add the grated lemon rind and the butter, and stir over a low heat until the butter has melted. Ensure the vegetables are evenly coated in the butter sauce, then serve.

This recipe works brilliantly as a starter, or as an addition to spring lamb.

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