ASDA got in touch and challenged me to rustle up three recipes using their new Wonky Veg box. Priced at just £3.50, the cardboard box is full off seasonal vegetables. With the only snag being the fact they're all a little bit misshapen. But they taste perfectly fine! It's to encourage the public to waste less food and trying the imperfect vegetables that usually get thrown away.
So what did I make? Well I put together three different recipes and still have so much left over! The below menu fed five people comfortable. The only vegetables pictured below that were bought separate was the radishes and the spring onions and I didn't have many salad items.
Prawn cocktail
Ingredients:
Half a cucumber
3 peppers
1 bag of radishes
1 pack of cooked king prawns
8 spring onions
5 heaped tbsp light mayo
4 tbsp tomato and chilli chutney
2 tsp Worcestershire sauce
2 tsp creamed horseradish
A splash of lemon juice
Method:
1. Mix the mayo, chutney, Worcester sauce, horseradish and lemon juice together to make the seafood sauce.
2. If you have one, used a spiralizer to create cucumber ribbons. Place the chopped salad nicely in a small glass bowl.
3. Place 5-6 prawns in the middle before pouring a couple of tablespoons of the sauce over the top.
Cottage Pie - taken from Hairy Bikers Dieters cookbook with a few weeks
Ingredients:
800g potatoes
3 leeks
150g low fat creme fraiche
500g extra lean mince
1 can of chopped tomatoes
3 tbsp of tomato puree
2 tsp Worcestershire sauce
1 parsnip
2 carrots
3 small onions
500ml of beef stock made with one stock cube
Salt and pepper to taste
Method:
1. Cook the mince, parsnip, carrots and onions in a large dish for around ten minutes - until the meat has browned.
2. Stir in the chopped tomatoes, tomato puree, Worcestershire sauce and beef stock. Bring to the boil and then let it shimmer for around 40 minutes. Stirring occasionally.
3. Once the meat has been shimmering for around 20 minutes, peel the potatoes. Chopped into small chunks and cook them until they are soft.
4. Once the potatoes are nearly done, sautéed the chopped leeks for five minutes. They must be softened but not coloured.
5. Drain the potatoes, tip back into the pan and add the creme fraiche and leeks. Mash everything together until it is smooth. Preheat the oven to 200 - adjust accordingly.
6. Pour the beef mixture into an ovenproof dish and layer with the mashed potato.
7. Bake for 30 minutes in the oven or until the topping is lovely and golden. Serve with savoy cabbage or a veg of your choice!
Carrot cake with cream cheese frosting
I've actually made this before and posted the recipe on the blog.
Overall I was so impressed with the box and really couldn't believe just how many different types vegetables were in it. It's fantastic value for money and a great way to encourage people to eat healthier.
