We were delighted and overwhelmed with entries to our #30WaysWithVeg Competition. We had ideas coming in from all over the country making use of our favourite vegetables, from asparagus and aubergine to wasabi and wild garlic. The entries were impressive, creative and inspiring; it was difficult narrowing down the winners. But narrow we did and are thrilled to announce the winners of our #30WaysWithVeg Competition:
Alex Crawford wins an evening class at Demuths Cookery School for her Roast Courgettes rubbed with spicy polenta and pistachios, served with couscous. We just loved this creative idea for adding texture and flavour to roast vegetables. We look forward to welcoming her here on an evening class with us soon!
Kitchens Cookshop win a selection of 6 different flours from Shipton Mill for their Superfood Salad made with purple sprouting broccoli and beetroot, a stellar combination that would be delicious with some crusty bread (we're looking forward to seeing what the creative people at Kitchens do with their flour!).
Ian Fischer of FoodFrom4 wins a bread box from Hobbs House Bakery for his Beetroot, Kohlrabi and Radish Slaw. We love seeing root vegetables - especially the oft neglected kohlrabi - put to good use, and this is perfect, especially with the clever pairing of baba ganoush (it would also go really well with the bread box Ian will be getting!).
Jack and Danni from Indie Kitchen wins a marvelous mandolin from The Foodie Bugle for their Gluten Free Pizza where the base is made with cauliflower and ground almonds. We reckon the mandolin will come in handy for slicing perfect pizza toppings and are hoping they'll share some favourite topping ideas with us!
Emma Potts of Coconut and Berries wins a fun food package from Rude Health for her Middle Eastern Lentils with roasted cauliflower, sweet potato and dukkah. We like how she's turned roasted cauliflower into a hearty vegan main dish with, what we think is the magic ingredient, dukkah.
Ramsons and Bramble wins a goodie bag from Pukka Herbs for her Carcioffi Alla Romana (Roman artichokes with fresh mint and garlic pesto). We have a real fondness for artichokes and love this simple but elegant idea for using them. Looks beautiful on the plate, too.
Zoe Watson wins two bottles of organic wine from Vintage Roots for her Basil, Gin and Lime Cocktail. We love the idea of using fresh herbs for a cocktail and we reckon Zoe of all people will appreciate her prize of organic wine.
Mehrunnisa Yusuf of come con ella wins a goodie box from Belazu for her Whipped Ricotta and Radish Tartine, a beautiful way to enjoy radishes, and we loved her stories about breakfast rituals in Islamabad and her discover of noon-e-panir-e-sabzi (literally bread, cheese and vegetables).
Thanks to everyone who submitted entries to the competition. There were so many great ideas and we're thinking about how we might make use of them - maybe a #30WaysWithVeg recipe roundup? - watch this space! We also want to offer a huge thanks to those who supplied prizes for this competition. They represent some of our favourite producers and it was a pleasure to feature their beautiful goods as prizes. We hope all of our winners enjoy them!
Comments