• 1 lb firm raw beetroot, peeled and grated
• 1 medium potato, peeled and grated
• 2 carrots, peeled and grated
• 1 red onion
• 1.2 litre marigold vegetable stock
• Vogel Salt and ground black pepper
• 3 stick of celery
• chopped fresh chilli (optional)
• chopped fresh parsley, beetroot and celery leaves to taste

Put all of the vegetables into a large pan and add the stock and seasoning. Bring to the boil. Simmer gently for 20 minutes until the beetroot and carrots have softened. Add a chilli to taste and adjust the seasoning as required.  Add parsley, celery and beetroot leaves to taste and cook for a further 3 minutes.

I have been enjoying local organic beetroot in my vegetable box from Hankham Organics, Near Eastbourne, East Sussex.

http://www.hankhamorganics.co.uk/Vegetable_Boxes.html

Seasonal ingredients for this recipe are plentiful during July

• Fresh or tinned tomatoes
• Red onion
• Crushed garlic to taste
• Courgettes
• Aubergine
• Red pepper
• Basil
• Mushrooms – optional not traditional ingredient but I always add them to mine
• 1 tsp vegetable bouillon powder
• Ground black pepper

Chop all the vegetables into small bite size pieces

Soften the onion in a tablespoon of olive oil in a large pan.  Add the aubergine and courgette for 5 minutes.  Add peppers, mushrooms and garlic for further 5 minutes.  Dissolve the bouillon powder in a small amount of boiling water.   Add to mixture.   Add the tomatoes, if using fresh tomatoes you may wish to remove the skins by leaving in hot water for a few minutes, then peel when the skins split. Cook for a further few minutes until the vegetables are softened and the flavours combine.   Add shredded fresh basil.

Serve with grilled or griddled fish, spring lamb, or halloumi cheese and a salad of fresh mixed leaves.

I have been enjoying my vegetable and salad box from Hankham Organics for the last few months – their salad bags are fantastic!  Hankham Organics are based in East Sussex, not far from my clinic in Hailsham.

Mix together:

• 1 tin of organic mixed beans
• 3 spring onions finely chopped
• handful of cherry tomatoes – halved
• 1/3 cucumber chopped
• yellow pepper – diced
• mint leaves – finely shredded

For the dressing blend together:

• 4 tbs lemon juice
• 2 tbs olive or flax oil
• wholegrain mustard or pinch of chili flakes
• ground black pepper
• vogel salt

Great for lunch boxes, picnics, BBQs, light supper with mixed leaves …