Riverford Recipes

Riverford recipes September - October

1. sweetcorn 2. romanesco 3. fennel 4. spinach & chard 5. squash 6. runner beans 7. raspberries

hello

Autumn is the best time of the year for vegboxes, with its colourful abundance of seasonal homegrown fruit and veg. In this booklet you’ll find lots of ideas to help you make the most of it – from quick tips and ideas to full blown recipes. Fret no more over the fennel at the back of your fridge. useful staples for your kitchen fresh dry lemons (R) garlic (R) ginger (R) eggs (R) mayonnaise (R) puff pastry

pesto (R) olives (R) olive oil (R) porridge oats (R) pasta sultanas

dairy

herbs & spices

yoghurt (R) parmesan (R) crème fraîche (R) double cream (R) double gloucester (R) cheddar (R) feta

meat

chicken (R) diced pork (R) chorizo (R) lamb mince (R)

sage (R) mint (R) parsley (R) chives (R) coriander (R) saffron dijon mustard smoked sweet paprika lemongrass R = available from Riverford

Want even more recipes?

Visit www.riverford.co.uk or ask your vegman for help.

sweetcorn tips

1. For the best flavour, use sweetcorn as quickly as possible. The sugars start turning to starch after they’re picked, and they start to lose some of the natural sweetness.

2. To cut the kernels off safely, cut the cob across in half, to make two shorter pieces, then rest each cut side on a work surface. Hold the top and run a sharp knife down each side of the cob.

goes well with

Chilli, lime, lemon, squash, peppers, crab, coriander, chives, thyme.

cook simply

1. Boil or steam for 4-10 mins (very fresh cobs take less time to cook).

Toss in a little butter with freshly ground black pepper.

2. Stir fry 4cm pieces in a little oil for a few mins.

easy idea

braised with greens Cut the kernels from 2 cobs and cook gently in a pan with a knob of butter, stirring now and then, for about 8 mins. Add a crushed garlic clove and cook for another couple of mins until the corn is tender and lightly browned. Add 300g chopped chard or spinach. Cook for 2-3 mins until wilted. Season and serve. Add a chopped fresh chilli along with the garlic to spice it up if you like.

braised sweetcorn with lime & chilli serves 4

4 corn cobs, cut into 3-4cm pieces about 75g butter 2 tbsp olive oil 2x 5cm lengths lemongrass (optional), bashed with your hand on the flat of a knife to bruise them 2 mild red chillies, deseeded & finely chopped zest & juice 1 lime 2 tbsp chopped coriander leaves sea salt & ground black pepper Heat the butter and oil in a large pan. Add the sweetcorn, lemongrass and chilli. Stir for 2 mins. Add the lime zest and juice, with 4 tbsp water. Cover and cook for 6-8 mins, stirring every now and then, until the corn is cooked. Keep an eye on the liquid and top up a little if needed. Season to taste and stir in the coriander to serve.

f ront cove r recip e

sweetcorn chowder with crab serves 4 If you are vegetarian, you can leave out the crab.

2 tbsp oil for frying 1 onion, finely chopped 1 clove garlic, finely chopped 1 red chilli, deseeded & finely chopped 1 tsp paprika 500g potatoes, peeled & cut into small dice 3 cobs sweetcorn, kernels removed 1 red pepper, finely diced 600ml veg stock 400ml milk 200g white crabmeat, picked over to remove any shell sea salt & ground black pepper small handful parsley, chopped Heat the oil in a large pan. Add the onion and cook gently for 10 mins.

Add the garlic, chilli and paprika and cook for another 2-3 mins. Add the potatoes, sweetcorn, pepper and stock. Bring to the boil, then simmer for 8-10 mins, until the potatoes and corn are tender. PurĂŠe half the soup in a blender. Return to the pan and add the milk and crab.

Reheat gently, seasoning to taste and sprinkling with parsley to serve.

mini pepper & sweetcorn tarts makes 24

1 sheet or block (320g) all-butter puff pastry, rolled out to 3-4mm kernels cut from 1 corn cob 1 small red pepper, finely diced 50g double gloucester, grated sea salt & ground white pepper 2 eggs, beaten 150ml crème fraîche ½ tsp dijon mustard 2 tbsp finely chopped fresh chives Preheat your oven to 200°C. Lightly grease two muffin tins (or cook them in two batches if you only have one tin). Use a 6cm round pastry cutter to cut out circles from the pastry. Gather up the off-cuts and re-roll them to make enough circles. Put them in the tins. Prick the pastry a couple of times with a fork. Put the corn, pepper, cheese and chives in a large bowl. Season. In another bowl, mix the eggs, crème fraîche and mustard. Divide the pepper and corn mixture evenly between the pastry cases. Carefully pour over the egg mixture. Bake for 25 mins, until golden and set. Leave to cool a little in the tin, then serve warm or cold.

romanesco

Romanesco has a nuttier flavour than cauliflower and keeps its crunchy texture when cooked. Romanesco, broccoli and cauliflower are interchangeable in most recipes.

tip

Keep your florets roughly the same size so they cook evenly. If you’re roasting them, keep them smallish or they’ll burn on the outside before they’re fully cooked.

cook simply

1. Steam or boil florets for a few mins until just tender and toss with olive oil or butter and lemon juice to taste, or stir fry for 4-5 mins in a little oil. Add some toasted flaked almonds if you like.

2. Try a gratin. Blanch florets for 3 mins. Drain and toss with a tub of crème fraîche, 6 tbsp grated cheddar and 1 tsp mustard. Cover with breadcrumbs and more grated cheese. Bake until golden.

easy idea

fritters - serves 4 as a starter In a large bowl, mix 50g gram (chickpea) flour with 2 tsp ground cumin, 1 tsp ground coriander and 1 tsp ground turmeric. In another bowl whisk 1 egg with another yolk and 4 tbsp water. Pour the egg mixture into the flour and whisk together. Season with salt. Dip romanesco florets into the batter in batches and fry in a deep fat fryer at 180°C for 3-4 mins until browned. Drain on kitchen paper. Sprinkle paprika over to serve, with a raita dip.

saffron roasted romanesco serves 2-3 1 small or ½ large red onion, finely sliced 1 tbsp red wine vinegar 1 tsp light brown or caster sugar good pinch saffron strands 1 romanesco, cut into equal florets olive oil for drizzling sea salt & ground black pepper 2 tbsp sultanas, soaked in water for 10 mins, then drained small handful toasted walnuts, roughly chopped

Put the red onion, vinegar and sugar in a small bowl and leave to macerate. Put the saffron in another small bowl and add 3 tbsp boiling water. Leave to infuse for at least 10 mins. Toss the saffron and liquid with the romanesco florets in a baking dish, drizzle over a little olive oil and season. Roast at 200°C until just tender but still with some crunch, approx 20 mins, depending on your oven. Mix with the macerated onion, sultanas and walnuts.

fennel

You may get fennel with or without its green leafy fronds. Remove them if you’re not using them, although they are good in salads, pasta dishes and to stuff fish.

goes well with

Citrus fruit, walnuts, olives, fish, parmesan, chard, spinach.

cook simply

1. Finely slice and eat it raw in a salad. Try with sliced pears, blue cheese and walnuts, or with orange, black olives and watercress or salad leaves.

2. Cut into wedges and parboil for 6-8 mins. Toss in a little oil and roast until tender and browning, on its own or with other roasted veg.

easy ideas

fennel fusilli - serves 2 Cook 1 bulb sliced fennel in a pan with a knob of butter very slowly until golden and tender, about 20 mins. Add 1 clove crushed garlic, ½ tsp lemon zest and cook for 2 mins more. Add the juice of ½ lemon, 100ml crème fraîche and a small handful of fresh tarragon, dill or

fennel fronds. Heat gently for 2 mins then toss with cooked wholewheat fusilli, 2 tbsp grated parmesan or pecorino and a small handful of chopped toasted walnuts. breaded mackerel with fennel & garlic mayo Have 3 bowls ready: the first with seasoned plain flour, the second with 2 beaten eggs and the third with 150g breadcrumbs. Dip the mackerel in flour, egg, then breadcrumbs to coat. Place on a non-stick baking tray and bake in the oven at 200°C until golden, about 10-12 mins. Mix 8 tbsp Riverford mayo with 2-3 cloves crushed garlic and a finely diced bulb of fennel. Serve with the mackerel.

baked chicken with fennel & potatoes serves 2

2 chicken leg portions 1 bulb fennel, quartered (leave the core in so it doesn’t fall apart) 400g potatoes, cut into wedges 10 black olives zest & juice of ½ lemon 1 tbsp olive oil 2 cloves garlic, crushed sea salt & black pepper Boil the fennel and potatoes for 7-8 mins. Drain. Put in a baking dish with the chicken and olives.

In a small bowl, whisk together the lemon zest and juice, oil and garlic.

Pour over the chicken and veg and season with salt and pepper. Bake at 190°C for about 45 mins, until the chicken is cooked through.

fennel & chard gratin serves 2 2 tbsp olive oil 1 bulb fennel, cut into 6 wedges 200g chard, stalks finely sliced, leaves roughly chopped 1 clove garlic, crushed a splash of dry white wine a little freshly grated nutmeg 3 tbsp double cream 1 sprig thyme, leaves only sea salt & black pepper 4 tbsp breadcrumbs 2 tbsp grated parmesan or pecorino 1 tsp lemon zest Heat the oil in a pan and add the fennel. Cook very slowly, stirring now and then, for 20-25 mins, until almost caramelising. Turn up the heat slightly, add the chard stalks and garlic and cook for 5 mins.

Add the wine, chard leaves and nutmeg and cook for 2 mins. Stir in the cream and thyme and season.

Transfer to a gratin dish. Mix together the breadcrumbs, cheese and lemon zest. Sprinkle over the fennel mixture and bake at 190°C for about 20-25 mins, until golden.

spinach & chard Spinach and chard can often be substituted for each other in recipes (chard takes slightly longer to cook).

Wash well before cooking.

goes well with

Lamb, chilli, garlic, lemon, tomato.

cook simply

1. Stir leaves into soups, stews or curries a couple of mins before the end of cooking.

2. Use chopped, cooked spinach or chard leaves as a topping for pizza, along with olives and pine nuts.

easy ideas

fish pie base Put wilted spinach or chard in the bottom of your pie dish, pour over a little cream and a grating of fresh nutmeg, then add the fish mixture and mashed potato topping. See our website for a fish pie recipe.

asian style greens Shred a bag of spinach or chard. Stir fry in 2 tbsp sunflower or groundnut oil, with a small piece of grated ginger, 2 cloves finely sliced garlic and a pinch of dried chilli flakes or a chopped fresh chilli. Toss with a drizzle of dark soy sauce and sesame oil to serve. Sprinkle with toasted sesame seeds. spinach purée You’ll need to add more spinach to your box for this, as you need quite a lot. Wash 1kg spinach leaves and wilt in a large pan with just the water clinging to the leaves. Plunge into cold water, then drain and squeeze with your hands to remove any excess liquid. Finely chop. Put in a pan with 60g cubed butter, stirring until melted. Stir in 4 tbsp crème fraîche and ½ tsp freshly grated nutmeg.

Season to taste. Good with grilled fish or lamb, or with some of our halloumi, cut into slices and griddled.

chard & lamb kofta tagine serves 4

Serve with warm pitta or flatbreads and a dollop of plain yoghurt, with a tomato and olive side salad. Ras al hanout is a Moroccan mixed spice blend. If you can’t find it, mix together a little of these spices that you might already have: cumin, coriander, turmeric, nutmeg, chilli, pepper. It’s also good sprinkled on roasted veg.

for the lamb kofta (makes 20): 450g lamb mince 1 large onion, finely chopped 2 heaped tsp dried mint 2 tsp ras al hanout 2 tbsp chopped fresh parsley sea salt & ground black pepper 300g spinach or chard, tough stalks removed, leaves chopped 1 tbsp butter pinch of cayenne or paprika 4 eggs 2 tsp cumin seeds, toasted in a dry frying pan for 1 min a few parsley leaves to garnish To make the kofta, mix all the ingredients together in a large bowl, kneading for a min or so, to make sure it is well combined. Mould into small balls, using approx 1 tbsp of the mixture for each one. Bring a pan of water to the boil and reduce the heat to a simmer. Gently lower in the kofta and cook for 10 mins. Remove with a slotted spoon and keep to one side.

In a flameproof tagine (or shallow heavy-based casserole or deep frying

pan), melt the butter. Add the chard and cayenne and season with salt and pepper. Cook for a couple of mins until the chard has wilted slightly, then add the kofta to the pan with a couple of ladles of the cooking liquid.

Simmer for a couple of mins. Make 4 spaces between the kofta in each quarter of the pan and crack an egg into each one. Simmer until the eggs are cooked but still have runny yolks.

Serve sprinkled with the cumin seeds and parsley leaves.

spinach & ricotta tortellini serves 2

You can make and freeze these - space them out on baking parchment on a tray for freezing so they don’t stick together, then transfer to a freezer bag.

for the pasta: 200g pasta flour 2 eggs for the filling: 200g spinach 200g ricotta 25g parmesan (or pecorino if vegetarian) a little grated nutmeg for the dressing: 4 tomatoes, skinned, deseeded & finely sliced 2 tbsp olive oil 4-6 shredded basil leaves (optional) Make the pasta: put the flour in a large bowl, make a well in the middle and crack in the eggs. With your fingertips, carefully bring the eggs and flour together into a thick paste.

Remove from the bowl and knead for a few mins to make a soft and pliable dough. Cover in clingfilm and place in the fridge for at least 30 mins.

Make the filling: cook the spinach in boiling water for a min or two until wilted. Drain, refresh in a bowl of cold water, drain again and squeeze out any excess liquid. Finely chop the spinach and mix with the ricotta,

parmesan and nutmeg, and season.

Divide the pasta into 4, removing one piece and wrapping the rest in clingfilm again to stop it drying out.

Roll out the pasta until it is so thin that you can almost see through it (about 1mm if you can), sprinkling over a little flour to prevent sticking.

Use a 6-7cm round pastry cutter to cut out circles and repeat for the remaining dough. Take about ½ tsp of the filling and place in the middle of each circle. Fold the pasta over and press the edges to seal in a half moon shape, wetting very lightly with a little water, and pressing out any air pockets so the pasta doesn’t burst when cooking. Bring the pointed edges into the middle together, dot a little water on the tips and press to seal, so you have a tortellini shape.

Carefully lower the tortellini into a pan of boiling salted water and cook for approx 4 mins, until the pasta rises to the top and is soft but still has some bite. Put the tomatoes in a pan with the olive oil, basil, salt and pepper and warm gently. Pour over the pasta to serve.

squash

Squash keep really well. Just sit them on a shelf in the kitchen - there’s no need to keep them in the fridge.

tips

1. A large squash will feed about 4-6 people in the easy idea recipes below. For most recipes that use squash, you can also use pumpkin.

2. Remove the seeds before cooking and make a snack out of them by roasting them in a hot oven for about 5 mins, then tossing in salt and a little water or oil and baking again for a few mins more.

goes well with

Sage, thyme, chilli, Asian or Indian spices, greens, nutmeg, red onion, pork, blue cheese, walnuts, pistachios.

easy ideas

mash Peel and cut a squash into large cubes. Steam for 12-15 mins, until tender. Mash with a potato masher, adding a little butter or olive oil, grated nutmeg and seasoning. Serve with Cajun spiced chicken or pork, or with a roast. soup Roast peeled chunks of squash at 190°C for 25-30 mins until tender.

Fry an onion gently in oil for 10 mins. Add spices if you like (dried chilli flakes, ground cumin and coriander) then blitz with the roasted squash in a blender with 1 litre veg stock and seasoning. Try with fried bacon bits on top, or some fresh coriander leaves and a dollop of yoghurt.

pork with squash, lentils & sage serves 4

450g diced pork 2 tsp plain flour 2 tbsp oil for frying 2 onions, sliced 2 garlic cloves, finely chopped 800ml chicken stock small piece of ginger, peeled & grated 200g puy lentils, rinsed & drained 600-700g squash, peeled & diced 6 sage leaves, finely shredded 2 tbsp chopped parsley

Toss the pork in the flour, then heat the oil in a heavy based pan. Add the pork and brown on all sides, then remove and keep to one side. Add the onion and fry gently for a few mins (adding a little more oil to the pan if needed). Add the garlic and fry for a couple more mins. Put the pork back in the pan, and add the stock and ginger. Cover, bring to the boil, reduce the heat and simmer gently for 30 mins. Add the lentils, squash and sage leaves. Simmer for another 20-30 mins, until the lentils and squash are tender. Stir in the parsley and season to taste.

sumac roasted squash salad with feta, mint & yoghurt dressing serves 4 as a side

Sumac is a zesty flavoured powder, made from the dried fruits of a MiddleEastern shrub. Use a little lemon zest instead if you can’t get hold of any.

1 butternut squash, peeled, deseeded & sliced into finger-length pieces 1 tsp sumac 2 tbsp olive oil 100g salad leaves 50g toasted pistachios 6 mint leaves, shredded for the dressing: 150ml plain yoghurt 100g feta cheese, crumbled 1 tsp cumin seeds

Toss the squash in a baking dish with the sumac and olive oil and season. Roast at 180ËšC for about 2530 mins, until just tender. Make the dressing: toast the cumin in a dry frying pan for 1 min and grind to a powder, then mix into the yoghurt and feta. Toss the salad leaves in a little olive oil to coat and spread over a serving platter. Scatter the squash on top. Drizzle over the yoghurt dressing and sprinkle over the pistachios and mint to serve.

squash & autumn veg quesadillas serves 4

1 small to medium-sized butternut squash, peeled & diced 1 red pepper, diced 1 cob sweetcorn, kernels removed 1 red onion, finely diced ¼ tsp ground coriander ½ tsp ground cumin ¼ tsp paprika 1-2 fresh chillies, deseeded & finely chopped 2 tbsp olive oil sea salt & ground black pepper 4 large flour tortillas a little oil for brushing large handful coriander leaves 100g grated green’s of glastonbury cheddar 100g grated green’s of glastonbury double gloucester

Toss the squash, pepper, corn, onion, spices, chilli and olive oil in a large baking dish. Season. Roast in the oven at 190°C for 30-35 mins, until the squash is tender. Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-stick frying pan, oil side down. Sprinkle some of the cheese over one half of the tortilla, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a half circle, gently pressing down with your

hands to flatten. Gently cook for a min or two, until the tortilla is crisp and golden brown (keep an eye on it so it doesn’t burn). Carefully turn over using a large fish slice and cook on the other side. Keep warm in a low oven while you repeat with the others. Cut each one in half to serve.

se rve w ith a do llop of ole so ur cr ea m an d gu aca m

runner beans tips

1. To prep, run a veg peeler down each side to remove any stringy edges. Top and tail and slice into 1-2cm pieces - on the diagonal looks good.

2. Don’t cover them when steaming or boiling, as the colour will fade.

goes well with

Lemon, butter, feta or other crumbled salty cheese (try our High Weald soft sheep’s cheese), bacon, garlic.

cook simply

Boil for 3-4 mins, until just tender but with a squeak to them. Drain, refresh in cold water, drain again.

This will keep the colour bright green. Reheat gently in a little butter or olive oil and season. Add a squeeze of lemon if you like.

easy ideas

runners with bacon - serves 4 Slice 400g runner beans. Boil for 3-4 mins until just tender. Drain, refresh in cold water, drain again. Gently cook an onion in a little oil until soft.

Remove from the pan, add more oil if needed and fry 4 slices chopped smoked streaky bacon until crispy.

Add the onion and beans to the pan and warm through. pesto beans - serves 4 Toss 400g cooked sliced runners in a tbsp or two of Riverford pesto. chutney Got a glut? Try the runner bean chutney recipe on our website.

middle-eastern style runner beans serves 4-6

Serve with couscous flavoured with lemon juice and zest (use chopped preserved lemons if you have them), chopped black olives and finely chopped parsley and mint. This recipe freezes well.

2 tbsp oil for frying 2 onions, sliced 2 cloves garlic, finely chopped 1 tsp cumin seeds Âź tsp paprika 500g runner beans, topped, tailed & trimmed each side with a veg peeler, cut into 1cm slices on the diagonal 450g ripe tomatoes, diced juice of 1 lemon 6 tbsp veg stock salt & ground black pepper

Heat the oil in a large pan and cook the onion on a very low heat for 10-12 mins until soft. Add the garlic, cumin and paprika. Turn the heat up slightly and cook for another couple of mins. Add the beans, tomatoes, lemon juice and stock. Bring to the boil, cover and simmer gently for about 40-45 mins, until the beans are very soft. Keep an eye on it and top up a little with stock or water if it’s looking dry. Season and serve.

raspberries Keep them in the fridge and eat within a couple of days. Take them out of the fridge at least half an hour before serving to get the best flavour.

Can’t wait all year for the next crop?

They freeze really well, so stock up.

easy ideas

raspberry amaretti crunch Mix 250ml crème fraîche and 250ml whipped double cream with 300g crumbled amaretti biscuits. Fold in a couple of punnets of fresh raspberries.

raspberry meringues Buy ready-made meringues and add a good dollop of lightly whipped double cream and some fresh raspberries. breakfast Serve simply with granola and plain whole yoghurt for a treat of a breakfast. pancakes Lightly warm raspberries with a little sugar. Spread pancakes with ricotta or cream cheese and fill with the raspberries.

izz pop one in a g la ss of f n sio ca oc f or a sp ecia l

spiced baked pears with raspberries serves 4

Serve on its own or with Riverford yoghurt, crème fraÎche or double cream.

175g caster sugar 1 vanilla pod, split open 2 star anise 1 cinnamon stick, broken in half 4 firm pears, cored & quartered 1 punnet of raspberries

Heat the oven to 170ËšC, and put the pears in a close-fitting baking dish.

In a small saucepan, gently heat the sugar and spices with 250ml water, until the sugar has dissolved. Pour over the pears and bake in the oven for 30-40 mins, until just tender, turning once halfway through.

Remove from the oven, add the raspberries and leave to cool. Serve at room temperature.

raspberry & cinnamon muffins makes 12

These are dairy-free and very moist thanks to all the raspberries. They’ll keep in an airtight container for a few days. You could also freeze them.

150ml sunflower oil 2 tbsp white wine vinegar 225g self-raising flour 175g light brown sugar 50g ground almonds 75g porridge oats ½ tsp ground cinnamon 2 punnets (250-300g) raspberries

Preheat the oven to 220˚C and line a tin with large paper muffin cases.

Put the oil and vinegar in a bowl and add 200ml cold water. In another bowl, combine the flour, sugar, almonds and cinnamon. Tip into the oil/vinegar mixture and stir until just combined (over-mixing makes the muffins tough). Gently stir in the raspberries and fill the muffin cases evenly. Bake for 30-35 mins, until cooked through and golden on top.

raspberry ripple ice-cream serves 6 (approx 1 litre)

You don’t need an ice-cream maker for this. When we tested it here at the farm, the main feedback was that it was wonderfully creamy and yellow - it’s our good eggs!

Serve on its own or with some shortbread biscuits.

125g raspberries 60g jam sugar 125g caster sugar 2 tbsp water 250ml whole milk 4 large egg yolks 250ml double cream Put the raspberries in a small saucepan and mash lightly with a fork. Add the jam sugar and water and heat very gently so the sugar crystals dissolve slowly. Bring to a rapid boil and cook for 4-5 mins to thicken. Remove from the heat, put into a sieve with a bowl underneath and push through with a wooden spoon to remove the pips and get as much jam as possible. Leave to cool. Whisk the egg yolks and caster sugar together in a bowl. In a small saucepan, bring the milk just to the boil. Remove from the heat, leave for 1 min then gradually whisk into the egg mixture. Return the mixture to the same pan and cook gently, stirring constantly, until it thickens to a pouring custard consistency.

Transfer the mixture to a clean bowl.

Leave until just cool then cover the

surface with clingfilm to prevent a skin forming. Chill in the fridge.

Meanwhile, whip the cream to soft peaks. Add to the chilled custard and whisk together before transferring to a large plastic container. Cover and freeze for 2½-3 hours, until softly frozen. Remove from the freezer and whisk until slightly slushy. Return to the plastic container and swirl the jam through to make a ripple effect.

Freeze again until firm.

go od w it h a ch oco la te f lak e!

for even more recipes visit www.riverford.co.uk or ask your vegman or lady for help