Veg on Wheels

Jacqueline Meldrum inspires you to make the most of your weekly veg box

There’s so much choice in a summer vegetable box and it’s a colourful sight. At this time of year, I like to be out in the fresh air as much as possible, so mealtimes become a simple affair. In my kitchen, I’ll be roasting big batches of summer vegetables, chopping salad vegetables and making fresh pesto and hummus. I’ll pop all of it in the fridge ready for quick but tasty lunches and evening meals though the week. I’ll be adding them to sandwiches, wraps, salads and pasta.

This month I’m focusing on Aubergine, Beetroot, Cucumber, Peppers, Raspberries and Rocket.

• You can find more of Jacqueline’s ideas and recipes at tinnedtomatoes.com

BEETROOT

I like my beetroot roasted, it gives it such a wonderful flavour.

Roast beetroot, sweet potato and red peppers together in a pan, then serve them on a dressed green salad or once they are cooked, add a tin of chopped tomatoes and a tin of chickpeas (rinsed) to the roasting pan along with some stock, tomato puree, paprika, dried coriander, salt and pepper and pop the pan back in the oven for another 20-30 minutes until the sauce has thickened. Serve this summer stew with couscous or brown rice.