Meadowside Online Shop

17-01-20 UPDATE — Online ordering via the website is suspended. Please see the Weekly Veg list on our Facebook page and pre-order using this list.

We’ve produced a quick guide to help you navigate our new online shop. Use your phone to take a screenshot so you have it close to hand. Thank you for choosing to support local when you buy your vegetables and plants from Meadowside Nursery.

Healthy Weeknight Meals

Cooking can sometimes feel like a chore at the end of a busy day. But preparing a simple, healthy meal doesn’t have to be time-consuming. We love sharing your Instagram posts, so here are the recipes behind them – some quick wholesome dishes that you and your family will love using the best of what’s in season here at Meadowside. They can even be prepared in advance.


Serves 8 as a side, 4 as a substantial dinner with crusty bread and some greens

Cooks In1 hour 35 minutes

Not too tricky to make

  • 2 cloves of garlic
  • 50 g unsalted butter
  • 50 g plain flour
  • 600 ml semi-skimmed milk
  • 500 g broccoli
  • 75 g mature Cheddar cheese
  • 1 kg cauliflower
  • 2 slices of ciabatta or stale bread
  • 2 sprigs of fresh thyme
  • olive oil
  • 25 g flaked almonds
  1. To make the sauce, peel and finely slice the garlic and put it into a pan on a medium heat with the butter.
  2. When the butter has melted, stir in the flour for 1 minute to make a paste, then gradually add the milk, whisking as you go, until smooth and starting to thicken.
  3. Roughly chop and add the broccoli to the pan and simmer for around 20 minutes, then mash or blitz with a stick blender until fairly smooth.
  4. Grate in half the Cheddar, mix well, taste, and season to perfection.
  5. Snap off and wash the cauliflower leaves, discarding any tatty ones, then cut the centre into florets, slicing up the stalk.
  6. Arrange it all in an appropriately sized baking dish, letting any leaves hang beautifully over the edge.
  7. Pour over the broccoli sauce and grate over the remaining Cheddar.
  8. In a food processor, blitz the bread and thyme leaves into rough crumbs with 1 tablespoon of oil and a pinch of sea salt and black pepper, then pulse in the almonds so they retain a nice bit of texture. Scatter the topping evenly over the cauliflower cheese. Cover and pop in the fridge
  9. Preheat the oven to 180°C/350°F/gas 4.
  10. Bake for 50 minutes to 1 hour, or until golden and cooked through, then enjoy!

Five ways with cauliflower

Is there anything more comforting than a bowl of cauliflower cheese and fresh, crusty bread? It’s a family favourite for many of our regular customers.

But now we’re getting to grips with Instagram we’re loving seeing the different ideas you all come up with. Click on the headlines below and follow a link to the recipe.

Cauliflower roast with cumin

Cauliflower and broccoli soup

Cauliflower and leek bake

Shepherds pie with cheesy cauliflower topping