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Red, red, cabbage

Grandma Jo's red cabbage Red cabbage is a fine vegetable that does not deserve to be placed in the swap box. One of our members has two favourite ways to serve red cabbage. The first is to make my normal coleslaw but replacing the green cabbage with red cabbage and...

Pumpkin Tagine

Ingredients 2 tsp olive oil, 2 diced onions, 2 garlic cloves, chopped, 5 kg pumpkin, peeled and cut into chunks, 200 g carrot, 1 tin of cooked chick peas, 200ml vegetable stock (optional) or water, 100-200 g green beans, trimmed and sliced (optional), I tin of peeled...

Roasted salt and vinegar crushed new potatoes

A delicious take on the lip-smacking crisp/chip flavour using Go Local Food new potatoes Serves 4 750g small red or brown new potatoes 2 tbsp extra virgin olive oil Black pepper 2 tbsp cider vinegar 1-2 tsp flaked sea salt, for sprinkling 2 tbsp flat-leaf parsley,...

Petra’s working lunch

One of our work share members sent this lovely sounding salad recipe: Here is a recipe addition to the blog, made some work lunch “Go Local Food Veg Salad”: Finely chopped cabbage, couple of finely grated carrots, quartered half of the cucumber, chopped, parsley, fat...

Lots of green tomato recipes …

The weather has cooled down and the tomatoes aren’t ripening. Well it is October and obviously autumn now. But this doesn’t mean that the green ones can’t be used. How about a green tomato cake? The ingredients are easy to find and not out of the ordinary. But it’s...

Old Favourite: Chard and Kale Pie Recipe

I’ve previously posted a recipe for Chard and kale pie  but I’ve been working on it since and thought the result which is now a firm favorite of mine was worth sharing! I’ve simplified it a bit, so I use filo pastry to line a pie dish and then layer up gently fried...