Burchills boxes · Subscription
Veg Simplified
A fresh veg box delivered weekly or fortnightly.
- Box can be delivered on its own
- Pause, skip or cancel before your next charge
What’s in the box
- Jacket Potatoes (4)
- Carrots (500g)
- Broccoli (1 head)
- Leeks (500g)
- Brown Onions (450–600g, typically 2–4)
- Cucumber (1)
- Mixed Peppers (3 in pack)
- Mushrooms (250g)
- Cherry Tomatoes (250g)
Contents may vary slightly with the season and what’s best at market.
How your subscription works
- Only the box repeats
We charge £11.99 to your card before each delivery, every week, until you cancel. Eggs and extras are one-offs for the delivery you add them to.
- Pause, skip, cancel or add extras
Use the “Manage my box” link in your emails. Do it before your next charge and that delivery changes too.
- Early deliveries
We deliver Tuesday to Friday between 7am and 10am. Before 8am, we leave your box in your agreed safe place without knocking or ringing.
Five meals for two
Use the box across five meals for two. See what you’ll need to buy separately, or open a recipe for its ingredients and steps.
You will also need…
These are the extras for two people. Tick the items you still need to buy.
Opens a draft in your email app so you can add an address and send it yourself.
Day 1Leek & potato soup
- From the box
- 1 jacket potato, 250g leeks, 100g onion
- You’ll also need
- 500–600ml vegetable stock, cooking oil, salt and black pepper. Bread to serve, if you like.
Method
- Slice the leeks and onion and dice the potato. Soften the leeks and onion in a little oil.
- Add the potato and stock. Simmer until the potato is tender, then blend and season to taste.
Day 2Roast veg & chickpea traybake
- From the box
- 1 jacket potato, ½ head of broccoli, 250g carrots, 2 mixed peppers, 125g onion
- You’ll also need
- 1 × 400g tin of chickpeas, drained, 2 tbsp oil, salt and black pepper. Optional: 1 garlic clove (add a bulb to your box as an extra), smoked paprika, mixed herbs or fresh thyme.
Method
- Heat the oven to 200°C (180°C fan). Chop the potato, carrots, peppers and onion into bite-sized chunks; crush the garlic clove, if using. Toss with the oil and seasoning on a large baking tray and roast for 20 minutes.
- Add the chickpeas and broccoli florets, toss and roast for another 15–20 minutes until golden and tender.
Day 3Mushroom & tomato omelette with cucumber salad
- From the box
- 125g mushrooms, 125g cherry tomatoes, ½ cucumber
- You’ll also need
- 4–6 eggs (your own or the optional six-egg add-on), 1 tbsp cooking oil or butter, salt and black pepper.
Method
- Slice the cucumber into rounds and set aside. Slice the mushrooms and halve the tomatoes. Fry them over medium heat for 4–5 minutes until softened.
- Whisk the eggs with salt and pepper, pour over the veg and cook gently for about 3–4 minutes, until set. Fold and serve with the cucumber.
Day 4Veg & noodle stir-fry
- From the box
- ½ head of broccoli, 250g carrots, 250g leeks, 1 mixed pepper, 125g mushrooms, 100g onion
- You’ll also need
- 2 portions of noodles (150–200g dry or 2 straight-to-wok nests), 2 tbsp soy sauce and 1 tbsp cooking oil. Optional: 1 garlic clove (add a bulb to your box as an extra), ginger or sesame oil.
Method
- Prepare the noodles according to the packet. Cut the broccoli into small florets, thinly slice the other veg and finely chop the garlic clove, if using.
- Stir-fry the veg in hot oil over high heat for 5–6 minutes, until tender-crisp. Add the noodles and soy sauce and toss for 1–2 minutes until heated through.
Day 5Jacket potatoes with chopped salad
- From the box
- 2 jacket potatoes, ½ cucumber, 125g cherry tomatoes, 50g onion
- You’ll also need
- 1 × 400g tin of baked beans, salt and black pepper. Optional butter or grated cheese.
Method
- Prick the potatoes with a fork. Bake at 200°C (180°C fan) for 1 hour to 1 hour 15 minutes, until crisp outside and fluffy inside.
- Finely dice the cucumber, tomatoes and onion and toss with salt and pepper. Heat the beans, split the potatoes and spoon the beans over them. Serve the salad on the side.