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.
Sesame soy broccoli and kale
Carrot and parsnip hash
Honey & ginger glazed parsnips and carrots
Beetroot risotto
Roasted beetroot and horseradish In-The-Hole