Tag Archives: recipes

5 quick, midweek Riverford dinners

Stuck in a recipe rut and want to try something new? Live life on the veg with these quick, veg-packed recipes that can be on the table in around 30 minutes. Ideal to mix up your midweek meals!

Broccoli & Sweet Potato Curry with Cashews & Quinoa


This is a light, aromatic vegan curry. The sweet potatoes could easily be replaced with squash or pumpkin if you choose to make it again. Celeriac or parsnip would work well, too. Quinoa is a great source of protein and dietary fibre and stands in well for rice with a curry. It has a different texture, with a light bite and pop to it, but it soaks up all the liquid from the curry well. See recipe.

Chicken, Spinach & Chickpea Tagine with Harissa & Preserved Lemon


Harissa is a spicy blend of chilli, herbs and garlic. We’ve advised using half to start, tasting and adding more towards the end, depending on your preference for heat. We’re using baby spinach here, which can be wilted down in the pan in handfuls. If you make it again with larger leaved spinach, it’s best to blanch, refresh and chop it first. See recipe.

Leek, Mascarpone & Lemon Gnocchi with Walnut & Parsley Pesto


Gnocchi is quick, versatile and up there in the list of top comfort foods. Here gnocchi balls are served in a leek and watercress sauce with creamy mascarpone, then finished with a simple walnut pesto. See recipe.

Teriyaki Tofu Bowl with Shiitake, Crispy Kale & Shredded Sprouts


This is a big mixed bowl of contrasting textures. Sticky dark mushrooms, crisp roasted tofu with a soft melting centre, crunchy seaweed-like kale and a fresh sweet/sharp salad of raw sprouts, all tethered by a comforting base of unctuous rice. With good organisation, all 5 elements should mesh nicely in their preparation. See recipe.

Smoked Mackerel, Celeriac & Watercress Salad


Rich smoked mackerel with clean, crunchy celeriac and apple, peppy watercress and fresh herbs. If you don’t have watercress, use peppery winter salad leaves instead. You could also add in wedges of cooked beetroot, toasted walnuts or slices or waxy salad potato. See recipe.

5 vegan recipes for January

We are firm believers that you don’t need meat to make a magical meal. Whether you want to ramp up the veg in your diet, are giving Veganuary a go, or just want to experiment with new, inspiring and veg-centric meals, these recipes are for you. We hope you’ll enjoy living life on the veg with these colourful, nourishing and bursting-with-flavour dishes.

Thai Celeriac Salad with Noodles & Crispy Tofu


This is dish is inspired by the famous Thai green papaya salad, a dish of crisp shredded veg dressed with a sharp, fragrant and punchy dressing. The noodles and tofu help draw it into a well-rounded meal. As long as they are well drained and retain a slight bite, noodles are a great addition to a salad. This dish is about texture and freshness. The tofu should be crisp on the outside but soft in the centre. See full recipe.

Squash & Tomato Dosa with Green Coconut Relish


The trick to achieving a thin dosa pancake is to tip the pan in a swift, steady roll as soon as the batter hits it. You should be able to guide and swirl the batter into an even layer. The recipe will make more batter than you need so you can have a few experimental runs. We find the first attempt always ends up as a sacrifice to the god of pancakes. See full recipe.

Aromatic Beetroot Curry with Quinoa & Coconut


Healthy and sustaining, this jewel-coloured, mild curry is packed with aromatic spices, cooled with coconut, and served with protein-packed quinoa. If you want to prevent your hands from staining when you’re preparing the beetroot, wear a pair of rubber gloves, although it does wash off, we promise! See full recipe.

Winter Pilaf with Walnut Pesto & Baked Portobellos


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. See full recipe.

Cauliflower Caponata with Garlic & Herb Tortillas


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. The vinegar and briny tang of capers and olives are well balanced out by the sugar and plump sultanas. See full recipe.

Make your own marmalade


A calming January marmalade-making session is a good antidote to the mayhem of Christmas and New Year. Put the radio on, get peeling, slicing and simmering, and fill your house with the distinctive bittersweet aroma.

We buy our Seville oranges from Ave Maria Farm in Mairena del Alcor near Seville, which is run by Amadora and her two daughters. They produce wonderfully gnarly, knobbly, thick-skinned fruit with the incredible aroma and unusually high pectin content that make Seville oranges so valued. There have been orange groves on their 60-hectare farm since 1867 and they were the first orange farm to be awarded organic status in Andalucia. Riverford founder Guy Watson visited them in 2011 and was hugely impressed by the crops and wildlife on the farm, not to mention the energy and orange-devotion of Amadora and her family!

Seville Orange Marmalade Recipe
Our own much-loved recipe. You could substitute in a few of our glorious blood oranges to get a rich, caramel-coloured preserve, or use our incredibly perfumed bergamot lemons to really crank up the aromatics.

Watch Guy make it (and learn from his mistakes!) in this video:

Guy’s tips:
   Make sure the pan is big enough – if it’s too full, it will boil over, and all that sugar will be a nightmare to clean off your cooker
   When you are dissolving the sugar, don’t heat it too vigorously as it will catch on the bottom and you will end up with burnt marmalade – not tasty.
   Don’t boil it too for long; if you go past the setting point you will end up with jars of concrete!
   Skim off any scum before potting up to get a clearer set.
   Let the marmalade stand for 15 mins before jarring – this will stop the fruit from settling at the bottom of the jar.

Makes 6 jars, prep 30 mins, cook 3 hrs

1.5kg Seville oranges
2 lemons
2.5 litres cold water
approx. 2kg granulated sugar
a large pan
muslin
string
sterilised jars
screw top lids or wax discs
cellophane covers
elastic bands

1.   With a sharp knife, peel the skin from the oranges and lemons, leaving as much white pith on the fruit as possible. Chop the peel into 3mm strips and put in a large pan.
2.   Line a large bowl with a piece of muslin, leaving plenty to overhang the sides of the bowl. Cut the oranges and lemons in half. With your hands, squeeze the juice from the fruit over the bowl, dropping the leftover squeezed fruit (pith, pips and flesh) into the muslin.
3.   Lift the muslin out of the bowl, gather the sides and squeeze any remaining juice into the bowl. Tie the muslin together with string to keep the fruit in and form a bag.
4.   Place the muslin bag in the saucepan with the peel. Add the squeezed fruit juice and 2.5 litres cold water to the pan.
5.   Heat until boiling, then reduce the heat and simmer for 2 hours, until the peel is tender. Put a few saucers in the fridge to chill.
6.   Remove the muslin bag and squeeze all the sticky juice from the bag into the pan. An easy way to do this is to put the bag in a colander and use a spoon to press it out.
7.   Measure the contents of the pan in a jug (include the shreds and liquid). Return to the pan and add 450g sugar for every 500ml liquid.
8.   Gently heat for 15 minutes, until the sugar crystals have dissolved. Increase the heat and boil rapidly for 15 minutes.
9.   If you have a sugar thermometer, the setting point for marmalade is 105°C. To check the set without one, put 1 tsp on a cold saucer and push it with the back of a spoon. If it wrinkles, you have reached setting point. If it doesn’t, keep boiling and re-test every 5 mins. Turn off the heat as soon as you reach setting point.
10.   Skim any scum from the surface. Leave the mixture to stand for 15 minutes. Stir gently, then carefully spoon into warmed sterilised jars (use a jam funnel if you have one). If using screw top lids, put the lids on while the marmalade is still hot and turn upside down for 5 minutes to sterilise the lids (or boil the lids for a few minutes and leave to dry before use). If using cellophane, put a wax disc on the marmalade while warm, then seal with cellophane and an elastic band.

Marmalade making is even easier with a Riverford marmalade kit. Seville oranges, lemons, and our recipe included – just add your own sugar and jars.

Make your own marmalade

20150106_170946 (1)A calming January marmalade-making session is a good antidote to the mayhem of Christmas and New Year. Put the radio on, get peeling, slicing and simmering, and fill your house with the distinctive bittersweet aroma.

We buy our Seville oranges from Ave Maria Farm in Mairena del Alcor near Seville, which is run by Amadora and her two daughters. They produce wonderfully gnarly, knobbly, thick-skinned fruit with the incredible aroma and unusually high pectin content that make them so valued. There have been orange groves on their 60 hectare farm since 1867 and they were the first orange farm to be awarded organic status in Andalucia. Riverford founder Guy Watson visited them in 2011 and was hugely impressed by the crops and wildlife on the farm, not to mention the energy and orange-devotion of Amadora and her family!


Seville Orange Marmalade Recipe
We’ve won awards for our marmalade, which is made to this recipe. You could substitute in a few of our glorious blood oranges to get a rich, caramel-coloured preserve or use our incredibly perfumed bergamot lemons to really crank up the aromatics.

Guy’s tips:

  • Make sure the pan is big enough – if it is too full it will boil over and all that sugar will be a nightmare to clean off your cooker
  • When you are dissolving the sugar, don’t heat it too vigorously as it will catch on the bottom and you will end up with burnt marmalade – not tasty.
  • Don’t boil it too for long; if you go past the setting point you will end up with jars of concrete!
  • Skim off any scum before potting up to get a clearer set.
  • Let the marmalade stand for 15 mins before jarring – this will stop the fruit from settling at the bottom of the jar.

makes 6 jars, prep 30 mins, cook 3 hrs

1.5kg seville oranges
2 lemons
2.5l cold water
approx 2kg granulated sugar
a large pan
muslin
string
sterilised jars
screw top lids or wax discs
cellophane covers
elastic bands

 

  1. With a sharp knife, peel the skin from the oranges and lemons, leaving as much white pith on the fruit as possible. Chop the peel into 3mm strips and put in a large pan.
  2. Line a large bowl with a piece of muslin, leaving plenty to overhang the sides of the bowl. Cut the oranges and lemons in half. With your hands, squeeze the juice from the fruit over the bowl, dropping the leftover squeezed fruit (pith, pips and flesh) into the muslin.
  3. Lift the muslin out of the bowl, gather the sides and squeeze any remaining juice into the bowl. Tie the muslin together with string to keep the fruit in and form a bag.
  4. Place the muslin bag in the saucepan with the peel. Add the squeezed fruit juice and 2.5 litres cold water to the pan.
  5. Heat until boiling, then reduce the heat and simmer for 2 hours, until the peel is tender. Put a few saucers in the fridge to chill.
  6. Remove the muslin bag and squeeze all the sticky juice from the bag into the pan. (An easy way to do this is to put the bag in a colander and use a spoon to press it out).
  7. Measure the contents of the pan in a jug (include the shreds and liquid). Return to the pan and add 450g sugar for every 500ml liquid.
  8. Gently heat for 15 minutes, until the sugar crystals have dissolved. Increase the heat and boil rapidly for 15 minutes.
  9. Test that the marmalade has reached setting point by putting a teaspoon of the liquid on a cold saucer and gently pushing with the back of the spoon. If the liquid starts to wrinkle, setting point has been reached. If no wrinkling happens, keep boiling and re-test every 10 minutes. Turn off the heat as soon as you reach setting point.
  10. Skim any scum from the surface. Leave the mixture to stand for 15 minutes. Stir gently, then carefully spoon into warmed sterilised jars (use a jam funnel if you have one). If using screw top lids, put the lids on while the marmalade is still hot and turn upside down for 5 minutes to sterilise the lids (or boil the lids for a few minutes and leave to dry before use). If using cellophane, put a wax disc on the marmalade while warm, then seal with cellophane and an elastic band.

20150106_171047

12 veg of Christmas – Christmas cocktail recipes

Celebrate in true Riverford style with our veg & fruit cocktails, perfect to share among friends and family this Christmas and New Year.

Purple Mary

This is basically a Bloody Mary with beetroot purée in place of the tomato. We add a bit of acid in the form of orange and vinegar to replace the acidity of the tomatoes. Make sure you’re guests aren’t too oiled before serving these; beetroot won’t come out of a cocktail dress. I’d advise making the mix the day before at least, as it allows the flavours to marry.

Riverford-purple-mary-cocktail300ml vodka
5cm piece of horseradish
3 tennis ball sized beetroot, boiled or roasted till soft, & skinned
1 tsp Worcestershire sauce
1 orange, juiced
Balsamic vinegar
Tabasco
1 tsp celery salt
Shot of sherry
3 ribs of celery

The first step is to get a loose beetroot purée, not too thick and not too watery. You want to be able to drink it, not have to attack it with a spoon. The reason a Bloody Mary is a divisive drink is that it sits somewhere between a beverage and a meal, and that is down to the body of the tomato juice. Put the beetroot in a food processor or blender and run until smooth, add cold water until you get the texture of thick tomato juice, but don’t forget the vodka will thin it down further. Now grate in the horseradish, add the vodka, sherry, Worcestershire sauce, celery salt, and a shake of Tabasco. The next step is to season it with a dash of orange juice and balsamic vinegar until you feel happy with the acidity levels. A pinch more salt may be needed to bring everything alive. Pop in the fridge overnight, give it another stir, a taste and pass through a fine sieve into a jug. Serve in shot glasses with a small celery stick stirrer in each, or in a high-ball glass with a bacon sandwich for some ‘hair of the dog’ the next morning.

clementine gin fizz

serves 1
A gin fizz is classically made with lemon juice for a sweet sour appetiser. This clementine version gives a seasonal twist. The basic ratio is 1 part gin, 2 parts fruit juice, 4 parts carbonated water.

clementine-fizz60ml gin
30ml clementine juice
1 tsp caster sugar
120ml soda or carbonated mineral water
clementine slice/wedge & mint leaf

Muddle the gin, juice and sugar in a jug, or for extra chill, shake over crushed ice in a cocktail maker, if you have one. Pour over a few ice cubes and top up with fizzy water. Serve garnished with fresh mint and a slice of clementine.

mulled cider or apple juice

makes 5 litres
This is from Ben Watson’s mate Cider Andy. He’s adamant that to get the genuine article, you need to use his two-year-old Dartmoor Cider, but any dry, scrumpy type cider will do.

mulled-cider5 litres cider or apple juice
approx 200g dark muscovado
sugar
100g cinnamon sticks
25g allspice powder
a few whole cloves
large pinch of nutmeg
large pinch of ginger

Put all the ingredients in a large pan. Cover with a lid and infuse at 60°C for 30 mins. Strain off the cinnamon sticks and cloves, then reheat to serve. For mulled apple juice, leave out most of the sugar and add a couple of sliced oranges and lemons.

Visit the recipe pages on our website for further recipes, or add organic veg or fruit to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.

12 veg of Christmas – 5 festive leftover recipes

Don’t view leftovers as second-class food; with the right treatment you can often make meals even tastier than the first time around. Here are a few recipes to use up any leftover festive veg and turkey.

turkey quesadillas

autumn-veg-quesadilla1 small to medium-sized butternut squash, peeled & diced
1 red pepper, diced
1 red or white onion, finely diced
1/4 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp paprika
1-2 fresh chillies, deseeded & finely chopped
leftover turkey, chopped into bite-sized pieces
2 tbsp olive oil
sea salt & ground black pepper
4 large flour tortillas
a little oil for brushing
large handful coriander leaves
200g grated cheddar

Preheat oven to 190’C/Gas Mark 5. Toss the squash, pepper, corn, onion, spices, chilli and olive oil in a large baking dish. Season. Roast in the oven for 30-35 minutes, until the squash is tender. Add the leftover turkey after 25 minutes so it can warm through. Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-stick frying pan, oil side down. Sprinkle some cheese over one half of the tortilla, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a half circle, gently pressing down with your hands to flatten. Gently cook for a minute or two, until the tortilla is crisp and golden brown (keep an eye on it so it doesn’t burn). Carefully turn over using a large fish slice and cook on the other side. Keep warm in a low oven while you repeat with the others. Cut each one in half to serve.

turkey risotto

3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1l chicken or turkey stock
splash of white wine
400g risotto rice
300-500g cooked chicken or turkey
1 tbsp fresh mixed herbs, chopped
4 tbsp parmesan, grated
salt & pepper

In a large heavy-based saucepan heat the oil and gently cook the garlic and onion until softened but not coloured (about 5 minutes). Meanwhile, in a separate pan bring the stock to a gentle simmer. Add the rice to the onion and garlic and stir until coated in oil. Cook for a couple of minutes, until the rice is translucent. Add the wine to the rice and cook until absorbed, then add a few spoonfuls of stock to the rice and stir well. Cook until most of the stock has been absorbed before adding another spoonful. Continue cooking and gradually adding stock until the rice is creamy but al dente (you may not need all the stock). Fold in the cooked turkey meat, fresh herbs and parmesan. Season well and serve.

parsnip, Brussels sprout & bacon potato cakes

serves 4
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.

parsnip-sprout-bacon-potato-cakes200g parsnips, peeled & cut into even-sized pieces (alternatively, you could use leftover boiled, steamed or roasted parsnips)
3 tbsp olive oil
300–400g potatoes, peeled & cut into even-sized pieces
200g Brussels sprouts, outer leaves removed
8 rashers smoked streaky bacon, finely sliced
polenta flour (or use ordinary plain flour), for dusting
salt and black pepper

Heat the oven to 200°C/Gas 6. Toss the parsnips with salt, pepper and about a tablespoon of the oil. Spread over an oven tray and roast for about 40 minutes, until soft and beginning to caramelise. Remove, allow to cool then roughly chop. While the parsnips are roasting, boil the potatoes in salted water until soft, about 20 minutes. Drain well and mash while warm. Keep your mash as dry as possible so that the cakes hold together; if it seems wet stir it over a low heat for a few minutes.
Cook the sprouts in plenty of salted boiling water until tender, about 5 minutes. Drain well and cut into quarters. Fry the bacon over a medium–high heat with a drizzle of oil in a large frying pan (preferably non-stick) until really crispy. Remove with a slotted spoon and drain on kitchen paper. Keep the oil left in the pan to fry the cakes. Mix all the veg with the bacon and season with salt and pepper. Dust your hands with flour then mould the mixture into burgersized patties. Add the remaining oil to the frying pan, place over a medium heat and fry the cakes in batches until they are golden brown, about 5 minutes per side. Add more oil to the pan if you need it. If the first cakes have cooled down by the time you have fried the last, you can reheat them all in the oven for 5–10 minutes, until piping hot.

Variations
* Replace the parsnips with roasted beetroot or squash for striking coloured alternatives.
* Use raw grated apples instead of bacon for a vegetarian option.
* Experiment with your greens: try cabbage or kale.

creamy sprout, leek & smoked ham pancakes

makes 4, prep 15 mins, cook 30 mins

creamy-sprout-leek-ham-pancakesfor the pancakes:
100g buckwheat flour
1 egg
300ml milk
50g butter, melted

for the filling:
25g butter
1 leek, finely shredded
200g brussels sprouts, thinly shredded
25g buckwheat flour
300ml milk
75g strong cheddar cheese, grated, plus a little extra for sprinkling
2 tsp dijon mustard
small handful of roughly chopped dill leaves (optional)
1 pack of Riverford smoked ham

make the pancakes:
Put the flour and a good pinch of salt in a bowl. Crack in the egg, add a splash of milk and whisk together to form a thick, smooth paste. Gradually add the rest of the milk, whisking as you go. Add a teaspoon of the butter to the batter. Use kitchen paper dipped in a little of the butter to grease a non-stick pancake pan (or a 20-21cm frying pan). Ladle in enough batter to just cover the pan, rolling it around to spread it out. Cook on a medium high heat for 1½ mins, until small bubbles start appearing and the underneath is golden. Carefully turn it with a fish slice or spatula. Cook for approx 1 minute more, until the other side is golden too. Remove to a plate, cover with greaseproof paper or foil, and repeat until you have 4 good pancakes (sometimes the first one can go awry).

make the filling:
Melt the butter in a large frying pan. Add the leek and sprouts and fry on a low heat for 10 mins, until softened. Add the flour and stir for 2 mins. Gradually stir in the milk, then add the cheese. Simmer for a few mins until the cheese has melted and the sauce thickened. Season and stir in the mustard and dill. Lay the pancakes on a grill tray. Lay slices of ham over half of each pancake, then add a couple of spoonfuls of the filling. Fold the pancakes over, sprinkle a little extra cheese on top and grill on a low to medium heat, until the cheese has melted and the tops of the pancakes are a little crispy. Or you can warm them through in a medium oven if you prefer.

Brussels sprout & pancetta pasta with sage & roast garlic cream

serves 4
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 you’re short of time, just add a couple of crushed or finely chopped garlic cloves towards the end of the onion cooking time. We’ve gone for a spelt pasta because we like its nutty flavour alongside the sweet garlic sauce, but any pasta will do.

brussels-sprouts-pancetta-pasta1 whole garlic bulb
200ml double cream
1 tbsp olive or sunflower oil
250g pancetta or streaky bacon, diced
1 onion, very finely sliced
6–8 sage leaves, finely shredded
small glass of white wine (optional)
400g dried spelt or other pasta
500g Brussels sprouts, outer leaves removed, halved or quartered, depending on size (keep a little of the core intact so the pieces hold together)
4 tbsp Parmesan, finely grated
salt and black pepper

First, roast your garlic. Heat the oven to 180°C/Gas 4 and follow the method on page 284. Once cooked, leave to cool slightly, then separate the cloves and squeeze the skin to release the flesh. Save half for another day and mix the remainder with the cream. Heat a tablespoon of oil in a frying pan, add the pancetta and fry, stirring now and then, to brown it. Remove to a plate with a slotted spoon. Add a splash more oil if the pan seems dry, lower the heat, add the onion and fry very gently for 10 minutes until softened. Stir now and then to stop it catching. Add the pancetta and sage to the onion. Turn up the heat and stir for 2 minutes. If using the wine, add it now and let it reduce for a couple of minutes, then add the garlic cream and let it bubble away for a couple more minutes. Meanwhile, put two pans of salted water on to boil. While the onion and pancetta are cooking, add the pasta to one pan of boiling water and cook according to the packet instructions. Drain, reserving a little of the pasta cooking water. Meanwhile, blanch the Brussels sprouts in the other pan for 3–4 minutes, depending on size. Drain. Stir half the Parmesan into the sauce, then toss in the cooked pasta and sprouts, adding a little reserved pasta water to thin the sauce if needed. Season with salt and pepper to taste then serve sprinkled with the rest of the cheese.

Visit the recipe pages on our website for further recipes, or add organic veg to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.

12 veg of Christmas – vegetarian Christmas dinner mains

Whether you’re a vegetarian or fancy something different this year, try these recipes for a vegetarian Christmas dinner main. The go-to dish for non-meat eaters is usually nut roast but these recipes are a little different, and in true Christmas spirit are abundant in cheese, pastry, and good old winter veg.

squash, kale & stilton pie

squash-kale-stilton-pie1 small (750g-800g) butternut squash, peeled & chopped into 1-2cm dice
1 large red onion, finely diced
2 tbsp finely chopped rosemary leaves
200g curly kale, washed, leaves stripped from their stalks
4 tbsp double cream
200g blue cheese, crumbled
2 ready-rolled puff pastry sheets
1 egg, lightly beaten

Preheat your oven to 220˚C/gas 6. Toss the squash in just enough oil to coat and season. Roast in a baking dish for approx 30 mins, or until just tender. Fry the onion and rosemary in 3 tbsp oil on a low heat for 10 mins, stirring now and then, until softened. If it looks like catching at any point, add a splash of water. Cook the kale in the pan of boiling water for 4 mins, until softened. Drain, refresh in cold water, then drain again and squeeze out any excess moisture. Finely chop. Mix the squash, onion, kale and double cream. Season and cool for 15 mins. Mix in the blue cheese. Unroll the pastry sheets and cut into quarters. Lay 4 pieces on a lightly greased baking tray, score a 2cm border inside the edge of each and pile the veg within it. Dampen the pastry border with some water. Lay the other 4 pastry pieces over the top. Gently stretch to cover, pressing the edges down well to seal. Pull the edges up and over slightly to confirm the seal. Brush the top with beaten egg and bake for 25-30 mins, until crisp, puffed and golden.

leek & tomato crumble

2 tbsp olive oil
600g leeks, trimmed & sliced
450g tomatoes, cut into wedges, seeds removed
300ml veg stock
300g cream cheese
1 tsp dried thyme or 1 tbsp fresh thyme leaves
for the crumble:
150g butter
275g plain flour
150g cheddar, grated
100g chopped mixed nuts, toasted

In a large pan, heat the oil and gently fry the leeks for 8 mins, until softened. Add the tomatoes and cook for another 2 mins. Add the stock, cream cheese and thyme. Stir to combine, until the cream cheese has melted and you have a creamy sauce. Season with salt and pepper to taste and transfer the mixture to a baking dish. In a large bowl, rub together the butter and flour until it resembles fine breadcrumbs (or blitz in a food processor). Add the cheese and nuts and sprinkle the mixture over the leeks. Bake in the oven at 190˚C for 20-30 mins until the topping is golden.

Christmas pie with greens, chestnuts & feta

The pie can be made in advance and frozen uncooked. Defrost before putting in the oven.

400-500g chard, spinach or kale (be generous if using spinach)
200g cooked, peeled chestnuts, roughly chopped
100g walnut pieces, toasted
80g currants, soaked in hot water for 20 minutes & drained
200g feta cheese, crumbled
leaves from 4 sprigs thyme
1 level tsp ground cinnamon
1 level tsp ground ginger
½ tsp ground allspice or ground cloves
3 eggs, beaten
2 tbsp olive oil
salt + pepper
500g all butter puff pastry

Preheat the oven to 200˚C. Line a baking sheet with non-stick parchment paper. Pull any hard stalks from the greens, wash the leaves and blanch them in boiling salted water until just tender (or steam them). Drain and rinse immediately under plenty of cold water. Drain again and squeeze out the leaves, chop finely and place in a mixing bowl. Add the chestnuts, walnuts, currants, thyme, spices and olive oil. Set aside 2 tbsp of the beaten egg, then add the remaining egg to the leaves and combine everything thoroughly. Add the feta and mix in carefully so that the pieces of cheese do not break up. Season with salt and black pepper. On a lightly floured surface roll out the pastry 3mm thick into a rectangle roughly 25 x 30cm. Pile the filling in a thick tube along the shorter edge and carefully roll up into a cylinder. Brush a little egg where the pastry joins to seal and trim off any overlapping pastry. Place on the baking sheet. Brush the pie with the rest of the egg and cut a few diagonal slashes in the pastry so steam can escape. Bake for 30-40 mins or until golden and the pastry is cooked through. Serve with cranberry sauce.

spanakopita with spring greens & leeks

serves 4-6, prep 15 mins, cook 50 mins

spanakopita-with-chard-and-leeks500g spring greens or spinach
2 tbsp oil for frying
500g leeks, trimmed, sliced in half lengthways, then shredded
100g melted butter
3 cloves garlic, crushed
1 tsp dried mint
4 eggs
200g ricotta (or cottage cheese)
200g feta
handful chopped parsley
handful chopped dill
250g packet filo pastry
2 tbsp poppy seeds

Bring a large pan of water to the boil and blanch the leaves (spinach or spring greens) for 2 mins. Drain, plunge into cold water to stop the cooking and keep the colour, then drain again. When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves. Heat the oil and fry the leeks for 6 mins. Add the garlic and mint and fry for 2 mins. Leave to cool, then mix in the chopped leaves. Preheat the oven to 180°C. Whisk the eggs in a large bowl. Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine. Season with salt and pepper. Remove the filo from the packet and lay it out. Cover with a clean, slightly damp tea towel to stop it drying out. Brush the bottom of the dish with a little butter. Lay out a sheet of filo on your work surface and brush with a little melted butter. Lay inside the baking dish; you want some overhanging. Repeat with half the filo, buttering each layer as you go. Spoon in the filling and even it out. Lay over the rest of pastry, brushing each sheet as before. Tuck in the edges and brush with butter to seal. Sprinkle with the poppy seeds. Bake for approx 40 mins, depending on your oven, until golden and crispy.

leek & smoked cheese pithivier

serves 4-6
Pithivier is a circular puff pastry pie with a curved pattern cut into it. You could add some sliced mushrooms to the leek mixture.

leek-and-cheese-pithivierknob of butter
1kg leeks, finely shredded
100g cream cheese
sea salt & ground black pepper
80g smoked cheddar cheese, grated
2 tbsp chopped chives
2 sheets ready rolled all-butter puff pastry (you need about 600g if making your own or rolling out a block; roll to about ½-¾cm)
1 egg yolk, mixed with a splash of milk

Melt the butter in a large pan. Add the leeks and cook gently for about 10 mins until soft. Add the cream cheese and stir until melted. Season well. Turn off the heat and stir in the cheddar and chives. Leave to cool completely. Roll out one piece of the pastry on a lightly floured work surface and use a dinner plate as a template to cut around to make a circle. Spread over the leek mixture, leaving a gap of 5cm all the way around the pastry circle. Roll out the other half of the pastry and lay over the top. Press the edges down to seal. Trim the edges. Brush with eggwash. Use a sharp knife to score curved lines on top of the pie and the edges. Bake at 180°C for about 30 mins, until the top is golden brown and the pastry cooked through. Serve warm.

Visit the recipe pages on our website for further recipes, or add organic veg to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.

12 veg of Christmas – 4 recipes for Christmas party canapés

Today’s post is not strictly-speaking a veg, but these taste too good to miss and canapés and Christmas are made for each other. Share some truly great eating among friends and family with these recipes from our lovely Riverford cook, Bob Andrew. Forget cocktail sausages – try our tomato bruschetta, parsnip blinis and stuffing bombs and celebrate cracking home-cooked organic food this festive period.

Parsnip blinis, Cropwell Bishop, walnuts & honey

makes 12
This is a strong contender to challenge the king of festive finger-food, blinis and smoked salmon. This is inspired by a salad of honeyed parsnips, blue cheese and walnuts that often appears on the Riverford Field Kitchen menu during the colder and darker months. It is a classic blini recipe, replacing one root vegetable with another.

parsnip-blinis3 Large parsnips
2 Large eggs, separated into yolks & whites
Dessert spoon of rice flour
30ml crème fraiche
30ml milk
Butter and olive oil
100g Cropwell Bishop or another good quality blue cheese
handful of toasted walnut halves.
1 tablespoon of honey
salt and pepper

Chop the parsnips into ½ inch chunks, removing any bits of core that feel woody. Sauté gently in a pan of butter and olive oil until nice and soft. Purée in a food processor, season with salt and pepper, leave to cool in the fridge. Mix the egg yolks, rice flour, cream and milk with the parsnip purée. Whip the egg whites until they form soft peaks. Fold the egg whites gently into the parsnip mix trying, to preserve a much air as you can. Heat a frying pan of olive oil and butter until the butter starts to foam. Drop a few spoonfuls of the mix into the pan, smoothing each in to a 2-3 inch disc. Cook until golden brown on one side and flip over to finish the other. Cook in batches. To serve, top with some crumbled blue cheese, mix the walnuts into the honey and pop one on top. These blinds can be cooked and frozen well ahead of time. Defrost and warm through in a low pan or oven to refresh.

Tea-soaked prunes, crispy bacon & toasted almonds

makes 24
The prunes and their syrup also make a great accompaniment to your muesli or porridge for breakfast, or with rice pudding or warm custard for dessert, without the bacon of course.

tea-soaked-prunes24 good quality prunes
4 rashers of dry cured smoked bacon
24 whole almonds
1 earl grey tea bag
¼ of a cinnamon stick
1 clove
1 star anise
a thick strip of orange zest
100g brown sugar

To tea-soak the prunes, stir the sugar into 500ml of boiling water, add the prunes, spices and tea bag, and leave overnight. Cook the bacon, in a pan or in the oven, until crispy. Toast the almonds in the oven until golden brown. To serve, snap the bacon into 6 pieces. Cut a slit in the side of each prune, push a whole almond inside and jam in a shard of bacon. Slide a cocktail stick through the middle so your guests don’t get sticky fingers.

stuffing bombs

makes 20
Think of this as a cross between a scotch egg and arancini. If you’re making stuffing anyway just make a little extra for these nibbles. I recommend making 2-3 times the amount you think you’ll need; I’ve seen people push their loved ones aside to get to the last few.

stuffing-bombs500g of herby sausage-meat stuffing (we add 100g of coarse breadcrumbs soaked in milk, squeezed & added to 350g of sausage meat, the zest of one orange, 1 large red onion diced & cooked till soft, a couple of finely chopped dried apricots & some sage, thyme & parsley finely chopped.)
100g fresh mozzarella or other good melting cheese
1 cup of flour
2 eggs, beaten
200g panko breadcrumbs
sunflower oil for frying
salt and pepper

To make each one, take about 40g of the stuffing and press it in to a disc in the palm of your hand, break off a baked-bean-sized piece of mozzarella and push it into the middle and form the edges round in your hand so you end up with a ball of stuffing with the cheese in the middle. Roll into an even ball and repeat until it is all used up. To breadcrumb the balls, lay out 3 shallow bowls, put the flour in the first, the eggs in the second and the breadcrumbs in the third. One at a time dredge the ball in the flour, shake off the excess, dip and roll it in the eggs and drop into the breadcrumbs rolling and pressing until totally coated. Set to one side. Heat enough oil in a deep pan to deep fry with, bring slowly up to 180˚C. Deep-fry until golden brown and piping hot in the middle. Keep warm in an oven and serve on cocktail sticks.

tomato bruschetta

sourdough bread/ ciabatta
garlic
olive oil
tomatoes, diced
red onion, finely sliced
basil, shredded
balsamic vinegar

Grill some ciabatta or sourdough bread on both sides. Rub one side with a peeled clove of garlic and drizzle with good olive oil. Top with cherry tomatoes, red onion, basil, a little crushed garlic and a drizzle of balsamic vinegar.

Visit the recipe pages on our website for further recipes, or add organic veg to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.

12 veg of Christmas – 5 swede recipes

swede-fieldGuy says
We sow our swedes around Midsummer’s Day on our more exposed fields that rise towards Dartmoor, giving slower growth and more flavour. By Christmas a good frost should have hit, which adds to the flavour; a little hardship always does.

swede, celeriac & carrots braised in olive oil

serves 4-6 as a side
This is a Turkish method, common along the Aegean coast, that’s used for cooking lots of different vegetables. The idea is to braise them slowly with lemon juice, olive oil, salt and a little sugar to concentrate and accentuate their natural flavours. It is definitely best served at room temperature, and preferably the next day. This recipe comes from Riverford Cook Anna, who likes it served as part of a mezze spread.

swede-celeriac-carrots½ large swede (about 500g)
½ large celeriac (about 500g)
2 large carrots (about 250g)
juice of 2 lemons, or to taste
125ml good olive oil
2 tsp sugar, or to taste
1½ tsp salt, or to taste
1 fresh bay leaf
4 peppercorns
leaves and tender stems from a bunch of parsley (about 30g), chopped
leaves and tender stems from a bunch of dill (about 30g), chopped

Scrub and peel the vegetables. Cut the carrots into thickish slices on a sharp angle. Cut the swede and celeriac into 1cm slices, and then into 1cm batons. Cut these into cubes or diamonds. Put the veg into a large, wide pan and add the lemon juice, olive oil, sugar, salt, bay leaf and peppercorns. Add cold water until they are almost but not quite submerged. Cover with baking paper pressed to the surface and a lid and set over a medium heat. When it comes to a simmer, turn the heat down and cook slowly for about 1 hour, until the vegetables are completely tender. Try to avoid stirring too much so that the vegetables hold their shape. Halfway through the cooking time, taste the braising liquid and decide if it needs more lemon, oil or seasonings. When the vegetables are done, lift them out with a slotted spoon into your serving dish and discard the bay leaf and peppercorns. With the pan uncovered, boil the braising liquid until reduced and syrupy. Taste it occasionally and stop it from boiling if it’s becoming too salty. Add the herbs to the liquid, then pour it over the vegetables and let cool. Serve at room temperature.

swede, leek & bacon gratin

serves 6-8
The leeks in this gratin could easily be replaced with boiled greens such as cabbage or kale. Leave out the bacon and it makes a flavoursome vegetarian main course.

100ml milk
500ml double cream
2 garlic cloves
1 large rosemary or thyme sprig
150g smoked streaky bacon, cut into lardons
1–2 tbsp olive oil
3 leeks, white and pale green parts cut in rings
knob of butter (about 30g), plus extra to grease the gratin dish
1 swede, peeled and sliced paper thin (use a mandolin if you have one)
salt and black pepper

Heat the oven to 170°C/Gas 3. Put the milk, cream, garlic and rosemary or thyme in a pan over a low–medium heat. Slowly bring to a boil and then gently simmer for 5 minutes, being careful not to let it boil over. Season with salt and pepper and remove from the heat. Fry the bacon in the oil in a frying pan over a medium heat until really crispy. Add the leeks and a knob of butter and cook on a low heat for 20–30 minutes, until the leeks are soft and justswede-field4 beginning to caramelise. Season well with salt and pepper. Arrange half the sliced swede on the bottom of a greased gratin or shallow ovenproof dish and season. Add the sautéed leeks and then top with the remaining swede and season again. Press the layers down with the back of a spoon. Using a sieve, strain over the infused milk and cream mixture and cover the dish with foil. Bake in the oven for about 1 hour, until a blunt knife can be easily inserted through to the bottom. Uncover and bake for 15 minutes until the gratin is golden around the edges. Leave to stand for 10 minutes before serving.

Variation
Top the gratin with a hard grating cheese such as Parmesan, Cheddar, pecorino or Gruyère and return to the oven for the last 10 minutes.

swede, leek & apple bake

serves 4, prep 10 mins, cook 75 mins

swede-leek-apple-bake25g butter, plus extra for greasing
2 leeks, finely shredded
4 large (or more smaller) sage leaves
75ml white wine or apple juice
1 swede (800g-1kg unpeeled weight), peeled, cut in half lengthways, then very finely sliced
2 apples, cored, halved & thinly sliced
50g cheddar, grated

Preheat your oven to 180˚C. Melt the butter in a large frying pan and fry the leeks on a very low heat for 12 mins, stirring now and then. Add the sage and wine or juice. Cook for 2 mins. Season with salt and pepper. Layer the swede, apple and leeks in a baking dish, finishing with swede. Cover with foil and bake for 45 mins. Remove the foil, sprinkle with cheese and bake for 15 mins until golden.

roasted swede with maple syrup

Serve this with cooked gammon ham or ham hock, thick slices of bacon, or with roast meats.

1 swede, peeled & cut into roast potato sized chunks
3 tbsp maple syrup
2 tbsp olive oil

Preheat the oven to 200˚C/Gas Mark 6. Heat a couple of tablespoons of oil in a flameproof baking tray or large casserole dish over a hob; add the swede and coat with oil. Carefully drizzle over 3 tablespoons maple syrup and toss well. Be careful not to catch and burn the syrup. Bake in the oven turning at intervals for 45 mins until crisp and golden.

swedes

butter-browned braised swede

This way of cooking swede is simple but really good. For vegetarians it’s ideal with a nut roast, or serve with roast chicken, pork, gammon or ham slices.

½ a medium swede, peeled, halved lengthways and then into 1½cm thick slices
a knob of butter, approx 25g
500ml veg or chicken stock

Melt the butter in a pan that will fit the swede in one layer (a medium sized, fairly deep frying pan is ideal). Cook the swede on a medium to high heat for a few mins on each side, without stirring, until golden brown. Add the stock, bring to the boil and let the swede bubble away for 20-25 mins, until it is tender and the liquid reduced to a syrupy glaze. Season with salt and plenty of freshly ground black pepper.

Visit the recipe pages on our website for further recipes, or add organic swede to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.

12 veg of Christmas – parsnip and roast parsnip recipes

Guy says
Before the arrival of cane sugar in Europe, parsnips were used as a sweetener for jams and cakes. Once sugar was introduced along with potatoes, some countries were pretty quick to relegate them to the category of cattle fodder. But the Brits kept them on as a significant commercial crop, and they are still one of the joys of winter: sweet, cheap and easy to cook. Parsnips are also slow to grow, which is good because their best flavour comes once we’ve had a few hard frosts – these unquestionably improve their sweetness, as part of the starch converts to sugar.

parsnipsParsnips have soft, porous skins and lose moisture faster than most other root veg. It’s best to leave the mud on as a protective coat. Store them somewhere cool and dark, or in a paper bag in the bottom of the fridge, and they’ll keep for a good 2–3 weeks. Usually you can use the whole vegetable, though late in the season (late February) the core might start getting a little tough, in which case quarter the parsnip lengthways and cut it out.

parsnip skordalia

serves 4-6 as a side or dip
Skordalia is a Greek side dish of potatoes and garlic whipped into a dip, thickened with stale bread or nuts and spiked with lemon. This parsnip version is good warm with lamb or mushrooms, or at room temperature as a dip for pitta bread. Parsnips are less likely to go gluey than potatoes when blended. The pungency of raw garlic is all part of the appeal in the original dish, but we recommend you add it a little at a time and taste.

parsnip=skordalia1kg parsnips, peeled and chopped into even sized chunks
1 bay leaf
400ml milk
60g fresh breadcrumbs
80g flaked almonds, lightly toasted
3–4 garlic cloves, crushed
80ml good olive oil
juice of 1 lemon
salt

Put the parsnips into a pan with the bay leaf and cover with the milk. Bring gently to the boil and simmer for 15–20 minutes, until very soft. Strain the parsnips, reserving the milk. Put the parsnips into a food processor with a dash of the milk and blend until smooth. Add the breadcrumbs, almonds and half the garlic and blend while adding the olive oil in a steady stream. Add half the lemon juice and a good pinch of salt. Check the seasoning and add more garlic, lemon juice and salt as you wish. If the mix is stiffer than you want, add a little more of the warm milk to loosen it.

Variations
* This dish can be warmed up with a little bit of spice. A clove or two added to the milk when you cook the parsnips works well (remove before you blend), as does a teaspoon of freshly ground cumin.
* If the punch of raw garlic is too much for you, take the edge off by adding the peeled garlic cloves to the milk and simmering them with the parsnips.
* Replace the almonds with toasted and skinned hazelnuts.

roasted parsnips with date & tamarind dressing

serves 4, prep 5 mins, cook 1 hour

parsnip-date-tamarind1 tbsp tamarind paste
½ tsp fennel seeds
½ tsp coriander seeds
50g pitted dates, finely chopped
1 red chilli, deseeded & finely chopped
½ tsp freshly grated ginger
500g parsnips, peeled & cut in half if small or chunks if larger
oil
1 lime

Put the parsnips in a baking dish and toss in just enough oil to coat. Season well. Roast at 190˚C for 45 mins-1 hour, until tender and browned (caramelised bits are a good thing with parsnips). Put the tamarind paste in a small heatproof bowl. Pour over 2 tbsp boiling water and leave for 15 mins. Meanwhile, put the fennel and coriander seeds in a small dry pan. Heat gently for a min or two, until you can just smell them, then grind in a pestle and mortar. Sieve the tamarind mixture and put the drained liquid in a small saucepan. Add the ground seeds, dates, chilli, ginger and 250ml water. Bring to the boil, reduce the heat and bubble for 10 mins. Blitz in a blender until smooth. Squeeze some lime juice over the parsnips, then drizzle with the dressing. You can keep any leftover dressing in the fridge or freeze it.

parsnip, Brussels sprout and bacon potato cakes

serves 4
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.

parsnip-sprout-bacon-potato-cakes200g parsnips, peeled and cut into even-sized pieces (alternatively, you could use leftover boiled, steamed or roasted parsnips)
3 tbsp olive oil
300–400g potatoes, peeled and cut into even-sized pieces
200g Brussels sprouts, outer leaves removed
8 rashers smoked streaky bacon, finely sliced
polenta flour (or use ordinary plain flour), for dusting
salt and black pepper

Heat the oven to 200°C/Gas 6. Toss the parsnips with salt, pepper and about a tablespoon of the oil. Spread over an oven tray and roast for about 40 minutes, until soft and beginning to caramelise. Remove, allow to cool then roughly chop. While the parsnips are roasting, boil the potatoes in salted water until soft, about 20 minutes. Drain well and mash while warm. Keep your mash as dry as possible so that the cakes hold together; if it seems wet stir it over a low heat for a few minutes.
Cook the sprouts in plenty of salted boiling water until tender, about 5 minutes. Drain well and cut into quarters. Fry the bacon over a medium–high heat with a drizzle of oil in a large frying pan (preferably non-stick) until really crispy. Remove with a slotted spoon and drain on kitchen paper. Keep the oil left in the pan to fry the cakes. Mix all the veg with the bacon and season with salt and pepper. Dust your hands with flour then mould the mixture into burgersized patties. Add the remaining oil to the frying pan, place over a medium heat and fry the cakes in batches until they are golden brown, about 5 minutes per side. Add more oil to the pan if you need it. If the first cakes have cooled down by the time you have fried the last, you can reheat them all in the oven for 5–10 minutes, until piping hot.

Variations
* Replace the parsnips with roasted beetroot or squash for striking coloured alternatives.
* Use raw grated apples instead of bacon for a vegetarian option.
* Experiment with your greens: try cabbage or kale.

parsnip & beer mustard gratin

serves 4, prep 10 mins, cook 1 hour 15 mins
Good on its own, or serve with greens and crusty bread for a vegetarian supper. It works well as a side for pork too.

parsnip-beer-mustard-gratinbutter for greasing
300ml milk
250ml cream
2 garlic cloves, finely chopped
1 tbsp fresh thyme leaves
800g parsnips, peeled & sliced into thin rounds
2 tbsp Riverford beer mustard
a little freshly grated nutmeg
small handful dried breadcrumbs
small handful freshly grated parmesan (or cheddar if vegetarian)

Preheat your oven to 180˚C/160˚C fan/gas 4. Lightly grease a medium sized gratin/baking dish with a little butter. Put the milk, cream, garlic and thyme leaves in a pan. Grate in a little fresh nutmeg, then warm gently. Layer the parsnips in the baking dish. Stir the mustard into the warm milk mixture. Season with salt and pepper, then pour over the parsnips. Cover tightly with foil and bake for 1 hour. Uncover, sprinkle over the cheese and breadcrumbs, then bake for approx 15 mins until golden.

parsnip, coconut, lime & ginger cake

serves 12, prep 15 mins, cook 35 mins

parsnip-coconut-cake2 large eggs
100g soft light brown sugar
75ml sunflower oil, plus a little extra for greasing the tin
200g parsnips (grated weight), approx 4 small or 2 large
100g self-raising flour
3 balls stem ginger, finely chopped
1 good tsp ground ginger
50g dessicated coconut
75g pecan nuts, roughly chopped
zest from 1 lime

Grease an 18cm round cake tin with a little oil on a piece of kitchen paper. Line it with baking parchment. Put the eggs and sugar in a large bowl and beat until thick and creamy (a hand held mixer really helps). Gradually whisk in the oil. Fold in the rest of the ingredients. Transfer the mixture to the tin and level it gently with your wooden spoon. Bake at 190˚C for 30-35 mins, until cooked through. Remove from the oven and leave to cool in the tin.

Visit the recipe pages on our website for further recipes, or add organic parsnips to your order.

For more ideas for a Christmas rich in veg, download our seasonal booklet full of recipes and tips from our Riverford cooks and you, our customers. Available to download here: www.riverford.co.uk/christmas-veg.