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Recipes for home-grown vegetables

Today is Eat Your Vegetables Day, which offers a golden opportunity to celebrate the joy of fresh, home-grown produce. Here are three simple recipes to get you started:

Balsamic and garlic roasted vegetables

Cut a selection of vegetables of a similar density, like potatoes, carrots, butternut squash, parsnips, turnips, shallots and celeriac, into similarly sized chunks, place on a large baking tray in a single layer and drizzle with vegetable oil and balsamic glaze. Season well with celery salt and black pepper and mix until well coated. Pop in three large garlic cloves, a sprig of rosemary, a bay leaf and some fresh thyme. Roast in a hot oven for approximately 40 minutes, or until your vegetables are browned and crisping at the edges – they’re delicious with a roast or simply as a meal.

Leek and potato soup

Roughly slice two large leeks, two celery stalks and one onion and soften over a low heat in plenty of butter. Season well. Now, add two large potatoes diced into small cubes and cook for a further five minutes. Add 500ml of vegetable stock and 250ml of milk. Simmer until the potatoes are soft, then blend and season to taste. Serve at your Supremo Carina dining table with crispy bread and even more butter!

Gnarly greens

Pop a mixture of kale, spring greens, halved Brussels sprouts and French beans in a roasting tray along with two crushed garlic cloves and lots of salt and pepper. Add dash of vegetable oil to lightly coat the vegetables as you mix them so that everything is seasoned well. Now, roast in a hot oven for 25 minutes. Serve topped with toasted pumpkin and sesame seeds.

With these simple yet tasty recipes up your sleeve, you can enjoy your home-grown vegetables to the fullest.

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