Week 20
Showing all 6 results
-
Asado Mushroom, Butterbean and Leek Stew with Creamy Garlic Braised Cabbage
Flat Mushrooms in an Asado style dressing on a Butter Bean and Leek Stew with Creamy Garlic Braised Cabbage
-
Hungarian Goulash with Smokey Roast Aubergine, Red Pepper, Sauerkraut and Basmati Rice.
Aubergine roasted in Fava Bean Miso Paste and stirred into a Red Pepper and Smoked Paprika Sauce, served with wholegrain Basmati Rice and Swperbox Sauerkraut
-
Jerk Cod Fillet in a Caribbean Curry with Roast Squash and Carlin Peas
Crispy Fried Jerk Cod Fillets in a Spinach and Roast Squash Caribbean style Curry with Coconut Milk and Heritage British Carlin Peas
-
Korean BBQ Steak with Bok Choy, Jasmine Rice, Kimchi Slaw and Furikake Seasoning
Flat Iron Steak marinated in Chinese 5 Spice then cooked in Swperbox own Korean BBQ Sauce, served on a bed of stir fried Bok Choi Rice and a Kimchi Slaw
-
Lime Pickle Marinated Chicken Thighs, Roast Beetroot, Tomato Chutney and Coriander Salsa
Chicken Thigh marinated with Fermented Lime Pickle and roasted with New Potato and Beetroot, served with Tomato Chutney and Coriander Salsa
-
Roast Squash, Spinach and Garlic Lentils with Blue Cheese and Welsh Honey
Roast Squash and Onion ‘salad’ with Puy Lentils, Spinach and Perl Las Blue Cheese with a Tahini and Welsh Honey Dressing
Recent Comments