Our recipes & blog
Do you have leftover or wilted vegetables in your fridge? Don't throw them away! Turn them into a delicious and versatile vegetable stock that can be used for soups, stews, sauces, and more. Learn how to make your own vegetable stock in our latest blog post, where we share some tips and tricks on how to cook sustainably and deliciously.
Celery is the Veg of the Week for Huckleberry Organic Fruit & Veg box. This crunchy veggie is full of antioxidants, anti-inflammatory compounds, vitamins, minerals, and fibre. It can boost your immune system, lower your blood pressure, improve your digestion, and more. Find out what's inside next week's box.
This Celery and Apple Salad with Yogurt Dressing is a fresh and healthy no-waste recipe that uses the whole celery, including the leaves. It's easy, delicious, and nutritious. Celery and apple have many health benefits, such as boosting your immune system, lowering your blood pressure, and improving your digestion. Click here to get the full recipe and instructions.
Welcome back to our "Spread the Love, Not Waste" recipe series, where we share some delicious and sustainable ways to use organic fruits and vegetables from Huckleberry. We have another recipe that will help you reduce food waste and enjoy the full flavour and nutrition of your produce. Did you know that you can also use the leaves and stems of the beetroot? They are edible and packed with vitamins, minerals, and antioxidants. Instead of throwing them away, you can turn them into a crunchy and tasty snack that pairs well with a creamy beetroot hummus.
If you are looking for a delicious and easy dessert to make with our new season freedom plums from Hastings, look no further than this Freedom Plum and Apple Crisp recipe. This crumble is bursting with juicy organic freedom plums and tender apples, topped with a crunchy oat mixture. It is perfect for serving with vanilla ice cream or whipped cream.
Next week, we have a special treat for you: BioGro Certified Organic Freedom Plums from Hastings. Grown with care and certified organic by BioGro, these freedom plums are not only delicious but also sustainably produced, ensuring you get the best of both worlds - taste and ethics. Click to find out what's in your organic fruit and veg box for the week of February 26th.
Welcome to the first post of our “Spread the Love, Not Waste” Recipe Series, where we share some of our favourite ways to use organic fruits and vegetables in sustainable and delicious ways. In this post, we will show you how to make a zesty and flavourful carrot top chimichurri, using the green tops of organic carrots that are often discarded or composted.
Unearth the underrated gem of the vegetable aisle: Organic White Turnips. Often overlooked in favour of flashier counterparts, these unassuming roots pack a punch of flavour and nutrition. Our top tip? Roast them with miso paste for a savoury twist. Enjoy crispy caramelisation outside and tender juiciness inside—a perfect accompaniment to any meal.
Say hello to our Veg of the Week: Organic White Turnips from Canterbury. These versatile roots boast a mild, sweet flavour and are packed with vitamin C, fibre, and antioxidants. From raw to pickled, they elevate soups, salads, and stir-fries.
