Swperbox easy recipes
June Recipes (weeks 1-4)
Meat
- Ginger and Orange Beef Stir Fry with Glass Noodles, Sesame Pac Choi and Mange Tout
- Roast Myrddin Heritage Pork Chop, Celeriac Puree and Roast Heirloom Carrots with Herby Pangrattato
- Authentic Creole Fried Chicken with Garlic Mixed Greens and Chipotle Pembrokeshire New Potato Salad
- Welsh Chicken Meatballs in a Leek and Spinach Sauce with Parpadalle Pasta Ribbons and Teifi Cheese
- Seared Welsh Lamb Leg Steaks with a Rosemary Harissa and Kidney Bean Stew, Walnuts and Crispy Mint
- Merguez Spiced Welsh Lamb Burger with Confit Onion, Sweet Potato Chips and Harissa Mayo
- Myrddin Heritage Pork Fillet with a Star Anise Glaze, Roasted Pac Choi and Buckwheat Soba Noodles
- Lamb Meatballs, Cous Cous, Lemon Beetroot Slaw
Fish
- Grilled Wild Salmon Fillet, Rocket and Heirloom Tomato Potato Salad with Afon Mel Honey Mustard Emulsion
- Seasonal Asparagus, Celeriac and Broad Bean Ragu with Olive Oil Mash and Salsa Verde
- Pan-Fried Fresh Mackerel with Cabbage, Leek and Cumin Frittera and a Laver Cream Sauce
- Grilled Wild Salmon with Carrot, Kale and Puy Lentil Gratin and Nettle Pesto
Vegan and Vegetarian
- Beetroot, Quinoa and Raisin Koftes with Rainbow Carrot Salad, Turmeric Yoghurt and Walnut Dukkah
- Cajun Inspired Pilgrims Stew with British Heritage Carlin Peas and Herby “Cheesy” Dumplings
- Roast Beetroot, Grilled Welsh Goats Cheese, Candied Walnuts, Bulgur Wheat and Afon Mel Blackberry Mead Balsamic Dressing
- Ras el Hanout Pease Pudding with Roast Rainbow Carrots, Welsh Goat’s Feta and Walnut Dukkah
- Carrot, Caraway and Butterbean Falafel with Red Pepper Romesco, British Smoked Quinoa and Balsamic Slaw
- Fennel and Courgette Linguine in a White Wine Sauce with Black Olive Tapenade, Chilli and Teifi Cheese
- Roast Onion Grits with Charred Purple Sprouting Broccoli, Creole Sauce and Cucumber Pico de Gallo
- Seasonal Asparagus, Celeriac and Broad Bean Ragu with Olive Oil Mash and Salsa Verde
- Roast Courgette, Fine Beans and Tarragon Tomatoes with Lentils, Fresh Leaves and Tahini Mustard Dressing
- South Indian Masala Dahl with Fennel, Parsnip Coconut Bhajis and Basmati Rice
- Caribbean Ital Jerk Peas with Broad Beans, Seasonal Mixed Greens and Black Rice
July Recipes
Week 5
- Heritage Pork Loin Katsu Curry with British Smoked Quinoa and Seasonal Greens with Pickled Carrot.
- Ras El Hanout Grilled Aubergine with Welsh Greek Yoghurt, Quinoa and Local Salad Leaves
- Sesame Mushrooms with Rainbow Chard, Carrot, Wholegrain Rice and Nam Jim Sauce.
- Pan-Fried Mackerel Fillets with Spelt Wholegrain, Roast Leek and Parsley Lemon Sauce.
- Broad Bean and Fresh Pea Risotto with Lemon, Capers and Walnut Dukka
- Garlic Beef Bowl with Wholewheat Noodles, Sesame Brocolli, Kohlrabi, Toasted Peanuts and Pickled Red Cabbage.