Never a dull mouthful
Organic recipe boxes with all you need for vibrant, veg-packed meals
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Vegetarian Quick - 3 meals
£33.95
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3 speedy vegetarian recipes for 2 people. On your table in around 30 mins.
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Vegetarian Quick - 2 meals
£24.95
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2 speedy vegetarian recipes for 2 people. On your table in around 30 mins.
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Quick & Light - 3 meals
£39.95
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3 speedy recipes with 500 calories or less, for 2 people. On your table in around 30 mins.
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Quick & Light - 2 meals
£29.95
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2 speedy recipes with 500 calories or less, for 2 people. On your table in around 30 mins.
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Quick - 3 Meals
£39.95
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3 speedy seasonal recipes for 2 people. On your table in around 30 mins.
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Quick - 2 Meals
£29.95
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2 speedy seasonal recipes for 2 people. On your table in around 30 mins.
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Vegetarian - 3 Meals
£33.95
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3 tasty vegetarian recipes for 2 people. Packed with flavour, fresh and nourishing.
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Vegetarian - 2 Meals
£24.95
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2 tasty vegetarian recipes for 2 people. Packed with flavour, fresh and nourishing.
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Original - 3 Meals
£39.95
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3 much-loved recipes for 2 people. Seasonal, fresh and satisfying
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Original - 2 Meals
£29.95
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2 much-loved recipes for 2 people. Seasonal, fresh and satisfying
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a note from our cook
Crème fraîche from our organic dairy herd adds flavour and richness to this classic vegetarian mushroom dish, with paprika, herbs and lemon. All served on a bed of basmati rice, for mopping up any sauce.
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recipe ingredients & allergen info
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brown basmati rice
- onion
- mushrooms
- portobello mushrooms
- fresh parsley
- salad leaves (contains mustard)
- smoked sweet paprika
- paprika
- white wine (contains sulphites)
- Dijon mustard (water*, spirit vinegar, brown mustard seeds, sea salt*)
- dried dill tops
- crème fraiche (pasteurised double cream, milk, culture*)
- lemon
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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kettle, sieve
- kitchen paper or cloth
- large saucepan
- frying pan
- colander
Nutritional Info
| Per 100g | Per 565g Serving | |
| Energy(kJ) | 441kJ | 2491kJ |
| Energy(kCal) | 106kCal | 600kCal |
| Fat(g) | 6.2g | 35g |
| of which Saturates(g) | 3.2g | 18g |
| Carbohydrate(g) | 7.5g | 42g |
| of which Sugars(g) | 0.9g | 4.8g |
| Protein(g) | 2.6g | 15g |
| Salt(g) | 0.02g | 0.09g |
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a note from our cook
We've just started harvesting the first of the radicchio on the farm; its bitter, ruby-red leaves are well-matched in this recipe with creamy, sharp sheep's cheese, toasted nuts and earthy lentils.
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recipe ingredients & allergen info
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green olives (green olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- orange
- tinned green speckled lentils (green lentils, water*)
- fennel
- red onion
- ground fennel
- radicchio
- balsamic vinegar (wine vinegar, concentrated grape must)
- light brown sugar
- fresh parsley
- walnut pieces
- ricotta cheese (pasteurised cow and sheep milk, whey, salt*)
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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frying pan
- 2 bowls
- grater
- sieve
Nutritional Info
| Per 100g | Per 540g Serving | |
| Energy(kJ) | 597kJ | 3224kJ |
| Energy(kCal) | 144kCal | 766kCal |
| Fat(g) | 11g | 62g |
| of which Saturates(g) | 2g | 11g |
| Carbohydrate(g) | 5.9g | 32g |
| of which Sugars(g) | 2.8g | 15g |
| Protein(g) | 4.3g | 23g |
| Salt(g) | 0.2g | 1.3g |
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a note from our cook
A twist on a classic Indian vegetable dish, aloo gobi translates as 'potato cauliflower'. This mildly spiced version is roasted for extra flavour, and is more of a salad than a curry, with texture from chickpeas and extra flavour from lightly pickled red onions and a cooling mint yogurt.
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recipe ingredients & allergen info
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cauliflower
- salad potatoes
- tinned chickpeas (chick peas, water*)
- red onion
- garlic
- aloo gobi spice pot (black mustard seeds, medium curry powder (turmeric, garlic powder, chilli powder, fennel, coriander, onion powder, ginger, black pepper, cumin, fenugreek, salt*), ground cumin, ground coriander)
- cherry tomatoes
- watercress
- fresh mint
- fresh coriander
- lemon
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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medium saucepan
- roasting tray
- 2 small bowls
- sieve
Nutritional Info
| Per 100g | Per 570g Serving | |
| Energy(kJ) | 315kJ | 1795kJ |
| Energy(kCal) | 77kCal | 441kCal |
| Fat(g) | 3.4g | 20g |
| of which Saturates(g) | 0.6g | 3.5g |
| Carbohydrate(g) | 7.5g | 43g |
| of which Sugars(g) | 2.4g | 14g |
| Protein(g) | 2.9g | 17g |
| Salt(g) | 0.06g | 0.3g |
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a note from our cook
We've just started harvesting the first of the radicchio on the farm; its bitter, ruby-red leaves are well-matched in this recipe with creamy, sharp sheep's cheese, toasted nuts and earthy lentils.
-
recipe ingredients & allergen info
-
green olives (green olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- orange
- tinned green speckled lentils (green lentils, water*)
- fennel
- red onion
- ground fennel
- radicchio
- balsamic vinegar (wine vinegar, concentrated grape must)
- light brown sugar
- fresh parsley
- walnut pieces
- ricotta cheese (pasteurised cow and sheep milk, whey, salt*)
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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frying pan
- 2 bowls
- grater
- sieve
Nutritional Info
| Per 100g | Per 540g Serving | |
| Energy(kJ) | 597kJ | 3224kJ |
| Energy(kCal) | 144kCal | 766kCal |
| Fat(g) | 11g | 62g |
| of which Saturates(g) | 2g | 11g |
| Carbohydrate(g) | 5.9g | 32g |
| of which Sugars(g) | 2.8g | 15g |
| Protein(g) | 4.3g | 23g |
| Salt(g) | 0.2g | 1.3g |
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a note from our cook
A twist on a classic Indian vegetable dish, aloo gobi translates as 'potato cauliflower'. This mildly spiced version is roasted for extra flavour, and is more of a salad than a curry, with texture from chickpeas and extra flavour from lightly pickled red onions and a cooling mint yogurt.
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recipe ingredients & allergen info
-
cauliflower
- salad potatoes
- tinned chickpeas (chick peas, water*)
- red onion
- garlic
- aloo gobi spice pot (black mustard seeds, medium curry powder (turmeric, garlic powder, chilli powder, fennel, coriander, onion powder, ginger, black pepper, cumin, fenugreek, salt*), ground cumin, ground coriander)
- cherry tomatoes
- watercress
- fresh mint
- fresh coriander
- lemon
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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medium saucepan
- roasting tray
- 2 small bowls
- sieve
Nutritional Info
| Per 100g | Per 570g Serving | |
| Energy(kJ) | 315kJ | 1795kJ |
| Energy(kCal) | 77kCal | 441kCal |
| Fat(g) | 3.4g | 20g |
| of which Saturates(g) | 0.6g | 3.5g |
| Carbohydrate(g) | 7.5g | 43g |
| of which Sugars(g) | 2.4g | 14g |
| Protein(g) | 2.9g | 17g |
| Salt(g) | 0.06g | 0.3g |
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a note from our cook
We love a warming stew at this time of year. This chicken version heralds the start of our parsnip season, using nutty barley and dark leafy kale to make a sustaining and tasty meal.
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recipe ingredients & allergen info
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diced chicken breast
- portobello mushrooms
- parsnip
- cavolo nero
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- dried mixed mushrooms
- white wine (contains sulphites)
- fresh rosemary
- pearl barley
- juniper berries
- bay leaves
- lemon
- garlic
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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measuring jug
- large saucepan or casserole
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 570g Serving | |
| Energy(kJ) | 315kJ | 1795kJ |
| Energy(kCal) | 77kCal | 441kCal |
| Fat(g) | 3.4g | 20g |
| of which Saturates(g) | 0.6g | 3.5g |
| Carbohydrate(g) | 7.5g | 43g |
| of which Sugars(g) | 2.4g | 14g |
| Protein(g) | 2.9g | 17g |
| Salt(g) | 0.06g | 0.3g |
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a note from our cook
Mirin and tamari flavour quick-cook, ready-sliced beef, served with wilted cime di rapa greens spiked with garlic, so you can have a light and filling Asian style dinner on the table in no time.
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recipe ingredients & allergen info
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brown basmati rice
- star anise
- fresh chilli
- garlic
- fresh ginger
- cime di rapa
- pork stir fry
- mirin (sweet rice (52%), water*, cultured rice (23%))
- tamari (whole soya beans (46%), water*, sea salt*, shochu (sweet rice, water*, sea salt*, culture))
- lime
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
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2 saucepans, with lids
- wok or frying pan
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 370g Serving | |
| Energy(kJ) | 561kJ | 2074kJ |
| Energy(kCal) | 133kCal | 492kCal |
| Fat(g) | 3.7g | 14g |
| of which Saturates(g) | 0.8g | 2.8g |
| Carbohydrate(g) | 11g | 39g |
| of which Sugars(g) | 1.7g | 6.4g |
| Protein(g) | 14g | 51g |
| Salt(g) | 0.7g | 2.7g |
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a note from our cook
A twist on a classic Indian vegetable dish, aloo gobi translates as 'potato cauliflower'. This mildly spiced version is roasted for extra flavour, and is more of a salad than a curry, with texture from chickpeas and extra flavour from lightly pickled red onions and a cooling mint yogurt.
-
recipe ingredients & allergen info
-
cauliflower
- salad potatoes
- tinned chickpeas (chick peas, water*)
- red onion
- garlic
- aloo gobi spice pot (black mustard seeds, medium curry powder (turmeric, garlic powder, chilli powder, fennel, coriander, onion powder, ginger, black pepper, cumin, fenugreek, salt*), ground cumin, ground coriander)
- cherry tomatoes
- watercress
- fresh mint
- fresh coriander
- lemon
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
medium saucepan
- roasting tray
- 2 small bowls
- sieve
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 570g Serving | |
| Energy(kJ) | 315kJ | 1795kJ |
| Energy(kCal) | 77kCal | 441kCal |
| Fat(g) | 3.4g | 20g |
| of which Saturates(g) | 0.6g | 3.5g |
| Carbohydrate(g) | 7.5g | 43g |
| of which Sugars(g) | 2.4g | 14g |
| Protein(g) | 2.9g | 17g |
| Salt(g) | 0.06g | 0.3g |
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-
a note from our cook
Mirin and tamari flavour quick-cook, ready-sliced beef, served with wilted cime di rapa greens spiked with garlic, so you can have a light and filling Asian style dinner on the table in no time.
-
recipe ingredients & allergen info
-
brown basmati rice
- star anise
- fresh chilli
- garlic
- fresh ginger
- cime di rapa
- pork stir fry
- mirin (sweet rice (52%), water*, cultured rice (23%))
- tamari (whole soya beans (46%), water*, sea salt*, shochu (sweet rice, water*, sea salt*, culture))
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
2 saucepans, with lids
- wok or frying pan
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 370g Serving | |
| Energy(kJ) | 561kJ | 2074kJ |
| Energy(kCal) | 133kCal | 492kCal |
| Fat(g) | 3.7g | 14g |
| of which Saturates(g) | 0.8g | 2.8g |
| Carbohydrate(g) | 11g | 39g |
| of which Sugars(g) | 1.7g | 6.4g |
| Protein(g) | 14g | 51g |
| Salt(g) | 0.7g | 2.7g |
-
-
a note from our cook
A twist on a classic Indian vegetable dish, aloo gobi translates as 'potato cauliflower'. This mildly spiced version is roasted for extra flavour, and is more of a salad than a curry, with texture from chickpeas and extra flavour from lightly pickled red onions and a cooling mint yogurt.
-
recipe ingredients & allergen info
-
cauliflower
- salad potatoes
- tinned chickpeas (chick peas, water*)
- red onion
- garlic
- aloo gobi spice pot (black mustard seeds, medium curry powder (turmeric, garlic powder, chilli powder, fennel, coriander, onion powder, ginger, black pepper, cumin, fenugreek, salt*), ground cumin, ground coriander)
- cherry tomatoes
- watercress
- fresh mint
- fresh coriander
- lemon
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
medium saucepan
- roasting tray
- 2 small bowls
- sieve
- This box has at least 30% fewer calories than our Quick recipe box.
Nutritional Info
| Per 100g | Per 570g Serving | |
| Energy(kJ) | 315kJ | 1795kJ |
| Energy(kCal) | 77kCal | 441kCal |
| Fat(g) | 3.4g | 20g |
| of which Saturates(g) | 0.6g | 3.5g |
| Carbohydrate(g) | 7.5g | 43g |
| of which Sugars(g) | 2.4g | 14g |
| Protein(g) | 2.9g | 17g |
| Salt(g) | 0.06g | 0.3g |
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a note from our cook
Mild Indian spices coat our sustainably caught mackerel, baked and served with a shredded cabbage, carrot and coconut salad of Keralan origin.
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recipe ingredients & allergen info
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desiccated coconut
- pointed cabbage
- carrot
- mackerel (fish**)
- fresh chilli
- fresh ginger
- korma paste (sunflower oil, white wine vinegar, onion, coriander, cumin, turmeric, cassia, green cardamon pods, clove, herbs & spices, sea salt*)
- lemon
- thoran spice pot (curry leaves, black mustard seeds, ground cumin)
- turmeric
- dried coriander
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From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic. **Iced at sea and blast frozen within 24hrs. Will arrive chilled and ready to eat. Cook within 3 days of delivery.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
grater
- small bowl
- roasting tray
- sieve
- large frying pan or wok
Nutritional Info
| Per 100g | Per 500g Serving | |
| Energy(kJ) | 1064kJ | 5320kJ |
| Energy(kCal) | 257kCal | 1283kCal |
| Fat(g) | 22g | 108g |
| of which Saturates(g) | 6.3g | 32g |
| Carbohydrate(g) | 1.7g | 8.7g |
| of which Sugars(g) | 1.3g | 6.3g |
| Protein(g) | 13g | 66g |
| Salt(g) | 0.3g | 1.3g |
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-
a note from our cook
A garlic and herb dressing is tossed with lightly spiced beef and kale, served with roasted sweet potato wedges dusted in smoky paprika.
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recipe ingredients & allergen info
-
red onion
- sweet potato
- smoked sweet paprika
- garlic
- fresh chilli
- soured cream (contains milk, live cultures*)
- curly kale
- beef spice pot (ground cumin, ground coriander, paprika)
- dried oregano
- beef stir fry
- fresh parsley
- fresh coriander
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
1 roasting tray
- colander
- small bowl
- large frying pan
Nutritional Info
| Per 100g | Per 570g Serving | |
| Energy(kJ) | 659kJ | 3757kJ |
| Energy(kCal) | 158kCal | 898kCal |
| Fat(g) | 8g | 46g |
| of which Saturates(g) | 1.8g | 11g |
| Carbohydrate(g) | 11g | 62g |
| of which Sugars(g) | 5.5g | 31g |
| Protein(g) | 9.5g | 54g |
| Salt(g) | 0.1g | 0.7g |
-
-
a note from our cook
Crème fraîche from our organic dairy herd adds flavour and richness to this classic vegetarian mushroom dish, with paprika, herbs and lemon. All served on a bed of basmati rice, for mopping up any sauce.
-
recipe ingredients & allergen info
-
brown basmati rice
- onion
- mushrooms
- portobello mushrooms
- fresh parsley
- salad leaves (contains mustard)
- smoked sweet paprika
- paprika
- white wine (contains sulphites)
- Dijon mustard (water*, spirit vinegar, brown mustard seeds, sea salt*)
- dried dill tops
- crème fraiche (pasteurised double cream, milk, culture*)
- lemon
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
kettle, sieve
- kitchen paper or cloth
- large saucepan
- frying pan
- colander
Nutritional Info
| Per 100g | Per 565g Serving | |
| Energy(kJ) | 441kJ | 2491kJ |
| Energy(kCal) | 106kCal | 600kCal |
| Fat(g) | 6.2g | 35g |
| of which Saturates(g) | 3.2g | 18g |
| Carbohydrate(g) | 7.5g | 42g |
| of which Sugars(g) | 0.9g | 4.8g |
| Protein(g) | 2.6g | 15g |
| Salt(g) | 0.02g | 0.09g |
-
-
a note from our cook
A garlic and herb dressing is tossed with lightly spiced beef and kale, served with roasted sweet potato wedges dusted in smoky paprika.
-
recipe ingredients & allergen info
-
red onion
- sweet potato
- smoked sweet paprika
- garlic
- fresh chilli
- soured cream (contains milk, live cultures*)
- curly kale
- beef spice pot (ground cumin, ground coriander, paprika)
- dried oregano
- beef stir fry
- fresh parsley
- fresh coriander
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
1 roasting tray
- colander
- small bowl
- large frying pan
Nutritional Info
| Per 100g | Per 570g Serving | |
| Energy(kJ) | 659kJ | 3757kJ |
| Energy(kCal) | 158kCal | 898kCal |
| Fat(g) | 8g | 46g |
| of which Saturates(g) | 1.8g | 11g |
| Carbohydrate(g) | 11g | 62g |
| of which Sugars(g) | 5.5g | 31g |
| Protein(g) | 9.5g | 54g |
| Salt(g) | 0.1g | 0.7g |
-
-
a note from our cook
Crème fraîche from our organic dairy herd adds flavour and richness to this classic vegetarian mushroom dish, with paprika, herbs and lemon. All served on a bed of basmati rice, for mopping up any sauce.
-
recipe ingredients & allergen info
-
brown basmati rice
- onion
- mushrooms
- portobello mushrooms
- fresh parsley
- salad leaves (contains mustard)
- smoked sweet paprika
- paprika
- white wine (contains sulphites)
- Dijon mustard (water*, spirit vinegar, brown mustard seeds, sea salt*)
- dried dill tops
- crème fraiche (pasteurised double cream, milk, culture*)
- lemon
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
kettle, sieve
- kitchen paper or cloth
- large saucepan
- frying pan
- colander
Nutritional Info
| Per 100g | Per 565g Serving | |
| Energy(kJ) | 441kJ | 2491kJ |
| Energy(kCal) | 106kCal | 600kCal |
| Fat(g) | 6.2g | 35g |
| of which Saturates(g) | 3.2g | 18g |
| Carbohydrate(g) | 7.5g | 42g |
| of which Sugars(g) | 0.9g | 4.8g |
| Protein(g) | 2.6g | 15g |
| Salt(g) | 0.02g | 0.09g |
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-
a note from our cook
A colourful Mexican-inspired chilli, with protein-packed black beans, seasonal squash and plenty of herbs and spices. Served with a few tasty trimmings - soured cream, grated cheese, lime wedges and warm tortillas for mopping up the juices.
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recipe ingredients & allergen info
-
onion
- celery
- red pepper
- green pepper
- butternut squash
- garlic
- fresh chilli
- chilli spice pot (dried oregano, ground cumin, ground coriander, smoked sweet paprika)
- tomato purée (double concentrated tomatoes)
- chopped tinned tomatoes (tomatoes, tomato juice)
- dark chocolate (cocoa solids 73%, sugar, ground vanilla)
- tinned black beans (black turtle beans, water*)
- fresh coriander
- tortillas (wheat flour, water*, rapeseed oil, cane sugar, lactic acid*, sea salt*, soy protein, maltodextrin, sodium hydrogen carbonate*, rice extract, glucose, dextrose, herbs)
- lime
- mature cheddar (cows' milk, salt*, starter cultures, vegetarian rennet)
- soured cream (contains milk, live cultures*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
-
heavy-based pan
- roasting tray
- baking tray
Nutritional Info
| Per 100g | Per 995g Serving | |
| Energy(kJ) | 432kJ | 4294kJ |
| Energy(kCal) | 103kCal | 1025kCal |
| Fat(g) | 4.5g | 44g |
| of which Saturates(g) | 0.9g | 9g |
| Carbohydrate(g) | 11g | 114g |
| of which Sugars(g) | 2.7g | 27g |
| Protein(g) | 3.2g | 32g |
| Salt(g) | 0.6g | 6.1g |
-
-
a note from our cook
A perennial recipe box favourite, much loved by staff and customers, this dish is inspired by the aromatic flavours of Lebanon, packed with herbs and served with a nutty maftoul (a giant couscous like grain) and a sesame tahini yogurt for drizzling.
-
recipe ingredients & allergen info
-
maftoul (whole wheat, salt*, water*)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- onion
- garlic
- fresh parsley
- fresh coriander
- baby spinach
- dried whole apricots
- tomatoes
- preserved lemon (lemons, water*, sea salt*, pressed lemon juice, peppercorns, bay leaves)
- lebanese spice pot (ground coriander, ground cumin, ground cinnamon, paprika, dried mint)
- tinned chickpeas (chick peas, water*)
- tomato purée (double concentrated tomatoes)
- light tahini (hulled sesame seeds, sesame oil)
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
- lemon
- fresh mint
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
2 large saucepans or 1 large pan & 1 large deep frying pan
- colander
- bowl
- measuring jug
Nutritional Info
| Per 100g | Per 590g Serving | |
| Energy(kJ) | 450kJ | 2655kJ |
| Energy(kCal) | 111kCal | 656kCal |
| Fat(g) | 3.8g | 22g |
| of which Saturates(g) | 0.5g | 3.2g |
| Carbohydrate(g) | 13g | 78g |
| of which Sugars(g) | 4.2g | 25g |
| Protein(g) | 4.7g | 28g |
| Salt(g) | 0.7g | 4.2g |
-
-
a note from our cook
We've just started harvesting the first of the radicchio on the farm; its bitter, ruby-red leaves are well-matched in this recipe with creamy, sharp sheep's cheese, toasted nuts and earthy lentils.
-
recipe ingredients & allergen info
-
green olives (green olives, water*, salt*, lactic acid*, citric acid*, ascorbic acid*)
- orange
- tinned green speckled lentils (green lentils, water*)
- fennel
- red onion
- ground fennel
- radicchio
- balsamic vinegar (wine vinegar, concentrated grape must)
- light brown sugar
- fresh parsley
- walnut pieces
- ricotta cheese (pasteurised cow and sheep milk, whey, salt*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
frying pan
- 2 bowls
- grater
- sieve
Nutritional Info
| Per 100g | Per 540g Serving | |
| Energy(kJ) | 597kJ | 3224kJ |
| Energy(kCal) | 144kCal | 766kCal |
| Fat(g) | 11g | 62g |
| of which Saturates(g) | 2g | 11g |
| Carbohydrate(g) | 5.9g | 32g |
| of which Sugars(g) | 2.8g | 15g |
| Protein(g) | 4.3g | 23g |
| Salt(g) | 0.2g | 1.3g |
-
-
a note from our cook
A perennial recipe box favourite, much loved by staff and customers, this dish is inspired by the aromatic flavours of Lebanon, packed with herbs and served with a nutty maftoul (a giant couscous like grain) and a sesame tahini yogurt for drizzling.
-
recipe ingredients & allergen info
-
maftoul (whole wheat, salt*, water*)
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- onion
- garlic
- fresh parsley
- fresh coriander
- baby spinach
- dried whole apricots
- tomatoes
- preserved lemon (lemons, water*, sea salt*, pressed lemon juice, peppercorns, bay leaves)
- lebanese spice pot (ground coriander, ground cumin, ground cinnamon, paprika, dried mint)
- tinned chickpeas (chick peas, water*)
- tomato purée (double concentrated tomatoes)
- light tahini (hulled sesame seeds, sesame oil)
- yoghurt (milk, naturally occurring sugar (lactose) live cultures)
- lemon
- fresh mint
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
30 MinutesServes
2 PeopleEquipment needed
-
2 large saucepans or 1 large pan & 1 large deep frying pan
- colander
- bowl
- measuring jug
Nutritional Info
| Per 100g | Per 590g Serving | |
| Energy(kJ) | 450kJ | 2655kJ |
| Energy(kCal) | 111kCal | 656kCal |
| Fat(g) | 3.8g | 22g |
| of which Saturates(g) | 0.5g | 3.2g |
| Carbohydrate(g) | 13g | 78g |
| of which Sugars(g) | 4.2g | 25g |
| Protein(g) | 4.7g | 28g |
| Salt(g) | 0.7g | 4.2g |
-
-
a note from our cook
A colourful Mexican-inspired chilli, with protein-packed black beans, seasonal squash and plenty of herbs and spices. Served with a few tasty trimmings - soured cream, grated cheese, lime wedges and warm tortillas for mopping up the juices.
-
recipe ingredients & allergen info
-
onion
- celery
- red pepper
- green pepper
- butternut squash
- garlic
- fresh chilli
- chilli spice pot (dried oregano, ground cumin, ground coriander, smoked sweet paprika)
- tomato purée (double concentrated tomatoes)
- chopped tinned tomatoes (tomatoes, tomato juice)
- dark chocolate (cocoa solids 73%, sugar, ground vanilla)
- tinned black beans (black turtle beans, water*)
- fresh coriander
- tortillas (wheat flour, water*, rapeseed oil, cane sugar, lactic acid*, sea salt*, soy protein, maltodextrin, sodium hydrogen carbonate*, rice extract, glucose, dextrose, herbs)
- lime
- mature cheddar (cows' milk, salt*, starter cultures, vegetarian rennet)
- soured cream (contains milk, live cultures*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
-
heavy-based pan
- roasting tray
- baking tray
Nutritional Info
| Per 100g | Per 995g Serving | |
| Energy(kJ) | 432kJ | 4294kJ |
| Energy(kCal) | 103kCal | 1025kCal |
| Fat(g) | 4.5g | 44g |
| of which Saturates(g) | 0.9g | 9g |
| Carbohydrate(g) | 11g | 114g |
| of which Sugars(g) | 2.7g | 27g |
| Protein(g) | 3.2g | 32g |
| Salt(g) | 0.6g | 6.1g |
-
-
a note from our cook
A classic Thai chicken curry, but being Riverford, we've added veg, of course! Chilli, lemongrass, ginger and garlic flavour the coconut broth, served with aromatic jasmine rice.
-
recipe ingredients & allergen info
-
spinach
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- sweet potato
- fresh ginger
- garlic
- shallots
- diced chicken breast
- Thai green curry paste (onion, green chilli, white wine vinegar, sunflower oil, tamari soy, garlic, coriander leaf, sugar, coriander seed, lime, cumin, black pepper, lemon juice, galangal, lemon grass, herbs and spices, sea salt*)
- coconut milk (coconut, water*)
- white jasmine rice
- fresh coriander
- lime
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
45 MinutesServes
2 PeopleEquipment needed
-
large & medium saucepans
- grater
- sieve
- measuring jug
Nutritional Info
| Per 100g | Per 786g Serving | |
| Energy(kJ) | 508kJ | 3992kJ |
| Energy(kCal) | 121kCal | 953kCal |
| Fat(g) | 5.6g | 44g |
| of which Saturates(g) | 4.2g | 33g |
| Carbohydrate(g) | 10g | 80g |
| of which Sugars(g) | 2.2g | 17g |
| Protein(g) | 7g | 55g |
| Salt(g) | 0.23g | 1.8g |
-
-
a note from our cook
Riverford cook Kirsty has been making this pork dish at home for her husband for years, and she wanted to share it with you - homemade apple sauce sits on lean pork loin steaks, topped with smoked cheddar and grilled until golden and melting. Served with a mustardy mash and carrots braised in stock.
-
recipe ingredients & allergen info
-
potatoes
- carrot
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- apples
- butter (cows' milk, sea salt*)
- light brown sugar
- pork loin steaks
- smoked cheddar (pasteurised milk, vegetarian rennet, starter culture, oak smoke*)
- coarse grain mustard (water*, spirit vinegar, mustard seeds, rock salt*, spices)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
3 saucepans, 1 with a lid, or 2 pans & a deep frying pan
- colander
- potato masher or ricer
- grater, foil
Nutritional Info
| Per 100g | Per 810g Serving | |
| Energy(kJ) | 553kJ | 4477kJ |
| Energy(kCal) | 132kCal | 1070kCal |
| Fat(g) | 6.6g | 53g |
| of which Saturates(g) | 3.6g | 29g |
| Carbohydrate(g) | 7.6g | 62g |
| of which Sugars(g) | 2.5g | 21g |
| Protein(g) | 9.9g | 80g |
| Salt(g) | 0.4g | 2.9g |
-
-
a note from our cook
A colourful Mexican-inspired chilli, with protein-packed black beans, seasonal squash and plenty of herbs and spices. Served with a few tasty trimmings - soured cream, grated cheese, lime wedges and warm tortillas for mopping up the juices.
-
recipe ingredients & allergen info
-
onion
- celery
- red pepper
- green pepper
- butternut squash
- garlic
- fresh chilli
- chilli spice pot (dried oregano, ground cumin, ground coriander, smoked sweet paprika)
- tomato purée (double concentrated tomatoes)
- chopped tinned tomatoes (tomatoes, tomato juice)
- dark chocolate (cocoa solids 73%, sugar, ground vanilla)
- tinned black beans (black turtle beans, water*)
- fresh coriander
- tortillas (wheat flour, water*, rapeseed oil, cane sugar, lactic acid*, sea salt*, soy protein, maltodextrin, sodium hydrogen carbonate*, rice extract, glucose, dextrose, herbs)
- lime
- mature cheddar (cows' milk, salt*, starter cultures, vegetarian rennet)
- soured cream (contains milk, live cultures*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
-
heavy-based pan
- roasting tray
- baking tray
Nutritional Info
| Per 100g | Per 995g Serving | |
| Energy(kJ) | 432kJ | 4294kJ |
| Energy(kCal) | 103kCal | 1025kCal |
| Fat(g) | 4.5g | 44g |
| of which Saturates(g) | 0.9g | 9g |
| Carbohydrate(g) | 11g | 114g |
| of which Sugars(g) | 2.7g | 27g |
| Protein(g) | 3.2g | 32g |
| Salt(g) | 0.6g | 6.1g |
-
-
a note from our cook
Riverford cook Kirsty has been making this pork dish at home for her husband for years, and she wanted to share it with you - homemade apple sauce sits on lean pork loin steaks, topped with smoked cheddar and grilled until golden and melting. Served with a mustardy mash and carrots braised in stock.
-
recipe ingredients & allergen info
-
potatoes
- carrot
- bouillon powder (sea salt*, maltodextrin (maize extract), rice flour, onion, carrot, parsnip, yeast extract*, sunflower oil, parsley, turmeric)
- apples
- butter (cows' milk, sea salt*)
- light brown sugar
- pork loin steaks
- smoked cheddar (pasteurised milk, vegetarian rennet, starter culture, oak smoke*)
- coarse grain mustard (water*, spirit vinegar, mustard seeds, rock salt*, spices)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
40 MinutesServes
2 PeopleEquipment needed
-
3 saucepans, 1 with a lid, or 2 pans & a deep frying pan
- colander
- potato masher or ricer
- grater, foil
Nutritional Info
| Per 100g | Per 810g Serving | |
| Energy(kJ) | 553kJ | 4477kJ |
| Energy(kCal) | 132kCal | 1070kCal |
| Fat(g) | 6.6g | 53g |
| of which Saturates(g) | 3.6g | 29g |
| Carbohydrate(g) | 7.6g | 62g |
| of which Sugars(g) | 2.5g | 21g |
| Protein(g) | 9.9g | 80g |
| Salt(g) | 0.4g | 2.9g |
-
-
a note from our cook
A colourful Mexican-inspired chilli, with protein-packed black beans, seasonal squash and plenty of herbs and spices. Served with a few tasty trimmings - soured cream, grated cheese, lime wedges and warm tortillas for mopping up the juices.
-
recipe ingredients & allergen info
-
onion
- celery
- red pepper
- green pepper
- butternut squash
- garlic
- fresh chilli
- chilli spice pot (dried oregano, ground cumin, ground coriander, smoked sweet paprika)
- tomato purée (double concentrated tomatoes)
- chopped tinned tomatoes (tomatoes, tomato juice)
- dark chocolate (cocoa solids 73%, sugar, ground vanilla)
- tinned black beans (black turtle beans, water*)
- fresh coriander
- tortillas (wheat flour, water*, rapeseed oil, cane sugar, lactic acid*, sea salt*, soy protein, maltodextrin, sodium hydrogen carbonate*, rice extract, glucose, dextrose, herbs)
- lime
- mature cheddar (cows' milk, salt*, starter cultures, vegetarian rennet)
- soured cream (contains milk, live cultures*)
-
From your store cupboard - olive oil or sunflower oil, salt & pepper to taste.
- For allergens see the above ingredients in bold. *Non-organic.
- Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, milk, mustard, sesame and soya.
- Not suitable for people with severe allergies.
Prep & cook
50 MinutesServes
2 PeopleEquipment needed
-
heavy-based pan
- roasting tray
- baking tray
Nutritional Info
| Per 100g | Per 995g Serving | |
| Energy(kJ) | 432kJ | 4294kJ |
| Energy(kCal) | 103kCal | 1025kCal |
| Fat(g) | 4.5g | 44g |
| of which Saturates(g) | 0.9g | 9g |
| Carbohydrate(g) | 11g | 114g |
| of which Sugars(g) | 2.7g | 27g |
| Protein(g) | 3.2g | 32g |
| Salt(g) | 0.6g | 6.1g |
Thank you for your order.
We've added the recipe box for delivery.
