Always use organic produce for a really healthy meal. Varying the organic vegetables will not stop this dish from tasting amazing, it will be a sizzler!
Lightly fry some leeks, onions and spring onions in a little butter/olive oil, mix in one jar of organic Thai Green curry paste, then place into a slow cooker. Add one tin of coconut milk.
Peel, remove seeds and chop/slice; carrots, parsnip, turnip, swede, spinach, harlequin squash (remove skin), purple sprouting broccoli, one red pepper, spinach and a medium potato.
Another great meal made with all Shillingford Organics vegetables. Organic chicken breast cooked on a bed of onions in organic butter, boiled potatoes, broad beans, pointed hispi cabbage, topped off with spinach and cauliflower cheese, made with gluten and wheat free flour.
Boil some potatoes, whole carrots and towards the end of cooking add the calibrese and broad beans. While this is cooking, melt organic butter and olive oil in a wok, add courgettes, then some onions, followed a few minutes later by roughly chopped black kale and spinach.
Drain the other veg and toss it into the wok to coat it in the buttery oil, season and serve.
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Or click here to watch the video 'Food for a sustainable future.
All Vegetables from www.shillingfordorganics.co.uk
