If you're wondering what you could do with this week's parsnips, what about switching up your regular snack of crisps and dips, to some parsnip chips with salsa Verde?
This simple recipe is a tasty alternative for the family to enjoy!
Either as a side dish or the main event, our English grown, Purple Spouting Broccoli which has featured in this week's boxes, has never tasted so good!
We have added two of our favourite recipes, click on the link to view.
This week we had the pleasure of speaking to Anne and Jennifer Cowan, owners of The Good Sister in Carlisle. The two sisters established their business in 2017, embedding their love of travel and food within their small, but mighty menu.
This week we caught up with head chef of Club Concrete Ltd in Carlisle, Chris Sara. Club Concrete - The Last Zebra, Coco Mill, Eaten By Monsters, Art Work and The New Venue on Post Office Court.
He is responsible for developing the ever changing menus for the group as well as ensuring the smooth operation of the kitchens.Â
He has been working for the company for the last six years, after spending his earlier years as a chef in and around Penrith and the Lake District.
He has created a brilliant recipe using various ingredients which will be included in next week's boxes. Â
Paul Sanchez is Executive Chef at Fellpack and The Round in Keswick, both of which are a true celebration of Lake District adventuring, where great food and drink reward the intrepid. You’ll find familiar dishes and classic combinations to suit meat-lovers right through to the die-hard vegans, but each has its own innovative twist.
Richard is the Chef Patron at The Crown and Thistle in Rockcliffe just outside of Carlisle. He re-opened the country pub in June last year, with Jo and their team, many of whom worked together at The Queens in Warwick on Eden and previous to that, The Black Swan Inn, Culgaith. Richard has been a Chef for over 20 years, gaining most of his experience in the Lakes before becoming a Head Chef in 2006.
