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Scarecrow’s Kitchen

Exciting times at the moment at the Scarecrow’s Kitchen HQ, we are really proud that our Made For You meals are selling like hotcakes, over 100 delivered to our amazing customers across Brighton and Sussex.

Thank you to everyone that has eaten our 100% vegan meals. I just wanted to highlight that we only use their finest Scarecrow’s Pantry produce and our packaging is 100% compostable.

This weeks recipe is a wonderfully tasty Moroccan inspired tagine which will soon be available as part of the Made For You range. Bursting with middle Eastern flavours and packed with vegetables this is going to be a popular one.

We also love to hear your feedback, please leave us messages and show us photos of you enjoying our food.

If there is any dish that you would like to see as part of our Made For You range please don’t be afraid to let us know.

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The best Yorkies

Not very vegan I know, but just took these beauties out of the oven for the family and thought I’d share……

So easy….

Get your oven preheated to 200c, place your tin in the oven with a generous amount of vegetable oil.

Using the same size coffee mugs from your cupboard, measure equal amounts of eggs, flour and milk in to each mug.

Starting with the eggs, 4 will make roughly 6 large Yorkies, crack them in to the first mug, then fill the the other 2 mugs separately with milk and flour to the same level…..simple

Pour all 3 into a large mixing bowl then season with salt and pepper and beat hard with a whisk, its really important to incorporate some air in to the mix.

Once the oil is hot, you’re ready, pour into each well and place back into the oven and bake for 16-18 minutes.

My little trick to test when you think there ready is to stare at the risen pudding and if there is any movement get them straight back into the oven

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Thai red curry paste

Check out my new recipes this week

This vegan Thai red curry paste is fresh, zingy and warming. It can be stored in your fridge in an air tight container with a layer of oil on top for 2-3 weeks or alternatively frozen down in in little portions.

To make this vegan I have replaced the Shrimp paste that is usually found in Thai pastes with a few drops of soy sauce, this will balance the flavours with a little salty kick. This recipe will produce enough paste for a least 10 curries.

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Cararmalised baked potatoes

My quick recipe this week is so tasty and so simple , they are perfect if you have friends coming round for lunch, 10 minutes of prep, then in the oven for about 45 minutes. The best thing about these potatoes they will soak up the stock and then caramalise.

They give you time to concentrate on other things and the smell of the garlic and rosemary makes everyone feel hungry.

1 – Wash and cut the potatoes in to even wedges, fill the roasting tray.

2- Throw in loads of peeled garlic cloves and fresh rosemary.

3- Using a vegetable or chicken stock, fill the roasting tray 1/4.

4 – Season well with fresh ground salt and pepper.

5 – Place in preheated oven at 180c to cook for roughly 45 minutes.

6 – Serve and enjoy.

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Green beans

My quick recipes this week is for those little nutritious beans packed full of Vit A and B.

Quick and easy

Did you know green beans are the unripe young fruit of the common runner bean . Green beans are known by many common names, including French beans, string beans, snap beans, snaps, and the French name haricot vert.

1- Pinch off the root</

2-In a frying pan heat up a little drizzle of sesame oil.

3-Drop in your beans and sauté for 3-4 minutes.

4-Remove from heat and squeeze half a fresh lemon into the pan

5-Add a small handful of flaked almonds

6-Serve in a bowl and finish with a sprinkle of sea salt

Ready to eat, crunchy, healthy and organic

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Purple Kohlrabi

Why not try this quick recipe, are you thinking what shall do with this beautiful looking vegetable in my box?

1 Peel and large dice your Kohlrabi in to a sauce pan

2 Fill with cold water, add 2 tspoons of cumin seeds, 1 tspoon of ground turmeric and 3 cloves of garlic, bring to the boil slowly, remove from heat and drain,

3 In a roasting tray preheat some vegetable oil, transfer Kohlrabi with the garlic and cumin seeds to the tray, chopped 2 fresh tomatoes and half of a onion, stir

4 Roast for 30-40 minutes at 180c, seasoning well with salt and pepper. sprinkle with chopped coriander, serve and enjoy

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Winter Swede

Swede is a root vegetable, other names include Swedish turnip, neep and turnip – however, elsewhere the name “turnip” usually refers to the related white turnip. The famous British traditional vegetable originated as a hybrid between the cabbage and the turnip. Swede roots are eaten as human food in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, either fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern England, West England and Ireland had a tradition of carving the roots into lanterns at Halloween.

Are you bored of just boiling and mashing for your Sunday roast? if the answer is yes go over to my recipe page and check out a alternative.

Recipes | Scarecrow’s Pantry

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Amazing fennel

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Such a unique flavor and a wonderfully aromatic vegetable to use, why not try simple roasting with olive oil and garlic.

Use this for your Sunday roast as a whole vegetable or pick it down to add to salads, stews and pastas.

Check out my recipe coming this week, fresh, Organic and tasty.

Fennel | Scarecrow’s Pantry

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Get your Christmas day family meal organized

In our house we are all about getting organised, we love it ! It doesn’t always go to plan but we try.

Christmas lunch the most important meal of the year. Your loved ones are ready and waiting at the table which is bursting with Christmas cheer, resembling a scene from a Santa’s grotto, all anticipating the arrival of your world famous Christmas day lunch. But in the kitchen things are not going to plan, the potatoes are not crispy enough yet, the gravy isn’t boiling, half the vegetables are not even cooked yet and the kids are screaming, Oh and you haven even checked the turkey…. I’m sure this will be a very familiar scene this year!


Prepare… get your self ahead. One of the most common problems in the average household kitchen is, do you have enough oven space? Can you cook and finish the largest roast dinner of the year in your oven, knowing too well that most Sundays you struggle?

With a little thinking ahead you can reduce the chaos and stress from your Christmas lunch extravaganza!

Have a try at these little prep ideas-

  • Prep, cook and chill your vegetables on Christmas eve, including the cauliflower cheese topped with sauce and cheese. Cabbage, carrots and broccoli can all be put in a covered bowl with butter and seasoning ready for a reheat.
  • Some items can be prepared a few days ahead. For example your pigs in blankets can be prepared and stored. A little “trick of the trade” to cook your chipolatas, simply put them in a pan of cold water and bring them to the boil whilst stirring. Once the water is boiled, turn off the heat and leave to stand. The residual heat will continue to cook them whilst keeping them moist . Once they’re cooled wrap them in bacon and chill. On the day all you need to do to finish is drizzle with oil and pop into a hot oven, the bacon will crisp up and they will be ready in half the time.
  • Get your gravy ready and stored in the fridge, it can then be easily reheated on the big day.
  • My suggestion is always get your stuffing cooked the day before. It really doesn’t matter if you serve it individual pieces or a tray bake style. On Christmas eve morning prep your stuffing as normal but when you cook do it low and slow, this will stop them drying out. On Christmas day it can be cooked alongside your pigs in blankets, again with a drizzle of oil and only half the time in the oven. Important take the stuffing out if the fridge to adjust to room temp.
  • Yorkies, are they best on the day? Yes… but cooking before and reheating on the day will really ease the stress of balancing and switching between different temperatures. My tip is precook them the day before and set aside. On the day you can simply reheat before service and you’re good to go As they will only need a few minutes they can be popped in the oven whilst everything else is being plated up.
  • Peel those potatoes the day before, leave in cold water chopped to the right size and ready to be part boiled.

The ultimate goal of the day is to enjoy yourself, have a few drinks along the way and serve up delicious and memorable family feast, so get yourself organised and good luck !

Follow me here for some more Christmas cooking tips and ideas

Merry Christmas 🙂

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A more sustainable healthy Christmas


Make an informed and wiser decision when buying your tree Real vs. fake

Christmas ideas

Using a real tree seems to be the way forward, no plastic, supporting local business and farmers but what happens to your beautiful tree in the new year when the celebrations are over ? In our view, a real tree that’s been grown with care is the most sustainable choice for Christmas. – the great Christmas tree debate continues.

Why not choose one our Nordic trees delivered still potted, collected from you in the new year and replanted back to nature.


Go Organic

Why not treat one your family members or good friends to a Organic veg box delivery subscriptions, think of all the advantages and love you’re spreading by supporting local, cutting down your carbon foot print and eating more healthy, just to start. Scarecrow’s Organic vegetable supplier is a bio Organic farm run by a mother and daughter called Laine’s Farm just outside Cuckfield. Scarecrow work closely with the family to provide the best produce and always ensuring fair prices are paid for the freshest produce.


Meal plan

Yes, I know it sounds dull and grown-up. It IS dull and grown-up, but just because it’s Christmas doesn’t mean we get out of doing dull and grown-up things.
When you know who is going to be where and for what meals, do a quick back of the envelope meal plan and then shop accordingly.
Remember – the freezer is your friend! Did you know we waste about 250.000 tones of food every year at Christmas!


Drop the Plastic

This is a extremely important one for the Scarecrow family, this is the big one.

The UK generates the weight of 3 million Emperor penguins in plastic waste each year!

Plastic-free principles still apply at Christmas.
Buy loose fruit and veg, look at Scarecrow’s brilliant range.
Look out for cards and paper that aren’t encased in plastic.
Avoid overly packaged gift sets.
Buy kids toys secondhand – my boy already understands the fact that Lego doesn’t always come in a box!

It all really helps.


Eco Friendly presents

Sounds a bit boring but there are so many option out there, website, shops. Put more thought in to where you buy from and further down the line, where did that shop buy from? One easy solution is home made.

Why not try making homemade Jams or Chutney’s, go Organic, why not try my little cheeky recipe below, wash and renew a couple of nice glass jars and you’re ready! This recipe will produce your average supermarket size jar.



  1. Heat oil in a medium sized pot over medium heat. Add onion and cook for 15-20 minutes, stirring gently until just caramelised.
  2. Add remaining ingredients and stir to combine. Reduce heat to low and simmer for a further 3-5 minutes or until the liquid has slightly reduced and mixture has thickened.
  3. Remove from heat and serve warm or transfer to a container uncovered to cool.
  4. Once cooled, cover and set aside until ready to use.