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The Best Guide for the NN12 Area

NN12 news, reviews and local events in NN12 areas including Towcester, Silverstone, Whittlebury, and communities in NN12.

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Recipe of the Week

  • Roasted green beans with za'atar

    Published: Tue, 14/08/2018 06:56
    Za’atar is a Middle Eastern dried spice blend. This recipe makes more than you need for this recipe – keep the rest in an airtight container and use to sprinkle over hummus, fried eggs, roasted veg, chicken or salads. It will also keep well in an airtight container. If you can't get hold of zesty sumac, use a little lemon zest, but don’t add this i
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  • Easy ideas for sweetcorn

    Published: Tue, 07/08/2018 06:11
    Eaten either on the cob or off it, sweetcorn is quick and simple to prepare. Eat it as quickly as possible when you get it in your box, before the sweet sugars start turning into starch. It goes well with chilli, lime, lemon, squash, peppers, crab, coriander, chives, thyme.
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  • Pimientos de Padrón

    Published: Tue, 31/07/2018 06:10
    Padron peppers (pimientos de padrón) originally hail from Galicia and are a tapas favourite in Spain. Eating them is a bit like playing Russian roulette: most are mild, but every now and then you'll bite into a wickedly hot one. We’ve discovered these tasty peppers also like growing on our farm in France. Here is a quick and easy tapas recipe.
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  • Iced cucumber and yoghurt soup

    Published: Tue, 24/07/2018 06:09
    This cool, vegetarian soup is prepared in ten minutes and is a beautifully refreshing starter. Ideally you should make it well in advance so the flavours can deepen – but as long as it has time to chill it will be fine.
    Full story
  • Spinach raita

    Published: Tue, 17/07/2018 06:24
    Try this clean, lightly flavoured sauce with dal and rice for a quick an healthy Indian-style vegetarian supper. By adjusting its thickness (add more spinach) you can also have this as a dip with crudités or pitta, or as part of a sandwich filling.
    Full story
  • Broad bean, saffron & new potato salad

    Published: Tue, 10/07/2018 06:35
    This warm salad combines two of the best veg Britain has to offer at this time of year. The bright red saffron threads add a wonderful colour and subtle flavour but use it sparingly, or the flavour can be cloying. Try using a small handful of chervil for a slightly different flavour to parsley, or alternatively some chopped chives.
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  • Courgette, fennel & kohlrabi salad

    Published: Tue, 03/07/2018 06:15
    Riverford Cook Anna is a big fan of using courgettes, fennel and kohlrabi raw, so this simple salad pairs the crunchy raw veg with citrus and spice. The fennel seeds accentuate the fennel bulb’s natural flavour, while the caraway is a good match for the brassica flavour of the kohlrabi.
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  • Roasted peppers with olives, lentils & fried halloumi

    Published: Tue, 26/06/2018 06:37
    This dish is hearty and colourful, with roasted peppers and salty halloumi. Our sheep’s cheese halloumi is organic and British, made by High Weald Dairy.
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  • Crushed broad bean bruschetta

    Published: Tue, 19/06/2018 06:29
    A delectable vegetarian springtime starter. If you make this early in the broad bean season, while they’re still small and soft, you can skip the double podding that broad beans usually call for.
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  • Risotto primavera

    Published: Tue, 12/06/2018 06:11
    Risotto primavera is a classic Italian dish, using any seasonal spring veg. Here we’ve chosen asparagus, broad beans and spring onions, adding a fresh herby hit to finish off the dish. The onion, celery and carrot trinity are known in Italian as ‘soffritto’ (literally, ‘slow-fried’); they give a good flavour base to any risotto, soup or stew.
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  • Stir-fried greens with tahini dressing

    Published: Tue, 05/06/2018 06:30
    The list of dressing ingredients looks long but the sauce is easy to make, goes well with salads and cooked vegetables, and keeps for weeks in the fridge.
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  • Steak and asparagus stir-fry with jasmine rice

    Published: Tue, 29/05/2018 06:48
    This is makes a speedy and delicious midweek dinner and is a good way of stretching a steak into a two-person meal. The key to any stir-fry with beef is not to overcook the meat; have all your ingredients chopped and ready and to go, and stop cooking while the meat's still tender and moist. This pairs well with egg noodles as well as rice.
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  • Waldorf Salad

    Published: Tue, 22/05/2018 06:21
    Who could eat this and not think of the classic Fawlty Towers episode? This recipe should clear up any strange ideas about what it includes. Try using grapes instead of soaked raisins and add 150g diced cooked chicken and a teaspoon of chopped tarragon.
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  • Caldo Verde

    Published: Tue, 15/05/2018 06:49
    This is a classic, simple but tasty Portuguese soup. It's hearty enough to be a meal on its own and quick enough for midweek cooking. Spring greens, kale or dark green cabbage will all work; anything robust in the greens department. If your potato breaks up a little, all the better. Serve on its own or with bread for mopping up any extra sauce.
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  • Carrot top pesto

    Published: Tue, 08/05/2018 07:11
    Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they’re in reasonable nick, they’re good to eat - so don’t throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoes or green
    Full story
  • Roast bunched carrots in honey, balsamic and thyme

    Published: Tue, 01/05/2018 06:41
    This recipe enhances the natural sweetness of our young, bunched carrots. You could add in other veg from your box too – wedges of beetroot, parsnips, turnips and sweet potato all work at treat cooked this way. Only add the honey halfway through the cooking time or it'll burn.
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  • Asparagus & anchovy mayonnaise

    Published: Tue, 24/04/2018 06:44
    Everything works well dipped into this, and we do mean everything. To create majestic sarnies, slather the mayo onto slices of crusty bread, then pile in the asparagus and slices of smoked ham, cold roast beef or boiled eg
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  • Cauliflower caponata with garlic & herb tortillas

    Published: Tue, 17/04/2018 06:51
    Caponata is a dish traditionally made with aubergines, so using this name may offend any purists, but the other ingredients and general feel of the dish remain correct. It incorporates the Italian principle of agrodolce (literally sour and sweet), a flavour combination that is also prevalent in many other cuisines.
    Full story
  • Wild garlic pesto

    Published: Tue, 10/04/2018 06:38
    This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge.
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  • Wild garlic and potato soup

    Published: Tue, 03/04/2018 06:06
    Paired with the punchy taste of wild garlic, potatoes make a wonderfully savoury and inexpensive soup. Increase the amount of wild garlic, if you dare! We send out the wild garlic leaves but not the flowers, as they’re too delicate to travel, so you’ll have to forage for those if you want to use them – or garnish with lots of chopped parsley
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  • Purple sprouting broccoli and scrambled eggs

    Published: Tue, 27/03/2018 06:37
    This quick and easy vegetarian recipe works with asparagus as well as purple sprouting broccoli. Eat with a buttery slice of rye or sourdough toast to mop up the last of the scrambled eggs.
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  • Chicken with leeks and honey

    Published: Tue, 20/03/2018 06:24
    This recipes was kindly suggested by a customer as a topping for rice. It also makes a lovely succulent filling for pancakes – use our basic pancake batter.
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  • Leek and smoked cheese pithivier

    Published: Tue, 13/03/2018 06:20
    Pithivier is a traditional circular puff pastry pie with a curved pattern cut into the pastry. If you're not vegetarian, you could add cooked chopped up ham, fried bacon pieces or leftover shredded chicken or turkey to the leek mixture. The pie can be made in advance up to the final baking stage and kept in the fridge.
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  • French onion soup

    Published: Tue, 06/03/2018 06:31
    There’s only one trick to this sumptuous classic: time. Cooking the onions for up to an hour achieves a melting, caramel perfection, and once you’ve added the stock, they need to simmer for another hour. The taste will prove that it’s not time wasted. Fresh stock really does make a difference.
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  • Middle Eastern spinach

    Published: Tue, 27/02/2018 06:42
    Variations on this side dish are eaten across the Middle East. It’s good with pitta and chickpeas and/or grilled lamb or chicken. For an optional extra, sprinkle with toasted, chopped walnuts.
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  • French style galettes with chard and Gruyère

    Published: Tue, 20/02/2018 07:29
    Melting cheese, seasonal chard and a whole egg housed in a buckwheat pancake. These vegetarian galettes look impressive, but they’re simple to cook. Vary the filling according to whim: this is also good with spinach, Comté or Cheddar, ham or the usual sweet pancake fillings.
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  • Cime di rapa pasta

    Published: Tue, 13/02/2018 06:53
    A quick vegetarian pasta dish, punchy, unctuous and bursting with nutritious greens. You can substitute cime di rapa (turnip tops) with any of the other greens that you get in your box: spinach, chard, kale and spring greens all work a treat.
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  • Savoy cabbage thoran with sticky jasmine rice

    Published: Tue, 06/02/2018 06:41
    Cabbage thoran is wonderful, lightly spiced Indian curry originating in Kerala. It can either be served as an accompaniment to other curries or as a main dish with sticky jasmine rice or simple boiled basmati. You don't need to stick with cabbage
    Full story
  • Cauliflower caponata with garlic & herb tortillas

    Published: Tue, 30/01/2018 06:42
    Caponata is a dish traditionally made with aubergines, so using this name may offend any purists, but the other ingredients and general feel of the dish remain correct. It incorporates the Italian principle of agrodolce (literally sour and sweet), a flavour combination that is also prevalent in many other cuisines.
    Full story
  • Spanakopita with chard and leeks

    Published: Tue, 23/01/2018 07:02
    A buttery, flaky, light Greek pie filled with greens, herbs and feta. It's traditionally made with spinach, but chard and leeks are a very good alternative. This is slightly time-consuming but very straight-forward to put together and is great as a starter, main course or part of a mezze spread. Cut into squares and serve warm or at room temperatur
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  • Seville orange marmalade pudding

    Published: Tue, 16/01/2018 06:47
    Sticky and delicious – to be served warm with lashings of custard or cream. Many of you have ordered our Seville orange marmalade kits; here's something to do with marmalade other than spreading it on your toast. You can also make this with any other kind of marmalade you fancy
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  • Winter pilaf with walnut pesto & baked portobellos

    Published: Tue, 09/01/2018 07:04
    A good pilaf is all about light but fragrant spicing and gently methodical cooking of the rice. As best you can, the aim is to try and get the grains of rice fluffy and well separated. Placing a tea towel under the lid helps to absorb condensation in the pan, which in turn helps the grains separate.
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  • Braised Red Cabbage

    Published: Tue, 02/01/2018 07:33
    A classic recipe for red cabbage braised with apples, this makes a wonderful accompaniment to game and roast meat. It’s worth making a big potful as it reheats very well; try the leftovers in a baked potato with a dollop of crème fraîche and some horseradish.
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  • Parmesan-baked parsnips

    Published: Tue, 19/12/2017 07:11
    These more-ish parsnips can be eaten as a warm snack, perhaps dipped into crème fraîche flavoured with dill and or sweet chilli sauce. They make a good side with any meat or stew. When you buy parsnips, make sure they’re firm, heavy and not at all spongy for the best taste
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  • Christmas Fair Mulled Cider

    Published: Tue, 12/12/2017 06:45
    This mulled cider was so popular at our London Christmas fair that we’ve had endless requests for the recipe. Any dry, scrumpy type cider will do for it. Add in a splosh of Calvados (apple brandy), sloe gin or rum for something a bit more potent.
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  • Parsnip, Brussels sprout and bacon potato cakes

    Published: Tue, 05/12/2017 06:32
    This is a jazzed-up version of bubble and squeak and can be adapted to finish up all sorts of leftover vegetables, though parsnips, sprouts and bacon is a particularly satisfying combination. A poached or fried egg or sausages would be a good addition.
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  • Baked chicken & red cabbage with smashed garlic butterbeans

    Published: Tue, 28/11/2017 06:50
    This is a wintery one-pot dish that is perfect with any kind of fowl or game bird. You bake your bird and braise your red cabbage in one go. The cabbage benefits from the juices that run from the cooking chicken and the meat is lightly flavoured by the spices and aromatics in the cabbage.
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  • Parsnip Skordalia

    Published: Tue, 21/11/2017 06:41
    Skordalia is a Greek side dish of potatoes and garlic whipped into a dip, thicken with stale bread or nuts and spiked with lemon juice. We make a version using parsnips, they are much more stable when blended and are less likely to go gluey than potatoes.
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  • Leek and smoked cheese pithivier

    Published: Tue, 14/11/2017 06:54
    Pithivier is a traditional circular puff pastry pie with a curved pattern cut into the pastry. If you want to, add cooked chopped up turkey or ham to the leek mixture. The pie can be made in advance up to the final baking stage and kept in the fridge. It makes a good vegetarian Christmas main course.
    Full story
  • Squash, kale and Stilton pie

    Published: Tue, 07/11/2017 06:36
    Stuffed with roasted squash, kale and creamy Stilton, this pie is a vegetarian main that’s glorious enough for dinner parties and Christmas. Serve with a crisp green salad topped with toasted walnuts. Other squash and pumpkin will work just as well as butternut, and if you have another blue cheese lurking in the fridge, that will also do the job
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  • Squashy bottom soup bowls

    Published: Tue, 31/10/2017 06:46
    This easy-to-make squash soup doesn't even require any bowls – just eat it straight out of the shell, saving on the washing up and adding to the entertainment. This is a great, child-pleasing dish for Halloween.
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  • Parsnips Molly Parkin

    Published: Tue, 24/10/2017 07:42
    Browned parsnips layered with tomatoes, cheese and cream and baked in a rich, sweet sauce. This is a cheap, easy-to-make and delicious old-fashioned vegetarian main. Serve with just a salad and bread to sop up the juices, or with cooked grains and greens.
    Full story
  • Venison cottage pie

    Published: Tue, 17/10/2017 06:55
    Traditional winter comfort food, cottage pie began life as an improvised dish for using up the remains of the Sunday roast, but it works beautifully here with venison. There's no need to be too exact about quantities
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  • Sicilian Romanesco

    Published: Tue, 10/10/2017 06:47
    The combination of chilli, pine nuts, lemon and currants is often found in traditional Sicilian cuisine – the influence of trade across the Mediterranean from the East. It gives a lovely sweet-and-sour combination. You can use ordinary couscous but giant couscous, which can often be found in large supermarkets, is even better.
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  • Chicken & spiced lentils with leek, watercress & garlic yoghurt

    Published: Tue, 03/10/2017 06:18
    This is a simple one-pot dish. The spicing is apparent but not excessive; it is the peppery watercress and pungent yoghurt that brings it all together at the end. Add the garlic into your yoghurt little by little, depending on your tolerance for the raw taste.
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  • Roasted squash hummus

    Published: Tue, 26/09/2017 06:33
    A simple recipe for a creamy, healthy hummus. Eat at room temperature with flatbread, or spread in a pitta as an alternative to chickpea hummus. The recipe would work with most varieties of small squash e.g. sweet mama, and also with sweet potatoes. Stir in a little harissa if you'd like things spicy.
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  • Kale caesar salad

    Published: Tue, 19/09/2017 06:59
    A recipe by James Dodd, head chef at The Field Kitchen. This dish is always a hit with diners. Leaving the salad to sit for 15 minutes before serving allows the acidity to take away the raw taste and texture from the kale.
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  • Stuffed Artichokes

    Published: Tue, 12/09/2017 07:05
    This recipe is based on one of Antonio Carluccio’s. Normally we use baby artichokes and serve them as a canapé but it works just as well with larger ones, as long as they are well trimmed.
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  • Upside down apple cake

    Published: Tue, 05/09/2017 06:51
    One of the loveliest things about upside-down cakes is how beautiful they look turned own. This has a rich and caramel taste and moist texture that reach perfection when served with a dollop of double or clotted cream. It works equally well with plums when they are in season.
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  • Chilli stuffed peppers with tomato spelt, soured cream and avocado

    Published: Tue, 29/08/2017 07:16
    These peppers are stuffed with a quick black bean chilli. Everything is thrown together and the chilli cooks inside the peppers as they roast. The spice pot contains the usual chilli ingredients but I’ve added some paprika to give it a hint of smokiness and a little cocoa for some dark richness.
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  • Bean and Herb Pasta

    Published: Tue, 22/08/2017 06:31
    This is a really fresh, summery dish, with crunch from the beans and tangy-ness from the lemon and Parmesan. You can use any green bean (runner, French, finely sliced flat beans, double-podded broad beans, even sugar snap peas).
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  • Chard, cucumber & apple juice

    Published: Tue, 15/08/2017 07:24
    Recipe of the week...
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  • Shortbread with roasted plums

    Published: Tue, 08/08/2017 06:20
    An easy-to-make and delectable combination of plums roasted with honey, cinnamon and orange and crisp, buttery traditional shortbread. Add a dollop of crème fraîche if you like when serving. Any shortbread not eaten will keep well for a week in an airtight container for a teatime treat.
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  • Roasted tomato niçoise salad

    Published: Tue, 01/08/2017 06:54
    This is a substantial, flavour-packed French summer classic, with the roasted cherry tomatoes add extra intensity. There's no tuna in this own so it's good for vegetarians. This fabulous salad makes a complete and nutritious lunch or dinner on it's own. It's specially good eaten outdoors on a hot day.
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  • Barbecued Sweetcorn with Burnt Lime and Sea Salt

    Published: Tue, 25/07/2017 06:35
    A mix of sweet and sour makes an interesting departure from butter and pepper on your corn on the cob. We saw this being done in north India on roadside charcoal burners. If the weather isn’t good enough, or you don’t have a barbecue, use a cast-iron griddle or heavy-bottomed frying pan and fry the corn in their husks, with no oil.
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  • Vegetable Quesadillas

    Published: Tue, 18/07/2017 06:58
    Good as a main course, these also make a colourful sharing platter for a larger gathering. Serve them with a dollop of soured cream and guacamole.
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  • Rhubarb and strawberry crumble

    Published: Tue, 11/07/2017 06:39
    Sweet and tart, this dessert is a real favourite in the Field Kitchen when the rhubarb and strawberry seasons coincide. It's very easy to make and a great excuse for eating lots of cream or custard. Replace the flour with oats and fine oatmeal for a gluten free alternative
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  • Baked Eggs & Chard

    Published: Tue, 04/07/2017 09:21
    Dukkah is a spiced seed and nut mix, ideal for adding a hit of flavour to this earthy lentil and chard dish, baked with our great-tasting organic eggs, and a hint of chilli from the harissa.
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  • Whole roast mackerel, samphire with chewy garlic and devilled tomatoes

    Published: Tue, 27/06/2017 06:38
    There are three strong and bold components to this meal: salty samphire, rich mackerel, and acid-sweet tomatoes which cut through the oiliness of the fish. This lovely, sea-themed recipe can be cooked in less than an hour.
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  • Raspberry Ripple Ice Cream

    Published: Tue, 20/06/2017 06:50
    Rich, creamy custard ice cream rippled through with tangy raspberry: a summer classic. You don’t even need an ice-cream maker for this, but it does, of course, need a fair bit of freezing time. Eat on its own, with ice cream cones if you can find them, or with shortbread biscuits.
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  • Spring or Summer Green Rice Rolls

    Published: Tue, 13/06/2017 07:16
    Around the eastern Mediterranean there are many versions of stuffed leaves, often using vine leaves, but any good-sized cabbage leaf can be used; try Savoy or January King in winter. These rolls have crunch, sweetness and a fresh herb flavour.
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  • Strawberry scone cake

    Published: Tue, 06/06/2017 07:36
    This delectable giant scone of a cake makes for the ultimate cream tea. After you've got over the pleasure of the first strawberries of the year, which are difficult not to eat straight out of the punnet, it's a very good way of making a few of them go a long way.
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  • Minted braised Little Gems

    Published: Sun, 04/06/2017 06:52
    Little Gem's a miniature, crisper and sweeter version of Cos. It retains a bit of crunch when braised, but gains a whole new nutty flavour. If you throw a handul of frozen peas or broad beans in at the last minute and eat this with rice, pearl barley or spelt, it becomes a delectable and healthy vegetarian dinner. It's is also good served with lamb
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  • Lamb Stew with Baby Turnips

    Published: Tue, 30/05/2017 07:21
    Lamb stew needn’t be a dark and heavy affair. Summer turnips have a sweet, almost radish-like taste, that’s lighter than their winter cousins. White wine instead of red and the addition of some vibrant green veg and herbs at the end also lighten things.
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  • Tomato, Carrot and Ginger Juice

    Published: Tue, 23/05/2017 07:15
    Your use of citrus in this juice will depend on the sharpness of the tomatoes.
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  • New Potatoes Baked In A Bag

    Published: Tue, 16/05/2017 06:40
    In a bag’, or ‘en papillote’ if you’re feeling fancy, is a classic way of cooking all sorts of ingredients. With new potatoes you end up in a middle ground between roasted and steamed. We serve these all summer in the Field Kitchen, torn open at the table. To make the bag, take a large square of baking parchment and fold it in half. Fold three of t
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  • Chard and Anchovy Gratin

    Published: Tue, 09/05/2017 06:50
    Anchovies give the chard a lovely depth and saltiness. This can be eaten on its own (try a poached egg), but it also pairs well with the strong taste of roast lamb. One good variation is to sprinkle a little Parmesan on top for the last five minutes of cooking.
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  • Risotto primavera

    Published: Tue, 02/05/2017 07:26
    Risotto primavera is a classic Italian dish, using any seasonal spring veg. Here we’ve chosen asparagus, broad beans and spring onions, adding a fresh herby hit to finish off the dish. The onion, celery and carrot trinity are known in Italian as ‘soffritto’ (literally, ‘slow-fried’); they give a good flavour base to any risotto, soup or stew.
    Full story
  • Baked Rhubarb and Custard

    Published: Tue, 25/04/2017 07:21
    This silky, comforting combination of baked custard and rhubarb should convert even those who are on the fence about rhubarb (or custard). It gives a beautiful visual contrast of pink on yellow, and a lovely contrast of tangy fruit and creamy, comforting custard
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  • Roasted cauliflower with butter, lemon and cumin

    Published: Tue, 18/04/2017 06:25
    The cumin gives this dish an Indian feel but the spicing is so subtle that it works in the most traditional of meals. The flavour combination suits roasted parsnips too.
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  • Shoulder of lamb with preserved lemon

    Published: Tue, 11/04/2017 07:22
    'At our farm shops we sometimes preserve our own lemons; you'll otherwise find them in a good deli. If the lamb/garlic combination seems a little passé use a Moroccan rub such as Ras el Hanout. The beauty of lamb shoulder is that you can cook it until the meat comes away from the bone, almost in shreds, and it is still deliciously juicy.' (Ben Wats
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  • Wild Garlic Pesto

    Published: Tue, 04/04/2017 07:47
    This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge.
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  • Guy’s dandelion pasta

    Published: Tue, 28/03/2017 07:05
    Determined to make the best of a pesky weed, I served this to a table of groaning teenagers. I expected a rebellion, but they asked for more. The creaminess of the sauce counterbalances the bitterness of the dandelion leaves – just adjust the balance between the two, depending on your audience.' (Guy Watson)
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  • Orange, fennel, apple & beetroot juice

    Published: Tue, 21/03/2017 07:52
    The aniseed taste of fennel can split people into love or hate camps.
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  • Broad bean, quinoa, watercress and feta

    Published: Tue, 14/03/2017 07:11
    This is a fresh healthy summer salad combining peppery watercress with tender blanched broad beans and salty feta. You can make it in the short time it takes the quinoa to cook. Quinoa is a good gluten-free alternative to grains, but use bulgur or couscous if you prefer. Eat this for a light dinner or packed lunch – it holds up well for a few hours
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  • Leek and Feta Fritters

    Published: Tue, 07/03/2017 07:03
    A very moreish starter or light lunch with a bitter leaf salad. The dip includes sumac, a deep-red, lemony spice used a lot in Middle Eastern cuisine. It’s increasingly available in supermarkets, but if you can’t find it, use a little extra lemon juice and a couple of grinds of pepper instead.
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  • Beef & kale fajitas with re-fried beans & avocado

    Published: Tue, 28/02/2017 07:20
    I doubt the winters are ever that harsh in Mexico but this dish has been honed to deal with a dark Devon winter.
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  • Swede, celeriac and carrots braised in olive oil

    Published: Tue, 21/02/2017 07:22
    This is a Turkish method, common along the Aegean coast, that’s used for cooking lots of different vegetables. The idea is to braise them slowly with lemon juice, olive oil, salt and a little sugar to concentrate and accentuate their natural flavours. It is definitely best served at room temperature, and preferably the next day. This recipe comes f
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  • Beetroot, Orange, Pecan and Poppyseed Cake

    Published: Tue, 14/02/2017 06:51
    This is canteen chef Rob's entry to our 2011 Cake Off: a heavenly day when we ate lots of cake and voted on the best. In classic Rob fashion the cake employed the freshest ingredients that were in the boxes. He used blood oranges, but you can use whatever variety is in season.
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  • Sirloin steak, mushroom & red wine sauce with sauté potatoes & shredded sprouts

    Published: Tue, 07/02/2017 07:31
    Imagine you’re cooking in a French bistro, crack open a good bottle of red and you’ll be well on your way to creating this speedy, tasty supper. With a little twist on a classic steak, sauce and sauté potato combo, it also introduces shredded Brussels sprouts, our favourite
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  • Sweet potato & peanut stew with, mushrooms, spinach & red rice

    Published: Tue, 31/01/2017 07:10
    Although this recipe is African in its roots, it seems to take flavours from every step of the spice route. There is the earthy Indian warmth from the cumin, a whiff of the Middle East from the cinnamon, all finished with a peanut flavour suggestive of a Malaysian satay. I’ve used red rice here as it has an interesting nutty flavour and chew to it.
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  • French style galettes with chard and Gruyère

    Published: Tue, 24/01/2017 07:02
    Melting cheese, seasonal chard and a whole egg housed in a buckwheat pancake. These vegetarian galettes look impressive, but they’re simple to cook. Vary the filling according to whim: this is also good with spinach, Comté or Cheddar, ham or the usual sweet pancake fillings.
    Full story
  • Roast chicken & blood orange with fennel & olives

    Published: Tue, 17/01/2017 06:43
    Orange, fennel and olive is a classic combination; raw sliced fennel combined in a salad with orange makes a good, punchy accompaniment to fish or chicken. Here we’ve roasted the fennel for a mellower flavour.
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  • Leek, potato, mustard & dill tortilla with broccoli & toasted almonds

    Published: Tue, 10/01/2017 06:43
    Mustard and dill are a good, warming flavour combination. They pair well with lots of winter veg; potatoes, leeks, broccoli and cauliflower, beetroot and also spring greens and cabbage.
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  • Cauliflower with saffron, pine nuts and raisins

    Published: Tue, 03/01/2017 07:46
    The raisins and saffron add a gentle sweet element into the savoury mix. This takes less than 20 minutes to prepare and is lovely served with couscous as a light main meal. It also goes well as part of a mezze spread. The butter is optional but makes for a richer sauce.
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  • Christmas Carrots In A Bag

    Published: Tue, 27/12/2016 07:57
    A theatrical technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and a stapler.
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  • Squash, Kale and Stilton

    Published: Tue, 20/12/2016 07:26
    Stuffed with roasted squash, kale and creamy Stilton, this pie is a vegetarian main that’s glorious enough for dinner parties and Christmas. Serve with a crisp green salad topped with toasted walnuts. Other squash and pumpkin will work just as well as butternut, and if you have another blue cheese lurking in the fridge
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  • Clementines poached in mulled wine with meringues & cream

    Published: Tue, 13/12/2016 07:15
    You can make these a few days ahead of time if you like; the longer they store, the more the clementines soak up the flavour. You don’t have to serve them as individual portions – you could use them to top a pavlova-sized meringue as a centrepiece dessert. Keep a keen eye on the wine as it reduces, as it can catch and boil dry faster than you think
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  • Grilled Leek & Blue Cheee Salad With Apples, Celery And Hazelnuts

    Published: Tue, 06/12/2016 07:03
    As long as you take care of the leeks, the rest will take of itself. Make sure they are well cooked before griddling; the process is more about adding flavour than cooking.
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  • Parsnip, Brussels Sprout and Bacon Potato Cakes

    Published: Tue, 29/11/2016 07:48
    This is a jazzed-up version of bubble and squeak and can be adapted to finish up all sorts of leftover vegetables, though parsnips, sprouts and bacon is a particularly satisfying combination. A poached or fried egg or sausages would be a good addition.
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  • Chickpea & Spinach Sausage Roll

    Published: Tue, 22/11/2016 07:21
    The trick here is in getting the perfect texture to the chickpea filling. This is why we blanch and squeeze the spinach, so as to avoid it adding water to the mix. The chickpeas and the sheep’s cheese both hold moisture well but also act as binders. You should be able to mould the mix easily without it being too loose or stiff.
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  • Sarah Pope's Apple Tart

    Published: Tue, 15/11/2016 07:27
    This simple to make, fragrant dessert is very good eaten with cream or a dollop of crème fraîche. The slight almond of the amaretti biscuits in the base sets the apples off to perfection.
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  • Miso-Glazed Aubergines

    Published: Tue, 08/11/2016 07:58
    Miso is a salty fermented paste made from soy beans and wheat or rice, with a unique and slightly addictive flavour, although as with Marmite; you love or hate its saltiness. Miso can be used as a marinade, or added to liquid to make a broth.
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  • Parsnips Molly Parkin

    Published: Tue, 01/11/2016 08:03
    Browned parsnips layered with tomatoes, cheese and cream and baked in a rich, sweet sauce. This is a cheap, easy-to-make and delicious old-fashioned vegetarian main. Serve with just a salad and bread to sop up the juices, or with cooked grains and greens.
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  • Figs baked in honey, lemon and cinnamon

    Published: Tue, 25/10/2016 07:15
    Figs are new to Riverford and totally moreish. They’re great cut into wedges and added to salads, or stuffed with ricotta and wrapped in an air-dried ham before roasting until soft and the ham crispy.
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  • Venison Cottage Pie

    Published: Tue, 18/10/2016 07:56
    Traditional winter comfort food, cottage pie began life as an improvised dish for using up the remains of the Sunday roast, but it works beautifully here with venison. There's no need to be too exact about quantities; this is a good way of using up odds and ends from your veg box.
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  • Turkish Poached Sweet And Sour Leeks

    Published: Tue, 11/10/2016 07:36
    This easy recipe is good as a side dish, especially with fish, but can also be served cold as part of a mezze selection, giving a welcome counterbalance to richer meat dishes. Use young and tender leeks to make it really sing. The formula works as well with cauliflower cut into small florets instead of leeks.
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  • Chicken, Spinach & Chickpea Tagine

    Published: Tue, 04/10/2016 07:35
    Harissa is a spicy blend of chilli, herbs and garlic. We’ve advised using half to start, tasting and adding more towards the end, depending on your preference for heat. We’re using baby spinach here, which can be wilted down in the pan in handfuls. If you make it again with larger leaved spinach, it’s best to blanch, refresh and chop it first.
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  • Tomato and Gruyere Galette

    Published: Tue, 27/09/2016 06:50
    A galette is a free-form tart that doesn’t need a tin. Its irregular shape is its rustic charm so don’t aim for perfection here. This works just as well with shop-bought puff pastry; for the best flavour, go for an all-butter version. Eat warm or at room temperature, with a green salad on the side.
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  • Calabrese Pasta With Anchovy, Chilli and Garlic

    Published: Tue, 20/09/2016 07:34
    Anchovies allowed to melt like this lose some of their harshness - worth trying even if you're wary of them.
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  • Salad of French Beans And Grilled Leeks With Tapenade

    Published: Tue, 13/09/2016 07:32
    An unusual take on salade Niçoise, this healthy salad is great with chicken or a meaty fish such as tuna. You could add a little shaved fennel before serving, if you like, or, if you're having it on its own as a light main, crumble over some feta.
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  • Cherry Tomato Tarte Tatin

    Published: Tue, 06/09/2016 07:11
    An intensely flavourful vegetarian tart, redolent of summer. This is very simple to cook, and the resulting combination of sweet cherry tomatoes and mellow, caramelised roasted garlic is utterly lovely. Eat for lunch or dinner with a crisp green salad or lightly blanched green beans.
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  • Bean and Herb Pasta

    Published: Tue, 30/08/2016 07:12
    This is a really fresh, summery dish, with crunch from the beans and tangy-ness from the lemon and Parmesan. You can use any green bean (runner, French, finely sliced flat beans, double-podded broad beans, even sugar snap peas).
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  • Chinese Plum Sauce

    Published: Tue, 23/08/2016 07:25
    The sauce is a great complement not only to Chinese duck dishes, but also to roast chicken and pork, and as a a dip for spring rolls. It's easy to make and will keep well in the fridge for up to two weeks.
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  • Vegetarian Nicoise

    Published: Tue, 16/08/2016 07:21
    This is a vegetarian version of the Mediterranean summer classic. It uses capers in place of anchovies for saltiness – although you could use both. Marjoram is a similar herb to oregano, but slightly sweeter and with a floral aroma.
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  • Braised Sweetcorn With Spinnach

    Published: Tue, 09/08/2016 07:18
    This is a lovely dish to cook using fresh corn. Try to get a slightly brown colour on the corn kernels, as this imparts a caramelised, smoky flavour. Add a pinch of chilli or red pepper flakes for more of a kick. This can also be made with tinned corn, but the texture and taste tends to be a little blander.
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  • Tomato & Tarragon Salad With Tapenade Toast

    Published: Tue, 02/08/2016 07:02
    Tapenade is a French olive paste and can be eaten as a dip or spread. This recipe is great for sharing as a starter or light lunch. It will make more tapenade than you’ll need for one meal, but it’s not worth making less, and it keeps well for a few days in the fridge. You could use shop-bought tapenade if you prefer, although making your own is ea
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  • Summer Vegetable Paella With Saffron And Lemon

    Published: Tue, 26/07/2016 07:26
    A vegetarian adaptation of the traditional Spanish dish, paella rice is readily available but use short-grain brown or Arborio if you can’t find it. Saffron threads give the dish its unique flavour.
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  • Pasta With Spinach, Walnut and Basil Pesto

    Published: Tue, 19/07/2016 07:08
    Make sure when using any nuts that they are fresh – they turn stale quickly, even within their best before date, particularly once the pack is opened so buy small amounts, as and when you need them.
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  • Whole Roast Mackerel, Samphire With Chewy Garlic

    Published: Tue, 12/07/2016 07:13
    There are three strong and bold components to this meal: salty samphire, rich mackerel, and acid-sweet tomatoes which cut through the oiliness of the fish. This lovely, sea-themed recipe can be cooked in less than an hour.
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  • Sugar Snap Peas With Marjoram And Lemon

    Published: Tue, 05/07/2016 07:16
    Our sugar snap peas are at their height during July. Eat them as fresh as possible, either raw or, as here, cooked very briefly. Fragrant marjoram and zesty lemon make a lovely setting for their delicate taste.
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  • Broad Bean, Saffron And New Potato Salad

    Published: Tue, 28/06/2016 07:12
    This warm salad combines two of the best veg Britain has to offer at this time of year. The bright red saffron threads add a wonderful colour and subtle flavour but use it sparingly, or the flavour can be cloying. Try using a small handful of chervil for a slightly different flavour to parsley, or alternatively some chopped chives.
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  • Roman Style Broad Beans

    Published: Mon, 20/06/2016 07:54
    This dish goes well with roast lamb.
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  • Rhubarb and Strawberry Crumble

    Published: Tue, 14/06/2016 07:02
    Sweet and tart, this dessert is a real favourite in the Field Kitchen when the rhubarb and strawberry seasons coincide. It's very easy to make and a great excuse for eating lots of cream or custard. Replace the flour with oats and fine oatmeal for a gluten free alternative.

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  • Asparagus, Broad Bean and Herb Risotto

    Published: Tue, 07/06/2016 07:10
    A light, green risotto that celebrates what's in season in spring. Use pecorino for vegetarians, and add in or substitute peas or French or green beans in place of broad beans if that's what you have in your box.
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  • Miso Noodle Broth With Pak Choi

    Published: Tue, 31/05/2016 07:25
    As the name may hint at pak choi is a perfect companion to Asian and Oriental flavours. This is Pak Choi in its natural habitat. The leaves wilt well in the fashion of spinach or chard but the real character comes from the succulent crunch of the just cooked stalks.
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  • Spinach Kedgeree

    Published: Tue, 24/05/2016 07:20
    Kedgeree is a comforting alliance between Indian cuisine and Victorian nursery food and very good for a quick, simple dinner. We’ve swapped the traditional smoked fish for spinach and green beans here and added smoked paprika to replicate the smoked fish flavour. Make poached rather than hard-boiled eggs if you fancy.

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  • Roasted Asparagus With Hazelnut Dressing

    Published: Tue, 17/05/2016 07:42
    Baking the asparagus with olive oil intensifies its delicate taste in this quick vegetarian dish. Hazelnut dressing is a lovely alternative to the more traditional hollandaise – and much less likely to go wrong! This will happily be eaten at room temperature as well as warm. It's good sprinkled with a finely chopped hard-boiled egg.
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  • Spinach And Cheese Tart

    Published: Tue, 10/05/2016 07:22
    Use ready-made pastry for this simple tart and it's a quick midweek vegetarian dinner. It's best made with a sharpish Cheddar, so that its full flavour comes through the spinach. It's also good with thinly sliced and sautéed leeks or onions for another layer of flavour. It's lovely eaten both warm and at room temperature.
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  • French Beans And Leeks With Garlic And Almonds

    Published: Tue, 03/05/2016 07:34
    A healthy vegetarian dish for spring or early summer. This is quick to throw together and has a nice diversity of taste and texture. It makes a very good accompaniment to lamb cutlets or halloumi
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  • Asparagus & Anchovy Mayonnaise

    Published: Tue, 26/04/2016 07:32
    Everything works well dipped into this, and we do mean everything. To create majestic sarnies, slather the mayo onto slices of crusty bread, then pile in the asparagus and slices of smoked ham, cold roast beef or boiled egg.
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  • Potato Breads (Farls) With Leeks And Bacon

    Published: Tue, 19/04/2016 07:59
    This traditional potato bread can be served for breakfast with sausages, bacon and eggs, or with butter and jam, 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 if you are vegetarian.
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  • Broad Bean, Black Olive And Preserved Lemon Salad

    Published: Tue, 12/04/2016 07:10
    This salad would be lovely with some feta cheese crumbled over and some crusty bread and peppery olive oil. You can also try with ras al hanout or sumac
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  • Purple Sprouting Broccoli With Bagna Cauda

    Published: Tue, 05/04/2016 08:02
    This makes a lovely light lunch with some crusty bread, or serve it as a dip at a party. If you don't have broccoli, try other crudités: cauliflower, celery, carrots, peppers and fennel work well.
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  • Spanakopita With Chard And Leeks

    Published: Tue, 29/03/2016 06:53
    A buttery, flaky, light Greek pie filled with greens, herbs and feta. It's traditionally made with spinach, but chard and leeks are a very good alternative. This is slightly time-consuming but very straight-forward to put together and is great as a starter, main course or part of a mezze spread.
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  • Wild Garlic And Potato Soup

    Published: Tue, 22/03/2016 07:53
    Paired with the punchy taste of wild garlic, potatoes make a wonderfully savoury and inexpensive soup. Increase the amount of wild garlic, if you dare! We send out the wild garlic leaves but not the flowers, as they’re too delicate to travel, so you’ll have to forage for those if you want to use them
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  • Substantial Chicken Soup

    Published: Tue, 15/03/2016 07:26
    This is a really comforting chicken soup, and takes under half an hour to make. The better your stock is, the better your soup will be – this isn't the place for a stock cube. This tastes even better the next day (but refrigerate overnight).
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  • Roasted Cauliflower With Lemon, Caraway And Mint

    Published: Tue, 01/03/2016 07:29
    Sweetly nutty roasted cauliflower is set off by sharp lemon and earthily aniseed caraway seeds in this vegetarian side. For added complexity, garnish with fresh parsley or coriander if you’ve got some to hand
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  • Parmesan Baked Parsnips

    Published: Tue, 23/02/2016 07:44
    These more-ish parsnips can be eaten as a warm snack, perhaps dipped into crème fraîche flavoured with dill and or sweet chilli sauce. They make a good side with any meat or stew. When you buy parsnips, make sure they’re firm, heavy and not at all spongy for the best taste.

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  • Chilled Spinach, Yoghurt And Mint Soup

    Published: Tue, 16/02/2016 07:38
    This is a lovely, fresh vegetarian soup for the hot summer months, with the earthines of spinach set off by sharp mint and tangy yoghurt. For a slightly different take, if you have chard in your veg box use that instead or as well as spinach, removing the tough white stems.
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  • Bergamot Lemon Curd

    Published: Tue, 09/02/2016 08:03
    Bergamot lemons are small, juicy and intensely flavoured, with a unique aroma that you might recognise because it's one of the ingredients in Earl Grey tea. Eat this rich curd on toast or crumpets, or use to sandwich together or decorate cakes.
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  • Baked Potatoes With Cheesy Kale Filling

    Published: Tue, 02/02/2016 08:09
    These vegetarian baked potatoes hit that magic spot somewhere between decadent and worthy. They make a great simple and inexpensive midweek dinner and can be easily adapted to your kitchen contents: use chard or spinach if you have this in your veg box instead of kale, or use a smoky cheese such as Gruyère in place of cheddar.
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  • Pasta Sauce With Broad Beans, Mint And Bacon

    Published: Tue, 26/01/2016 07:43
    Sweet broad beans, fresh mint and smoky bacon mingle spectacularly in this easy to make pasta sauce: just the ticket for a weeknight dinner. If you'd like to keep this vegetarian you could substitute the bacon with goat's cheese or just leave it out.
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  • Cauliflower Polonaise

    Published: Tue, 19/01/2016 08:20
    Cauliflower is given a delectable topping of grated eggs, buttery toasted breadcrumbs, capers and fresh parsley. Broccoli could be used here in place of cauliflower – or try a combination of the two.

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  • Broccoli Salad With Anchovy Dressing

    Published: Tue, 12/01/2016 08:02
    Tender broccoli smothered in a salty, creamy dressing makes a good side to strong-tasting mains, or can be eaten as a main itself, tossed with a sturdy grain like barley. You can use any type of broccoli you want here – the main thing is neither to over- or under-cook it.
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  • Frittata Verde

    Published: Tue, 05/01/2016 07:42
    This quick, versatile vegetarian dish is good warm and cold. You can part-substitute the spinach for other briefly blanched greens; or add in what light spring veg you have – broad beans, red peppers and mushrooms are all good. Eat with a green salad for a light, healthy dinner, or cut into slices for canapés or packed lunch.

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  • Roasted Cauliflower With Lemon, Caraway And Mint

    Published: Tue, 29/12/2015 08:10
    Side dish
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  • Roast Potatoes With Lemon, Rosemary And Thyme

    Published: Tue, 22/12/2015 08:18
    Crisp and caramelised from roasting, tart and tangy from the lemons, this variation on traditional roast potatoes makes a particularly good side for chicken or fish, accompanied by a bitter leaf salad.
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  • Creamed Parsnips With Almonds

    Published: Tue, 15/12/2015 08:11
    A fine alternative to conventional mash, or you can serve it as a dip – just increase the amount of oil and add a little more of the cooking milk until you get a consistency you like.
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  • Chargrilled Radicchio With Squash And Goat's Cheese

    Published: Tue, 08/12/2015 07:47
    A beautiful balance of bittersweet griddled radicchio, sweet roasted squash and salty cheese.
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  • Sprouts With Chestnuts And Bacon

    Published: Tue, 01/12/2015 08:36
    Add some extra flavour to Brussels Sprouts
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  • Venison And Ale Casserole Or Pie

    Published: Mon, 23/11/2015 08:31
    Main course
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  • Teriyaki Sprouts With Chilli And Sesame

    Published: Tue, 17/11/2015 08:07
    It’s great for quick meat stir fries, but is also good with green veg. Serve with cooked rice or egg noodles tossed in a little sesame oil for a simple vegetarian supper (add some tofu for protein), or add leftover pieces of cooked chicken, beef or pork from a roast.
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  • Stuffed Squash With Kale

    Published: Tue, 10/11/2015 07:38
    Stuffed squash with kale, red cabbage and beetroot salad
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  • Spinach, Ricotta & Herb Cheesecake

    Published: Tue, 03/11/2015 08:40
    A light, fresh tasting alternative to a summer quiche, without the pastry.
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  • Cauliflower Biryani

    Published: Tue, 27/10/2015 07:52
    To make it a little more sinful, finely slice 1 large onion. Deep fry at 180°C (use a deep fat fryer for safety), for approx 2-3 mins, until golden, then scatter over the dish. You could use whole yogurt instead of fat-free.
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  • Squash And Autumn Vegetable Quesadillas

    Published: Tue, 20/10/2015 07:50
    Vegatarian main course recipe
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  • Venison Cottage Pie

    Published: Tue, 13/10/2015 08:14
    We like celeriac in this mash as it goes really well with venison. You could use other root veg with the potato, eg. parsnip, swede or carrots. Serve with buttered savoy cabbage or kale.
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  • Kale, Chorizo And Potato Hash

    Published: Tue, 06/10/2015 07:27
    You can substitute any cabbage for kale here, or even sliced Brussels sprouts. To make a complete supper dish, top with a poached egg. You could also substitute cooked chicken or corned beef for the chorizo
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  • Wheatberry Salad With Roasted Squash

    Published: Wed, 30/09/2015 11:23
    This warm salad works well on its own as a vegetarian main course, or alongside meat. You can add all sorts of odds and ends; try adding roasted chopped nuts or some seeds.
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  • Salad Of French Beans And Grilled Leeks With Tapenade Dressing

    Published: Tue, 29/09/2015 08:07
    A wonderful high-summer salad, to be served with chicken or a meaty fish such as tuna. You could add a little shaved fennel before serving, if you like.
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  • 3 Ways With Runner Beans

    Published: Tue, 22/09/2015 08:34
    Simple cooking and preparation tips
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  • Savoy Cabbage Thoran With Sticky Jasmine Rice

    Published: Tue, 15/09/2015 08:05
    Thoran is an Indian dish, originating in Kerala. Traditionally, the recipe uses fresh coconut, but that can be hard to find (although we do sell coconut oil alongside our vegboxes). You can use other greens apart from cabbage, e.g. kale, so it’s good for ringing the changes with your vegbox.
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  • Devilled Tomatoes

    Published: Tue, 08/09/2015 08:47
    To devil something is a very English way of saying ‘add spice and heat’: if the end product doesn’t make your nose sweat then you’re not doing it right! This devilling sauce works well with many different kinds of grilled or fried meat and fish too.
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  • Salad Guide

    Published: Tue, 01/09/2015 08:42
    Whether the weather is aware, or not, we are slap bang in the midst of our summer season. The poly tunnels are full of tomatoes and basil and our salad has been pushed out into the field to fend for itself. Expect to see some whole lettuce heads, as well as our mixed salad leaf appearing in your boxes over the coming weeks. Here is a brief guide….
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  • Steak And Roasted Ratatouille With Aioli

    Published: Tue, 25/08/2015 08:36
    This is a very simple and fast ratatouille. You want the veg to take on some colour and slightly burnt edges in the oven, as much for texture as for taste. The tomatoes should collapse and create a sauce.
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  • Green Bean And Hazelnut Pilaf

    Published: Tue, 18/08/2015 08:32
    Nice rice in a trice
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  • Braised Sweetcorn With Chard

    Published: Tue, 11/08/2015 08:28
    Try to get a slightly brown colour on the corn kernels as this imparts a faintly caramelised, smoky flavour.
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  • Tomatillos

    Published: Mon, 27/07/2015 11:41
    Beloved and omnipresent in Mexican cuisine for their tangy, fresh sweetness, you may see these appearing in your box over the next few months. The perfect foil to the some nose-sweating chilli heat. Remove their paper-lantern husks before using.
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  • Roasted Tomato Nicoise Salad

    Published: Tue, 21/07/2015 08:05
    Starter recipe
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  • Pimientos de Padron

    Published: Tue, 14/07/2015 08:07
    Padron peppers (pimientos de padrón) originally hail from Galacia and are a tapas favourite in Spain. We’ve discovered these tasty peppers also like growing on our farm in France. Here is a quick and easy authentic tapas recipe.
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  • Hay Baked Carrots

    Published: Tue, 07/07/2015 08:15
    Don’t worry, we’re not trying to get you to feast on forage and fodder; the hay is there as an aromatic, much in the way you’d use any other herb. The flavour is pronounced but not over powering, more meadow pasture than rabbit hutch. Any clean hay that was destined for animal feed is suitable, you should be able to pick some up locally
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  • Asparagus With Smoked Rarebit Dip

    Published: Tue, 30/06/2015 08:19
    Use it as a dip or pile the asparagus and rarebit onto hot toast and grill until golden and bubbling.
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  • Broad Bean And Goat's Cheese Omelette

    Published: Mon, 22/06/2015 08:02
    Skip the first part if you are in a hurry
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  • Wet Garlic Rarebit

    Published: Tue, 16/06/2015 08:14
    It is just normal garlic picked early before the cloves and bulb are fully formed. It is sweeter and less pungent than dried garlic and requires only very light cooking. For the allium aficionados amongst you it can even be eaten raw and thinly sliced.
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  • Creamed Spinach And Roasted Garlic Orecchiette

    Published: Tue, 09/06/2015 08:28
    You could use wet garlic when it’s in season. Instead of roasting it, finely shred about half to a third of a stick and cook with the spinach. Vegans could use egg-free pasta, oil for wilting the spinach, soy cream instead of double and leave out the cheese.
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  • Creamed Spinach Or Chard With Garlic And Basil

    Published: Tue, 02/06/2015 08:17
    Try on toast as a light supper dish with a tomato salad on the side. Or serve as a side vegetable.  
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  • Minted Braised Little Gems

    Published: Tue, 26/05/2015 08:05
    Very good served with Roast Lamb
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  • New Potato & Chorizo Hash With Asparagus & Poached Egg

    Published: Tue, 19/05/2015 08:36
    Use the freshest eggs possible for poaching - the white will set around the yolk for a better result.
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  • Chard & Chickpeas

    Published: Mon, 11/05/2015 08:03
    A simple and speedy dish unless you choose to soak and cook your own chickpeas
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  • Spring Greens With Olive Oil & Lemon Dressing

    Published: Tue, 05/05/2015 07:59
    This may make more dressing than you need...
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  • Cardoon Gratin

    Published: Tue, 28/04/2015 08:02
    Starter recipe
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  • Asparagus, Broad Bean & Herb Risotto

    Published: Tue, 21/04/2015 08:26
    Vegetarian main course
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  • Roasted Asparagus With Hazelnut Dressing

    Published: Tue, 14/04/2015 07:56
    Baking the asparagus with olive oil intensifies its taste. Try to use fresh asparagus for this recipe.
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  • Wild Garlic Pesto

    Published: Tue, 07/04/2015 07:37
    This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge.
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  • Spring Green & Pamesan Tart

    Published: Tue, 31/03/2015 07:43
    Vegetarian main course
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  • Purple Sprouting Broccoli, Beetroot, Orange & Caraway Salad

    Published: Tue, 24/03/2015 08:05

    Caraway works really well with beetroot and adds a warming flavour to this salad. You can cheat and buy ready cooked packs of puy lentils, but to cook enough dried lentils for this, add a couple of handfuls to a pan, add three times the volume of water, a garlic clove or two, a sprig of thyme and a bay leaf.
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  • Mushroom Stroganoff with Parppadelle

    Published: Tue, 17/03/2015 08:10
    Mushroom stroganoff was, for years, the default veggie option on every gastro pub menu before being knocked from its perch by the ubiquitous risotto. Dare I say, it could now be considered as retro. It works just as well with rice as it does with pasta.
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  • Beef Hot Roast

    Published: Tue, 10/03/2015 08:31
    This is such a comforting and warming combination of flavours and textures that it would be a crime not to enjoy in good company – and perhaps with a glass of spicy red wine. The following recipe is not complicated, enjoy as an indulgent supper or weekend lunch with friends and family. Good with mash.
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  • Chicken & Chickpea Chips

    Published: Tue, 03/03/2015 08:54
    Recipe of the week
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  • Warm Pulled Lamb & Pomegranate Salad

    Published: Tue, 24/02/2015 08:31
    The mild ‘agrodolce’ (sweet and sour) fl avours of pomegranate make a good alternative to mint sauce.
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  • Beramot Lemon Curd

    Published: Tue, 17/02/2015 08:14
    Small, juicy and intensely flavoured, with a unique aroma that you’ll recognise from Earl Grey tea, these are a real treat. Serve the curd on toast or crumpets, or use to sandwich or decorate cakes. They’re also good in gin & tonic! We had staff eating it out of the jar with spoons when we brought it into the farm office!
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  • Vaguely Middle Eastern Poached Chicken

    Published: Tue, 10/02/2015 07:58
    Bit different
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  • Potato And Roasted Garlic Soup

    Published: Tue, 03/02/2015 07:56
    Soup recipe
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  • Meatballs With Black Kale & Pearled Barley

    Published: Tue, 27/01/2015 07:54
    Winter warmer
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  • Braised Savoy With Pancetta

    Published: Tue, 20/01/2015 08:44
    January warmer
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  • Kale, Spelt & Chorizo Broth

    Published: Tue, 13/01/2015 08:20
    Plenty of healthy ingredients
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  • Christmas Pie With Greens, Chestnuts And Feta

    Published: Tue, 06/01/2015 07:47
    The pie can be made in advance and frozen uncooked. Defrost before putting in the oven.
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  • The Best Roast Potatoes

    Published: Tue, 30/12/2014 08:36
    Make sure you use a floury potato eg King Edward or Maris Piper (King Edward’s will be in our Christmas week vegboxes).
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  • Cauliflower, Squash And Coconut Soup

    Published: Tue, 23/12/2014 08:10
    Vegetarian dish
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  • Teriyaki Sprouts With Chilli And Sesame

    Published: Tue, 16/12/2014 08:51
    Guy’s brother Ben runs the farm shop and kitchen where we make the teriyaki sauce sold alongside our vegboxes. It’s great for quick meat stir fries, but is also good with green veg. Serve with cooked rice or egg noodles tossed in a little sesame oil for a simple vegetarian supper (add some tofu for protein), or add leftover pieces of cooked chicken
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  • Baked Potatoes With Cheesy Kale Filling

    Published: Tue, 09/12/2014 08:19
    A slightly sinful but very tasty baked potato. We’ve added some greens to offset the cheese. Baking potatoes aren’t a variety, it’s all in the size. Look for large ones in your vegbox, or try our baking potato packs - they taste especially good right now.
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  • Braised Savoy With Pancetta

    Published: Tue, 02/12/2014 08:05
    Pork and gammon recipe
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  • Quick Scandi Style Red Cabbage

    Published: Tue, 25/11/2014 08:03
    Many red cabbage recipes take a good couple of hours to cook. This Scandinavian inspired recipe has lots of warm spicy lavour but takes less than half the time so, as well as serving alongside cold meats, it’s good for a mid-week supper. Try it with pork chops and creamy mashed potatoes with a little of our Riverford beer mustard stirred in.
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  • Aloo Gobi

    Published: Tue, 18/11/2014 07:50
    Some aloo gobi recipes call for cooking the potatoes and cauliflower together, but I find parboiling (partly cooking in a pan of salted boiling water) the potatoes speeds up this dish; they can take ages otherwise, and the cauli just ends up overcooked and mushy. Serve with warm naan bread, mango chutney and yogurt or raita.
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  • Roasted Squash & Red Onion Wedges

    Published: Tue, 11/11/2014 08:22
    Good vegetarian side dish
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  • Red Cabbage, Winter Root & Pomegranate Slaw

    Published: Tue, 04/11/2014 08:19
    To get the seeds out of your pomegranate easily and without any bitter yellow pith, cut it in half crossways and use a rolling pin to bash each pomegranate half over a bowl, squeezing it slightly now and then so the seeds fall out. Odd bits of the pith might fall out too, but can easily be picked out.
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  • Radicchio And Mushroom Frittata

    Published: Tue, 28/10/2014 08:14
    Vegetarian main course
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  • Chard, Bacon, Rosemary And Chilli Pasta

    Published: Tue, 21/10/2014 08:12
    Simple cooking
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  • Spiced Squash, Apple & Cider Soup

    Published: Tue, 14/10/2014 08:32
    Seasonal soup
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  • Devilled Venison Kidneys With Wilted Greens On Toast

    Published: Tue, 07/10/2014 07:46
    Devilled kidneys are a classic, great for an indulgent breakfast, lunch or light supper.
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  • Pork, Sweetcorn And Bean Chilli With Roasted Squash

    Published: Tue, 30/09/2014 08:29
    Great for squash
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  • Squash, Lemon And Almond Muffins

    Published: Tue, 23/09/2014 08:11
    You'll need a muffin tin lined with paper muffin cases.
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  • Summer Vegetable & Harissa Tagine

    Published: Tue, 16/09/2014 08:13
    Simple cooking and preparation tips
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  • Chunky Tomato And Courgette Pasta Bowl

    Published: Tue, 09/09/2014 08:50
    A simple, fresh tasting dish. Our ready-made chicken stock saves time and adds a real depth of flavour. If you’re vegetarian, substitute for a good veg stock, and swap the parmesan for a vegetarian equivalent.
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  • Huitlacoche Risotto

    Published: Tue, 02/09/2014 08:10
    This is a dead easy, quick recipe that makes a delicious ink-black risotto.
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  • Runner Bean Herb Linguine

    Published: Tue, 26/08/2014 08:15
    A light summer past day for warm days.
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  • Courgette And Basil Risotto

    Published: Tue, 19/08/2014 08:16
    Simple cooking
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  • Indian Spiced Courgette Fritters

    Published: Tue, 12/08/2014 08:27
    Indian spiced courgette and chickpea fritters with tomato, cucumber and mint salsa
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  • Scandinavian Style Beetroot And Potato Salad

    Published: Tue, 05/08/2014 08:11
    For a light supper, serve with boiled eggs, rye bread and a green salad or serve as part of a picnic
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  • Courgette And Halloumi Kebabs

    Published: Tue, 29/07/2014 08:54
    Serve with lemony couscous with toasted flaked almonds or chopped pistachios and a bowl of roasted and peeled peppers
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  • Fresh Tomato Soup With Tapenade Toast

    Published: Tue, 22/07/2014 08:37
    Soups
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  • Spinach, New Season Carrots & Lentils With Labneh

    Published: Tue, 15/07/2014 08:16
    Vegetarian main course
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  • Rhubarb & Pistachio Baklava

    Published: Tue, 08/07/2014 08:50
    This honey and nut dessert is sweet and sticky. Rhubarb adds welcome sharpness. A little goes a long way - serve in tiny pieces with coffee or as an al fresco pudding.
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  • Strawberry & Elderflower Bubbly Jellies

    Published: Tue, 01/07/2014 08:08
    It is Wimbledon after all
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  • Crushed Broad Bean Bruschetta

    Published: Tue, 24/06/2014 08:32
    Great summer starter
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  • Spinach Kedgeree

    Published: Tue, 17/06/2014 08:29
    Swapping fish for spinach
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  • Baked Kohl Rabi WIth Almond And Parsley Crust

    Published: Tue, 10/06/2014 08:49
    Good with pork chops, or try on its own with some simply cooked carrots for a vegetarian main course (swap parmesan for a vegetarian alternative).
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  • Asian Kohl Rabi Slaw

    Published: Tue, 03/06/2014 08:42
    Quick one
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  • Cardoon Fritters

    Published: Tue, 27/05/2014 08:10
    An interesting starter
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  • Leek, Spring Green & Apple Soup

    Published: Tue, 20/05/2014 08:14
    Simple cooking and preparation tips
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  • Red Thai Curry

    Published: Tue, 13/05/2014 08:13
    Thai pastes abound, but there is nothing like making your own.
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  • Asparagus & Wootton Dairy Millstone Frittata

    Published: Tue, 06/05/2014 08:02
    Wootton Dairy’s Millstone is a tangy, firm sheep’s cheese. You can multiply the amounts to make a bigger frittata for four.
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  • Swineherd Pie

    Published: Tue, 29/04/2014 08:58
    Pork and gammon recipe
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  • Griddled Leeks With Wild Rice

    Published: Tue, 22/04/2014 08:33
    Griddled leeks, wild rice & quinoa, chervil & mustard dressing
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  • Steak & Asparagus Stir Fry With Jasmine Rice

    Published: Tue, 15/04/2014 08:53
    One steak between two
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  • Guy's Dandelion Pasta

    Published: Tue, 08/04/2014 08:04
    Ideal for groaning teenagers
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  • Orzo Pasta With Grilled Salmon

    Published: Tue, 01/04/2014 08:59
    Healthy grilled pasta salmon salad
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  • Linguine With Purple Sprouting Broccoli And Chilli

    Published: Tue, 25/03/2014 08:15
    Poor man’s parmesan, or pangrattata, is breadcrumbs fried with garlic and chilli. It’s traditionally used to sprinkle over pasta. You could also use it on salads, fish or chicken. Leave out the anchovies if you’re vegetarian.
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  • Slow Cooked Lamb Shoulder

    Published: Tue, 18/03/2014 08:59
    Serve with some greens, steamed for saints and well buttered
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  • Wild Garlic And Potato Soup

    Published: Tue, 11/03/2014 08:08
    Increase the amount of wild garlic, if you dare!
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  • Basic Pancake Mix

    Published: Tue, 04/03/2014 08:14
    For this recipe you'll need to use an oil suitable for frying at high temperatures, one without a strong flavour such as sunflower or groundnut oil. Ideas for fillings: sticky apple compote banana, chocolate + praline crispy chilli beef chicken, avocado + pesto chicken with leeks + honey roasted veg + double cheese
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  • Crispy Chilli Beef Pancakes

    Published: Tue, 25/02/2014 08:59
    Serve with yoghurt mixed with some chopped fresh coriander and mint, with a green salad or some cooked greens. If you want the beef mixture to go a bit further, add a tin of cooked, rinsed and drained red kidney beans.
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  • Beetroot Gratin

    Published: Tue, 18/02/2014 08:34
    Possibly one of our most popular dishes in the Field Kitchen, this is very good with roast beef or smoked fish. You could add a teaspoon of freshly grated or creamed horseradish with the cream and garlic.
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  • Sprouts, Red Onion & Blue Cheese Gratin

    Published: Tue, 11/02/2014 08:57
    Really good with roast beef
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  • One Pan Roast Beef & Roots With Horseradish Glaze

    Published: Tue, 04/02/2014 08:49
    A winter wonder warmer if ever there was one. You don't need classic roast potatoes - in fact they end up a bit smashed, but delicious nevertheless
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  • Chocolate, Orange And Cardamom Truffles

    Published: Tue, 28/01/2014 09:09
    'Queen of the Puddings!'
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  • Chocolate Apple And Walnut Cake

    Published: Tue, 21/01/2014 08:12
    If your feeling the urge to get back in the kitchen and do some baking, here's a new recipe for you to try!! The apples combine to make a delicious moist cake!
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  • Cauliflower Biryani

    Published: Tue, 14/01/2014 08:21
    To make it a little more sinful, finely slice 1 large onion. Deep fry at 180°C (use a deep fat fryer for safety), for approx 2-3 mins, until golden, then scatter over the dish. You could use whole yogurt instead of fat-free.
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  • Zuppa D-Aosta (Sinner)

    Published: Tue, 07/01/2014 09:04
    Sinful, yes. This traditional Savoyarde fayre is a peasant dish, using up stale bread and odds and ends of cheese and ham. Fontina cheese is traditional, if you can get it, but gruyère is much easier to find. Or you could use a mix of cheddar and parmesan.
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  • Shredded Brussels Sprouts Salad

    Published: Tue, 31/12/2013 10:16
    You can eat sprouts raw as well as cooked. If you’re making a wintry coleslaw to use up the carrots and onions
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  • Bacon, Pear & Blue Cheese Salad...

    Published: Tue, 24/12/2013 09:04
    Quick ideas, simple cooking and preparation tips
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  • Light Chicken Stock

    Published: Tue, 17/12/2013 09:04
    Use in light chicken or pork recipes, soups and stews.
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  • Winter Vegetable Stock

    Published: Tue, 10/12/2013 09:07
    For soups, vegetable stews and risottos
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  • Ginger Poached Pears With Honey Creme Fraiche

    Published: Tue, 03/12/2013 09:06
    Advent favourite
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  • Sausage, Kale & Barley Stew

    Published: Tue, 26/11/2013 09:13
    Another good autumnal meal
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  • Stuffed Peppers With Chorizo, Corn And Greens

    Published: Tue, 19/11/2013 09:09
    Brighten up cold evenings
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  • Squash And Beer Mustard Soup

    Published: Tue, 12/11/2013 08:17
    Goes well with a chunk of crusty bread for dunking
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  • Spanakopita With Chard And Leeks

    Published: Tue, 05/11/2013 09:03
    Vegetarian main course
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  • Romanesco Easy Ideas

    Published: Tue, 29/10/2013 09:06
    Romanesco is somewhere between cauliflower and broccoli in flavour - you can substitute it for cauliflower in many recipes. Romanesco has a nuttier flavour and keeps its texture well when cooked.
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  • Wheatberry Salad With Roasted Squash

    Published: Tue, 22/10/2013 09:04
    This warm salad works well on its own as a vegetarian main course, or alongside meat. You can add all sorts of odds and ends; try adding roasted chopped nuts or some seeds.
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  • French Style Galettes With Chard And Gruyere

    Published: Tue, 15/10/2013 09:05
    They look impressive, but they’re simple to cook. Melting cheese, seasonal chard and a whole egg, housed in a buckwheat pancake.
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  • Venison Tagliata - Seared Venison Steak

    Published: Tue, 08/10/2013 09:02
    In Italy, Tagliata is a seared steak, sliced at an angle, often served with an olive oil, garlic, parmesan and herb dressing. Rump or loin, our venison is so tender that the technique works a treat with a slightly Scandinavian marinade and sauce of berries and warming spices. A sprinkling of mustard breadcrumbs on top rounds it off nicely.
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  • Roasted Romanesco With Almonds And Pistachios

    Published: Tue, 01/10/2013 09:08
    Vegetarian main course
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  • Venison Stir Fry

    Published: Tue, 24/09/2013 09:05
    Quick and easy, sizzle up this stir fry for a flavourful evening meal.
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  • Stuffed Peppers With Corn, Chorizo And Greens

    Published: Tue, 17/09/2013 09:06
    Chorizo, sweetcorn and peppers blend together to make a hearty meal in this recipe.
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  • Beetroot, Orange And Walnut Salad

    Published: Tue, 10/09/2013 09:02
    The sharp sweetness of the orange and the earthy sweetness of the beetroot work well together in this salad.
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  • Courgettes - Easy Ideas

    Published: Tue, 03/09/2013 08:58
    They are really versatile. You can eat them raw, thinly sliced or grated; try making long courgette strips with a veg peeler for salads or pasta. Fry quickly with chilli and mint or lemon and basil. Chop into chunks and roast. Or make courgette fritters with a tangy salsa
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  • Courgette Kuku

    Published: Tue, 27/08/2013 09:35
    A Persian version of a set omelette, similar to a frittata. It uses a mixed spice blend called advieh, which can vary, so you can use your imagination with the spicing. Try to use whole spices and grind at home in a pestle and mortar. A traditional kuku is mostly made up of chopped fresh herbs. Our version is ideal for using up courgettes. Serve wi
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  • Braised Sweetcorn With Lime And Chilli

    Published: Tue, 20/08/2013 09:07
    This simple sweetcorn recipe with zesty lime and hot chilli makes a great side dish or even a starter.sweet
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  • Courgette Risotto

    Published: Tue, 13/08/2013 09:03
    Courgette can complement risotto as both have a silky texture.
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  • BBQ Courgettes With Chilli And Basil

    Published: Tue, 06/08/2013 09:02
    Hopefully the weather be good enough for a BBQ, although this dish can be cooked on a griddle if you prefer.
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  • Vinaigrette For Salad Leaves

    Published: Tue, 30/07/2013 09:02
    Salad dressing
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  • Stir-Fried Greens With Tahini Dressing

    Published: Tue, 23/07/2013 08:51
    The list of dressing ingredients looks long but the sauce is easy to make, goes well with salads and cooked vegetables, and keeps for weeks in the fridge.
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  • Roasted Veg Toad In The Hole With Onion Gravy

    Published: Tue, 16/07/2013 09:03
    Try all sorts of veg with this, even roasted broccoli would be good. Some veg will take longer to cook than others, add at different stages. Root veg first, then softer veg e.g. peppers, broccoli.
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  • Spinach - Easy Ideas

    Published: Tue, 09/07/2013 09:02
    Some quick ideas for Spinach
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  • Ginger And Soy Marinade

    Published: Tue, 02/07/2013 08:14
    Good with Asian Coleslaw
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  • Cucumber And Mint Salad

    Published: Tue, 25/06/2013 08:16
    At Riverford we grow a smaller cucumber variety as the taste is better and they seem to be more resilient to the cold. The season here is from July to late September/ early October.
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  • Wet Garlic Pizza

    Published: Tue, 18/06/2013 09:03
    A classic margherita pizza with a bit of a kick from the wet garlic. Use as much or as little of the garlic as you like.
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  • Griddled New Potatoes With Mint, Lemon And Rapeseed Dressing

    Published: Tue, 11/06/2013 08:42
    If you don’t have a griddle pan, use a heavy-based frying pan or even try cooking on the BBQ.
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  • Wet Garlic Rarebit

    Published: Tue, 04/06/2013 09:04
    Rarebit is a real treat for lunch, or serve with a big green salad for dinner. We like using quite a dark beer for flavour, but use your favourite, as you’ll be drinking the leftovers!
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  • Griddled Chicken With Wet Garlic And Herbed Lentils

    Published: Tue, 28/05/2013 08:18
    Wet garlic has just come into season. Use the whole stalk: finely shred it and add to recipes instead of bulb garlic. It has a milder flavour. Serve this recipe with our new season bunched carrots, tossed in a little olive oil and roasted until just tender, about 30-40 mins.
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  • Mint Marinated And Batered Haloumi With Spicy Broad Bean Dip

    Published: Tue, 21/05/2013 08:42
    Its BBQ Week - here is a hopeful recipe
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  • Roast Asparagus With Parmesan

    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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  • Stir Fried Asparagus

    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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  • Chocolate Beetroot Brownies

    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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  • Carrot Orzotto With Pesto Verde

    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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  • Braised Leeks With Sauce Vierge

    Published: Tue, 16/04/2013 08:45
    Serve with grilled or oven-baked fish, or griddled halloumi.
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  • Rubbed Beef Roast With Roasted Roots

    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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  • Sausage And Onion Turnovers

    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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  • PSB With Rosemary Roasted Tomato And Anchovy Dressing

    Published: Tue, 26/03/2013 08:52
    Plenty of Purple Sprouting Broccoli around at the moment
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  • Roast Leg of Lamb Recipe

    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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  • Broccoli, Mustard And Dill Tart

    Published: Tue, 12/03/2013 07:02
    Interesting recipe
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  • Broccoli Bruschetta

    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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  • Parsnips Molly Parkin

    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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  • Lamb Barbacao

    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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  • Pan Fried Pollack With Warm Potato, Kale And Dill

    Published: Tue, 12/02/2013 09:03
    Recipe of the week
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  • Festive Pancakes Ready For Shrove Tuesday

    Published: Sun, 10/02/2013 10:00
    Pancake Day is Shrove Tuesday 12th February 2013
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  • Dark Chocolate Muffins

    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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  • North African Spiced Soup WIth Chickpeas And Lemon

    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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  • Indian Spiced Roasted Roots

    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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  • Shiitake And Lemongrass Noodle Broth

    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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  • Onion Soup With Cheese And Mustard Toast

    Published: Thu, 03/01/2013 15:04
    Use up a glut of onions in this meal in a bowl soup
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  • Carrot, Orange And Ginger Soup

    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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  • Great Bread Sauce

    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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  • Sprout And Chestnut Soup

    Published: Mon, 10/12/2012 15:40
    Seasonal recipe
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  • Coronation Chicken

    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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  • Sumac Roasted Squash Salad With Feta, Mint And Yoghurt Dressing

    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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  • Pork And Cabbage Rolls Recipe

    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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  • Chunky Chilli Con Carne

    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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  • Pumpkin And Ginger Soup

    Published: Tue, 06/11/2012 09:18
    Simple indegredients make this soup a great winter warmer
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  • Saffron Roasted Romanesco

    Published: Tue, 30/10/2012 10:23
    Make the most of Romanesco - this side dish makes a great accompaniment.
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  • Butternut Puree

    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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  • Squash And Autumn Vegetable Quesadillas

    Published: Mon, 15/10/2012 11:58
    Seasonal alternative supper
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  • Venison Toad In The Hole

    Published: Tue, 09/10/2012 09:11
    Autumn is here a great weekday winter warmer
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  • Squash Soup

    Published: Tue, 02/10/2012 11:05
    A seasonal favourite as Autumn draws in
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  • Warm Potato Salad With Tarragon And Caper Dressing

    Published: Tue, 25/09/2012 09:03
    Great use of potatoes
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  • Raspberry Ripple Ice Cream

    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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  • Slow Roasted Tomato Tarte Tatin

    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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  • Runner Bean Chutney

    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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  • Mexican Salsa Verde With Tomatillos

    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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  • Stir-Fried Pork With Sugarsnap Peas

    Published: Sat, 11/08/2012 19:14
    Serve with noodles or rice
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  • Courgette And Basil Soup

    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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  • Watercress Soup

    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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  • Courgette Carpaccio Salad With Ricotta, Lemon And Mint

    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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  • Pasta With Saffron Cream, Broad Beans And Bacon

    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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  • Apricot Tarte Tatin

    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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  • Spinach And Ricotta Pasta Sauce

    Published: Mon, 02/07/2012 09:33
    Spinach season runs roughly from June to November
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  • Pasta With Sausage And Chard

    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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  • Spinach Soup

    Published: Mon, 18/06/2012 11:32
    A vibrant, flavourful and speedy lunch or light supper.
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  • Roasted Carrots With Gremolata

    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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  • Orzotto With Mushrooms

    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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  • Gazpacho-Style Soup

    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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  • New Potatoes And Wet Garlic Baked In Parchment

    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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  • Pissaladiere

    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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  • Broccoli Fritters

    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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  • Baked Eggs With Mushrooms

    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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  • Courgette Fritters With Feta

    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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  • Spicy Purple Sprouting Broccoli With Garlic, Olives & Toasted Breadcrumbs

    Published: Sun, 15/04/2012 19:07
    This would work well with cauliflower or broccoli too.

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  • Root Vegetable Topped Shepherd's Pie

    Published: Tue, 10/04/2012 09:15
    Use a combination of whatever root veg you have..
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  • Carrot, Orange And Ginger Soup

    Published: Tue, 03/04/2012 12:27
    Perhaps with a colder snap, soup is the answer
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  • Simple Lemon Pudding

    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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  • Chocolate Beetroot Mousse Cake

    Published: Tue, 20/03/2012 08:40
    Something a bit different
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  • Parsnip And Potato Cakes

    Published: Tue, 13/03/2012 10:07
    Serve with chutney and salad for a simple supper
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  • Sweet Potato, Chorizo And Chard Carssolulet

    Published: Tue, 06/03/2012 09:30
    Winter warmer
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  • Spring Green Tarka Dahl

    Published: Sun, 26/02/2012 16:35
    Serve with plain yoghurt and naan bread
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  • Fennel And Mushroom Lasagne

    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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  • Chicken With Leeks And Honey

    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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  • Fillet Steak With Shiitake Mushrooms In Red Wine

    Published: Tue, 07/02/2012 08:55
    A simple but luxurious dish that can be made in minutes
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  • Miso Baked Fish With Spring Greens And Noodles

    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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  • Chicken, Jerusalem Artichoke & Mushroom Speltotto

    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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  • Smoked Haddock And Leek Tart

    Published: Tue, 17/01/2012 10:54
    Serve warm with salad or cooked greens
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  • Lemon And Garlic Roast Potatoes

    Published: Tue, 10/01/2012 09:04
    Complement any roast with this twist on regular roast potatoes
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  • Chilli And Herb Crushed Swede And Carrot

    Published: Tue, 03/01/2012 09:41
    First recipe of the new year...
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  • Roasted Squash And Chestnut Soup

    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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  • Roasted Romanesco With Almond, Lemon & Garlic Dressing

    Published: Sun, 18/12/2011 15:08
    This also works with normal cauliflower if you have it
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  • Mixed Tempura Veg

    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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  • Flamiche (Belgian Leek Pie)

    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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  • Pot Roast Brisket

    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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  • Beetroot, Onion And Goat's Cheese Tart

    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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  • Potato Bread (Farls) With Leeks And Bacon

    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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  • Spinach Macaroni And Cheese

    Published: Sun, 30/10/2011 13:34
    Recipe of the week
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  • Chicken And Cauliflower Pilaf

    Published: Mon, 24/10/2011 10:07
    Can be made with Romanesco
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  • Spicy Swede Chips

    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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  • Spinach Baked Potatoes

    Published: Tue, 11/10/2011 17:58
    Try this with Chard if you don't have spinach
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  • Leek And Roquefort Pizza Bread

    Published: Mon, 03/10/2011 10:34
    Late summer favourite
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  • Ramiro Peppers Stuffed With Mozzarella And Pesto

    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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  • Sicilian Pasta And Cauliflower

    Published: Mon, 19/09/2011 09:15
    Another quick meal, a bit different
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  • Broccoli Cooked In Red Wine

    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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  • Toasted Broccoli With Sesame, Garlic And Soy

    Published: Tue, 06/09/2011 08:41
    Quick and easy
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  • Mexican One-Pot Courgettes

    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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  • Lettuce, Pea And Mint Soup

    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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  • Fennel And Tomato Risottto

    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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  • Sugar Snap Peas With Marjoram And Lemon

    Published: Mon, 08/08/2011 09:34
    Summery recipe
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  • Grilled Courgette, Tomato And Bean Salad With Basil Dressing

    Published: Mon, 01/08/2011 09:45
    Summer is here...
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  • Courgette, Chickpea & Coconut Curry

    Published: Mon, 25/07/2011 10:36
    Serve this with a dollop of yoghurt and warm naan bread.
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  • Redcurrant And Praline Fool

    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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  • Chilled Spinach, Yoghurt And Mint Soup

    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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  • Middle Eastern Broad Bean Dip

    Published: Sat, 02/07/2011 16:37
    Ideal for the warmer weather
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  • Bulgur Wheat, Courgette With Broad Bean Salad

    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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  • Spicy Sausage Couscous Salad

    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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  • Broad Bean And Mint Fritters

    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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  • Spinach And Mushroom Lasagne

    Published: Sun, 05/06/2011 12:55
    Use other greens if you like
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  • Anchoiade

    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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  • New Potatoes With Buttermilk And Chive Dressing

    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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  • Quick Onion Chutney

    Published: Sat, 14/05/2011 12:43
    Quick idea
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  • Asparagus Carbonara

    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
    Full story
  • Potato And Spring Onion Fishcakes

    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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  • Hollandaise

    Published: Mon, 25/04/2011 10:29
    Worth the effort to make with new season asparagus and the last of the purple sprouting broccoli.
    Full story
  • Afelia

    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.
    Full story
  • Cauliflower And Blue Cheese Macaroni

    Published: Tue, 12/04/2011 10:39
    Add some cooked ham if you like too
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  • Tomato And Wild Garlic Dressing For Fish

    Published: Mon, 04/04/2011 09:24
    Something a bit different
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  • PSB With Bacon, Wild Garlic & Carmargue Rice

    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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  • Carrot & Ginger Salad With Japanese Dressing

    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.
    Full story
  • Minestrone

    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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  • PIzza Bianco

    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.
    Full story
  • Crespolini Pancakes

    Published: Tue, 01/03/2011 09:30
    Makes 8 pancakes
    Full story
  • Potato Gnocchi

    Published: Mon, 21/02/2011 08:43
    Serve with salad, braised greens or grilled mushrooms
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  • Easy Sauerkraut

    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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  • Chicken, Leek And Mushroom Soup

    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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  • Squash, Chard & Stilton Pithavier

    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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  • Roast Shallots, Leeks And Garlic

    Published: Sun, 23/01/2011 10:20
    Keeps those colds at bay
    Full story
  • Pan Fried Sausages With Cabbage And Apple

    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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  • Onion Borek

    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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  • Blood Orange Salad With Peppered Grilled Lamb

    Published: Tue, 04/01/2011 10:01
    You can use ordinary oranges for this
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  • Using Up Christmas Left Overs

    Published: Wed, 29/12/2010 09:22
    A bit of a change to recipe of the week...
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  • Chard With Pomegranate Seeeds

    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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  • Leek And Mint Puree With Spicy Scallops

    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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  • Indian Spiced Mash

    Published: Sun, 05/12/2010 16:08
    Great for cold evenings
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  • Beef And Squash Hot Pot

    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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  • Beef Slow Cooked In Ale

    Published: Tue, 23/11/2010 16:50
    Great for cold weather this weekend
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  • Pink Mash

    Published: Tue, 16/11/2010 11:27
    Mashed potatoes and beetroot with horseradish – good with roast beef
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  • Fondant Thyme Potatoes

    Published: Tue, 09/11/2010 11:03
    A treat with Autumnal Roasts
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  • Cauliflower And Potato Dal

    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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  • Pumpkin and Chilli Spaghetti

    Published: Sun, 24/10/2010 16:37
    One for Halloween
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  • Strozzapreti

    Published: Sun, 17/10/2010 14:59
    These are balls of chard and cheese, ideal served with pasta.
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  • Steamed Cauliflower With Fresh Tomato Sauce

    Published: Sun, 10/10/2010 11:00
    Use Romanesco if you have this in your weekly box
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  • Mushroom And Leek Pilaf

    Published: Wed, 06/10/2010 08:40
    Another Leek recipe
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  • Sweet And Sour Braised Celery

    Published: Tue, 28/09/2010 09:42
    A Turkish Jewish dish known as Apio
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  • Leeks In Cheese Sauce With Rosemary Fried Crumbs

    Published: Mon, 20/09/2010 09:33
    Leeks in season
    Full story
  • Vegetable Stock

    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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  • Thai Style Chicken Salad

    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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  • Spring Onion, Chilli And Cheese Omelette

    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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  • Spinach/Chard Gratin

    Published: Mon, 23/08/2010 09:45
    A favourite from the River Cafe
    Full story
  • Patatas A Lo Pobre (Poor Man's Potatoes)

    Published: Sun, 15/08/2010 12:49
    Ideal for the warm summer evenings
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  • Beetroot Curry

    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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  • Sauteed Courgettes In Olive Oil And Garlic

    Published: Mon, 02/08/2010 14:31
    Slow careful cooking makes this dish
    Full story
  • Buttered Turnips And Summer Herbs

    Published: Mon, 26/07/2010 08:58
    Good summer side dish
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  • Marinated Courgette, Red Pepper and Halloumi Kebabs

    Published: Tue, 20/07/2010 20:38
    Summer is here
    Full story
  • Broad Bean Egg Roll

    Published: Mon, 12/07/2010 09:28
    Fresh peas can be used instead of broad beans
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  • Basil Ice Cream

    Published: Sun, 04/07/2010 19:57
    Try it with strawberries
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  • Strawberries in Balsamic Vinegar and Orange Juice

    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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  • Cucumber and Dill Salad

    Published: Mon, 21/06/2010 09:04
    Try this with Smoked Salmon
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  • Roast Wet Garlic And Goat's Cheese Toast

    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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  • Peperonata

    Published: Mon, 07/06/2010 09:10
    This would be good as a topping for pizza or bruschetta as a starter.
    Full story
  • Ceviche

    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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  • Kohl Rabi - How To Prepare and Store

    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.
    Full story
  • Asparagus, Pea and Mint Salad

    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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  • Chargrilled Courgette Bruschetta

    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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  • Asparagus

    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).
    Full story
  • Wild Garlic Soup and Wild Garlic Toast

    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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  • Smoked Haddock and Potato Fishcakes

    Published: Mon, 19/04/2010 09:18
    A late spring classic
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  • PSB Pizza

    Published: Mon, 12/04/2010 18:44
    Purple Sprouting Broccoli PSB
    Full story
  • Caramelised Leek, Mint and Yoghurt Soup

    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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  • Onion Bhaji and Raita

    Published: Mon, 29/03/2010 09:00
    Can almost be a tapas dish
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  • Wet And Wild Garlic Risotto

    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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  • Carrots With Garlic

    Published: Sun, 14/03/2010 12:56
    Interesting quick recipe
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  • Mushroom Torte

    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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  • Swede And Cheddar Souffle

    Published: Mon, 01/03/2010 09:40
    A good alternative for Swede
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  • Parsnip and Rosemary Soup

    Published: Sat, 20/02/2010 16:48
    A great parsnip recipe
    Full story
  • Potato Flatbreads

    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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  • Celeriac and Mushroom Soup With Pearl Barley

    Published: Sat, 30/01/2010 09:40
    A good winter warmer
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  • Creamed Pasnips With Roast Winter Veg And Walnuts

    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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  • Warm Beetroot Salad with Orange, Bacon and Caraway

    Published: Sun, 17/01/2010 16:07
    Very nice with watercress or spinach leaves.
    Full story
  • Carrot and Ginger Soup

    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.
    Full story
  • Overtime - No Time Omlette

    Published: Wed, 30/12/2009 10:48
    Could be just the thing in the new year
    Full story
  • Eggs Florentine with Roasted Mushrooms

    Published: Mon, 21/12/2009 10:49
    A variation on a classic
    Full story
  • Christmas Vegetable and Blue Cheese Tart

    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.
    Full story
  • Baked Potatoes with Leek and Mustard or Smoke Fish and Horseradish

    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.
    Full story
  • Potato Rosti with Brussels Sprouts

    Published: Sun, 29/11/2009 11:43
    A seasonal dish with Christmas on the way
    Full story
  • Cauliflower and Broccoli Pilaf with Chicken

    Published: Sun, 22/11/2009 17:45
    Excellent quick recipe
    Full story
  • Baked Parsnips and Carrots with Sausages

    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.
    Full story
  • Radicchio and Red Wine Risotto

    Published: Mon, 09/11/2009 09:00
    Chorizo sausage or bacon could also be added with the radicchio.
    Full story
  • Mulled Cider

    Published: Mon, 02/11/2009 16:19
    Perfect for Guy Fawkes Night
    Full story
  • Halloween Pumpkin Cakes

    Published: Mon, 26/10/2009 10:28
    A seasonal favourite
    Full story
  • Beetroot in Cream

    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.
    Full story
  • Pumpkin Pancakes

    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
    Full story
  • Borscht

    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.
    Full story
  • Leek and Tomato Linguine

    Published: Mon, 28/09/2009 08:42
    With this we love: Vega Lucia Blanco, Airén, Tierra de Castilla
    Full story
  • Fennel Provencal

    Published: Mon, 21/09/2009 09:00
    This week's seasonal recipe
    Full story
  • Sweetcorn Dhansak

    Published: Mon, 14/09/2009 08:58
    A great alternative for Sweetcorn that are in abundance
    Full story
  • Carrot Muffins with Orange Topping

    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
    Full story
  • French Green Beans with Chilli Viaigrette

    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.
    Full story
  • Runner Bean and Sour Cream Oven Bake

    Published: Mon, 24/08/2009 09:42
    Includes suggested wine
    Full story
  • Potato, Butternut and Rainbow Chard Gnocchi with Herb Butter

    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
    Full story
  • Cabbage Koshumbir

    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.
    Full story
  • Stir Fried Chicken and Sesame Sugar Snap Peas

    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.
    Full story
  • Swiss Chard and Caramelised Onions

    Published: Mon, 27/07/2009 10:02
    Great with burgers or sausages straight from the barbecue.
    Full story
  • Broad Beans on Toast

    Published: Sun, 19/07/2009 14:23
    The great thing about wine is its ability to surprise
    Full story
  • Chocolate Courgette Cake

    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.
    Full story
  • Parmesan and Courgette Fritters

    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.
    Full story
  • Classic Sticky Toffee Pudding

    Published: Mon, 29/06/2009 09:34
    How to make this classic recipe
    Full story
  • Kohl Rabi Cashew Coleslaw

    Published: Mon, 22/06/2009 09:51
    Interesting alternative to traditional coleslaw
    Full story
  • Summer Vegetable Bouillabaisse

    Published: Mon, 15/06/2009 09:44
    Full story
  • Radicchio and Bacon Salad

    Published: Mon, 08/06/2009 09:39
    Full story
  • Green Omlette

    Published: Mon, 25/05/2009 23:04
    Full story
  • Radicchio Risotto

    Published: Mon, 18/05/2009 09:30
    Full story
  • Avocado Dip

    Published: Sun, 10/05/2009 18:12
    Full story
  • Beef and Broccoli Noodles

    Published: Tue, 05/05/2009 15:23
    Full story
  • Rhubarb and Cinnamon Cake

    Published: Mon, 27/04/2009 10:15
    Full story
  • Spring Greens With Wet and Wild Garlic

    Published: Mon, 20/04/2009 15:38
    Full story
  • Easy Biscuits

    Published: Tue, 14/04/2009 09:00
    Full story
  • Cauliflower Gratin with Capers and Eggs

    Published: Mon, 06/04/2009 15:46
    Full story
  • Penne with Cauliflower, Garlic and Anchovies

    Published: Mon, 30/03/2009 10:20
    Full story
  • PSB with Mustard and Tarragon Hollandaise

    Published: Mon, 16/03/2009 08:39
    Full story
  • Yummy Celeriac, Apple & Fennel Bake

    Published: Mon, 09/03/2009 09:41
    Full story
  • Spiced Winter Vegetables

    Published: Sun, 01/03/2009 12:22
    Full story
  • Banana Bread

    Published: Sun, 22/02/2009 19:38
    Full story
  • Roasted Root Vegetables

    Published: Mon, 02/02/2009 09:18
    Full story
  • Swede Crisps

    Published: Mon, 26/01/2009 09:29
    Full story
  • Chocolate Beetroot Brownies

    Published: Mon, 19/01/2009 09:56
    Full story
  • Kohl Rabi Rémoulade

    Published: Mon, 12/01/2009 10:05
    Full story
  • Creamed Parsnips with Almonds

    Published: Fri, 02/01/2009 13:04
    Full story
  • Chestnut Stuffing

    Published: Mon, 22/12/2008 11:51
    Full story
  • Broccoli, Bean and Pasta Soup

    Published: Mon, 15/12/2008 09:27
    Full story
  • Spiced Celeriac with Lemon

    Published: Mon, 08/12/2008 09:49
    Full story
  • Wok Fried Brussels Sprouts With Ginger

    Published: Sun, 23/11/2008 15:50
    Full story
  • Colcannon

    Published: Mon, 10/11/2008 10:35
    Full story
  • Autumn Sausage Stew with Celeriac and Kale

    Published: Mon, 03/11/2008 09:40
    Full story
  • Roasted Onions with Thyme

    Published: Mon, 27/10/2008 11:12
    Full story
  • Chicken Broth with Pak Choi

    Published: Mon, 20/10/2008 09:35
    Full story
  • Parsnip and Walnut Cake

    Published: Mon, 13/10/2008 10:50
    Full story
  • Dev Mex Pumpkin Soup

    Published: Fri, 03/10/2008 09:56
    Full story
  • River Nene Organic Announce Latest Veg Hero

    Published: Fri, 03/10/2008 09:47
    Full story
  • Kale, Chorizo and Potato Hash

    Published: Tue, 23/09/2008 09:35
    Full story
  • Griddled Leeks

    Published: Tue, 16/09/2008 11:19
    Full story
  • Pomodori ai Zucchini

    Published: Mon, 08/09/2008 15:49
    Full story
  • Quesadillas

    Published: Mon, 01/09/2008 16:37
    Full story
  • Home Dried Tomatoes

    Published: Wed, 27/08/2008 10:21
    Full story
  • Curried Courgettes

    Published: Wed, 20/08/2008 09:53
    Full story
  • Crushed Carrots with Cumin and Goats Cheese

    Published: Wed, 13/08/2008 12:52
    Full story
  • Tomato, Onion and Potato Gratin

    Published: Mon, 04/08/2008 21:42
    Full story
  • Involtini di Peperoni

    Published: Mon, 28/07/2008 16:02
    Full story
  • Broad Bean and Courgette Soup

    Published: Tue, 22/07/2008 10:58
    Full story
  • Baked Custard with Macerated Blackcurrants

    Published: Tue, 15/07/2008 16:28
    Full story
  • Potato Salad With Chickpeas and Chorizo

    Published: Tue, 08/07/2008 17:31
    Full story
  • Asian Coleslaw

    Published: Tue, 01/07/2008 10:26
    Full story
  • Kohl Rabi and Peanut Salad

    Published: Wed, 25/06/2008 09:49
    Full story
  • Pasta Sauce with Broad Beans, Mint and Bacon

    Published: Tue, 17/06/2008 12:05
    Full story
  • Khol Rabi and Peanut Stir Fry

    Published: Wed, 11/06/2008 14:46
    Full story
  • Vegetarian Tagine

    Published: Mon, 02/06/2008 13:24
    Full story
  • Asian Broccoli Salad

    Published: Tue, 27/05/2008 13:16
    Full story
  • Courgettes with Tzatziki

    Published: Mon, 19/05/2008 13:45
    Full story
  • Caldo Verde

    Published: Thu, 15/05/2008 10:00
    Full story
  • Beef and Broccoli Noodles

    Published: Tue, 06/05/2008 11:25
    Full story
  • Cabbage with Lentils, Chilli and Coriander

    Published: Wed, 30/04/2008 11:42
    Full story
  • Stir Fried Broccoli & Mushroom

    Published: Fri, 18/04/2008 10:03
    Full story
  • Mushroom Sauce

    Published: Mon, 14/04/2008 17:46
    Full story
  • Broccoli and Blue Cheese Quiche

    Published: Tue, 08/04/2008 23:02
    Full story
  • Spanish Crispy Cauliflower

    Published: Tue, 01/04/2008 14:16
    Full story
  • Root Veg Hot Pot

    Published: Wed, 26/03/2008 10:40
    The clocks may be going forward at the weekend - but it has only just stopped snowing...
    Full story
  • Cauliflower and Stilton Soup

    Published: Thu, 13/03/2008 11:22
    Full story
  • Braised Broccoli with Olives

    Published: Tue, 04/03/2008 10:43
    Full story
  • Leek and Parma Ham Fritti

    Published: Mon, 25/02/2008 17:20
    Full story
  • Leek and Roquefort Pizza Bread

    Published: Mon, 18/02/2008 19:10
    Full story
  • Tagliatelle with Leeks

    Published: Tue, 12/02/2008 09:43
    Full story
  • Cabbage and Sesame Stir Fry

    Published: Wed, 06/02/2008 12:56
    Full story
  • Orange Pancakes with Chocolate Sauce

    Published: Mon, 04/02/2008 08:25
    Recipe for Pancake Day
    Full story
  • Leeks with a Shallot and Caper Vinaigrette

    Published: Thu, 24/01/2008 11:18
    Full story
  • Seville Orange Marmalade

    Published: Fri, 18/01/2008 18:20
    Full story
  • Linguine with Broccoli

    Published: Fri, 18/01/2008 18:17
    Full story
  • Leek, Saffron and Chickpea Soup

    Published: Mon, 14/01/2008 12:04
    Full story
  • Onion Marmalade

    Published: Thu, 20/12/2007 13:32
    Full story
  • Spinach, Ricotta and Pumpkin Rotolo

    Published: Fri, 14/12/2007 17:34
    Full story
  • Leek and Cream Risotto

    Published: Mon, 03/12/2007 09:54
    Full story
  • Leek and Bean Hash

    Published: Mon, 26/11/2007 11:55
    Full story
  • Shakshouka

    Published: Wed, 14/11/2007 16:53
    Eggs in a Tomato and Pepper Sauce)
    Full story
  • Sag Aloo

    Published: Thu, 08/11/2007 11:35
    Full story
  • Pureed Swede with a Cheesy Crust

    Published: Thu, 01/11/2007 20:06
    Full story
  • Onion Soup Au Gratin

    Published: Fri, 26/10/2007 09:47
    Full story
  • Javanese Spinach Soup with Sweetcord

    Published: Fri, 19/10/2007 17:54
    Full story
  • Braised Corn with Spinach and Chilli

    Published: Fri, 12/10/2007 18:21
    Full story
  • Corn Croquettes

    Published: Thu, 04/10/2007 10:26
    Full story
  • Chard with Carrots

    Published: Fri, 21/09/2007 09:41
    Full story
  • Braised Mushrooms with Buttered Linguine

    Published: Fri, 14/09/2007 09:36
    Full story
  • Crushed Carrots with Cumin and Goats Cheese

    Published: Fri, 07/09/2007 16:10
    Full story
  • Toasted Bread Salad with Basil and Tomatoes

    Published: Fri, 31/08/2007 09:15
    Full story
  • Piquant Pepper Tart

    Published: Fri, 24/08/2007 20:55
    Full story
  • Tomato, Chard and Sunflower Seed Pasta

    Published: Thu, 16/08/2007 14:24
    Full story
  • Potato Salad

    Published: Fri, 10/08/2007 17:44
    Full story
  • Grilled Leg of Lamb

    Published: Fri, 03/08/2007 09:56
    Full story
  • Carrots with Cumin & Orange

    Published: Fri, 27/07/2007 09:53
    Full story
  • Stuffed Courgettes

    Published: Fri, 20/07/2007 13:21
    Full story
  • Courgette and Caper Spaghetti

    Published: Fri, 13/07/2007 17:01
    Full story
  • Middle Eastern Spinach

    Published: Fri, 06/07/2007 16:11
    Full story
  • Spinach Gnocchi

    Published: Fri, 29/06/2007 10:13
    Full story
  • Orange and Radish Salad

    Published: Fri, 22/06/2007 20:13
    Full story
  • Tahini Dressing For Salad

    Published: Mon, 18/06/2007 12:09
    Full story
  • Tomato Salad with Halloumi and Broad Beans

    Published: Fri, 08/06/2007 09:42
    Full story
  • Tomato Salad

    Published: Fri, 01/06/2007 14:55
    Full story
  • Broad Bean Salad

    Published: Fri, 25/05/2007 09:46
    Full story
  • Broccoli and Red Pepper Quiche

    Published: Fri, 18/05/2007 11:01
    Full story
  • Carrot with Cumin and Orange

    Published: Fri, 11/05/2007 15:50
    Full story
  • Swiss Chard and Anchovy Gratin

    Published: Fri, 04/05/2007 11:44
    Full story
  • Tortilla

    Published: Fri, 27/04/2007 11:01
    Full story
  • Poached Sweet and Sour Leeks

    Published: Fri, 20/04/2007 12:53
    Full story
  • Stir-fried Broccoli and Mushroom

    Published: Fri, 13/04/2007 13:53
    Another great recipe - only five minutes to prepare and eight to cook...
    Full story
  • Spanish Crispy Cauliflower

    Published: Fri, 06/04/2007 10:20
    Great Fresh Recipe for Two
    Full story
  • Spring Greens with Coconut and Chilli

    Published: Fri, 30/03/2007 10:50
    Full story
  • Leek and Bean Hash

    Published: Fri, 23/03/2007 15:01
    Full story
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