Riverford recipes May - June
1. asparagus 2. broad beans 3. new potatoes 4. spinach 5. rhubarb Spaghetti with Spinach & Walnut Pesto made by Kirsty at the farm
hello!
May is the vegetable new year. There are plenty of homegrown delights to cook with, particularly if you love salads and simple greens. As June arrives, there is even more to add to the harvest, from new potatoes and broad beans to bunched carrots and summer turnips. Right now, we like to keep our cooking simple so the freshly-picked veg can take centre stage.
3 simple early summer dressings 1. vinaigrette for salad leaves Whisk together 225ml extra virgin olive oil, 75ml vinegar (red, white, balsamic or cider), 1 tbsp dijon mustard and some salt and pepper in a bowl, or shake in a jam jar. Keep in the fridge, for up to a week or two.
2. tahini yoghurt dressing for salad leaves, carrots, greens or beetroot Whisk together 120ml plain yoghurt, 3 tbsp tahini, the juice of ½ lemon, ½ crushed garlic clove, a good pinch of sea salt and a pinch of cayenne pepper. Gradually add enough cold water until it is the consistency of double cream. Taste and add more lemon and seasoning if you like.
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3. tomato, garlic & herb dressing for new potatoes or salad leaves Skin 4 tomatoes, remove the seeds and core and dice the flesh. Heat 100ml olive oil on a low heat in a pan and add 2 crushed garlic cloves and Âź tsp cayenne pepper. Stir for 3 mins, then add the tomatoes for another 1-2 mins. Remove from the heat and add 1 tbsp chopped basil and 1 tbsp balsamic/sherry vinegar. Season and add some mozzarella if you like.
good our olive oils are salads enough to dress u on their own - yo of sh could add a spla too rs one of our vinega
Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.
asparagus Asparagus isn’t the easiest veg to grow organically and the season is short, so add it to your vegbox while it’s here. Our early season asparagus comes from our Spanish grower Pepe, before we move onto the beautiful 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
We’ve given you some recipes, but however you cook it, keep it simple. boil or steam Thin spears will take about 2 mins, thicker spears 3 or even 4-5 mins if very fat. Toss cooked spears in a little melted butter and season with sea salt and freshly ground pepper. Add a squeeze of lemon juice if you like.
grill or griddle Toss in a little olive oil and grill or griddle for 5 mins, turning now and then. Try cooking asparagus on your BBQ if we get a summer this year! roast Roasting asparagus locks in the flavour. Toss in olive oil, season and roast until just tender; this will vary on the thickness, from 8-12 mins. Eat as they are or crumble over some toasted chopped hazelnuts, a drizzle of olive oil and a splash of balsamic or sherry vinegar to serve.
summer pistou soup
serves 4, prep 15 mins, cook 25 mins for the pistou: 3 garlic cloves 1 tsp sea salt 50g basil leaves 50g parmesan, grated (optional) 150ml olive oil 2 00g podded weight broad beans 2 tbsp olive oil 1 onion, finely chopped 2 00g new potatoes, scrubbed & diced 2 carrots, sliced 8 cherry tomatoes, cut into quarters 1.5 ltr veg stock 250g asparagus, cut into 3cm lengths 2 00g tinned white beans (drained weight) Make the pistou: pound the garlic and salt in a pestle and mortar. Pound in the basil (you may need some oil to loosen it), then the cheese and oil. Or blitz everything in a processor. Boil the broad beans for 3 mins, drain, refresh in cold water, slip off and discard the outer skins. Heat the oil in a pan. Add the onion, fry on a low heat for 10 mins, until soft. Add the potatoes, carrots, tomatoes and stock. Simmer for 10 mins. Add the broad beans, asparagus and white beans. Simmer for 3 mins. Season and serve with a swirl of pistou.
asparagus with hollandaise
serves 4, prep 5 mins, cook 15 mins Hollandaise is a favourite in our farm restaurant, The Riverford Field Kitchen, in the early summer months. You could add some cooked new or salad potatoes before drizzling over the hollandaise to make it go further. 2 egg yolks 2 tbsp cold water 250ml melted butter (it’s easiest to have it ready in a jug) lemon juice to taste fine sea salt Put the egg yolks and water in a heatproof bowl that sits snugly over a pan of barely simmering water. Whisk until it has doubled in volume and thickened. Very gradually whisk in the melted butter, until it has the consistency of double cream. Stir in some lemon juice and salt to taste. Leave the sauce in the bowl, over the pan holding the water, but taken off the heat, to keep it warm while you cook the asparagus.
new potato & chorizo hash with asparagus & poached egg serves 2, prep 15 mins, cook 20 mins 600g new potatoes, scrubbed & halved or quartered if large oil for roasting & frying eg light olive 1 red onion, chopped 2 cooking chorizo sausages (200-250g), skin removed & meat crumbled 2 tbsp finely chopped parsley 250g asparagus splash of sherry vinegar ½ tsp smoked paprika splash of white wine or cider vinegar 2 eggs Boil the potatoes in salted water for 12-15 mins, until tender. Drain and lightly crush with a masher or fork. While the potatoes are cooking, heat 1 tbsp of oil in a pan and cook the onion slowly for 10 mins without
colouring. Add the chorizo and fry for 4-5 mins, to cook it through. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Add a splash of sherry vinegar, the paprika and season. Roast at 180°C for 8-12 mins, until just tender (or griddle for 5 mins). Bring a pan of water to a bare simmer, no bubbles. Add a good splash of white wine or cider vinegar. Crack the eggs into individual cups. Swirl the water with a spoon and drop the eggs in, one at a time. Cook for 3 mins for a runny yolk. Drain the eggs on kitchen paper. (If you prefer, you could fry the eggs instead.) Serve with the potatoes and asparagus, sprinkle the eggs with salt.
eggs use the freshest hite possible - the w ound will set better ar the yolk
asparagus, broad bean & herb risotto serves 4, prep 15 mins, cook 50 mins 700g broad beans in their pods 2 tbsp olive oil 100g butter 1 large onion, finely sliced 2 cloves garlic, finely chopped 400g risotto rice 1 glass (250ml) dry white wine 1 ltr hot veg stock 250g asparagus, ends snapped off, stalks chopped into small pieces (leave the spear ends about 4-5cm) 100g grated parmesan/pecorino handful chopped basil, chives & mint Pod the beans, then boil for 3-4 mins. Drain, plunge into cold water and drain again. Peel off the outer skins and keep the inner beans to
one side. Meanwhile, heat the oil and half the butter in a large heavybased pan. Fry the onion gently for 10 mins, stirring now and then. Add the garlic and rice and cook, stirring, for 2 mins. Turn the heat up slightly. Add the wine. Simmer until absorbed, then add the stock a ladle at a time, stirring often. After 20-25 mins, when the rice is almost cooked, add the asparagus. Cook for another 3-4 mins. The rice should be cooked, but with some bite. Add the beans, the rest of the butter and half the cheese. Season. Stir well, turn off the heat, cover and leave for 5 mins. Stir in the herbs just before serving, sprinkled with the rest of the cheese.
broad beans
store
good with
prep
easy ideas
In the fridge, in their pods until you want to cook them. Split the side of the pod with your nail, to open it and reveal the beans.
cook simply
If the beans are very young and small, you can eat them raw in salads. To cook them, boil for 3-4 mins, depending on size. If small, there’s no need to do anything else to them, but if the beans are larger, it’s best to double pod them: plunge the cooked and drained beans into a bowl of cold water to refresh, then slide off the outer skin to reveal the bright green bean. If you haven’t eaten them like this, they will be a revelation.
Ham, bacon, feta, parmesan, goat’s cheese, beetroot, eggs, ricotta. Try a salad of cooked beetroot cut into wedges, served on salad leaves with cooked beans and crumbled goat’s cheese or feta. Broad beans love herbs, particularly mint, dill and summer savory (look for it in a garden centre, as it’s hard to find in food shops). Try frying chopped bacon and add cooked broad beans and the leaves from a sprig or two of savory (and a splash of double cream if you like). Guy Watson cooks them with his beloved braised artichokes and mint. See The Riverford Farm Cook Book for the recipe. For a quick starter, serve slices of griddled or toasted sourdough topped with cooked and double podded broad beans lightly crushed with a little olive oil and mint. Top with some parmesan or pecorino shavings. They’re also good tossed into pasta dishes and summer soups and stews.
mint marinated & battered halloumi with spicy broad bean dip
serves 4 as a starter, prep 2 hours 10 mins inc. marinating, cook 8 mins for the halloumi: 2 tbsp plain flour 300g halloumi, cut into ½cm slices 100ml plain yoghurt 1 tbsp finely chopped mint leaves for the dip: 700g broad beans, podded to give approx 300-350g beans 1 tsp cumin seeds, toasted in a dry frying pan for 30 secs, then ground 1 tsp paprika 1 garlic clove, finely chopped 4 tbsp olive oil juice of 1 lemon, more to taste 1-2 chillies, finely chopped for the batter: 50g plain flour 50g cornflour 1 tsp baking powder 150ml sparkling or soda water sunflower oil for frying Mix the yoghurt and mint, then toss in the halloumi to coat. Leave to marinate in the fridge for a couple of hours. Make the dip: boil the broad
beans for 4 mins. Drain, refresh in cold water, drain again and peel off the skins. Put in a processor with the rest of the dip ingredients except the chilli. Blitz to a purÊe. Stir in the chilli. Add salt and more lemon to taste. Make the batter: whisk all the ingredients until smooth. Heat a deep fat fryer filled with sunflower oil to 180°C (or you can carefully use a pan of oil: put oil 4cm deep in the pan and use a food thermometer to check the temperature). Put the flour in a dish, dip the halloumi in it, then dip in the batter. Fry for 3-4 mins, turning halfway, until golden. Drain on kitchen paper. Serve with the dip.
chicken, broad beans & new potatoes with mustard & tarragon serves 4, prep 15 mins, cook 60 mins oil for frying 4x chicken thighs & 4x drumsticks 1 large onion, finely sliced 2 garlic cloves, finely chopped 500ml dry cider 2 bay leaves 400ml hot chicken or veg stock 700g broad beans in their pods, shelled 700g new potatoes, halved or quartered if large 2 tbsp whole grain mustard 2 tbsp double cream or crème fraÎche large handful fresh tarragon leaves Heat 2 tbsp of oil in a large pan. Add the chicken and fry to brown it. Don’t overcrowd the pan; cook in batches if necessary. Remove to a plate. Add the onion to the same pan, with a little more oil if needed. Fry gently for 10 mins. Add the garlic and fry for 2 mins. Add the cider, bring to the boil and let it bubble away for 5 mins. Return the chicken to the pan, with any juices from the plate. Add the bay leaves and stock. Season, reduce the heat, cover and simmer for 20 mins. While that pot is simmering, in another pan of boiling water, cook the broad beans for 4 mins. Drain, refresh in a bowl of cold water, then remove the outer skins
to reveal the bright green beans. Add the potatoes to the chicken pot. Simmer for another 20 mins, or until the potatoes are just tender. Check the chicken is cooked through (simmer a little longer if needed). Add the broad beans, mustard and cream and simmer for 5 mins. Stir in the tarragon and check the seasoning before serving. (If you like, remove the meat and veg and boil the sauce to reduce it down a little before adding the tarragon.)
broad bean, quinoa, watercress & feta salad serves 4, prep 10 mins, cook 25 mins 100g quinoa 700g broad beans (unpodded weight), podded 2 large or 4 small spring onions, finely sliced 2 tbsp olive oil juice of ½ a lemon, more to taste 2 tbsp chopped mint or dill 100g watercress 150g feta, crumbled Rinse the quinoa in a sieve under cold water. Transfer to a pan of boiling water. Reduce the heat and simmer for 14 mins. Drain and leave to cool.
In another pan of boiling water, boil the broad beans for 3-4 mins. Drain and refresh in a bowl of cold water. Remove the outer skins to reveal the bright green beans. Toss with the cooled quinoa, spring onions, watercress, oil, lemon juice and mint. Season and add more lemon juice to taste. Scatter over the crumbled feta.
quinoa makes a good gluten-free alternative to grains
new potatoes store
In the brown bag we pack them in. Keep in a cool, dark place to stop them going soft and sprouting.
prep
No need to peel. Just scrub with a Riverford veg scrubber and they’re good to go.
cook simply
Boil whole, halved or quartered in salted water for 12-15 mins, until tender. Toss in a little butter and some chopped mint and season with sea salt and freshly ground pepper. Or make a traditional potato salad. Mix with mayo with a touch of dijon mustard, chopped chives and a squeeze of lemon. Season and serve.
salad ideas
potato, celery, olive & tarragon Toss 500g cooked potatoes with 4 sticks chopped celery, a handful of pitted black olives, a handful of chopped parsley and a dressing whisked together of: 2 tbsp cider vinegar, zest from ½ lemon, ½ tsp dijon mustard, 1 tbsp chopped tarragon and 4 tbsp olive or rapeseed oil. Serve with chicken or roasted summer veg. scandinavian potato, radish & dill Mix 100g mayo and 100g plain yoghurt. Toss with 800g cooked and sliced potatoes, a bunch of sliced radishes, a small handful chopped dill and season. Good with roasted salmon or meaty white fish fillets. potato, tomato & broad bean salad Cook 300g broad beans. Double pod them and add to 400g cooked new potatoes while still warm. Toss with 4 chopped sundried tomatoes, a handful of chopped mixed herbs (eg. basil, chives, mint) and a drizzle of olive oil. Season well with salt and pepper and serve warm or cold.
roasted tomato niҫoise salad serves 4, prep 15 mins, cook 40 mins
250g cherry tomatoes, halved a few marjoram/oregano leaves olive oil ½ red onion, finely chopped 1 tsp caster sugar 2 tbsp red wine vinegar 4 eggs 700g new potatoes, halved or quartered if large 250g green beans, topped, tailed & cut into thirds 1 clove garlic, finely chopped 1 tsp dijon mustard juice of approx ½ a lemon, to taste 200g mixed salad leaves 20 pitted black olives 2 tbsp capers (if in brine, soak in cold water for 10 mins, then drain) handful fresh basil leaves Preheat the oven to 180°C. Lay the tomatoes cut side up on a nonstick baking tray or one lined with baking parchment. Sprinkle over the marjoram or oregano leaves, drizzle with oil and season. Roast for approx 45 mins, until soft and starting to caramelise at the edges. Remove from the oven to cool. While the tomatoes are roasting, put the onion in a bowl with the sugar and 2 tbsp vinegar and leave to marinate for
20 mins. Boil the eggs for 7-9 mins, depending whether you prefer a soft or harder yolk. Drain, pop in a bowl of cold water and leave to cool. Boil the potatoes in salted water for 12-15 mins until tender, then drain. Boil or steam the beans for 5 mins. Refresh in cold water, then drain again. Make the dressing: whisk the marinated onion with 4 tbsp of oil, garlic, mustard and lemon juice to taste. Season with salt and pepper. Arrange the salad leaves, potatoes, tomatoes, beans, olives and capers on a large plate. Peel the eggs, cut into quarters and tuck them in around the salad. Drizzle over the dressing and scatter over the basil to serve.
chermoula fish & new potato tagine serves 4, prep 15 mins, cook 55 mins
for the chermoula: 2 garlic cloves 1 tsp coarse salt 2 tsp cumin seeds, crushed or ground 1-2 red chillies, deseeded & chopped freshly squeezed juice of 1 lemon 2 tbsp olive oil small bunch of coriander, chopped 600g thick white fish fillet, eg pollack, cut into 8 chunky pieces 600g new potatoes, halved or quartered if large 250g cherry tomatoes, 125g halved, the rest left whole 20 pitted black olives Âź of a preserved lemon, flesh removed, peel rinsed & finely chopped 100ml hot veg stock
Make the chermoula: pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or just blitz everything in a processor. Toss the fish with half the mixture and leave in the fridge. Preheat the oven to 180°C. Mix the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole. Add the stock. Season, cover and cook for 40 mins. Add the fish and cook for another 10 mins or so, until the fish is cooked. Drizzle over the rest of the chermoula.
a if you don't have rve se preserved lemon, esh fr with wedges of lemon instead
spinach store
In the fridge, in a plastic bag. Use it quickly, ideally within a day or two.
prep
The spinach we put in the vegboxes is either hardier perpetual spinach or true spinach. If the stalks are very large, strip them off, otherwise use the whole leaf and stalk. Wash well before use to remove any grit.
cook simply
Boil or steam until just wilted; this will take just a minute or two. It can also be wilted down in a pan with a little olive oil or butter. Try adding a little garlic and lemon juice. A classic Moorish dish is spinach wilted as above in olive oil and garlic, with raisins and pine nuts added. It’s good with lamb and fish. For some dishes, it’s best to blanch spinach before adding. Boil it for 1-2 mins, then drain, refresh in a bowl of cold water, and drain again. Squeeze out any excess water with your hands.
For a vegetarian main course, see the website for our spinach and mushroom lasagne – voted one of our top 25 all-time favourite recipes by customers.
easy idea
For colder summer evenings, use blanched and chopped spinach to line the base of a fish pie. Add a glug of double cream and a good grating of nutmeg before carrying on with your fish pie mix.
new potato, spinach & gruyère bake serves 4, prep 10 mins, cook 60 mins 600g new potatoes, scrubbed & halved or quartered if large 200g spinach, tough stalks removed a little butter for greasing 1 tbsp cornflour 150ml milk 3 eggs 250ml double cream ¼ tsp freshly grated nutmeg 100g gruyère cheese, grated In a pan of boiling salted water, cook the potatoes for 12-15 mins, until just tender. Drain and keep to one side. While the potatoes are bubbling away, cook the spinach in a separate pan of boiling water for 2 mins.
Drain and plunge into a bowl of cold water to refresh. Drain again. Use your hands to squeeze out as much liquid as possible. Roughly chop the leaves. Preheat the oven to 200°C. With a little bit of butter on a piece of kitchen paper, lightly grease a 2 litre capacity gratin or baking dish. Blend the cornflour with 2 tbsp milk in a bowl. Break in the eggs and whisk together. Whisk in the rest of the milk and cream. Add the nutmeg and cheese and season. Mix the potatoes, spinach and egg mixture in the baking dish. Bake for 25-30 mins, or until golden and puffy.
spaghetti with spinach & walnut pesto serves 4, prep 10 mins, cook 12 mins
400g wholewheat spaghetti 30g walnut pieces & 20g pine nuts, toasted in a dry frying pan for 1 min 30g fresh basil leaves, save a few for garnishing 2 garlic cloves Ÿ tsp freshly grated nutmeg zest of ½ & juice of 1 lemon 200g spinach, tough stalks removed 100g grated parmesan or pecorino 100ml good olive oil Boil the spaghetti in salted water for 10 mins. While it cooks, put the walnuts, pine nuts, basil, garlic, nutmeg, lemon zest and juice, half the spinach and half the parmesan in a food processor. Blitz, gradually pouring in the oil until it forms a rough paste. Season to taste. Roughly chop the rest of the spinach leaves if they’re large. Drain the pasta, keeping a ladle of the cooking water. Toss with the rest of the spinach, the cooking water and enough pesto to coat. Toss together over a low heat to warm through and wilt the spinach. Stir in the rest of the parmesan, check the seasoning and serve, garnished with a few basil leaves.
front cover recipe
lemony chicken & spinach curry serves 4, prep 10 mins, cook 40 mins
oil for frying 600g diced chicken leg or thigh 1 large or 2 small onions, sliced 3 garlic cloves, finely chopped 4-5cm peeled ginger, finely chopped 2 chillies, finely chopped 1 tsp turmeric 1 tsp each cumin & coriander seeds, lightly toasted in a dry frying pan, then ground with a pestle & mortar 10 cardamom pods juice of 2 lemons 400ml veg or chicken stock 300g spinach, tough stalks removed & leaves roughly chopped if large large handful coriander, chopped Heat 3 tbsp oil in a large, heavybased pan. Add the chicken and fry
on a high heat, turning once, until golden (don’t overcrowd the pan; cook in batches if you need to). Remove to a plate. Add the onion and a splash more oil if needed. Fry gently for 10 mins. Add the garlic, ginger, chillies and spices. Fry for another 2 mins. Put the chicken back in the pan, with the lemon juice and stock. Bring to the boil, then simmer for 12-15 mins, or until the chicken is cooked through. Add the spinach and stir to wilt the leaves. Season and stir in the coriander to serve.
naan, good with rice or ghurt yo a dollop of plain y and mango chutne
rhubarb
We’ve always grown and loved rhubarb, so we’re happy to see it’s having a revival. Our rhubarb is fieldgrown outside, and has a green tinge to it rather than the bright pink you see in forced indoor rhubarb.
store
In the fridge, in a plastic bag. The stalks might feel a little limp after a few days if you don’t use them straight away, but they’re still fine to cook. Rhubarb should last a week.
prep
Trim the top and bottom and chop into batons.
cook simply
Making a compôte is the simplest way to cook rhubarb. You can either cook it gently in a pan on the hob, or bake it (see the rhubarb and custard recipe). You can make compôte in a batch, keep it in the fridge and use it for breakfast with yoghurt and granola. It’s also good mixed with whipped cream and served as a fool, or on top of meringue, with an extra drizzle of custard.
easy idea
pork chops with spiced rhubarb serves 4 Heat some oil in a pan and fry 4 fat, bone-in pork chops on both sides for 2 mins. Turn onto their sides and fry the fat until crispy. Mix in a closefitting baking dish: 1 tsp each of toasted crushed coriander and cumin seeds, 2 star anise, 1 chopped garlic clove, 3-4cm piece grated ginger, 400g rhubarb cut into 5cm pieces, 2 tbsp clear honey and 150ml cider. Put the pork on top and season with salt and pepper. Bake at 200°C for approx 15 mins until cooked.
rhubarb crumble (classic or gluten-free) serves 4, prep 15 mins, cook 40 mins
If you want to make the gluten-free version and can’t find the quinoa or rice flakes, which are there in place of oats for a bit of crunchiness, stir in a few chopped nuts, eg. hazelnuts or almonds. 500g rhubarb, cut into 3-4cm lengths zest & juice of 1 orange 120g caster sugar 125g (gluten-free) plain flour 125g unsalted butter 75g demerara sugar 50g quinoa flakes & 50g rice flakes (gluten-free) or 100g rolled oats
Toss together the rhubarb, orange zest, juice and caster sugar in a 1 litre ovenproof dish. Put the flour and butter in a large bowl and rub together with your fingertips until it looks like coarse breadcrumbs (or pulse in a food processor). Stir in the demarara sugar, quinoa and rice flakes or oats. Spread over the rhubarb, making sure the fruit is covered. Lightly press down. Bake at 180°C for 35-40 mins, until golden brown.
rhubarb, orange, pistachio & cardamom cake serves 12, prep 15 mins, cook 75 mins 150g light brown sugar 250ml sunflower oil, plus a little extra for greasing 3 eggs 1 tbsp orange flower water (optional) zest of 1 orange seeds from 12 cardamom pods ½ tsp ground ginger 300g self raising flour 350g rhubarb, cut into 1cm pieces 80g pistachios, finely chopped, plus extra for the topping (optional) for the icing: 250g mascarpone or cream cheese 50g icing sugar, sifted zest of 1 orange 1 tbsp lemon juice
Grease a 20cm cake tin and line with baking parchment. In a large bowl, beat together the sugar, oil and eggs. Stir in the orange flower water, zest, cardamom seeds and ginger. Fold in the flour. Stir in the rhubarb and pistachios. Pour into the tin and even it out. Bake at 180°C for 1-1¼ hours on the middle shelf, until a skewer comes out clean. Keep an eye on it as it cooks and cover loosely with foil if it’s turning too brown. Turn out onto a wire rack and leave to cool. To make the icing, beat together the mascarpone, icing sugar, orange zest and lemon juice. Spread over the top and sides of the cake once it has cooled completely. Sprinkle over some chopped pistachios, if using.
baked rhubarb & custard
a twist on a classic combination
serves 6, prep 10 mins, cook 65 mins for the baked custard: 1 ltr whole milk ½ tsp vanilla extract 6 eggs & 2 egg yolks 150g caster sugar ¼ tsp freshly grated nutmeg
for the rhubarb: 500g rhubarb, cut into 4-5cm lengths 120g caster sugar zest of 1 & juice of 2 oranges To make the custard, preheat the oven to 200°C. Fold a clean tea towel over a couple of times and put in the base of a roasting pan. Place a 1.5 litre ovenproof dish on top, making sure it sits flat. Gently heat the milk in a saucepan until it’s steaming (don’t let it boil). Put the eggs, egg yolks and sugar in a large heatproof bowl. Stir gently together. Try not to form too many air bubbles. Take the milk off the heat and stir in the vanilla. Gradually pour the milk onto the egg mixture, stirring gently. Strain the mixture through a sieve
into the ovenproof dish. Scatter the nutmeg over the top. Boil a kettle of water. Put the roasting tray with the ovenproof dish in on the middle shelf of your oven. Pour the boiled water into the roasting pan to reach halfway up the sides of the dish and form a water bath. Reduce the oven temperature to 160°C (don’t worry about the tea towel - it has water covering it, so won’t be a fire hazard!). Bake for 45-50 mins, or until just set but with a wobble. The custard will carry on cooking when you take it out of the oven, so don’t let it overcook. Carefully remove the ovenproof dish from the water. Leave to cool slightly while the rhubarb is cooking, or make in advance, leave to cool to room temperature, then chill in the fridge for a firmer texture. For the rhubarb, once the custard has cooked, turn the heat up to 200°C. Put all the ingredients in a baking dish, one that can fit the rhubarb in a single layer if possible. Add a splash of water (2 tbsp), cover with foil and bake for approx 15 mins, or slightly longer if the stalks are very thick. Halfway through, remove and toss to make sure the rhubarb cooks evenly.
Harvesting rhubarb at Riverford in Devon
want more recipes?
Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help. Recipes by Kirsty Hale, Riverford Cook.