The Benefits of Fresh Fruit and Veg Delivery in Suffolk

What Are The Benefits of Fresh Fruit and Veg Delivery in Suffolk?

Across Suffolk, more people are discovering how simple it is to receive fresh produce straight to their door. Fruit and veg delivery in Suffolk brings convenience and freshness together, allowing you to choose a veg box that suits your household and enjoy vegetables and fruit without extra trips to the shops.

Why Choose a Veg Box?

A veg box is a simple way to eat more fruit and vegetables. It encourages you to try new items, discover flavours you might not normally buy, and plan meals around what’s in season. Whether you’re cooking for one, a family, or even catering for restaurants, a regular veg box keeps your kitchen stocked with quality food.

Seasonal veg boxes often include a colourful mix of vegetables. Each week brings something slightly different, helping you eat a varied diet while reducing food waste.

What Are the Benefits of Seasonal Produce?

Seasonal produce tastes better, lasts longer, and is more sustainable. Fruit and veg grown and harvested in season require fewer resources, making them a better choice for both your health and the environment. Choosing seasonal food also connects you to natural cycles, the way people across Suffolk have eaten for generations.

With fruit and veg delivery, you can enjoy this rhythm without having to plan every detail yourself. Your box arrives with what’s best at that time of year, so you can cook confidently knowing the produce is at its peak.

How Does Delivery Support the Community?

How Does Delivery Support the Community

Although delivery services like ours don’t grow produce ourselves, they play an important role in connecting households with fresh food. We collect from trusted suppliers and established producers, bringing their veg and fruit directly to customers across Suffolk.

Every order helps maintain the network of people involved, from the farms that grow the produce to the drivers who deliver it. It’s a modern version of a traditional community system… simple, dependable, and beneficial to everyone involved.

How Can a Veg Box Reduce Waste?

When you choose a weekly veg box delivery, you decide exactly how much you receive. You can order a box that suits your household size, ensuring you use everything before the next delivery. This level of control helps reduce waste and makes meal planning easier.

Reusable packaging and minimal plastic also mean you’re supporting a more environmentally friendly way to receive groceries. Many customers find that a single box per week covers their essentials.

What Makes a Fruit and Veg Box a Good Choice for Families?

Families across Suffolk love the simplicity of a weekly delivery. Children enjoy exploring new veg and fruit each week, and adults appreciate the time saved. The boxes encourage everyone to eat a wider range of food and reduce reliance on last-minute supermarket trips.

It’s also a great way to find new recipes and discover different ways to cook seasonal vegetables. Perhaps adding parsnips to soups or using carrots to create fresh sauces.

Bringing Fresh Produce to Your Door

Fruit and veg delivery in Suffolk is a way to make your household healthier, reduce waste, and support a network of producers and suppliers. Each week, you receive the best produce available: fruit and veg delivered straight to your door.

If you’re ready to enjoy fresh produce without the hassle, discover how Foulgers Dairy can help. Contact us today for more information.

Why Choosing Fruit and Veg Delivery in Suffolk Makes Eating Fresh Easy

Fruit and veg delivery Suffolk area has become a popular way to receive fresh produce without needing to visit multiple shops. From families looking for weekly veg boxes to restaurants that need quality ingredients, delivery services make it easy to keep up with demand.

Rather than collect items yourself, you can order online and have a box of fruit and vegetables delivered directly to your door. It’s a simple way to fill your kitchen with fresh food while saving time each week.

What Makes Fresh Produce So Valuable?

Fresh produce has a taste and texture that processed alternatives can’t match. When you receive fruit and veg soon after they’re harvested, you can enjoy better flavour, longer life, and more nutrients. Regular deliveries help you plan meals around seasonal produce, encouraging a healthier way to eat.

How Do Veg Boxes Encourage Variety?

Veg boxes make it easy to try different items each week. They often include a balanced mix of familiar staples and seasonal specials, helping you discover new ways to cook with vegetables and herbs. You might find potatoes in one delivery and fresh carrots in the next, giving you a steady supply of ingredients to create new meals.

This approach also helps reduce food waste; you receive only what you’ve ordered and can plan your week accordingly. For many households, a weekly box is the perfect way to eat well and shop more responsibly.

Why Is Seasonal Food Better for the Environment?

Why Is Seasonal Food Better for the Environment

Seasonal produce requires less energy to grow and transport. Choosing fruit and veg that are naturally in season reduces the environmental impact linked to long-distance importing. By using delivery services that work closely with suppliers across the UK, you’re supporting a supply chain that prioritises efficiency and freshness.

While we don’t grow produce ourselves, we believe in bringing customers closer to the food they love, providing a straightforward way to receive high-quality fruit and vegetables directly to their door.

How Does Fruit and Veg Delivery Fit Busy Lifestyles?

Weekly deliveries fit seamlessly into modern life. You can sign up online, choose the size of your box, and set your preferred delivery day. Whether you’re a family that wants a steady supply of vegetables or someone looking to eat better without constant shopping, fruit and veg delivery in Suffolk offers a reliable solution.

Once you’ve joined, you’ll receive regular updates and can adjust your order whenever you need to. Most customers enjoy a Friday delivery so they can plan their weekend meals around fresh produce.

How Can Fruit and Veg Delivery Support Local Economies?

Even though we don’t grow the produce ourselves, delivery services help sustain a wider network of suppliers and small businesses. By ordering through a trusted Suffolk service, you’re supporting those who grow, pack, and deliver the food you enjoy. It’s a sustainable way for communities to work together.

What Can You Expect Inside Your Box?

What You Can Expect Inside Your Fruit and Veg Box

Every delivery is different, but you can expect a range of staples and seasonal surprises, fresh vegetables like carrots and leeks, and fruit such as pears and apples. The contents change throughout the year, keeping meals interesting and inspiring you to cook with what’s fresh.

This variety is one of the main reasons people choose veg boxes; they bring a bit of the garden to your kitchen without the need to grow it yourself.

How to Get Started

To begin your fruit and veg delivery in Suffolk, simply register online and choose the box that best fits your needs. You can increase or reduce the quantity of items as you go, and amend your details whenever required.

It’s a straightforward way to make sure your household always has fresh produce available, without running out mid-week or buying more than you need.

A Simple Way to Eat Well Every Week

Choosing fruit and veg delivery in Suffolk is a practical way to bring freshness and balance into your life. Whether you’re a busy family, a food lover, or someone who just enjoys quality ingredients, a weekly veg box makes it easy to eat well every day.

Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.

Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

Source: https://www.bbcgoodfood.com/recipes/warm-spring-vegetables

SWEET EXTRAS

Hot cross buns

Ingredients

For the buns
300ml full-fat milk , plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg , beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon

For the cross
75g plain flour, plus extra for dusting

For the glaze
3 tbsp apricot jam

Method

Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Source: https://www.bbcgoodfood.com/recipes/hot-cross-buns

Easter biscuits

Ingredients

300g plain flour, plus extra for dusting
150g white caster sugar
150g slightly salted butter, chopped
1 large egg
2 tsp vanilla extract or vanilla bean paste

For the iced option
500g royal icing sugar
your favourite food colouring gels

For the jammy middle
Icing sugar, for dusting
400g apricot jam, or lemon curd

Method

Weigh the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps. Beat the egg with the vanilla, then add to the bowl. Mix briefly with a cutlery knife to combine, then use your hands to knead the dough together – try not to overwork the dough, or the biscuits will be tough. Shape into a disc, then wrap in cling film and chill for at least 15 mins. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a £1 coin. Use an egg-shaped cookie cutter (ours was 10cm long; you could also make a cardboard template to cut around) to stamp out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits. Repeat with the other half of the dough. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be). If you intend to make both iced and jammy biscuits, only stamp holes in a quarter of the biscuits.
Bake for 12-15 mins, until the biscuits are pale gold. Cool on the sheets for 10 mins, then transfer to a wire rack to cool fully. Once cool, decorate to your liking (see next steps). Will keep in an airtight container for up to five days.
To decorate the biscuits with icing, add enough water to the icing sugar to make a thick icing – it should hold its shape without spreading when piped. Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip). Pipe an outline around the biscuits, then draw patterns in the middle – lines, spots and zigzags work well. Leave to dry for 10 mins. Divide the remaining icing between as many colours as you’d like to use, then use the gels to dye them. Loosen each icing with a few drops of water, then transfer them to piping bags. Use the coloured icing to fill the empty spaces on the biscuits. You may need to use a cocktail stick to tease it into the corners. Once covered, leave to dry for a few hours.
To make the jammy middle biscuits, dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.

Source: https://www.bbcgoodfood.com/recipes/iced-easter-biscuits

Invite the flavours of spring into your home

With spring just a few weeks away, it’s time to get excited about banishing the extra layers (and cold weather!), putting away the slow cooker, forgetting the stews and pies, and instead opting for the scrumptious delights that spring has to offer.

As the flowers start to bloom, and strawberries and apricots come into season, the recipes to be enjoyed are endless. Colourful displays incorporating your favourite fruits and vegetables are a must-have at this time of year, and we’ve picked out a selection of tasty sweet treats that we know you’ll enjoy making – and even more so eating!

Plus, if you bake any of these delicious bakes, be sure to share them with us on Facebook or Twitter! We can’t wait to see your baked creations.

Jam Cheesecake Cookies

Ingredients

125g cream cheese, at room temperature, chopped
125g unsalted butter, at room temperature, chopped
155g caster sugar
2 tsp vanilla extract
250g plain flour, plus extra, for dipping
155g strawberry jam
75g white chocolate, melted
2 tsp desiccated coconut

Method

Preheat oven to 160C/140C fan. Line 2 baking trays with baking paper. Use electric beaters to beat the cream cheese, butter and sugar in a bowl until pale and creamy. Beat in the vanilla. Use a spatula to fold in the flour until just combined.
Roll level tablespoonfuls of mixture into balls. Place on prepared trays. Dip your thumb in flour and use it to make a 2.5cm indent in each biscuit. Place a spoonful of jam in each indent. Bake the biscuits for 15 minutes or until light golden underneath (biscuits will still be pale on top). Allow to cool, on trays, for 5 minutes before transferring to a wire rack to cool completely.
Drizzle cookies with melted chocolate and sprinkle with coconut.

Source: https://www.taste.com.au/recipes/jam-cheesecake-cookies-recipe/5b3gkgna

Lovely lemon layer cake

Ingredients

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
75g natural yogurt
1 tsp vanilla bean paste or extract
3 lemons, zested

For the drizzle

150g granulated sugar
3 lemons, zest of 2 pared into strips, juiced (you’ll need 60ml)

For the icing
150g unsalted butter, softened
150g icing sugar, sieved
1 tsp vanilla bean paste or extract
300g full-fat soft cheese

Method

Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 minutes using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yoghurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over medium heat and stir until dissolved. Add the lemon zest, bring to a boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 minutes until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 minutes more until thick and creamy. Don’t worry if it doesn’t look thick at first – it will loosen, then thicken again as you beat it.
Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn’t need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Source: https://www.bbcgoodfood.com/recipes/lemon-layer-cake-with-soft-cheese-icing

Bunny Carrot Cake

Ingredients

For the caramelised carrots
225-250g small or baby carrots, peeled and halved lengthways
juice 1 orange (from cake ingredients)
25g butter
4 tbsp light soft brown sugar
200g light soft brown sugar, plus 3 tbsp
150ml light rapeseed oil (we used Cooks & Co with natural butter flavour), plus extra for greasing
100g natural yoghurt, plus extra to serve (optional)
3 large eggs
2 tsp vanilla extract
zest 3 oranges, juice of 2 (save juice of last orange for the carrots, below)
300g self-raising flour
1 tbsp mixed spice
1 tsp ground cinnamon
250g coarsely grated carrot
crème fraîche , to serve (optional)

Method

First, make the caramelised carrots. Put the carrots in a saucepan so they can sit in just about a single layer. Add the orange juice, butter, sugar and enough water to cover the tops of the carrots by just 1cm. Bring to a boil, then cook until the water has almost evaporated and the carrots are left in a sticky syrup – you may want to reduce the heat if the liquid looks more syrupy and go a little slower at the end so the carrots don’t catch. Can be made up to 1 day ahead.
Heat oven to 160C/140C fan/gas 3. Grease a 23cm cake tin. Lift the candied carrots from the pan and syrup, and arrange in the base of the tin, cut side down. Keep the pan and syrup for later.
Whisk together the 200g brown sugar, the oil, yoghurt, eggs, vanilla and zest from 2 oranges. Mix the flour, mixed spice, cinnamon and grated carrot in a big mixing bowl. Stir in the whisked mixture until smooth, then spoon over the carrots in the tin – be careful not to dislodge their arrangement too much. Bake for 45-50 mins until a skewer poked in comes out clean. Cool in the tin for 20 mins.
Meanwhile, add the orange juice to the syrup pan with the 3 tbsp brown sugar. Simmer together until slightly reduced, then stir in the remaining zest.
Turn the cake out onto a plate and spoon over the syrup. Eat just warm or at room temperature with more yoghurt or crème fraîche.

Source: https://www.bbcgoodfood.com/recipes/bunny-carrot-cake

Indulge your taste buds with these blue cheese tips

When it comes to blue cheese, many of us will indulge in and love the distinctive flavour, while some people will quickly disagree, however, this pungent salty and sharp-tasting cheese adds colour and flavour to any meal or cheeseboard, and shouldn’t be overlooked.

Though, if want to try it for the first time and you’re struggling with how to incorporate blue cheese into your meals or if you need new ways to enjoy this marbled delight, then check out these simple ideas.

Salads

Forget the feta, it’s time to bring your salad to life with a sprinkling of blue cheese to add tang to what is usually considered a simple meal. Blue cheese complements a range of salads including watermelon and cucumber salad, watercress and pecan salad, potato salad and even a Caesar salad.

Dessert

This may sound a little more obscure than the other ideas, however blue cheese typically pairs well with sweet ingredients such as honey, dried fruit, apples, figs and walnuts, meaning it would complement a dessert very well. Next time you make a pecan or pear pie sprinkle the top with blue cheese. You can also find numerous recipes for a blue cheese cheesecake, with the cheese incorporated into the cream cheese filling!

If you want to ease your taste buds in slowly, why not try this easy blue cheese-stuffed strawberry recipe for an alternative to the traditional chocolate strawberries?

Ingredients

½ cup balsamic vinegar
3 ounces fat-free cream cheese
1/2cup crumbled blue cheese
16 large fresh strawberries
3 tbsp pecans, toasted, finely chopped

Method

Place vinegar in a small saucepan. Bring to a boil; cook until liquid is reduced by half. Cool to room temperature.
Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in blue cheese. Remove stems and scoop out the center of the strawberries; fill each with about 2 tsp cheese mixture. Sprinkle pecans over filling, pressing lightly. Chill until serving. Drizzle with balsamic vinegar.

Source: www.tasteofhome.com/recipes/blue-cheese-stuffed-strawberries/

Dip

A nice thick blue cheese dip goes well with all manner of snacks and other dishes. Celery sticks, tomatoes, carrot sticks, even plain crisps or tortilla chips!

Make a simple dip using mayonnaise, crème fraîche, white wine vinegar and Worcestershire sauce to try it for yourself. Alternatively, sour cream, mayonnaise, parsley, lemon juice, salt and pepper, with a good helping of cheese, is a delicious dip.

Ingredients

300g soured cream or crème fraîche
100g mayonnaise
150g blue cheese, crumbled
1 tbsp white wine vinegar
1 tsp Worcestershire sauce
1 head celery, cut into batons

Method

In a medium-sized bowl, mix the soured cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning. Pour into a serving bowl and use as a dip for the celery sticks.

Source: www.bbcgoodfood.com/recipes/celery-sticks-blue-cheese-dip

Blue cheese and buffalo sauce

If you love hot sauce on your food then buffalo sauce and blue cheese is a combo that you can’t overlook. Enjoyed by many, the rich, spicy buffalo sauce pairs with the tangy, salty blue cheese creating a mouth-watering mixture. Not for the faint of heart, this pairing is usually common place with chicken wings or bites.

Coleslaw

A popular side to any meal, many people stick to the simple recipe that involves cabbage, carrots, mayo, salt, and pepper, although some people might add onions, lemon juice, honey or mustard. So, mixing up your coleslaw with blue cheese could really give this side dish a kick.

If you’re wondering about the best way to incorporate blue cheese into your coleslaw, there are a few ways, although this recipe, which also adds includes bacon, is a great way to try it for the first time.

Ingredients

8 bacon slices, chopped
¾ cup mayonnaise
2 tbsp red wine vinegar
1 tbsp honey
16 ounces chopped cabbage, carrot, onion
1 cup crumbled blue cheese

Method

Cook bacon in large skillet until crisp. Using a slotted spoon, transfer bacon to paper towels.
Whisk mayonnaise, vinegar, and honey in large bowl. Stir in chopped cabbage, carrot and onion, cheese, and bacon. Season with salt and pepper and toss to coat. Cover and chill.

Source: www.bonappetit.com/recipe/blue-cheese-coleslaw-2

Garlic bread

It may not seem like the obvious choice, but adding blue cheese to your homemade garlic bread can be a game changer. Garlic and blue cheese pair nicely together, and as long as the bread isn’t overpowering the cheese, they can create a taste sensation in your mouth.

If all this talk of cheese has got you in the mood for a cheesy dinner, then be sure to add blue cheese to your next Doorstep Delivery!

Spring has well and truly sprung and the growing season is upon us!

Late spring is a great time to spruce up the garden and prepare for the warmer summer months spent outdoors. Not only does the milder weather provide the welcome opportunity to tackle garden maintenance including mowing the lawn, pruning, tiding beds and giving tired wooden furniture a lick of paint; it’s also not too late to get growing and have a go at sowing seeds! Of course, the British weather can be unpredictable but generally speaking, the higher temperatures in late spring make the soil perfect for sowing and greenhouses warm enough for germination.

Whether you’re germinating in a greenhouse or on a warm windowsill (conservatories are perfect for this!) there are hundreds of varieties of vegetables, salad leaves, herbs and flowers, that are ideal for sowing late spring for flourishing through to the end of the year.

You won’t need much to get started apart from your chosen seeds, seedling pots or trays and a bag of good quality multi-purpose, peat-free compost. If you’d rather save a trip to the local garden centre, we’re now offering bulky garden products as part of our choice of products for doorstep delivery. Just add what you need to your next order!

Late spring growing guide

Salad and herbs

Best sown indoors or into seedling trays, salad leaves and herbs germinate quickly for a fast and full harvest in as little as 6 weeks. Transfer into grow bags for good root health and sow seeds every 14 days straight through until September for a steady supply to store in your fridge and enjoy.

Indoor sowing:

Salad leaves, mixed lettuce, spinach, watercress, kale, rocket, and chicory.
Herbs including basil, garlic chives, curly parsley and coriander.
Edible flowers such as nasturtium and heartsease.

Vegetable seeds

There aren’t many garden projects more satisfying than growing your own produce! Great for getting the whole family involved, you can grow veggies all year-round with good planning and preparation. Late spring is an especially good time to get low-maintenance varieties straight into the ground, greenhouse grow bags or sow indoors, ready to harden off in the early summer months.

Outdoor sowing:

Root vegetables such as beets, carrots, and swede.
Green vegetables including broccoli, Brussels sprouts and peas.
All manner of spring onion, leek and radish varieties.

Indoor sowing:

Courgettes, cucumber and all varieties of tomato – red, green, yellow, striped or plum, the choices are endless!
Beans including dwarf, French, borlotti, runner and edamame.
Pumpkins, squash and sweetcorn.

Flower seeds

There are hundreds of varieties of garden flowers to sow in late spring. Growing from seed might seem like a challenge but if you choose the right varieties you’ll find there’s nothing to it!

Indoor sowing:

Aquilegias, delphiniums, lupins, petunia and foxgloves are great perennials seeds for flowering next year and for many more to come.

Outdoor sowing:

Cornflower, poppies, sunflower, marigold, sweet pea, zinnia and hyacinths will help attract butterflies and bees to your garden.

Once you’ve transferred your seedlings outdoors or into beds, decorative bark is ideal for protecting your soil and beds from summer drought and winter frost. It’s also great for covering large areas or empty beds, helping to suppress weed growth. For optimal plant growth, enriched topsoil can instantly improve the quality of your garden soil, helping with water retention, root growth and lush green leaves.

And don’t forget your feathery friends! A hanging feeder, bird table and fat balls can provide birds and other wildlife with essential nutrition during temperature extremes when natural seed sources are depleted. A joy to watch year-round, fill your feeder with mixed wild bird food, black sunflower seeds and bird peanuts.

Did the Fondue Ever Really Fall Out of Fashion?

Creamy, gooey and indulgent, the 60’s cheese fondue celebrates communal eating at its finest. Not just for celebrations, a central bowl of hot melted cheese and an array of accompaniments makes for an excellent meal. Originally conceived to turn old ends of cheese and stale bread into something more substantial; the beauty of a fondue is you can use whatever you have in the fridge to dunk, and the recipe is so easy too!

We spotted Foulgers customer Caroline Goldsmith’s (@goldcaro) cheese fondue recipe on Twitter. Made from Baron Bigod, a creamy, white bloomy-rind handmade cow milk cheese from Fen Farm Dairy in Bungay, we just had to have it!

Caroline kindly shared her recipe with us, for you all to try!

Suffolk & Swiss Cheese Fondue

Ingredients (serves 2 or 4 as a starter):
200g Baron Bigod, rind removed and chopped into chunks
200g Gruyere or Emmental, grated
Half a pint of white wine
1 tsp lemon juice
1-3 tsps cornflower
Seasoning

Method:
Bring the white wine and lemon juice to a boil in a small non-stick pan over a medium heat. Add the chopped Baron Bigod and grated cheeses and stir gently as they melt. Now add the first tsp of cornflower (mixed with a little water) and allow it to thicken as you stir. The mixture should be gooey and glossy but you may need to add another one or two tsps of cornflower to thicken everything up. This will depend on the cheeses you use and the desired consistency. Add plenty of black pepper then serve immediately, decanted into a warm Pyrex dish or even better, a fondue pot suspended over a tealight. Use fondue forks or skewers to dunk your favourite accompaniments into the warm cheeses and enjoy!

Accompaniments

Melted cheese is especially good because frankly, it goes with most things! Caroline favours serving her fondue with warm crusty bread and chopped up raw veggies – a classic and delicious choice! Other delicious accompaniments include:

Warm crusty baguette or ciabatta, day old is best!
Raw carrots, celery, plum tomatoes, radishes, radicchio
Boiled or sautéed baby potatoes
Lightly steamed cauliflower and broccoli florets
Crunchy cornichons and silverskin onions
Mini or chopped-up sausages
Cured meats such as pepperoni and salami
Thinly sliced apple or pear

Variations:

The beauty of the classic fondue recipe is that it will work with whatever ingredients are to hand. Although not strictly traditional, here are a few tried and tested variations that work well:

Any good quality cheese will work depending on your flavour preferences – just stick to the thirds or 50/50 rule. Try mixing a Swiss variety with buttery cheeses such as Brie, Camembert or sharp Cheddar; or for a classic Swiss go for a mix of Gruyere, Emmental, Fontina and Gouda.
Rub a garlic clove around the pot or dish before you decant the melted cheese for mellow garlicky-goodness without the pungent taste. Or, roast a couple of cloves of garlic in their skin before crushing with the back of a knife for a subtly sweet and infused aroma.
Add a pinch of cayenne pepper, half a tsp of dried mustard powder or a dollop of Dijon for a kick of heat!
Grate a little fresh nutmeg into the mixture for added earthiness and nuttiness. Especially good with smoked cheeses!
Mix your cornflower with a tbsp of Kirsch, brandy or cognac for a more complex flavour. Or, try substituting white wine for your favourite ale or beer, for a hearty finish.

Don’t forget to add Baron Bigod to your next doorstep delivery and as always, we love to see your creations, so please do share your images with us!

Make Your Veggies Shine: Seasonal Side Dishes for Christmas Sparkle

Undoubtedly the most anticipated meal of the year, the Christmas feast is a dazzling array of flavour, colour, texture and deliciousness! Whether the star of the show is turkey, ham or even a nut-roast, the accompanying side dishes make for a meal worth remembering.

From traditional carrots and parsnips to nutty celeriac, sweet squash and Jerusalem artichokes full of umami flavour; take your festive feast to the next level with these show-stopping vegetable dishes! Better yet, these recipes are prep-friendly, so you can get ahead of cooking stresses and easily freeze or prepare in advance.

Don’t forget to add essential seasonal veggies, dairy and household items to your next delivery and let us take the added stress out of Christmas!

Carrot & Sweet Potato Puree

Rich, indulgent and smooth – this puree tastes like sweet heaven and makes carrots feel that bit more special. It’s also great warmed through the next day with cold cuts and leftover nibbles plus, it freezes well for a weekend treat!

900g sweet potatoes
450g carrots
600ml water
1 tbsp sugar
170g butter
220g crème fraiche
½ tsp fresh nutmeg
Pinch of cayenne pepper
Seasoning

Scrub and prick the potatoes before cooking in the middle of the oven on a high heat for around one hour (or until fork tender). Meanwhile, peel and chop the carrots and add to a pan with the water, sugar, a knob of butter and seasoning. Bring to the boil then reduce and cook uncovered for 30 minutes or until tender and the water has mostly evaporated. Do add more water if necessary. Now combine the carrots, flesh from the cooked sweet potatoes, butter and crème fraiche in a blender, a blitz until creamy smooth. Add the nutmeg, optional cayenne pepper and season well to taste. Serve warmed through and enjoy!

Baked Parsnip & Celeriac

Fancy up your parsnips and pair with subtle celeriac for a crisp and nutty side that’s bursting with flavour! Make and freeze the filling up to a month before, defrosting in the fridge overnight before topping with the breadcrumbs.

600g parsnips
1kg large celeriac
30g butter
100ml double cream
1 tsp wholegrain mustard
Handful of fresh sage leaves
Grating of nutmeg
80g breadcrumbs
60g grated parmesan
Optional sprinkle of caraway seeds
Handful of flaked almonds
Glug of olive oil
Chopped fresh parsley

Peel and slice the parsnips into cubes or chunks of equal size remembering to remove the woody core. Prepare the celeriac by peeling and cubing in the same way, then add the vegetables to a pan of boiling salted water for 10 minutes. Drain then mash with the butter and cream adding seasoning, herbs and a grating of nutmeg to taste. Spoon into an ovenproof dish. Mix together the breadcrumbs, parmesan, almonds and caraway seeds in a bowl then sprinkle over the mash, adding a glug of olive oil across the top. Bake for 30-40 minutes until crisp and golden. Sprinkle with fresh parsley to serve.

Roasted Winter Squash & Jerusalem Artichokes

Sweet, nutty and earthy – Jerusalem artichokes are a real festive treat thanks to their delicious hearty flavour. Imagine crossing a globe artichoke with the best roast potato you’ve ever eaten! Roast with sweet squash and fragrant herbs for a great veggie side dish!

800g Jerusalem artichokes
600g butternut or winter squash
1 bulb of garlic
1 tbsp fresh or dried rosemary
1 tbsp fresh or dried thyme
3 tbsp oil
Scattering of sesame seeds
Seasoning

Start by peeling your artichokes or if you prefer the earthy taste, soak and then scrub the skins to remove any dirt. Halve or quarter the larger chokes then throw into a roasting tin. Prepare your squash in the same way, removing the seeds and cutting into wedges or chunks. Slice your garlic bulb, nestling between your veggies then toss with oil, thyme, rosemary and seasoning. Roast in the oven on a medium-high heat until knife tender and crisp on the outside, and the sweet garlic slides out of the skin. Dish into a large bowl before squeezing over half a lemon and a scattering of sesame seeds for crunch.

Add all the trimmings you need this Christmas and enjoy doorstep delivery from Foulgers Dairy. If you have any questions about submitting your order, please contact our customer service team on 01473 784 999.

All the Trimmings: Essential Christmas Vegetables

Turkey may be the star of the show, but be sure to round out your holiday feast with any (or all!) of these delicious Christmas trimmings. Maybe you need something to add a slight crunch or simply a new way to cook carrots? We’ve got a selection of recipes for all your favourite Christmas vegetables.

When it comes to serving the perfect Christmas lunch, Foulgers Dairy have you covered. Take the stress out of Christmas food shopping with delicious seasonal vegetables, including carrots and parsnips, all delivered to your doorstep this December.

Jamie Oliver’s carrots with garlic yoghurt

Roasting brings out the gorgeous, sticky sweetness of carrots, which the garlic yoghurt counters nicely in this dish. It’s super easy and serves 6 as a side – Jamie Oliver’s recipe is a great way to serve fresh carrots on the big day.
Ingredients:

750g small to medium carrots
1 bulb of garlic
1 tsp coriander seeds
1 tbsp sherry vinegar or red wine vinegar
2 tbsp olive oil
300ml thick Greek-style yogurt

Preparation:

Step 1 – Preheat the oven to 200ºC/gas 6 and halve the carrots lengthways, then separate and bash the garlic cloves, leaving their skins on.

Step 2- Place on a large baking tray. Lightly crush and add the coriander seeds, and drizzle over the vinegar and oil. Toss the carrots and garlic to coat, then season with sea salt and black pepper.

Step 3 – Roast in the oven for 45 minutes, or until the carrots are tender and caramelised in places but still have some bite. Remove the garlic as it caramelises or if it looks like it’s burning.

Step 4 – Squeeze the garlic flesh from the skins and mash well. Mix through the yoghurt then serve in a bowl next to the roasted carrots.

Hairy Biker’s roast parsnips recipe

These are a real favourite at Foulgers Dairy, and an essential part of roast dinner tradition. The Hairy Bikers roasted parsnips are one of the most delicious sides to add to your Christmas Day feast this year.

Serving 10 people, these Brussels are a must-have.

Ingredients:

1kg parsnips
2 tbsp goose fat or vegetable oil
Lots of cracked black pepper and a sprinkling of sea salt
2 tbsp honey or maple syrup

Preparation:

Step 1 – Preheat the oven to 180°C/Gas 4. Peel and cut the parsnips into chunks. We tend to cut off the pointy end and then cut the stouter top into pieces roughly the same size so they roast evenly. Heat the oil or goose fat in a roasting tin until smoking.

Step 2 – Toss the parsnip pieces in the hot fat or oil until they are nicely coated, then sprinkle with the black pepper and sea salt. Place them in the oven and roast for about 45 minutes or until cooked and starting to turn golden. The exact cooking time will depend on how big you cut the chunks, so keep an eye on them.

Stage 3 – Add the honey or maple syrup and roll the parsnips in the sticky juices. Return

Nigella Lawson’s perfect roast potatoes

If your tasty turkey is the star of the show, then that makes your roast potatoes a remarkable runner-up. The ratio of crunchy outside to fluffy interior is a feat that we all hope to replicate on the big day, and thanks to this recipe from Nigella, it’s within your grasp

This will serve 10 – 16 as part of the Christmas Day feast.
Ingredients:

640g goose fat
2 ½ kg potatoes
2 tbsp semolina

Preparation:

Step 1 – Preheat the oven to 250°C/230°C Fan/gas mark 9/500°F.

Step 2 – Put the fat into a large roasting tin and then into the oven to heat up, and get incredibly hot. 20–30 minutes should do it.

Step 3 – Peel the potatoes, and cut each one into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle.

Step 4 – Put the potatoes into salted, cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes.

Step 5 – Drain the potatoes in a colander, then tip them back into the empty, dry saucepan, and sprinkle the semolina over.

Step 6 – Shake the potatoes around to coat them well and, with the lid clamped on, give the pan a good rotate and the potatoes a proper bashing so that their edges fuzz and blur a little: this facilitates the crunch effect later. I leave them to rest at this stage. If you don’t, you’ll need to have preheated the oven earlier!

Step 7 – When the fat is as hot as it can be, tip the semolina-coated potatoes carefully into it (they splutter terrifically as you put them in) and roast in the oven for an hour or until they are darkly golden and crispy, turning them over halfway through cooking.

Step 8 – If the oven’s hot enough, they may well not need more than about 25 minutes a side; but it’s better to let them sit in the oven (you can always pour off most of the fat) till the very last minute.

Don’t forget the bread sauce!

Bread sauce is a traditional accompaniment to game and poultry, popular since medieval times in fact! It’s famous for its delicious, creamy texture and complementary herb-tinged flavour –this recipe is sure to be popular.

Ingredients:

500 mlwhole milk
2 sprigs of thyme
Fresh black pepper
1 onion
25g salted butter
125g fresh white breadcrumbs

Preparation:

Step 1 – Simmer 500ml of whole milk with two sprigs of thyme, black pepper and an onion for five minutes.

Step 2 – Remove from the heat and leave covered for 20 minutes.

Step 3 – Strain the milk and return to the head. Add 25g salted butter, 125g of fresh white breadcrumbs and salt to taste. Cook, stirring, until smooth.

Add all the trimmings you need this Christmas and enjoy doorstep delivery from Foulgers Dairy this December. If you have any questions about submitting your order, please contact our customer service team on 01473 784999.