Rainbow Tabouleh

Serves 2

Ingredients: 100g red cherry tomatoes, a few stems of small curly parsley, a few stems of flat parsley, 2-3 stems of mint, 1 romero pepper, 1 carrot, 1 baby cucumber.

From the Larder: 100g couscous, 5 tbsp oil, 1 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).


  • Gather all the veg and herbs. Quarter the tomatoes, chop the pepper into 1cm squares, grate or finely chop the carrot. Quarter the cucumber lengthways and slice it. Finely chop the mint and parsley.chopped herbschopped veg
  • Place all in a salad bowl.
  • Whisk olive oil, lemon juice salt and pepper and pour over salad.
  • Make the couscous according to packet instructions and grill meat.
  • While waiting for the couscous to cook, slice the whole block of halloumi into thin slices ½ cm thick and fry on each side until turning golden.frying halloumi
  • Mix couscous into the salad and mix well so that dressing is mixed through.chopped veg landscape
  • Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.angle tabouleh landscape 2

34 Tips for Happiness, Health and Living your Best Life

We all know we should be doing our best to live a healthy life, but it can be quite the task in the midst of summer BBQs, holidays and…just life in general! Everywhere you look, there’s always a popular, new diet that claims to help you lose weight quickly.

But trends and fads aren’t sustainable, nor should they be. In fact, being healthy should be viewed as a lifestyle and not a 3 day juice cleanse. Stop being so hard on yourself and enjoy the wonders that nature has to offer (HINT: #10 on our list). Life is short, so enjoy it while you can with good food, good friends and the occasional glass of good wine!

Download your FREE 34 Tricks to Live Better this Summer Checklist

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A Good Life Starts with Good Food

At THUD, it all comes down to one simple belief:  food is our fuel and real quality ingredients can help us in our quest to live our best life. We believe you should enjoy life’s simple pleasures and find little ways to eat better, and in turn, live better! That’s why we’re focused on creating the UK’s best recipe box with fresh ingredients and delicious recipes.

First, we hand pick high quality ingredients used by top chefs and pack just the right quantities for the meals you order. Each week the Royal Mail posts a THUD box through your letterbox, so no need to be in. Delivery is free. You cook exciting, delicious, healthy meals every week, following our simple recipes.

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Dedication to deliciousness

All of our food tastes – and smells – delicious. We send just the right amount of herbs you’ll need for the recipes in your kit. Give it a sniff and you’ll instantly see why fresh is best!


Ethical outlook

We care for the environment and aim to produce recipes made or grown in a way that is the most sustainable for our planet. We take a flexitarian approach to our recipes, as they can be eaten with or without meat!

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Quality standards

We believe in high quality and regularly carry out quality control checks to ensure every week your THUD box meets the highest quality standards. We want you to feel confident you’re getting the best veg, herbs and spices that the UK has to offer. If you aren’t happy with your box for whatever reason, we refund you- no questions asked.


Check out what’s on the menu for next week, but don’t forget to order before Sunday at midnight! Your THUD box will arrive on Wednesday, just in time for dinner. Count us in!

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Smashed Potatoes and Fixin’s

Comfort food for the soul. Smashed sweet and new potatoes with plenty of fixin’s like sautéed leeks, cherry tomatoes, radishes and rocket. Served with a dollop of yoghurt or grated cheese, this meal goes down a treat!

Serves 2

Ingredients: 1/2 a sweet potato, 4-5 new potatoes, 1 leek, sprig of thyme, 100g tomatoes, 60g radishes, 50g bunch of rocket.

From the larder: 2 knobs of butter, salt and pepper (optional: grated cheese, dollop of yoghurt and/or bacon bits).


  • Preheat the oven to 180 degrees C.
  • Cut up the sweet potato into chunks and halve any of the larger new potatoes. Place in a saucepan of cold water. Bring to the boil and boil potatoes for 15 minutes while you prepare the fixin’s.chopped sweet potato
  • Pop the radishes on a baking tray, drizzle lightly with oil and season with salt and pepper. Place in the oven to roast for approximately 15 minutes or until you’re ready to eat.roasted radishes
  • Meanwhile, slice the leek and melt a knob of butter in a saucepan, add the leek, cover and gently sweat until soft and translucent.sweating leeks
  • Wash the rocket and quarter the cherry tomatoes.
  • When the potatoes are soft to poke with a knife, drain, add a knob of butter and thyme leaves, and then season and crush with a fork.seasoned potatoessmashed potatoes
  • Serve potatoes piled high with leeks, roasted radishes, rocket, tomatoes and optional grated cheese, dollop of plain yoghurt and/or bacon bits.

Quinoa Salad

A spring salad to boot. Cook the quinoa and everything else is raw- packed with nutrients, vitamins, minerals and flavour!

Ingredients: 50g kale, 5 multi-coloured heritage radishes, 120g cherry tomatoes, 1 baby cucumber, 1 carrot, 2 stems of tarragon and 2 stems of parsley.

From the larder: 160g quinoa, 5tbsp olive oil, 1tbsp balsamic vinegar, 1 tsp honey, juice of ½ a lemon, salt and pepper (optional: any grilled meat or fish).


  • Place the quinoa in a saucepan, cover with double the volume of water, bring to the boil and simmer for 10 minutes.
  • Roughly chop the kale, place in a salad bowl and squeeze over the juice of ½ a lemon and a pinch of salt. Massage for a minute or so that the kale breaks down and becomes slightly softer. Leave in the bowl while you prepare other veg.squeezing lemon
  • Slice the radishes, quarter the tomatoes, quarter the cucumber length ways and then slice it, peel and grate the carrot and chop the parsley leaves.grating carrots
  • Make a dressing by whisking together the oil, vinegar and honey and mix in chopped tarragon leaves.
  • Test the quinoa and if ready (soft but still with a little bite), remove from the heat and drain any remaining excess water.
  • Add the veggies and quinoa to the salad bowl with the kale and then stir in the dressing and mix well to ensure salad is fully dressed.kale in salad bowlmixing salad
  • Serve on it’s own or with any meat/fish accompaniment and enjoy this raw bowl of goodness.DSC_0361

Asparagus Tart with Beet Slaw

A pretty asparagus tart that’s super simple to make, but looks fancy and fun and is accompanied by a beaut beet salad. This meal is one of our favourites.

Ingredients: 4-5 asparagus spears, 1 beetroot, 1 stick of celery(allergen), 50g bunch of rocket and 2 stems of dill.

From the larder: 1 roll of puff pastry, 100g goats cheese or feta, 1 egg, 4tbsp olive oil and 1 tbsp balsamic vinegar (optional: 1 tsp mayonnaise).


  • Gather all your ingredients.ingredients
  • Preheat the oven to 180 degrees C.
  • Beat the feta or goats cheese with the egg. It should be thick but easily spreadable.
  • Unroll the pastry onto a small baking tray approximately 20 x 30cm. Fold over or trim off any extra pastry and score a line around the edge of the tart creating a 1-inch border.
  • Cut the asparagus spears in half lengthways. Spread the egg and cheese mixture onto the pastry, lay all of the asparagus on top cut side down, season with salt and pepper and a light drizzle of oil. Bake for 15-20 mins until pastry is puffed and golden and asparagus tender.unbaked tart overhead
  • While the tart is baking, make the slaw: grate the beetroot and finely chop the celery. Combine in a bowl with rocket and dill leaves.beet salad unmixed
  • Crumble in any remaining goat’s cheese.
  • Whisk together the oil, vinegar and optional mayonnaise. Adjust proportions according to taste. Mix into the salad.
  • When the tart is golden, serve slices with the beet slaw.whole tart overheadlandscape whole meal

Vegetarian on a Budget: 5 Affordable Recipes in Honour of National Vegetarian Week 2017

Eating well and staying within your weekly food shop budget is tough work. You may think in order to eat well, you need to spend a fortune- but that just isn’t the case! In honour of National Vegetarian Week 2017, we’ve pulled together 5 of our favourite recipes that are guaranteed to keep you within budget while helping you to eat well.

Enter your name and email for your FREE “Vegetarian on a Budget” set of recipes

Here’s your sneak peek at the recipes included in the pack. If you’re busy during the week like the rest of us, head over to www.thud.direct/subscribe and take a look at our different recipe kits designed to help you eat better, save money and live well during the week.

Tomato and Kale Bake

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Check out the full recipe here

Butternut Squash Risotto w/ Crispy Sage

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Check out the full recipe here

Red Lentil Stew with Hasselback Potatoes


Check out the full recipe here

Sweet Potato Rosti

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Check out the full recipe here

Butternut Squash Daal

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Check out the full recipe here

Fresh ingredients delivered through the letterbox

We all want to be eating the best and freshest ingredients without breaking the bank, that’s a no brainer! But how can you guarantee you’re getting the freshest veg, herbs and spices from your local supermarket? Especially after a busy work week, that last thing you may feel like doing is popping into the shop in search of the perfect avocado.

Try out one of our THUD boxes for next week- you’ll get recipes with easy to follow instructions and delicious ingredients delivered right through your letterbox! Our recipe kits include the Fresh Veg Kit, Meal Kit and Fresh Family Veg Kit.

If you have any questions or would like a bit more information, just send us an email at veg@thud.direct!

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7 Tools You NEED In Your Kitchen + FREE GIVEAWAY

This week’s blog post is written by THUD’s very own chef and recipe creator extraordinary, Triona. She can be found in the THUD kitchen, testing and cooking up our next culinary masterpiece. She definitely knows her stuff and loves to incorporate exciting ingredients into recipes that are guaranteed to keep you feeling well. 

Enter your email to WIN your FREE basket or essential kitchen tools

When creating recipes for THUD, I’m keeping one thing in mind- simplicity. Life is busy enough and cooking shouldn’t be an added stress for anyone. I love simplicity in the kitchen and don’t like to have more utensils or gadgets than necessary. I have a relatively small kitchen (like many other Londoners!) so I love any tool that doesn’t take up too much room- and if possible can serve a dual purpose. It follows then that my list of essential kitchen gadgets would be fairly simple too, but hey they do the job! I’ve also included my favourite recipes that you can make with each gadget.

1. Zester

I’ve had my zester for about 10 years and hope it lasts me a life time, because I can’t bare to be without it! It’s perfect for so many things and I keep finding new ways to use it in the kitchen. As it says on the tin, it’s “grate” for grating the zest of a lemon or lime, excuse the pun! But, it’s also great for grating small, fresh spices like ginger and turmeric, as well as finely grating hard cheeses, like parmesan.
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Use your Zester in our Cavolo Nero Curry

2. Peeler

A good peeler is a good thing. I have to confess I don’t particularly like peeling veg and often feel it’s a waste of time. Anyone else agree? Whenever I can, I wash the veg well and keep the skins on. But, when I can’t get away with leaving the skin on and peeling does matter, it makes a difference to have a peeler that is comfortable to hold with a sharp blade. When I’m feeling fancy, I also like to use peelers to make vegetable ribbons out of carrots and courgettes to make pretty salads.

Use your Peeler in our Fennel and Dill Tart Recipe

3. Knife

When I got married, I got a set of inexpensive knives with a longer term goal of collecting good knives slowly over the years as they don’t come cheap! Recently I was given a beautiful large knife and it has changed my life – well almost, it’s changed my cooking experience at home for sure! It really does make a difference to have a knife with a comfortable, well weighted handle and a beautifully sharp blade. The great thing is, having this one good knife does the job for everything, I’m happy with the one. So, just remember that one good knife makes all the difference.
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Use your knife in our Asian Noodle Salad

4. Pestle and Mortar

I first saw a pestle and mortar being used when taking a cooking course in India. Our teacher gathered her spices and then placed the pestle and mortar on the immaculately clean concrete floor, crouched down and fully committed to pounding the spices until completely blended. I was totally enamoured by the way she became one with her implement and was fully inhabiting her kitchen. I bought a little pestle and mortar for about £1 in India and use it to this day, albeit not crouching on my floor and probably not making such incredible spice mixes!
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Use your Pestle and Mortar in our Kale and Sweet Potato Tacos with Coriander Cream

5. Blender (stick or counter top)

A blender is just plain useful. There’s no super interesting story or history to mine, it’s just one of those gadgets that makes things in the kitchen easy and quick. However, I do get great use out of it. I use it to make bircher muesli, nut butters, and my favourite of all, sauces.
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Use your Blender in our Oregano Pesto Pasta with Roast Veg

6. Citrus juicer

I think I’d be happy to have lemon and lime in almost every meal I make and for this reason, a citrus juicer is essential in my life. It’s one of those gadgets that I think doesn’t get the credit it deserves. Even if you’re not citrus obsessed like I am, once you have a citrus juicer in your life I promise you’ll find new and creative ways it in your everyday life!
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Use your citrus juicer in our ‘Shroom Pasta with Gremolata

7. Small selection of spoons

Okay, my final choice may seem like a given but much like a good, sharp knife a set of small spoons are essential in my kitchen. I can’t cook in the kitchen without a set of spoons including a fresh combo of wooden, metal and the new fangled silicone ones to do the trick. Who would have thought a small selection of spoons could help sort out all of your cooking woes?
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Use your selection of spoons in our Kobucha Squash with Salsify

As a special bonus, we’re running a great giveaway where you can win your own toolkit of kitchen essentials. All you have to do is enter your name and email and one winner will be chosen at random in a week’s time. What have you got to lose other than some old kitchen tools?
Enter your email at the beginning of the blog post along with your name for your chance to win! The winner will be chosen at random and will be announced next Friday.

Garden Fritters

With spring in full swing, we got excited and packed lots of fresh greens into one deliciously nutritious fritter. It’s accompanied by a sweet, tangy and bright carrot salad.

Ingredients: 100g Purple sprouting broccoli, 2 spring onions, handful of spinach, 4g dill, 2 carrots, 4g chives.

Larder: 3 eggs, 60g cheese (cheddar or feta), juice of ½ a lemon, 1 tsp honey, 2 tbsp olive oil, salt and pepper.


  • Finely chop the broccoli, spring onions, spinach and dill.
  • Beat the eggs in a bowl and grate or crumble in the cheese.chopped greens 600pxmixed with greens 600px
  • Mix in the chopped greens and season with salt and pepper.
  • Prepare the salad; grate the carrots and chop the chives. Whisk lemon juice, 2 tbsp olive oil, 1tsp honey. Pour over the salad, set aside.carrot salad 600px
  • To cook the fritters; heat a generous glug of oil in a frying pan and add large spoonfuls of fritter mix to the pan in separate dollops, being careful not to overcrowd the pan. Fry each fritter for a few minutes on each side until golden and slightly crispy.cooking fritters 600px
  • Transfer the cooked fritters to a plate in a warm oven until all are ready to serve.
  • Serve the fritters with the carrot salad.

5 Weeknight Vegetarian Dinners for #MeatlessMonday

With endless amounts of delicious and fulfilling dishes that are vegetarian, it has never been easier to enjoy a meatless Monday! Forget your traditional veggie dishes, we’ve reworked what you think traditional “vegetarian” cuisine is and created 5 new and exciting recipes that promise to be the star of your week. Move aside colourless chicken and bland beef, there’s some new competition on the dinner table.

Send me my free “5 Easy Dinners for Meatless Monday”

Here’s your sneak peak to our exclusive guide, which includes unique recipes, exciting ingredients to use and recipes you’re guaranteed to love. Enter your name and email address above to receive the recipes in PDF, perfect to keep in your kitchen and easy to print off. Plus, there’s a little something extra inside just for you too!

1. Spring Goodness Bowl

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Ideal for: warmer weather and when you’re craving a big, fresh salad

2. Fennel and Dill Tart

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Ideal for: impressing everyone with your culinary skills and a quick dinner

3. Kabocha Squash with Salsify

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Ideal for: an adventurous dinner and trying out new ingredients on busy weeknights

4. Lemongrass and Star Anise Pho

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Ideal for: warming up when the weather isn’t cooperating & reinventing an old faithful

5. Green Bean Curry with Damson Chutney

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Ideal for: when you need a delicious dinner that’s colourful, healthy and yummy


Fennel and Dill Tart

Tarts are always so pretty and this fennel tart does not disappoint, especially when served with zesty multicoloured carrot ribbons that pop with colour and zing with taste.

Ingredients: half a bulb of fennel, 2 shallots, 10g dill, 2 multi-coloured carrots (purple, orange, white or yellow), handful of rocket.

From the larder: 1 sheet of short crust pastry (bought or make your own), 2 eggs, juice of ½ lemon or balsamic vinegar, oil and butter (optional: 50g goat’s cheese and 50ml cream).


  • If you are making your own pastry, See recipe below.
  • Preheat oven to 200 degrees C. Roll out pastry and lay in a shallow 9-inch pie dish or on a baking tray folding over to make your own edges. Cover with foil or baking beads and bake blind for 15 minutes. (A note on baking. The idea with blind baking is to crisp up the pastry so that it does not become soggy when you add the filling. The foil and baking beans, or rice, which also works well, are used to add weight so the pastry doesn’t puff up with hot air.)blind baking with rice 600px.jpg
  • Meanwhile, chop shallots and slice fennel into thin strips; sauté in a knob of butter until slightly soft and translucent. Leave the wispy fronds of the fennel out and set aside.
  • In a bowl, crack the egg and beat together with fennel fronds, chopped dill, pinch of salt and pepper. If using goat’s cheese, cut into chunks and mix into the egg mixture along with cream. Remove the pastry from the oven and place fennel, shallots and egg mixture into the pie case. Pop back in the oven and bake for about 15-20 minutes until golden and set.
  • While the tart is baking, peel carrots and then use the peeler to make carrot ribbons. Squeeze lemon juice over and drizzle with olive oil. Mix in rocket. Serve slices of the tart with carrot ribbons and enjoy!


Ingredients: 225 plain flour, 110g butter, water.

Instructions: Cut butter into cubes and rub into flour with your fingertips until the mixture feels like breadcrumbs.
Using a fork, stir in just enough cold water (2-3tbsp) to bring the pastry together, gather into a ball, cling film and stick in the fridge for 15 mins. (Be conservative on the water, drier pastry will give a crispier crust).

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