Veg boxes revisited

Even though I've decided that veg boxes are not for me every so often I feel I have to give them another try. So many people (including my daughter) swear by them that I feel I'm simply not trying quite hard enough. This time I ordered a box from a local Bristol supplier Wrington Greens whose produce Ive bought and liked from the farmers' market. Only I rarely manage to get there in time to get the salad greens which is what they do best.

I ordered the so-called 'super-healthy' option which meant extra greens and fewer roots - appealing at this time of year. There were baby spinach leaves, mixed leaves (above) and some hot, spicy mustard leaves plus some watercress and mint (superfluous since I've just planted my own) red onions, beetroot, leeks, mushrooms and mixed sprouts.

We've had an unexpectedly busy week - always the way - so I've again struggled to finish it up. I had to chuck half the beansprouts today because they were looking a bit manky (the first half I used in a stir fry of red onions, mushrooms and spinach, an oddly successful combination I posted on my student site beyondbakedbeans.com.

We had three salads, one with roast beets and feta, a leek and watercress soup, plenty of fresh mint tea and an odd but tasty rice dish made with leeks, asparagus stalks (not included in the box but picked up at the farmers' market yesterday) and a couple of courgettes I found lurking in the fridge. We've also been scrumping some sweet juicy apples. There's now just a leek and a few onions left.

I have to say it was a lot better than the boxes I've had before - to have so many really fresh leaves was a real treat - but I still encountered the same old problem that I didn't get exactly the produce I fancy at this time of year. No asparagus. No rhubarb. And you do have to work hard to ensure you use the contents up, turning your back on other ingredients that are cheap and which you might have fancied buying.

On the credit side I'm sure we've eaten more healthily than we would have otherwise done so I'm going to give it another go, probably in two to three weeks' time. I'll crack it eventually!

Veg boxes revisited

Even though I've decided that veg boxes are not for me every so often I feel I have to give them another try. So many people (including my daughter) swear by them that I feel I'm simply not trying quite hard enough. This time I ordered a box from a local Bristol supplier Wrington Greens whose produce Ive bought and liked from the farmers' market. Only I rarely manage to get there in time to get the salad greens which is what they do best.

I ordered the so-called 'super-healthy' option which meant extra greens and fewer roots - appealing at this time of year. There were baby spinach leaves, mixed leaves (above) and some hot, spicy mustard leaves plus some watercress and mint (superfluous since I've just planted my own) red onions, beetroot, leeks, mushrooms and mixed sprouts.

We've had an unexpectedly busy week - always the way - so I've again struggled to finish it up. I had to chuck half the beansprouts today because they were looking a bit manky (the first half I used in a stir fry of red onions, mushrooms and spinach, an oddly successful combination I posted on my student site beyondbakedbeans.com.

We had three salads, one with roast beets and feta, a leek and watercress soup, plenty of fresh mint tea and an odd but tasty rice dish made with leeks, asparagus stalks (not included in the box but picked up at the farmers' market yesterday) and a couple of courgettes I found lurking in the fridge. We've also been scrumping some sweet juicy apples. There's now just a leek and a few onions left.

I have to say it was a lot better than the boxes I've had before - to have so many really fresh leaves was a real treat - but I still encountered the same old problem that I didn't get exactly the produce I fancy at this time of year. No asparagus. No rhubarb. And you do have to work hard to ensure you use the contents up, turning your back on other ingredients that are cheap and which you might have fancied buying.

On the credit side I'm sure we've eaten more healthily than we would have otherwise done so I'm going to give it another go, probably in two to three weeks' time. I'll crack it eventually!

Finally I see the point of a veg box

Last night we finished the final veg in our veg box. Yes, I know I said I wasn't convinced by them but I have now identified the circumstances in which they come into their own - which is feeding the family hoardes over Christmas.

I didn't actually order one, I must confess. Someone from the veg box company Abel & Cole wrote and offered me a free one "as one of their favourite food bloggers" (obviously they say that to all the bloggers). Still, £15.95 worth of free fruit and veg is frugal by anyone's standards - who am I to refuse?

It contained clementines, bananas and (particularly nice) apples, potatoes, onions, carrots, parsnips, green cabbage, leeks and mushrooms. Enough of each to be useful although our youngest son is capable of demolishing pretty well all the potatoes at a single sitting. And he's stick thin which is grossly unfair.

I didn't do anything particularly unusual with them. Most supplied straightforward veg accompaniments to our Christmas meals. (No sprouts though which was odd, just before Christmas) We had garlic mushrooms on toast which you can find here on my student Facebook page, used one of the parsnips grated into the chestnut stuffing as we'd run out of carrots (rather good, actually) and made soup with the leeks.

Will I be ordering a veg box from now on? No, 'fraid not. I still prefer to go to the shops and see what's looking good rather than have a pre-selected box imposed on me and still reckon it's cheaper to buy fruit and veg direct. But if I was veggie, had kids at home and/or was working (as in going out to work rather than working from home) then I might. Which I suppose is a result for Abel & Cole.

Finally I see the point of a veg box

Last night we finished the final veg in our veg box. Yes, I know I said I wasn't convinced by them but I have now identified the circumstances in which they come into their own - which is feeding the family hoardes over Christmas.

I didn't actually order one, I must confess. Someone from the veg box company Abel & Cole wrote and offered me a free one "as one of their favourite food bloggers" (obviously they say that to all the bloggers). Still, £15.95 worth of free fruit and veg is frugal by anyone's standards - who am I to refuse?

It contained clementines, bananas and (particularly nice) apples, potatoes, onions, carrots, parsnips, green cabbage, leeks and mushrooms. Enough of each to be useful although our youngest son is capable of demolishing pretty well all the potatoes at a single sitting. And he's stick thin which is grossly unfair.

I didn't do anything particularly unusual with them. Most supplied straightforward veg accompaniments to our Christmas meals. (No sprouts though which was odd, just before Christmas) We had garlic mushrooms on toast which you can find here on my student Facebook page, used one of the parsnips grated into the chestnut stuffing as we'd run out of carrots (rather good, actually) and made soup with the leeks.

Will I be ordering a veg box from now on? No, 'fraid not. I still prefer to go to the shops and see what's looking good rather than have a pre-selected box imposed on me and still reckon it's cheaper to buy fruit and veg direct. But if I was veggie, had kids at home and/or was working (as in going out to work rather than working from home) then I might. Which I suppose is a result for Abel & Cole.

My final verdict on the veg box

Well, in the end I made it. Just over a week after picking up my box I used the last vegetables. Apart from a few potatoes which should keep for another few days.

This is the soup I made from the last scrubby remains - and they really were quite scrubby

I can't say it was easy. It took a lot of time and thought. I certainly spent more time in the kitchen than I would otherwise have done.

It didn't provide all the veg I needed. Well, fair enough in a way - it's a difficult season for growers stuck with the tail end of winter and not yet into spring. They weren't to know we would have a sudden heatwave. But it was galling to be eating cabbage when I yearned to eat asparagus. And infuriating not to have any onions.

It wasn't expensive, granted but I could certainly have spent less shopping at my local greengrocer. As it was I still dropped in for fruit and fresh herbs. But - a plus - I did spend less on meat and we certainly ate our 5 a day.

More than anything I think it's a question of the way you like to shop and cook. I like to see what's in the shops then make that a starting point for the next couple of days' eating. Usually, I admit, that process starts with meat so I find it restrictive to have to think how I'm going to use up some rather uninspiring veg instead (it wasn't a particularly good box). If I hadn't worked really hard at it and been determined not to chuck anything out I think I'd have been left with half the contents still on my hands.

Maybe you just have to get into the veg box habit? Or is it easier if you're a veggie? If you've been having one for years do tell me how it works for you. But I'm off to the farmers' market tomorrow!

My final verdict on the veg box

Well, in the end I made it. Just over a week after picking up my box I used the last vegetables. Apart from a few potatoes which should keep for another few days.

This is the soup I made from the last scrubby remains - and they really were quite scrubby

I can't say it was easy. It took a lot of time and thought. I certainly spent more time in the kitchen than I would otherwise have done.

It didn't provide all the veg I needed. Well, fair enough in a way - it's a difficult season for growers stuck with the tail end of winter and not yet into spring. They weren't to know we would have a sudden heatwave. But it was galling to be eating cabbage when I yearned to eat asparagus. And infuriating not to have any onions.

It wasn't expensive, granted but I could certainly have spent less shopping at my local greengrocer. As it was I still dropped in for fruit and fresh herbs. But - a plus - I did spend less on meat and we certainly ate our 5 a day.

More than anything I think it's a question of the way you like to shop and cook. I like to see what's in the shops then make that a starting point for the next couple of days' eating. Usually, I admit, that process starts with meat so I find it restrictive to have to think how I'm going to use up some rather uninspiring veg instead (it wasn't a particularly good box). If I hadn't worked really hard at it and been determined not to chuck anything out I think I'd have been left with half the contents still on my hands.

Maybe you just have to get into the veg box habit? Or is it easier if you're a veggie? If you've been having one for years do tell me how it works for you. But I'm off to the farmers' market tomorrow!

A super slaw

In desperation about what to do with my remaining cabbage in this hot weather I made a coleslaw - and it was some slaw! Recipe below but it also used up one of the veg box carrots, some leftover fennel and herbs and half of one of the two rather sad-looking apples in the fruit bowl. We had it with some cold pork - the remains of Sunday night's roast - and, I'm embarrassed to admit, scoffed the lot. (In the case of my husband with some eye-wateringly hot Hyderabadi chutney)

Ready-made coleslaw is so dire, so over-mayonnaisey, that you forget what a cracking salad it can be. Perfect for a barbecue. Perfect for using up leftovers.

Serves 4

1/2 a good quality cabbage e.g. Hispi or Savoy
1/2 a small onion or 3-4 spring onions
1 medium carrot, trimmed and peeled
Fennel trimmings or 1 stick of celery
1/2 an apple
1 1/2 tsp lemon juice
2 heaped tbsp mayonnaise
2 heaped tbsp plain yoghurt
2 heaped tbsp chopped fresh herbs such as parsley, dill or tarragon
Salt and pepper

Remove the central core and outer leaves from the cabbage and shred finely. Tip into a bowl of iced water and leave while you prepare the other vegetables. Peel and finely chop the onion (or trim and slice the spring onions), grate the carrot, finely slice the fennel (and chop the leaves if you have some), chop the apple and toss it in lemon juice. Mix the yoghurt and mayonnaise. Drain the cabbage thoroughly and put it in a bowl with the other vegetables. Tip in the yoghurt and herbs and toss together. Season to taste with salt and pepper. Cover and leave the slaw in the fridge for at least 30 minutes, preferably an hour then toss again, scatter with a few more chopped herbs and serve.

A super slaw

In desperation about what to do with my remaining cabbage in this hot weather I made a coleslaw - and it was some slaw! Recipe below but it also used up one of the veg box carrots, some leftover fennel and herbs and half of one of the two rather sad-looking apples in the fruit bowl. We had it with some cold pork - the remains of Sunday night's roast - and, I'm embarrassed to admit, scoffed the lot. (In the case of my husband with some eye-wateringly hot Hyderabadi chutney)

Ready-made coleslaw is so dire, so over-mayonnaisey, that you forget what a cracking salad it can be. Perfect for a barbecue. Perfect for using up leftovers.

Serves 4

1/2 a good quality cabbage e.g. Hispi or Savoy
1/2 a small onion or 3-4 spring onions
1 medium carrot, trimmed and peeled
Fennel trimmings or 1 stick of celery
1/2 an apple
1 1/2 tsp lemon juice
2 heaped tbsp mayonnaise
2 heaped tbsp plain yoghurt
2 heaped tbsp chopped fresh herbs such as parsley, dill or tarragon
Salt and pepper

Remove the central core and outer leaves from the cabbage and shred finely. Tip into a bowl of iced water and leave while you prepare the other vegetables. Peel and finely chop the onion (or trim and slice the spring onions), grate the carrot, finely slice the fennel (and chop the leaves if you have some), chop the apple and toss it in lemon juice. Mix the yoghurt and mayonnaise. Drain the cabbage thoroughly and put it in a bowl with the other vegetables. Tip in the yoghurt and herbs and toss together. Season to taste with salt and pepper. Cover and leave the slaw in the fridge for at least 30 minutes, preferably an hour then toss again, scatter with a few more chopped herbs and serve.

The veg box experiment - days 3 and 4

Managed to make significant inroads into the veg box over the weekend, polishing off the remaining courgettes (as a veggie accompaniment to some baked fish with a punchy tomato and olive sauce), the leeks and a couple of potatoes and half the cabbage (with a roast hand of pork with wild herbs and garlic). I blanched the cabbage then tossed it in a little oil I'd flavoured with yet more garlic and a sprig of rosemary from our neighbours' garden (No, I didn't nick it - they gave it to me!) Cabbage and rosemary is a good combination.

The highlight though was a leek and tarragon frittata (above) which also used up half a bunch of spring onions, some parsley stalks and a couple of sprigs of tarragon I had in the fridge. The problem with this particular veg box is there are no herbs so I've had to buy those from our local greengrocer, Terry.

I have to say it's a lot more fun buying from him than it is interacting with a box. You can see what's looking good and have a bit of a chat. His prices are good and a fair amount of his produce is local. But not everyone has a greengrocer five minutes down the street.

What's left? Quite a lot of potatoes, still - we don't eat many potatoes but they'll keep, the carrots and the remaining cabbage. Not a wildly inspiring selection for a warm May day but I'll find something to make with them to accompany the leftover pork. Coleslaw probably.

The veg box experiment - days 3 and 4

Managed to make significant inroads into the veg box over the weekend, polishing off the remaining courgettes (as a veggie accompaniment to some baked fish with a punchy tomato and olive sauce), the leeks and a couple of potatoes and half the cabbage (with a roast hand of pork with wild herbs and garlic). I blanched the cabbage then tossed it in a little oil I'd flavoured with yet more garlic and a sprig of rosemary from our neighbours' garden (No, I didn't nick it - they gave it to me!) Cabbage and rosemary is a good combination.

The highlight though was a leek and tarragon frittata (above) which also used up half a bunch of spring onions, some parsley stalks and a couple of sprigs of tarragon I had in the fridge. The problem with this particular veg box is there are no herbs so I've had to buy those from our local greengrocer, Terry.

I have to say it's a lot more fun buying from him than it is interacting with a box. You can see what's looking good and have a bit of a chat. His prices are good and a fair amount of his produce is local. But not everyone has a greengrocer five minutes down the street.

What's left? Quite a lot of potatoes, still - we don't eat many potatoes but they'll keep, the carrots and the remaining cabbage. Not a wildly inspiring selection for a warm May day but I'll find something to make with them to accompany the leftover pork. Coleslaw probably.

Courgette, leek and cauliflower soup with Manchego

We were out last night so the veg box experiment resumed this morning. I discovered that one of the courgettes was already going mouldy at the end (not good) so thought I'd better use a couple of them up along with the rest of the cauliflower. This was the result. The Manchego - another fridge leftover - was a last minute addition because the soup tasted a bit bland. Rather good though.

Serves 4
3 tbsp olive oil
2 medium leeks, trimmed, washed and finely sliced
2 medium courgettes, trimmed and sliced
1/2 a cauliflower cut into florets (cooked or uncooked) or a small potato, peeled and finely sliced
2 sprigs of mint
600-700ml vegetable stock made with 2 rounded tsp vegetable bouillon powder or an organic vegetable stock cube
Salt and freshly ground pepper
3 heaped tbsp chopped fresh parsley
About 20g grated Manchego, Pecorino or other hard sheeps' cheese* + extra for serving
Olive oil for drizzling - optional

Heat the olive oil in a large saucepan, add the leeks, courgettes and potato (if you're using that rather than the cauliflower), stir, cover the pan and cook over a low heat until the veg start to soften. Add the cauliflower if using, a couple of springs of mint and 600ml of the stock and bring to the boil. Simmer until the vegetables are tender (about 15 minutes) then rest off the heat for 5 minutes. Remove the mint and pass the soup through a food processor or blender or whizz up with a hand-held blender. Reheat and check for seasoning, adding salt and pepper to taste and a little more stock if it's too thick. Stir in the parsley and grated Manchego and recheck the seasoning. Serve in warm bowls with extra Manchego grated on top and/or a drizzle of olive oil.

I have to say this is not the prettiest soup I've ever made but it's quite tasty. Any leftovers can be frozen.

* or parmesan or even good old cheddar. Just don't make it too cheesy and gloopy.

Courgette, leek and cauliflower soup with Manchego

We were out last night so the veg box experiment resumed this morning. I discovered that one of the courgettes was already going mouldy at the end (not good) so thought I'd better use a couple of them up along with the rest of the cauliflower. This was the result. The Manchego - another fridge leftover - was a last minute addition because the soup tasted a bit bland. Rather good though.

Serves 4
3 tbsp olive oil
2 medium leeks, trimmed, washed and finely sliced
2 medium courgettes, trimmed and sliced
1/2 a cauliflower cut into florets (cooked or uncooked) or a small potato, peeled and finely sliced
2 sprigs of mint
600-700ml vegetable stock made with 2 rounded tsp vegetable bouillon powder or an organic vegetable stock cube
Salt and freshly ground pepper
3 heaped tbsp chopped fresh parsley
About 20g grated Manchego, Pecorino or other hard sheeps' cheese* + extra for serving
Olive oil for drizzling - optional

Heat the olive oil in a large saucepan, add the leeks, courgettes and potato (if you're using that rather than the cauliflower), stir, cover the pan and cook over a low heat until the veg start to soften. Add the cauliflower if using, a couple of springs of mint and 600ml of the stock and bring to the boil. Simmer until the vegetables are tender (about 15 minutes) then rest off the heat for 5 minutes. Remove the mint and pass the soup through a food processor or blender or whizz up with a hand-held blender. Reheat and check for seasoning, adding salt and pepper to taste and a little more stock if it's too thick. Stir in the parsley and grated Manchego and recheck the seasoning. Serve in warm bowls with extra Manchego grated on top and/or a drizzle of olive oil.

I have to say this is not the prettiest soup I've ever made but it's quite tasty. Any leftovers can be frozen.

* or parmesan or even good old cheddar. Just don't make it too cheesy and gloopy.

Warm cauliflower, egg and anchovy salad

Here's what I did with half the cauliflower in my veg box. Normally my first thought would be cauliflower cheese but the weather's so warm and balmy I fancied a salad instead.

Serves 2

2 large eggs
1 medium-sized cauliflower, trimmed and cut into florets
3 tbsp olive oil
1/2 bunch of spring onions, trimmed and finely sliced or a small onion, peeled and chopped
1 x 50g tin of anchovy fillets
1 tbsp capers, rinsed and chopped
2 tbsp finely chopped parsley + a little extra for decoration
1 tbsp red or white wine vinegar
Salt and pepper

Hard boil the eggs for 10 minutes, drain and leave in their shells in cold water. Steam or microwave the cauliflower until just tender (about 7-8 minutes). Heat the olive oil in a frying pan over a low to moderate heat and fry the spring onions for a couple of minutes until softened. Take off the heat and mix in roughly half the steamed cauliflower. Drain the anchovies (reserving the oil which is good for drizzling over pizzas) and chop half the fillets finely. Shell and chop one of the eggs. Tip the anchovies, eggs, capers and parsley into the cauliflower together with the vinegar, toss together and season lightly with salt and pepper (go easy on the salt because of the anchovies). Tip the salad onto a serving plate or divide between two plates. Shell and quarter the remaining egg and arrange over the salad along with the remaining anchovies. Scatter over a little more parsley and serve with some crusty bread or new potatoes.

If you don't like anchovies or not quite as much as we like them you could save the other half of the tin for topping a pizza or adding to a pasta sauce. The leftover cauliflower will make the base for a curry - as would any leftover potatoes.

Warm cauliflower, egg and anchovy salad

Here's what I did with half the cauliflower in my veg box. Normally my first thought would be cauliflower cheese but the weather's so warm and balmy I fancied a salad instead.

Serves 2

2 large eggs
1 medium-sized cauliflower, trimmed and cut into florets
3 tbsp olive oil
1/2 bunch of spring onions, trimmed and finely sliced or a small onion, peeled and chopped
1 x 50g tin of anchovy fillets
1 tbsp capers, rinsed and chopped
2 tbsp finely chopped parsley + a little extra for decoration
1 tbsp red or white wine vinegar
Salt and pepper

Hard boil the eggs for 10 minutes, drain and leave in their shells in cold water. Steam or microwave the cauliflower until just tender (about 7-8 minutes). Heat the olive oil in a frying pan over a low to moderate heat and fry the spring onions for a couple of minutes until softened. Take off the heat and mix in roughly half the steamed cauliflower. Drain the anchovies (reserving the oil which is good for drizzling over pizzas) and chop half the fillets finely. Shell and chop one of the eggs. Tip the anchovies, eggs, capers and parsley into the cauliflower together with the vinegar, toss together and season lightly with salt and pepper (go easy on the salt because of the anchovies). Tip the salad onto a serving plate or divide between two plates. Shell and quarter the remaining egg and arrange over the salad along with the remaining anchovies. Scatter over a little more parsley and serve with some crusty bread or new potatoes.

If you don't like anchovies or not quite as much as we like them you could save the other half of the tin for topping a pizza or adding to a pasta sauce. The leftover cauliflower will make the base for a curry - as would any leftover potatoes.

My veg box challenge

Have just picked up my veg box and this is what's in it:

1 medium-sized cauliflower
1 spring cabbage - hispi, I think
A bag of mixed salad leaves (enough for 2)
4 medium courgettes (435g)
4 leeks (450g)
4 medium carrots (445g)
and just over a kilo of potatoes

My first reaction is that even though this is organic produce it's quite expensive for £8.50 - probably about £1 more than I'd pay in a shop. I'd expect to pay that if they delivered it but we had to collect it.

The produce looks reasonably fresh except for the cauliflower which feels a bit limp.

There are no onions which is a bit of a pain as it means I'll have to substitute leeks (for which I can think of better uses) or go out and buy some. And the shops - apart from ever-open Tesco - are now shut

And cabbage is not exactly what I feel like eating in this weather. But it's hardly the fault of the growers that we've suddenly plunged into a heatwave.

The key to not wasting a veg box I've discovered from previous experience is to decide what needs to be used up first - in this case the salad leaves and the cauliflower. The courgettes and leeks should be used next then the cabbage and finally the carrots and potatoes which have a protective covering of earth.

Off to the kitchen . . .

My veg box challenge

Have just picked up my veg box and this is what's in it:

1 medium-sized cauliflower
1 spring cabbage - hispi, I think
A bag of mixed salad leaves (enough for 2)
4 medium courgettes (435g)
4 leeks (450g)
4 medium carrots (445g)
and just over a kilo of potatoes

My first reaction is that even though this is organic produce it's quite expensive for £8.50 - probably about £1 more than I'd pay in a shop. I'd expect to pay that if they delivered it but we had to collect it.

The produce looks reasonably fresh except for the cauliflower which feels a bit limp.

There are no onions which is a bit of a pain as it means I'll have to substitute leeks (for which I can think of better uses) or go out and buy some. And the shops - apart from ever-open Tesco - are now shut

And cabbage is not exactly what I feel like eating in this weather. But it's hardly the fault of the growers that we've suddenly plunged into a heatwave.

The key to not wasting a veg box I've discovered from previous experience is to decide what needs to be used up first - in this case the salad leaves and the cauliflower. The courgettes and leeks should be used next then the cabbage and finally the carrots and potatoes which have a protective covering of earth.

Off to the kitchen . . .

Musings about falafel and veg boxes

Yesterday we went to the annual Redland Mayday fete - the first time we've been since we moved to Bristol. It was a huge affair, absolutely packed out with people of all ages. A real community get-together.

Inevitably I had to try the food and picked a falafel stall run by the Falafel King. They sold really big chunky flatbreads stuffed with falafel, coleslaw and red cabbage salad topped with tahini and smoked chilli dressings which you could add to taste. I've never made felafel from scratch but it's such a great food I'm thinking I might give it a try.

Only problem is I don't have a food processor in the flat and I'm wondering if my blender would actually cope with dried - or rather cooked - chickpeas or whether I'd have to add so much liquid it would make them too sloppy. Any thoughts welcome.

I've also ordered a veg box for Thursday. Normally I like to go to my local greengrocers or the market and see what's looking good before I decide what to buy but I know many people order veg boxes and then wonder what to do with them so I thought it might be a useful element of the book.

I've had one in the past and always enjoyed it for the first few weeks but then struggled with backlogs of butternut squash and kohlrabi and longed for some more variety. It does make you eat a healthier, more veg-centric diet though. My daughter Jo is passionate about hers.

Musings about falafel and veg boxes

Yesterday we went to the annual Redland Mayday fete - the first time we've been since we moved to Bristol. It was a huge affair, absolutely packed out with people of all ages. A real community get-together.

Inevitably I had to try the food and picked a falafel stall run by the Falafel King. They sold really big chunky flatbreads stuffed with falafel, coleslaw and red cabbage salad topped with tahini and smoked chilli dressings which you could add to taste. I've never made felafel from scratch but it's such a great food I'm thinking I might give it a try.

Only problem is I don't have a food processor in the flat and I'm wondering if my blender would actually cope with dried - or rather cooked - chickpeas or whether I'd have to add so much liquid it would make them too sloppy. Any thoughts welcome.

I've also ordered a veg box for Thursday. Normally I like to go to my local greengrocers or the market and see what's looking good before I decide what to buy but I know many people order veg boxes and then wonder what to do with them so I thought it might be a useful element of the book.

I've had one in the past and always enjoyed it for the first few weeks but then struggled with backlogs of butternut squash and kohlrabi and longed for some more variety. It does make you eat a healthier, more veg-centric diet though. My daughter Jo is passionate about hers.