Community Harvest Whetstone

Carrot Salad with Spring Onion, Parsley & Hazelnuts

A bright, crunchy side that turns this week's carrots, spring onions and parsley into a quick salad. A grainy mustard and maple dressing softens the earthy carrot; toasted hazelnuts add the finish. Vegan, no cooking, ready in fifteen minutes. Adapted from Andrea Bemis at Dishing Up the Dirt — swapped honey for maple syrup.

Caramelised Courgettes with Lentils and Tahini Yoghurt

Perfect for a summer courgette glut: courgettes sliced thin and cooked slowly until sweet and silky, folded through earthy beluga lentils and fresh basil, then piled onto a lemony tahini yoghurt and finished with a warm, spiced hazelnut drizzle. Adapted from a recipe on the BBC Good Food website.

Potatoes with Almonds & Saffron

Pumpkin Casserole

Lemongrass & Peanut Broth

A comforting bowl of pure bliss! Leave out chillies if you prefer; substitute ribbons of squash for carrots, or stirfry veg for spinach, etc. EC

Green Beans with Herb Crumbs

Sweet & Sour Leeks

Beetroot & Kidney Bean Soup

Ginger Parkin with Carrots

Leek & Soya Savoury

Beetroot & Apple Soup

Valentine Biscuits

Egyptian Carrot & Watercress Salad

Honey Roasted Swede with Chilli

Potato & Chard Soup

Carrot, Cabbage & Beansprout Slaw

Charred Brussels with Lime Dressing

Leek Pudding

Creamy Parsnip & Lemon Soup

French Style Potatoes

Carrot, Peanut & Coriander Salad

Chickpea, Chard & Tamarind Curry

Roast Squash & Barley Soup

Roast Beetroot & Gorgonzola Salad