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Talk of the Thymes

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Here at Thyme we're always working away in the kitchen. We've even had a festive food battle... here are the two winning recipes!

Meatballs, Halloumi, Courgette & Tomato Skewers

Great for the BBQ

  • 12 100% British Pork & Beef Meatballs 
  • 1 large courgette, cut into chunks
  • 24 cherry tomatoes
  • 1 pack halloumi, cut into chunks
  • juice 1 lemon
  • handful coriander, chopped
  • pinch of dried red chilli flakes
  • salt & black pepper to taste

Method:

  • Thread the ingredients onto BBQ skewers
  • Place on a hot BBQ grid, turning occasionally to ensure an even cook
  • Once cooked through, squeeze over the lemon juice, season well and scatter over the chopped coriander and dried chilli
  • Serve with a dollop of sourcream

 

Guacamole

Guacamole Recipe

  • 5-6 avocado halves
  • 10ml extra virgin olive oil
  • salt & pepper to taste
  • 2 garlic cloves, minced
  • 6 cherry tomatoes, finely chopped
  • 4 spring onions, trimmed and finely chopped
  • 2 green chillies, deseeded and finely chopped
  • handful of coriander, roughly chopped
  • juice of 1 lime

Method:

  • In a large bowl mash the avocado halves to the desired consistency (we like quite a chunky guacamole!)
  • Add the olive oil, a pinch of salt and mix well
  • Add the garlic, tomatoes, spring onions, chillies & coriander and mix well
  • Add the lime juice and season to taste
  • Serve with nachos or use to top burgers.

Roasted Carrots with Thyme

Ingredients:

  • 500g carrots
  • 2 tbsp groundnut oil
  • 3 fat cloves of garlic
  • A handful of thyme
  • Salt
  • Freshly ground black pepper

Method:

  • Heat oven to 190°C fan
  • Wash the carrots and slice in half lengthways, or leave whole if smaller.
  • Place in a saucepan and cover with boiling water. Bring to the boil and simmer until just al dente (around 5-8 minutes depending on size)
  • Drain well. Place on a baking tray and drizzle with groundnut oil.  Bruise the thyme and garlic and add to the tray – give the whole tray a good shake.  Season well
  • Place in oven and roast for 10-15 minutes

Brussel Sprouts with Pancetta & Garlic

Ingredients:

  • 500g Brussel sprouts
  • 1 tbsp groundnut oil
  • 160g smoked cubed pancetta
  • 3 large garlic cloves, crushed
  • Pinch of chilli flakes – optional!
  • Handful of flat leaf parsley
  • Salt
  • Freshly ground black pepper

 Method:

  • Wash the sprouts, remove any tough outer leaves and halve.
  • Place in a saucepan and cover with boiling water. Bring to the boil then simmer until just al dente (around 5 minutes depending on size).  Drain well.
  • Add the groundnut oil to a large frying pan. Add the pancetta and cook until starting to brown and sizzle.  Add the spouts and sauté, allowing the pancetta to crisp and the sprouts to become golden at the edges.  Add the garlic and sauté for a further 2-3 minutes.
  • Season well and add a pinch of chilli flakes if desired. Chop the flat leaf parsley and scatter over the sprouts before serving.

We love hearing from you so be sure to tweet, email or send us pictures to let us know how these delicious recipes go down with your family and friends. 


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What Our Customers Say

Received our first smoothie trial box yesterday (really speedy delivery and friendly courier). The kids couldn't wait to get started!

Tracey Griffiths Black

Really pleased with my delivery. Presentation was great and the food is delicious. So good knowing there's decent food in the freezer.

Amy Rankine, Carterton