Riverford recipesNovember - December

1. cabbage2. caulilower 3. celeriac4. brussels sproutsTeriyaki sprouts with chilli & sesame made by Kirsty at the farm

want more recipes?

visit www.riverford.co.uk download our Riverford Veg Recipes iPhone app ask your vegman for help

enjoy your winter veg

stock up for winterWinter is the time for warming soups, stews and comforting casseroles, made from the best roots and greens your vegbox has to ofer. Go vegetarian, adding grains like pearl barley and spelt for substance, or use the winter warmer meatbox from our butchery for organic meat with great value and lavour. However you make yours, stock up, literally, by making your own veg stock from odds and ends in your vegbox, with a bouquet garni of thyme, bay and parsley tied with string and a few black peppercorns for lavour. Carrots, onions and leeks are particularly good for this, but avoid cabbages, kales, cauli and broccoli, as they will make your stock taste and smell a little odd. Make batches and freeze in small tubs/freezer bags or put reduced stock in ice cube trays for better portion control. Alternatively, try our ready-made chicken stock to speed things up.

frosty cabbages

cabbagewinter minestrone serves 4, prep 10 mins, cook 30 mins

2 tbsp olive oil

1 onion, peeled & inely diced 1 garlic clove, peeled & inely chopped1 leek, inely shredded2 celery sticks, inely diced

2 carrots, peeled & diced

1 tin chopped tomatoes

600ml good veg or chicken stock

½ a green (any type) cabbage, leaves shredded

1 bay leaf

½ tin cooked white beans, rinsed & drained

100g small pasta shapes eg. orzo, or spaghetti broken into small pieces

handful of chopped fresh parsley

handful grated parmesan

Heat the oil in a large pan. Add the onion, garlic, leek, celery and carrot. Fry for 10 mins on a low heat, stirring now and then. Add the tomatoes, stock and bay leaf. Season and simmer for 10 mins. Add the beans, cabbage and pasta. Cook for 10 mins or so, until the pasta is just cooked and the cabbage wilted. Check the seasoning. Stir in the parsley to serve and sprinkle the parmesan on top.

Winter cabbages are a good source of nutrients. They have great lavour and crunch and as British farmers and consumers, we should be proud of them. You’ll ind hearty savoy, purple tinged green leaved January king and red cabbages in your winter vegboxes.

storeIn a cool veg rack, or the fridge.

prepTake of any outer leaves – we often leave more leaves intact than you might ind on a trimmed supermarket cabbage – this helps protect the inner cabbage and keep it fresh.

savoy cabbage thoran with sticky jasmine rice serves 2 as a main, 4 as a side, prep 10 mins, cook 30 mins

Thoran is an Indian dish, originating in Kerala. Traditionally, the recipe uses fresh

coconut, but that can be hard to ind (although we do sell coconut oil alongside our vegboxes). You can use other greens apart from cabbage, eg. kale, so it’s good for ringing

the changes with your vegbox. Serve with sticky jasmine rice (my favourite although not traditional), or simple boiled basmati, for a light, healthy supper.

2 tbsp coconut oil 1 onion, peeled & inely sliced (or use a shredded leek)

2 tsp black mustard seeds

1 tbsp dried curry leaves

3cm fresh ginger, peeled & inely grated 1-2 red chillies, depending on your preference for heat, or use some dried chilli flakes

½ tsp freshly ground cumin seeds

½ tsp turmeric

½ a very large or 1 small savoy cabbage, shredded, tough core & ribs removed

50g creamed coconut from a block, chopped or grated

handful dried coconut chips/shreds, toasted in a dry frying pan until golden

handful coriander leaves (optional)

Heat the coconut oil, add the onion and fry on a low heat for 10 mins until softened, stirring now and then to stop it catching. Turn the heat up a little. Add the mustard seeds and curry leaves and fry for approx 1 min, until you hear the seeds start to pop. Add the ginger, chilli, cumin and turmeric and stir for 30 secs. Then add the cabbage,

creamed coconut and 2 tbsp water. Season and stir for 1 min or so to mix the ingredients together, then cover and cook on a lowish heat for approx 5 mins, stirring occasionally, until the cabbage has softened. Add a splash more water if the cabbage starts to catch on the bottom of the pan. Check the seasoning. Scatter over the coconut chips and fresh coriander, if using.

for sticky jasmine rice for 2:

200g jasmine rice

salt

Put the rice in a saucepan with twice the volume of water and a good pinch of salt. Bring up to the boil, cover and cook for 10 mins. Turn of the heat. Leave it covered to let the rice steam while you make the cabbage thoran. Once the cabbage is cooked, luf up the rice with a fork; all the liquid should be absorbed and the rice sticky and tender.

braised savoy with pancettaserves 4, prep 10 mins, cook 40 mins

knob of butter, approx 25g

1 piece of Riverford pancetta (250g), cut into 2cm dice

1 onion, peeled & inely diced

2 carrots, peeled & inely diced

2 celery sticks, inely diced

1 bay leaf

6 sage leaves, inely shredded1 medium savoy cabbage, outer leaves removed, quartered

1 pack (500ml) Riverford ready-made chicken stock

Melt the butter in a heavy-based casserole style pan, one with a lid. Add the pancetta and fry, stirring now and then, until browned. Turn the heat to low, add the onion, carrots and celery and cook, stirring occasionally, for 15 mins (this helps render the fat in the pancetta down). Add the bay leaf, sage and cabbage wedges. Pour in the stock and season with salt and pepper. Bring up to a simmer, cover and cook for approx 20 mins, until the cabbage is tender. Check the seasoning before serving.

serve as a hearty side or a

light supper with crusty bread

red cabbage, winter root & pomegranate slawserves 4, prep 10 mins, cook 0 mins

To get the seeds out of your pomegranate easily and without any bitter yellow pith, cut it in half crossways and use a rolling pin to bash each pomegranate half over a bowl, squeezing it slightly now and then so the seeds fall out. Odd bits of the pith might fall out too, but can easily be picked out.

juice from ½ a lemon1½ tbsp pomegranate molasses (readily available in shops, or use a little honey)

1 heaped tsp dijon mustard

4 tbsp good olive oil

¼ large red cabbage, tough core & thick ribs removed, leaves inely shredded

¼ large celeriac, or ½ a small one, peeled & cut into ine matchsticks

1 large carrot, peeled & cut into ine matchsticks

1 small or ½ a large red onion, peeled & very inely sliced

2 tbsp inely chopped parsley

seeds from 1 pomegranate

Whisk the lemon juice, pomegranate molasses, mustard and olive oil together in a large bowl. Season with salt and pepper. Add the cabbage, celeriac, carrot, onion, parsley and half the pomegranate seeds. Gently toss together. Taste and add more oil, lemon juice or seasoning to your preference. Sprinkle over the remaining pomegranate seeds to serve.

try beetroot instead

of, or as well as, the carrot

1 tbsp rapeseed or sunlower oil

1 red onion, peeled & very thinly sliced

½ a large red cabbage, tough core & ribs removed, leaves inely shredded

3 juniper berries, bashed with the lat of your knife

½ tsp allspice

½ tsp caraway seeds

1 bay leaf

1 tbsp red wine vinegar100ml red wine 2 tbsp cranberry sauce

1 good sized eating apple, cored & thinly sliced (no need to peel it)

quick scandi-style red cabbageserves 4, prep 5 mins, cook 50 mins

Heat the oil in a large wide frying pan, wok or casserole, one with a lid (or you can cover the cabbage with a layer of foil instead). Add the onion and cabbage and fry for 10 mins on a low to medium heat, stirring now and then. Add the juniper, allspice, caraway, bay leaf, vinegar, wine and cranberry sauce. Season, cover and cook on a low heat for 20 mins. Add the apple and cook for a further 20 mins, stirring now and then to stop it catching. Check the seasoning before serving.

Many red cabbage recipes take a good couple of hours to cook. This Scandinavian inspired recipe has lots of warm spicy lavour but takes less than half the time so, as well as serving alongside cold meats, it’s good for a mid-week supper. Try it with pork chops and creamy mashed potatoes with a little of our Riverford beer mustard stirred in.

caulilowerstore In the fridge for up to a week or two.

prepCut the curd (aka the whole caulilower head) into similar sized lorets so they cook evenly. In some recipes you can also use the chopped up stalk, especially in soup.

cook simply1. Boil or steam: 3-4 mins, until just tender.

2. Roast: Cut the cauli into similar sized lorets (not too large or they will burn before they’ve cooked). Toss in just enough olive oil to coat, season and roast in a medium hot oven for 20-30 mins, until just tender and starting to turn golden brown at the edges.

3. Make caulilower rice. The trend for reduced carbs alongside other dietary intolerances means many are looking for diferent options to potatoes and pasta. Caulilower rice tastes pretty good, actually! It’s a light option and adds its own lavour and texture to dishes. I prefer to use butter but oil works if you’re vegan. Use a good veg stock, ideally homemade, or try our ready-made chicken stock if not vegetarian.

caulilower rice

serves 4

50g butter or 2 tbsp oil for frying ½ a very large or 1 small cauliflower (approx 500-600g roughly chopped weight), blitzed to a breadcrumb like texture in a processor

150ml good veg or chicken stock

Melt the butter or heat the oil in a large deep frying pan. Add the caulilower and fry, stirring now and then for a minute or so, until some of the caulilower has toasted to a light golden colour. Season and add the stock. Simmer for approx 4-5 mins, until the stock has been absorbed and the caulilower is tender, but still with bite.

gluten-free cauliflower & almond gratin serves 4 as a main course, 6 or more as a side dish, prep 10 mins, cook 45 mins

Keep the lighter green leaves on your caulilower for colour and lavour. Serve with rice or quinoa and cooked kale or cabbage, or roasted roots. Using a whisk to make any béchamel or cheese sauce is easier and gets a smoother result than stirring with a spoon.

1 large cauli, cut in ½ then each ½ into 6-8 large wedges, keeping the stalk & any lighter inner leaves intact

50g butter

50g rice lour (or use another starchy gluten-free lour, eg. potato)

500ml unsweetened almond milk

100g grated cheddar cheese, plus a little extra for sprinkling

1 heaped tsp dijon mustard (check it doesn’t have any gluten, some do)

2 small handfuls laked almonds

Preheat your oven to 220˚C/200˚C fan/gas mark 6. Steam or boil the caulilower and leaves for 4 mins. Drain and put to one side, so any excess moisture evaporates of. Meanwhile, melt the butter in a pan. Add the lour and stir on a very low heat for 2 mins. Remove from the heat, add 3-4 tbsp of the almond milk and whisk together to make a thick smooth paste. Gradually add the rest of the milk, whisking all the time, until the sauce is smooth. Return to the heat, add the cheese and gently heat for a few mins, until the cheese has melted and the sauce thickened. Stir in the mustard and season to taste. Put the cauli in a baking dish. Pour over the sauce and sprinkle over a little extra cheese. Bake for 15 mins. Sprinkle over the almonds and bake for a further 10-15 mins or so, until the almonds are golden.

cauliflower, squash & coconut soup serves 4, prep 10 mins, cook 35 mins 1 tbsp coconut oil

1 onion (or leek), peeled & chopped 1 small to medium cauli, cut into lorets & stalks, chopped, including any inner light green leaves

1 small (700-800g) squash2 garlic cloves, peeled & inely chopped2 tbsp cardamom pods, lightly bashed with the lat of your knife

2 star anise1 cinnamon stick

a little freshly grated nutmeg400ml tin of coconut milk

800ml good veg stock, plus a little extra1 lime

Heat the coconut oil in a large saucepan. Add the onion and fry on a low heat for 10 mins, stirring now and then. Add the caulilower, squash and garlic and stir for 2 mins. Add the cardamom, star anise, cinnamon, nutmeg, coconut milk and stock and season with salt and pepper. Bring up to a simmer and cook for 20 mins or so, until the veg is soft. Fish out the spices with a slotted spoon. Blitz the soup until smooth. Gently reheat, adding a little more stock if needed to thin the soup to your desired consistency. Check the seasoning and add a good squeeze of lime juice to taste.

warming & aromatic

aloo gobiserves 4, prep 10 mins, cook 35 mins

Some aloo gobi recipes call for cooking the potatoes and caulilower together, but I ind parboiling (partly cooking in a pan of salted boiling water) the potatoes speeds up this dish; they can take ages otherwise, and the cauli just ends up overcooked and mushy. Serve with warm naan bread, mango chutney and yogurt or raita.

2 tbsp coconut oil

1 very large or 2 small onions2 garlic cloves, peeled & crushed3cm fresh ginger, peeled & inely grated

2 tsp black mustard seeds

½ tsp turmeric

1-2 fresh chillies, deseeded (leave the seeds in for more heat) & inely chopped, or use chilli flakes

1 tbsp curry leaves (you can buy these dried)

600g potatoes, peeled & cut into rough 2-3cm chunks, parboiled for 6-8 mins, depending on size, until almost tender

1 medium caulilower, chopped into bite sized lorets, plus any inner light green leaves

2 large tomatoes, diced

1 lemonsalt

handful fresh coriander leaves (optional)

Heat the coconut oil in a large heavy-based pan, one with a lid (or use a piece of foil). Add the onion and fry on a low heat for 10 mins, stirring now and then to stop it catching. If it does start to catch and burn, add a splash of water and turn the heat lower. Add the garlic, ginger, mustard seeds, turmeric, chilli and curry leaves. Turn the heat up slightly and fry until the mustard seeds start to pop. Add the potatoes, caulilower, tomatoes and the juice from ½ the lemon. Season with a little salt, cover and cook on a low to medium heat, stirring now and then, for 10-12 mins, until the cauli and potatoes are tender. It shouldn’t be too wet a mixture, but add a splash of water if it starts to catch on the bottom of the pan. Check the seasoning and add a little more lemon juice to taste. Sprinkle over the the coriander leaves to serve, if using.

A bright and fresh side dish, with aromatics from the safron and bay.

pinch of safron strands2 tbsp rapeseed oil

1 medium caulilower, cut into florets

2 garlic cloves, peeled & crushed6 bay leaves, roughly torn100ml dry white winejuice from ½ a lemon

Put the safron in a small heatproof bowl. Add 50ml of just-boiled water and leave to infuse for 5 mins. Heat the oil in a large, wide heavy-based pan. Add the caulilower, garlic and bay leaves and stir on a medium-high heat for 3 mins. Add the wine and bubble for 2 mins. Then add the safron strands with their soaking liquid and the lemon juice. Season. Simmer for 6-8 mins or so, stirring now and then, until the cauli is tender but not mushy. Check the seasoning before serving.

cauliflower with saffron, bay & lemonserves 4, prep 5 mins, cook 20 mins

celeriacKnobbly, ugly, but very tasty and versatile; a real winter staple.

store In a cool veg rack or the bottom of the fridge.

prep Scrub well to remove any mud and grit. Don’t try and use a veg peeler, the skin is too tough. Use a sharp knife and don’t be shy; chop of all the brown, knobbly bits. Celeriac discolours quickly once the lesh is exposed to the air. If you’re not using them straightaway, drop chopped pieces into a bowl of cold water with a good squeeze of lemon juice to prevent this happening.

cook1. Roast chunks. Toss peeled, diced chunks in a little oil to coat and season with sea salt and freshly ground pepper. Try sprinkling over a little smoked sweet paprika, chilli or herbs, eg. thyme or rosemary. Roast in the oven at 180˚C until tender, approx 40-45 mins, depending on the size of your chunks.

2. Mash, purée, soup. Make your normal potato mash, substituting ⅓ or ½ the potato with celeriac.

3. Try boiling in milk with garlic (smoked garlic if you can get it is very good), then drain and purée with a little of the cooking milk. Good with scallops and fried bacon pieces, or with game or beef. Or add some stock and make into soup.

4. Boil with potato and apple, then add a little cream and seasoning, and mash.

5. Cut into thin matchsticks. Great in stir fries or coleslaw style salads.

6. Thinly slice and use in gratins.Substitute half the celeriac for potato in your favourite creamy gratin/dauphinoise recipe (we’ve one in our cook book and on our website).

1 celeriac

juice of 1 lemon2 tbsp sunlower or rapeseed oil

2 tsp garam masala

1 tsp chilli powder (or just use ½ tsp for less heat, if you prefer)

¼ tsp turmeric

coarse sea salt

Preheat your oven to 220˚C/200˚C fan assisted/gas mark 6. Peel the celeriac with a large, sharp knife. Cut into 1½

-2cm slices, then into 1½-2cm thick chips. Toss in a bowl with the lemon juice as soon as you cut them, as celeriac can brown quickly. Add the oil and spices to the bowl and toss together to coat. Transfer to a baking sheet and spread them out in a single layer. Sprinkle over a little salt. Roast for 35-40 mins, turning them once halfway through, until tender.

indian spiced celeriac chipsserves 4, prep 10 mins, cook 40 mins

These are really more-ish, as we found when we took the photos! Serve with roasted chicken pieces for a quick and easy supper that kids will (hopefully!) love. Our good-sized organic drumsticks will cook in around the same time as the chips. For veggies, serve with a simple, spicy lentil dal and some yogurt or raita.

whole roasted celeriac serves 4, prep 5 mins, cook 2½ hours

Cook this alongside a roast or casserole. Or to make it the star of a veggie main course,

serve it with a puy lentil and vegetable stew with lots of herbs and garlic, or a creamy mushroom and garlic sauce, and some

cooked cabbage or kale.

1 medium celeriac, approx 1kg

good olive oil

coarse sea salt

a few thyme sprigs

a few garlic cloves

butter to serve

Wash the celeriac well to remove any dirt (use a veg scrubber if you have one). Pat dry with kitchen paper or leave to air dry. Place on a large sheet of foil on a baking tray. Rub it all over with olive oil, sprinkle liberally with salt and add a few thyme sprigs and garlic cloves. Wrap the foil tightly around the celeriac to seal it. Roast for 2 hours at 200˚C/180˚C fan assisted/gas mark 5, then unwrap the foil from the top and roast for a further 20-30 mins, so the skin crisps up a little (large celeriac will take longer to cook). Squidge it a little - the celeriac should feel soft and tender inside. To serve, cut open and add a large knob of butter, like a giant jacket spud. Serve as it is at the table, for everyone to dig in and help themselves.

2 tbsp thyme leaves

50g butter, at room temperature

1 small Riverford chicken, around 1.6kg1 lemon, halved ½ large or 1 small celeriac, cut into rough chunks, approx 5cm

4 carrots, peeled & cut into large chunks2 leeks, halved then cut into thick slices

4 small or 2 large garlic cloves, peeled & crushed or inely chopped

2 rosemary sprigs

2 bay leaves

½ a bottle of Ashridge cider (the rest is a cook’s perk!)

1 pack (500ml) ready-made Riverford chicken stock

Preheat your oven to 200˚C/180˚C fan assisted/gas mark 5. In a small bowl, squidge the thyme leaves into the butter. Carefully push the butter between the chicken skin and breast, taking care not to rip the skin. Gently press your ingers over the top of the skin so the butter gets evenly distributed over the meat. Again, take care not to break the skin. Pop the lemon halves into the chicken cavity.

Put the celeriac, carrots, leeks, garlic, rosemary and bay leaves in a large casserole dish and place the chicken on top. Warm the cider and stock in a small pan, then pour over the chicken. Season with salt and pepper, cover and roast for 1 hour. Remove the lid and cook for 30-45 mins, until the chicken is golden, and the meat cooked through (no pink juices remain). Remove the chicken and strain the veg in to a colander over a large pan to catch the cooking liquid. Keep the veg in a warm place. Boil the reserved cooking liquid to reduce it by approx. half, to make the sauce. Check the seasoning. Put the chicken and veg back in the casserole dish. Gently warm through on the hob (or just pour the warm sauce over the top if the dish is not lameproof), then serve at the table, to share.

winter pot roast chicken & celeriacserves 4-6, prep 10 mins, cook 1 hour 50 mins

Serve this with a bowl of creamy mashed potatoes, or pearled spelt or barley for a healthier option. Pot roasting meat keeps it tender and juicy.

brussels sproutscook simply500g sprouts feeds 4-6 people.

1. Boil or steam. Cook for 5-8 mins, depending on size, until tender. To add extra lavour, melt a little butter in a large frying pan until just browning, add the sprouts, season with salt and pepper and toss together.

These additions work really well with sprouts:

cooked & peeled chestnuts, left whole or roughly chopped

fried bacon pieces (smoked streaky is our favourite)

slivers of garlic

toasted laked almonds or roasted, chopped hazelnuts or pecans

2. Roast. Toss in just enough olive oil to coat and roast at 190˚C for approx. 30 mins or so, until just tender, tossing once half way through. Add a little splash of balsamic or sherry vinegar with the oil if you like.

3. Eat them raw if you dare! Shred inely and use in an Italian style salad with a lemon, mustard and olive oil dressing, sprinkled with parsley, parmesan and toasted hazelnuts. Or use them in coleslaw instead of shredded cabbage.

store In the fridge or cool veg rack. Sprouts on the stalk should keep for a couple of weeks, of the stalk for a week or so.

prep Remove any ragged, tougher outer leaves. Trim the base of the sprout if needed. There’s no need to cut a cross in the bottom to cook them unless the sprouts are very large.

front cover recipe

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.

teriyaki sprouts with chilli & sesameserves 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.

it with a ish 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 irst one can go awry).

make the illing: 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 lour 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 illing. 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.

for the pancakes:

100g buckwheat flour

1 egg

300ml milk

50g butter, melted

for the illing: 25g butter

1 leek, inely shredded200g brussels sprouts, thinly shredded25g 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 lour 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

creamy sprout, leek & smoked ham pancakes makes 4, prep 15 mins, cook 30 mins

these pancakes are

gluten-free

want more recipes?

visit www.riverford.co.uk download our Riverford Veg Recipes iPhone app ask your vegman for help

it’s snow business

Recipes by Kirsty Hale, Riverford Cook