Recipes

Cooked from

this week’s stalls.

Eight recipes that start with what Halden Row sells at the end of October. Each card gives the time, the portions and the produce it starts from.

Breakfast

Rainbow chard

Rainbow chard, white beans and baked eggs

Vegetarian · High fibre

25 min

Serves 2

A hand ladles leek and green lentil soup out of a well-used cream casserole on a gas hob, white tiles and a kettle behind.

Lunch

Leeks

Leek and green lentil soup

Vegan · High fibre

40 min

Serves 4

A baking tray of glazed aubergine halves on brown rice scattered with sliced spring onion, on a wooden table with a fork and crumbs beside it.

Dinner

Aubergines

Miso aubergine traybake

Vegan

45 min

Serves 2

Overhead view of a jar of overnight oats with grated apple and walnuts on a grey worktop, beside a box grater, half an apple and its lid.

Breakfast

Cox apples

Overnight oats with grated apple and walnuts

Vegetarian · Make ahead

5 min

Serves 1

A roasting tray of salmon fillets, broccoli and new potatoes being lifted out of the oven in mismatched quilted oven gloves.

Dinner

Calabrese broccoli

Salmon, broccoli and potato traybake

Gluten-free · Low-FODMAP portion

35 min

Serves 2

Lunch

Carrots

Chickpea and carrot wraps

Vegetarian · Packed lunch

15 min

Serves 2

Snack

Beetroot

Beetroot hummus with oatcakes

Vegan · Snack plate

15 min

Serves 4

Dinner

Spinach

Baked pasta with spinach and ricotta

Vegetarian · Freezes well

50 min

Serves 4

One Saturday shop,

five dinners.

A one-page list and five weeknight dinners, by email.

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