Type: Veg Box
Spiced mashed aubergine and peas
More often than not, staff food at the Ottolenghi delis uses up leftover roasted vegetables, mixed with some of our abundance of…
(all the) herb dumplings with caramelised onions
We love the abundance of herbs at play here, which lends a deep earthiness to these dumplings. Cooking down the herbs in…
Smooshed carrots with coriander-pistachio pesto and pickled onions
Think big, bold colours and flavours: this dish is a good way to dress up the humble carrot in its most fantastic…
Not-your-average tomato salad
The flavourful dressing is what makes this salad so unique, thanks to the infused ginger and garlic oil which certifiably takes your…
Green herb bagna cauda
This dip is loosely based on bagna càuda, an Italian dish made from anchovies, garlic and olive oil. Here we add earthy…
Tabbouleh fritters with quick chilli sauce
You can choose to eat these as they are or, for the ultimate veggie pita, make the homemade pitas on, open them…
Black lime beef skewers with sumac onions
Black limes act as both a flavour enhancer and a tenderiser in this marinade, softening the meat but also giving it an…
Very giant giant couscous cake
This very giant cake is very versatile in that you can use other leftover cooked grains or whatever herbs, cheeses and spices…
Ixta’s biang biang noodles
This recipe is inspired by Xi’an Impression, one of Ixta’s favourite restaurants in north London, serving the food of the Shanxi Province…