 Business Reviews
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Recipe of the Week
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Published: Tue, 21/05/2013 08:42
Its BBQ Week - here is a hopeful recipe
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Published: Tue, 14/05/2013 09:03
This is by far the easiest way to cook asparagus for a dinner party, and the flavour of the stems is intense and undiminished. Exact cooking time depends on the thickness of the asparagus. Smaller stems will take no more than 10 minutes, thicker ones up to 18 or so. Test with a skewer (a couple of inches from the base of the stem)
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Published: Tue, 07/05/2013 08:55
Other vegetables in season could be added to bulk out this simple stir-fry - try sugarsnap peas, broccoli or spinach. Serve with grilled fish or chicken and rice.
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Published: Tue, 30/04/2013 09:06
Rich, dark, moist and gorgeous – but since these brownies include healthy beetroot, you can enjoy them with a clear conscience. Another bonus is that they are wheat free.
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Published: Tue, 23/04/2013 09:05
Orzotto is the Italian name for risotto but using barley (orzo in Italian) instead of risotto rice. The barley has a nutty flavour which goes well with the carrots
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Published: Tue, 16/04/2013 08:45
Serve with grilled or oven-baked fish, or griddled halloumi.
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Published: Tue, 09/04/2013 08:53
Roasting your potatoes and roots around the joint will work a treat, providing the beef has plenty of fat. These days, in our pursuit of lean meat, this is rarely the case, but olive oil provides a good and healthier alternative.
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Published: Tue, 02/04/2013 09:28
This dish uses sausagemeat to great effect - snack on for lunch or add veg on the side for supper.
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Published: Tue, 26/03/2013 08:52
Plenty of Purple Sprouting Broccoli around at the moment
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Published: Tue, 19/03/2013 08:01
We’ve given you two options here, slow roasting or melt in your mouth well done lamb or a normal roast for a traditional medium-rare roast. For all roast meats, take the joint out of the fridge and bring it up to room temperature before popping in the oven. Try to use a flameproof roasting pan if you have one, it makes gravy-making easier.
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Published: Tue, 12/03/2013 07:02
Interesting recipe
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Published: Tue, 05/03/2013 08:41
Italians often cook broccoli very slowly in red wine, or like this with lots of olive oil, garlic and lemon. It sounds wrong, the antithesis of how we’re usually told to cook broccoli, but it is very tasty spread on griddled bread. It can also be tossed with pasta, parmesan or pecorino.
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Published: Tue, 26/02/2013 09:12
This very old English recipe is rich and full of flavour. Good with pork, or served as a vegetarian main course, with a green salad and some crusty bread to mop up the juices. It reheats well.
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Published: Tue, 19/02/2013 09:06
This recipe will work with leg of lamb but is particularly suited to shoulder. Use a slow cooker if you have one (just double the cooking time).
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Published: Tue, 12/02/2013 09:03
Recipe of the week
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Published: Sun, 10/02/2013 10:00
Pancake Day is Shrove Tuesday 12th February 2013
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Published: Tue, 05/02/2013 09:03
To make these you will need a 12-hole muffin tin and some large muffin cases (if you only have smaller cupcake cases, use less mixture and watch the cooking time).
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Published: Tue, 29/01/2013 09:10
A meal in a bowl, use up your roots in this warming soup. Ras al hanout is an aromatic spice blend, widely available now, but you can leave it out if you can’t find any, or you’d prefer a less spicy soup.
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Published: Tue, 22/01/2013 09:30
Use up odds and ends of your roots in this easy recipe. Serve with a dollop of our fat-free or whole plain yoghurt, with plain, boiled basmati rice
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Published: Thu, 10/01/2013 12:33
Lemongrass is aromatic with a unique citrus flavour. Use the lower, softer yellow part of the stalk in this recipe. Shiitake mushrooms have a slightly nutty flavour, but if you haven’t got any, use ordinary mushrooms instead.
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Published: Thu, 03/01/2013 15:04
Use up a glut of onions in this meal in a bowl soup
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Published: Thu, 27/12/2012 11:09
A healthy soup with warming ginger to brighten up a cold winter’s day.
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Published: Mon, 17/12/2012 16:42
This recipe makes a really good bread sauce. Having extra onion whizzed in makes it much more interesting.
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Published: Mon, 10/12/2012 15:40
Seasonal recipe
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Published: Tue, 04/12/2012 09:05
Getting away from the herb butter but sticking to the retro theme, coronation chicken works equally well with leftover Christmas turkey.
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Published: Mon, 26/11/2012 12:08
Sumac is a zesty flavoured powder, made from the dried fruits of a Middle-Eastern shrub. Use a little lemon zest instead if you can't get hold of any.
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Published: Tue, 20/11/2012 09:34
Serve with garlic and olive mashed potato, with some extra braised greens if you like
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Published: Mon, 12/11/2012 10:43
We are all used to using minced beef in chilli con carne, but using diced beef gives it far more texture and beefy flavour. Slow cooking to the point of disintegration is the secret.
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Published: Tue, 06/11/2012 09:18
Simple indegredients make this soup a great winter warmer
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Published: Tue, 30/10/2012 10:23
Make the most of Romanesco - this side dish makes a great accompaniment.
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Published: Sat, 20/10/2012 11:18
This makes a great first food for your baby and is suitable for first weaning (6-9 months). Freeze in ice cube trays for easy portion control.
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Published: Mon, 15/10/2012 11:58
Seasonal alternative supper
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Published: Tue, 09/10/2012 09:11
Autumn is here a great weekday winter warmer
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Published: Tue, 02/10/2012 11:05
A seasonal favourite as Autumn draws in
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Published: Tue, 25/09/2012 09:03
Great use of potatoes
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Published: Mon, 17/09/2012 09:10
You don’t need an ice-cream maker for this. When we tested it here at the farm, the main feedback was that it was wonderfully creamy and yellow - it’s our good eggs! Serve on its own or with some shortbread biscuits.
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Published: Tue, 11/09/2012 11:47
This tomato tarte is a real talking point - full of flavour, herbs and taste
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Published: Mon, 03/09/2012 14:24
This recipe was sent in by an anonymous box customer. It’s very popular at Riverford, and a great way of using up a glut.
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Published: Tue, 28/08/2012 09:51
You can make this with cooked tomatillos if you want a more comforting condiment, but kept raw they retain a sour freshness that would be perfect for a summer’s day. If you want to try them cooked, just boil the tomatillos for 5 mins before following the recipe. This could be your new best friend at BBQs; it lends itself to all things chargrilled
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Published: Sat, 11/08/2012 19:14
Serve with noodles or rice
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Published: Mon, 06/08/2012 14:01
This is an excellent way to use up courgettes if you have a glut. You can bulk it out by adding some diced potato at the start. Makes a good lunch with some bread and salad.
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Published: Mon, 30/07/2012 09:55
This is a wonderful vibrant-looking summer soup. It benefits from good quality stock.
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Published: Tue, 24/07/2012 09:15
Courgettes don’t have to be cooked; this is a very simple but tasty salad. Serve on its own to start a meal, or with simple grilled or BBQ’d fish or chicken
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Published: Tue, 17/07/2012 10:51
Be careful not to add too much saffron as it will overpower the dish; a pinch is all you need as a little goes a long way
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Published: Mon, 09/07/2012 09:24
The flavour of the cooked apricots is offset by the sugar, butter and crème fraîche in this dish, but they still have a tangy kick that might just convince you that this pud isn’t completely sinful!
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Published: Mon, 02/07/2012 09:33
Spinach season runs roughly from June to November
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Published: Tue, 26/06/2012 11:41
A great weekday super, this is best with chunky Italian-style sausages. If you can’t find these, the use pork sausages but add a pinch of fennel seeds which you add the garlic. You can use either pancetta or streaky bacon.
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Published: Mon, 18/06/2012 11:32
A vibrant, flavourful and speedy lunch or light supper.
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Published: Sat, 09/06/2012 11:17
Roasted new season carrots are good with gremolata, an Italian herb garnish that is traditionally served with meat.
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Published: Tue, 05/06/2012 11:01
Orzotto is dish similar to a risotto, made with pearl barley (orzo) rather than rice. You could substitute pearled spelt if you have that instead. If you have any Parmesan knocking around, stir some in at the end, as it works well
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Published: Tue, 29/05/2012 19:30
A great summer lunch for serving with some good bread; especially tasty with fish. The ingredients list here is a rough guide.
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Published: Mon, 21/05/2012 09:35
This lovely way of cooking potatoes is usually associated with fish, and the little parchment bag seals in all the flavours. It is based on a recipe in The Greens Cookbook by Deborah Madison and Edward Espe Brown, of Greens restaurant in San Francisco. This recipe is for individual little parcels, but you could also make one or two larger ones
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Published: Tue, 15/05/2012 17:00
This type of tart can be made either on a pastry base as here, or as a kind of pizza, with a basic white bread dough. It’s a very good way to use up any old onions you have lying around (red or white work fine, or a combination). You will need a 28 or 26cm quiche tin.
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Published: Tue, 08/05/2012 08:37
These can be made with either broccoli or cauliflower. Good with raita, or Greek yoghurt spiced with turmeric, and some chopped coriander.
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Published: Tue, 01/05/2012 09:38
This would be a lovely (rich) brunch, with some bread or toast and a salad with a sharp dressing. You will need 4 ramekin dishes.
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Published: Tue, 24/04/2012 16:46
This is an easy way to make a meal out of courgettes. Good with salsa, if you have nice tomatoes around, or salad.
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Published: Sun, 15/04/2012 19:07
This would work well with cauliflower or broccoli too.
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Published: Tue, 10/04/2012 09:15
Use a combination of whatever root veg you have..
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Published: Tue, 03/04/2012 12:27
Perhaps with a colder snap, soup is the answer
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Published: Tue, 27/03/2012 12:49
A zesty pudding with a sponge top and a lemon curd sauce on the bottom...
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Published: Tue, 20/03/2012 08:40
Something a bit different
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Published: Tue, 13/03/2012 10:07
Serve with chutney and salad for a simple supper
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Published: Tue, 06/03/2012 09:30
Winter warmer
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Published: Sun, 26/02/2012 16:35
Serve with plain yoghurt and naan bread
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Published: Tue, 21/02/2012 15:38
If you want to make this for a mid-week supper, get ahead by cooking the sauce the night before, then assemble the lasagne and finish the cooking the next evening.
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Published: Sat, 11/02/2012 18:30
This is a customer recipe, from Marjan van der Horst who has her delivery from Riverford’s Sacrewell Farm. We think this might be a good filling for pancakes too, as an alternative to serving it with rice.
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Published: Tue, 07/02/2012 08:55
A simple but luxurious dish that can be made in minutes
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Published: Mon, 30/01/2012 08:58
Miso paste is made from soya beans and has a sweet-sour flavour and is readily available in most large shops or health food shops. If you canít get any, use a tbsp of soy mixed with freshly grated ginger and chopped garlic instead.
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Published: Tue, 24/01/2012 17:53
This recipe uses pearled spelt, which works in the same way as risotto rice but has a nutty flavour; it’s fairly easy to get hold of now, but use risotto rice if you prefer. Use leftover roast chicken for this, or if vegetarian, omit the meat completely.
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Published: Tue, 17/01/2012 10:54
Serve warm with salad or cooked greens
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Published: Tue, 10/01/2012 09:04
Complement any roast with this twist on regular roast potatoes
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Published: Tue, 03/01/2012 09:41
First recipe of the new year...
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Published: Wed, 28/12/2011 10:03
A warming, rich soup, made with our easy-to-use cooked and peeled chestnuts. This is an easy way to prepare and cook squash; for fuel economy you could cook it along with your Sunday roast and make the soup to freeze.
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Published: Sun, 18/12/2011 15:08
This also works with normal cauliflower if you have it
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Published: Tue, 13/12/2011 08:48
Tempura batter is light and frothy and barely coats the veg. It can be used to fry fish pieces or tofu too. Serve with dipping sauces like our Riverford chilli sauce. Pretty much all veg can be used, providing you cut it into small enough pieces so it cooks in the short frying time.
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Published: Sun, 04/12/2011 10:30
Serve this with a green salad. If you don’t have quite enough leeks in your box, use some other greens or onions to bulk it up, or some cooked diced potato.
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Published: Tue, 29/11/2011 10:05
One to pop in the oven before heading off on a long Sunday walk. Brisket is a cheaper cut of beef but full of flavour, and is often in our Winter Warmer meatbox.
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Published: Mon, 21/11/2011 08:44
To make this easier for a quick weekday supper, cook the beetroot and onions the night before, keep them in the fridge then assemble the tart the next day. Serve with salad leaves.
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Published: Sat, 12/11/2011 10:41
These can be served for breakfast with sausages, bacon and eggs, or like this with the leeks and bacon for a light supper. Add a poached egg if you want to make it more substantial, or are vegetarian.
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Published: Sun, 30/10/2011 13:34
Recipe of the week
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Published: Mon, 24/10/2011 10:07
Can be made with Romanesco
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Published: Sun, 16/10/2011 10:55
These are good with a simple roast chicken and some braised or steamed green veg.
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Published: Tue, 11/10/2011 17:58
Try this with Chard if you don't have spinach
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Published: Mon, 03/10/2011 10:34
Late summer favourite
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Published: Sat, 24/09/2011 12:13
If you want to make this dish in the winter or don’t have any fresh herbs to hand, use a pinch of dried herbs, preferably one with oregano in, either herbes de provence or mixed herbs.
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Published: Mon, 19/09/2011 09:15
Another quick meal, a bit different
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Published: Mon, 12/09/2011 08:49
This is based on a recipe by Marcella Hazan, from the book The Second Classic Italian Cookbook and is delicious served with warm bread, straight from the oven.
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Published: Tue, 06/09/2011 08:41
Quick and easy
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Published: Tue, 30/08/2011 09:24
Jane likes this dish because everything is just chucked in together, but the result is mouthwatering. The flavourings are unusual for courgettes, which are generally treated in a Mediterranean way
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Published: Sun, 21/08/2011 11:20
A good soup for a summer's day: bright, green and not too filling. Good for Saturday lunch, alongside wedges of cheddar, oatcakes etc. This is fine with frozen peas too
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Published: Mon, 15/08/2011 09:58
This is a really good way of making one small fennel bulb go a long way. Be sure to cook it gently for the full 8-10 minutes to get the best flavour
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Published: Mon, 08/08/2011 09:34
Summery recipe
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Published: Mon, 01/08/2011 09:45
Summer is here...
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Published: Mon, 25/07/2011 10:36
Serve this with a dollop of yoghurt and warm naan bread.
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Published: Mon, 18/07/2011 09:09
Serve in individual small glasses, rather than one bowl, if you like. Try adding some broken up meringue to the mixture to make a redcurrant mess. If you want to make more praline or have some left over, it will keep for quite a while stored between sheets of greaseproof paper in an airtight container.
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Published: Mon, 11/07/2011 08:58
Try using chard if you have that instead of spinach in your vegbox. Remove the tough white stems.
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Published: Sat, 02/07/2011 16:37
Ideal for the warmer weather
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Published: Mon, 27/06/2011 09:52
This is a tasty salad with a pleasing mixture of textures that may be served warm or cold.
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Published: Mon, 20/06/2011 09:27
Try to find merguez sausages for this if you can, they are Spanish/North African in origin and are made with lamb. They are becoming widely available and most good butchers stock them now, but use any spicy sausage if you can’t source them.
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Published: Wed, 15/06/2011 08:49
Use a fresh-tasting tangy cheese for this dish – we’ve used Sharpham as it’s made close to our Devon farm, but try the widely available Cheshire cheese or a local cheese near to you. Serve with a chilli dipping sauce or a fresh salsa and a green salad.
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Published: Sun, 05/06/2011 12:55
Use other greens if you like
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Published: Sat, 28/05/2011 13:29
With all the new summer vegetables coming through in the boxes, it’s often good to make the most of them raw. This hearty dip is good to serve with mixed crudités of bunched carrots, raw fennel, pepper – use whatever you have in your box, along with some cooked new potatoes, boiled eggs, bread and olives if you like.
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Published: Mon, 23/05/2011 09:01
Buttermilk gives a fresh, tangy flavour to the dressing. It is liquid left from the butter-churning process and is widely sold. Make some pancakes with the leftover buttermilk instead of using milk and serve with fresh fruit or compote for a weekend brunch.
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Published: Sat, 14/05/2011 12:43
Quick idea
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Published: Sun, 08/05/2011 10:32
Traditional carbonara does not use any cream, so you could make this without using the crème fraîche, if you prefer - it does add a fresh flavour though. Serve immediately to avoid ‘scrambled’ eggs
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Published: Tue, 03/05/2011 09:50
These make a quick supper dish and go well with this season’s asparagus, or with the spring greens recipe in this newsletter. Use a packet of Japanese panko breadcrumbs if you can find them; they give a good crunchy texture.
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Published: Mon, 25/04/2011 10:29
Worth the effort to make with new season asparagus and the last of the purple sprouting broccoli.
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Published: Tue, 19/04/2011 19:24
A simple Greek pork dish – very light and summery. It will work well with strips of spare rib steak, boneless pork chops or pork leg steaks.
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Published: Tue, 12/04/2011 10:39
Add some cooked ham if you like too
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Published: Mon, 04/04/2011 09:24
Something a bit different
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Published: Sun, 27/03/2011 09:40
If you can’t get hold of any camargue red rice (it is available in larger food shops and health food shops), which has a good nutty flavour, then use brown basmati or a mixture of brown and wild rice.
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Published: Mon, 21/03/2011 08:58
This salad also works well with the addition of grated apple, or any kind of finely shredded cabbage.
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Published: Sat, 12/03/2011 10:14
Version for colder months, using root veg and cabbage. You could substitute the cabbage for kale or chard and use other beans and veg in the summer.
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Published: Tue, 08/03/2011 08:53
Called pizza bianco as no tomatoes are used in the topping, here we’ve added mushrooms to the traditional recipe.
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Published: Tue, 01/03/2011 09:30
Makes 8 pancakes
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Published: Mon, 21/02/2011 08:43
Serve with salad, braised greens or grilled mushrooms
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Published: Mon, 14/02/2011 10:19
True sauerkraut is fermented for a long time, but for a quick supper dish, this is a quick cheat’s version. Serve with pork or veggie sausages and mash too if you like.
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Published: Sun, 06/02/2011 10:05
This is a hearty soup and can be served as a main course with crusty bread. Eat it straight away; it doesn’t keep well as the rice will continue to absorb the liquid and turn mushy.
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Published: Mon, 31/01/2011 12:12
These can be made in advance and refrigerated before the final bake. Bring to room temperature or add a few mins on to the cooking time. If you want to be extra cheesy for Valentine’s day, try making these in a heart shape instead of a traditional pithivier shaped circles! Serve with watercress or a green salad.
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Published: Sun, 23/01/2011 10:20
Keeps those colds at bay
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Published: Sat, 15/01/2011 11:50
Cooking everything in the same pan saves washing up and means the onions and cabbage absorb the flavour from the sausages, but you can oven roast the sausages if you prefer and cook the onion, cabbage and apple
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Published: Mon, 10/01/2011 09:08
his Turkish style pastry is easy to make if you use readymade puff pastry. Salting the onions for this long draws out much of the bitterness. You could leave the onions to salt before going off to work, then just cook the parcels in 20 mins once home again.
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Published: Tue, 04/01/2011 10:01
You can use ordinary oranges for this
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Published: Wed, 29/12/2010 09:22
A bit of a change to recipe of the week...
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Published: Tue, 21/12/2010 11:21
This complements any Indian or Middle Eastern dish, and also makes a good accompaniment to Christmas dinner.
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Published: Sun, 12/12/2010 19:53
A good dinner party starter, the purée can be made ahead of time if necessary. Scallops are a luxury but you don’t need many. Buy diver caught scallops. Some thinly sliced, crisply fried bacon or pancetta makes a good addition.
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Published: Sun, 05/12/2010 16:08
Great for cold evenings
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Published: Sat, 27/11/2010 20:20
This is a fragrant stew. Try it with lamb too. You could add a small red chilli, deseeded and finely chopped, at the same time as the butternut squash. Serve over pasta or try it with couscous.
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Published: Tue, 23/11/2010 16:50
Great for cold weather this weekend
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Published: Tue, 16/11/2010 11:27
Mashed potatoes and beetroot with horseradish – good with roast beef
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Published: Tue, 09/11/2010 11:03
A treat with Autumnal Roasts
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Published: Tue, 02/11/2010 09:17
This is Jane Baxter’s recipe, taken from the Riverford Farm Cook Book. Jane’s first kitchen job was in a Gujerati restaurant in Leeds called Hansa’s. They always finished their dals with a final frying in this way, which really lifts the flavours. This recipe also uses celery, which is in some of the boxes this week.
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Published: Sun, 24/10/2010 16:37
One for Halloween
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Published: Sun, 17/10/2010 14:59
These are balls of chard and cheese, ideal served with pasta.
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Published: Sun, 10/10/2010 11:00
Use Romanesco if you have this in your weekly box
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Published: Wed, 06/10/2010 08:40
Another Leek recipe
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Published: Tue, 28/09/2010 09:42
A Turkish Jewish dish known as Apio
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Published: Mon, 20/09/2010 09:33
Leeks in season
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Published: Mon, 13/09/2010 12:11
Use any veg left in your fridge for this, celery, carrots, leeks and celery are all good to use. Make a large batch and freeze, ready for use in Autumnal soups and stews.
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Published: Tue, 07/09/2010 09:38
Use savoy cabbage raw for a change in this recipe, use pointed cabbage instead if you have one in your box.
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Published: Tue, 31/08/2010 09:34
Don’t leave the last spring onion languishing in the fridge, use it to make a spicy omelette for lunch or a quick supper. Throw in a few cooked broccoli florets if you have any left, or green beans.
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Published: Mon, 23/08/2010 09:45
A favourite from the River Cafe
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Published: Sun, 15/08/2010 12:49
Ideal for the warm summer evenings
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Published: Sat, 07/08/2010 17:04
Wear plastic gloves to peel the beetroot so you don’t stain your hands. Serve this with rice and yoghurt. This recipe is suitable for freezing if you have a glut of beetroot, just leave the fresh coriander out.
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Published: Mon, 02/08/2010 14:31
Slow careful cooking makes this dish
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Published: Mon, 26/07/2010 08:58
Good summer side dish
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Published: Tue, 20/07/2010 20:38
Summer is here
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Published: Mon, 12/07/2010 09:28
Fresh peas can be used instead of broad beans
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Published: Sun, 04/07/2010 19:57
Try it with strawberries
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Published: Sun, 27/06/2010 09:44
Strawberries prepared like this are surprisingly good – especially if they’re not perfectly ripe and sweet
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Published: Mon, 21/06/2010 09:04
Try this with Smoked Salmon
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Published: Tue, 15/06/2010 12:54
Wet garlic is not at all pungent, but tastes sweet and mild. You could try using some of our new Laverstoke mozzarella instead of the goat’s cheese with this.
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Published: Mon, 07/06/2010 09:10
This would be good as a topping for pizza or bruschetta as a starter.
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Published: Wed, 02/06/2010 09:21
This is a classic Central American dish in which the fish is ‘cooked’ by the action of the acid in the lime. It’s important to use very fresh fish
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Published: Mon, 24/05/2010 09:18
Kohl rabi is a bit like a turnip but is mild and crisp with a delicate nutty flavour.
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Published: Mon, 17/05/2010 09:16
Take off the asparagus tips with an inch or so of stem and reserve. Finely slice the rest of the stems. Steam sliced asparagus stems until just tender, then quickly plunge into cold water or run under the cold tap to stop cooking (‘refresh’).
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Published: Sun, 09/05/2010 17:44
Slice the courgettes into ribbons using a vegetable peeler, cutting lengthways down the courgette. Brush each slice very sparingly with olive oi
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Published: Mon, 03/05/2010 21:11
Clean your asparagus to get rid of any sandy grit that maybe left from the soil, then trim by holding the asparagus in your hand and bending it so the fibrous part of the spear breaks off, or cut an inch or so off (the thicker the asparagus, the more you may need to trim).
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Published: Sun, 25/04/2010 11:51
Make the butter for the wild garlic toast by combining the softened butter with roughly half of the finely chopped garlic leaves.
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Published: Mon, 19/04/2010 09:18
A late spring classic
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Published: Mon, 12/04/2010 18:44
Purple Sprouting Broccoli PSB
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Published: Tue, 06/04/2010 09:56
This recipe has been adapted from the first Moro cook book. Riverford Cook Sylvain Jamois served a similar soup at our Wash farm Easter Egg hunt in Devon last week.
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Published: Mon, 29/03/2010 09:00
Can almost be a tapas dish
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Published: Mon, 22/03/2010 09:02
Cook garlic and onion slowly in some butter and oil for about 10 minutes without colouring.
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Published: Sun, 14/03/2010 12:56
Interesting quick recipe
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Published: Sun, 07/03/2010 11:13
Then add the mushrooms and continue to fry until soft. (You may wish to cook the mushrooms in batches depending on the size of your frying pan.) Season to taste.
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Published: Mon, 01/03/2010 09:40
A good alternative for Swede
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Published: Sat, 20/02/2010 16:48
A great parsnip recipe
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Published: Mon, 08/02/2010 09:55
This is a versatile recipe from Stephanie Alexander’s book The Cook’s Companion. The flatbreads can be baked with or without a topping and can also be grilled.
This quantity makes 4 large flatbreads or 8 individual ones.
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Published: Sat, 30/01/2010 09:40
A good winter warmer
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Published: Mon, 25/01/2010 09:23
This is an amalgamation of different dishes that we serve at the Field Kitchen. The creamed parsnips is also delicious on it’s own as a dip and the walnut dressing is very well suited to French or runner beans and shaved fennel in late summer as well as this winter vegetable based recipe.
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Published: Sun, 17/01/2010 16:07
Very nice with watercress or spinach leaves.
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Published: Sun, 10/01/2010 19:17
Warming and good for a new year healthy eating regime. Ideal for taking to work in a flask for lunch, just omit the yoghurt until you serve it. Try using half carrots and half parsnips for a different flavour.
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Published: Wed, 30/12/2009 10:48
Could be just the thing in the new year
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Published: Mon, 21/12/2009 10:49
A variation on a classic
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Published: Sun, 13/12/2009 12:38
To make the pastry place the flour, sugar, salt and butter in a food processor & pulse until the mixture resembles fine breadcrumbs.
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Published: Sat, 05/12/2009 20:42
The following recipes are for 4 baked potatoes cooked with different fillings in all cases. The cooked potatoes have a lid cut off and the flesh removed and then combined with various ingredients.
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Published: Sun, 29/11/2009 11:43
A seasonal dish with Christmas on the way
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Published: Sun, 22/11/2009 17:45
Excellent quick recipe
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Published: Sun, 15/11/2009 16:45
With this we love: Biobon Merlot Pays d'Oc, Gérard Bertrand
When wine people get carried away describing Merlot, they often say it has an earthy character which instantly puts people off.
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Published: Mon, 09/11/2009 09:00
Chorizo sausage or bacon could also be added with the radicchio.
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Published: Mon, 02/11/2009 16:19
Perfect for Guy Fawkes Night
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Published: Mon, 26/10/2009 10:28
A seasonal favourite
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Published: Sun, 18/10/2009 10:42
This recipe is taken from the book “Italian Vegetarian Cookery” by Paola Gavin and is great served with warm bread and a nice glass of red.
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Published: Sun, 11/10/2009 13:52
With this we love: Pinot Grigio Veneto IGT, La Jara Yes, this is what Pinot Grigio tastes like. It’s not a concoction of chemicals and watery grape juice; but a delicate balance of peachy, almost apricoty fruit tempered with freshness and light, appealing acidity. It’ll go with most salads, white meats and pasta. A real credit to any table
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Published: Mon, 05/10/2009 09:13
Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop. Reserve the cooking liquid.
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Published: Mon, 28/09/2009 08:42
With this we love: Vega Lucia Blanco, Airén, Tierra de Castilla
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Published: Mon, 21/09/2009 09:00
This week's seasonal recipe
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Published: Mon, 14/09/2009 08:58
A great alternative for Sweetcorn that are in abundance
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Published: Sun, 06/09/2009 21:12
Its back to school in Towcester and the villages this week - this might make it all a bit easier
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Published: Tue, 01/09/2009 09:49
With this we love: "Il Contadino", Floriano Mognon
A pretty, slightly spiced nose of cloves and sawn wood or smoke, this has a soft, quite light taste with easy tannins.
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Published: Mon, 24/08/2009 09:42
Includes suggested wine
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Published: Sun, 16/08/2009 10:26
Gnocchi are small vegetable dumplings which are Italian in origin. The word means ‘lumps’. They date from the 14th century when they were made with breadcrumbs and flour before the arrival of the potato
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Published: Mon, 10/08/2009 10:53
This might be our most expensive white wine, but it’s truly exceptional. It has a lovely, almost green, limpid colour and a delicate nose of fresh blossoms like almond and cherry and a hint of freshly cut hay.
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Published: Sun, 02/08/2009 11:13
With this recipe we love: Vega Lucia Blanco, Airén, Tierra de Castilla
This is a fresh, zingy, light white that is simple, fun and easy to drink. It’s not trying to be anything flash, just good, pure and refreshing.
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Published: Mon, 27/07/2009 10:02
Great with burgers or sausages straight from the barbecue.
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Published: Sun, 19/07/2009 14:23
The great thing about wine is its ability to surprise
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Published: Sun, 12/07/2009 13:39
This recipe is a great way of getting children to eat more vegetables and has been a regular feature on the lunch menu at Landscove Primary School and the children seem to love it.
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Published: Mon, 06/07/2009 11:16
Mix together the courgettes, garlic, parmesan, flour and egg in a bowl. Season with salt and pepper. Heat the olive oil in a frying pan.
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Published: Mon, 29/06/2009 09:34
How to make this classic recipe
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Published: Mon, 22/06/2009 09:51
Interesting alternative to traditional coleslaw
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Published: Wed, 26/03/2008 10:40
The clocks may be going forward at the weekend - but it has only just stopped snowing...
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Published: Mon, 04/02/2008 08:25
Recipe for Pancake Day
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Published: Wed, 14/11/2007 16:53
Eggs in a Tomato and Pepper Sauce)
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Published: Fri, 13/04/2007 13:53
Another great recipe - only five minutes to prepare and eight to cook...
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Published: Fri, 06/04/2007 10:20
Great Fresh Recipe for Two
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