Riverford recipes Jan-Feb

Riverford recipes January - February

1. beetroot 2. jerusalem artichokes 3. potatoes 4. purple sprouting broccoli 5. swede

hello

Welcome to a new year full of colour, flavour and good eating. Whether you’re trying to be healthy or still have an appetite for comforting treats, read on for ideas to inspire you to cook with our homegrown winter roots and greens. Happy cooking.

useful bits for your kitchen storecupboard

(R) olive oil sunflower oil creamed horseradish dijon & coarse grain mustard medium-dry sherry crunchy peanut butter coconut cream or milk (R) sweet chilli sauce soy sauce filo pastry breadcrumbs clear honey vinegars flaked almonds capers (R) olives tinned chickpeas tinned tomatoes couscous, quinoa & spelt

want more recipes?

dairy

(R) eggs (R) yoghurt (R) double cream (R) milk (R) butter (R) mozzarella (R) stilton

fresh

(R) lemons & limes (R) oranges (R) garlic

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meat & fish

(R) chicken (R) lamb steaks pollack R = available from Riverford

Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.

beetroot prep

Chop off any leaves and stalks. You can stir fry and eat the leaves if you like bitter greens. Store the roots in the fridge or a cool, dark place.

cook simply

1. Peel and shred or grate into coleslaws or salads.

2. You can boil them whole in their skins until tender, but for the best flavour, roast them: wrap in foil, place in a baking dish and roast at 190°C for anything from 30-40 mins for small beets, or up to 2 hours for large ones. Test by inserting a sharp knife. Roasting intensifies the flavour for use in purées, soups and salads.

3. Beetroot can also be roasted to eat straight away on their own or with other roasted veg: peel them, chop into wedges, toss in olive oil, season, add a splash of balsamic vinegar and roast until tender.

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easy ideas

roasted beetroot glazed in marmalade Roast your beetroot. Peel and cut into wedges and toss with 1 tbsp marmalade, a knob of butter and season with sea salt and freshly ground pepper. Return to a hot oven for 5 mins or so until nicely glazed and heated through. a right proper sarnie Two slabs of sourdough or rye, a thin spread of Riverford mayonnaise, a slice (or two) of our Green’s of Glastonbury cheddar, and a few slices of roasted and peeled beetroot.

Forget all those nasty memories of pickled beetroot, this is the real deal.

beetroot & potato gratin with horseradish serves 6 If you have a mandolin, use it to slice your veg as finely as possible. This serves 6 as a side, but makes a good main served with a green salad for 2-3.

150ml double cream 100ml milk 2 cloves garlic, finely chopped 2 bay leaves leaves from 3 sprigs thyme 2 tsp creamed horseradish sea salt & ground black pepper 500g potatoes, peeled & thinly sliced 500g beetroot, peeled & thinly sliced Preheat the oven to 170°C. Put the cream, milk, garlic, bay and thyme in a pan. Heat gently for a couple of mins until steaming. Remove from the heat and leave to infuse for 10 mins. Discard the bay leaves. Stir in the horseradish and season. Layer the potato and beetroot in a baking dish.

Pour over the cream mixture and turn the veg over to coat it. Cover with foil and bake for 1 hour. Uncover and bake for another 15-30 mins, until the veg is tender (the timing will vary depending on the thickness of your slices). Cover it back up with foil if it looks like it’s browning too much.

beetroot soup with warm spices serves 4 2 tbsp olive oil 1 large onion (or a leek), chopped 1 carrot, peeled & chopped 2 sticks celery, chopped 2 cloves garlic, finely chopped ¼ tsp ground cinnamon scant ¼ tsp ground cloves 500g beetroot, wrapped in foil & roasted whole until tender, then peeled & roughly chopped 400g fresh/tinned chopped tomatoes 800ml veg stock sea salt & ground black pepper Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 mins, stirring occasionally, to soften without browning. Add the garlic and fry for 2 mins. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 mins.

Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.

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beetroot burgers with moroccan spiced lamb with beetroot kale & quinoa salad serves 4

serves 4

200g quinoa 350g beetroot (3ish), peeled & grated 150g carrots (2-3), peeled & grated 1 apple, peeled & grated 1 small onion, finely sliced 120g breadcrumbs 2 large eggs, beaten leaves from 2 sprigs fresh thyme oil for frying 200g curly kale leaves, finely chopped 2 tbsp finely chopped fresh parsley zest & juice of 1 lemon sea salt & ground black pepper extra virgin olive oil for drizzling a dollop of sour cream or yoghurt 2 tsp caraway seeds, toasted in a dry pan for 30 secs or so

for the beetroot purée: 600g beetroot, trimmed of leaves & root, left whole in their skins 120g plain yoghurt sea salt & ground black pepper

Cook the quinoa according to the instructions and leave to cool. Mix together the beetroot, carrot, apple, onion, breadcrumbs, thyme and eggs.

Season with pepper. Chill in the fridge for 30 mins, then form into 8 flattish burgers. Fry in a little oil on both sides until lightly browned. Transfer to a nonstick tray. Bake at 190°C for 30 mins.

Meanwhile, mix the quinoa with the raw kale, parsley, lemon zest and juice and season. Drizzle with a little olive oil. Serve with the burgers and yoghurt, sprinkled with caraway seeds.

for the lamb: 4 lamb steaks 2 tbsp olive oil zest & juice of 1 lemon 2 cloves garlic, finely chopped 3 tsp ground coriander 3 tsp ground cumin 1 tsp smoked sweet paprika 3 tsp fennel seeds for the couscous: 200g couscous knob of butter, about 25g zest & juice of 1 lemon, more to taste large handful chopped fresh herbs – parsley, coriander & mint Preheat the oven to 190°C. Wrap the beetroot in foil and place in a baking dish. Bake until tender (small ones will take 30-40 mins; larger up to 2 hours - test with a knife). Remove from the oven and leave until cool enough to handle, then rub off the skins. Roughly chop, then blitz in

a food processor with the yoghurt, seasoning to taste. Mix the oil, lemon zest and juice, garlic and spices in a bowl. Add the lamb and toss together.

If you have time, marinate in the fridge for an hour or two. Put the couscous in a large bowl and add just enough boiling water to cover. Pop in the butter, stir and leave to absorb for about 10 mins. Fluff it up with a fork.

Add the lemon zest, juice, herbs and

stir. Heat a griddle pan until very hot.

Cook the lamb on both sides for 3-4 mins, depending on thickness. Rest the meat for 5 mins, then serve with the couscous and a dollop of beetroot purĂŠe (warm it in a pan if you like).

jerusalem artichokes

prep

Keep in the fridge or in a cool damp place. You don’t have to peel them; you can just scrub them well with a veg brush. They discolour quickly, so put cut or peeled artichokes in a bowl of water with a good squeeze of lemon juice to stop this happening.

cook simply

To roast, cut them into wedges or large chunks. Toss in just enough olive oil to coat and season with salt and pepper. Roast for 30-40 mins at 200°C. Add a little chopped garlic and rosemary too. Try them roasted in salads with pears, blue cheese, walnuts and winter salad leaves. Or you can eat them raw: slice them thinly into salads or with dips. roasted jerusalem artichokes & potatoes in red wine - serves 4 Preheat the oven to 190°C. Place 500g scrubbed, halved artichokes and 500g peeled potatoes cut into wedges in a baking dish. Add 150ml red wine, 3 tbsp olive oil, 2 chopped garlic cloves and some fresh thyme.

Toss together and season. Roast for approx 45 mins, turning half way through, until the veg is tender.

sautéed jerusalem artichokes serves 4 Slice 600g jerusalem artichokes into rounds. In a pan of salted boiling water, cook them for 8-10 mins, until just tender. Drain. Melt a knob of butter in a pan and add the artichokes.

Sauté until browned. Sprinkle over a pinch of paprika and some chopped parsley to serve.

good with

Goat’s cheese, walnuts, mushrooms, thyme, sage, bacon, roast meat, scallops, prawns, pears, blue cheese.

chicken, jerusalem artichoke & leek filo pie serves 4

500g jerusalem artichokes, skins on squeeze of lemon juice 2 tbsp oil for frying 2 chicken breasts, cut into pieces 80g butter 2 leeks, sliced 4 sage leaves, finely shredded 3 tbsp plain flour 400ml milk 1 heaped tsp dijon mustard leaves from 4 sprigs fresh thyme sea salt & ground black pepper 1 pack ready-made filo pastry large knob of butter, melted Cut the artichokes into wedges and put in a bowl with a squeeze of lemon to stop them discolouring. Boil in salted water for approx 8 mins until just tender. Drain. Heat the oil in a

heavy-based pan. Fry the chicken for a few mins on each side to brown and just cook through. Remove to a plate.

Add the butter, leeks and sage and cook gently for a few mins. Add the flour and cook, stirring, for a couple of mins. Gradually add the milk, stirring, until starting to thicken. Add the artichokes, chicken, mustard and thyme. Season. Cool, then transfer to a pie dish. Take a sheet of filo, brush lightly with butter and place it flat on top of the pie mixture to cover it.

Working with one sheet at a time, tear the filo into thin strips and use to make a ruffle pattern to cover the pie.

Aim for a couple of layers of ruffled pastry. Brush with melted butter as you make each layer. Bake at 180째C for 45 mins until golden.

jerusalem artichoke & leek soup with roasted garlic cream serves 4 1 bulb garlic, left whole 2 tbsp olive oil 2 large leeks, sliced 1 onion, chopped 600g jerusalem artichokes, scrubbed & roughly chopped 1.2 ltr veg stock 1 bay leaf 2 sprigs rosemary a little freshly grated nutmeg sea salt & ground black pepper 4 tbsp double cream splash of marsala, madeira or medium-dry sherry

Preheat the oven to 200°C. Put the whole bulb of unpeeled garlic in a small baking dish. Roast for 40 mins.

Remove and leave to cool slightly.

Squeeze each clove into a small saucepan and discard the skins. Leave to one side while you make the soup.

Heat the oil in large saucepan. Add the leeks and onion. Fry gently for 8 mins to soften. Add the artichokes, stock, rosemary and bay leaf and a little grating of nutmeg. Season with salt and pepper. Bring to the boil, reduce the heat and simmer for approx 25-30 mins, until the artichokes are soft. Remove the bay leaf and rosemary (don’t worry if there are a few leaves left in the

soup). Blitz in a food processor or blender. Add the cream, booze and salt to the roasted garlic pan. Heat gently and mash the garlic into the cream. Serve the soup with a dollop of the cream and grate over a little extra nutmeg to serve.

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winter salad with gado gado dip serves 4 as a starter for the dip: 1 tbsp oil for frying 1 small onion, finely chopped 50g creamed coconut from a packet, or 200ml coconut milk from a tin 125g crunchy peanut butter 2 tbsp Riverford sweet chilli sauce zest of ½ & juice of 1 lime 1 tbsp soy sauce, more to taste

for the salad: 3 carrots, peeled & cut into batons 2-3 jerusalem artichokes, scrubbed & skins left on, thinly sliced 4 small or 2 large potatoes, boiled whole until tender, cut into wedges 2 medium beetroot, roasted in foil, then peeled & cut into wedges 2 eggs, hardboiled for 10 mins, peeled & cut into wedges

a handful of purple sprouting broccoli, blanched for 3 mins, drained, plunged into cold water, then drained again (or use raw/ lightly cooked broccoli or cauli)

To make the dip, heat the oil in a pan. Add the onion and fry gently for 8 mins. If you’re using creamed coconut, stir it in a small heatproof bowl with 200ml boiling water. Add this to the pan, or 200ml coconut milk, along with the peanut butter, chilli sauce, lime zest and juice and soy. Add 2 tbsp water, bring to the boil and simmer for approx 5 mins to thicken. Taste, adding a splash more soy if you like. Serve the sauce (still slightly warm) with a platter of the veg and eggs to dip in.

winter potatoes Maincrop or old (set-skinned) potatoes and new (loose-skinned) potatoes are separate beasts. Because of their different states of maturity, they cook and keep very differently.

The maincrop poatoes you get in winter come in a brown paper bag to stop them going green, which happens when they are in sunlight (you’ll see this in plastic bagged potatoes). Store them in a cool, dark place. They are best roasted, mashed, baked or made into chips.

roast potato tips

1. Use floury varieties like King Edward and Santé if you can get them, although any potato will roast.

2. Peel and chop them into 3 or 4 pieces, depending on size. Boil in salted water for 7-8 mins and once drained, toss them in the colander to fluff them up.

3. Heat your fat (ideally goose or duck fat for a really good flavour) in the roasting tin in the oven before adding the potatoes. Sprinkle them with sea salt to crisp them up.

4. Good things to add to roast potatoes: rosemary, garlic, thyme,

bay leaves, sesame seeds, parmesan, saffron (steep a pinch in 1 tbsp boiling water, then add the liquid to the roasting tin with the potatoes).

mash tips

1. Our top tip is to buy a potato ricer.

This will give you a much smoother result (trying to mash potato with a badly shaped masher risks the potato being overworked and going gloopy).

2. Seasoning well is important. And don’t be afraid of the good stuff: butter, milk and cream.

3. Add some leafy greens. For kids (large or small), try mashing in some cooked broccoli and grated cheddar.

pan-fried pollack with warm potato, kale & dill salad serves 4 900g potatoes, peeled & cut into 2cm dice 3 tsp coarse grain mustard 2 tsp clear honey 1 tbsp cider vinegar 2 tbsp extra virgin olive oil 200g kale, leaves stripped from stalks & finely chopped sea salt & ground black pepper 2 tbsp chopped fresh dill 1 tbsp plain flour 4 pollack fillets, skin on (or other sustainably caught white fish) oil for frying lemon wedges, to serve Boil the potatoes in a pan of salted boiling water for 8-10 mins, until tender. Meanwhile, make the

dressing: whisk the mustard, honey, vinegar and oil in a large bowl. Drain the potatoes and add them to the dressing while still warm. Add the raw kale, season and stir. Sprinkle the flour over the fish skin and season.

Heat a little oil in a heavy-based non-stick frying pan. Add the fish, skin side down and leave to cook on a medium heat for approx 3-4 mins for a 2-3cm thick fillet. Turn it over – the skin should be crispy – if not, give it another min on that side. Turn and cook for about a min or so on the other side to just cook it through. Stir the dill into the potato salad, then serve the fish with the potato salad and lemon wedges.

harira serves 4

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A vegetarian (and vegan) version of this North African dish, which is served all year round but is often used to break the Ramadan fast. Traditional recipes vary by region, including meat, lentils or chickpeas and varying degrees of citrus flavour. Here, we’ve simplified the cooking and used storecupboard ingredients but kept the essentials of celery, pulses, ginger, saffron and tomatoes to make a quick and nourishing meal in a bowl that’s ideal for using up a glut of potatoes. We’ve caramelised the lemons and served them separately, so each person can add extra sweet citrus flavour to their own taste.

3 tbsp olive oil 1 large onion, chopped 2 carrots, peeled & diced 2 sticks celery, diced 3-4 cm fresh ginger, peeled & grated 1 tsp ground cinnamon 1 tsp turmeric pinch ground cayenne or paprika pinch saffron threads 450g potatoes, peeled & diced 1.2 ltr veg stock 400g tin chopped tomatoes 1 tin chickpeas, rinsed & drained juice ½ lemon 2 tbsp chopped fresh coriander sea salt & ground black pepper 2 lemons 1 tsp caster sugar

Heat 2 tbsp oil in a large saucepan.

Add the onion, carrot and celery and fry gently for 8 mins. Add the ginger, cinnamon, turmeric, cayenne and saffron. Stir for 1 min. Add the potatoes, stock and tomatoes.

Bring to the boil, then simmer for 20 mins, or until the potatoes are just cooked. Add the chickpeas and simmer for 5 mins. Add the lemon juice and coriander. Season to taste.

Cut the lemons in half and sprinkle over a little of the sugar on each cut half. Heat 1 tbsp oil in a heavybased frying pan. Add the lemons, cut side down. Fry until they are just caramelised. Serve the soup with the caramelised lemons on the side.

rosemary & sherry baked chicken with saffron potatoes serves 4 4 tbsp olive oil 8 chicken pieces – use a mix of thighs & drumsticks knob of butter 900g potatoes, peeled & thickly sliced (1-2cm) small pinch of saffron threads ½ tsp smoked sweet paprika 6 sprigs rosemary 4 bay leaves, roughly torn 2 cloves garlic, finely chopped 200ml medium-dry sherry sea salt & ground black pepper small handful toasted flaked almonds (optional)

Heat the oil in a large shallow heat and flameproof casserole (or use a frying pan and transfer to a baking dish). Add the chicken and brown on all sides. Remove to a plate. Melt the butter in the same pan. Add the potatoes, saffron, paprika, rosemary, bay and garlic. Toss together. Lie the chicken pieces on top of the potatoes and pour over the sherry. Season.

Bring to the boil, then transfer to the oven. Bake at 180°C for 45 mins, until the chicken is cooked and the potatoes are tender. Sprinkle over the almonds if using.

purple sprouting broccoli (psb) store

In a plastic bag in the fridge.

use

The whole thing: stalk, leaves, the lot. Trim the bottom of the stalk very slightly if it is tough and split the larger stalks for even cooking.

cook simply

1. Either steam or boil for 3 mins. Eat straight away, tossed in butter or with a drizzle of olive oil, a squeeze of lemon and seasoned with sea salt and ground black pepper.

2. Or steam/boil then plunge into cold water to stop the cooking process and keep the bright green colour. Then drain and use in gratins, salads, risottos or a simple pasta dish with olive oil, garlic, lemon, toasted breadcrumbs and parmesan or pecorino. You could fry two or three anchovies in the pan before adding the rest of the ingredients for a deeper, salty flavour.

good with

Parmesan, bacon, chilli, garlic, anchovy, walnuts, goat’s cheese, tomatoes, mushrooms, leeks, fish, oranges and blood oranges.

something different

Try topping your Saturday (or Wednesday!) night pizza with this winter veg – braised leeks and purple sprouting broccoli work well together, with some anchovies, olives and blue cheese.

psb, mozzarella & tomato bake serves 2 as a main, 4 as a side

You could also use calabrese broccoli.

2 tbsp olive oil 1 small leek, sliced 350-400g psb 200g cherry tomatoes, halved 200g mozzarella, roughly torn 2 cloves garlic, finely chopped 1 tbsp fresh marjoram or oregano leaves (or use 1 tsp dried) sea salt & ground black pepper 2 tbsp breadcrumbs extra virgin olive oil for drizzling Heat the oil in a frying pan. Add the leek and cook gently for 8 mins to soften. Steam or boil the broccoli for 2 mins. Drain and refresh in a bowl of cold water. Drain again.

Preheat the oven to 190째C. Toss the broccoli in a shallow baking dish with the leeks, tomatoes, mozzarella, garlic and herbs. Season with salt and pepper. Scatter over the breadcrumbs. Bake for 20-25 mins, until the cheese has melted. Drizzle over a little olive oil to serve.

psb with blood orange hollandaise serves 4 3 tips for making hollandaise:

1. Don’t have the water in the pan too hot, a bare simmer is all you need. Your whisking bowl should fit snugly over the pan but shouldn’t touch the water.

2. If the sauce starts to thicken too much and looks as if it might curdle, take it off the heat for a min and keep whisking in the butter to let it cool slightly.

3. If the mixture curdles, you can try to rescue it by breaking another egg yolk into a clean bowl and putting it over the water, then gradually whisk in the curdled mixture. Keep an eye on the temperature. zest of 1 blood orange 125ml blood orange juice 2 egg yolks 2 tbsp cold water 450ml melted unsalted butter (it’s easiest to have it ready in a jug) fine sea salt lemon juice to taste 350-400g psb Put the orange zest and juice in a small pan, bring to the boil and reduce the liquid to approx 2-3 tbsp.

Strain through a piece of muslin and discard the zest. Put the egg

yolks and water in a heatproof bowl that sits snugly over a pan of barely simmering water. Whisk until the volume has doubled and the mixture has thickened. Remove from the heat and whisk for 20-30 secs. Return to the heat. Very gradually whisk in the melted butter, until the sauce has the consistency of double cream. Stir in the strained orange juice and season with salt to taste (if your sauce is looking a little thick as you whisk in the butter, sometimes adding a splash of the juice at an earlier stage will help). Add a squeeze of lemon if you want to sharpen it slightly. Leave the sauce in the bowl over the pan holding the water, to keep it warm, but take it off the heat. In a pan of boiling water, cook the psb for 3 mins. Drain. Season and serve with a little of the sauce drizzled over.

psb, squash & spelt salad serves 2 as a main, 4 as a side 1 small red onion, finely diced 2 tbsp red, sherry or balsamic vinegar 1 tsp caster sugar 200g spelt grain 500g-600g (1 small) squash, deseeded & cut into thin wedges olive oil for roasting 250g psb 2 oranges 1 tbsp dijon mustard 1 tbsp capers, soaked in water for 10 mins, drained & roughly chopped extra virgin olive oil sea salt & ground black pepper large handful pitted black olives large handful chopped parsley Put the onion in a large bowl with the vinegar and sugar. Leave to macerate. In a pan of boiling water, cook the spelt for 35-40 mins, until

just tender. Drain and leave to cool.

Put the squash on a baking tray and toss in just enough olive oil to coat.

Roast at 190째C for 30-40 mins, until just tender and starting to colour. In a pan of boiling water, cook the psb for 3 mins. Drain, refresh in cold water, then drain again. Peel the oranges and remove any pith. Cut in between the membrane either side of each segment and remove each orange segment. Squeeze any leftover juice into the bowl with the onion. Add the mustard, capers, 4 tbsp olive oil and season. Mix in the spelt, squash, psb, orange segments, olives and parsley.

Check the seasoning and drizzle over a little extra olive oil to serve.

fr on t co ve r re cip e

swede store

Swede keeps well and can be stored in a cool veg rack or the fridge.

use it up

Add cubes of peeled swede to stews and soups. Or mash and use half and half with potato or another root veg as a topping for pies.

easy ideas

mashed swede & carrots A classic combination. Boil cubes of peeled swede and carrots until tender, then mix with butter, a little milk or cream if you have some and plenty of salt and pepper. swede chips Peel and cut into thick sticks, then toss in enough oil and melted butter to coat. Sprinkle with sea salt, freshly ground black pepper and roast at 200째C for 40-45 mins, until cooked through and golden brown. Spice them up if you like, with cayenne, paprika, chilli powder, garam masala or medium curry powder.

roasted with maple syrup Peel and cut a swede into chunks and toss with 2 tbsp oil, 3 tbsp maple syrup and a grinding of salt and pepper. Roast at 200째C for 40-45 mins, until tender and caramelising.

Serve alongside a roast, or with thick cut bacon, gammon or slow-cooked ham hock.

good with

Bacon, spices, coconut.

swede & potato boulangère serves 4

a warming beef stew serves 4

A mandolin is really useful to get the slices as thin as possible. They’re a good investment and not too expensive. This is good on its own as a light supper with braised greens or a green salad, or with thick bacon or gammon. You can use all stock instead of half milk and leave out the butter if you’re vegan.

3 tbsp oil for frying 500g diced beef, suitable for stewing 2 tbsp plain flour 1 tsp english mustard powder 1 onion, roughly sliced 2 cloves garlic, finely chopped 3cm fresh ginger, peeled & grated 1 tsp paprika 2 carrots, chopped in 1-2 inch pieces 1 small swede, peeled & chopped 350ml beer 300ml beef stock 400g tin chopped tomatoes sea salt & ground black pepper

½ large swede, peeled, quartered & very thinly sliced 4 medium to large potatoes, peeled & very finely sliced 1 onion, finely sliced 2 cloves garlic, crushed 125ml hot veg stock 125ml milk sea salt & ground black pepper a little butter for greasing & dotting Preheat the oven to 180°C. In a large bowl, mix the swede, potatoes, onion and garlic together. Season well with salt and pepper. Grease a gratin or baking dish. Spread the veg out evenly in the dish. Pour over the stock and milk. Dot with butter. Bake for about 45-60 mins, depending on your oven, until the veg is cooked and has a brown and crispy top.

Preheat the oven to 150˚C. In a flame and ovenproof casserole dish, heat 2 tbsp oil and fry the beef until brown on all sides. Add the flour and mustard and cook for a couple more mins. Remove the beef, add a little more oil and fry the onion for a few mins to soften. Add the garlic, ginger, paprika, carrots and swede and cook for a couple more mins. Put the beef back in the pan, with the beer, stock and tomatoes. Season. Heat until bubbling, then cover and transfer to the oven for 2-3 hours. Test it after 2 hours and cook for longer if needed, until the meat is very tender. Keep an eye on the liquid and top up with a little more stock if needed.

indian spiced swede serves 2-3 as a main, 4-6 as a side This makes a good main course served with rice.

2 tbsp sunflower oil 3 tsp cumin seeds 1 tsp black mustard seeds Âź tsp turmeric 1 red onion, finely sliced 3-4cm piece ginger, peeled & grated 2 cloves garlic 2 chillies, deseeded & finely chopped 600g swede (approx 1 small), cut into small dice 400ml tinned coconut milk 200g cavolo nero, leaves stripped from stalks & shredded sea salt & ground black pepper juice of 1 lime, more to taste 4 tbsp chopped fresh coriander Heat the oil in a large frying pan or wok. Add the cumin and mustard seeds. Fry for about 1 min, until the seeds pop. Add the turmeric, onion, ginger, garlic, chilli and swede. Fry for a couple of mins. Add the coconut milk and 100ml water. Bring to the boil, reduce the heat and simmer gently until tender, approx 10-12 mins. Add the cavolo nero and cook for another 3-4 mins, until the greens have wilted. Season, then stir in the lime juice and coriander to serve.

root veg & blue cheese pasties makes 8 To serve: TOWIB (the only way is beans). We’ve made our pasties the Devon way with the crimping on top, but you could make a Cornish version with the crimping on the side. These can be made up to the point of baking, then frozen. You can cook them straight from the freezer, so it’s a good way to use up odd bits of root veg. Just bake them a bit longer. for the pastry: 500g plain flour 250g cold unsalted butter, cut into small dice 1 tsp sea salt 2 egg yolks approx 6-8 tbsp cold water 200g swede, peeled weight, cut into 1cm dice 100g carrot, peeled weight, cut into 1cm dice 100g parsnip or celeriac, peeled weight, cut into 1cm dice 100g onion, peeled weight, cut into small dice 150g stilton or other blue cheese, crumbled sea salt & ground black pepper 1 egg, beaten

Put the flour, butter and salt in a food processor. Pulse until the mixture looks like fine breadcrumbs. Add the egg yolks and pulse to combine (don’t over-mix). Gradually add the water.

Stop pulsing the moment it looks as if it’s starting to come together.

Transfer to your work surface or a bowl and form into a ball (press it together rather than kneading it).

Wrap in clingfilm and chill in the fridge for at least 30 mins; ideally for an hour or two. In a large bowl, mix the filling ingredients together, seasoning well, particularly with

pepper. Split the pastry into 8 similar sized pieces. On a lightly floured work surface, roll out each piece into a circle approx 17-18cm. Use a bowl as a template to cut around if you have one (it’s easier). Divide the mixture between the pastry. Fold up the sides and press together, crimping as you go. If the pastry splits slightly, press it back together or patch it with a small offcut, no one will mind!

Place on a baking sheet lined with baking parchment (not greaseproof paper). Bake at 170°C for 45-50 mins until golden.

want more recipes?

Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.