Tag Archives: recipes

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.

Buy ingredients for making your own marmalade here.

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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.

12 veg of Christmas – 5 Christmas leek recipes

Guy says
leeksOur leeks are pulled, stripped and trimmed by hand. Surviving the grim hardship of a January day spent bent over in a windswept field with 5 kilos of mud clinging to each boot also requires a zen-like quality possessed by only a small minority. I reckon the pickers deserve to be paid more than bankers but I’m not sure we would sell many leeks if they were. The winter-hardy varieties ready at Christmas tend to be shorter and stouter with darker leaves, and arguably they taste better for the climatic hardship they have experienced.

Prep
Leeks tend to harbour a bit of mud. If you have only one to clean, cut it in half lengthways, leaving the root base intact. Hold each half under the cold tap, root end up, fanning out the leaves with your fingers. For a bigger batch, it’s easier to slice the leeks first: cut off the root base and the dark green top and use the white and paler green section. Let the rings soak for a few minutes in a bowl of cold water so the dirt sinks, then drain in a colander.

Riverford leek & smoked cheese pithivier

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-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.

leeks with garlic cream & tarragon

serves 4-6 as a side

leek-cream-tarragonknob of butter
2 large leeks, trimmed & washed
2 garlic cloves, peeled & chopped
125ml double cream
handful tarragon leaves, chopped

 

 

Halve the leeks lengthways, and slice into 1cm slices at an angle. Gently heat the butter in a saucepan add the leeks, season and cook on a low heat for 15-20 mins until soft, tender but not coloured. Place the garlic in a small pan with the cream and bring to a simmer. Cook gently for 10 mins until the garlic has cooked, and the cream has reduced and thickened. Fold into the leeks, adjust the seasoning and add the chopped tarragon.

lemony leeks

serves 4-6 as a side
A sweet and sour poaching liquor can simply lift humble vegetables to a new level. This would work equally well with cauliflower, romanesco, or carrots. You’re looking for a good mix of sweet and sour, so tweak the lemon and sugar to taste.

600g leeks, trimmed
2 tbsp parsley, chopped
3 garlic cloves, crushed or chopped
2 lemons
100ml good olive oil
2 tbsp light brown sugar
1 tbsp dried dill

Peel off any tough or muddy outer leaves from the leeks and chop into 5cm lengths. Soak in a bowl of cold water to remove any grit, turning now and then, and rinse. Put the olive oil, garlic, 1 tbsp of the sugar, the lemon juice and 300ml water in a pan. Add the leeks and gently toss together and bring to a simmer over a medium heat for approx. 15 mins, or until the leeks are soft. Add a splash more water if needs be to stop them drying out. Stir the parsley and dill into the cooked leeks. Check the seasoning and adjust sugar, lemon juice or salt while the leeks are still warm to give a good mix of sweet and sour. Serve the leeks on a platter or in a large bowl, with the poaching liquor spooned over the top. For a more intense flavour, reduce the liquor down a little before pouring it over.

leek and feta fritters

serves 4
A very moreish starter or light lunch with a bitter leaf salad. The dip includes sumac, a deep-red, lemony spice used a lot in Middle Eastern cuisine. It’s increasingly available in supermarkets, but if you can’t find it, use a little extra lemon juice and a couple of grinds of pepper instead.

for the fritters:
3 leeks, washed, trimmed and finely sliced
25g butter
2 tbsp olive oil
2 large eggs
50g crème fraîche
70g self-raising flour
30g gram (chickpea) flour (or just use a total of 100g self-raising flour)
1 tsp baking powder
80g feta, crumbled
small bunch of tarragon, leaves chopped
cayenne pepper
dash of milk (if necessary)
sunflower oil, for frying
salt and black pepper

for the dip:
zest and juice of ½ lemon
150g crème fraîche
sumac (or see introduction for alternative)
lemon wedges, to serve

Heat the oven to 180°C/Gas 4. Lightly fry the leeks in the butter and oil in a frying pan over a medium heat until starting to soften, about 7 minutes. Whisk the eggs and crème fraîche until light and starting to increase in volume. Sift in the self-raising flour, gram flour, if using, and baking powder and gently mix into a batter. Fold in the leeks, feta and tarragon. Add a pinch of cayenne and some salt and pepper. You should have a consistency that will drop slowly from a spoon. If too dry, add a dash of milk; too wet, add a pinch of flour. Pour oil into a frying pan to a depth of about 5mm and heat until a test teaspoonful of batter sizzles immediately. Using a spoon, add three or four separate dollops of batter to the pan. Push each one with the back of the spoon until you have small patties about 8cm across. Cook until golden, about 3–4 minutes on each side. Remove the cooked fritters to a baking tray and repeat until you have used up the batter. You may need to heat up fresh oil between batches if it starts to run dry. When all are done, place the fritters in the oven for 10–12 minutes to warm through. Meanwhile, make the dip. Mix the lemon zest into the crème fraîche with a pinch of salt and add the lemon juice to taste. Sprinkle liberally with sumac and serve with the lemon wedges.

Variations
* Add chopped, fried crispy bacon to the batter, or replace the feta with cooked, shredded chicken.
* Instead of tarragon use dill or mint.

leek and Parmesan tart

serves 4-6
The secret of this recipe lies in cooking the leeks long and slow, so that they become sweetly caramelised. The rest takes no time at all and you can exercise your imagination adding extra toppings.

leek-parmesan-tart3–4 tbsp olive oil, or 50g butter
6 large leeks, washed, dried and thinly sliced
bunch of thyme, tied with string
1 x 300g ready-rolled sheet all-butter puff pastry
25g Parmesan (or vegetarian equivalent), finely grated
salt and black pepper

Heat the oven to 200°C/Gas 6. Heat the oil or butter in a heavy-bottomed saucepan and add the leeks and thyme. Slow-fry the leeks until they are very soft and starting to brown, a good 10–15 minutes. Cover the pan initially to help them sweat, then take off the lid halfway through so the liquid evaporates. Stir at intervals to stop them catching. Season with salt and pepper then cool. Meanwhile, lay out your pastry flat on a lightly greased non-stick baking sheet and bake for about 10 minutes until it has completely puffed up and is golden brown. (Check the bottom of the pastry is cooked too.) Flatten the pastry back down by covering it evenly with the leek mixture, leaving 5mm around the edge. Sprinkle with the Parmesan and any other toppings (see suggestions below) and return to the oven for a further 5 minutes, until the cheese has melted. Serve warm.

Variations
* Onions work as a replacement for or combined with the leeks.
* Experiment with extra toppings, just like a pizza: try anchovies, olives or different cheeses, such as mozzarella or goat’s cheese.

Visit the recipe pages on our website for further recipes, or add organic leeks 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 carrot recipes

Twisty-Riverford-carrotsGuy says
Carrots are more highly bred than our royal family. Through 500 years of intensive selection, the Dutch have selected out all the freaks so that what we have left are fast-growing, uniform, bland-tasting roots with ‘robust handling characteristics’, meaning that you can drop them out of an aeroplane without them breaking – crucial for mechanical harvesting, grading, washing and packing. I once visited a carrot variety trial and throughout the day I never saw anyone taste a carrot or even mention flavour. We try hard to do better and customers often cite the flavour of our carrots as a reason to recommend us. Here’s how to make the most of them!

roast carrots with honey and fennel

serves 4 as a side
Roasting the carrots intensifies their flavour and really makes a stand-up side dish.

roast-carrot-with-honey-fennel1kg carrots, peeled
2–3 tbsp olive or rapeseed oil
1½ tsp fennel seeds
4 tbsp honey
a good pinch of salt

Heat the oven to 200°C/Gas 6. Cut the carrots into long wedges or roll-cut them into angular pieces. If they are small and slender, leave them whole or cut them in half lengthways. Toss with the oil, fennel seeds, honey and salt. Spread the carrots in a single layer over a roasting pan lined with baking paper. Roast for around 30 minutes until cooked through and caramelising in places – check after 20 minutes and turn over to ensure even roasting. Serve hot or warm.

carrots in a bag

serves 4
This nifty technique seals in the flavour and lets the veg cook in its own moisture. It also brings a nice bit of theatre to the Christmas dinner table! You’ll need baking parchment and a stapler.

carrots-in-a-bag2 rosemary sprigs
2 garlic cloves, unpeeled
2 bay leaves
knob of butter
8 good-sized carrots, peeled
and chopped on the
diagonal into 1cm chunks
2 tbsp olive oil
salt and black pepper

Heat the oven to 180°C/Gas 4.To make the bag, spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you. Fold it in half from left to right. Double-fold the top and bottom ends and staple the folds closed with two staples. Using a pestle and mortar, bash the rosemary, bay leaf and garlic roughly (you can also do this using the back of a knife on a chopping board). Put the mixture into the bag with the butter. Put the carrots in a bowl, season well with salt and pepper and drizzle over enough of the olive oil so that the seasoning sticks to them. Tip into the bag. Double-fold the open edge of the bag and staple in both corners and in the middle. Lay in a roasting tin and bake for about 25 minutes; the bag should puff up.
Turn out into a bowl or open at the table like a big bag of crisps. Watch out for the staples!

roasted carrot & chickpea salad with tahini dressing

serves 4, prep: 15 mins, cook: 40 mins
You can also make this with cubes of squash, sweet potato or other roots.

roasted-carrot-chickpea-salad600g carrots, peeled & cut into large chunks
2 tbsp olive oil
½ tsp dried chilli flakes
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp smoked paprika
1 tbsp clear honey
100g mixed salad leaves
400g tin chickpeas, rinsed & drained

for the dressing:
2 tbsp light tahini
2 tbsp plain yoghurt
1 garlic clove, crushed
2 tbsp olive oil
juice of 1 lemon

Preheat the oven to 200°C. Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika. Season with salt and pepper. Roast for 30-40 mins, until tender. Remove from the oven and toss in the chickpeas, coating them with the spices. Leave to cool slightly. Scatter the salad, chickpeas and carrots over a large serving plate. Make the dressing: stir the tahini with the yoghurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tbsp water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad.

beetroot, carrot & alfalfa salad

serves 2, prep 15 mins, cook 0 mins

beetroot-carrot-alfalfa-salad2 large beetroot, peeled
2 large carrots, peeled
handful alfalfa sprouts, washed
4 tbsp mixed toasted seeds
1 pack wootton white cheese or feta

for the dressing:
1 tsp honey
1 tbsp freshly squeezed orange juice
1 tsp finely grated ginger
4 tbsp good olive oil

Make the dressing by mixing all the ingredients together and seasoning with salt and pepper. Very thinly slice the beetroot and carrot, then cut into matchsticks. Arrange on a serving plate. Sprinkle over the alfalfa and toasted seeds. Drizzle over the dressing and crumble over a little of the cheese. Drizzle over a little extra olive oil to serve.

carrot hummus

serves 4, prep 20 mins, cook 20 mins

carrot-hummus1 tin chickpeas, drained & rinsed
700g carrots, peeled & diced
6 tbsp light tahini (sesame paste)
2 garlic cloves, finely chopped
juice of 1-2 lemons, to taste
1 tsp ground cumin
¼ tsp paprika, plus extra for garnish
good olive oil
small handful toasted pine nuts or pumpkin seeds

Boil the carrots in salted water until tender (approx 10 mins, depending on size). Drain and cool. Place in a food processor and add the tahini, chickpeas, garlic, juice from 1 lemon, cumin and paprika. With the processor running, gradually trickle in enough olive oil to make a thick dipping consistency, to your liking. Add salt and more lemon juice to taste. Serve sprinkled with toasted pine nuts or pumpkin seeds, a little paprika and drizzle over a little good olive oil.

Visit the recipe pages on our website for further recipes, or add organic carrots 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 ways with Brussels sprouts

The 12 veg of Christmas starts here! We’ll be uploading recipes to make your Christmas vegetables sing every day; first up is our beloved sprout.

You’ll be able to download a whole Christmas Day recipe booklet soon. Forget boring boiled veg – our recipes will make the green stuff the star of your Christmas table.

picking-sproutsGuy says
Sprouts are the most bitter of the edible brassicas (cabbage, cauliflower, swede and broccoli), but bitter can be good provided it is not combined with the abuse of overcooking. It is the harnessing of this bitterness that gets sprouts singing through a dish. Contrast it with the sweetness of chestnuts; pair it with the acidity of balsamic vinegar, the richness of honey and the toasty crunch of pine nuts; or balance it with cream and bacon in an oozy gratin.

Prep
Remove any ragged or tough outer leaves. Trim the base if it is long or discoloured. Unless your sprouts are huge, there’s no need to score a cross in them to speed up cooking – it may make them a little mushy. Rinse in cold water and don’t be tempted to save the trimmings for stock unless you want a kitchen smelling of school canteen cabbage.

5 of the best brussels sprout recipes

stir-fried sprouts with cranberries & pecans

serves 4 as a side

50g dried cranberries
75g pecans, toasted in a dry frying pan & roughly chopped
500g brussels sprouts
1 tbsp oil
knob of butter
sea salt & ground black pepper

Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain. Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves. Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins. Add the cranberries and nuts, season and toss together to serve.

roasted Brussels sprouts with sage and chestnut butter

serves 4
You will make more butter than you need for this recipe, but it’s not worth making any less. It’ll keep in the fridge for a week, or can be frozen and sliced as you need it.

sprouts-with-sage-chestnut-butter500g Brussels sprouts, trimmed and cut in half
olive oil, to roast
125g salted butter, at room temperature
100g cooked and peeled chestnuts (or use precooked), finely chopped
8 sage leaves, finely chopped
salt and black pepper

Heat the oven to 190°C/Gas 5.
Put the sprouts in a baking dish and toss in just enough olive oil to coat. Season with salt and pepper and roast for 20–30 minutes, until just tender but still with some bite. Toss once during cooking. Meanwhile, put the butter in a large bowl and beat with a wooden spoon until very soft. Stir in the chestnuts and sage. Lay a piece of cling film on your work surface. Spoon the butter in a line down the middle. Fold the cling film over and twist both ends to form a taut sausage. Chill until needed. When the sprouts are roasted, toss with about six thin slices of the chestnut butter. Check the seasoning before serving.

• Add a few unpeeled garlic cloves to the sprouts before roasting
• Toss the sprouts with other cooked greens

teriyaki sprouts with chilli & sesame

serves 4, prep 10 mins, cook 6 mins
Guy’s brother Ben runs the farm shop and kitchen where we make the teriyaki sauce sold alongside our vegboxes. It’s great for quick meat stir fries, but is also good with green veg. Serve with cooked rice or egg noodles tossed in a little sesame oil for a simple vegetarian supper (add some tofu for protein), or add leftover pieces of cooked chicken, beef or pork from a roast.

500g brussels sprouts, trimmed
oil for frying to a high temp, eg. sunflower
1-2 red chillies, depending on your preference for heat, thinly sliced, seeds removed for less heat, if you prefer
2 garlic cloves, peeled & thinly sliced
3cm fresh ginger, peeled & grated or cut into very thin matchsticks
2 tbsp Riverford teriyaki sauce
1 tbsp sesame seeds (we used black ones for colour, but normal ones will do)

Boil the sprouts in a pan of salted water for approx 5 mins, depending on size, until just tender. Drain, refresh in a bowl of cold water, then drain again. Leave whole, or cut larger ones in half. Heat 2 tbsp of oil in wok or large frying pan. When hot, add the sprouts, chilli, garlic and ginger. Stir fry for 2 mins, then add the teriyaki sauce and sesame seeds and toss together for a few moments before serving.

creamy sprout, leek & smoked ham pancakes

makes 4, prep 15 mins, cook 30 mins

for 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 sprouts, red onion & blue cheese gratin

serves 4, prep 10 mins, cook 50 mins

500g brussels sprouts, trimmed & outer leaves removed
2 red onions, peeled & cut lengthways into 6-8 wedges with the root intact
a few thyme sprigs
olive oil
100g blue cheese eg. cropwell bishop stilton or caws cenarth perl las blue
25g dried breadcrumbs (ideally panko for added crunch)

Preheat the oven to 190˚C. Toss the onions in a baking dish with the thyme sprigs and just enough oil to coat. Season with salt and pepper. Roast for 15 mins. Meanwhile, bring a pan of water to the boil. Add the sprouts and cook for 4 mins. Drain, then toss with the onions. Roast for 15-20 mins, until the sprouts are just starting to crisp up a little. Crumble over the blue cheese and sprinkle with the breadcrumbs. Roast for 10-15 mins, until the breadcrumbs are golden.

Visit the recipe pages on our website for further recipes, or add brussels sprouts 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.