Riverford may-june recipe booklet 2014

Riverford recipes May - June

1. broad beans 2. kohl rabi 3. spinach 4. rhubarb

Crushed Broad Bean Bruschetta made by Kirsty at the farm

spinach flourishing in the fields

spring into summer

May and June are exciting months on the farm. New season greens, field-grown rhubarb and summer salads will all start popping up in your vegbox.

It’s so early in the season that most veg need little more than a bit of butter and some salt and pepper. But Kirsty’s recipes will really make your spinach sing and your broad beans brilliant this season. Her tips on quirky kohl rabi will help you see through its alien-like exterior to the zingy, fresh flavour within. And if you think rhubarb’s just for pudding, give it a try with pork belly and crunchy crackling for a change. Let us know how you get on - we love to hear your cooking tales and see your photos.

want more recipes?

enjoy this season's veg

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

1. broad beans store

In the fridge, in their pods.

prep

Slide your nail down the side of the pod to open it, then pop out the beans.

Discard the pods.

cook simply

1. If the beans are very young and small, you can eat them raw in salads.

2. Boil for 3-5 mins. If large, you can ‘double pod’: put the cooked beans in cold water, then slide off the skin to reveal the bright green inner bean.

flavour matches

Ham, bacon, parmesan, sheep’s or goat’s cheese, ricotta, mozzarella, radish, beetroot, new potatoes, eggs, mint, parsley, summer savory, chervil.

crushed broad bean bruschetta v

serves 4, prep 15 mins, cook 3 mins 500g broad beans (weight in their pods), podded 1 lemon good olive oil 2 tbsp grated parmesan or vegetarian equivalent, plus more to serve small bunch mint leaves, finely chopped pinch of dried chilli flakes thin slices of sourdough/ciabatta 1 garlic clove, peeled Boil the beans in salted water for 3-5 mins until tender, then mash roughly with a fork. Finely zest the lemon, then squeeze the juice of one half into the beans. Stir in 4 tbsp olive oil, the lemon zest, parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).

Toast, grill or griddle the bread, then rub with a cut clove of garlic. Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more cheese to serve.

front cover recipe

3 broad bean salads

They work with French, runner and flat beans too.

2 1 3

1. roasted tomato & basil dressing v

3. roasted garlic dressing v

10 cherry tomatoes olive oil 1 tbsp balsamic vinegar a handful of basil leaves (approx 6 large)

1 whole head of garlic olive oil lemon juice a few summer savory leaves (or fresh thyme leaves)

Cut the tomatoes in half crossways and place on a non-stick baking tray. Drizzle over a little olive oil and balsamic vinegar. Season with salt and pepper.

Roast at 180ËšC for approx 45 mins, until soft and caramelising. Shred the basil.

Toss the broad beans with the tomatoes and shredded basil. Serve drizzled with a little more oil.

v 2. black olive & preserved lemon salad 12 pitted black olives 1 preserved lemon, rind only, chopped 4 tbsp olive oil 1 garlic clove, crushed small bunch of coriander leaves pinch of paprika pinch of ground cumin Mix the beans with all the ingredients in a small bowl. Season with salt and pepper to taste.

Rub off the excess papery skin from the garlic, without separating the cloves.

Slice off the tips, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tbsp olive oil and fold the foil round to seal it. Put in a baking dish and bake at 200ËšC until very soft, approx 40 mins. Remove from the oven.

Leave to cool slightly, then squeeze out the soft pulp from the cloves into a bowl. Use a fork to whisk the garlic with 4 tbsp good olive oil and season with salt and pepper. Add a squeeze of lemon and toss in the beans. Sprinkle over a few savory leaves to serve.

all the dressings make enough for about 250g podded beans

broad bean fritters with sweet chilli sauce v serves 4, prep 15 mins, cook 12 mins

Fresh tasting, with a kick from the chilli sauce. Serve with a salad as a main course for 4, or on their own as a starter for a BBQ for more.

300g broad beans (podded weight) 125g self-raising flour 2 eggs 2 tbsp crème fraîche 75ml milk 2x whole sussex slipcote sheep’s cheese with garlic & herbs 6-8 mint leaves, finely chopped a few finely chopped chives butter & oil for frying Riverford sweet chilli sauce, to serve Cook the podded beans in a pan of boiling water for 3 mins, then drain and refresh in cold water. Peel off the outer skins and discard, leaving the bright

green inner bean. In a large bowl, whisk the flour, eggs, crème fraîche and milk, until you have a smooth, thick batter.

Crumble in the cheese, broad beans, mint and chives. Season with salt and pepper. Melt a little oil and butter in a large frying pan. Add spoonfuls of the mixture (you’ll need to cook them in 2 or 3 batches). Cook on a medium heat on one side for 2-3 mins, until golden brown (you’ll see small bubbles appearing as they’re ready), then turn and cook for 2 mins or so on the other side, until cooked through. Serve with sweet chilli sauce.

broad bean, beetroot, sussex slipcote & spelt salad, with chilli & mint dressing v serves 4-6, prep 15 mins (overnight if using wholegrain spelt), cook 40 mins

You can use pearled spelt, which takes approx 40 mins to boil, or wholegrain spelt, which takes about an hour if you soak it the night before (a little longer without a pre-soak).

8 small bunched beetroot (approx 400g), trimmed of any leaves & root 200g broad beans (podded weight) 6 tbsp olive oil 2 tbsp lemon juice 1 red chilli, deseeded & finely chopped small bunch of mint, leaves shredded 100g cooked & cooled spelt 1 bunched/2 spring onions, finely sliced 50g watercress sprigs 1 sussex slipcote sheep’s cheese Wrap each beetroot in a little piece of foil and put in a baking dish. Roast at 190˚C for approx 40 mins or so, depending on size, until tender (insert a sharp knife to check). Remove from the oven and leave to cool, then rub off the skins. Cut into halves or quarters, depending on size. Boil the broad beans for 3-5 mins, depending on size. Drain, plunge into a bowl of cold water to refresh, then drain again. If the beans are large, you could double pod them (peel off the outer skins to reveal the inner bright green bean), but don’t bother if they are small or you are short of time. To make the dressing, whisk the olive oil and lemon juice together in a small bowl. Stir in the chilli and mint

and season with salt and pepper. Mix the spelt, broad beans and onion together in a serving bowl. Add half the dressing and toss together. Dot the beetroot and watercress in amongst the spelt and beans. Crumble over the cheese. Drizzle over the rest of the dressing to serve.

you could use pearl barley or quinoa instead of spelt

new potatoes, broad beans, summer greens &Â wet garlic v serves 3, prep 10 mins, cook 15 mins

Fresh and simple. Good with a summer roast, mid-week chops or chicken. Wet garlic (which looks a bit like a leek) has a milder flavour than dried garlic, so you can add a little more.

400g new potatoes, scrubbed, skins on, left whole or cut into 2-3 pieces if large 200g broad beans (podded weight) 1 bunch summer greens, tough ribs cut out, leaves separated large knob of butter oil for frying eg. light olive ½ stick wet garlic, shredded 1 lemon small handful chervil leaves (or parsley), roughly chopped Put a pan of salted water on to boil. Put the potatoes in another pan of salted water and boil for approx 12 mins until tender. Add the broad beans after 7

mins. While the potatoes and beans are cooking, add the summer greens to the other pan and boil for 5 mins. Drain, plunge into cold water to refresh, then drain again. Shred the leaves. Melt the butter and a splash of oil in a frying pan. Add the wet garlic and fry for a few mins to soften. Add the greens and stir for a couple of mins to warm through (make sure they are tender). Drain the potatoes and beans and toss them into the pan. Season with salt and pepper and squeeze in a little lemon juice to taste. Toss with the chervil leaves to serve.

2. kohl rabi One of the best kept secrets of the vegetable world: funny-looking, poorly understood and therefore not much loved. It looks a bit like a greeny-white alien, or Mike from Monsters Inc. With a very fresh, zingy flavour that’s somewhere between radish, cabbage and turnip, it’s great for summer eating. Give it a try - we hope you’ll love it.

store

In the fridge. Trim off any leaves as they drain moisture away from the root.

You can stir fry any fresh leaves so they don’t go to waste.

prep

A very light peel to the outer layer is all it needs. Then slice very thinly, grate or cut into matchsticks to eat raw. Slice, cube or cut into batons for cooking.

speedy eating

1. Raw, very thinly sliced, with a vinaigrette dressing.

2. Use in coleslaws instead of cabbage.

3. Stir fry, in batons. Good fried with garlic, ginger and chilli, with sliced pepper, shredded summer cabbage, shiitake mushrooms and a splash of hoisin sauce for a quick midweek supper, served with noodles.

3 kohl rabi slaws

Try these ideas or create your own.

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2

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1. kohl rabi & summer carrot slaw with yogurt & fresh herb dressing v 1 kohl rabi, coarsely grated 1 large carrot, grated 1 salad onion, finely sliced 2 tbsp greek yogurt 2 tbsp finely chopped parsley or chives ½ tsp cider vinegar Toss everything together and serve.

2. asian kohl rabi slaw v

Roasted rice adds crunch and nutty flavour. To make it, cover some jasmine rice with cold water and leave for 5 mins.

Drain and lay on a non-stick baking sheet.

Bake at 200˚C for 20-30 mins until golden.

Crush to a coarse powdery texture in a pestle and mortar, or blitz in a processor.

1 kohl rabi, coarsely grated 1 pepper, finely sliced 1 chilli, deseeded & finely chopped 2 spring onions, finely sliced 3 tbsp coconut cream 1 tbsp soy sauce juice from ½ lime, more to taste 50g roasted rice (or chopped peanuts) small handful coriander leaves 25g dried coconut shreds, toasted in a dry frying pan until golden (or use dessicated coconut)

Toss the kohl rabi, pepper, chilli, onion and half the roasted rice and coriander leaves together in a large bowl. Mix together the coconut cream, soy and lime juice and toss with the veg to combine. Sprinkle with the rest of the rice, coconut and coriander to serve.

3. kohl rabi, apple & toasted hazelnut slaw, with blue cheese dressing v 50g blue cheese, crumbled (the soft Perl Las Blue we sell is good) 1 tsp lemon juice 2 tbsp crème fraîche 2 tbsp yogurt 2 tbsp olive oil ½ tsp dijon mustard 1 large kohl rabi, coarsely grated 1 large apple, peeled & coarsely grated 2 spring onions, finely sliced 2 tbsp chopped parsley 50g toasted & skinned hazelnuts, chopped into halves or small pieces Mix the cheese, lemon juice, crème fraîche, yogurt, oil and mustard together in a bowl. Season with salt and pepper.

Add the kohl rabi, apple, onion and parsley. Toss together gently. Sprinkle over the nuts to serve.

these all serve approx 3 people

smashed kohl rabi, apple & cider v

serves 2-3, prep 10 mins, cook 25 mins 1 kohl rabi, peeled & chopped into small dice 1 apple, peeled & chopped into small dice 125ml cider (we used our Ashridge) ½ tsp cider vinegar a good knob of butter a good pinch of allspice 1 tbsp honey 1 tsp dijon mustard Put the apple, kohl rabi, cider, vinegar, butter and allspice in a pan, with just enough water to cover. Bring to the boil, then cover and simmer for approx 25 mins, until the liquid has evaporated and everything is tender (top up with a little more water if it dries out). Turn up the heat to reduce it if you need to. Add the honey and mustard and lightly smash with a fork or masher. Season to taste.

en good with pork or chick

kohl rabi & potato gratin with lemon thyme v

serves 4, prep 15 mins, cook 2 hrs Use as a side dish or serve as a main with a green salad. a little butter for greasing 1 large kohl rabi (approx 450-500g), peeled & very finely sliced 500g potatoes, peeled & very finely sliced 200ml double cream 100ml milk leaves from 2 large sprigs lemon thyme 2 cloves garlic, crushed 3 tbsp grated parmesan or vegetarian equivalent Grease a gratin or baking dish with a little butter. Put the cream, milk, thyme and garlic in a pan and heat until steaming. Turn off the heat and leave to infuse for 15 mins. Layer the potato and kohl rabi in the dish, seasoning with salt and pepper as you go. Pour over the cream. Cover with foil and bake at 180˚C for 1-1½ hrs, until just tender (this depends on how thinly you sliced the veg). Remove the foil and scatter over the parmesan. Bake until golden.

baked kohl rabi with almond & parsley crust serves 2-3, prep 10 mins, cook 40 mins

Good with pork chops, or try on its own with some simply cooked carrots for a vegetarian main course (swap parmesan for a vegetarian alternative). You could substitute kohl rabi for other summer roots eg. beetroot, turnips or carrots, or use a mixture. If you like, mix a handful of cooked, shredded greens in with the kohl rabi too. butter for greasing 1 garlic clove, crushed 1 large kohl rabi, coarsely grated a good pinch of freshly grated nutmeg 100ml double cream 25g ground almonds 1 tbsp chopped parsley 2 tbsp finely grated parmesan

Grease a small baking dish with a little butter. Mix the garlic, kohl rabi, nutmeg and cream in a bowl. Season with salt and pepper and combine. Spoon into the dish and press down lightly. Mix the almonds, parsley and cheese in a clean bowl. Sprinkle over the kohl rabi. Bake at 200ËšC for 30-40 mins until golden.

3. spinach store

In the fridge, in a plastic bag. Use it up fairly quickly, within a day or two.

prep

The spinach in your box will be either true spinach or the hardier perpetual spinach. If the stalks are very large, trim them, otherwise use the whole leaf and stalk. Wash well to remove any grit.

cook simply

1. Boil or steam until just wilted - this only takes a minute or two. You could also wilt it down in a pan with a little olive oil or butter. Try adding some garlic and lemon juice.

2. Try a classic Moorish dish by wilting spinach in olive oil and garlic, then adding raisins and pine nuts. Good with lamb and fish.

3. For some dishes, it’s best to blanch larger leaves. Boil for 1-2 mins, then drain, refresh in cold water and drain again. Use your hands to squeeze out any more liquid, then chop the leaves.

perpetual spinach

true spinach

4. Add spinach to scrambled eggs. Wilt spinach leaves in a little butter, then scramble your eggs in the same pan.

Serve on grilled portobello mushrooms.

spinach, ricotta & herb cheesecake v serves 6, prep 15 mins, cook 50 mins

A light, fresh tasting alternative to a summer quiche, without the pastry. butter for greasing 125g walnuts, toasted then blitzed to a crumb in a food processor 1 tbsp oil for frying eg. light olive, or a little extra butter ½ stick wet garlic, shredded, or 2 cloves garlic, crushed 2 spring onions, finely chopped 300g spinach, tough stalks removed, leaves roughly chopped if very large small handful each parsley, basil & dill 3 eggs 500g ricotta 50g parmesan or vegetarian equivalent, grated, plus more to garnish

Grease a Victoria sponge size cake tin (approx 20cm) well with butter. Press the walnuts around the base and sides.

Heat 1 tbsp oil or a knob of butter in a pan, add the spring onion and garlic and fry for 1 min. Add the spinach and fry gently for 3 mins or so, until wilted. Put the spinach mixture, eggs, ricotta, parmesan and herbs into a food processor. Season with salt and pepper.

Pulse until combined. Bake at 160ËšC for approx 45 mins until set. Remove, leave to cool slightly, then serve with a few parmesan shavings and herb sprigs.

goes well with a green salad

spinach kedgeree v

serves 2, prep 10 mins, cook 30 mins We’ve swapped fish for spinach and added smoked paprika to replicate the smoky flavour.

Non-vegetarians could add some smoked fish. oil for frying 2 spring onions, plus extra to garnish 1½ tsp medium hot curry powder 1 garlic clove, crushed 4 cardamom pods, crushed 1 tsp freshly grated ginger pinch dried chilli flakes ⅛ tsp smoked paprika ¼ tsp turmeric 200g brown basmati rice, rinsed 800ml veg stock 3 eggs 100g beans (broad, french or runner), sliced 200g spinach, tough stalks removed 1 tbsp chopped chives lemon wedges to serve

Heat 1 tbsp oil in a large saucepan, add the onion and fry gently for 2 mins.

Add the garlic, cardamom, ginger, curry powder, chilli, paprika and turmeric.

Fry for 1 min, then stir in the rice. Add the stock and bring to the boil. Cover and boil gently for 20 mins. Don’t let it boil dry - top up with water if needed.

Meanwhile, boil the eggs for 8 mins.

Drain, then put in a bowl of cold water.

Add the beans to the rice and cook for 2 mins. Add the spinach and cook for 3 mins or so, until wilted, and the rice is tender. Remove from the heat. Peel the eggs, quarter and add to the rice. Check the seasoning and sprinkle over the chives. Serve with lemon wedges.

creamed spinach & roasted garlic orecchiette v serves 2, prep 10 mins, cook 40 mins

You could use wet garlic when it’s in season. Instead of roasting it, finely shred about half to a third of a stick and cook with the spinach. Vegans could use egg-free pasta, oil for wilting the spinach, soy cream instead of double and leave out the cheese.

1 whole dried garlic bulb good olive oil 250g orecchiette pasta (little ear shapes), or another pasta shape a small knob of butter 200g spinach leaves, roughly shredded 50g parmesan (or vegetarian alternative), freshly grated 100ml double cream 75ml white wine a pinch of freshly ground nutmeg Preheat the oven to 200˚C. Rub off the excess papery skin from garlic without separating the cloves. Slice the tips off, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tbsp olive oil and fold the foil round to seal it. Put in a baking dish and bake until very soft, approx 40 mins.

Remove from the oven. Boil the pasta in salted water for 12 mins until just tender. While the pasta is boiling, heat 1 tbsp oil or a knob of butter in a large frying pan. Add the spinach and white wine (and wet garlic if you’re using it instead of roasted garlic). Heat gently for 3-4 mins to wilt and let the wine evaporate. Add the nutmeg and cream, then squeeze in the pulp from about half

the roasted garlic (use the rest to spread on toast or in other cooking). Increase the heat slightly and stir for 2-3 mins to reduce. Stir in the parmesan. Season with salt and pepper to taste. Drain the pasta and stir into the sauce.

spinach, new season carrots & lentils with labneh v serves 4-6, prep overnight, cook 30 mins Labneh is yogurt strained to produce a firmer texture, like a soft cheese. It adds a fresh flavour, but you could leave it out.

To toast hazelnuts, roast in their skins at 180˚C for 15 mins, tossing once. Put in a clean tea towel and rub to remove the skins. for the labneh: 450g greek yogurt ¼ tsp salt 1 handful chopped mint (or parsley) 200g puy lentils, rinsed well 2 sticks celery, finely diced 2 bay leaves 2 garlic cloves, peeled but left whole 2 sprigs thyme 700ml unsalted veg stock or water 200g spinach, tough stalks removed, roughly chopped if large leaves 2 bunched onions, sliced 500g bunched carrots, trimmed & scrubbed (no need to peel) 2 tbsp honey juice of 1 orange 2 tbsp good olive oil 1 handful parsley leaves 1 handful toasted hazelnuts Put a square of muslin in a colander over a saucepan, with plenty overhanging. Stir the salt into the

yogurt, then spoon into the muslin.

Gather up the ends to form a parcel.

Chill in the fridge overnight, or for approx 12 hours, giving the muslin a gentle squeeze a few times, to help it strain. Transfer to a bowl. It will have firmed up slightly. Discard the strained liquid in the pan. Stir the chopped herbs into the yogurt.

Put the lentils in a saucepan with the celery, garlic, bay and thyme. Add the stock or water. Bring to the boil, reduce the heat and simmer until the lentils are tender and the stock has just evaporated, approx 25 mins. Keep an eye on it and top up with a little water if you need to. Stir in the spinach 5 mins before the lentils are ready, so it wilts in the pan. Once cooked, toss in the onions and season with salt and pepper. While the lentils are cooking, boil the carrots in salted water until just tender, approx 8-12 mins. Drain, then cut in half lengthways. Toss with olive oil and season with salt and pepper.

Griddle until charred lines appear (or fry in a pan until some colour appears, if you don’t have a griddle pan). Whisk the honey, orange juice and olive oil.

Toss with the lentils and spinach. Serve scattered with the carrots, parsley and hazelnuts, with the labneh.

4. rhubarb We grow your rhubarb outdoors, which gives it a different colour and texture to forced, indoor-grown rhubarb. Ours is a blush, rather than candy pink, with a green hue. The flavour is fantastic but it can be slightly sharper, so if you use it in other pudding recipes, you may want to add a touch more sugar.

As well as in puddings, rhubarb is great with pork, chicken or oily rish. Try adding some rhubarb batons tossed in a little honey and thyme to your roast chicken dish approx 15-20 mins before the chicken is ready to serve.

store

In the fridge, in a plastic bag. The stalks might feel a little limp after a few days, 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. Keep a batch in the fridge and use for breakfast with granola and yogurt, or freeze it in small tubs. It’s good mixed with whipped cream and served on its own as a fool, or on top of meringue, with a drizzle of custard.

To make it, cut 500g rhubarb into 4-5cm lengths and add to a baking dish with 120g caster sugar, 100ml water and the zest of 1 and juice of 2 oranges. Cover with foil and bake at 200˚C for approx 15 mins, or slightly longer if the stalks are very thick. Toss half way through to make sure it cooks evenly.

Alternatively, put all the ingredients in a saucepan. Simmer very gently until tender (keep an eye on it, as it very suddenly goes from tender to mushy).

spiced pork belly with rhubarb, apple &Â ginger serves 4, prep 10 mins, cook 1 hr 15 mins

Remove your meat from the fridge an hour or so before cooking, so it comes up to room temperature before going in the oven. For the best crackling, pat the skin dry with kitchen paper and make sure it is well scored (our Riverford joint comes ready scored). If it is not crispy enough when the meat is cooked, cut the skin away from the meat in a single piece, then bake or grill until crunchy (the meat will happily sit warm in the meantime).

700g Riverford pork belly joint 1 tsp chinese five spice fine sea salt freshly ground black pepper for the rhubarb: 300g rhubarb, cut into 3cm pieces 1 dessert apple, cored & finely sliced 1 tbsp honey 1 heaped tsp freshly grated ginger 1 tbsp soy sauce zest & juice of 1 orange

Preheat your oven to 220ËšC. Put the pork in a baking dish or tin and rub the Chinese five spice over the skin. Season with salt and pepper. Pop in the oven for 15 mins. Put the rhubarb in a baking dish with the apple, honey, ginger, soy and orange zest and juice. Mix well, then cover with foil. After the pork has roasted for 15 mins, turn the heat down to 150ËšC. Cook the pork and rhubarb for an hour. Check the rhubarb is tender, then serve with the pork.

rhubarb & pistachio baklava v

serves lots (makes approx 16), prep 20 mins plus overnight chilling, cook 45 mins This honey and nut dessert is sweet and sticky. Rhubarb adds welcome sharpness. A little goes a long way - serve in tiny pieces with coffee or as an al fresco pudding.

200g shelled pistachios, finely chopped 250g rhubarb (approx 3 sticks), sliced into very thin 2mm slices 150g golden caster sugar 1 orange 1 pack ready-made filo pastry 150g unsalted butter, melted 200ml runny (clear) honey a splash orange flower water (optional) Put the rhubarb, pistachios and sugar in a bowl. Finely grate in the zest of half the orange. Mix together. Lay the filo out flat on your work surface. Dampen a clean tea towel and lay it on top, to stop the pastry drying out. Cut the pastry across the narrower width into 3 equal

sections. Brush each layer of the first third with some of the melted butter, laying the sheets on top of each other in a small (approx 25 x 15cm) baking dish or tray as you go. Spread over half the rhubarb mixture. Repeat the brushing and layering of filo, then the rest of the rhubarb, then top with a final layer of filo. Use a very sharp knife to cut right through the baklava, across each way to make a small diagonal pattern. Bake at 180ËšC for 40-45 mins, depending on your oven, until crispy and golden.

Remove from the oven and leave to cool completely. Gently warm the honey and juice from half the orange in a small pan. Add a splash of orange flower water (add sparingly - it’s strong). Pour evenly over the baklava and leave to cool at room temperature, then chill in the fridge overnight. Serve cut in the small diagonal pieces.

rhubarb yogurt ice v

serves 6, prep 4½ hrs inc freezing time, cook 15 mins You could bling up this yogurt ice cream into a sundae, with strawberry sauce, chopped nuts and a dollop of our clotted cream. Yogurt ice cream can set firmer than ordinary ice cream, particularly if you use a low fat one.

250g rhubarb, cut into 4-5cm lengths 60g caster sugar 50ml water zest of ½ & juice of 1 orange 2 tsp elderflower cordial 450g greek yogurt 2 tbsp crème fraîche or double cream Put the rhubarb, sugar, water, orange zest and juice in a saucepan. Heat gently, until the rhubarb is very tender.

Remove from the heat, stir in the cordial, then leave to cool. Purée in

a food processor, until as smooth as possible. Stir in the yogurt and double cream or crème frache. Transfer to a wide plastic container and pop the lid on. Freeze for approx 4 hrs, whisking well every hour to break up the ice crystals (or blitz it in a food processor each time for speed and ease).

try adding 5 chopped balls of stem ginger to the mix

strawberry & elderflower bubbly jellies v

serves 4, prep 70 mins, cook 5 mins Serve in small bowls, teacups or glasses.

1 bottle luscombe elderflower bubbly, chilled in the fridge 200g strawberries, cut into quarters or sliced, chilled in the fridge 1x 12g sachet gelatine powder (or a 6.5g pack of vegetarian gel) Pour 120ml just-boiled water into a large heatproof jug or bowl. Stir in the gelatine, mixing well to dissolve all the powder. If it doesn’t all dissolve, put in a heatproof bowl over a pan of simmering water, and stir until it does. Add 450ml elderflower bubbly and stir well (you get to drink the rest!). Divide the strawberries between your bowls. Pour over the elderflower mixture. Wait for a minute or two to let the mixture settle, then dab away any froth with kitchen paper. Chill until set, approx 1 hour.

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