Category Archives: Recipes

5 vegetarian BBQ recipes

To plan a BBQ during a typical British summer you need to have a dash of optimism and good waterproofs. However, this year has been an exception. Although the hot weather is a challenge in the fields, the evenings are long, warm and ideal for gathering with friends and family to share an alfresco feast.

Sweetcorn is a sign of late summer; an iconic seasonal star. It’s also great vegan option if you are looking for something a bit different to put on the grill. We deliver it with the leaves intact to keep it fresh – natural packaging at its best.

With an abundance of summer veg, it’s great to have some new takes on old favourites: everyone loves potato salad, so here is a fresh version of a classic BBQ side, and a vegetarian salad niçoise featuring sweet, rich roasted cherry tomatoes makes a wonderful accompaniment. We also look forward to the first Padron peppers (pimientos de padrón). They originally hail from Galicia but we’ve discovered they also like growing on our farm in France. Some are hot and some are not – it’s impossible to tell which is which. Always great fun to eat and easy to make, serve them alongside your BBQ feast or as a starter.

BBQ Sweetcorn with Chipotle & Charred Limes

Smoky corn, spicy mayonnaise and zesty-sweet caramelised limes make a delectable trio that’s even better washed down with a cool beer. If it rains on your parade and you need to take your BBQ inside, this recipe also works well roasted in an oven.

See full barbecued sweetcorn with chipotle and charred limes recipe.

Padron Peppers

Play Russian roulette with Padron peppers grown by Guy’s team on our farm in France. These small green peppers are all the rage in tapas bars – fry or grill until blistering and serve with sea salt. Most are mild, some have moderate heat – and watch out for the occasional lurker with a real kick.

See our simple how to cook Padron peppers recipe

Courgette & Halloumi Kebabs with Green Tahini Dressing

A great vegetarian option for a BBQ or a simple summery lunch. Try with zephyr courgettes, grown on our co-op farmer Antony Coker’s farm, to add a dash of yellow to the table. It’s worth making extra of the nutty, creamy tahini dressing; it goes well with most roasted veg.

See full courgette & halloumi kebabs with green tahini dressing recipe.

Broad Bean, Saffron & New Potato Salad

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.

See full broad bean, saffron & new potato salad recipe.

Roasted Tomato Niçoise Salad

This is a substantial, flavour-packed French summer classic, with the roasted cherry tomatoes add extra intensity. At this time of year our tomatoes come from our polytunnels; you can’t beat them on taste. Each season we trial and test new varieties to be sure we are always growing the most flavoursome ones.

See the full roasted tomato niçoise salad recipe.

5 Riverford recipes for broad beans

Broad beans are the only beans that are truly happy in our damp, cool climate; so much so that the first sowings can be made in late October to November, though a February sowing often produces a better crop and only a week or two later. The first flowers appear in April, releasing a gorgeous scent to draw in the few bees that are hardy enough to venture out.

Like many children, Guy dreaded the dry furriness of broad beans. In his middle years however, the smell of them makes his ‘heart skip a beat’, and at Riverford we look forward to their brief season.

When young and small, they are best raw in salads. Leave double-podding – a pleasing task but time-consuming – for later in the season when the beans are getting hard, pale and much larger. Double-podding reveals their verdant inner green and rids the sometimes bitter skins – eating them this way can be revolutionary and convert even the most stubborn of broad bean hater.

Crushed Broad Bean Bruschetta

crushed broad bean bruschetta recipe
A delectable vegetarian springtime starter. Two lovely additions: spread your toasted bread with a little fresh ricotta before piling on the beans, or top the crushed beans with crispily fried pancetta or bacon lardons.

See full crushed broad bean bruschetta recipe.

Gnocchi with Courgettes, Broad Beans & Peas

gnocchi & crème fraîche with courgettes, broad beans & peas recipe
The gnocchi and courgettes cook fast, leaving you plenty of time to pod your peas and beans. Podding has a meditative quality to it. If it’s speed rather than enlightenment you’re after, split the pile in half and race someone. You can use the broad beans with their skins on, but if you have time it’s worth slipping them from their skins

See full gnocchi & crème fraîche with courgettes, broad beans & peas recipe.

Moroccan Carrot & Buckwheat Crêpes with Broad Bean Salad

moroccan carrot & buckwheat crêpes with warm broad bean & herb salad recipe
Moroccan spices go well with carrots, and other roots for that matter. We’re using toasted buckwheat, aka kasha, as the filling for the crêpes alongside the veg and spices. It’s a gluten-free seed with a nutty flavour, a great source of protein, fibre and other nutrients. Following the theme, we’re also using buckwheat flour, which is used in traditional French-style crêpes. It gives the crêpes a slightly darker colour.

See full moroccan carrot & buckwheat crêpes with warm broad bean & herb salad recipe.

Broad Bean Dip

broad bean dip recipe
Eat as a dip with slices of pitta or salady bits, or use as a sandwich filler. A healthy green alternative to the usual chickpea hummus. This is a good way to use up older, larger beans, but make sure you double pod them before puréeing. It’s worth finishing with some good olive oil.

See full broad bean dip recipe.

Broad Bean Fritters

broad bean fritters recipe
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.

See full broad bean fritters recipe.

5 recipes to celebrate The Veg New Year

Each season brings its excitement and pleasures in the kitchen; spring starts with scarcity (The Hungry Gap), then follows with abundance and variety, and what we call The Veg New Year. Each year, by June, a new crop is starting every week. Even after 30 years Guy gets excited by the first broad beans and their symbolism of plenty.

After the last month or two of relying on our French farm and other trusted growers overseas to help us fill boxes and offer variety, our boxes are now bursting with homegrown greenery.

Now’s the time to really embrace a life on the veg and celebrate the wealth of colourful, flavoursome veg, fruit and salad our fields and polytunnels have to offer. Here are 5 recipes to bring the best of the season to life.

Crushed Broad Bean Bruschetta


A delectable vegetarian starter. If you make this early in the broad bean season, while they’re still small and soft, you can skip the double podding that broad beans usually call for. Two lovely additions: spread your toasted bread with a little fresh ricotta before piling on the beans, or top the crushed beans with crispily fried pancetta or bacon lardons.

See full crushed broad bean bruschetta recipe

Summer Ham Hock Hash with Cucumber Pickles


The hash is a tick-list of the summer season. We have included some wet garlic which is, essentially, just young garlic, picked before the cloves fully form. It looks like an oversized spring onion or an undersized leek and only needs a very light cook to mellow any raw pungency. If you are an allium aficionado, you could even add it raw and finely sliced. The cucumbers, quickly pickled, make an ideal condiment to the salty ham hock.

See full summer ham hock hash with cucumber pickles recipe

Courgette, Fennel & Kohlrabi Salad


This fresh, summer salad uses crunchy raw courgettes, fennel and kohlrabi, paired with citrus and spices. The fennel seeds accentuate the fennel bulb’s natural flavour, while the caraway is a good match for the brassica flavour of the kohlrabi. If you don’t have all the spices just use those which you do.

See full courgette, fennel & kohlrabi salad recipe

Broad Bean Fritters


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.

See full broad bean fritters recipe

Tomato & White Bean Panzanella


At its simplest, a traditional Italian panzanella is a way of turning stale bread into salad by mixing it with tomatoes, vinegar and oil. We’re aping stale bread by drying it in the oven for a while. The tomatoes and oil soak into the bread and revive it. Any extra ingredients are open for debate; try mini cucumbers, broad beans, peppers and whatever else takes your fancy.

See full tomato & white bean panzanella recipe

5 Riverford recipes for June

June is the start of The Veg New Year. The Hungry Gap has ended and our fields are suddenly bountiful with all sorts of greenery and vibrant veg; new potatoes, spinach, British asparagus, broad beans and more are in abundance.

Make the most of them in these gorgeous summer dishes, picked by legendary Riverford cook Kirsty.

Warm Potato, Radish & Bean Salad

When new potatoes and radishes are in full swing, how better to celebrate than with this superlative salad. The herbs and capers create a salsa verde – a perfect match for the beans and eggs too. Just be careful with your seasoning, as the capers and olives both lend a saltiness to the finished dish.

See the full warm potato, radish & bean salad with eggs, olives & saffron mayo dressing recipe.

Frying-pan Spinach Soufflé

The word soufflé seems to strike fear into the hearts of even competent cooks, but this version is simple and accommodating. All you’re looking for is to get the eggs to rise slightly, then crisp a little on top, like a puffy omelette. The two things to get right with any form of soufflé are to whisk your egg whites until you can tip the bowl over your head without them falling out (really!) and to fold them in gently to keep as much air in the mixture as possible.

See the full frying-pan spinach soufflé recipe.

Gnocchi with Courgettes, Broad Beans & Peas

The gnocchi and courgettes cook fast, leaving you plenty of time to pod your peas and beans. Podding has a meditative quality to it (for anything less than a kilo!). If it’s speed rather than enlightenment you’re after, split the pile in half and race someone. You can use the broad beans with their skins on, but if you have time it’s worth slipping them from their skins to reveal the bright green bean inside.

See the full gnocchi & crème fraîche with courgettes, broad beans & peas recipe.

Asian Raw Green Bean Salad

Raw beans can add a great crunch to a salad, but they don’t hold a dressing well when kept whole. Slicing them finely creates more nooks, crannies and surface area for all the flavour to cling to. Here we’ve dressed them with an Asian dressing and added radish and peanuts for a satisfying crunch.

See the full Asian raw green bean salad recipe.

Asparagus & Portobello Noodles

Seasonal asparagus is brought to life in this quick, simple stir-fry dish, with Asian flavours from ginger, sesame oil, hoisin sauce and chilli. The cooking for this dish is done at such a pace that it is vital to have all your ingredients prepared and to hand before you start, preferably in the order they are to be used. Peanuts finish the noodles with a salty hit and satisfying bite.

See thefull asparagus & portobello noodles recipe.

5 asparagus recipes to enjoy this spring

Tender, sweet and delicate – the flavour of English asparagus just can’t be beaten. For an organic farmer though, asparagus is the ultimate challenge; weeds being the problem. Asparagus’ tall wispy foliage never casts enough shade to supress weeds, while its unruly growth habit makes row cultivation difficult. For the cook however, it is a delight and an iconic marker of the start of another season.

Our top tip for prepping asparagus is to hold the stalk at either end and bend it gently. It will break naturally at the point where the stalks become woody. There’s no need to waste the bases – they add a lovely flavour to homemade stock.

Here are our top 5 recipe picks to make the most of this seasonal star.

Asparagus, Spinach & Lentil Salad with Hazelnuts & Wootton White


This is a simple and nourishing dish, making a veg hero of asparagus. A bed of lentils and new potatoes are topped with roasted asparagus and one of our favourite cheeses, Wootton White, a British sheep’s cheese that’s made in the same way as feta, for a tangy flourish. Toasted hazelnuts finish it off for a satisfying crunch.

See the full Asparagus, Spinach & Lentil Salad with Hazelnuts & Wootton White recipe.

Asparagus, Potato & Spelt Pizza with Courgette & Rocket Salad


New potatoes, asparagus, red onion, courgette, rosemary and more top this satisfying spring pizza. A very hot oven and a restrained hand with the toppings are the key to a good end result. The temptation is to load it with all kinds of goodies, but the deeper the toppings, the soggier the result and the longer the cooking time. We suggest turning the toppings in a dash of oil so that they roast on the pizza rather than scorch in the intense heat.

See the full Asparagus, Potato & Spelt Pizza with Courgette & Rocket Salad recipe.

Risotto Primavera


A classic Italian dish, using any seasonal spring veg. Here we’ve chosen asparagus, broad beans and spring onions, adding a fresh herby hit to finish off the dish. The onion, celery and carrot trinity are known in Italian as ‘soffritto’ (literally, ‘slow-fried’); they give a good flavour base to any risotto, soup or stew. The two minute wait at the end, stirring in butter and Parmesan to finish is known as the ‘mantecura’; it adds the final creamy touch to the dish.

See full Risotto Primavera recipe.

Asparagus & Portobello Noodles


A quick, satisfying bowl of egg noodles in a soy and hoisin sauce, with ginger, garlic and chilli and seasonal veg asparagus. Portobello mushrooms, cashew nuts and coriander finish it off nicely. The cooking for this dish is done at such a pace that it is vital to have all your ingredients prepared and to hand before you start, preferably in the order they are to be used.

See full Asparagus & Portobello Noodles recipe.

Asparagus & Perl Las Blue Tart


This vegetarian tart pairs asparagus with many of its foodie friends; blue cheese, eggs, nuts, fennel and citrus. We’ve suggested serving them with a fennel, orange and hazelnut salad, but any salad you have to hand would work.

See full Asparagus & Perl Las Blue Tart recipe.

5 vegetarian recipes for May

May is a tricky time of year for us, as we’re a midst The Hungry Gap; the time of year when the winter crops have tailed to an end and we’re still waiting for the first of the summer veg. However, with the help of our French farm, the organic growers we work with in Spain and others, we’re able to keep the boxes full and vibrant.

From now until late summer our carrots will arrive on your doorstep with their gorgeous green tops. Don’t immediately toss them on the compost or give them to the nearest rabbit or guinea pig, but instead eat them. They are especially good made into a pesto.

Other highlights for May include broad beans, asparagus and spinach. Here are 5 recipes to keep your plate colourful and veg filled.

Crushed Broad Bean Bruschetta

A delectable vegetarian springtime starter. If you make this early in the broad bean season, while they’re still small and soft, you can skip the double podding that broad beans usually call for. Two lovely additions: spread your toasted bread with a little fresh ricotta before piling on the beans, or top the crushed beans with crispily fried pancetta or bacon lardons.

See full crushed bean bruschetta recipe

Carrot Top Pesto

Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they’re in reasonable nick, they’re good to eat – so don’t throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoes or greens. Try crumbling mozzarella or sheep’s cheese over the top too.

See full carrot top pesto recipe

Asparagus, Spinach & Lentil Salad

This is a simple and nourishing dish, making a veg hero of asparagus, a favourite spring vegetable. We suggest topping with one of our favourite cheeses, Wootton white, a British sheep’s cheese, but feta or soft cheese will work.

See full asparagus, spinach & lentil salad recipe

Spinach Linguine with Roasted Tomatoes

Avoid wasting leftover bread by drying it out, blitzing and sprinkling onto pasta dishes like so for a little crunch. Here breadcrumbs top linguine pasta with wilted spinach, sweet, juicy roasted tomatoes, a garlicy hit and a kick of chilli.

See full spinach linguine with roasted tomatoes recipe

Sweet Potato, Spinach & Almond Curry

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. Seasonal spinach adds a hit of green, and can be interchanged with swiss chard or spring green.

See full sweet potato, spinach & almond curry recipe

5 vegan recipes for April

April means two exciting things in the veg world: wild garlic and late PSB (purple sprouting broccoli). As winter crops start to tail off and we enter The Hungry Gap, things can start to get a little sparse, but pungent, bright green wild garlic is a bit of a saviour during this period, as are beautiful purple heads of broccoli and spring greens.

Spring greens bring a youthful freshness when winter crops are dull and tired. They’re sweet and tender enough to shine on their own, but given the time and effort are great made into rice rolls like below.

Here are 5 vegan recipes for April, picked by Kirsty, our recipe box cook.

Spring Green Rice Rolls

Around the eastern Mediterranean there are many versions of stuffed leaves, often using vine leaves, but any good-sized cabbage leaf can be used. These rolls have crunch, sweetness and a fresh herb flavour. The simmering finishes off the rice; as it expands more it plumps up the rolls, and the leaves get extra flavour from the lemony oil coating.

Read the full spring or summer green rice rolls recipe.

Wild Garlic & Purple Sprouting Broccoli Ragout

A coconut broth is used to cook nutty tasting wild rice and quinoa, with a seasonal pairing of wild garlic and purple sprouting broccoli: two of our favourite homegrown spring vegetables.

Read the full wild garlic & purple sprouting broccoli ragout recipe.

Spring Green Mung Dal & Chickpea Curry with Shiitake

This version of dal, made with yellow mung lentils, greens and our umami flavoured shiitake mushrooms, is good for a healthy mid-week supper. Earthy shiitake mushrooms really finish off this colourful, creamy, Indian spiced dish.

Read the full spring green mung dal & chickpea curry with shiitake recipe.

Wild Garlic Chickpea Curry

What’s so wild? Garlic leaves, or ‘ramsons’ as they’re known. A seasonal treat, we have special licence to pick ours, treading carefully on the land. It’s tasty in this chana masala style curry – chana translating as chickpeas.

Read the full wild garlic chickpea curry recipe.

Aloo Gobi

A classic cauliflower and potato curry. Serve this with warm naan bread and mango chutney for an inexpensive, quick and flavourful dinner. To make this lighter and greener you could add in a handful of frozen peas and some chopped spinach, chard or kale for the last few minutes of cooking.

Read the full aloo gobi recipe.

5 wild garlic recipes

Every year we forage wild garlic from the woods around our Devon farm. The pungent leaves add a welcome dash of green and liven up all our plates during The Hungry Gap when other crops can be sparse.

Wild garlic leaves have a milder taste compared with dried garlic, and are good stirred into soups, risotto, pasta dishes and eggs; hardcore garlic fans may enjoy wild garlic shredded into salads. Here are a few recipe suggestions.

Wild Garlic Chicken Kiev with Baked Beetroot Bubble & Squeak

Chicken Kiev is a retro classic. Originally made with dried garlic, it works equally as well with the fresh wild garlic we pick each year on the farm. You may get a little butter leak from your chicken; this is normal, just pour it over at the end.

Read the full wild garlic chicken kiev with baked beetroot bubble & squeak recipe.

Wild Garlic & Potato Soup

Paired with the punchy taste of wild garlic, potatoes make a wonderfully savoury and inexpensive soup. Increase the amount of wild garlic, if you dare! We send out the wild garlic leaves but not the flowers, as they’re too delicate to travel, so you’ll have to forage for those if you want to use them – or garnish with lots of chopped parsley instead.

Read the full wild garlic and potato soup recipe.

Wild Garlic Pesto Pasta with Slow Cooked Courgettes

Watch as the courgettes collapse into a thick and unctuous sauce. Low and slow is the key. If you have lots of wild garlic, the pesto recipe can be scaled up and will keep well jarred in the fridge for at least a week if covered with a layer of oil.

Read the full wild garlic pesto pasta with slow cooked courgettes recipe.

Lemon & Thyme Pork with Potato & Wild Garlic Hash

For this recipe, we use spare rib pork steaks as they have a deeper flavour and wonderful marbling of fat to keep them succulent. Paired with chucks of fried potato and wilted wild garlic, this recipe makes a quick, simple dinner.

Read the full lemon & thyme pork with potato & wild garlic hash recipe.

Broccoli, Tomato & Wild Garlic Wheatberries with Mashed Potato

If you’ve not tried wheatberries (wholegrain wheat kernels) before then I hope you like them and want to use them again. They add a really good texture to vegetarian dishes, and can be used in stew style dishes or cooked, cooled and used in salads.

Read the full broccoli, tomato & wild garlic wheatberries with mashed potato recipe.

5 vegan recipes for March

Not only does March (hopefully!) mean a little welcome sunshine and the start of longer days, on the farm it also means the arrival of wild garlic, foraged from the woodland around our Devon farm, and purple sprouting broccoli (PSB), which has been long awaited this year; we usually start picking it in late January but the weather decided otherwise for us this season.

As we approach the Hungry Gap, we’re grateful for the root veg harvested and stored through the winter, and continue to make the most of beautiful vibrant beetroot and our sweet, iconic carrots.

Here are our 5 vegan recipe picks for the month.

Wheatberries & Purple Sprouting Broccoli with Crispy Garlic & Chilli

A hearty and healthy dish combining toothsome wheatberries, PSB and crispy fried onions. Wheatberries are the entire wheat kernel except for the hull. They take a while to cook but have a good nutty texture, lending real substance to a dish.

Read the full wheatberries and purple sprouting broccoli with crispy garlic and chilli recipe.

Red Pepper Paella with Wild Garlic & Almonds

Want to sound authentic and well-travelled? Learn to pronounce paella properly. Essentially the trick is to stifle the ll sound in the back of the throat and replace it with a y sound instead. pie-eh-ya. This recipe makes the most of wild garlic during its short season, and is topped with toasted flaked almonds for an added crunch.

Read the full red pepper paella with wild garlic, almonds & an olive & orange salad recipe.

Indian Masala Roast Carrots with Coconut Red Lentils & Flatbreads

The sweet earthy qualities of the humble carrot make it an ideal vehicle for a whole world of spices. Set against this simple dahl-like bowl of lentils they are best roasted with a little bite left to them.

Read the full indian masala roast carrots with coconut red lentils & flatbreads recipe.

Roasted Beetroot, Carrot, Lentil & Cumin Seed Salad

This colourful, hearty salad has sweet notes from the roasted carrots and beetroot, and a mild, earthy flavour from green lentils. We’ve finished it with a simple zesty dressing made from lemon and olive oil. Try other root veg in place of carrots and beetroot; parsnips or celeriac would work especially well.

Read the full roasted beetroot, carrot, lentil and cumin seed salad recipe.

Jerk Chickpeas & Roasted Peppers with Callaloo

Jerk spice is a Jamaican style spice mix traditionally used to flavour meat, but it also works for vegetarians with pulses and beans. We’ve swapped the blow-your-socks-off Scotch bonnet chillies for some paprika. This makes the flavour more aromatic rather than too hot to handle, as there’s also chillies in the callaloo spinach and coconut sauce. Callaloo is a Caribbean dish which uses an amaranth leaf native to the area, but spinach or chard work well as an alternative.

Read the full jerk chickpeas & roasted peppers with callaloo (spinach & coconut sauce) recipe.

5 vegan recipes for February

Veganuary might be over but that doesn’t mean we shouldn’t celebrate plant-based recipes into February, March and for the rest of the year. More and more people are turning to a meat-free or meat reduced diet and veg is finally taking centre stage as it deserves; it’s an exciting time at Riverford where life revolves around all things green! Here are 5 vegan recipe picks for February to help make your veg sing.

Sweet Potato & Lentil Bake


With their rich sweet flesh, sweet potatoes are a vibrant and versatile replacement for potatoes or squash in scores of dishes. They have a light spiciness to their flesh which marries well with the harissa and cumin in the lentils of this dish.

Read the full sweet potato & lentil bake recipe.

Spring Green & Coconut Dal

A colourful, creamy dish which makes the most of our sweet, tender spring greens and finished with a sprinkling of hot chilli and toasted coconut chips. Spinach, cabbage or chard can all be used instead of the greens.

Read the full spring green and coconut dal recipe.

Celeriac, Chickpea & Saffron with Maftoul

This is a Moroccan style dish, lightly spiced with a slight chilli heat. Celeriac has a fragrant, nutty, celery-like taste is great at soaking up surrounding flavours. Celeriacs are notoriously knobbly so we’d advise ditching the peeler in favour of a sharp knife for this one.

Read the full celeriac, chickpea & saffron with maftoul recipe.

Broccoli, Tofu & Udon Bowl with Miso, Parsnip & Peanuts

Miso is a fermented rice or soybean paste and is a fundamental building block of Japanese cuisine. It has a deeply savoury flavour and tastes hugely restorative. You can try and eat this with a fork and a spoon but the best way is with chopsticks, sucking up the noodles over the bowl and slurping the broth.

Read the full Broccoli, tofu & udon bowl with miso, parsnip & peanuts recipe.

Cauli, Beet & Quinoa Bowl

Quinoa has been much heralded in the last few years. It has a very mild bitter edge to its taste but generally makes a great bass note to a whole ensemble of ingredients. We’ve chosen the earthy flavours of beetroot and cauliflower, some pepperiness from the watercress, sweet fruit, crunchy seeds and a sharp tart kick from the orange and balsamic.

Read the full cauli, beet & quinoa bowl recipe.