I can't begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It's really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every Chard and Kohlrabi Stir Fry
I can't begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It's really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every 
I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn't even have peanuts, but this version in particular is known in our house as: the best stir fry you've ever made. High praise 
If you're sat there looking at your kohlrabi wondering why on earth you've been sent a vegetable that has tentacles, fear not. I've been getting an organic veg box for years and I wanted to share some of my favourite vegetable box recipes. Sometimes you can end up with a vegetable you've never cooked with before so hopefully you can find a recipe for almost everything here! In this post I'll take you through the contents of my most recent veg box 
There’s a bit of a miso theme on the blog at the moment. For two reasons: firstly, miso is delicious and secondly, it’s expensive and you have to buy quite a lot. So I needed to use up my stash and I really wanted to have a go at my own miso roasted aubergine. Most of the ingredients used are pretty standard store cupboard staples; I was pretty amazed how much more than the sum of its parts this recipe is. It’s fantastic, if I do say so myself, 
Cooking for one somehow seems more complicated than it should be. Even though it’s just a case of halving a recipe designed for two if I’m ever cooking for myself I often find myself opting for a slice of toast rather than anything more involved. But toast isn’t really that filling for dinner and no matter how much jam you spread on I’m not sure it’ll count as one of your five a day. That’s where this simple beef and chard ramen comes 
Chard has such a fantastic earthy flavour and I love using it in all sorts of dishes. I used Swiss chard for this recipe but the rainbow variety would work just as well and look fantastic. My Sticky Soy Chard came about because I wanted to treat the chard exactly as I would treat bok choi; covering it in a savoury, sticky glaze. The chard plant itself does have a habit of getting a bit of mud stuck in the leaves so make sure you give it a good wash 
There’s always a pack of lentils in my kitchen cupboards. Sometimes more than one; the quick cooking red variety to throw into soups, the big fat yellow ones for making dahl and the more elegant puy for making a wholesome side dish or salad. The mealy, earthy taste and texture that comes from a lentil is part of its charm; the fact that they are so humble but so versatile and filling is why I always find myself with lentils on my plate at least 
I think everyone has a particular vegetable that they always end up cooking the same way. I simply couldn't have another plate of steamed or stir fried chard so I put my thinking cap on and set about making a chard and bacon lasagne. I also realised maybe chard isn't the only vegetable I haven't paid much attention to. Whenever I have leeks around they normally end up in a slow cooked pork stew; namely because I don't really like leeks 
