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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
25 g flaked almonds
To make the sauce, peel and finely slice the garlic and put it into a pan on a medium heat with the butter.
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.
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.
Grate in half the Cheddar, mix well, taste, and season to perfection.
Snap off and wash the cauliflower leaves, discarding any tatty ones, then cut the centre into florets, slicing up the stalk.
Arrange it all in an appropriately sized baking dish, letting any leaves hang beautifully over the edge.
Pour over the broccoli sauce and grate over the remaining Cheddar.
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
Preheat the oven to 180°C/350°F/gas 4.
Bake for 50 minutes to 1 hour, or until golden and cooked through, then enjoy!