We've been spoilt with the weather this week and with some delicious recipes from Ashley Bennett.

It's certainly BBQ weather, so hopefully some of our lovely customers will get a chance to try a few of these recipes over the weekend.

WOW!

What a great box this week and what great weather! I had so many ideas for all the great produce in this weeks box.

 Our box travelled with us to Pembrokeshire for our little staycation and has kept us going all week.  A trip to a local farm shop down there threw up some amazing lamb burgers that I brought back to our cottage and got the BBQ fired up for lunch.

Prep time is about 90 minutes.

-Ashley Bennett

Ingredients:

-1 large beetroot

-Oil

-Salt

-25g Sugar

-25g White wine vinegar

-1/4  fresh red chilli, sliced

-1 tbsp fresh coriander chopped

Method:

Wrap the beetroot in foil with a little oil, salt and water. Place the beetroot directly into the coals and turn regularly.

The beetroot will take about 40 minutes to cook. When you can push a toothpick into the beetroot with little resistance it will be ready. Whilst the beetroot is as hot as you can comfortably handle, use a cloth to wipe/ rub the skin away.

Bring the sugar and vinegar to the boil with the chilli and grate the beetroot into a bowl. Pour over the vinegar syrup. Add the coriander and stir through.

Ingredients:

-2 Tomatoes

-Small piece of fresh ginger

-Salt

-Olive oil

Method:

 
This self dressing salad is super easy, but totally delicious, the key is good tomatoes which Boxed Fresh always come through with.

Remove the core from the tomato and dice into 1-2cm pieces.

Grate a little of the fresh ginger onto the tomato and add a tbsp of olive oil. Season and mix the tomatoes and leave at room temperature for 30-40 minutes.

The salt will draw moisture from the tomatoes and ginger which will mix with the olive oil. Toss the tomatoes in the juice and finish with herbs of your choice, I had to forage for mine and used a little bit of Herb-Robert

(https://www.woodlandtrust.org.uk/trees-woods-and-wildlife/plants/wild-flowers/herb-robert/)

Ingredients:

-Corn

-Oil

-Water

-Sea Salt

Method:

 
Shuck the corn and place on a square of tin foil with a little oil, a tbsp of water and some sea salt. You can also add a couple of sprigs of herbs or some chilli.

Wrap the corn in the tin foil so that it is sealed and place on the grill. Turn regularly for approximately 15-20 minutes.

Once tender remove from the foil and colour on the grill.

Ingredients:

-1 sweet potato
-Oil

-Lime

Method:

Cut the sweet potato into wedges and colour on the BBQ.

Place in a preheated oven at 180c for 15-20 minutes to finish.

Remove from the oven and dish up. Zest a little lime over to finish.