Riverford recipes March - April
1. purple sprouting broccoli 2. spring greens 3. leeks 4. asparagus
Spring Greens & Spelt Risotto with Thyme made by Kirsty at the farm
eat your greens
Here comes the hungry gap; farmerspeak for when the winter veg drops off and new season crops are not quite ready. There are plenty of greens around though, so we’ve packed this booklet with ideas to liven up the last of the leeks and purple sprouting broccoli. And it’s time to look forward, with recipes for the first spring greens, as well as early asparagus from our Spanish grower Pepe. First up, 6 quick tips for things to toss, drizzle and throw on any greens. Each makes enough to dress 300-400g green veg.
1. chilli & parsley oil
a small handful parsley leaves, finely chopped 1 large garlic clove, crushed 1 red chilli, deseeded & finely chopped 100ml good olive or rapeseed oil
3. gremolata
Good on fish and chicken, too. 2 garlic cloves, finely chopped finely grated zest from 2 small lemons 2 tbsp chopped parsley leaves
Mix everything together in a small bowl or shake in a jam jar. Season with salt and pepper to taste. This keeps well.
Mix the garlic, zest and parsley in a bowl and add a tiny squeeze of lemon juice. Season with salt and pepper.
2. beer mustard & tarragon dressing
4. tahini & lemon dressing
Whisk the mustard and oil together in a small bowl. Add the tarragon, season with salt and pepper and stir in a little lemon juice to taste.
Stir together the tahini and yoghurt to make a smooth paste. Whisk in the other ingredients with a few tbsp water, to get the consistency of pouring cream. Season with salt and pepper to taste.
2 tsp Riverford beer mustard 4 tbsp olive oil 1 tbsp finely chopped tarragon leaves (or chervil) a squeeze of lemon juice
2 tbsp light tahini (sesame paste) 2 tbsp yoghurt 1 garlic clove, crushed 2 tbsp good olive oil juice of 1 lemon, to taste
5. bagna cauda
Drizzle over greens or use as a dip. 8 garlic cloves, peeled 200ml milk 10 anchovy fillets 100g soft butter olive oil Simmer the garlic in a pan with the milk until soft. Transfer to a food processor with the anchovies. Blitz until smooth. Gradually add the butter, then drizzle in enough oil to make a sloppy sauce. Season with salt and pepper to taste (you won’t need much salt if any, as the anchovies are salty). If the sauce splits, warm and whisk it gently in the pan again to bring it back together.
want more recipes?
6. hollandaise
2 egg yolks 450ml melted butter (have it ready in a jug) fine sea salt lemon juice to taste Put the egg yolks and 2 tbsp cold water in a bowl over a pan of barely simmering water. Whisk until doubled in volume and thick. Remove from the heat and whisk for 20-30 secs. Return to the heat. Very gradually whisk in the melted butter, until it resembles double cream. Squeeze in some lemon juice and season with salt to taste.
visit www.riverford.co.uk download our Riverford Veg Recipes iPhone app ask your vegman for help
1. purple sprouting broccoli store
In the fridge, in a plastic bag to keep its moisture.
use
The whole thing: stalks, leaves, the lot. Trim the bottom of the stalk lightly if it’s very large and tough. A good tip is to split any larger stalks to help the broccoli cook more evenly.
cook simply
1. Steam or boil for 3-4 mins until tender. Eat straight away, tossed in a little melted butter or olive oil, seasoned with sea salt and freshly ground pepper, with a squeeze of lemon if you like. 2. Cook as above, then drain and plunge into a bowl of iced water to stop the cooking process and keep the colour, then drain and use in gratins, salads, pasta or risotto. 3. Good roasted or added to stir fries.
flavour matches
Parmesan, anchovy, tomatoes, bacon, chilli, garlic, walnuts, hazelnuts, goat’s cheese, mushrooms, leeks, wild garlic, oranges, lemon.
linguine with purple sprouting broccoli & chilli, with poor man’s parmesan v serves 2, prep 10 mins, cook 12 mins
Poor man’s parmesan, or pangrattata, is breadcrumbs fried with garlic and chilli. It’s traditionally used to sprinkle over pasta. You could also use it on salads, fish or chicken. Leave out the anchovies if you’re vegetarian. 200g linguine (or use spaghetti) 4 tbsp good olive oil plus some for drizzling 2 anchovies (optional) 4 tbsp coarse breadcrumbs 1 large garlic clove finely grated zest from ½ a lemon ½-1 red chilli, deseeded & finely chopped 200g purple sprouting broccoli, cut into even-sized pieces if large small handful chopped fresh parsley
Cook the pasta in salted boiling water according to the packet. Meanwhile, gently heat 4 tbsp oil in a pan, add the anchovies if using and mash them in with a wooden spoon. Add the garlic and breadcrumbs and stir until crispy. Stir in the lemon zest and chilli. Steam or boil the broccoli for 4 mins until tender. Drain the pasta and stir in a good drizzle of olive oil and the parsley. Toss with the broccoli and breadcrumbs. Season with salt and pepper to taste.
purple sprouting broccoli with chorizo & potatoes serves 2, prep 10 mins, cook 30 mins
Simple and very tasty, this relies on the great taste of our cooking chorizo. Serve as a side for simply cooked chicken, or increase the quantities slightly for a main course. 300g potatoes, left whole in their skins 200g purple sprouting broccoli 1 Riverford cooking chorizo sausage oil for frying, eg. light olive lemon wedges & a little chopped fresh parsley to serve (optional) Boil the potatoes in salted water until tender, 20 mins or so, depending on size. Boil or steam the purple sprouting broccoli for 4 mins, until just tender.
Drain and refresh in very cold water, then drain again. Peel the skin off the chorizo. Chop the potatoes into wedges. Heat 1 tbsp oil in a frying pan, crumble in the chorizo, add the potato and fry for a few mins to cook the chorizo through and crisp the potato. Add the broccoli and fry for a min to warm through. Season with salt and pepper. Serve with a squeeze of lemon and a sprinkling of parsley if you like.
roasted purple sprouting salad with mediterranean flavours v serves 2 as a light main, prep 15 mins, cook 80 mins
you could make this more substantial by serving with grilled chicken
A sort of panzanella/niçoise hybrid, with lots of Mediterranean flavours. 8 cherry tomatoes, cut in ½ crossways good olive oil 3 eggs 200g purple sprouting broccoli, cut into even-sized pieces 150g stale sourdough or ciabatta, broken into chunky bite-sized pieces 2 tbsp capers 12 black olives handful of basil leaves lemon juice, to taste First, make the roasted tomatoes (you could make them in advance and store them in an airtight container in the fridge). Line a baking tray with greaseproof paper, place the tomatoes on the tray, cut side up, and drizzle with olive oil and season with salt and pepper. Roast at 180˚C for 45 mins. Put the eggs in a pan of cold water. Bring to the boil and cook for 8-10 mins, depending on size. Drain and refresh in very cold water to stop the edges of the yolks from turning grey. Toss the purple sprouting broccoli in a baking tray with a little oil to coat and season with salt and pepper. Toss the bread in oil on another tray and season. Roast at 200˚C. The bread will take 20-25 mins or so to
crisp up. The broccoli might take a little longer, depending on size; it should be just starting to brown and crisp up. Toss both half way through. Blitz the basil leaves with 4 tbsp oil (a hand blender is ideal). Add a squeeze of lemon to taste. To serve, carefully peel the eggs and cut into wedges. Toss gently with the rest of the ingredients, drizzling in the basil oil dressing and seasoning with salt and pepper to taste.
2. spring greens store
In the fridge, in a plastic bag. Make them one of the first things you eat from your vegbox, ideally within 3-4 days.
prep
Trim off any tough base stalks. Wash the leaves and leave to drain. Cut out any larger tougher middle ribs, although if they are particularly tender or small leaves you can use the ribs too. Shred the leaves.
cook simply
1. Boil or steam for 2-3 mins until wilted, add butter and salt and pepper. 2. Heat a little oil or butter in a pan, add the greens and stir until wilted. Season
to taste, adding a little lemon if you like. If you have some wild garlic, add a few shredded leaves. 3. Stir fry in a little groundnut or sunflower oil, with garlic and soy sauce. Try adding finely sliced chilli and grated ginger. Sprinkle with a few toasted and chopped peanuts or cashews or lightly toasted coconut if you like.
easy ideas
1. Add to curries, stews and soups (eg. our Leek, Spring Green & Apple Soup later on in this booklet), use with pasta and risottos. 2. Use in recipes that call for cabbage, including coleslaw. 3. Grill or pan fry thick white fish fillets and serve on top of steamed spring greens, sprinkled with gremolata (see our dressings section at the front), with boiled, buttered spuds.
flavour matches
Bacon, chilli, coconut, garlic, wild garlic, spring onions, fish, lemon, goat’s cheese, parmesan, roast chicken, pork.
spring greens & spelt risotto with thyme v serves 2, prep 10 mins, cook 40 mins knob of butter (approx 20g) 1 large onion, finely chopped (or use a leek) 2 good sprigs of thyme or lemon thyme, leaves only 200g pearled spelt, rinsed 600ml hot veg stock 300g spring greens, rib stalks cut out, leaves left whole 50g parmesan or vegetarian equivalent, finely grated Melt the butter in a heavy-based pan and fry the onion very gently for at least 10 mins, stirring now and then, until soft and translucent. Add the thyme and spelt and stir for 1 min. Add the
stock, season with salt and pepper and simmer gently for 25-30 mins, until the spelt is tender and almost all the liquid has absorbed (you don’t need to stir it as much as risotto rice). While the spelt is cooking, boil the spring green leaves in a pan of lightly salted water for 6-8 mins until tender. Drain, plunge into a bowl of very cold water, leave to cool, then drain again. Squeeze out any excess liquid, then finely shred the leaves. Once the spelt is just tender, add the spring greens and parmesan and stir for a min or two to combine. Check the seasoning before serving.
front cover recipe
spring green & parmesan tart v serves 6, prep 65 mins inc. chilling time, cook 50 mins for the pastry: 250g plain flour, plus extra for dusting 1 tsp fine sea salt 150g cold unsalted butter, chopped 1 egg, lightly beaten 1 tbsp milk for the filling: 300g spring greens, rib stalks cut out small knob of butter 1 large onion, diced 4 eggs, lightly beaten, plus 1 egg yolk 250ml double cream 100g parmesan or vegetarian equivalent, finely grated a few wild garlic leaves (optional) In a large mixing bowl, rub the flour, salt and butter together with your fingertips until it resembles fine breadcrumbs. Make a well in the centre and add the rest of the ingredients. Bring together into a smooth dough with your fingertips. Turn out onto a lightly floured work surface and shape into a ball. Wrap in clingfilm and chill for at least 30 mins, ideally longer. Lightly grease your tart tin with butter. Roll out the pastry into a 3mm thick circle; use the tin as a template and cut it slightly larger than the base. Roll the pastry around your floured rolling pin, then lift and roll it out into the tin. Press
you'll need a 9-10cm fluted tart tin
firmly but gently into the grooves. Fold the excess pastry over the top of the tin and roll firmly over the top with your rolling pin to cut off any excess. Prick the base several times with a fork, then chill the pastry for 15 mins. Cut a piece of baking paper or foil large enough to cover the base and sides of the tin. Line with ceramic baking beans or dried pulses, making sure the beans and paper are snugly pushed into the sides of the tin. Bake at 180˚C for 15 mins. Remove the beans and paper, then bake for another 10-15 mins. The base should be dry and crisp and the top of the pastry edges golden. Leave to cool completely. Cook the onion very gently in butter for approx 10 mins, stirring now and then, until soft without colouring. Leave to cool. Boil the spring green leaves in lightly salted water for 6-8 mins, until tender. Drain, plunge into very cold water and leave to cool. Drain, squeeze out any excess liquid, then finely shred the leaves. Mix in a jug with the onion, eggs, cream, milk, parmesan, shredded wild garlic leaves if using and season (not too much salt as the parmesan is salty). Pour into the pastry case. Make sure all the green bits are covered by the egg so they don’t burn. Bake for 30 mins or so until just set and golden. Serve just warm or at room temperature.
tarka dal with spring greens v serves 2, prep 15 mins, cook 30 mins
A quick dal with added greens - great for a midweek supper. If you have more time, you could add a little more water and cook the mung for longer so they mash down and turn really creamy. oil for frying, eg. sunflower 1 small onion, finely sliced 125g yellow mung dal (or use red lentils), rinsed well 1 large garlic clove, finely chopped 2-3cm piece ginger, peeled & grated 1 chilli, deseeded & finely chopped ½ tsp turmeric 200g spring greens, rib stalks cut out small handful of fresh coriander leaves lemon juice to taste for the tarka: 2 tbsp oil 2 tsp black mustard seeds 2 garlic cloves, very finely sliced Ÿ tsp dried chilli flakes 1 tsp cumin seeds
Put the mung in a large heatproof bowl, pour over 600ml boiling water and leave to soak. Meanwhile, heat a little oil in a large heavy-based saucepan and fry the onion gently for 10 mins, until soft and translucent, then add the garlic, ginger, turmeric and chilli. Cook for another couple of mins. Skim any scum from the top of the mung, then add them and the soaking liquid to the onion. Bring to the boil, then simmer for approx 20 mins, until the mung are cooked through and soft. You can mash them lightly if you like, for a creamier texture. While the mung are cooking, boil the spring greens for 6-8 mins until tender. Drain and refresh in very cold water, then drain and squeeze out any liquid. Finely shred the leaves. To make the tarka, gently heat the oil. Add the mustard seeds, garlic, chilli and cumin. Fry, stirring constantly, for a min or two, until the mustard seeds pop. While the tarka is heating up, stir the spring greens into the mung to warm through, then add the coriander and serve, drizzled with the tarka.
3. leeks store
Keep in the bottom of the fridge for a week or so. You can use the green and white parts for most recipes.
prep
To wash, split the leek lengthways, keeping the base intact and rinse it well under a running tap.
using your last leek
Leeks are often one of the veg lurking in your box towards the end of the week. But there are lots of simple and tasty ways you can use them up. 1. You can use a leek instead of an onion in many recipes. 2. Try frying thin shreds of leeks and use to top stews, soups and stir fries. 3. Make a simple leek and bacon pasta sauce. Finely slice some leek, then sweat gently in butter and oil for 10 mins. Add a dollop of cream and some salt, pepper, mustard and crispy bacon.
4. This side dish is really good with grilled fish or roast meat. Finely slice your leek, then cook it slowly in butter until soft. Add a glass of red wine and simmer until reduced. Season and serve.
flavour matches
Bacon, cheese, chicken, thyme, tarragon, garlic, fish, potatoes.
griddled leeks, wild rice & quinoa, chervil & mustard dressing v serves 4 as a side dish, prep 10 mins, cook 40 mins
3 medium leeks, cut into 5cm lengths 75g wild rice 50g quinoa (we used a mixture of red & white quinoa for colour - red has a nutty flavour) 3 tbsp good olive oil plus some for drizzling 1 tbsp vinegar (whatever you have to hand - white, balsamic, cider) 2 tsp dijon mustard juice of ½ lemon, to taste 15g fresh chervil leaves Boil the wild rice for 35-40 mins until tender. Meanwhile, boil the leeks in another pan for approx 8 mins, until tender. Scoop them out with a slotted spoon and put in a bowl of cold water to refresh, then drain. Add the quinoa to the pan the leeks were in and boil for 15 mins. Whisk 3 tbsp oil, vinegar, mustard and lemon juice in a small bowl. Season with salt and pepper. Heat a griddle pan. Toss the drained leeks in a little oil. Griddle on each side to make ridge marks. Drain the rice and quinoa. Toss in the dressing with the chervil, saving a few leaves. Check the seasoning. Serve on a platter with the leeks and garnish with the reserved chervil leaves.
leek, spring green & apple soup v
serves 4, prep 10 mins, cook 35 mins small knob of butter 1 tbsp olive oil 1 large onion, finely sliced 600g leeks (approx 3-4 large), finely shredded 2 apples, peeled & diced 2 garlic cloves, crushed ½ a 500ml bottle of cider 1 litre veg stock 100g finely shredded spring greens 150g fried smoked bacon pieces (optional) Heat the butter and oil in a large pan. Add the onion and leeks. Fry on a low heat for 10 mins. Add the garlic and apple and cook for 2 mins. Add the cider and simmer for 5 mins. Add the stock, bring to the boil, reduce the heat and simmer for 10 mins. Add the spring greens and simmer for 5 mins, or until the greens are tender. Blitz until smooth or leave chunkier, whichever you prefer. Serve with the cooked bacon pieces scattered over the top.
leek & smoked cheese macaroni v serves 1, prep 10 mins, cook 35 mins Increase the quantities to serve more people. 100g wholewheat macaroni a little olive oil 10g butter 100g shredded leek (approx 1 small) olive oil 10g flour ½ tsp dijon mustard 200ml milk 50g green’s of glastonbury smoked cheddar, plus a little extra for topping 1 tbsp breadcrumbs (optional)
Boil the pasta in salted water for 8 mins. Meanwhile, gently cook the leeks in butter for 8 mins. Drain the pasta and toss in a little olive oil. Add the flour to the leeks and stir for 2 mins. Stir in the mustard. Gradually stir in the milk. Add the cheese and heat gently, stirring, to thicken the sauce. Season to taste. Transfer to a small baking dish and sprinkle over a little more cheese and breadcrumbs if using. Bake at 200ËšC for approx 20 mins, until golden.
swineherd’s pie
serves 4, prep 10 mins, cook 1 hour 15 mins
a pork mince version of cottage pie - good with seasonal greens
1kg potatoes, peeled & diced large knob of butter splash of milk or cream oil for frying, eg. sunflower or light olive 400g Riverford pork mince 1 large leek, cut in ½ lengthways, finely shredded 2 carrots, peeled & finely diced 2 sticks celery, finely diced either 1 tsp dried fennel seeds, or 4-5 shredded fresh sage leaves, or the leaves from 2 sprigs fresh thyme (whichever is your favourite) 1 apple, cored & cut into small dice 2 tsp dijon mustard Put the potatoes in a pan with a good pinch or two of salt. Bring to the boil. Cook for 12-15 mins, until tender. Drain, leave to steam in the colander for a couple of mins to dry out, then mash well with a knob of butter, a splash of milk and some salt and pepper to taste. While the potatoes are cooking, add 1 tbsp oil to a large pan. Add the pork and fry to brown all over, stirring to break up any large chunks. Remove with a slotted spoon to a plate. Add a splash more oil to the pan, along with the leek, carrot, celery and fennel seeds or herbs. Fry gently, stirring now and then to stop it catching, for 8 mins. Add the pork back to the pan and stir in the apple and mustard. Season with salt and pepper.
Add 600ml water, bring to the boil, reduce the heat and simmer very gently for 30 mins, keeping an eye on the liquid - you want it to reduce slightly but not dry out. Transfer the mixture to a pie dish. Top with the mash, spiking it up with a fork. Bake at 190˚C for approx 25-30 mins, until the topping has crisped up slightly.
and
h
er
ld
ou
sh
loin belly
leg
glamorgan sausages v serves 4, prep 40 mins, cook 40 mins
This old Welsh recipe uses traditional leeks and sharp, creamy Caerphilly for a vegetarian alternative to bangers. Serve with mash and gravy if you like. A bowl of honey and mustard roasted carrots or parsnips are particularly good for dinner, as are baked beans for brunch! Or serve with chutney (Riverford Doverhouse chutney is good with this). 1 tbsp olive oil, plus extra for greasing small knob of butter (approx 15g) 2-3 leeks, finely shredded (approx 350g shredded weight) 2 tbsp fresh or 2 tsp dried thyme leaves 150g breadcrumbs, plus 100g for coating 150g caws cenarth caerphilly cheese, crumbled 3 eggs, beaten (beat 2 together and keep 1 separate) 2 tbsp plain flour Heat the oil and butter in a heavybased pan. Add the leeks and thyme and season with salt and pepper. Fry on a low heat, stirring occasionally,
for approx 10 mins, until soft but not coloured. Remove from the heat and leave to cool. Stir in the breadcrumbs and cheese. Gradually add 2 eggs, a little at a time until the mixture just holds together (you may not need it all, but you can use any left over with the other egg later). Form the mixture into 8 even-sized fat sausage shapes with your hands. Roll each in a little flour, the other beaten egg, then the extra breadcrumbs, until coated. Place on a non-stick baking tray, lightly greased with a little oil. Chill in the fridge for 30 mins. Preheat the oven to 200째C. Bake for 25-30 mins, until crisp and golden.
4. asparagus It might seem a little early for asparagus, but we get an early crop, usually in April, from our Spanish grower Pepe, before we move onto the English crop.
store
In the fridge. Eat it as soon as you can. To help keep it fresh, stand the spears upright in a pot with a little water, or wrap the base of the stalks in damp kitchen paper.
prep
Hold the spear in your hand and bend it until it snaps, to remove the woodier bottom end.
cook simply
1. Boil or steam. Thin spears take about 2 mins, thicker spears 3 or even 4-5 mins if very fat. Each year varies; slow growing conditions make for fat short spears, but they all taste good! Toss cooked spears in a little melted butter and season with salt and pepper. Add a squeeze of lemon if you like. 2. Toss in a little olive oil and grill or griddle for 5 mins, turning now and then. Or blanch (boil) the spears for 2-3 mins, depending on size. Wrap each in
air-dried ham, eg. prosciutto or serrano. Lightly toss in olive oil, then griddle until golden. 3. Roasting locks in the flavour. Toss in olive oil, season and roast for 10-15 mins until just tender. Eat as they are or crumble over some toasted chopped hazelnuts, a drizzle of olive oil and a splash of balsamic or sherry vinegar. 4. Sprinkle with sea salt and dip in boiled eggs instead of soldiers.
asparagus & wootton dairy millstone frittata v serves 1-2 depending on how greedy/hungry you are, prep 10 mins, cook 15 mins Wootton Dairy’s Millstone is a tangy, firm sheep’s cheese. You can multiply the amounts to make a bigger frittata for four. small knob of butter 1 shallot or small onion, diced 200g asparagus, woody ends snapped off 3 eggs, beaten 50g wootton dairy millstone sheep’s cheese, crumbled salad leaves, to serve Heat the butter in a small frying pan over a low heat. Add the shallot or onion and cook gently for 8 mins until soft and translucent, stirring to stop it
catching. Add the asparagus and cook for 3 mins, stirring. Put your grill on. Pour the eggs into the pan and season with salt and pepper. Cook until almost set, without stirring. Sprinkle over the cheese and pop under the grill until just set and the cheese is melted and golden. Leave to cool slightly and serve warm, cut into wedges, with a green salad.
an save any leftovers for envy-worthy lunchbox
steak & asparagus stir fry with jasmine rice serves 2, prep 10 mins, cook 25 mins
We used one steak between two, or try our beef stir fry for a cheaper cut. 200g jasmine rice 1 star anise sea salt 1 tbsp sesame seeds (we used black) oil for frying to a high temperature, eg. sunflower 1 rump steak, cut into strips across the grain (or use our beef stir fry) 200g asparagus, trimmed of their woody ends & cut in half small piece of fresh ginger, peeled & very finely sliced 1 small garlic clove, finely chopped 1 red chilli, deseeded & finely sliced lengthways 2 spring onions, thinly sliced on the diagonal 3 tbsp hoisin sauce 1 tbsp soy sauce Put the jasmine rice and star anise in a small saucepan (one with a lid). Add a pinch of salt and 400ml water. Bring to the boil and cook for 5 mins, then cover, remove from the heat and leave to steam for approx 20-25 mins, until the rice has absorbed the liquid and is soft and sticky. Remove the star anise. Once the rice is cooked, put the sesame seeds in a dry wok or large frying pan and gently heat for 30 secs-1 min, stirring, until toasted. Tip onto a plate and keep to one
side. Heat the oil in the wok (or pan) until smoking. Add the beef, asparagus, ginger and garlic and fry, stirring, for 3 mins. Add the hoisin and soy sauces. Stir for a min to warm through, adding a splash of water if needed to thin the sauce. Throw over the sesame seeds, chilli and spring onions to serve, with the rice.
salmon & dill fishcakes with roasted asparagus
serves 4, prep 45 mins inc. 30 mins chilling time, cook 30 mins 3 salmon fillets, approx 350-400g 500g potatoes, peeled & diced 3 tbsp chopped fresh dill leaves (or parsley, tarragon, or a mixture) finely grated zest of ½ lemon 1 tbsp plain flour, plus more for dusting 2 eggs, beaten 150g dried breadcrumbs 400g asparagus, trimmed of their woody ends oil for frying, eg. sunflower or light olive Riverford mayonnaise, to serve Put the potatoes in a pan of salted water, bring to the boil and cook until tender, approx 12-15 mins. Drain, leave to dry out for a few mins, then mash and leave to cool. While the potatoes are cooking, line your grill tray with a piece of foil and oil it lightly. Put the salmon on, skin side down if there is any. Grill for 6-8 mins, depending on thickness. Leave the salmon to cool, then flake, discarding any bones and skin. Gently mix the flakes in a bowl with the mash, lemon zest, herbs and 1 tbsp flour. Mix in 1 beaten egg. Divide into 8 evenly sized balls, mould into fishcake shapes, dust in a little flour, then chill for 30 mins (on a non-stick tray or on greaseproof paper). Put the other egg and the breadcrumbs in separate flat
dishes. Turn the fishcakes in the egg, then the breadcrumbs to coat. Put the asparagus in a small baking dish. Toss in a little oil, season with salt and pepper and roast for 10-15 mins, depending on thickness. Heat a thin layer of oil in a large frying pan and fry the fishcakes in for 3-4 mins on each side on a medium heat, until golden, in batches if needs be. Alternatively you could bake them for approx 20 mins until golden. Serve with a dollop of Riverford mayonnaise.
you could use another h, sustainably sourced fis such as pollack
want more recipes?
visit www.riverford.co.uk download our Riverford Veg Recipes iPhone app ask your vegman for help
Recipes by Kirsty Hale, Riverford Cook