Wild Radish | Couple cooking in Kitchen



Our subscription boxes are delivered every fortnight, full of all the fresh, unprepared ingredients you need to cook a main meal for two from scratch.

You can choose to get an expertly paired bottle of wine with your box, and we’ll also send you something savoury for before your meal, and petit fours and speciality tea for after.

Every two weeks there’s a new meat, fish and vegetarian recipe, each created by a different chef.

You don’t need any special chef training to cook our dishes, but to give you an idea of what’s involved, we’ve rated each recipe 1-3 on our experience level (you can see each rating see in ‘view details’).

11th-24th January


Roasted Baharat Marinated Lamb Rump

with sweet potato, chestnut mushroom, watercress, and tahini cream


2017 Domaine de la Janasse, Terre de Bussière, Principauté d’Orange, France

By Anna Hansen


Pan-Fried Sea Bream

with glazed baby onions, salsify and Jerusalem artichoke purée


2019 Duquesa de Valladolid, Verdejo, Rueda, Spain

By Richard Galli


Caramelised Savoy Cabbage

with yeast butter, pickled lemon, red wine pearl barley and cep powder


2019 Alpha Zeta V, Valpolicella, Veneto, Italy

By Sam Ashton-Booth