Recipes

  1. Watermelon and Strawberry Gazpacho

    Make the gazpacho in a jug blender. Add all ingredients to the jug and blend on high until smooth. Pour into a 1.5 litre container and chill overnight in the fridge. Store decoration toppings in SnapBoxes for serving...

  2. Red Pepper and Clementine Gazpacho

    Heat your oven to 180c. Lightly oil and salt the 4 red peppers. Cook in the oven for 30 minutes, until lightly charred. Allow to cool. Add all ingredients to the jug and pulse on high until smooth. Pour into a 1.5 litre container...

  3. Scallop and Prawn poke bowl

    Season the shellfish with salt and lemon juice from 1/2 lemon and store in one of the SnapBox Ovals. Place the baby spinach in the other SnapBox Oval. Store the blackberries and sprouts in the two SnapBox Originals. Place...

  4. Sea Bass &Trout Ceviche with a Pop

    Finely slice the seabass and trout fillets. Place into a bowl. Juice limes, and clementine, and drizzle over fish. Slice, and mix in, onion, peppers, and cucumber. Cover, and chill in fridge for about 1 hour...

  5. Chilled Ash-e doogh soup

    In a jug blender, add all the ingredients and pulse together until smooth. Taste and season with a little more salt if needed. Store in a bottle/contain in the fridge overnight. Decant the soup into an insulated...

  6. Skillet Flatbread with three tasty dips

    Pack all your dips, and your LunchKit into a bag for transport. At your chosen location, make the Skillet bread: Pour 200g flour into a StackBowl. Add the salt, pepper and oil and mix until the mixture resembles breadcrumbs...

  7. Wild Rosti

    Grate the potato, carrot and onion one at a time on the Chopping board and add to the SnapBox Oval. Add in the foraged or dried herbs, season with salt and pepper. Mix well together.  Heat one tsp rapeseed oil in the pan...

  8. Coffee Cake Caramel

    Mix all ingredients together, until you have a thick, spoonable batter. If you need to loosen the batter, add a little milk or water, 1 tbsp at a time. Heat 1 tsp the oil in the pan to medium, use the rest of the oil to grease...

  9. Salt Baked Beetroot with Honey Mustard

    Skin the beetroot and put in the oven, cooked at 180c for 90 minutes. Or put in a pot of cold water, bring to the boil, reduce to a simmer and cook for 30-40 minutes. Peel and slice the beetroot into thin strips. Mix the beetroot...

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