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Recipe of the Week
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Published: Tue, 12/03/2024 06:05
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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Published: Tue, 05/03/2024 06:09
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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Published: Tue, 27/02/2024 05:30
Use up odds and ends of your roots in this easy recipe. Serve with a dollop of our fat-free or whole plain yoghurt, with plain, boiled basmati rice
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Published: Tue, 20/02/2024 06:33
Serve with plain yoghurt and naan bread
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Published: Tue, 13/02/2024 06:12
This very old English recipe is rich and full of flavour. Good with pork, or served as a vegetarian main course, with a green salad and some crusty bread to mop up the juices. It reheats well.
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Published: Tue, 06/02/2024 05:43
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 weve roasted the fennel for a mellower flavour.
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Published: Tue, 30/01/2024 06:28
Perhaps with a colder snap, soup is the answer
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Published: Tue, 23/01/2024 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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Published: Tue, 16/01/2024 06:09
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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Published: Tue, 09/01/2024 06:44
January warmer
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Published: Tue, 02/01/2024 07:04
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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Published: Wed, 27/12/2023 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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Published: Tue, 19/12/2023 06:06
Advent favourite
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Published: Tue, 12/12/2023 06:51
Guys brother Ben runs the farm shop and kitchen where we make the teriyaki sauce sold alongside our vegboxes. Its 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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Published: Tue, 05/12/2023 06:51
This recipe makes a really good bread sauce. Having extra onion whizzed in makes it much more interesting.
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Published: Tue, 28/11/2023 06:32
Tempura batter is light and frothy and barely coats the veg. It can be used to fry fish pieces or tofu too. Serve with dipping sauces like our Riverford chilli sauce. Pretty much all veg can be used, providing you cut it into small enough pieces so it cooks in the short frying time.
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Published: Tue, 21/11/2023 06:35
Roasting garlic gives it a sweet, caramelised flavour that suits this dish, but it does take a little time, so you might as well roast several heads and save some for other dishes. If youre short of time, just add a couple of crushed or finely chopped garlic cloves towards the end of the onion cooking time.
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Published: Thu, 16/11/2023 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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Published: Tue, 14/11/2023 06:52
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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Published: Tue, 07/11/2023 06:09
We are all used to using minced beef in chilli con carne, but using diced beef gives it far more texture and beefy flavour. Slow cooking to the point of disintegration is the secret.
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Published: Tue, 31/10/2023 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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Published: Tue, 24/10/2023 06:30
Simple indegredients make this soup a great winter warmer
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Published: Tue, 17/10/2023 06:32
Seasonal soup
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Published: Tue, 10/10/2023 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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Published: Tue, 03/10/2023 06:04
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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Published: Tue, 26/09/2023 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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Published: Tue, 19/09/2023 07:11
You'll need a muffin tin lined with paper muffin cases.
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Published: Tue, 12/09/2023 06:07
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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Published: Tue, 05/09/2023 07:15
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 summers day. If you want to try them cooked, just boil the tomatillos for 5 mins before following the recipe. This could be your new best friend at BBQs; it lends itself to all things chargrilled
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Published: Tue, 29/08/2023 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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Published: Tue, 22/08/2023 06:29
Swapping fish for spinach
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Published: Tue, 15/08/2023 06:50
A simple, fresh tasting dish. Our ready-made chicken stock saves time and adds a real depth of flavour. If youre vegetarian, substitute for a good veg stock, and swap the parmesan for a vegetarian equivalent.
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Published: Tue, 08/08/2023 06:35
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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Published: Tue, 01/08/2023 06:02
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 youll need for one meal, but its 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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Published: Tue, 25/07/2023 06:07
This simple sweetcorn recipe with zesty lime and hot chilli makes a great side dish or even a starter.sweet
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Published: Tue, 18/07/2023 07:05
Starter recipe
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Published: Tue, 11/07/2023 06:16
A great weekday super, this is best with chunky Italian-style sausages. If you cant find these, the use pork sausages but add a pinch of fennel seeds which you add the garlic. You can use either pancetta or streaky bacon.
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Published: Tue, 04/07/2023 06:08
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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Published: Tue, 27/06/2023 06:20
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 cant source them.
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Published: Tue, 20/06/2023 06:15
Dont worry, were not trying to get you to feast on forage and fodder; the hay is there as an aromatic, much in the way youd 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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Published: Tue, 13/06/2023 06:25
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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Published: Tue, 06/06/2023 06:04
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 youll be drinking the leftovers!
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Published: Tue, 30/05/2023 06:02
Skip the first part if you are in a hurry
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Published: Tue, 23/05/2023 07:13
Thai pastes abound, but there is nothing like making your own.
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Published: Tue, 16/05/2023 06:05
Very good served with Roast Lamb
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Published: Tue, 02/05/2023 06:17
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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Published: Tue, 25/04/2023 06:40
Traditional carbonara does not use any cream, so you could make this without using the crème fraîche, if you prefer - it does add a fresh flavour though. Serve immediately to avoid scrambled eggs
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Published: Tue, 18/04/2023 06:43
Vegetarian main course
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Published: Tue, 11/04/2023 08:06
Rich, dark, moist and gorgeous but since these brownies include healthy beetroot, you can enjoy them with a clear conscience. Another bonus is that they are wheat free.
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Published: Tue, 04/04/2023 06:53
Roasting your potatoes and roots around the joint will work a treat, providing the beef has plenty of fat. These days, in our pursuit of lean meat, this is rarely the case, but olive oil provides a good and healthier alternative.
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Published: Tue, 28/03/2023 06:03
To make these you will need a 12-hole muffin tin and some large muffin cases (if you only have smaller cupcake cases, use less mixture and watch the cooking time).
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Published: Tue, 21/03/2023 06:27
Something a bit different
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Published: Tue, 14/03/2023 07:05
Orzotto is the Italian name for risotto but using barley (orzo in Italian) instead of risotto rice. The barley has a nutty flavour which goes well with the carrots
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Published: Tue, 07/03/2023 07:15
Winter warmer
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Published: Tue, 28/02/2023 06:57
Really good with roast beef
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Published: Tue, 21/02/2023 07:13
If you want to make this for a mid-week supper, get ahead by cooking the sauce the night before, then assemble the lasagne and finish the cooking the next evening.
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Published: Tue, 14/02/2023 07:06
This recipe will work with leg of lamb but is particularly suited to shoulder. Use a slow cooker if you have one (just double the cooking time).
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Published: Tue, 07/02/2023 06:49
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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Published: Tue, 31/01/2023 07:41
This recipe uses pearled spelt, which works in the same way as risotto rice but has a nutty flavour; its fairly easy to get hold of now, but use risotto rice if you prefer. Use leftover roast chicken for this, or if vegetarian, omit the meat completely.
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Published: Tue, 24/01/2023 07:28
This is a customer recipe, from Marjan van der Horst who has her delivery from Riverfords Sacrewell Farm. We think this might be a good filling for pancakes too, as an alternative to serving it with rice.
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Published: Tue, 17/01/2023 06:04
Use up a glut of onions in this meal in a bowl soup
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Published: Tue, 10/01/2023 06:20
First recipe of the new year...
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Published: Tue, 03/01/2023 06:02
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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Published: Tue, 20/12/2022 07:21
These can be served for breakfast with sausages, bacon and eggs, or like this with the leeks and bacon for a light supper. Add a poached egg if you want to make it more substantial, or are vegetarian.
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Published: Tue, 13/12/2022 06:57
This also works with normal cauliflower if you have it
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Published: Tue, 06/12/2022 06:36
Add some extra flavour to Brussels Sprouts
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Published: Tue, 29/11/2022 06:09
Serve this with a green salad. If you dont have quite enough leeks in your box, use some other greens or onions to bulk it up, or some cooked diced potato.
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Published: Tue, 22/11/2022 06:38
Stuffed squash with kale, red cabbage and beetroot salad
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Published: Wed, 16/11/2022 07:07
Its 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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Published: Tue, 08/11/2022 06:17
Goes well with a chunk of crusty bread for dunking
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Published: Tue, 01/11/2022 06:10
Make the most of Romanesco - this side dish makes a great accompaniment.
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Published: Tue, 25/10/2022 06:18
Try this with Chard if you don't have spinach
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Published: Tue, 18/10/2022 06:24
These are good with a simple roast chicken and some braised or steamed green veg.
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Published: Tue, 11/10/2022 06:32
Autumn is here a great weekday winter warmer
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Published: Tue, 04/10/2022 06:27
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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Published: Tue, 27/09/2022 06:25
If you want to make this dish in the winter or dont have any fresh herbs to hand, use a pinch of dried herbs, preferably one with oregano in, either herbes de provence or mixed herbs.
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Published: Tue, 20/09/2022 06:13
Simple cooking and preparation tips
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Published: Tue, 13/09/2022 06:05
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 its good for ringing the changes with your vegbox.
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Published: Tue, 06/09/2022 06:58
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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Published: Tue, 30/08/2022 06:28
Jane likes this dish because everything is just chucked in together, but the result is mouthwatering. The flavourings are unusual for courgettes, which are generally treated in a Mediterranean way
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Published: Tue, 23/08/2022 07:10
This is a dead easy, quick recipe that makes a delicious ink-black risotto.
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Published: Tue, 16/08/2022 07:16
Vegetarian main course
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Published: Tue, 09/08/2022 06:15
A light summer past day for warm days.
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Published: Tue, 02/08/2022 07:11
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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Published: Tue, 26/07/2022 06:16
Simple cooking
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Published: Tue, 12/07/2022 06:54
Serve with lemony couscous with toasted flaked almonds or chopped pistachios and a bowl of roasted and peeled peppers
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Published: Tue, 05/07/2022 06:08
It is Wimbledon after all
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Published: Tue, 28/06/2022 06:50
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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Published: Tue, 21/06/2022 06:32
Great summer starter
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Published: Tue, 14/06/2022 06:03
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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Published: Tue, 07/06/2022 06:36
Use a fresh-tasting tangy cheese for this dish weve used Sharpham as its made close to our Devon farm, but try the widely available Cheshire cheese or a local cheese near to you. Serve with a chilli dipping sauce or a fresh salsa and a green salad.
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Published: Tue, 31/05/2022 07:10
An interesting starter
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Published: Tue, 24/05/2022 07:42
Its BBQ Week - here is a hopeful recipe
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Published: Tue, 17/05/2022 06:53
A great summer lunch for serving with some good bread; especially tasty with fish. The ingredients list here is a rough guide.
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Published: Tue, 10/05/2022 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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Published: Tue, 03/05/2022 06:04
Ideal for groaning teenagers
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Published: Tue, 26/04/2022 06:33
Griddled leeks, wild rice & quinoa, chervil & mustard dressing
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Published: Tue, 19/04/2022 06:53
One steak between two
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Published: Tue, 12/04/2022 06:45
Serve with grilled or oven-baked fish, or griddled halloumi.
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Published: Tue, 05/04/2022 06:30
This dish uses sausagemeat to great effect - snack on for lunch or add veg on the side for supper.
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Published: Mon, 28/03/2022 06:52
Plenty of Purple Sprouting Broccoli around at the moment
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Published: Tue, 22/03/2022 06:01
Serve with chutney and salad for a simple supper
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Published: Tue, 15/03/2022 07:01
Weve given you two options here, slow roasting or melt in your mouth well done lamb or a normal roast for a traditional medium-rare roast. For all roast meats, take the joint out of the fridge and bring it up to room temperature before popping in the oven. Try to use a flameproof roasting pan if you have one, it makes gravy-making easier.
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Published: Tue, 08/03/2022 06:03
Recipe of the week
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Published: Tue, 01/03/2022 06:00
Makes 8 pancakes
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Published: Tue, 22/02/2022 06:59
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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Published: Tue, 15/02/2022 07:08
Increase the amount of wild garlic, if you dare!
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Published: Tue, 08/02/2022 06:23
A simple but luxurious dish that can be made in minutes
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Published: Tue, 01/02/2022 07:02
Interesting recipe
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Published: Tue, 25/01/2022 06:10
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 cant find any, or youd prefer a less spicy soup.
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Published: Tue, 18/01/2022 06:35
Serve warm with salad or cooked greens
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Published: Tue, 11/01/2022 06:33
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 havent got any, use ordinary mushrooms instead.
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Published: Tue, 04/01/2022 07:21
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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Published: Thu, 30/12/2021 06:40
Seasonal recipe
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Published: Tue, 21/12/2021 07:04
Use in light chicken or pork recipes, soups and stews.
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Published: Tue, 14/12/2021 07:07
For soups, vegetable stews and risottos
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Published: Tue, 07/12/2021 06:58
Complement any roast with this twist on regular roast potatoes
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Published: Tue, 23/11/2021 06:29
Sumac is a zesty flavoured powder, made from the dried fruits of a Middle-Eastern shrub. Use a little lemon zest instead if you can't get hold of any.
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Published: Tue, 16/11/2021 06:42
Serve with garlic and olive mashed potato, with some extra braised greens if you like
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Published: Tue, 09/11/2021 07:03
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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Published: Tue, 02/11/2021 08:03
Vegetarian main course
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Published: Tue, 26/10/2021 06:06
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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Published: Tue, 19/10/2021 06:09
Seasonal alternative supper
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Published: Tue, 12/10/2021 06:05
They look impressive, but theyre simple to cook. Melting cheese, seasonal chard and a whole egg, housed in a buckwheat pancake.
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Published: Tue, 05/10/2021 07:19
Late summer favourite
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Published: Tue, 28/09/2021 07:02
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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Published: Tue, 21/09/2021 07:08
Vegetarian main course
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Published: Tue, 14/09/2021 08:05
Quick and easy, sizzle up this stir fry for a flavourful evening meal.
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Published: Tue, 07/09/2021 07:45
This recipe was sent in by an anonymous box customer. Its very popular at Riverford, and a great way of using up a glut.
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Published: Tue, 31/08/2021 08:02
The sharp sweetness of the orange and the earthy sweetness of the beetroot work well together in this salad.
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Published: Tue, 24/08/2021 07:22
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 isnt completely sinful!
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Published: Tue, 17/08/2021 08:06
Chorizo, sweetcorn and peppers blend together to make a hearty meal in this recipe.
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Published: Tue, 10/08/2021 08:03
Courgette can complement risotto as both have a silky texture.
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Published: Tue, 03/08/2021 07:02
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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Published: Tue, 27/07/2021 06:13
This is a wonderful vibrant-looking summer soup. It benefits from good quality stock.
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Published: Tue, 20/07/2021 07:02
Salad dressing
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Published: Tue, 13/07/2021 06:26
A vegetarian adaptation of the traditional Spanish dish, paella rice is readily available but use short-grain brown or Arborio if you cant find it. Saffron threads give the dish its unique flavour.
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Published: Tue, 06/07/2021 06:51
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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Published: Tue, 29/06/2021 07:14
Good with Asian Coleslaw
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Published: Tue, 22/06/2021 08:07
Padron peppers (pimientos de padrón) originally hail from Galacia and are a tapas favourite in Spain. Weve 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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Published: Tue, 15/06/2021 07:19
Use it as a dip or pile the asparagus and rarebit onto hot toast and grill until golden and bubbling.
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Published: Tue, 08/06/2021 06:14
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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Published: Tue, 01/06/2021 06:28
You could use wet garlic when its 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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Published: Tue, 25/05/2021 09:29
This is by far the easiest way to cook asparagus for a dinner party, and the flavour of the stems is intense and undiminished. Exact cooking time depends on the thickness of the asparagus. Smaller stems will take no more than 10 minutes, thicker ones up to 18 or so. Test with a skewer (a couple of inches from the base of the stem)
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Published: Tue, 18/05/2021 07:14
Simple cooking and preparation tips
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Published: Tue, 11/05/2021 07:02
Wootton Dairys Millstone is a tangy, firm sheeps cheese. You can multiply the amounts to make a bigger frittata for four.
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Published: Tue, 04/05/2021 07:36
Use the freshest eggs possible for poaching - the white will set around the yolk for a better result.
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Published: Tue, 27/04/2021 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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Published: Tue, 20/04/2021 06:59
This may make more dressing than you need...
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Published: Tue, 13/04/2021 06:56
Baking the asparagus with olive oil intensifies its taste. Try to use fresh asparagus for this recipe.
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Published: Tue, 06/04/2021 06:37
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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Published: Tue, 30/03/2021 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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Published: Tue, 23/03/2021 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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Published: Tue, 16/03/2021 06:15
Poor mans parmesan, or pangrattata, is breadcrumbs fried with garlic and chilli. Its traditionally used to sprinkle over pasta. You could also use it on salads, fish or chicken. Leave out the anchovies if youre vegetarian.
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Published: Tue, 09/03/2021 07:31
The mild agrodolce (sweet and sour) fl avours of pomegranate make a good alternative to mint sauce.
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Published: Tue, 02/03/2021 07:41
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 were usually told to cook broccoli, but it is very tasty spread on griddled bread. It can also be tossed with pasta, parmesan or pecorino.
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Published: Tue, 23/02/2021 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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Published: Tue, 16/02/2021 07:14
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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Published: Tue, 09/02/2021 06:42
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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Published: Tue, 02/02/2021 06:43
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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Published: Tue, 26/01/2021 06:56
Soup recipe
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Published: Tue, 19/01/2021 07:20
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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Published: Tue, 12/01/2021 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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Published: Tue, 05/01/2021 07:20
Plenty of healthy ingredients
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Published: Tue, 29/12/2020 08:38
Make sure you use a floury potato eg King Edward or Maris Piper
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Published: Tue, 22/12/2020 06:57
A theatrical technique that seals in the flavour and lets the veg cook in its own moisture. Youll need baking parchment and a stapler.
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Published: Tue, 15/12/2020 07:11
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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Published: Tue, 08/12/2020 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 dont 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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Published: Tue, 01/12/2020 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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Published: Tue, 24/11/2020 06:31
Main course
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Published: Tue, 17/11/2020 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.
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Published: Tue, 10/11/2020 06:36
Stuffed with roasted squash, kale and creamy Stilton, this pie is a vegetarian main thats 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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Published: Tue, 03/11/2020 06:36
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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Published: Tue, 27/10/2020 06:42
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.
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Published: Tue, 20/10/2020 06:12
Simple cooking
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Published: Tue, 13/10/2020 06:56
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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Published: Tue, 06/10/2020 07:35
Harissa is a spicy blend of chilli, herbs and garlic. Weve advised using half to start, tasting and adding more towards the end, depending on your preference for heat. Were using baby spinach here, which can be wilted down in the pan in handfuls. If you make it again with larger leaved spinach, its best to blanch, refresh and chop it first.
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Published: Tue, 29/09/2020 05:50
A galette is a free-form tart that doesnt need a tin. Its irregular shape is its rustic charm so dont 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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Published: Tue, 22/09/2020 06:34
Simple cooking and preparation tips
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Published: Tue, 15/09/2020 06:34
Anchovies allowed to melt like this lose some of their harshness - worth trying even if you're wary of them.
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Published: Tue, 08/09/2020 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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Published: Tue, 01/09/2020 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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Published: Tue, 01/09/2020 06:47
To devil something is a very English way of saying add spice and heat: if the end product doesnt make your nose sweat then youre 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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Published: Tue, 25/08/2020 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 Ive added some paprika to give it a hint of smokiness and a little cocoa for some dark richness.
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Published: Tue, 18/08/2020 06:32
Nice rice in a trice
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Published: Tue, 11/08/2020 06:27
Indian spiced courgette and chickpea fritters with tomato, cucumber and mint salsa
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Published: Tue, 04/08/2020 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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Published: Tue, 28/07/2020 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 isnt good enough, or you dont 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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Published: Tue, 21/07/2020 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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Published: Tue, 14/07/2020 06:57
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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Published: Tue, 07/07/2020 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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Published: Tue, 30/06/2020 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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Published: Tue, 23/06/2020 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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Published: Tue, 16/06/2020 07:54
This dish goes well with roast lamb.
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Published: Tue, 09/06/2020 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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Published: Tue, 02/06/2020 06:10
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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Published: Tue, 26/05/2020 06:20
Kedgeree is a comforting alliance between Indian cuisine and Victorian nursery food and very good for a quick, simple dinner. Weve 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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Published: Tue, 19/05/2020 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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Published: Tue, 12/05/2020 06:40
In a bag, or en papillote if youre 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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Published: Tue, 05/05/2020 06:34
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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Published: Tue, 28/04/2020 06:21
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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Published: Tue, 21/04/2020 06:26
Vegetarian main course
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Published: Tue, 14/04/2020 05:59
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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Published: Tue, 07/04/2020 06:47
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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Published: Tue, 31/03/2020 05:53
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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Published: Tue, 24/03/2020 06:53
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 theyre too delicate to travel, so youll have to forage for those if you want to use them
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Published: Tue, 17/03/2020 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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Published: Tue, 10/03/2020 06:03
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. Its increasingly available in supermarkets, but if you cant find it, use a little extra lemon juice and a couple of grinds of pepper instead.
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Published: Tue, 03/03/2020 06:31
Theres only one trick to this sumptuous classic: time. Cooking the onions for up to an hour achieves a melting, caramel perfection, and once youve added the stock, they need to simmer for another hour. The taste will prove that its not time wasted. Fresh stock really does make a difference.
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Published: Tue, 25/02/2020 06:44
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 theyre firm, heavy and not at all spongy for the best taste.
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Published: Tue, 18/02/2020 07:22
This is a Turkish method, common along the Aegean coast, thats 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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Published: Tue, 11/02/2020 06:29
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 youve got some to hand
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Published: Tue, 04/02/2020 06:31
Imagine youre cooking in a French bistro, crack open a good bottle of red and youll 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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Published: Tue, 28/01/2020 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.
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Published: Tue, 21/01/2020 06:38
A healthy and colourful warm spelt salad dressed with a zingy citrus dressing. Riverford's slow grown and hand harvested Brussels sprouts are used in two different ways - roasted and raw. Roasting intensifies their flavour and natural sweetness; raw adds crunch and freshness.
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Published: Tue, 14/01/2020 06:26
This is a mildly spiced curry with warming garam masala, a mix of aromatic spices that includes clove, cinnamon, nutmeg and cumin. Lightly bashing the cardamom opens up the seeds for more flavour. Just watch out and remove them before you eat, as a whole cardamon pod is bitter to bite into.
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Published: Tue, 07/01/2020 06:51
Simmering and frying celeriac imparts aromatics from the water and controls the browning in the pan. Finishing it with butter helps it colour and adds a nutty flavour.
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Published: Tue, 17/12/2019 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 theyre firm, heavy and not at all spongy for the best taste
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Published: Tue, 10/12/2019 06:23
Aim to have finish your turkey cooking at least 30 minutes before you plan to eat, allowing time for the meat to re-absorb the cooking juices.
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Published: Tue, 03/12/2019 06:05
Sprouts are effectively mini cabbages, and can be shredded and stir-fried in the same way. Serve as part of your Christmas lunch, or on its own with rice.
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Published: Tue, 19/11/2019 06:48
You can roast a celeriac in chunks, but it can go a bit mushy. Baking it whole takes a bit longer, but the flesh stays firm as the heat and salt draw away moisture. Cut into steak-like pieces, it makes for a toothsome centrepiece. Although this dish seems complete, it is perfect as part of a veggie or vegan Christmas dinner with all the trimmings
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Published: Tue, 12/11/2019 06:38
The viscous water from tinned chickpeas has enough body to be whisked into a foam, allowing the most unlikely of desserts to become vegan. You need to invest some good time for whisking to ensure that the meringues dont collapse in the oven.
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Published: Tue, 05/11/2019 06:15
Wipe away grim memories of school dinners; this rice pudding is a luxury affair. And yes, the skin is the best bit, to be fought over, not feared! Weve invited it to the Christmas table with spiced apples and boozy dried fruit. Blistering the apples in the oven deepens the flavour and sweetness; apart a pinch of spice, they need nothing else.
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Published: Tue, 29/10/2019 05:30
A twist on traditional roasties. Squashing the spuds creates lots of edges and surface area that will crisp up in the roasting tray. Weve added sage and onion, reminiscent of a classic Christmas stuffing.
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Published: Tue, 22/10/2019 06:45
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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Published: Tue, 15/10/2019 06:54
The spices echo the fruits own fragrance, but arent essential; you could simply use the wine and sugar. These are ideal served as part of a dessert or used in a savoury context, alongside some roast pork or salty cheddar.
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Published: Tue, 08/10/2019 06:10
Cook the lentils on a low heat; if too hot they will stick to the base of the pan. Add more water if they start drying out; you want a loose, porridge-like consistency. Adding chilli at the end is optional; it adds an extra kick of heat for the more tolerant.
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Published: Tue, 01/10/2019 06:08
A punchy salsa to use as a dip or condiment. Cooking the peppers and tomatoes adds a bit more complexity and depth to the flavour, but you could easily skip that stage for something fresher and more straightforward.
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Published: Tue, 24/09/2019 06:11
A galette is a free-form tart that doesnt need a tin. Its irregular shape is its rustic charm so dont 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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Published: Tue, 17/09/2019 06:30
Don't leave the last spring onion languishing in the fridge use it to pep up an omelette for a quick lunch or supper. This is an easily adapted formula: throw in a few cooked broccoli florets if you have them, or some green beans or sliver of courgette.
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Published: Tue, 10/09/2019 06:38
This quick and surprising combination (pasta Genovese) works wonderfully the potatoes soak up the pesto, the pasta gives substance and the beans verdancy. Try to make pesto rather using it out of a jar it really brings this dish together. You could add courgettes and broccoli to the pasta too for a more substantial dinner.
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Published: Tue, 03/09/2019 06:06
At once light and comforting, this dish of slow-cooked runner beans in a rich, spiced tomato sauce makes a delicious and healthy vegetarian main. Serve it with brown rice, or with couscous flavoured with lemon juice and zest, chopped black olives and finely chopped parsley and mint.
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Published: Tue, 27/08/2019 06:26
This healthy vegetarian dish makes a lovely light lunch or starter eaten on bruschetta rub a piece of grilled bread with raw garlic, then top with the courgettes and some salt and pepper. This recipe would be equally good as an accompaniment to grilled fish.
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Published: Tue, 20/08/2019 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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Published: Tue, 13/08/2019 05:27
Dont flinch at the idea of a turnip. Spring or summer turnips are (usually, we are organic!) small and sweet with a radish-like taste. Simple to cook and a revelation. Cooking a good pilaf is all about light but fragrant spicing and gentle cooking of the rice.
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Published: Tue, 06/08/2019 05:52
Despite it's alien appearance, kohlrabi is mild-flavoured and crunchy. It's a good alternative to celeriac in remoulade. Leave for half an hour before eating to let the flavours meld. You could try making your own mayonnaise for this; or fry crispy lardons of bacon and scatter them over the top of the dish before serving
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Published: Tue, 30/07/2019 05:49
This quick, flavourful way with summer greens might seem to have a lot of ingredients, but you should have most of them in the cupboard. To make it into a main course, add noodles and shredded cooked chicken or fried tofu.
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Published: Tue, 23/07/2019 06:57
Spinach is a great match for strong Middle Eastern and North African spicing. This is a hearty dish, with chickpeas, apricots and cooling yoghurt to dollop on top. It's almost as good cold the next day as it is warm.
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Published: Tue, 16/07/2019 05:54
A healthy and unusual salad of mild, nutty kohlrabi, sweet orange and crisp watercress. This would be a good starter or accompaniment to a veg-filled tart. You could also try replacing the orange with a sweet, crunchy apple.
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Published: Tue, 09/07/2019 06:51
These simple fritters make a good vegetarian main course but you could also serve smaller ones as starters or canapés for a summer party (they can be made in advance and gently warmed through in a low oven). Kids generally love them, particularly the dinky-sized ones.
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Published: Tue, 02/07/2019 06:17
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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Published: Tue, 25/06/2019 06:14
This dish needs to be cooked on a coal- or wood-fired BBQ as all the cooking is done in the embers. Let your fire catch and burn down, until you have a bed of ash-coloured embers. All the veg gets wrapped in parcels and nestled in the bottom, which acts like a smoky oven.
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Published: Tue, 18/06/2019 05:56
Our virtuous take on a fast food classic. You also get to tackle one of our most misunderstood crops, the kohlrabi. Maybe it is the slightly alien appearance but it is one of our most queried veg, in terms of what is it? and what do I do with it?. It has a crisp, clean radish-like taste and can be used raw, as here, or cubed and roasted.
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Published: Tue, 11/06/2019 05:53
The perfect summery snack. The butter must be cold and the sea salt flaky. Eat with earl grey in the morning or white wine in the evening. Simple.
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Published: Tue, 04/06/2019 06:21
Rustically pretty, soft, pale and creamy, rhubarb fool offers the perfect balance of sweet and tart. Serve in glasses, layered with rhubarb compote too if you like, decorated with orange zest.
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Published: Tue, 28/05/2019 06:25
Baked crisp and golden, the mild earthiness of this simple, aromatic turnip dish goes very well with chicken. For vegetarians, replace the Parmesan with Pecorino or another hard cheese. This recipe also work with sweet potatoes instead of turnips.
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Published: Tue, 21/05/2019 06:17
Sautéed greens with chilli and garlic, drizzled with soy sauce, sesame oil and crunchy sesame seeds. Dry toast the sesame seeds for a minute or so to bring out their full flavour just be sure to watch them like a hawk, because they burn very quickly.
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Published: Tue, 14/05/2019 06:34
There are few finer ways to celebrate the arrival of the warmer weather than by tucking into a plate of hot, steamed asparagus with a rich hollandaise sauce. Good variations to this are to add orange zest or chopped tarragon to the sauce, or to grate Parmesan over the spears.
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Published: Sun, 05/05/2019 06:20
Orecchiette are a small pasta shape, literally translated as little ears. Use another short pasta shape if you can't find it.
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Published: Tue, 30/04/2019 06:57
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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Published: Tue, 23/04/2019 06:59
A hearty, nutritious easy to make stew. This has lots of protein from the quinoa and sweet potato and makes an invigorating weeknight dinner. Use veg stock if you're vegetarian or vegan. The chard can be substituted or supplemented with any other green you get in your veg box spinach, kale, winter or summer greens.
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Published: Tue, 16/04/2019 06:48
Cardoons look like huge stalks of celery, reaching upwards of six feet with an artichoke-like flower at the top. They have a pleasantly mild, bitter taste see here for more information on how to prepare them. These delicate fritters make a great starter served with mayonnaise or aioli for dipping.
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Published: Tue, 09/04/2019 06:04
Combining aromatic rosemary, spicy chilli, salty bacon and greens, this simple, full-flavoured pasta dish makes an excellent weeknight meal. If you don't have chard in your veg box, it works as well with spinach, kale or spring or winter greens. And you could try chorizo instead of bacon for a smokier finish.
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Published: Tue, 02/04/2019 05:19
If you're in the mood for a light, fresh dinner, this quick dish is excellent. Leeks go particularly well with long flat pasta like fettucine or tagliatelle, but use whatever pasta you'd like. Substitute the Parmesan for another hard cheese if you are vegetar
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Published: Tue, 26/03/2019 06:25
Keep it simple in order to appreciate the full flavour of tender young spring greens. They're are delicately crunchy and packed with vitamins and fibre. Don't discard the stems, just slice them thinner than the leaves - they're the sweetest part.
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Published: Tue, 19/03/2019 06:13
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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Published: Tue, 12/03/2019 06:14
Red-stemmed with dark green leaves, red Russian kale is the sweetest of the kale types and works beautifully in this easy vegetarian risotto. You can run this recipe up in half an hour; the only effort required is a bit of stirring. Red Russian kale is less robust than other varieties: eat it within 3-4 days to enjoy it at its best.
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Published: Tue, 05/03/2019 06:16
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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Published: Tue, 26/02/2019 06:43
Carrots give traditional hummus a sweet lift in a dip that goes very well with raw veg crudités such as fennel and celery. This is based on a Moroccan recipe and can be made more spicy with the addition of harissa. You could also roast rather than boil the carrots for a more intense, smoky flavour.
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Published: Tue, 19/02/2019 06:40
This is a quick and simple lunch with chutney and salad. Or you could eat it for breakfast with a poached egg or top. Or for dinner with grilled sausages and steamed broccoli.
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Published: Tue, 12/02/2019 06:44
This beef noodle soup recipes is soothingly lovely. The list of ingredients looks lengthy, but plenty are likely to be in the cupboard. If you want a quicker, weeknight version, you can get away with leaving out the half-hour marinating time.
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Published: Tue, 05/02/2019 06:57
Oca can be cooked in many ways; roasted, mashed or fried. It loses its bright pink colour and a little of its zesty flavour, but retains enough to be interesting. Imagine something akin to a lighter, sharper tasting potato, or if youve eaten them, a Jerusalem artichoke in texture (without the windy after effect), and youre on the right track.
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Published: Tue, 29/01/2019 06:24
The doubling of mushrooms with porcini adds depth to this rich, autumnal risotto. Use pecorino or another hard cheese in place of Parmesan if you are vegetarian. Marsala or Madeira cooks down beautiful to lend a slight sweet edge, but skip it if you don't have any, or use white wine for a different effect.
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Published: Tue, 22/01/2019 06:57
Sprouts are effectively mini cabbages, and can be shredded and stir-fried in the same way.
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Published: Tue, 15/01/2019 06:28
Butternut squash is a great substitute for chicken in soupy or stewy recipes, as in this vegetarian Thai green curry. As well as making a warming dinner, this freezes very well; keep some as a weeknight back-up. Serve over jasmine or other white rice.
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Published: Tue, 08/01/2019 06:37
Your use of citrus in this juice will depend on the sharpness of the tomatoes.
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Published: Thu, 03/01/2019 08:05
A very simple vegan and vegetarian-friendly soup combining potatoes and onions with unctuous, slow-roasted garlic. This is delectable as is, and easily adaptable add even more garlic if you like (roasting mellows and sweetens its taste gloriously), or substitute some of the potatoes for parsnips or celeriac, or top with crispy bacon pieces.
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Published: Tue, 18/12/2018 06:52
This is a simple side dish that works particularly well with roast pork both honey and fennel are great partners for the pig. If you are a fennel fan, rub crushed fennel seeds into the scored pork skin (with the salt) to make fantastic, aniseed crackling.
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Published: Tue, 11/12/2018 06:47
An easy-to-make and impressive-to-eat pudding or festive breakfast. For the best results, use slight tart green apples so they don't get too watery when cooked. This could also be made with pears.
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Published: Tue, 04/12/2018 06:04
This cauliflower recipe packs a big punch. It's good eaten at room temperature as well as warm. It makes a lovely starter, served just with croutons; or a light vegetarian dinner with rice or pasta; or substantial side to strong-tasting dishes like steak. Your could also add in a few anchovies, raisins, pine nuts or capers.
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Published: Tue, 20/11/2018 06:42
Roasting Brussels sprouts intensifies their flavour and averts any risk of sogginess. They pair beautifully with meltingly sweet slow-caramelised onions. If you're not a vegetarian, a bit of crispy, salty pancetta or bacon completes the picture.
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Published: Tue, 13/11/2018 06:52
A vivid pasta dish with sharp chilli, garlic and lemon, sweet sultanas and crunchy pine nuts. This is a complex and flavourful lunch or dinner, with the added advantage that it only takes 20 minutes to prepare. It can also be made with normal broccoli or with cauliflower.
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Published: Tue, 06/11/2018 05:54
This simple, sweet and fragrant dish makes a good weeknight dinner with just a pile of couscous of bulgur. The sage and apple notes in it make it a great accompaniment to pork in all forms.
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Published: Tue, 30/10/2018 05:58
A vegan dish which stands alone as a midweek main course, or as a side dish that's good with meat or fish. Eat with heaps of jasmine rice. Bruise the lemongrass by bashing it with a rolling pin to release the aromatic flavour. If you don't fancy making the Thai curry paste, you can buy it ready made.
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Published: Tue, 23/10/2018 06:37
A warm and comforting meatball and kale soup. This is a good meal for a cold winter evening. You can use black or curly kale or cabbage in this recipe, or try winter greens. Add in a generous handful of cooked grain (such as pearl barley) or a tin of white beans for something a little heartier.
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Published: Tue, 16/10/2018 06:33
This makes a simple, healthy vegetarian main, or a side to fish or chicken. For a vegan version, leave out the feta. Braising fennel this way reduces its pungent aniseed flavour and brings out its sweetness.
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Published: Tue, 09/10/2018 06:56
Cabbage three ways
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Published: Tue, 02/10/2018 06:55
If you're in the mood for a light, fresh dinner, this quick dish is excellent. Leeks go particularly well with long flat pasta like fettucine or tagliatelle, but use whatever pasta you'd like. Substitute the Parmesan for another hard cheese if you are vegetarian.
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Published: Tue, 25/09/2018 06:50
Our cooks have made hundreds of versions of sweetcorn fritters over the years, especially at festivals. They make a great canapé, lunch box filler or brunch topped with rocket, avocado and bacon.
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Published: Tue, 18/09/2018 06:19
Humble ingredients produce a sumptuous result in this oven-baked cabbage dish. Serve it golden brown and bubbling with sausages, chicken, or just some robust grains such as farro, pearl barley or spelt. You can also use chard or winter greens for a slightly different effect.
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Published: Tue, 11/09/2018 06:18
From Val d'Aosta in Northern Italy, this is a characterful, whole-meal type soup made from bread, Savoy cabbage and smoky bacon baked in layers in a casserole. Use strong bread such as sourdough or even rye the staler the better. Traditionally this is made with Fontina cheese use it if you can, but Gruyère is a lot easier to find.
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Published: Tue, 04/09/2018 06:04
Cabbage and salty pork are natural bedfellows and this easy recipe is a great way to enjoy them together. It's particularly good with crinkly savoy cabbage, but any green or white cabbage will do. If you don't have pancetta use bacon instead. This is good with sausages or pork chops and mashed potatoes mixed with a teaspoon of wholegrain mustard.
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Published: Tue, 28/08/2018 06:27
A satisfying, fresh vegetarian salad of grated carrots with a crunch of nuts and seeds, sweetness from the sultanas and a sharp lemon and cumin dressing. You dont need to be too precise about the quantities just taste as you go along.
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Published: Tue, 14/08/2018 06:56
Zaatar 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 dont add this i
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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. Weve discovered these tasty peppers also like growing on our farm in France. Here is a quick and easy tapas recipe.
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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.
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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.
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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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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 bulbs natural flavour, while the caraway is a good match for the brassica flavour of the kohlrabi.
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Published: Tue, 26/06/2018 06:37
This dish is hearty and colourful, with roasted peppers and salty halloumi. Our sheeps cheese halloumi is organic and British, made by High Weald Dairy.
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Published: Tue, 19/06/2018 06:29
A delectable vegetarian springtime starter. If you make this early in the broad bean season, while theyre still small and soft, you can skip the double podding that broad beans usually call for.
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Published: Tue, 12/06/2018 06:11
Risotto primavera is a classic Italian dish, using any seasonal spring veg. Here weve 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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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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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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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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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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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 theyre in reasonable nick, theyre good to eat - so dont 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
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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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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.
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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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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 theyre too delicate to travel, so youll have to forage for those if you want to use them or garnish with lots of chopped parsley
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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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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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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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Published: Tue, 27/02/2018 06:42
Variations on this side dish are eaten across the Middle East. Its good with pitta and chickpeas and/or grilled lamb or chicken. For an optional extra, sprinkle with toasted, chopped walnuts.
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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 theyre 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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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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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
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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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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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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. Its 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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Published: Tue, 12/12/2017 06:45
This mulled cider was so popular at our London Christmas fair that weve 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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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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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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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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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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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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Published: Tue, 12/09/2017 07:05
This recipe is based on one of Antonio Carluccios. 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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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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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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Published: Tue, 15/08/2017 07:24
Recipe of the week...
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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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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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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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Published: Tue, 20/06/2017 06:50
Rich, creamy custard ice cream rippled through with tangy raspberry: a summer classic. You dont 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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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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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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Published: Tue, 30/05/2017 07:21
Lamb stew neednt be a dark and heavy affair. Summer turnips have a sweet, almost radish-like taste, thats 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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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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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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Published: Tue, 02/05/2017 07:26
Risotto primavera is a classic Italian dish, using any seasonal spring veg. Here weve 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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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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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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Published: Tue, 21/03/2017 07:52
The aniseed taste of fennel can split people into love or hate camps.
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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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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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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. Ive used red rice here as it has an interesting nutty flavour and chew to it.
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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 theyre 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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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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Published: Tue, 20/12/2016 07:26
Stuffed with roasted squash, kale and creamy Stilton, this pie is a vegetarian main thats 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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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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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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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 sheeps 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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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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Published: Tue, 25/10/2016 07:15
Figs are new to Riverford and totally moreish. Theyre 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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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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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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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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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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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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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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Published: Tue, 29/12/2015 08:10
Side dish
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Published: Tue, 08/12/2015 07:47
A beautiful balance of bittersweet griddled radicchio, sweet roasted squash and salty cheese.
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Published: Tue, 03/11/2015 08:40
A light, fresh tasting alternative to a summer quiche, without the pastry.
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Published: Tue, 20/10/2015 07:50
Vegatarian main course recipe
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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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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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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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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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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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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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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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Published: Tue, 28/04/2015 08:02
Starter recipe
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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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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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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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Published: Tue, 03/03/2015 08:54
Recipe of the week
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Published: Tue, 17/02/2015 08:14
Small, juicy and intensely flavoured, with a unique aroma that youll recognise from Earl Grey tea, these are a real treat. Serve the curd on toast or crumpets, or use to sandwich or decorate cakes. Theyre 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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Published: Tue, 10/02/2015 07:58
Bit different
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Published: Tue, 27/01/2015 07:54
Winter warmer
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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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Published: Tue, 30/12/2014 08:36
Make sure you use a floury potato eg King Edward or Maris Piper (King Edwards will be in our Christmas week vegboxes).
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Published: Tue, 23/12/2014 08:10
Vegetarian dish
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Published: Tue, 09/12/2014 08:19
A slightly sinful but very tasty baked potato. Weve added some greens to offset the cheese. Baking potatoes arent a variety, its 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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Published: Tue, 02/12/2014 08:05
Pork and gammon recipe
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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, its 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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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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Published: Tue, 11/11/2014 08:22
Good vegetarian side dish
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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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Published: Tue, 28/10/2014 08:14
Vegetarian main course
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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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Published: Tue, 30/09/2014 08:29
Great for squash
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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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Published: Tue, 03/06/2014 08:42
Quick one
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Published: Tue, 29/04/2014 08:58
Pork and gammon recipe
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Published: Tue, 01/04/2014 08:59
Healthy grilled pasta salmon salad
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Published: Tue, 18/03/2014 08:59
Serve with some greens, steamed for saints and well buttered
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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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Published: Tue, 28/01/2014 09:09
'Queen of the Puddings!'
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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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Published: Tue, 31/12/2013 10:16
You can eat sprouts raw as well as cooked. If youre making a wintry coleslaw to use up the carrots and onions
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Published: Tue, 24/12/2013 09:04
Quick ideas, simple cooking and preparation tips
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Published: Tue, 26/11/2013 09:13
Another good autumnal meal
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Published: Tue, 19/11/2013 09:09
Brighten up cold evenings
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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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Published: Tue, 09/07/2013 09:02
Some quick ideas for Spinach
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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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Published: Tue, 11/06/2013 08:42
If you dont have a griddle pan, use a heavy-based frying pan or even try cooking on the BBQ.
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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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Published: Tue, 07/05/2013 08:55
Other vegetables in season could be added to bulk out this simple stir-fry - try sugarsnap peas, broccoli or spinach. Serve with grilled fish or chicken and rice.
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Published: Sun, 10/02/2013 10:00
Pancake Day is Shrove Tuesday 12th February 2013
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Published: Thu, 27/12/2012 11:09
A healthy soup with warming ginger to brighten up a cold winters day.
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Published: Tue, 04/12/2012 09:05
Getting away from the herb butter but sticking to the retro theme, coronation chicken works equally well with leftover Christmas turkey.
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Published: Sat, 20/10/2012 11:18
This makes a great first food for your baby and is suitable for first weaning (6-9 months). Freeze in ice cube trays for easy portion control.
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Published: Tue, 02/10/2012 11:05
A seasonal favourite as Autumn draws in
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Published: Tue, 25/09/2012 09:03
Great use of potatoes
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Published: Mon, 17/09/2012 09:10
You dont 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 - its our good eggs! Serve on its own or with some shortbread biscuits.
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Published: Tue, 11/09/2012 11:47
This tomato tarte is a real talking point - full of flavour, herbs and taste
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Published: Sat, 11/08/2012 19:14
Serve with noodles or rice
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Published: Mon, 06/08/2012 14:01
This is an excellent way to use up courgettes if you have a glut. You can bulk it out by adding some diced potato at the start. Makes a good lunch with some bread and salad.
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Published: Tue, 24/07/2012 09:15
Courgettes dont 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 BBQd fish or chicken
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Published: Tue, 17/07/2012 10:51
Be careful not to add too much saffron as it will overpower the dish; a pinch is all you need as a little goes a long way
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Published: Mon, 02/07/2012 09:33
Spinach season runs roughly from June to November
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Published: Mon, 18/06/2012 11:32
A vibrant, flavourful and speedy lunch or light supper.
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Published: Sat, 09/06/2012 11:17
Roasted new season carrots are good with gremolata, an Italian herb garnish that is traditionally served with meat.
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Published: Tue, 05/06/2012 11:01
Orzotto is dish similar to a risotto, made with pearl barley (orzo) rather than rice. You could substitute pearled spelt if you have that instead. If you have any Parmesan knocking around, stir some in at the end, as it works well
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Published: Mon, 21/05/2012 09:35
This lovely way of cooking potatoes is usually associated with fish, and the little parchment bag seals in all the flavours. It is based on a recipe in The Greens Cookbook by Deborah Madison and Edward Espe Brown, of Greens restaurant in San Francisco. This recipe is for individual little parcels, but you could also make one or two larger ones
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Published: Tue, 15/05/2012 17:00
This type of tart can be made either on a pastry base as here, or as a kind of pizza, with a basic white bread dough. Its a very good way to use up any old onions you have lying around (red or white work fine, or a combination). You will need a 28 or 26cm quiche tin.
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Published: Tue, 08/05/2012 08:37
These can be made with either broccoli or cauliflower. Good with raita, or Greek yoghurt spiced with turmeric, and some chopped coriander.
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Published: Tue, 01/05/2012 09:38
This would be a lovely (rich) brunch, with some bread or toast and a salad with a sharp dressing. You will need 4 ramekin dishes.
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Published: Tue, 24/04/2012 16:46
This is an easy way to make a meal out of courgettes. Good with salsa, if you have nice tomatoes around, or salad.
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Published: Sun, 15/04/2012 19:07
This would work well with cauliflower or broccoli too.
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Published: Tue, 27/03/2012 12:49
A zesty pudding with a sponge top and a lemon curd sauce on the bottom...
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Published: Mon, 30/01/2012 08:58
Miso paste is made from soya beans and has a sweet-sour flavour and is readily available in most large shops or health food shops. If you canít get any, use a tbsp of soy mixed with freshly grated ginger and chopped garlic instead.
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Published: Wed, 28/12/2011 10:03
A warming, rich soup, made with our easy-to-use cooked and peeled chestnuts. This is an easy way to prepare and cook squash; for fuel economy you could cook it along with your Sunday roast and make the soup to freeze.
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Published: Tue, 29/11/2011 10:05
One to pop in the oven before heading off on a long Sunday walk. Brisket is a cheaper cut of beef but full of flavour, and is often in our Winter Warmer meatbox.
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Published: Mon, 21/11/2011 08:44
To make this easier for a quick weekday supper, cook the beetroot and onions the night before, keep them in the fridge then assemble the tart the next day. Serve with salad leaves.
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Published: Sun, 30/10/2011 13:34
Recipe of the week
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Published: Mon, 24/10/2011 10:07
Can be made with Romanesco
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Published: Mon, 19/09/2011 09:15
Another quick meal, a bit different
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Published: Mon, 12/09/2011 08:49
This is based on a recipe by Marcella Hazan, from the book The Second Classic Italian Cookbook and is delicious served with warm bread, straight from the oven.
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Published: Tue, 06/09/2011 08:41
Quick and easy
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Published: Sun, 21/08/2011 11:20
A good soup for a summer's day: bright, green and not too filling. Good for Saturday lunch, alongside wedges of cheddar, oatcakes etc. This is fine with frozen peas too
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Published: Mon, 15/08/2011 09:58
This is a really good way of making one small fennel bulb go a long way. Be sure to cook it gently for the full 8-10 minutes to get the best flavour
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Published: Mon, 08/08/2011 09:34
Summery recipe
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Published: Mon, 01/08/2011 09:45
Summer is here...
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Published: Mon, 25/07/2011 10:36
Serve this with a dollop of yoghurt and warm naan bread.
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Published: Mon, 18/07/2011 09:09
Serve in individual small glasses, rather than one bowl, if you like. Try adding some broken up meringue to the mixture to make a redcurrant mess. If you want to make more praline or have some left over, it will keep for quite a while stored between sheets of greaseproof paper in an airtight container.
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Published: Mon, 11/07/2011 08:58
Try using chard if you have that instead of spinach in your vegbox. Remove the tough white stems.
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Published: Sat, 02/07/2011 16:37
Ideal for the warmer weather
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Published: Mon, 27/06/2011 09:52
This is a tasty salad with a pleasing mixture of textures that may be served warm or cold.
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Published: Sun, 05/06/2011 12:55
Use other greens if you like
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Published: Sat, 28/05/2011 13:29
With all the new summer vegetables coming through in the boxes, its often good to make the most of them raw. This hearty dip is good to serve with mixed crudités of bunched carrots, raw fennel, pepper use whatever you have in your box, along with some cooked new potatoes, boiled eggs, bread and olives if you like.
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Published: Mon, 23/05/2011 09:01
Buttermilk gives a fresh, tangy flavour to the dressing. It is liquid left from the butter-churning process and is widely sold. Make some pancakes with the leftover buttermilk instead of using milk and serve with fresh fruit or compote for a weekend brunch.
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Published: Sat, 14/05/2011 12:43
Quick idea
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Published: Tue, 03/05/2011 09:50
These make a quick supper dish and go well with this seasons asparagus, or with the spring greens recipe in this newsletter. Use a packet of Japanese panko breadcrumbs if you can find them; they give a good crunchy texture.
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Published: Mon, 25/04/2011 10:29
Worth the effort to make with new season asparagus and the last of the purple sprouting broccoli.
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Published: Tue, 19/04/2011 19:24
A simple Greek pork dish very light and summery. It will work well with strips of spare rib steak, boneless pork chops or pork leg steaks.
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Published: Tue, 12/04/2011 10:39
Add some cooked ham if you like too
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Published: Mon, 04/04/2011 09:24
Something a bit different
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Published: Sun, 27/03/2011 09:40
If you cant get hold of any camargue red rice (it is available in larger food shops and health food shops), which has a good nutty flavour, then use brown basmati or a mixture of brown and wild rice.
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Published: Mon, 21/03/2011 08:58
This salad also works well with the addition of grated apple, or any kind of finely shredded cabbage.
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Published: Sat, 12/03/2011 10:14
Version for colder months, using root veg and cabbage. You could substitute the cabbage for kale or chard and use other beans and veg in the summer.
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Published: Tue, 08/03/2011 08:53
Called pizza bianco as no tomatoes are used in the topping, here weve added mushrooms to the traditional recipe.
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Published: Mon, 21/02/2011 08:43
Serve with salad, braised greens or grilled mushrooms
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Published: Mon, 14/02/2011 10:19
True sauerkraut is fermented for a long time, but for a quick supper dish, this is a quick cheats version. Serve with pork or veggie sausages and mash too if you like.
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Published: Sun, 06/02/2011 10:05
This is a hearty soup and can be served as a main course with crusty bread. Eat it straight away; it doesnt keep well as the rice will continue to absorb the liquid and turn mushy.
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Published: Mon, 31/01/2011 12:12
These can be made in advance and refrigerated before the final bake. Bring to room temperature or add a few mins on to the cooking time. If you want to be extra cheesy for Valentines day, try making these in a heart shape instead of a traditional pithivier shaped circles! Serve with watercress or a green salad.
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Published: Sun, 23/01/2011 10:20
Keeps those colds at bay
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Published: Sat, 15/01/2011 11:50
Cooking everything in the same pan saves washing up and means the onions and cabbage absorb the flavour from the sausages, but you can oven roast the sausages if you prefer and cook the onion, cabbage and apple
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Published: Mon, 10/01/2011 09:08
his Turkish style pastry is easy to make if you use readymade puff pastry. Salting the onions for this long draws out much of the bitterness. You could leave the onions to salt before going off to work, then just cook the parcels in 20 mins once home again.
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Published: Tue, 04/01/2011 10:01
You can use ordinary oranges for this
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Published: Wed, 29/12/2010 09:22
A bit of a change to recipe of the week...
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Published: Tue, 21/12/2010 11:21
This complements any Indian or Middle Eastern dish, and also makes a good accompaniment to Christmas dinner.
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Published: Sun, 12/12/2010 19:53
A good dinner party starter, the purée can be made ahead of time if necessary. Scallops are a luxury but you dont need many. Buy diver caught scallops. Some thinly sliced, crisply fried bacon or pancetta makes a good addition.
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Published: Sun, 05/12/2010 16:08
Great for cold evenings
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Published: Sat, 27/11/2010 20:20
This is a fragrant stew. Try it with lamb too. You could add a small red chilli, deseeded and finely chopped, at the same time as the butternut squash. Serve over pasta or try it with couscous.
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Published: Tue, 23/11/2010 16:50
Great for cold weather this weekend
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Published: Tue, 16/11/2010 11:27
Mashed potatoes and beetroot with horseradish good with roast beef
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Published: Tue, 09/11/2010 11:03
A treat with Autumnal Roasts
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Published: Tue, 02/11/2010 09:17
This is Jane Baxters recipe, taken from the Riverford Farm Cook Book. Janes first kitchen job was in a Gujerati restaurant in Leeds called Hansas. They always finished their dals with a final frying in this way, which really lifts the flavours. This recipe also uses celery, which is in some of the boxes this week.
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Published: Sun, 24/10/2010 16:37
One for Halloween
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Published: Sun, 17/10/2010 14:59
These are balls of chard and cheese, ideal served with pasta.
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Published: Sun, 10/10/2010 11:00
Use Romanesco if you have this in your weekly box
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Published: Wed, 06/10/2010 08:40
Another Leek recipe
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Published: Tue, 28/09/2010 09:42
A Turkish Jewish dish known as Apio
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Published: Mon, 20/09/2010 09:33
Leeks in season
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Published: Mon, 13/09/2010 12:11
Use any veg left in your fridge for this, celery, carrots, leeks and celery are all good to use. Make a large batch and freeze, ready for use in Autumnal soups and stews.
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Published: Tue, 07/09/2010 09:38
Use savoy cabbage raw for a change in this recipe, use pointed cabbage instead if you have one in your box.
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Published: Tue, 31/08/2010 09:34
Dont leave the last spring onion languishing in the fridge, use it to make a spicy omelette for lunch or a quick supper. Throw in a few cooked broccoli florets if you have any left, or green beans.
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Published: Mon, 23/08/2010 09:45
A favourite from the River Cafe
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Published: Sun, 15/08/2010 12:49
Ideal for the warm summer evenings
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Published: Sat, 07/08/2010 17:04
Wear plastic gloves to peel the beetroot so you dont stain your hands. Serve this with rice and yoghurt. This recipe is suitable for freezing if you have a glut of beetroot, just leave the fresh coriander out.
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Published: Mon, 02/08/2010 14:31
Slow careful cooking makes this dish
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Published: Mon, 26/07/2010 08:58
Good summer side dish
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Published: Tue, 20/07/2010 20:38
Summer is here
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Published: Mon, 12/07/2010 09:28
Fresh peas can be used instead of broad beans
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Published: Sun, 04/07/2010 19:57
Try it with strawberries
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Published: Sun, 27/06/2010 09:44
Strawberries prepared like this are surprisingly good especially if theyre not perfectly ripe and sweet
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Published: Mon, 21/06/2010 09:04
Try this with Smoked Salmon
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Published: Tue, 15/06/2010 12:54
Wet garlic is not at all pungent, but tastes sweet and mild. You could try using some of our new Laverstoke mozzarella instead of the goats cheese with this.
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Published: Mon, 07/06/2010 09:10
This would be good as a topping for pizza or bruschetta as a starter.
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Published: Wed, 02/06/2010 09:21
This is a classic Central American dish in which the fish is cooked by the action of the acid in the lime. Its important to use very fresh fish
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Published: Mon, 24/05/2010 09:18
Kohl rabi is a bit like a turnip but is mild and crisp with a delicate nutty flavour.
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Published: Mon, 17/05/2010 09:16
Take off the asparagus tips with an inch or so of stem and reserve. Finely slice the rest of the stems. Steam sliced asparagus stems until just tender, then quickly plunge into cold water or run under the cold tap to stop cooking (refresh).
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Published: Sun, 09/05/2010 17:44
Slice the courgettes into ribbons using a vegetable peeler, cutting lengthways down the courgette. Brush each slice very sparingly with olive oi
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Published: Mon, 03/05/2010 21:11
Clean your asparagus to get rid of any sandy grit that maybe left from the soil, then trim by holding the asparagus in your hand and bending it so the fibrous part of the spear breaks off, or cut an inch or so off (the thicker the asparagus, the more you may need to trim).
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Published: Sun, 25/04/2010 11:51
Make the butter for the wild garlic toast by combining the softened butter with roughly half of the finely chopped garlic leaves.
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Published: Mon, 19/04/2010 09:18
A late spring classic
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Published: Mon, 12/04/2010 18:44
Purple Sprouting Broccoli PSB
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Published: Tue, 06/04/2010 09:56
This recipe has been adapted from the first Moro cook book. Riverford Cook Sylvain Jamois served a similar soup at our Wash farm Easter Egg hunt in Devon last week.
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Published: Mon, 29/03/2010 09:00
Can almost be a tapas dish
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Published: Mon, 22/03/2010 09:02
Cook garlic and onion slowly in some butter and oil for about 10 minutes without colouring.
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Published: Sun, 14/03/2010 12:56
Interesting quick recipe
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Published: Sun, 07/03/2010 11:13
Then add the mushrooms and continue to fry until soft. (You may wish to cook the mushrooms in batches depending on the size of your frying pan.) Season to taste.
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Published: Mon, 01/03/2010 09:40
A good alternative for Swede
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Published: Sat, 20/02/2010 16:48
A great parsnip recipe
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Published: Mon, 08/02/2010 09:55
This is a versatile recipe from Stephanie Alexanders book The Cooks Companion. The flatbreads can be baked with or without a topping and can also be grilled.
This quantity makes 4 large flatbreads or 8 individual ones.
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Published: Sat, 30/01/2010 09:40
A good winter warmer
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Published: Mon, 25/01/2010 09:23
This is an amalgamation of different dishes that we serve at the Field Kitchen. The creamed parsnips is also delicious on its own as a dip and the walnut dressing is very well suited to French or runner beans and shaved fennel in late summer as well as this winter vegetable based recipe.
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Published: Sun, 17/01/2010 16:07
Very nice with watercress or spinach leaves.
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Published: Sun, 10/01/2010 19:17
Warming and good for a new year healthy eating regime. Ideal for taking to work in a flask for lunch, just omit the yoghurt until you serve it. Try using half carrots and half parsnips for a different flavour.
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Published: Wed, 30/12/2009 10:48
Could be just the thing in the new year
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Published: Mon, 21/12/2009 10:49
A variation on a classic
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Published: Sun, 13/12/2009 12:38
To make the pastry place the flour, sugar, salt and butter in a food processor & pulse until the mixture resembles fine breadcrumbs.
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Published: Sat, 05/12/2009 20:42
The following recipes are for 4 baked potatoes cooked with different fillings in all cases. The cooked potatoes have a lid cut off and the flesh removed and then combined with various ingredients.
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Published: Sun, 29/11/2009 11:43
A seasonal dish with Christmas on the way
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Published: Sun, 22/11/2009 17:45
Excellent quick recipe
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Published: Sun, 15/11/2009 16:45
With this we love: Biobon Merlot Pays d'Oc, Gérard Bertrand
When wine people get carried away describing Merlot, they often say it has an earthy character which instantly puts people off.
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Published: Mon, 09/11/2009 09:00
Chorizo sausage or bacon could also be added with the radicchio.
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Published: Mon, 02/11/2009 16:19
Perfect for Guy Fawkes Night
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Published: Mon, 26/10/2009 10:28
A seasonal favourite
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Published: Sun, 18/10/2009 10:42
This recipe is taken from the book Italian Vegetarian Cookery by Paola Gavin and is great served with warm bread and a nice glass of red.
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Published: Sun, 11/10/2009 13:52
With this we love: Pinot Grigio Veneto IGT, La Jara Yes, this is what Pinot Grigio tastes like. Its 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. Itll go with most salads, white meats and pasta. A real credit to any table
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Published: Mon, 05/10/2009 09:13
Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop. Reserve the cooking liquid.
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Published: Mon, 28/09/2009 08:42
With this we love: Vega Lucia Blanco, Airén, Tierra de Castilla
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Published: Mon, 21/09/2009 09:00
This week's seasonal recipe
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Published: Mon, 14/09/2009 08:58
A great alternative for Sweetcorn that are in abundance
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Published: Sun, 06/09/2009 21:12
Its back to school in Towcester and the villages this week - this might make it all a bit easier
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Published: Tue, 01/09/2009 09:49
With this we love: "Il Contadino", Floriano Mognon
A pretty, slightly spiced nose of cloves and sawn wood or smoke, this has a soft, quite light taste with easy tannins.
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Published: Mon, 24/08/2009 09:42
Includes suggested wine
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Published: Sun, 16/08/2009 10:26
Gnocchi are small vegetable dumplings which are Italian in origin. The word means lumps. They date from the 14th century when they were made with breadcrumbs and flour before the arrival of the potato
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Published: Mon, 10/08/2009 10:53
This might be our most expensive white wine, but its truly exceptional. It has a lovely, almost green, limpid colour and a delicate nose of fresh blossoms like almond and cherry and a hint of freshly cut hay.
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Published: Sun, 02/08/2009 11:13
With this recipe we love: Vega Lucia Blanco, Airén, Tierra de Castilla
This is a fresh, zingy, light white that is simple, fun and easy to drink. Its not trying to be anything flash, just good, pure and refreshing.
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Published: Mon, 27/07/2009 10:02
Great with burgers or sausages straight from the barbecue.
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Published: Sun, 19/07/2009 14:23
The great thing about wine is its ability to surprise
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Published: Sun, 12/07/2009 13:39
This recipe is a great way of getting children to eat more vegetables and has been a regular feature on the lunch menu at Landscove Primary School and the children seem to love it.
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Published: Mon, 06/07/2009 11:16
Mix together the courgettes, garlic, parmesan, flour and egg in a bowl. Season with salt and pepper. Heat the olive oil in a frying pan.
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Published: Mon, 29/06/2009 09:34
How to make this classic recipe
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Published: Mon, 22/06/2009 09:51
Interesting alternative to traditional coleslaw
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Published: Wed, 26/03/2008 10:40
The clocks may be going forward at the weekend - but it has only just stopped snowing...
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Published: Mon, 04/02/2008 08:25
Recipe for Pancake Day
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Published: Wed, 14/11/2007 16:53
Eggs in a Tomato and Pepper Sauce)
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Published: Fri, 13/04/2007 13:53
Another great recipe - only five minutes to prepare and eight to cook...
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Published: Fri, 06/04/2007 10:20
Great Fresh Recipe for Two
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