This week we caught up with head chef of Club Concrete Ltd in Carlisle, Chris Sara. Club Concrete - The Last Zebra, Coco Mill, Eaten By Monsters, Art Work and The New Venue on Post Office Court.

He is responsible for developing the ever changing menus for the group as well as ensuring the smooth operation of the kitchens. 

He has been working for the company for the last six years, after spending his earlier years as a chef in and around Penrith and the Lake District.

He has created a brilliant recipe using various ingredients which will be included in next week's boxes.  

 
"When Will first started, he approached our team about using his fresh produce and after giving him the opportunity, we have never looked back. The quality of the produce is exceptional and the service from Inter Fresh is some of the best in Cumbria . We work with a number of businesses from around the city to ensure all of our produce is traceable, local and of only the best quality.

The veg boxes contain fantastic fresh produce, and the business is certainly moving from strength to strength. This week's box spoilt us for choice, but given the warm weather it inspired us to create a lovely warm Mediterranean dish to enjoy as a nice lunchtime salad, or along side some barbecued lamb or pork."

We hope that all of our customers are enjoying the recipes from various Chefs in Cumbria. We love to see what our customers create each week using their Boxed Fresh delivery, make sure to share yours! 

Many thanks, Boxed Fresh 

Method:

1. Preheat the oven to 200ºC.

2. Firstly, start by prepping the vegetables, there is no right or wrong but keeping them chunkier suits this dish.

3. Blanche the carrots in boiling water for 5-10 minutes, or until tender. Then strain & leave them to steam.

4. Toss the courgette, red onion and halloumi in the olive oil, then season.

5. Meanwhile heat a griddle pan over a high heat, then add the red onion, courgette and halloumi until nicely coloured. Then set aside in a large bowl.

6. Once the carrots are tender and have been steamed off, flash fry in the same griddle pan until they start to caramelise. Then add to red onion, courgette and halloumi and mix together.

7. Transfer all the ingredients from the bowl into a roasting dish, (leaving behind the liquid which has appeared in the bottom of the bowl, this will be used to make the dressing), place in oven for 10 minutes to keep warm.

8. With the stock left over from the vegetables, add dressing ingredients into the bowl and whisk to combine.

9. Slice the tomatoes and tangerines, then layer up on a platter with the halloumi, grilled vegetables, chop and scatter over the mint and finish with a drizzle of the dressing.

Enjoy!