Food shopping can be a bit of a minefield at times, particularly when choosing products you will enjoy, whilst balancing cost, environmental and ethical issues.
Personally speaking, food shopping will always be a toss up between these factors. Cost is a major factor, but I am definitely part of a growing number of people wanting to eat local, seasonal Organic food. Part of the difficulty with that for most people is actually sourcing ingredients – I certainly struggle to find a good farm shop, and don’t always have loads of time to dedicate to food shopping. So, with that in mind, I was keen to try a veg box from Abel & Cole, as they offer a wide range of groceries as well as fruit and vegetables.
My delivery arrived at my door within my allotted time frame, and included fresh vegetables, meat, wine, olive oil, fruit, vegetables and chilies. All the meat and vegetables was from within a 150-mile radius from my home, and was all Organic and very, very fresh. The wild venison from Hampshire Game was superb. Like for like prices are extremely competitive. The quality of the produce is outstanding, and it is a very convenient way to shop. All boxes come with a selection of seasonal recipes for you to try, but here are some of my seasonal recipes for you to try – all made with ingredients from my veg box.
Venision steaks with Sage, Rosemary and garlic
2 Venison minute steaks (appx. 250-300g)
4 cloves garlic, peeled and crushed
1 spring rosemary
6 sage leaves
8 tbsp extra virgin olive oil
Place all the ingredients into a large, shallow dish and mix well to combine. Leave to marinate for at least an hour – the longer you can leave it the better the flavour.
When you’re ready to cook the steak, preheat a pan (preferably a grill pan) under a hot heat. Add the steaks and cook for 2-4 minutes on each side. Cook the herbs and garlic with the meat, too.
Once the meat is cooked to your liking, allow to rest for 10 minutes on a hot plate to become more tender.
Serve with some freshly steamed green beans and baked squash
Baked onion squash with garlic and sage
An onion squash
3 cloves garlic
6 sage leaves
A generous drizzle of extra virgin olive oil
Preheat the oven to 180C
Cut the top off of the squash and remove the seeds and stringy flesh from the inside. Place onto a large baking tray and put the garlic and sage inside the squash. Drizzle with olive oil and bake for 20-30 minutes until the flesh is lightly browned and tender. Serve immediately.