The winning ‘remedy’ recipe in a recent Guardian ‘Cook’ supplement was this quick and easy dal – ‘spicy enough to cut through a cold, and healthy enough to feel medicinal’. Recipe and photo by Helen Best-Shaw, fussfreeflavours.com

Preparation and cooking 40 minutes

Serves 2
1 tbsp vegetable oil
1 small onion, finely chopped
1 tsp curry powder
1 tsp cumin seeds
1 tsp nigella seeds
100g red lentils
250ml vegetable stock
juice of a lemon
1 large handful of kale, shredded
salt and black peppeer

Method
Fry the onion in the oil for a couple of minutes until softened, then add the spices and the lentils. Fry for a few minutes until the spices are fragrant.

Add the stock, simmer over a low heat, stirring from time to time for about half an hour, until the lentils are soft but still holding their shape. Add more stock if needed – you want them to be quite soupy.

Add the lemon juice, stir in the kale and cook for a few more minutes until it is wilted. Season to taste.

In this week’s boxes, everyone will be getting:
* onions (Camel CSA)
* beetroot bunches (Camel CSA)
* red Russian kale (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
cauliflower (Growfair, Cornwall)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)

Standard boxes will have extra potatoes plus:
* purple sprouting broccoli (Camel CSA)
* salad (Camel CSA)
* jerusalem artichokes (Camel CSA)

* = grown to organic principles

Hugh Fearnley-Whittingstall’s Northumbrian take on the delicious combination of potatoes, onions and cheese. He suggests serving it with a crisp green salad, and some simply cooked pulses.

Serves 6 as a side dish

Preparation 20 minutes
Cooking 40 minutes

Ingredients
50g butter
2 onions, thinly sliced
500g fairly firm-fleshed maincrop potatoes
80g mature cheddar cheese
sea salt, freshly ground black pepper

Method
Heat the oven to 190C/375F/gas mark 5. Melt half the butter in a 20-25cm ovenproof frying pan over a medium-low heat and fry the onions for about 15 minutes, until soft and golden. Meanwhile, peel the potatoes and slice them very thinly (use a mandoline or the slicing side of a box cheese grater).

Set aside a good pinch of the cheese – about 10g. Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese. Season well. Repeat the layers, then finish with a final layer of potatoes. Dot the remaining butter and the reserved cheese over the top and season. Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden. Serve piping hot.

Recipe and photograph from The Guardian

Everyone will have:
* onions (Camel CSA)
* parsley (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
savoy cabbage (Growfair, Cornwall)
leeks (Growfair, Cornwall)
cauliflower (Growfair, Cornwall)
swede (Growfair, Cornwall)

Standard boxes wil have extra potatoes plus:
* purple sprouting broccoli (Camel CSA)
* salad or swiss chard (Camel CSA)
beetroot bunch (Growfair, Cornwall)

* = grown to organic principles

Much loved by customers at Yotam Ottolenghi’s restaurant, this can be made with calabrese or purple sprouting broccoli. For extra oomph, add four chopped anchovy fillets to the chilli and garlic when cooking them in the oil.

Serves 2-4

Preparation and cooking 15-20 minutes

Ingredients
2 heads broccoli or about 500g sprouting broccoli
115ml olive oil
4 garlic cloves, thinly sliced
2 mild red chillies, thinly sliced
coarse sea salt and black pepper
toasted flaked almonds or very thin slices of lemon (with skin) to garnish (optional)

Method
Prepare the broccoli by separating it into florets or cut the sprouting broccoli into small pieces if necessary. Bring a large pan of water to the boil. Throw in the broccoli and blanch for 2 minutes only. With a large slotted spoon, transfer the broccoli to a bowl full of ice-cold water. Drain in a colander and allow to dry completely. It must not be wet at all. In a mixing bowl, toss the broccoli with 45ml of the oil and a generous amount of salt and pepper.

Place a ridged riddle pan over a high heat and leave it there for at least 5 minutes, until it is extremely hot. Depending on the size of your pan, grill the broccoli in several batches. The florets mustn’t be cramped. Turn them around as they grill so they get char marks all over. Transfer to a heatproof bowl and continue with another batch.

While grilling the broccoli, place the rest of the oil in a small saucepan with the garlic and chillies. Cook over a medium heat until the garlic just begins to turn golden brown. Be careful not to let them burn – they will keep on cooking even when off the heat. Pour the oil, garlic and chilli over the hot broccoli and toss together well. Taste and adjust the seasoning.

Serve warm or at room temperature. You can garnish the broccoli with almonds or lemon just before serving if you like.

Photo and recipe from Ottolenghi: The Cookbook

Everyone will be getting:
* purple sprouting broccoli (Camel CSA)
* onions (Camel CSA)
* salad (Camel CSA)
potatoes (Burlerrow Farm, St Mabyn)
leeks (Growfair, Cornwall)
beetroot bunches (Growfair, Cornwall)
carrots (Growfair)

Standard boxes will have extra potatoes plus:
* sprouts (Camel CSA)
cauliflower (Growfair, Cornwall)
swede (Growfair, Cornwall)

* = grown to organic principles

Tasty and quick – a recipe (and photo) from Waitrose ‘Winter – Harvest 2013’ magazine.

Preparation: 5 minutes
Cooking: 15 minutes

Serves 4

Ingredients
1 large floury potato
25g butter
1 large onion, chopped
200g smoked bacon, chopped
1 savoy cabbage, shredded
juice of 1 lemon
pinch ground nutmeg
500ml chicken or vegetable stock

Method
Cook the potato in boiling water for 4-5 minutes, drain and set aside. Meanwhile melt the butter in a frying pan and fry the onion and bacon for 3-4 minutes.

Place the cabbage, lemon juice and nutmeg in a large pan and add the stock. Cover and simmer for 5 minutes. Add the drained potato, then the onion and bacon mixture and cook for 2-3 minutes. Season to taste and serve.

Everyone will have:
* onions (Camel CSA)
* chillies (Camel CSA)
* cauliflower (Growfair, Cornwall)
savoy cabbage (Growfair, Cornwall)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)
potatoes (Burlerrow Farm, St Mabyn)

Standard boxes will have extra potatoes plus
red cabbage (Growfair, Cornwall)
lettuce (Growfair, Cornwall)
* jerusalem artichokes (Camel CSA)

* = grown to organic principles

This makes a simple supper in the aftermath of rich festive food and drink. Great made with the parsnips, potatoes, garlic and chillies from Camel CSA’s Christmas veg boxes.

Hugh Fearnley-Whittingstall takes the French to task for not eating parsnips. Parsnips aren’t part of a traditional Scottish diet either (no jokes about deep-fried Mars bars please…)  To be honest, I never ate parsnips until I moved from Scotland to England. Scots prefer neeps, but I’m a willing convert.

Hugh says: “This is gorgous with simply cooked fish but stands as a dish on its own with a salad and a spoonful of thick yoghurt.” Can’t wait to give it a try.

Serves: 2-3

Preparation: 10 minutes
Cooking time: 45-50 minutes

Ingredients
About 500g potatoes
About 500g parsnips
3 tbsp sunflower oil
1 garlic clove, peeled and very finely chopped

For the curry spice mix
1 tbsp coriander seeds
Half a dozen black peppercorns
½ tsp dried chilli flakes
1 tsp ground fenugreek
1 tsp ground turmeric
¼ tsp fine sea salt

First make the spice mix. Heat the oven to 200C/390F/gas mark 6. Put the coriander seeds and black peppercorns in a dry frying pan and toast over a gentle heat for a few minutes, until fragrant. Tip into a pestle and mortar and leave to cool. Add the chilli flakes, then crush the lot to a coarse powder and mix with the fenugreek, turmeric and salt.

Peel the spuds and cut into 3-4cm chunks. Put them in a saucepan, cover with cold water and bring to a rolling boil. Boil for one minute only, then take off the heat and drain well.

Peel the parsnips, cut into similar sized chunks to the potatoes (remove the core if it seems tough or woody) and add to the potatoes.

Pour the oil into a large, shallow roasting dish and heat in the oven for five minutes. Tip the potatoes and parsnips into the hot oil, add the spice mix and toss so the veg get a good coating of spice. Roast for 40 minutes, giving them a stir halfway through, or until golden and crisp. Stir in the garlic and return to the oven for two to three minutes. Serve straight away, with thick, plain yoghurt and perhaps mango chutney.

This week’s boxes contain two weeks’ worth of goodies – including Cornish honey and homemade fudge. Next boxes available on 4 January 2013. In the meantime, Merry Christmas and best wishes to everyone.

Everyone will have:
potatoes (1.5kg for small boxes, 2kg for standard) (Burlerrow Farm, St Mabyn)
* onions (Camel CSA)
* parsnips (Camel CSA)
* garlic (Camel CSA)
* salad/rocket bags (Camel CSA)
* parsley (Camel CSA)
* chillies (Camel CSA)
sprout stalk (Growfair, Cornwall)
cauliflower (Growfair, Cornwall)
carrots (Growfair)
homemade fudge (thanks to Charlotte)
Cornish honey (Chris Tamblyn, Helland)

Standard boxes will also have:
* spring onions (Camel CSA)
savoy cabbage (Growfair, Cornwall)
beetroot bunches (Growfair, Cornwall)
leeks (Growfair, Cornwall)
swede (Growfair, Cornwall)

* = grown to organic principles

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