Riverford recipes, November - December

Riverford recipes November - December

1. kale 2. leeks 3. celeriac 4. cauliflower 5. parsnips 6. cabbage 7. sprouts 8. clementines

hello

Enjoy this seasonal collection of recipes and quick tips to help you cook with your box through November and December. You might not want to eat Christmassy food at every meal from now until the big day, so you’ll find a mix of everyday dishes with some festive ideas thrown in.

useful bits for your kitchen fresh

lemons (R) watercress (R) bread (R) eggs (R) garlic (R) ginger (R) chillies (R)

dry

olive oil (R) cooked chestnuts (R) cider (R) a selection of vinegars tinned tomatoes tomato purĂŠe tinned white beans coconut milk mustard - dijon & coarse grain clear honey pasta pecans flaked almonds dried cranberries

dairy

milk (R) butter (R) double cream (R) smoked cheddar (R) parmesan (R) ricotta cream cheese

meat

k eep a se le ct ion of d ried sp ices to h and, too

chicken thighs (R) diced beef (R) pork cutlets (R) cooking chorizo (R) smoked streaky bacon (R) pork roasting joint (R) chicken livers (R) serrano or parma ham R=a vailable from Riverford

Want even more recipes?

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

kale store

easy ideas

In the fridge.

prep & varieties

Kale can be used in many recipes instead of cabbage. Red Russian kale should keep for 3-4 days. It needs the least cooking and you can eat the stems. Curly kale will keep for a day or two longer. Cut or strip off any larger tougher stalks. To prepare cavolo nero (black kale), take the stalk in one hand and use your thumb and forefinger to pull along the stalk and strip off the leaf.

Discard the tough stalk.

cavolo nero

red russian

braised kale Slowly cook an onion in 1 tbsp oil until softened. Add a few slivers of garlic, a large bunch of kale leaves, shredded if large, and cook for a couple of mins. Add a couple of ladles of veg stock and cook for a few mins to reduce the liquid.

Finish with a squeeze of lemon juice and season with salt and pepper.

For a more substantial dish, add a diced carrot and celery stalk and a few thyme leaves with the onion.

Stir through cooked puy lentils, chickpeas or white beans to serve.

Good on its own with crusty bread, or with sausages.

curly

ribollita serves 4

400g tin cannellini or other white beans, rinsed & drained 3 tbsp olive oil 2 onions, finely sliced 3 cloves garlic, finely chopped 4 carrots, peeled & diced 4 stalks celery, diced 2 large potatoes, peeled & diced 1 ltr hot veg stock 400g tin chopped tomatoes 4 sage leaves, shredded sea salt & ground black pepper 1 large bunch cavolo nero, leaves stripped from their stalks & shredded 4 slices day-old sourdough bread, toasted extra virgin olive oil for drizzling

Lightly mash the beans with a fork or potato masher until slightly purĂŠed but with some still whole. Heat the olive oil in a large saucepan and cook the onions gently for 10 mins without browning, until soft. Add the garlic and cook for another min or two. Add the carrots, celery, potatoes, stock, tomatoes and sage. Season with salt and pepper. Bring to the boil, reduce the heat and cook for 20 mins, until the potatoes are cooked. Add the beans and kale. Simmer for another 5 mins to thicken the soup and wilt the kale. Lay the toasted bread in 4 bowls. Check the seasoning then pour over the bread. Drizzle with extra virgin olive oil to serve.

kale, leek & chicken liver pasta serves 2 230g chicken livers, tough white veins & fat trimmed off a little milk for soaking (optional) 250g wholewheat pasta 2 tbsp olive oil 1 leek, finely sliced 1 small bunch kale, leaves stripped from stalks & coarsely chopped a pinch dried chilli flakes a good splash balsamic vinegar 1 tsp lemon zest & a good squeeze of lemon juice to taste sea salt & ground black pepper Soak the liver in milk for an hour (optional, for a less gamey flavour, but if you don’t mind this, just rinse and dry with kitchen paper). Cook the pasta according to the packet instructions and drain, reserving the cooking water. Meanwhile, heat 1 tbsp oil in a large pan. Brown the liver for 6-8 mins. Transfer to a plate.

Add a little more oil, the leek and cook for a few mins until soft. Return the liver to the pan with the kale and chilli. Add the vinegar and a ladle of pasta cooking water. Cook for a couple of mins to wilt the kale. Add the lemon zest and juice. Toss with the pasta, adding more pasta water if needed. Season and serve.

kale & ricotta frittata serves 4

2 tbsp olive oil 1 onion or leek, finely sliced 2 cloves garlic, finely chopped 200g black kale, leaves stripped from their stalks & shredded 200g ricotta cheese 6 eggs ½ tsp freshly grated nutmeg 2 tbsp parmesan or pecorino sea salt & ground black pepper Heat the oil in a non-stick pan and fry the onion gently for about 8 mins.

Add the garlic and fry gently for a couple of mins. Add the kale and wilt for a few mins. In a large bowl, mix the ricotta, eggs, nutmeg and cheese.

Season. Pour over the kale mixture and cook over a very low heat for a few mins until just set underneath.

Finish under the grill or in the oven, until the top is just set. Leave to cool slightly, cut into wedges and serve.

leeks store

Keep in the bottom of the fridge for a week or so. Use the green and white parts for most recipes.

prep

To wash, split the leek in half lengthways, keeping the base intact and rinse under a running tap.

easy ideas

griddled leeks Blanch 4 whole trimmed leeks (cut in half lengthways if large) in boiling salted water for 2 mins, then drain and refresh in cold water. Drain well, brush lightly with oil and sear on a hot griddle pan. In a wide pan, gently heat the juice of 2 lemons, 1 tbsp sugar and 100ml water. As the leeks come off the grill, place in the warm marinade. Leave for 5 mins, then sprinkle with chopped coriander or parsley and serve. simple leek & bacon pasta sauce Finely slice leeks, then sweat gently in butter and oil for 10 mins. Add a dollop of cream and some salt, pepper, mustard and crispy bacon.

leek side dish Finely slice, then cook slowly in butter, add a glass of red wine and simmer until reduced. Season and serve with grilled fish or roast meat.

baked chicken & leeks with celeriac dumplings serves 2 Serve with kale or cabbage.

1 tbsp oil 4 chicken thighs, skin on & bone in 1 large leek, halved lengthways then finely sliced 50ml dry white wine 200ml veg or chicken stock 1 large carrot, peeled & diced leaves from 1 sprig fresh thyme sea salt & ground black pepper for the dumplings: 150g celeriac, peeled & diced 100g suet 75g self raising flour leaves from 1 sprig fresh thyme (or use 1 tsp dried) sea salt & ground white pepper approx 2 tbsp water Heat the oil in a large heavy-based flame and ovenproof casserole. Fry the chicken, skin side down, for a few mins to colour. Turn it over and add the leek, wine, stock, carrot and thyme. Season with salt and pepper. Bring to the boil then turn off the heat. Boil the celeriac until just tender, about 6-8 mins. Drain and mash. Mix in a large bowl with the suet, flour, thyme, seasoning and add just enough water to form

a sticky dough. Divide the mixture into 8 pieces and roll each piece into a ball. Put on top of the chicken.

Bake at 190째C, uncovered, for 30-40 mins, until the dumplings are cooked through and golden.

braised leeks & carrots serves 4

2 tbsp olive oil a knob of butter 700g carrots, chopped thickly 700g leeks, chopped thickly 2 bay leaves 100ml white wine 100ml veg stock or water sea salt & ground black pepper a small handful chopped tarragon, chervil or parsley Heat the oil and butter in a pan. Add the chopped carrots and cook gently for 5 mins. Add the chopped leeks, bay leaves, white wine and veg stock or water. Cover and simmer for about 20 mins, until the carrots and leeks are cooked. Season with salt and pepper and stir in the chopped herbs to serve.

leek & smoked cheese pithivier

serves 4-6

Pithivier is a circular puff pastry pie with a curved pattern cut into it.

You could add some sliced mushrooms to the leek mixture. knob of butter 1kg leeks, finely shredded 100g cream cheese sea salt & ground black pepper 80g smoked cheddar cheese, grated 2 tbsp chopped chives 2 sheets ready rolled all-butter puff pastry (you need about 600g if making your own or rolling out a block; roll to about ½-¾cm) 1 egg yolk, mixed with a splash of milk Melt the butter in a large pan. Add the leeks and cook gently for about 10 mins until soft. Add the cream cheese and stir until melted. Season well. Turn off the heat and stir in the

cheddar and chives. Leave to cool completely. Roll out one piece of the pastry on a lightly floured work surface and use a dinner plate as a template to cut around to make a circle. Spread over the leek mixture, leaving a gap of 5cm all the way around the pastry circle. Roll out the other half of the pastry and lay over the top. Press the edges down to seal.

Trim the edges. Brush with eggwash.

Use a sharp knife to score curved lines on top of the pie and the edges.

Bake at 180°C for about 30 mins, until the top is golden brown and the pastry cooked through. Serve warm.

f ront cove r recipe

celeriac store

In a cool veg rack or the bottom of the fridge.

prep

Scrub well, then peel and cut into chunks for roasting, mash, soup or stews. Or thinly slice and use in gratins or cut into thin matchsticks to eat raw in salads. Once peeled, drop pieces into a bowl of water with a good squeeze of lemon juice to stop them discolouring.

easy ideas

potato & celeriac layer bake serves 4 Serve on its own for a quick dinner with some greens. It’s good reheated the next day too. Grease a large gratin dish and layer with 500g peeled, thinly sliced potatoes; 500g peeled, thinly sliced celeriac and 1 finely sliced leek (finish with a layer of potato for a nice crispy topping), seasoning each layer as you go. Pour in 150ml veg stock and 150ml milk.

Dot with a knob of butter. Bake at 180°C for 45 mins-1 hour until the veg is tender and the top is golden brown.

simple celeriac soup Melt a large knob of butter in a large saucepan. Add 1 peeled, diced celeriac, 2 chopped leeks and carrots and fry gently for about 5 mins. Add 1 ltr veg stock and a bouquet garni of a few parsley stalks, 2 sprigs thyme and a bay leaf, tied with string (use one that won’t colour the soup à la Bridget Jones!). Simmer for 20-25 mins until the veg is just tender.

Remove the bouquet garni, blitz the soup in a blender and reheat gently to serve, adding just enough milk to get a good consistency. Season to taste.

smoked mackerel, celeriac & watercress salad serves 4

If you don’t have watercress, use peppery winter salad leaves instead.

1 small celeriac, peeled & cut into fine matchsticks 2 apples, cored & finely sliced a squeeze of lemon juice sea salt & ground black pepper 2 tbsp cider vinegar 2 tbsp clear honey 2 tsp coarse grain mustard 4 tbsp olive oil 100g watercress, washed & drained, larger stalks removed small handful chopped fresh herbs – parsley, tarragon, chives 4 smoked mackerel fillets, shredded (bones removed) Toss the celeriac in a large bowl with the apple and lemon juice.

Season with salt and pepper. In a small bowl, mix the vinegar, honey, mustard and olive oil. Toss into the celeriac with the watercress, herbs and smoked mackerel. Check the seasoning before serving.

slow roast pork with pears & celeriac mash serves 4

2 tbsp oil for frying 1-1.5kg pork joint suitable for slow cooking eg. shoulder or spare rib 500ml cider 2 sprigs rosemary 1 bay leaf sea salt & ground black pepper 3 pears, cored, each cut into 6 wedges for the mash: 600g potatoes, peeled & diced weight 400g celeriac, peeled & diced weight sea salt & ground white pepper 2 dsp double cream knob of butter Heat the oil in a deep flame and oven-proof casserole. Fry the pork on three sides (except the fatty skin side, which will become crackling) to seal and brown. Turn it skin side up and pour in the cider, without covering the crackling. Add the rosemary and bay leaf and season with pepper. Rub sea salt into the fat. Heat until the cider is just starting to boil. Transfer to the oven and cook slowly at 140°C for 2½ hours. Add the pears and cook for another 30 mins. Remove the pork and pears from the liquid and cut off the crackling. Put the crackling and pears in a baking dish, turn up the oven to very hot and bake until

the crackling is crisp. Keep the meat wrapped in foil to keep warm. While you’re crisping the crackling, boil the liquid to reduce by about a quarter to a third. To make the mash, put the potatoes in a pan of salted boiling water. Cook for 3-4 mins, add the celeriac and cook for another 8-10 mins, until both are tender. Drain and mash (use a potato ricer if you have one). Return to the pan and stir in the cream and butter. Season well to taste. Reheat to serve if needed.

veg eta rian s cou ld try this celeriac m ash to top leek s in ch eese sauce

cauliflower store

In the fridge for up to a week or two.

cook simply

You can boil or steam it until just tender, but try roasting it too – cut the florets into similar sized pieces (not too large or they will burn before they’ve cooked), then toss in just enough olive oil to coat, season and roast in a medium hot oven for 20-30 mins until tender and starting to turn golden brown.

easy ideas

cauliflower with ginger - serves 3-4 as a side, or make it part of a veggie indian mezze platter, with flatbreads, cucumber raita and dhal (see the website for dhal and raita recipes) Heat 2 tbsp oil in a large frying pan and add 1 tbsp grated fresh ginger.

Fry for 30 secs, then add ½ tsp cumin seeds (toasted in a dry frying pan and ground), ¼ tsp mild chilli powder, a pinch of salt, ¼ tsp garam masala and 1 cauliflower cut into small evensized florets. Stir well, cover and cook slowly until the cauliflower is tender.

cauliflower and bacon (or mushroom) pasta Cook pasta and cauliflower florets together in a large pan of salted boiling water for about 10 mins, until both are just tender. Fry chopped smoked streaky bacon in olive oil with a few dried chilli flakes (use sliced mushrooms if vegetarian). Toss in the pasta, cauliflower, a ladle or two of the pasta cooking water, a good grating of parmesan or pecorino and some chopped fresh parsley.

Season to taste.

whole roasted cauliflower with almonds & garlic serves 4 1 cauliflower olive oil for roasting sea salt & ground black pepper 50g flaked almonds 4 tbsp olive oil 2 cloves garlic, finely chopped 1 tsp smoked sweet paprika 1 tbsp dry sherry 3 tbsp parsley, roughly chopped Cut off any green leaves from the cauliflower and trim the core so it sits flat in a baking dish. Drizzle over just enough oil to cover the top of

the cauliflower. Sprinkle over a little sea salt. Roast at 200째C until the top is golden brown and the cauliflower is just tender, about 1 hour. Keep it warm in the oven. Put the almonds in a frying pan and heat gently until toasted. Add the oil and garlic and fry for a min or two. Add the paprika and dry sherry and cook to reduce the liquid slightly. Stir in the parsley and season with salt and pepper. Present the cauliflower whole at the table, then cut into thin slices and drizzle over the almonds to serve.

winter piccalilli makes approx 1kg/2.2lb You can eat this straight away, but ideally leave it for a week. It will keep for up to 3 months. Once opened, store in the fridge and use within a week. Serve with ham or good cheddar, bread and salad leaves. Make sure you use vinegar-proof lids.

1 small cauli or romanesco, cut into small florets, large stalks removed 2 large onions, diced 2 large carrots, peeled & diced 3 tbsp sea salt ½ small celeriac, peeled & cut into 1cm dice 2 tbsp cornflour 300ml cider vinegar 225g granulated sugar ½ tsp turmeric ¼ tsp paprika 2 tsp ground ginger 2 tsp english mustard powder 2 tsp sea salt good pinch ground white pepper Put the cauliflower, onion and carrots in a bowl and toss with 3 tbsp sea salt. Weigh down with a plate and leave overnight. Rinse and drain; this keeps the veg crisp (don’t add the celeriac at this stage as it will turn brown). Put clean, cold jars on a baking tray and put in a cold oven.

Turn the heat to 140°C and leave the jars there. Boil the lids for 10 mins and leave to air dry, inner side up, on kitchen paper. In a small bowl, mix the flour with a splash of the vinegar

to form a smooth paste. Gently heat the rest of the vinegar in a pan with the sugar, spices, mustard, salt and pepper until the sugar crystals have dissolved. Bring to the boil, add the cauliflower, onions, carrot and celeriac, then simmer, uncovered, for 10 mins. Remove from the heat and stir in the flour paste. Return to the heat and simmer for another 5 mins.

Pot straight away into the warm jars, making sure there are no large air pockets (use a skewer to poke any air out). Seal immediately with the sterilised lids while still hot. Turn upside down immediately for 5 mins for added sterilisation.

parsnips store

chives, a knob of butter, salt and pepper and a couple of spoonfuls of crème fraîche.

easy ideas

spiced parsnips with chickpeas Put 4 cloves garlic, a 2cm piece of peeled, chopped ginger, 2 green chillies, 1 chopped onion and 5 tbsp water in a blender. Blitz to a rough paste. Heat 3 tbsp oil in a large pan. Fry 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp turmeric and 1 tsp paprika for 1 min. Add the paste and fry for a couple of mins to reduce the liquid. Add 250g chopped tomatoes, 800g diced parsnips and 1 tin drained and rinsed cooked chickpeas. Add 450ml veg stock. Simmer for 20 mins until the parsnips are tender. Squeeze in a little lemon juice and season with salt and pepper. Sprinkle over some toasted cashews and chopped coriander leaves to serve, with a dollop of yoghurt and warm naan bread.

In a cool veg rack or bottom of the fridge for 2-3 weeks. parsnip crisps Peel parsnips and use a mandolin or veg peeler to finely slice them lengthways. Dry with kitchen paper.

Heat a deep fat fryer to 190°C. Fry in batches for 1 min until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt. fried with ginger and lime Cut 700g parsnips into long wedges.

Boil for 6-7 mins, until just tender.

Drain. Heat 1 tbsp oil and a small knob of butter in a large pan. Add the parsnips with the juice of 1 lime and a small piece of grated ginger.

Stir for a couple of mins until glazed.

Season and serve with extra wedges of lime. parsnip purée Boil 1 thinly sliced leek (white not green parts) and 3 large parsnips in a pan of salted boiling water until tender, about 10-12 mins. Drain and blitz in a food processor until smooth. Reheat with 2 tbsp chopped

parsnip gnocchi with walnut dressing serves 4

450g parsnips (peeled & diced weight) 450g waxy potatoes (peeled & diced weight) 250g plain flour (pasta flour if you can get it) & more if needed 1 egg a little freshly grated nutmeg sea salt & ground white pepper 25g butter sea salt for the dressing: 100g walnuts, toasted & roughly chopped 1 tbsp balsamic vinegar 4 tbsp good olive oil sea salt & ground black pepper 50g winter salad leaves or watercress parmesan or pecorino, to serve In a pan of salted boiling water, cook the parsnips and potatoes for approx 10 mins, until just tender.

Drain well, then pass through a potato ricer (or mash well) and leave to cool. Put the mashed veg and 250g flour in a large bowl.

Grate in a little fresh nutmeg, season well with salt and pepper and mix together lightly. Break the egg into the bowl. Bring together with

your hands and knead to a dough, adding a little more flour if needed.

The dough should be light, almost pillowy to touch and not too moist.

Don’t over-knead it. Divide the dough into 4. On a lightly floured work surface use the flat of your hands to roll and shape the pieces into sausage shapes about 2cm in diameter. Cut into 2cm lengths. Roll roughly into balls. Take a ball and hold it over your finger. Use the prongs of a fork to press down into the gnocchi to form the traditional pattern. In a pan of salted boiling water, cook for 3-4 mins, until the gnocchi rise to the top. Drain. Place on a baking tray, patterned side up and grill until lightly browned on top. To make the dressing, gently warm all the ingredients except the parmesan in a small pan until the leaves are just wilted. Pour over the gnocchi and scatter with parmesan to serve.

cabbage cook simply

1. Add shredded green cabbage leaves to soups, stews and stir fries.

2. Try green or red cabbage raw in a traditional coleslaw with shredded carrot, onion and a dressing made from half mayonnaise and half plain yoghurt. Add a smidge of dijon mustard if you like and season well.

Or try a dairy free alternative with shredded carrot, cabbage, apple and onion, with a dressing of finely chopped garlic, chilli, lemon or lime juice, a dash of soy sauce and a little sesame or sunflower oil. Sprinkle over toasted cashews or peanuts.

easy ideas

savoy caesar salad Shred the leaves of a small savoy cabbage very finely. To make the dressing, put 2 chopped anchovy fillets in a food processor or blender with 1 egg, the juice of ½ lemon, 1 chopped clove of garlic, 1 tbsp dijon mustard and a good pinch of sea salt.

Blend, then gradually trickle in 5-6 tbsp extra virgin olive oil until the mixture thickens. Season with salt and pepper. Toss with the cabbage leaves and plenty of parmesan shavings and croutons.

minestrone soup - serves 4 Heat 2 tbsp olive oil in a large pan.

Add 1 sliced onion, 1 chopped garlic clove, 1 sliced leek, 2 sticks chopped celery and 2 diced carrots. Fry for 5 mins, then add 1 tin chopped tomatoes, 600ml veg stock, ½ shredded green cabbage, a bay leaf and ½ tin drained cooked white beans. Simmer for 10 mins. Add 80g broken up spaghetti and cook for 8-9 mins until just tender. Season and stir in some chopped parsley. Sprinkle over some parmesan shavings and serve with toasted sourdough.

pork & cabbage rolls serves 4

Serve with garlic and olive oil mashed potato, with some extra braised greens if you like.

4 boneless pork cutlets (escalopes) - use fairly thin ones & trim off any excess fat 4 slices serrano, parma or other airdried ham 4 large savoy cabbage leaves 2 eggs 2 tbsp milk 100g dry breadcrumbs, seasoned with salt & ground black pepper oil for frying Place the cutlets between a sheet of clingfilm and use a rolling pin to bash the cutlets to ½ cm thick. In a large pan of boiling water (don’t add salt or the leaves will lose their green colour), cook the cabbage leaves for 4 mins. Drain, plunge into a bowl of cold water to refresh, then drain again. Cut out the v-shaped stalk, keeping the whole leaf intact. Cut each leaf in half lengthways. Lay a cutlet on your chopping board or work surface. Place a slice of ham on top, then 2 pieces of cabbage leaf.

Roll up tightly and secure with a cocktail stick or two. Repeat with the other cutlets. Place on a baking tray and chill for 10 mins (this helps keep the shape). Beat the eggs and mix with the milk in a flattish bowl. Have

the breadcrumbs ready in a similar bowl. Remove the cocktail sticks and dip the pork rolls in the egg mixture and then the breadcrumbs to coat. Heat 2cm oil in a wide deep pan to 180°C (use a deep fat fryer if you have one). Fry the rolls for 6-8 mins, turning, until the pork is cooked through and the breadcrumbs are golden. Drain on kitchen paper.

Alternatively bake in the oven at 190°C (keep the cocktail sticks in if baking) on a non-stick tray until golden brown and cooked through.

Cut in half at an angle to serve.

marinated beef, coconut & cabbage curry serves 2

for the marinade: 2 tbsp red wine vinegar 1 fairly hot red or green chilli, thinly sliced (leave the seeds in if you like it hot) 1 tbsp tomato purÊe a small handful chopped coriander leaves 2-3cm piece ginger, peeled & finely chopped 4 cardamom pods, bashed with the flat side of your knife 1 tsp cumin seeds, toasted & ground ½ tsp turmeric 450g diced beef oil for frying 1 onion, finely sliced 2 cloves garlic, finely chopped 2-3cm piece ginger, peeled & finely chopped 200ml beef or veg stock (or use water) 150ml coconut milk 1 stick cinnamon 4 dried curry leaves 2-3 good handfuls (about 200g) shredded cabbage leaves small handful fresh coriander leaves Mix all the marinade ingredients together in a large bowl. Add the beef and stir well. Cover and chill for a

few hours or overnight. Heat a little oil in a large heavy-based saucepan.

Fry the beef (in batches if necessary, don’t crowd the pan) until brown all over. Remove and keep to one side.

Add a little more oil and the onion.

Fry gently for a few mins until soft.

Add the garlic and fry for 2 mins.

Return the beef to the pan. Add the stock and stir to deglaze the bottom of the pan. Add the coconut milk, cinnamon and curry leaves. Cover and simmer for 1 hour. Stir now and then. Remove the cinnamon stick and simmer for another 30 mins. Add the cabbage and simmer for 10 mins. Add the coriander to serve.

sprouts store

In the fridge or a cool veg rack.

Sprouts on the stalk should keep for a couple of weeks, off the stalk for about a week or so.

prep

Remove any ragged, tougher outer leaves. Trim the base if needed.

There’s no need to cut a cross in the bottom to cook them unless they are particularly large.

cook simply

1. Boil for 5-10 mins, depending on size. Melt a little butter in a large frying pan until just browning, add the sprouts, season and toss together.

Add any of these if you like: cooked and peeled chestnuts; fried bacon bits; slivers of garlic; flaked almonds.

2. Toss in just enough olive oil to coat and roast at 190°C for 30-40 mins until just tender, tossing once half way through. Add a little splash of balsamic or sherry vinegar with the oil if you like.

3. Shred and stir fry in a little oil with chilli flakes, garlic, ginger and a splash of soy sauce.

easy ideas

sprout & chestnut soup Gently cook 1 large onion in 1 tbsp oil for 10 mins to soften. Add 1 large peeled and diced potato, 1kg chopped sprouts, 1 pack vac-packed chestnuts and 1.2 ltr veg stock.

Simmer for 20 mins. Season well with salt and pepper and a little freshly grated nutmeg. Blitz until smooth. Reheat, adding a dollop or two of cream or a little more stock if needed to thin the soup. Serve with croutons and crispy fried sage leaves. indian spiced sprouts Trim 500g sprouts and boil for 3 mins. Drain, reserving some of the cooking liquid. Heat 1 tbsp sunflower oil in a wok. Add ½ tsp black mustard seeds and fry until they pop.

Add 2 cloves chopped garlic, ½ tsp each crushed cumin and coriander seeds and a pinch of cayenne pepper.

Fry for 1 min. Add the sprouts.

Season with salt and pepper. Add 2 ladles of the sprout water and simmer until the sprouts are just tender and the liquid is reduced by about half. Sprinkle in 2 tsp chickpea flour and stir for a couple of mins to thicken slightly.

roasted sprouts with sage & chestnut butter serves 4

stir-fried sprouts with cranberries & pecans serves 4

This makes more butter than you need, but it’s not worth making less. It will keep in the fridge for a week, or you can freeze and slice it off as you need it.

50g dried cranberries 75g pecans, toasted in a dry frying pan & roughly chopped 500g brussels sprouts 1 tbsp oil knob of butter sea salt & ground black pepper

500g brussels sprouts, trimmed olive oil sea salt & ground black pepper 125g salted butter, softened at room temperature 100g cooked & peeled chestnuts (a vac-pack is easiest), finely chopped 8 sage leaves, finely chopped Cut the sprouts in half through the core. Put in a dish and toss in just enough olive oil to lightly coat.

Season. Roast in the oven for 30 mins or so, until just tender but still with some bite. Toss once during cooking.

Put the butter in a bowl and beat well with a wooden spoon until very soft. Stir in the chestnuts and sage.

Lay a piece of clingfilm on your work surface. Spoon the butter into the middle. Fold the clingfilm over and twist both ends to form a sausage.

Refrigerate until needed. When the sprouts are cooked, slice 6 thin slices from the butter and toss with them just before serving. Season to taste.

Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain. Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves. Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins. Add the cranberries and nuts, season and toss together to serve.

a f est ive pu d!

clementine curd & cinnamon mess serves 6 This will make more curd than you need; keep the rest in the fridge (for a week) and spread on toast or muffins.

3-4 clementines (use firm ones) 1 tbsp lemon juice 200g caster sugar 120g unsalted butter, diced 2 large eggs, beaten for the meringue: 2 egg whites 75g caster sugar 50g dark brown muscovado sugar 1 tsp ground cinnamon 400ml double cream 6 clementines Zest the clementines to get 3 tbsp zest. Juice them to get 5 tbsp juice.

Put the zest and juice in a heatproof bowl with the lemon juice, sugar and butter. Place over a pan of simmering water (don’t let the water touch the bowl) and whisk until the butter has melted and the sugar crystals have dissolved. Add the eggs and whisk while heating, until the mixture thickens and coats the back of a wooden spoon. This may take a while.

Don’t overheat or it will curdle.

Remove the bowl from the heat and leave to cool, then chill in an airtight container until needed. To make the meringue, whisk the egg whites to

stiff peaks. Add 2 tbsp sugar with the cinnamon and whisk. Gradually add the remaining sugar, whisking until stiff and glossy. Line a tray with baking parchment. Use a pallet knife to spread over the meringue to 2-3cm thick. Bake at 110°C for 2-2½ hours, depending on your oven. Turn it off, open the door slightly and let the meringue cool slowly in the oven.

Transfer to an airtight container until needed. Whisk the cream to soft peaks. Chop the clementines into small pieces. Break the meringue into small pieces and mix in a bowl with the cream and clementines. Swirl through a few spoonfuls of the curd.

Want even more recipes?

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