Simple, sustainable, seasonal

Every day we hear the word ‘sustainability’ in some form, and it’s become a word that we more and more associate with food. But what does it mean?

Our interpretation is that it’s providing healthy food for everyone to eat whilst making sure that there is enough for the generations to follow. How we can achieve this is different for each of us, but we can all do our little bit.

Top of the list at littleseed is to promote seasonal eating, and it has become much easier of late to incorporate this into our daily routine at home. It might take a little more time when planning the weekly food shop, checking labelling whilst out shopping, and making tweaks to the menu, but the benefits are ten-fold. Take our fruit and veg intake. By shopping and eating seasonally, we’re making these readily available, fresh ingredients the star of our dishes, their nutritional value is greater, as is the flavour, and the cost can be considerably cheaper too. 

The little changes we’ve made at home include ordering a veg box delivery, growing what we can in the veg patch with the space and time we have, and having conversations with the people we buy food from. We also choose to buy less, but better quality. It’s really opened our eyes to how we connect with our food.

Now we’ve bedded in those changes, there’s very little food waste too. With 10m tonnes of food wasted in the UK alone each year, it would be ideal if we could all make a contribution to cut that considerably in the future. 

Food miles are also of great importance to us – the environmental impact of shipping produce into the UK is huge. That’s why opting for our homegrown rapeseed oil over Mediterranean olive oil helps us tick the box of sustainability. It’s a big consideration all round, but an easy switch when you consider not just the food miles but the health benefits of our cold pressed rapeseed oil, but that’s another blog!

All along the chain from growing, processing, transporting, selling, storing, buying and throwing away food has an impact on the environment, so there’s always somewhere we can take responsibility. Make those little changes to connect with where your food comes from and see the bigger picture. You won’t regret it.

Here’s the seasonal fruit and veg we’re enjoying now until March. You’ll agree there’s plenty of inspiration even during Winter!

Apples, Beetroot, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celeriac, Chicory, Jerusalem Artichokes, Kale, Leeks, Mushrooms, Onions, Parsnips, Pears, Potatoes (King Edward), Purple Sprouting Broccoli, Spring Greens, Spring Onions, Squash, Swede, Watercress

Here’s a tasty recipe for you to make the most of the veg box and also any leftover veggies! It’s a winner because it’s ticking the seasonal box for us, economical, quick and simple to make, and one all the family can enjoy as you can pick and mix the veg you know they love!

CHEESY SEASONAL VEGETABLE PIE

Serves 4 - 6

Ingredients 

75ml Littleseed Rapeseed Oil

1kg mixed seasonal veg (prepared weight)

1kg potatoes (peeled weight)

75g plain flour

500ml milk

150g grated cheddar cheese

Salt & Pepper to season

Method 

Heat the oven to 200C / Fan 180C / Gas Mark 6

Cook the veg until just tender and drain. Cook the potatoes and mash them.

To make the cheese sauce, put the oil in a non-stick pan over a low heat, gradually mix in the flour. Remove from the heat and slowly stir in the milk, adding a little at a time. Put the pan back on a gentle heat and stir continuously until the sauce thickens. Add the grated cheese and continue stirring over a low heat until the cheese melts into the sauce. Season with salt and pepper.

Put the cooked mixed veg into a large, deep, oven proof dish, pour over the cheese sauce and gently mix together. Put the mashed potato on top of the cheesy veg, rough up the top with a fork and bake in the oven for about 45 minutes until heated through and the top begins to brown.