Renowned food critic and Telegraph food writer Xanthe Clay and top chef Emily Watkins have collaborated with Natures Premium to create some exciting recipes.

Demonstrating how with a little effort our pre-packed organic vegetables can be used to create some stunning (but simple!) dishes.

 

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Sesame soy broccoli and kale

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Carrot and parsnip hash

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Honey & ginger glazed parsnips and carrots

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Beetroot risotto

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Roasted beetroot and horseradish In-The-Hole

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