Celery with tomato, chilli and parsley

Posted on October 07, 2015 by Jenny Huxley | 0 comments

I’d like to think that throughout the year, we eat a little bit of everything in our house; you may have noted, vegetables are up there with my favourite things in life. I pride myself with having a broad appreciation for all. However, there’s always the odd one that slips under my radar. I truly am thankful for my Petite Produce Box for reminding me of the unsung heroes. It’s all too easy for me to cruise by certain veggies if they haven’t already been designated a purpose. Celery is a classic example. Used all too frequently for stocks and sauces, celery rarely gets the rock star treatment it deserves.

It has a distinctive yet delicate flavour that is mildly salty and a wonderful crunchy texture. As I’m writing this I’m wondering why I don’t eat more celery?! Maybe you are too? Here's my favourite warm celery recipe.

Celery with tomato, chilli and Italian parsley

Serves 4


  • 1 bunch of Te Manaia organic celery, trimmed and cut into 1-inch diagonal pieces
  • 1 tablespoon of extra virgin olive oil
  • 4 cloves of crushed garlic
  • 1 anchovy, rinsed and chopped (optional)
  • 1 can of organic chopped tomatoes
  • 1 handful of roughly chopped flat-leaf parsley
  • A pinch of sugar
  • A pinch of chilli flakes
  • Salt and freshly ground pepper to taste


Cover and steam the celery for 5 minutes, until just tender. Remove from the heat and drain.

Heat the oil over medium heat in a large, heavy pan and add the garlic. After about 30 seconds, add the anchovy if using,then the tomatoes, 2 tablespoons of the parsley, the sugar, chilli flakes and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture smells so good, you can’t wait any more.. About 10 minutes. Stir in the remaining parsley just before serving.

This is yummy all on its own, with a good hunk of Leeds Street Polenta and Rosemary bread to mop up the juice or as a veggie dish to go alongside some lamb. The anchovies and chilli work really well with other robust flavours. If you wanted to make more of a veggie feast out of it, stir it through some Bongusto fresh pasta and add a few kalamata olives.

A few other suggestions that deserve a mention..

  • Smashed avocado with feta and celery on toast or stuffed inside a fluffy baked potato
  • Celery, blue cheese and hazlenut. A winning combo; add some chickpeas, farro and rocket for a wholesome and protein packed salad.
  • For all those who love to make brunch on the weekends, celery in  potato rosti is delish. Finely shave a few sticks and add it to your mix.

I think we can all agree that celery doesn't deserve to be stuck at the bottom of the pan!



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BBQ'd Red Cabbage Rolls with Smoked Tofu and Vegetables

Posted on October 01, 2015 by Jenny Huxley | 0 comments

I promised myself I wouldn’t reference the weather..but how can I not when the sun has been shining so brightly?! Now, I probably shouldn’t go too wild, but…It’s been so long since we’ve had a bbq in our little house, I feel we deserve a little Al Fresco loving! This week, from my magical box of goodies I’m going to make some smoked tofu and vegetable red cabbage rolls.

If tofu isn’t your thing, you could sub in some pre roasted mushrooms or even some meat. (Chicken or Pork works well with this recipe)

I think this is the perfect way to utilise some of the fab ingredients we’ve got going on in the Petite Produce Box this week. Lots of versatile veggies to be quickly flash fried or made into interesting salads! You could eat these cabbage rolls hot along side some Miso Maple glazed chicken or cold at a picnic, if they survive a night in the frigde. They're perfect for a midnight snack :)

Smoked Tofu and Vegetable Red cabbage rolls

Serves 4 (2 Each)


  • 8 Large Red Cabbage Leaves and a little light oil for brushing

For the filling

  • 100g of roughly grated smoked tofu
  • 125g (half the bag) of Te Manaia Mung Beans
  • 1 cup of grated carrots (about two carrots)
  • 1 teaspoon of finely grated ginger
  • ½ cup of finely chopped coriander..leaves and stalks
  • 2 tablespoons of tamari
  • 1 teaspoon of sesame oil
  • 1 tablespoon of rice wine vinegar
  • ½ teaspoon of sugar
  • 1 teaspoon of cornflour

Bring a large saucepan of water to the boil add the cabbage leaves and turn the heat off. Set aside for 2 mins. The leaves should be tender but not soggy. Drain well and rinse under cold water until completely cold. Set aside and leave them to dry.

For the filling, pop all the tofu and veggie stuff in a bowl and toss together lightly to combine. In a separate little bowl put the rest of the ingredients, whisk together and then pour the mix over the veggies. Season with a little salt and pepper and stir to coat all the vegetables.

Place about ½ cup of mix at the bottom of the cabbage leaf and try and keep the mix as compact as possible for rolling in a sort of oval shape. As you roll tuck in the sides and do one flip over. (You may have some escapees (you may even have a neater way of doing this than me, I’m a bit of an animal) but don’t worry as you are going to roll them in foil for the bbq anyway).

Repeat with the remaining leaves and the rest of the filling.

Use 8 pieces of foil (big enough to fully wrap the rolls).  Brush each piece of foil with a little oil and roll each cabbage roll in the foil, twist the package firmly at the ends to seal. Preheat the bbq to medium and cook for 10 mins and serve with sunshine.

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Cauliflower Bread

Posted on September 23, 2015 by Jenny Huxley | 0 comments

Spring has sprung; it’s official. Never mind the puddles and upturned umbrellas. Spring is here because Asparagus says so. Happy to headline a salad or be delicately draped on the side of your plate, it comes just at the right time for a little seasonal pick me up.

When it comes to my own preparation of this sweet nutty vegetable I’m a bit of a stuck in the mud and not terribly adventurous. If a bunch of slender (or chunky) stems came to me in my Petite Produce Box all season I would most likely prepare them the same way; roasted or grilled on my barbeque. But you really should try them shaved, raw in a salad, or braised in a little stock and a knob of butter, steamed drizzled with olive oil or jammed into your ‘whatevers in your fridge’ Friday Frittata. The message is clear; love thy Asparagus, because it’s not here for long!

But lets not forget the rest of our bounty! In the Petite Produce Box this week we have some Zoe's Garden Agria Potatoes, Te Manaia purple sprouting broccoli, lovelier than ever and makes a simple yet delicious salad with some Te Manaia sprouts and some toasted seeds. Zoe’s Garden Spring Greens for a wonderful last minute 'all in' to a stir fry or one pot wonder and Zoe’s Garden Cauliflower for a loaf of easy, no kneading, no nonsense bread.

This recipe makes a firm, moist bread and is definitely suited to open sandwiches and toasting. I use coconut flour, but you could sub in almond flour, but reduce the eggs to 2 (It also calls for some Psyllium husk powder, there is no substitute for this, it must be used to create the faux gluten).

Cauliflower Bread

Serves 8-10 slices


  • 1 Zoe's Garden Cauliflower, trimmed into florets
  • 5 tblspn of coconut flour
  • 4 eggs
  • 1 tblspn of psyllium husk powder
  • 1 tspn of salt
  • 1/2 tspn baking powder


  • Pre-heat the oven to 200 degrees.
  • Pop the cauliflower florets into a food processor and whizz gently until the cauliflower is ‘riced’.
  • Combine all the ingredients in a bowl and mix gently.
  • Grease and line a bread tin with grease proof paper.
  • Spoon the mixture into the bread tin and press down gently with a spoon.
  • Bake for 45 minutes.

Enjoy with lashings of roasted carrot hummus and top with crunchy sprouts for a yummy, happy snack!!

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Chicken and Fennel Tagine

Posted on September 09, 2015 by Jenny Huxley | 0 comments

Spring is obviously trying very hard to present itself and I appreciate that, I really do, but it will have to do a little better if I am to stop making one pot warmers, soups and stews. Not that I mind, especially as I see Te Manaia organic fennel in my beautiful box of goodness this week. I know in a split second that I am going to make a Chicken and Fennel ‘Tagine’. I have all the time in the world to shave it/roast it/juice it..this week I want to slow cook it and revel in its sweet, aniseedy deliciousness.

Don’t be deterred if you haven’t got a conical hat lid ‘thing’, I haven't got one either! A good old casserole dish will do. Make this on the stove top or in the oven, the key is low and slow!

Chicken and Fennel Tagine

Serves 4

  • 6 Cameron Harris Chicken Thighs (chopped or left whole)
  • 2 Te Manaia Fennel bulbs (cut into quarters)
  • 1/4 cup olive oil
  • I medium onion, sliced into rings
  • 1 medium onion, finely chopped
  • 3 or 4 cloves of garlic, finely chopped
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon white pepper
  • 1 ground star anise
  • freshly ground black pepper (to taste)
  • 1 cup of water
  • A handful of flat leaf parsley or coriander
  • 1 lemon sliced
  • 10 jumbo green olives
  • Pour about half of the olive oil into the base of the tagine or the bottom of your casserole dish.
  • Layer in your onion 'rings' and fennel
  • In a bowl, mix the chicken with the chopped onion, garlic and spices. When the chicken is well and truly covered, put the chicken in the middle of the dish and put the remaining onion mix around the chicken.
  • Add the water
  • Sprinkle the parsley around and drizzle the rest of the olive oil over the top and place the sliced lemons and green olives anywhere and everywhere you like.
  • Whether you are cooking in a tagine or a casserole dish, bring it up to a simmer and continue to cook it ‘low’ for about an hour or until chicken is tender.

Traditionally this is served with couscous, but I like mine with lemony quinoa and fresh coriander. I also like to use fresh lemon rather than the more traditional preserved lemon as I find it’s just too salty for me!




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Leek and Winter Greens Tart with Cauliflower crust

Posted on September 02, 2015 by Jenny Huxley | 0 comments

As a new mum I find that I am often on the bottom of my list of priorities; if I don’t make a conscious effort to prepare something ahead of time for myself for lunch, then I will quite happily go ‘without’ and tell myself I’ve earned that second peanut slab after dinner. Something I have just learned after nearly 11 months…in order to look after a small person properly, you have to look after yourself too!

As always I am grateful that my Petite Produce Box comes packed, loaded with care and so much beautiful fresh produce that it would be criminal of me to survive on scraps until dinner.

This week with my Zoes Garden Cauliflower, Zoes Garden Winter Greens and Leeks I’m going to make a tart. Something quick and easy (of course) to make and something I can grab from the fridge when hunger strikes!

Leek and Winter Greens Tart with Cauliflower Crust

Serves 4-6


For the crust

  • 1 Zoes Garden cauliflower, stems removed
  • ½ a cup of grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon of mixed herbs/spices of your choice
  • A pinch of salt and freshly ground black pepper
Spray a medium size tart tin with non-stick spray and set aside.
Cut the cauli into pieces and remove as much of the stem as possible. Rinse the florets in a colander.
Pulse the florets in a food processor until they look like 'crumbs'.
Place them in a pot of boiling water and cook for about 5 minutes. When they are cooked, set aside and cool for about 10 minutes. When cool, use a strong kitchen towel to wring out all of the moisture. Pop the ‘dry’ cauliflower back to bowl.
Preheat the oven to 220 degrees. In a small bowl, blend together the Parmesan, egg, and spices. Add to the cooled cauliflower and mix together with your hands.
Transfer the dough to the tin and smooth it out with your hands; spread it evenly to cover the bottom and the sides.
Bake for about 15-20 minutes until the edges are brown. Allow to cool before adding your filling

For the filling

  • 200g of Zoes Garden Winter Greens
  • 1 large Leek
  • 200ml of milk
  • 150ml of cream fraiche or whizzed up cottage cheese or cream
  • 2 eggs
  • 85g of grated parmesan
    Trim the Leeks and Winter Greens and chop fairly finely. In a large pan sauté the leeks and cook until they start to soften before adding the greens into the mix. Season well and when cooked, leave to cool for a few minutes before arrange the mix on the tart crust.
    Beat together the milk, cream and eggs until they are well blended. Stir in the Parmesan and some freshly ground black pepper and then pour into the tart case. Bake for 25 mins until just set.


    This will last a good few days in the fridge, but if you have a busy house on the go, it’s perfect to pack up for a school/office lunch.



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