I’m heading to Ireland tonight and will be there for a few days. Being a bit unorganised (and greedy), I didn’t set a holiday for my box order this week. On Monday, I received a scrummy box of veg – leafy topped carrots, leeks, broccoli and loads of other healthy things. I didn’t want to let all this lovely veg to go to waste.

So, to help shift some of it (and some of the veg from the week before) my son Rory and I had juice and kebabs for dinner last night. It was great. Between the two of us, we ate/drank about 8 carrots, 1 ½ beetroots, a fennel, a leek, ½ a pattipan squash, a good bit of broccoli, a punnet of cherry tomatoes, an enormous Portobello mushroom, a few apricots and an apple.

The juice was a mix of carrots, fennel, apple and beetroot.

For the kebabs, I cut fennel, leek, pattipan, mushroom and apricots into 2-3cm hunks. Popped them into a bowl with some olive oil and spice (I used the Tandoori rub recipe from a few weeks ago). Skewered them with some diced pork and cooked for 10 minutes in the oven on the grill setting.

I felt bloody marvellous this morning.

Now, my bags are packed. My fridge is pretty much clear. All we need to do is find my husband’s missing passport!

If you need any veg shifting tips, do drop me a note: foodie@abelandcole.co.uk

Rachel