Make your veg sing Ideas for a Christmas Day rich in veg from Riverford cooks & our customers
A word from Guy
Growing your Christmas dinner - slowly Judging by when our turkeys started selling out, many of you were planning your Christmas dinners early in November. For us, it all starts many months earlier when we sit down to the nerve-wracking calculation of how many acres of veg we need for Christmas. Seed potatoes went into the ground in March (around the time our turkeys were hatching), your carrots, parsnips, swede and onions were drilled as seeds in May and June, while Brussels sprouts, cauliflower and red cabbage were planted as plugs in July. Christmas is a time when people really seem to care about flavour and quality in food. Organic growing has its challenges, but I hope this Christmas you’ll enjoy the flavour that I really do believe comes from choosing the right variety, grown in the right way, without being pushed on with huge amounts of water and artificial fertilisers. May this collection of tips and recipes from Riverford cooks and you, our customers, help make veg the shining stars of your Christmas eating. Happy Christmas, Guy Watson
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Contents
The 12 veg of Christmas 5
Brussels sprouts
10
Carrots
15
Cauliflower
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Leeks
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Parsnips
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Potatoes
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Red cabbage
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Swede
eg C lic k eac h v ges to go to pa
47 CanapĂŠs 51
Vegetarian mains
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Christmas leftovers
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Fruit & veg cocktails
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Brussels sprouts Sprouts are the most bitter of the edible brassicas, but bitter can be good provided it’s 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.
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Stir-Fried Sprouts with Cranberries & Pecans By Kirsty Hale, Riverford cook Serves 4-6 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 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.
Riverford customer tip: “Preparation is the key, do as much as you can on Christmas Eve and rope the whole family in. I have great memories of sitting round the table on Christmas Eve putting crosses in the sprouts with my sisters.� Christin Williams
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Roasted Sprouts with Sage & Chestnut Butter By Kirsty Hale, Riverford cook Serves 4-6 as a side 500g Brussels sprouts, trimmed & halved olive oil, to roast 125g salted butter, at room temperature 100g cooked & peeled chestnuts (or use precooked), finely chopped 8 sage leaves, finely chopped Heat the oven to 190°C/Gas 5. Put the sprouts in a baking dish and toss in just enough oil to coat. Season with salt and pepper and roast for 20–30 mins, until just tender but 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.
Variations - Add a few unpeeled garlic cloves to the sprouts before roasting - Toss the sprouts with other cooked greens
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Carrots 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!
To peel or not to peel? As winter progresses, carrot skins can become discoloured and bitter tasting and are better discarded, but the autumn crop scrubs up well and the skin adds lots of flavour and nutrients. If in doubt, a quick scrape with a knife is a good compromise that doesn’t waste too much carrot.
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Roast Carrots with Honey & Fennel By Anna Colquhoun, Riverford cook Serves 4-6 as a side Roasting the carrots intensifies their flavour and really makes a standup side dish. 1kg carrots, peeled 2–3 tbsp olive or rapeseed oil 1½ tsp fennel seeds 4 tbsp honey 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 a good pinch of salt. Spread the carrots in a single layer over a roasting pan lined with baking paper. Roast for around 30 mins until cooked through and caramelising in places – check after 20 mins and turn over to ensure even roasting. Serve hot or warm.
Variations - Add a few sprigs of thyme to the roasting tray. - Swap carrots for beetroot or celeriac - or use a combination of root veg. - Instead of fennel seeds, try cumin seeds or lightly bashed coriander seeds.
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Carrots in a Bag Serves 4-6 as a side 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. 2 rosemary sprigs 2 garlic cloves, unpeeled 2 bay leaves knob of butter 8 good-sized carrots, peeled & chopped on the diagonal into 1cm chunks 2 tbsp olive oil 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 mins; 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!
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Cauliflower After years in the culinary doldrums, condemned by sulphurous memories of school dinners, cauliflower is back; and quite rightly so. Treated kindly, this sturdy brassica is fit for a feast and is much prized in Italy, Asia and Africa – in fact most places apart from where it grows best; in the UK. Cauliflowers love our damp, mild maritime climate, particularly in the mild West. Here are two festive recipe options that really make their flavour stand out.
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Cauliflower, Butter Beans & Kale By Francesca Melman, Riverford cook Serves 4-6 as a side 200g tinned cooked butter beans 1 cauliflower, cut into small florets 100g red Russian kale, blanched, squeezed & roughly chopped 1 tbsp capers, rinsed & drained leaves from a small bunch of tarragon or flat-leaf parsley, roughly chopped wholegrain mustard, to taste vinaigrette, to taste Gently heat the beans in the liquid from the can, along with a dash of water. Lightly steam or boil the cauliflower for 3-6 mins, depending on how big the florets are. Drain the beans and put them into a bowl with the cauliflower, kale, capers, herbs, a generous blob of mustard and a good drizzle of vinaigrette and toss to combine. Taste and adjust seasoning if needed.
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Cauliflower & Almond Gratin (Gluten Free) By Kirsty Hale, Riverford cook Serves 4-6 as a side 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 flour (or use another starchy gluten-free flour, 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 flaked almonds Preheat your oven to 220˚C/gas 6. Steam or boil the cauliflower and leaves for 4 mins. Drain and put to one side, so any excess moisture evaporates. Meanwhile, melt the butter in a pan. Add the flour 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, until golden.
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Leeks Our 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 weathering and hardship they have experienced.
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Leeks with Garlic Cream & Tarragon By Bob Andrew, Riverford cook Serves 4-6 as a side knob 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.
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Lemony Leeks By Kirsty Hale, Riverford cook 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.
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Parsnips 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. We generally wait until November to start harvesting and keep going until late March; avoid buying them any later in the year, when they’ll either be tough and woody or have been shipped from afar.
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Parsnip Skordalia By Bob Andrew, Riverford cook Serves 4-6 This parsnip version of the Greek side dish is good warm with your Christmas dinner, or at room temperature as a dip. 1kg parsnips, peeled & chopped into even-sized chunks 1 bay leaf 2 cloves 400ml milk 60g fresh breadcrumbs 80g flaked almonds, lightly toasted 3–4 garlic cloves, crushed 80ml good olive oil juice of 1 lemon Put the parsnips into a pan with the bay leaf and cloves, and cover with the milk. Bring gently to the boil and simmer for 15–20 mins, until very soft. Remove the bay and cloves, 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.
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Roasted Parsnips with Date & Tamarind By Kirsty Hale, Riverford cook Serves 4-6 1 tbsp tamarind paste รณ tsp fennel seeds รณ tsp coriander seeds 50g pitted dates, finely chopped 1 red chilli, deseeded & finely chopped รณ 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 190ห C/gas 5 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. Keep any leftover dressing in the fridge, or freeze.
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Parmesan Parsnips
C ustomer recipe
By Marion Best Par-boil parsnips, drain and dust in flour. While still hot, roll in grated Parmesan cheese and bake at 200˚C/gas 6 in the oven in a buttery tin.
If you’re vegetarian, we recommend vegetarian pecorino as a good alternative – it’s often tastier than vegetarian parmesan.
Riverford customer tip: “I think my number one tip is to relax. The people you are sharing this celebratory meal with are your nearest and dearest friends and family, they are really grateful to you for doing all the work, they have no idea just how many veg you planned to serve so if you are one short who cares! It does not matter if the timings go a little awry; there is no hurry. They have come to your home because they love you and want to spend time together. Enjoy them and your day as well as your meal.” Patricia Lacey
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Potatoes Are our taste buds too jaded to appreciate the subtle flavours of potatoes? Their reputation has sunk a long way since they left their home in the Andes, where they are still so revered. They have become, for many, a bland, low-cost bulking item on the side of the plate. We select and grow varieties for flavour, not yield. Here are a couple of alternatives to the classic roast spud this Christmas.
Riverford customer tip: “Roast potatoes are even better when they’re coated in polenta! I slice the potatoes at angles so that they have pointy edges, then par boil, coat in polenta, spray with oil and roast. This way you get crunchy roasties without too much fat - yum!” Patricia Lacey
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Gratin Dauphinois By Anna Colquhoun, Riverford cook Serves 6-8 as a side The question of how to cook an authentic version of this dish is often debated. Riverford cook Anna Colquhoun learned this method from a Parisian chef who assured her it was the real deal! 50g butter 700ml whole milk 2 garlic cloves, peeled & smashed 1 tsp fine salt 1 tsp ground black pepper 1 tsp grated nutmeg 1kg medium potatoes peeled and cut lengthways into 4–5mm thick slices 200ml double cream Heat the oven to 180°C/gas 4 and grease a shallow ovenproof dish (about 15 x 20cm) with half the butter. Put the milk, garlic, salt, pepper and nutmeg in a large pan and slowly bring to the boil. Add the sliced potatoes, return to the boil and simmer for 10 mins, until half cooked. Using a slotted spoon, lift the potatoes from the milk into the dish. Discard the milk (or save for another purpose). Shake the dish to distribute the potatoes evenly, pour the cream over and dot with the remaining butter. Bake uncovered for an hour, until the potatoes are tender. To make it easier to cut, let the gratin cool slightly before serving.
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Roast Potatoes with Lemon, Rosemary & Thyme By Anna Colquhoun, Riverford cook Serves 6-8 as a side 1.5kg fairly waxy potatoes (such as Marfona, Orla or Triplo), washed but not peeled, cut into halves or quarters, depending on size 2 lemons, cut into thick slices, plus an extra ½ lemon to finish 7–8 garlic cloves, unpeeled, smashed 4 rosemary sprigs 6 thyme sprigs 4 tbsp olive oil Heat the oven to 180°C/gas 4. Put the potatoes into a pan of cold salted water, bring to a boil, then simmer for 10 mins. Drain and let dry in a colander for a few mins. Transfer to a roasting pan and scatter over the lemon slices, garlic, rosemary and thyme. Drizzle over the oil and toss together with your hands, making sure each potato is coated in oil. Season well Roast for 35–40 mins, turning everything once or twice, until the lemons are starting to caramelise and the potatoes are golden. Squeeze over the extra lemon half, sprinkle with a little salt and serve immediately.
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Red Cabbage Red cabbage shares many growing and storage characteristics with white cabbage but has considerably more culinary potential. Depending on variety and planting date, it can be harvested fresh from the field from July to the first really hard frost, normally around Christmas. There’s no question that classic braised red cabbage makes a wonderful pairing with Christmas roast, but seeing as recipes abound for this, we’ve given you a couple of more unusual (and speedier!) ideas.
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Quick Scandi-style Red Cabbage By Kirsty Hale, Riverford cook Serves 4-6 as a side This Scandinavian inspired recipe has lots of warm spicy flavour but takes less than half the time to make, and has a fresher feel that contrasts well with richer Christmas dinner side dishes. 1 tbsp rapeseed or sunflower oil 1 red onion, peeled & very thinly sliced ½ a large red cabbage, tough core & ribs removed, leaves finely shredded 3 juniper berries, bashed with the flat of your knife ½ tsp allspice ½ tsp caraway seeds 1 bay leaf 1 tbsp red wine vinegar 100ml red wine 2 tbsp cranberry sauce 1 good sized eating apple, cored & thinly sliced (no need to peel it) 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.
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Red Cabbage, Winter Root & Pomegranate Slaw By Francesca Melman, Riverford cook Serves 4-6 as a side This is a bright, crisp side, studded with festive shades of red from the cabbage and pomegranate. Again, a good contrast to richer side dishes. juice from ½ a lemon 1½ tbsp pomegranate molasses (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 finely shredded ¼ large celeriac, or ½ a small one, peeled & cut into fine matchsticks 1 large carrot, peeled & cut into fine matchsticks 1 small or ½ a large red onion, peeled & very finely sliced 2 tbsp finely chopped parsley seeds from 1 pomegranate (optional) Whisk the lemon juice, pomegranate molasses, mustard and olive oil together in a large bowl. Season, 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 (if using) to serve.
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Swede 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.
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Swede Purée & Aillade By Bob Andrew, Riverford cook Serves 4-6 as a side This swede purée is laced with a cautious but pronounced hit of star anise (trust me it works) but too much and the balance is lost and you’ll taste nothing but liquorice. Aillade is a pungent mix of garlic, parsley and walnuts, just think of it as a winter pesto, it should have the same consistency. 1 swede, peeled & cut into 2cm dice 2 bay leaves 1 star anise 1 garlic clove, crushed with seasalt 40g walnuts, lightly toasted large handful of parsley, roughly chopped olive oil 25g butter 1 tbsp crème fraîche Place the swede and bay in a large pan and cover with cold, seasoned water. Gently bring to the boil and simmer until tender; 20-30 mins. Meanwhile, snap off one of the points from the star anise and grind finely in a pestle and mortar or spice grinder. Next, make the aillade. Crush the garlic and walnuts in a pestle and mortar, add the parsley and work it all into a coarse paste. Add olive oil until you a have a spoonable pesto consistency and season. Drain the swede, return to the pan and place on a very low heat for a few mins to evaporate any excess water. Now blend in a food processor with the star anise and butter for a lightly lumpen purée (all part of the charm). Beat in the crème fraîche and adjust the seasoning. Dollop the purée into a bowl and artfully spoon the aillade across the top.
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Lanttulaatikko (Finnish Swede casserole) By Bob Andrew, Riverford cook Serves 4-6 as a side This is a festive staple in Finland, a keystone in any Yuletide spread. We first came across it as one of those culinary curios, but it isn’t too far removed from the classics of our own Christmas canon. The unusual merging of savoury and sweet used here is from a time before certain flavours and spices were marshalled into one camp or the other. 800g mashed swede 150g double cream 1 egg 60g stale white breadcrumbs ½ tsp freshly ground nutmeg ½ tsp ground ginger 1 tbsp molasses/black treacle salt 50g butter Preheat your oven to 160˚C/ gas 3. Whisk the egg into the double cream with the nutmeg, ginger, molasses and half the breadcrumbs. Beat the cream mix into the mashed swede, season with salt and tip the mix into a medium sized oven dish (about 20 x 25cm). Melt the butter in a small pan. Add the remaining breadcrumbs and stir to evenly coat them. Scatter the buttery crumbs evenly across the swede and bake in the oven for 50-60 mins until the top is golden.
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CanapĂŠs
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Parsnip Blinis with Cropwell Bishop, Walnuts & Honey By Bob Andrew, Riverford cook Makes about 12 A strong challenger to the king of festive finger-food, blinis and smoked salmon. These blinis can be cooked and frozen well ahead of time. Defrost and warm through in a low pan or oven to refresh. 3 large parsnips, peeled 2 large eggs, separated 1 dsp of rice flour 30ml crème fraîche 30ml milk butter & olive oil 100g Cropwell Bishop stilton or another good quality blue cheese handful of walnut halves, toasted 1 tbsp of honey Chop the parsnips into ½ inch chunks, removing any woody core. 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 cooled 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.
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Stuffing Bombs By Bob Andrew, Riverford cook Makes about 20 Think of this as a cross between a scotch egg and arancini. We recommend making 2-3 times the amount you think you’ll need; we’ve seen people push their loved ones aside to get to the last few. 500g of herby sausage-meat stuffing 100g fresh mozzarella or other good melting cheese 1 cup of flour 2 eggs, beaten 200g fine dry breadcrumbs (panko are good) sunflower oil for frying 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-beansized 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. Next lay out 3 shallow bowls, put the flour in the first, the beaten 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 egg 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.
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Vegetarian Main Go bac k to contents
Mushroom Roast
C ustomer recipes
By Brenda Bailes 8oz mushooms, chopped 4oz cheddar, grated 4oz breadcrumbs 2 onions, chopped 1 egg 2 tbsp red wine vinegar 2oz butter 1tps or more yeast extract 1 tbsp tomato puree 2oz grated carrot 1tsp mixed herbs 1 garlic clove, crushed Lightly fry the onions in butter, add the mushrooms and cook for a few mins. Turn into a large bowl and add the rest of the ingredients. Mix well. Put into greased baking dish or tin and bake in a moderate oven for 25 -30 mins, or until roast is brown. Serve with parsley sauce or gravy and separate serving of stuffing.
Gluten Free Bread Sauce By Colly Warren There are so many folk who can’t eat wheat, or maybe white bread (and trust me, wholemeal does not make good bread sauce!) a good alternative is to use ground rice. Simmer the milk as usual with bay leaves, peppercorns, cloves and onion, strain and add the ground rice, stir well as it comes to the boil, and simmer for a few minutes as it thickens. Season, and add a knob of butter. Nobody can tell the difference!
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Squash, Kale & Stilton Pie By Kirsty Hale, Riverford cook 1 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 220ËšC/ 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.
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Christmas leftovers Go back to contents
Pickle Recipe
C ustomer recipes
By Teresa Ashby Every Christmas my grandad used to make Russian salad to have with the cold meats. After he died, my mum took over and now I make it every year. It just wouldn’t be Christmas without it. Very simple and easy to make, just enough chopped beetroot for a good red colour, chopped celery and onion with a little vinegar sprinkled on it and mixed well. But to me it tastes of Christmas!
Leftover Sprouts By Mircella Ward I usually roll them in seasoned flour and egg then in freshly made seasoned breadcrumbs (a dried out loaf is better) with a little pinch of nutmeg (or whatever you like) and deep fried for a few mins. It gives a whole new meaning to the Brussels; even my children eat them!
Riverford customer tip: “If running out of fridge space, use the boot of the car.” Patricia Lacey
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Turkey, Ham & Leek Pie
C ustomer recipe
By Nicci Cave 50g butter 2-3 leeks, washed & sliced sprig of thyme 2 tbsp flour 100ml double cream 200g crème fraîche approx. 200g cooked ham/ gammon and turkey, cut into bite size chunks 100g stilton 500g pack ready-made puff pastry or filo (because who wants to faff about on Boxing Day?) Preheat the oven to 200°C/gas 6. In a large frying pan, melt the butter and fry the leeks and thyme until soft and sweet. Remove from the heat. Mix the flour and cream together, add to the leeks with the crème fraîche, chopped meat and stilton. Stir everything together, season and transfer to a pie dish. Roll out the pastry to make a lid for the pie dish (follow pack instructions if using filo). Decorate and glaze as desired. Bake in the oven 25-30 mins until the pastry is golden and the filling bubbling.
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Turkey, Meatball Broth with Greens By Kirsty Hale, Riverford Cook Serves 2 (double up to feed more) 50g white bread, blitzed into crumbs 1 tbsp milk 250g cooked turkey, finely chopped or lightly blitzed in a food processor 1-2 egg yolks 1 tbsp finely chopped sage 1 tbsp finely chopped parsley sunflower or light olive oil, for frying 1 large or 2 small onions, finely diced 1 large carrot, peeled & finely diced 1 celery stick, finely diced 300g shredded green cabbage (e.g. Savoy or January King) 1 litre chicken stock small handful finely grated parmesan In a large bowl, stir the breadcrumbs into the milk. Add the turkey, egg yolk, sage and parsley. Season with salt and pepper and use your hands to mix and squidge it together well. Make sure it sticks together; add a little more egg yolk and/or soaked breadcrumbs if needed. Roll into walnut-sized balls. Heat a thin layer of oil in a large, deep frying pan and fry the meatballs to lightly brown them all over (cook in batches if they don’t all fit). Transfer to a plate. Add the onion, carrot and celery to the same pan and cook for 15–20 mins on a low heat, until tender but not coloured, stirring now and then. If the veg looks like catching at any point, add a splash of water. Add the meatballs, cabbage and stock. Simmer for 5–6 mins, until the meatballs are cooked through (cut one open if you’re not sure) and the cabbage wilted. Check the seasoning and serve sprinkled with the parmesan.
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Parsnip, Brussels Sprout & Bacon Potato Cakes By Kirsty Hale, Riverford Cook Serves 4 200g parsnips, peeled & cut into even-sized pieces (or use leftover boiled, steamed or roasted parsnips) 3 tbsp olive oil 300–400g potatoes, peeled & cut into even-sized pieces 200g brussels sprouts, trimmed 8 rashers smoked streaky bacon, chopped polenta flour (or use ordinary plain flour), for dusting Heat the oven to 200°C/Gas 6. Toss the parsnips with salt, pepper and about 1 tbsp of the oil. Roast in an over tray for 40 mins, 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 mins (skip this bit if using cooked leftovers). 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 mins. Cook the sprouts in plenty of salted boiling water until tender, about 5 mins. Drain well and quarter. Fry the bacon over a medium–high heat with a drizzle of oil in a large frying pan until really crispy. Remove with a slotted spoon and drain. Mix all the veg with the bacon and season. Dust your hands with flour then mould the mixture into patties. Add the remaining oil to the pan and fry the cakes in batches until they are golden brown; 5 mins per side. 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 mins, until piping hot.
Variations - Use raw grated apples instead of bacon for a vegetarian option - A poached or fried egg or sausages are good additions
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Christmas cocktails & tipples
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Mulled Cider or Apple Juice By Cider Andy 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. 5 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.
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Purple Mary By Bob Andrew, Riverford Cook Serves 4 300ml 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 celery sticks 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. 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.
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Clementine Gin Fizz By Kirsty Hale, Riverford cook 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. 30ml gin 60ml 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.
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Happy Christmas from all of us Thank you to all the customers who shared their recipes and tips for this booklet. Please send us your tips for next year! christmastips@riverford.co.uk
riverford.co.uk 01803 227 227 69