Recipe booklet jan feb

Riverford recipes January - February

saints & sinners

be good or bad in the new year stock • drinks • soups • salads stovetop simmers • easy bakes

saints & sinners

stocks

Whether you’re making healthy resolutions or want to treat yourself in 2014, we’ve got plenty to keep you happy in the kitchen.

light chicken stock

be good or bad in the new year

fresh juices & boozy cocktails

veg-packed soups with naughty twists

1 large chicken carcass, broken into pieces veg & bouquet garni as for the winter veg stock (no oil)

vibrant salads with finger licking extras wholesome or sinful stovetop simmers healthy or indulgent easy bakes

Use in light chicken or pork recipes, soups and stews.

if you only make one y our resolution, pledge to tr h! blood oranges this mont

Put the chicken in a large pan and cover with cold water. Bring to a bare simmer.

Skim off any scum. Add a little more cold water and skim again. Add the veg and more cold water to cover. Bring up to a bare simmer. Cook, partially covered, for 3 hours. Keep an eye on the temperature and liquid, topping up with cold water if needed. Skim off any more fat. Strain and leave to cool. Skim again and reduce further if you like.

celery

Grown above ground, for a deeper colour and stronger flavour.

£1.75

want more recipes?

for these stocks are useful e th the soups & stews over next pages

winter veg stock

For soups, vegetable stews and risottos.

2 tbsp oil for frying 2 large onions, roughly chopped 1 large leek, roughly chopped 2 large carrots, roughly chopped 3 sticks celery, chopped a bouquet garni: 3 bay leaves, a bunch of parsley stalks & a few thyme stalks, tied together tightly with string (white string, not Bridget Jones blue!)

10 whole black peppercorns Heat the oil in a large saucepan or stock pot. Add the veg and cook on a very low heat, stirring now and then for 20-30 mins, until the veg has a caramelised colour. Add the bouquet garni, peppercorns and 2 litres cold water. Bring to a bare simmer and cook, partially covered with a lid, for 1 hour, skimming off any scum from time to time. Strain. Leave to cool, skim again, then chill or freeze in batches. You could boil it down for a stronger flavour.

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

drinks

sinner’s blood orange cocktails recipes make enough for 1 cocktail

bloody orange mary celery salt juice from 1 blood orange tomato juice 2 shots vodka celery salt or fine sea salt 3 shakes tobasco 5 shakes worcestershire sauce the top of 1 celery stick, preferably with some leaves on

saintly juices recipes make 250-300ml

green juice

Full of green goodness. It tastes fresh - add an apple if you prefer it a little sweeter.

150g curly kale ½ cucumber ½ head of broccoli (stalk & florets) squeeze of lemon juice, to taste Juice the kale, cucumber and broccoli, then squeeze in a little lemon juice to taste.

beetroot & celery

Beetroot has quite a strong flavour when you juice it and needs something to dilute it - we’ve used celery. You could add the juice of an orange too, or a blood orange.

2 sticks celery, trimmed 1 very large or 2 medium beetroot, scrubbed, skin on, top & bottom root trimmed off

parsnip, pear & apple juice

carrot, apple & ginger

2 medium-large parsnips 2 pears 1 apple

3 large carrots (350-400g), scrubbed very clean 1 apple, whole, stalk removed 10g piece fresh ginger, unpeeled

Sounds weird, but parsnips are sweet, so they work well in this juice.

Our favourite juice, by a carrot top length!

Squeeze the juice from the blood orange. Use a piece of the leftover orange to rub around the edge of the glass. Put a little celery salt or fine sea salt on a saucer and dip the edge of the glass in. Pour in the orange juice. Add 4 times the amount of tomato juice to orange juice. Add the vodka. Shake in the tobasco and Worcestershire sauce to taste, and add a few ice cubes. Stir with a stick of celery.

blood orange appetiser

A take on the classic Savoy cocktail of orange juice, gin and dubonnet.

In a cocktail shaker filled with crushed ice, shake equal parts gin, dubonnet and blood orange juice. Strain into a glass.

blood orange fizz

freshly squeezed blood orange juice prosecco Fill a champagne flute a third full with blood orange juice. Top up with prosecco or if you’re feeling flash, champagne.

carrots, beetroot, ges, apples, pears, oran blood oranges

new big bags for juicing at www.riverford.co.uk

saints

Make a virgin version by leaving out the vodka.

soups

serves 4, prep 15 mins, cook 40 mins

for the za’atar (middle eastern spice blend): 2 tbsp sesame seeds, toasted 1 tbsp dried thyme 1 tbsp marjoram (or use 2 tbsp thyme) 1 tsp fine sea salt 1 tsp sumac (a ground citrus-tasting powder, widely available but leave out if you can’t find it)

parsnip, leek, apple & mustard soup

oil for frying, eg. rapeseed 1 large onion, chopped 3 medium beetroot, peeled & diced 2 large carrots, diced 25g fresh ginger, peeled & grated juice of 1 orange 1.2 ltr veg stock (see stock page)

oil for frying, eg. rapeseed 1 large leek, shredded (use the white & green parts) 2 large parsnips, peeled & diced 1 apple, peeled, cored & diced 1.2 ltr veg stock (see stock page) 1 tbsp Riverford beer mustard

Heat 1 tbsp oil in a saucepan. Add the onion and fry gently for 10 mins without colouring, until soft and translucent.

Add the beetroot, carrot and ginger.

Stir for 1 min. Add the orange juice and stock. Season with salt and pepper.

Bring to the boil, reduce the heat and simmer until the veg is tender, approx 25-30 mins or so, depending on how small you’ve cut it. Blend until smooth.

Gently reheat if needed and check the seasoning before serving.

Heat 1 tbsp oil in a large saucepan.

Add the leek and fry gently for 8 mins, stirring now and then to stop it catching.

Add the parsnips and stir for 1 min. Add the apple, stock and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 mins or so, until the parsnips are tender. Blend until smooth. Put back in the same pan and stir in the mustard. Reheat gently. Check the seasoning and serve.

serves 4, prep 10 mins, cook 40 mins

spiced celeriac soup with za’atar oil for frying, eg. rapeseed 1 large onion, chopped 1 tsp cumin 1 tsp coriander ½ tsp paprika ½ large celeriac, peeled & diced, tossed in the juice of a lemon as you cut it up, to stop it discolouring 1.2 ltr veg stock (see stock page)

beetroot, carrot & ginger soup

Heat 1 tbsp oil in a saucepan. Add the onion and fry very gently for 10 mins without colouring, until soft and translucent. Add the cumin, coriander, paprika, celeriac and lemon juice. Stir for 1 min. Add the stock. Bring to the boil, reduce the heat and simmer until the celeriac is tender, approx 20-30 mins. Meanwhile, make the za’atar: crush half the toasted sesame seeds in a pestle and mortar. Stir in the rest of the seeds, thyme, marjoram, salt and sumac. Blend the soup until smooth.

Reheat gently if needed and check the seasoning. Sprinkle over a little za’atar to serve.

in the store leftover za'atar meat or fridge & sprinkle over d & oil veg, or serve with brea

serves 4, prep 10 mins, cook 30 mins

sinners

Deep fry some finely shredded leeks, stir in a swirl of crème fraîche and top with the leeks. You could add some fried bacon pieces too.

kale, spelt & chorizo broth serves 4, prep 10 mins, cook 50 mins

We’ve called this a sinner because of the fat in the chorizo, but there are plenty of healthy ingredients too. It tastes good, which is the most important thing!

2 tbsp oil for frying, eg. rapeseed 1 onion, chopped 2 Riverford cooking chorizo sausages, skins peeled off, meat broken into small pieces 1 dried red chilli (add to taste) 4 tomatoes, finely chopped 150g pearled spelt, rinsed well & drained 1½ ltr light chicken stock (see stock page) 200g kale, leaves stripped from stalks & roughly chopped (curly kale or cavolo nero is best - if using red russian kale, leave all but the very large stalks on)

Heat 1 tbsp oil in a saucepan. Add the onion and fry very gently for 10 mins without colouring, until soft and translucent. Add the chorizo and fry for a couple of mins until golden. Add the chilli and tomatoes. Stir in the spelt, add the stock and season. Bring to the boil, reduce the heat and simmer for 20 mins. Add the kale and cook for approx 15 mins, until the spelt is tender.

Keep an eye on the liquid and top up a little if needed (check your heat too, it may be too high). Check the seasoning and serve.

cooking chorizo

made

by

ord Adds flavour to everything from Riverf stews and casseroles to beans and paella. A must-have staple for your fridge.

300g £4.95

salads

saffron poached chicken with cauliflower couscous, dates & pine nuts serves 4, prep 15 mins, cook 20 mins ½ tsp saffron threads 2 carrots, roughly chopped 1 stick celery, roughly chopped 2 bay leaves 4 chicken breasts, skin removed

orzo pasta, beetroot, carrot & dill salad with grilled salmon serves 2, prep 15 mins, cook 10 mins

150g orzo or other small pasta shape 2 carrots, coarsely grated 1 large beetroot, coarsely grated handful dill leaves, roughly chopped zest & juice of ½ lemon, more to taste 2 tbsp olive or rapeseed oil ½ tsp raspberry balsamic vinegar, optional 2 sustainably caught salmon fillets Cook the orzo in salted boiling water for 8 mins. Drain, toss in a splash of oil to

stop it sticking, and leave to cool. Mix the carrot, beetroot, dill, lemon zest and juice, olive oil and vinegar (if using) in a bowl. Season with salt and pepper.

Mix in the cooled pasta (don’t over-mix or the pasta will turn completely pink).

Taste and add more lemon juice and seasoning if needed. Heat your grill and line the tray with foil. Place the salmon on the tray and season with salt and pepper. Grill for approx 3-4 mins for a 2-3cm thick piece. Serve with the salad.

for the couscous: 1 small cauliflower, outer leaves removed, cut into florets 1 garlic clove, crushed large handful finely chopped parsley small handful finely chopped mint 100g pine nuts, toasted in a dry frying pan until golden 200g dates, pitted & chopped 1 tbsp sherry or good white wine vinegar juice of 1 lemon 2 tbsp good olive oil 1 tbsp honey 100g mixed winter salad leaves Put the saffron, carrot, celery and bay leaves in a saucepan. Add 1½ litres water, bring to a simmer and add the chicken (make sure it is completely covered with water). Simmer for approx 30 mins, until cooked. Leave to cool in the pan, then take the chicken out and tear or chop into pieces. Pulse the cauli in a food processor until it looks like couscous (or chop very finely if you don’t have a processor). Transfer to

a large bowl. Mix in the garlic, herbs, pine nuts and dates. Season with salt and pepper. Whisk together the vinegar, lemon, oil and honey and mix into the cauliflower. Toss in the chicken. Taste and adjust the seasoning, lemon and oil if needed. Serve with the salad leaves.

e the cauli looks just lik it couscous when you blitz

toasted seed & tahini slaw with sweet chilli chicken wings serves 4, prep overnight, cook 45 mins

The salad is saintly, with a low fat dressing, but the optional chicken wings are definitely more sinful.

2 large garlic cloves 2 tsp chinese 5 spice 2 tsp thai fish sauce 2 tsp soy sauce 3 tbsp Riverford sweet chilli sauce 12 chicken wings sea salt oil for roasting, eg. sunflower 1 lime, cut into wedges for the slaw: 4 tbsp Riverford fat-free yogurt 1 tbsp light tahini (sesame) paste juice of 1 lemon ½ savoy cabbage, core removed, leaves very finely shredded 1 large carrots, peeled & coarsely grated 1 small red onion, very finely sliced 4 tbsp mixed seeds, eg. sunflower, sesame, pumpkin, linseed, toasted in a dry frying pan for a min or so

sweet chilli sauce

In a bowl, mix together the garlic, 5 spice, fish sauce, soy and chilli sauce.

Toss with the chicken, cover and chill in the fridge overnight or for 8 hours.

Preheat your oven to 200˚C. Lightly grease a baking dish that will fit the wings in a fairly snug single layer. Put the chicken wings in the dish, drizzle with a little oil and sprinkle over a little sea salt. Bake until crispy and cooked through (no pink juices remaining), approx 40-45 mins. Keep an eye on them so they don’t burn. While the chicken is cooking, mix the yogurt, tahini and lemon juice together in a large bowl. Add the cabbage, carrot, onion and toasted seeds, season with salt and pepper and toss everything together gently to combine. Serve the chicken with the lime wedges on the side to squeeze over the top.

made

by

ord

Riverf Hot, sweet and sticky. Made with fresh chillies - not for the faint hearted!

special offer

240ml £2.65

£2.95

for deliveries until 25th January

sinners

Chicken wings are a sinful add-on. If you’re a full on sinner, swap the fat-free for whole yogurt, or use half mayo and half crème fraîche.

stovetop simmers

broccoli, almond, wheatberry & wild rice ragout serves 2, prep 15 mins, cook 70 mins

oil for frying, eg. rapeseed 1 onion, thinly sliced ½ tsp garam masala pinch of dried chilli flakes, or more 125g wheatberries (sometimes called wheat grain) or whole spelt grain, rinsed & drained 50g wild rice, rinsed & drained 300g veg stock (see stock page) 1x 400g tin coconut milk, stirred 50g whole almonds, toasted in a dry frying pan for a min or so approx 350g head broccoli, cut into bite-sized florets small handful coriander leaves 20g raw coconut chips (shreds), toasted in a dry frying pan until lightly golden

Heat 1 tbsp oil in a large saucepan. Add the onion and cook very gently for 10 mins, stirring now and then to stop it catching, to soften without colouring. If it starts to look as if it is catching, add just a splash of water. Add the garam masala and chilli flakes and stir. Add the wheatberries, wild rice, stock and coconut milk. Season with salt and pepper. Simmer, covered, for 45 mins.

Add the almonds and broccoli. Simmer, uncovered, for 15 mins. Check the seasoning. Sprinkle over the coriander leaves and coconut chips to serve.

north african beef & root vegetable stew serves 4, prep 15 mins, cook 1½ hours 450g beef braising steak, each piece cut in half oil for frying 800g mixed root veg, eg. carrots, celeriac, parsnips, swede, peeled & chopped into chunks or lengths 1 large onion, sliced 2 garlic cloves, crushed small piece fresh ginger, grated 1 good tbsp ras al hanout (north african spice blend) 1 tsp garam masala 150ml red wine 400ml light beef stock 1 stick cinnamon 1 tin cooked chickpeas 100g pitted prunes handful chopped parsley handful chopped coriander seeds from 1 pomegranate Fry the beef in a little oil to brown on both sides. Remove from the pan. Add the roots, except the onion, and fry to colour slightly. Remove from the pan.

Add a splash more oil if needed, turn the heat right down and add the onion.

Fry gently for 10 mins to soften without colouring. Add the garlic, ginger, ras al hanout and garam masala. Stir for 2 mins. Add the beef back to the pan with the wine. Cook for 2 mins. Add the stock, root veg and cinnamon.

Cover and simmer for 1 hour. Keep

an eye on the liquid and top up with more stock or water if needed (check your heat too, it may be too high). Add the chickpeas and prunes. Simmer for a further 15 mins. Sprinkle over the herbs and pomegranate seeds to serve, with couscous.

braising steak

Tender, lean braising beef from grass-fed animals reared to the highest organic standards.

special offer

450g £5.89

£6.55

for deliveries until 25th January

jerusalem artichokes, chorizo & migas serves 1, prep 10 mins, cook 30 mins

Migas is a Spanish fried bread, with garlic, saffron and bay. Just multiply the ingredients by how many people you want to serve.

4 tbsp olive oil 2 large whole garlic cloves, peeled 100g stale sourdough or ciabatta bread, or similar, torn into chunks 2 bay leaves pinch of saffron threads 2 jerusalem artichokes, scrubbed clean 1 Riverford cooking chorizo, skin removed, meat roughly chopped 2 roasted red peppers, skin & seeds removed, flesh roughly chopped squeeze of lemon juice small handful chopped fresh parsley (optional)

cooking chorizo

Put the oil, garlic, bread and bay leaves in a frying pan. Heat gently, stirring now and then, for approx 25 mins, until the breadcrumbs are crispy all over.

While the bread is frying, put the saffron threads in a heatproof bowl with 1 tbsp boiling water. Leave to stand. Bring a pan of salted water to the boil. Add the whole jerusalem artichokes and cook until just tender, approx 8-10 mins, depending on size. Drain, leave to cool slightly, then cut into wedges. When the bread is cooked, add the saffron and water and fry to cook off the liquid and crisp up the bread again. Remove from the pan with a slotted spoon and add the chorizo and artichokes. Fry to cook the chorizo through and colour the artichokes. Put the bread back in the pan, season with salt and pepper and stir in the roasted peppers to warm through.

Squeeze over a little lemon to serve and sprinkle with parsley, if using.

made

by

ord

Riverf Adds flavour to everything from stews and casseroles to beans and paella. A must-have staple for your fridge.

300g ÂŁ4.95

easy bakes

cauliflower biryani

serves 4, prep 15 mins, cook 50 mins

sausage, jerusalem artichoke & savoy tray bake serves 2, prep 15 mins, cook 45 mins

oil for frying, eg. rapeseed 8 sausages 1 ltr hot chicken or light beef stock (you may not need it all) 600g jerusalem artichokes, scrubbed & cut into half or wedges 80g puy lentils, rinsed & drained leaves from 4 large thyme sprigs 1 tsp fennel seeds ¼ tsp dried chilli flakes finely grated zest from ½ a lemon 1 savoy cabbage, outer leaves removed, cut into wedges with the root intact fresh parsley leaves to garnish (optional)

Preheat your oven to 180˚C. Heat 1 tbsp oil in a flame and ovenproof roasting tin (or use a frying pan and transfer to a tin). Fry the sausages until brown on all sides. Add 800ml stock. Remove from the heat, cover with foil and bake for 15 mins. Uncover. Add the jerusalem artichokes, lentils, thyme, fennel seeds, chilli, lemon zest and season with salt and pepper. Cook for 15 mins or so, uncovered, then wedge the cabbage between the other things in the tray and spoon over a little more stock. Cook for another 10-15 mins, until everything is tender. Sprinkle over the parsley to serve, if using.

oil for frying, eg. rapeseed 2 onions, thinly sliced 2 tbsp medium hot curry powder (less if you prefer it milder) 2x 400g tins chopped tomatoes 10 cardamom pods 200g brown basmati rice, rinsed well & drained 1 large cauliflower, cut into bite-sized florets 200ml fat-free yogurt, plus extra to serve 2 large garlic cloves, crushed 50g piece fresh ginger, peeled & grated 2 tsp cumin seeds 1 tsp turmeric 1 tsp garam masala 50g fresh coriander 4 tbsp flaked almonds, toasted in a dry frying pan until golden fried onions to garnish (for sinners) Preheat the oven to 190˚C. Heat 2 tbsp oil in a large pan. Fry the onion on a low heat for approx 10 mins, until soft and translucent, without colouring.

Add the curry powder, tinned tomatoes, cardamom pods, rice and 600ml water.

Bring to the boil, reduce the heat and simmer for 25 mins, or until the rice is tender. While the rice is cooking, toss the cauli with the yogurt, garlic, ginger, cumin seeds, turmeric, garam masala and half the coriander leaves in a baking dish. Roast until the cauli

is just tender but still with some bite, approx 20-30 mins, depending on how small you’ve cut the florets. Remove from the oven and stir in the cooked rice and half the almonds. Cover with foil and bake for a further 15 mins. Serve sprinkled with the rest of the almonds, coriander leaves, crispy fried onions if using (see note below) and a dollop of extra yogurt.

sinners

Finely slice 1 large onion. Deep fry at 180˚C (use a deep fat fryer for safety), for approx 2-3 mins, until golden, then scatter over the dish. You could use whole yogurt instead of fat-free.

baked potatoes with cheesy kale filling serves 4, prep 10 mins, cook 1 hour 50 mins

A slightly sinful but very tasty baked potato. We’ve added some greens to offset the cheese. Baking potatoes aren’t a variety, it’s all in the size. Look for large ones in your vegbox, or try our baking potato packs - they taste especially good right now.

4 baking potatoes (approx 250-300g each) olive oil sea salt & ground black pepper 50g curly kale, cabbage or chard 150g strong cheddar, grated

Preheat the oven to 200˚C. Put the potatoes in a baking dish and prick a few times with a sharp knife. Rub the potatoes with a little olive oil and sprinkle over some sea salt, to help the skin crisp up. Bake for approx 1½ hours, more or less, depending on the size of your potatoes, until the insides are tender (insert a sharp knife) and the outsides nice and crispy. While the potatoes are cooking, boil the kale for 4 mins. Drain, refresh in a bowl of ice cold water, drain again, then pick the leaves away from the stems (discard the stems) and chop the leaves. Keep to one side.

When cooked, remove the potatoes from the oven. Leave until just cool enough to handle, then slice off the tops (serve with the potato, or they could be a chef’s perk!). Using a teaspoon, scoop out most of the insides, being careful not to break the skin. Mash in a bowl, adding ¾ of the cheese and the chopped kale. Season with salt and pepper. Spoon the mixture back into the potatoes. Sprinkle over the rest of the cheese. Bake for another 1520 mins, until golden and bubbling.

front cover recipe

zuppa d’aosta

serves 4, prep 15 mins, cook 60 mins Sinful, yes. This traditional Savoyarde fayre is a peasant dish, using up stale bread and odds and ends of cheese and ham. Fontina cheese is traditional, if you can get it, but gruyère is much easier to find. Or you could use a mix of cheddar and parmesan.

6 large slices stale sourdough bread from a large round loaf, cut in half (or similar), lightly toasted 1 savoy cabbage, tough outer leaves removed, leaves left whole but stalks cut out in a V-shape, leaves shredded 250g grated gruyère 200g smoked streaky bacon, fried until browned 1.4 ltr beef stock 50g butter

Preheat your oven to 160˚C. In a heavy casserole dish, layer the bread, cabbage, 200g cheese and the bacon in at least 2 layers, seasoning each layer with salt and pepper (go easy on the salt, as the cheese is salty), and finishing with a layer of bread. Pour over the stock.

Sprinkle over the rest of the cheese. Dot with the butter. Bake for approx 45-60 mins, depending on your oven, until golden brown (finish under the grill if you need to).

slow cooked lamb shoulder with root veg & barley salad & homemade mint sauce serves 6 (plus there’ll be leftover meat), prep 20 mins, cook 6 hours 15 mins We’ve called this a sinner because lamb is a fattier meat, but the barley and root veg balance it out nicely. Serve with some greens, steamed for saints and well buttered for sinners.

2 carrots, roughly chopped 1 onion, cut into wedges 2 bay leaves oil for frying, eg. rapeseed 2.2kg lamb shoulder 1 head of garlic rosemary sprigs 1kg mixed root veg a few thyme sprigs 250g pearl barley 800ml stock oil for roasting, eg. light olive large bunch fresh parsley, chopped for the mint sauce: 20g fresh mint leaves 2 tsp caster sugar 2 tbsp white wine vinegar good pinch fine sea salt

lamb shoulder

From grass-fed animals reared on small scale organic farms.

They reach maturity naturally, which makes the meat particularly flavoursome.

special offer

2.2kg £24.55

£27.25

for deliveries until 25th January

Preheat the oven to 120˚C. Put the carrots, onion and bay leaves in a roasting tray that will fit the lamb fairly snugly. Heat a large frying pan with a bit of oil and brown the lamb on both sides. Remove it and lay on the veg in the tin. Cut small slits in the lamb and poke in some whole garlic cloves and rosemary. Season with salt and pepper.

Pour 100ml water into the bottom of the pan, cover tightly with foil and bake for 4 hours. Peel and chop the root veg into 2cm dice, put in a roasting tin and toss in just enough oil to coat. After the lamb has been in the oven for 4 hours, put the veg in the oven and roast it for 2-2½ hours, until tender. Once the veg goes in, make the mint sauce. Mix all the ingredients with 3 tbsp boiling water in a small bowl. Cook the barley after the veg has been in for an hour. Put the stock and barley in a saucepan and simmer for 35-40 mins, until tender but still with some bite. Drain and keep to one side until the veg is ready, then mix the root veg with the barley and parsley, seasoning well. Skim the fat off the lamb juices and use the leftover sauce for gravy.

rd's you could make shephe up pie with any chopped left over lamb

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