Riverford recipes November - December
1. kale 2. parsnips 3. celeriac 4. brussels sprouts Beef, Celeriac & Horseradish Cobbler made by Kirsty at the farm
stock up for winter
Time for warming soups and comforting casseroles, made with the best roots and greens from your box. Go vegetarian, adding grains for substance, or try a winter warmer meatbox from our butchery for organic meat with great value and flavour. Stock up, literally, by making your own, from vegbox odds and ends or from the beef bones and chicken carcasses available with our meatboxes. Make batches and freeze in small tubs, freezer bags or as reduced stock in ice cube trays for portion control. These are the four most useful stocks to see you through winter.
1. 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.
2. brown beef stock
A dark, rich stock. Think French onion soup, unctuous sauces and gravies for game and red meat. 1kg beef bones, or ½ beef plus ½ rose veal 1 tbsp tomato purée oil & veg as for the winter veg stock Preheat your oven to its highest setting. Put the bones in a roasting tray and trim off any fat. Roast until deep brown, approx 1 hour, turning once. Cook the veg in the oil as for the winter veg stock, until caramelised. Add the tomato purée and stir for 2 mins. Add the bones (discard any fat in the tin) and cover with cold water. Bring to a simmer, skim and add more cold water. Skim again. Simmer, partially covered, for at least 4, preferably 6 hours, skimming from time to time. Strain, cool, skim again and reduce the stock if you like.
3. light chicken stock
Use in light chicken or pork recipes, soups and stews. 1 large chicken carcass, broken into pieces veg & bouquet garni as for the winter veg stock (no oil) 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.
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4. brown chicken stock For red meat or heartier chicken and pork dishes. You could use it to make your Christmas turkey gravy in advance. bones from a leftover roast chicken carcass, or a raw carcass, broken up & roasted in the oven until browned oil & veg as for the winter veg stock Fry the veg as for the winter veg stock, then add the roasted bones and cold water to cover. Bring to a bare simmer, skim and add a little more cold water. Skim again, then cook at a bare simmer, partially covered, for 6 hours, topping up the water and skimming from time to time. Strain and cool. Skim again. This is good reduced for sauces.
Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.
1. kale store
In the fridge, in the bag we send it in.
tips
You can use kale, particularly cavolo nero, in many recipes instead of savoy cabbage. It’s a very versatile veg and will sometimes work in place of spinach too. Red russian kale should keep for 3-4 days. It’s the most tender of the kales and needs the least cooking. You can eat the stems too. Just steam it for a couple of mins, or sauté in a little butter or oil. Curly kale will keep a day or two longer than red russian. Cut or strip off any larger tougher stalks. It takes a little longer to cook, approx 3-4 mins. It works really well in the kale crisps and lasagne recipes on the following pages. Cavolo nero (black kale) has the most irony flavour of all the varieties. It tastes like it’s doing you good! The stalks are bitter and generally you won’t want to eat them, unless they’re very small. To prepare cavolo nero, take the stalk in one hand and use your thumb and forefinger to pull along the stalk and strip off the leaf. Compost the stalk. Cavolo nero is fantastic in soups and
stews. It also makes a really simple but tasty pasta dish: boil for 3-4 mins, drain, squeeze out any water, then roughly chop and sauté in a little butter, with some chilli and garlic. Toss through pasta with some grated parmesan.
Red russian
Curly
Cavolo nero
stuffed squash with kale, red cabbage & beetroot salad serves 2, prep 15 mins, cook 30 mins
1 small squash (approx 600g) good olive oil 25g quinoa (red gives a nutty flavour) 100g feta 2 tbsp chopped mint & parsley ¼ red cabbage, leaves finely shredded 1 small beetroot, peeled & cut into thin matchsticks, or coarsely grated ½ red onion, thinly sliced 50g kale, leaves torn into small pieces 1 tbsp olive oil splash of cider vinegar ½ tsp dijon mustard 3 tbsp mixed seeds of your choice, toasted in a dry frying pan for 1 min
Cut the squash in half lengthways, scoop out the seeds, season and drizzle generously with oil. Place cut side down on a non-stick baking tray and roast at 180˚C until tender - about 30 mins. Cook the quinoa in boiling water for 12 mins, drain and leave to cool slightly, then mix with the feta, herbs and a drizzle of olive oil. Scatter the cabbage, beetroot and kale on a serving plate. In a small bowl, whisk the olive oil, mustard and vinegar. Season, then drizzle over the veg. Scatter over the seeds. Serve the squash filled with the quinoa and feta, with the salad on the side.
kale & mushroom lasagne serves 4, prep 20 mins, cook 70 mins
10g dried porcini mushrooms oil for frying eg. sunflower or light olive 1 large onion, finely chopped 4 garlic cloves, finely chopped 4-6 fresh sage leaves, depending on size (sage is quite strong, so add sparingly) leaves from 2 sprigs fresh thyme, or 1 tsp dried 400g mushrooms, chopped small 50g butter 50g plain flour 700ml milk 1 tbsp dijon mustard 300g kale leaves, leaves stripped from their stalks 9-10 sheets lasagne (approx 180-200g) 25 parmesan or vegetarian equivalent eg. pecorino, finely grated Put the porcini in a heatproof bowl and pour in 100ml hot water. Leave to stand. Heat 2 tbsp oil in large frying pan. Add the onion and fry on a low heat for 8 mins, until soft and translucent, stirring now and then. Add the garlic, sage, thyme leaves and mushrooms. Fry, stirring constantly, for 3 mins. Season with salt and pepper. Turn off the heat and leave to one side. Next, make the béchamel sauce. Melt the butter in another saucepan and stir in the flour. Cook on a low heat,
h & our popular spinac cipe, re mushroom lasagne r adapted for winte
stirring constantly, for 2 mins. Remove from the heat and add approx ¼ of the milk. Whisk well into a smooth paste, then gradually add the rest of the milk, whisking all the time. Return to the heat and heat gradually, stirring until the sauce thickens. Remove from the heat and stir in the mustard. Boil the kale for 4 mins. Drain and refresh in a bowl of cold water, then drain again. Squeeze out any water with your hands, then finely chop the leaves. Stir into the mushrooms, with the soaked porcini (if any are very large, chop them into small pieces first) and any liquid in the bowl. Spread a thin layer of béchamel on the bottom of a baking/gratin dish. Add a layer of lasagne (approx 3 sheets), then half the mushroom mixture, then another layer of lasagne, half the béchamel and repeat using up the rest of the mushroom mixture, lasagne and finish with the rest of the béchamel. Sprinkle over the grated cheese. Bake at 180°C for approx 35-40 mins, until the top is turning golden and the pasta is cooked.
kale crisps
kale risotto
A great way of using up curly kale leaves. You can add other flavours, eg. a splash of soy, chilli flakes, tahini paste, lemon juice.
1 bag kale (if using cavolo nero or curly kale, strip the leaves from the stalks; for red russian, use the finely chopped stalks too) 1 onion, chopped or finely sliced 1 tbsp oil for frying 2 cloves garlic, chopped 1 tbsp fennel seeds 400g risotto rice 250ml white wine (optional) 1 litre hot chicken or veg stock splash of balsamic vinegar parmesan or vegetarian alternative knob of butter
prep 5 mins, cook 10 mins
small bunch of curly kale leaves, stripped from their stalks & torn into small pieces olive oil fine sea salt Lay a sheet of greaseproof paper on a non-stick baking tray. Toss the kale leaves in a little oil, barely enough just to coat. Lay the leaves as flat as you can on the baking tray. Sprinkle with sea salt. Bake at 190ËšC for 6-10 mins, until crispy and just starting to turn brown at the edges. Eat straight away.
serves 4, prep 10 mins, cook 30 mins
Blanch the kale in boiling water for 1 min for red russian, 2-3 mins for curly and 3 mins for cavolo nero. Drain, refresh in cold water, drain again and keep to one side. Heat 2 tbsp oil in a large saucepan. Add the onion and fry gently for 6 mins to soften without colouring. Add the garlic and fennel seeds and fry for 2 mins. Add the rice and stir for 2 mins. Add the wine (or a ladle of stock) and simmer until it has been absorbed. Gradually add ladles of the stock, stirring all the time, until the rice is just tender but still with some bite. This will take 25-30 mins - add the kale after 20 mins. When the rice is ready, add a splash of balsamic vinegar. Season to taste. Stir in some grated parmesan and a knob of butter to serve.
sausage, kale & barley stew serves 4, prep 10 mins, cook 50 mins oil for frying 8 Riverford sausages 2 red or white onions, sliced 2 carrots, peeled & diced 240g pearl barley, rinsed with cold water 2 sprigs rosemary, leaves very finely chopped 1 litre good chicken or veg stock 300g cavolo nero or other kale, leaves stripped from the stalks & roughly chopped Heat 2 tbsp oil in a large pan. Add the sausages and fry, turning now and then, until nicely browned all over. Remove
the sausages to a plate and leave to one side. Add 1 tbsp more oil to the pan. Add the onion and carrot and fry gently for 5-6 mins, stirring now and then, until softened. Add the barley, stir for a min, then add the rosemary and stock. Season well with salt and pepper. Simmer for 10 mins, then return the sausages to the pan. Simmer for another 20 mins. Add the chopped kale and simmer for another 5-10 mins, until wilted. Check the seasoning before serving.
2. parsnips store
In a cool veg rack or the bottom of the fridge for up to 2 weeks.
prep & cook
Peel and roast them in olive oil with salt and pepper, or add to soups and stews.
quick ideas
roasted in honey & mustard Peel 500g parsnips and chop in half, quarters or chunks, depending on size. Toss in just enough oil to coat and season with salt and pepper. Roast at 180˚C for 30 mins. Remove, toss in a good dollop of grain mustard and honey, then return to the oven for 15 mins or until tender. parsnip crisps Peel parsnips and carefully use a mandolin (or the large flat blade on your veg peeler) to finely slice them lengthways. Pat them dry with kitchen paper. Heat a deep fat fryer to 180˚C. Fry in batches for 1-2 mins, until golden and crisp. Remove with a slotted spoon and drain well on kitchen paper. Sprinkle with sea salt and serve. fried with ginger & lime Cut 700g parsnips into long wedges. Boil for approx 6 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 amount of freshly grated ginger. Stir for a couple of mins until glazed. Season with salt and pepper and serve with extra wedges of lime. parsnip purée Boil 1 thinly sliced leek (white not green part) 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 chives, a knob of butter, salt and pepper and a couple of spoonfuls of crème fraîche.
bacon, pear & blue cheese salad with honeyed walnuts & parsnip crisps serves 4, prep 10 mins, cook 10 mins 300g parsnips, peeled sunflower or vegetable oil 1 pear, cored, quartered & very thinly sliced 50g walnut pieces 2 tsp honey 1 tbsp good olive oil ½ tsp dijon mustard splash of balsamic or sherry vinegar 100g salad leaves 4 rashers smoked streaky bacon, chopped into small pieces 150g blue cheese eg. stilton Use a veg peeler to shave thin long thin strips from the parsnips (you probably won’t be able to strip quite all of each parsnip, but use any odds and ends in soup). Fill a deep fat fryer and heat to 180˚C. Once hot, add the parsnips in
batches and fry for 1½-2 mins, until just golden and crispy. Drain on kitchen paper. (If you don’t have a deep fat fryer you could use a large saucepan and a thermometer, but be very careful; it’s probably safer to roast chunks of parsnip instead.) Use a fork to whisk the olive oil, mustard and a splash of vinegar in a small bowl. Season with salt and pepper. Toss with the salad leaves and pears. Scatter the salad over a large serving plate. Heat 1 tbsp oil in a pan. Add the bacon and fry until crispy. Remove with a slotted spoon and scatter over the salad. Add the walnuts to the same pan. Cook on a low heat for a min or so, then add the honey and stir so the honey sticks to the walnuts. Sprinkle them over the salad, crumble over the blue cheese and top with the crispy parsnips.
parsnips molly parkin serves 2 as a main or 4 as a side, prep 5 mins, cook 55 mins
350g parsnips, peeled & thinly sliced into rounds 250g tomatoes, sliced thinly into rounds oil for frying 25g butter, plus extra for greasing 1 tbsp light brown sugar 75g gruyère or emmental cheese, grated 125ml double cream 2 tbsp dried breadcrumbs Heat 1 tbsp oil and the butter in a large frying pan. Sprinkle in the sugar and add the parsnips in one layer (or cook in two batches). Fry for 3-4 mins, turn and fry for another 3 mins. Grease a casserole dish. Layer the parsnips, tomatoes and cheese, seasoning each layer. Finish with a layer of cheese. Pour over the cream, top with breadcrumbs and dot with the rest of the butter. Bake at 180˚C for 4045 mins, until golden and tender.
roasted parsnips with date & tamarind dressing
serves 4, prep 5 mins, cook 1 hour 1 tbsp tamarind paste ½ tsp fennel seeds ½ tsp coriander seeds 50g pitted dates, finely chopped 1 red chilli, deseeded & finely chopped ½ tsp freshly grated ginger 500g parsnips, peeled & cut in half if small or chunks if larger oil 1 lime Put the parsnips in a baking dish and toss in just enough oil to coat. Season well. Roast at 190˚C for 45 mins-1 hour, until tender and browned (caramelised bits are a good thing with parsnips). Put the tamarind paste in a small heatproof bowl. Pour over 2 tbsp boiling water and leave for 15 mins. Meanwhile, put the fennel and coriander seeds in a small dry pan. Heat gently for a min or two, until you can just smell them, then grind in a pestle and mortar. Sieve the tamarind mixture and put the drained liquid in a small saucepan. Add the ground seeds, dates, chilli, ginger and 250ml water. Bring to the boil, reduce the heat and bubble for 10 mins. Blitz in a blender until smooth. Squeeze some lime juice over the parsnips, then drizzle with the dressing. You can keep any leftover dressing in the fridge or freeze it.
parsnip, coconut, lime & ginger cake serves 12, prep 15 mins, cook 35 mins 2 large eggs 100g soft light brown sugar 75ml sunflower oil, plus a little extra for greasing the tin 200g parsnips (grated weight), approx 4 small or 2 large 100g self-raising flour 3 balls stem ginger, finely chopped 1 good tsp ground ginger 50g dessicated coconut 75g pecan nuts, roughly chopped zest from 1 lime Grease an 18cm round cake tin with a little oil on a piece of kitchen paper.
Line it with baking parchment. Put the eggs and sugar in a large bowl and beat until thick and creamy (a hand held mixer really helps). Gradually whisk in the oil. Fold in the rest of the ingredients. Transfer the mixture to the tin and level it gently with your wooden spoon. Bake at 190ËšC for 30-35 mins, until cooked through. Remove from the oven and leave to cool in the tin.
e a dairy-free cake to us up parsnips
3. celeriac store
In a cool veg rack or the bottom of the fridge.
prep
Scrub well. Don’t bother with a veg peeler, the skin is too tough. Use a sharp knife and don’t be shy - chop off all the brown, knobbly bits.
don’t forget the lemon
Celeriac discolours quickly when you cut it. To stop it turning brown, you can put chopped celeriac pieces into a bowl of cold water with a good squeeze of lemon or white wine vinegar. If a recipe calls for acidulated water, that’s what it means - water with a squeeze of lemon or splash of vinegar.
cook
roast Toss chunks in a little oil to coat and season with sea salt and freshly ground pepper. Try sprinkling over a little smoked sweet paprika, chilli or herbs, eg. thyme or rosemary. Roast at 180˚C until tender, approx 40-45 mins, depending on the size of your chunks. mash Make your normal potato mash, but
substitute third to a half of the potato with celeriac. Or you could boil it with potato and apple, then add a little cream and seasoning before mashing. purée Try boiling celeriac in milk with garlic (smoked garlic is very good if you can get it), then drain and purée it with a little of the cooking milk. Good with scallops and fried bacon pieces, or with game or beef. soup Make purée as above, then heat through with some stock to turn it into soup. lighter eating Shred it finely and use in stir fries or enjoy it raw in coleslaws.
beef, celeriac & horseradish cobbler serves 4-6, prep 15 mins, cook 4 hours (mostly oven time) 900g diced beef for stewing oil for frying 2 celery stalks, chopped into small pieces 2 onions, finely sliced 2 carrots, peeled & diced 1 heaped tbsp plain flour 2 sprigs fresh rosemary, leaves very finely chopped 500ml dark ale 10 juniper berries 1 small celeriac or ½ a large one, peeled & cut into chunks for the cobbler topping: 400g self-raising flour sea salt 80g cold unsalted butter, cut into small cubes 240ml milk 2 tbsp peeled & grated horseradish root 2 tbsp finely chopped parsley leaves 1 egg, beaten Preheat the oven to 150˚C. Pat the meat dry with kitchen paper (this helps it to brown well). Heat 2 tbsp oil in a large flame and oven proof casserole (or use a large frying pan then transfer to an ovenproof dish). When very hot, add the meat and fry on all sides to brown it well; you need a good caramelised colour for the best flavour. Don’t overcrowd the pan or it will steam rather than fry; cook in batches if you
need to. Remove from the pan to a plate. Add a splash more oil to the pan and add the onion, celery and carrot. Reduce the heat and cook gently, stirring now and then, for 8 mins. Add the flour and rosemary and cook for 1 min, stirring constantly. Pour in the ale, 100ml water and the juniper berries. Season with salt and pepper and bring up to a simmer. Cover (use foil if you don’t have a lid). Transfer to the oven and cook for 2 hours. Remove and add the celeriac. Cook for another hour, still covered. Once the celeriac goes in, make the cobbler topping. Put the flour, salt and butter in a bowl. Using your fingertips, rub the mixture together until it looks like fine breadcrumbs. Stir in the milk, horseradish and parsley. Use your hands to bring it together into a dough. Form into golf ball-sized balls. After the celeriac has cooked for an hour, uncover the beef and turn the heat to 180°C. Place the balls all over the top of the beef and brush them with beaten egg. Bake for 40-45 mins, depending on your oven, until the topping has risen and is golden brown.
front cover recipe eens gr good with cooked & roasted roots
venison cottage pie
serves 4, prep 15 mins, cook 60-70 mins We like celeriac in this mash as it goes really well with venison. You could use other root veg with the potato, eg. parsnip, swede or carrots. Serve with buttered savoy cabbage or kale. 800g potatoes 400g celeriac butter milk or cream oil for frying eg. sunflower or light olive 700g venison mince 2 streaky bacon rashers, finely chopped 1 large onion, finely chopped 2 carrots, peeled & cut into small dice 2 cloves garlic, finely chopped 4 mushrooms, chopped into small pieces 2 tbsp tomato purée 100ml red wine splash of worcestershire sauce ½ tsp dried thyme or 2 sprigs fresh (leaves only) 200ml beef stock or water 1 heaped tsp cornflour Peel the potatoes and celeriac and cut into 2-3cm chunks. Boil in salted water for about 10 mins until tender. Drain and mash with a good knob of butter, a splash of milk or cream and season well with salt and pepper. While the potatoes are cooking, preheat the oven to 200˚C. Heat 2 tbsp oil in a non-stick frying pan. Brown the mince, breaking up any
larger bits with your spoon. Tip onto a plate. Add the bacon, onion and carrot to the same pan, with a splash more oil if needed. Cook for 8 mins, stirring now and then, until the onion is soft. Add the garlic, mushrooms and tomato purée and cook for 2 mins. Put the mince back in the pan, add the wine and cook for 1 min. Add the Worcestershire sauce, thyme and stock or water. Season with salt and pepper. Bring to the boil. Reduce the heat and simmer for 10 mins. Mix the cornflour in a small bowl with a splash of cold water. Stir together to make a paste. Stir into the mince and cook for another 5 mins or so to thicken slightly. Taste and check the seasoning. Spoon into an ovenproof dish. Spoon the mash over the top of the mince, making sure all the meat is covered. Spike it up a little with a fork to help it crisp up. Bake for 20-30 mins, depending on your oven, until golden and crisp.
potato & celeriac bake scandinavian serves 4, prep 15 mins, cook 60 mins smorrebrod with curried celeriac An easy supper - serve with greens or a remoulade salad. This is good reheated the next day. 500g potatoes, peeled & thinly sliced 500g celeriac, peeled & thinly sliced 1 large onion or leek, finely sliced 150ml veg stock 150ml milk knob of butter, plus extra for greasing Grease a large gratin dish. Layer the potatoes, celeriac and onion, seasoning each layer as you go (finish with potato for a crispy topping). Pour in the stock and milk. Dot over the butter. Bake at 180˚C for 45 mins-1 hour, until the veg is tender and the top is golden brown.
serves 4, prep 15 mins, cook 0 mins Ideal for Boxing day or in smaller pieces as a canapé. You could use leftover roast beef or thinly slice some of our spiced beef. 2 tbsp Riverford mayonnaise 1 tbsp plain yoghurt ¼ tsp medium hot curry powder ½-1 tsp dijon mustard, to taste fine sea salt & pepper 150g celeriac (peeled weight), cut into fine matchsticks 1 lemon 4 slices rye bread mixed salad or lettuce leaves 4 slices Riverford pastrami Riverford cucumber pickle 4 large sprigs of dill Put the mayonnaise, yoghurt, curry powder and ½ tsp mustard in a bowl. Season with salt and pepper and toss in the celeriac to coat. Add a squeeze of lemon, more mustard or seasoning to taste. Pile up each slice of bread with lettuce, a piece of pastrami and a dollop of celeriac. Top with a spoonful of cucumber pickle and decorate with dill.
Scandinavian smorrebrod
beer goes well with a
celeriac & chestnut soup with black pudding & sage
serves 4, prep 10 mins, cook 40 mins oil for frying 1 large onion or leek, finely sliced 1 stick celery, finely chopped 1 large carrot, peeled & finely chopped 1 garlic clove, finely chopped 1 celeriac, peeled & diced 250g vac-pack cooked chestnuts 1.2 litres veg stock 2 bay leaves 150ml double cream 200g black pudding, crumbled a few small sage leaves Heat 2 tbsp oil in a large saucepan. Add the onion, celery and carrot and fry gently, stirring now and then, for 8 mins. Add the garlic and celeriac and stir for 2 mins. Add the chestnuts, stock, bay and salt and pepper. Cover and simmer for 20 mins. Add the chestnuts and cook for 5 mins (the celeriac should be tender, but cook for a few more mins if not). Blitz in a blender until smooth. Put back in the pan, add the cream and reheat gently. Heat 1 tbsp oil in a pan and fry the black pudding until cooked through. Drain on kitchen paper. Wipe the pan clean, then add a layer of oil and when hot, fry the sage leaves for approx 30 secs until they start to crisp. Serve the soup, sprinkling over the black pudding and sage.
4. brussels 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 a week or so.
prep
Remove any ragged, tough outer leaves. Trim the base of the sprout if it needs it. There’s no need to cut a cross in the bottom to cook them unless the sprouts are very large.
cook
boil or steam 5-8 mins, depending on size. Melt a little butter in a large frying pan until just browning, add the sprouts, season with salt and pepper and toss together. Add an extra or two: cooked & peeled chestnuts, left whole or roughly chopped fried bacon pieces (smoked streaky is our favourite) slivers of garlic toasted flaked almonds or roasted, chopped hazelnuts roast Toss in just enough olive oil to coat and roast at 190ËšC 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.
stir fry Heat a little oil in a frying pan or wok. Add thinly shredded sprouts. For an Asian flavour add a pinch of chilli flakes, thin slivers of garlic and ginger and a splash of soy sauce. Or make it Christmassy with dried cranberries, toasted chopped pecan nuts and some freshly chopped parsley.
shredded brussels sprouts salad
serves 4, prep 10 mins, cook 10 mins You can eat sprouts raw as well as cooked. If you’re making a wintry coleslaw to use up the carrots and onions in your box, try using shredded sprouts instead of cabbage. 3 tbsp extra virgin olive oil 1 tsp dijon mustard lemon juice to taste 2 tbsp finely chopped parsley a few slices air-dried ham or bresaola 200g brussels sprouts, trimmed & very finely shredded 50g whole hazelnuts in their skins 50g shaved parmesan or pecorino Roast the hazelnuts at 180˚C for 10 mins, then take them out of the oven. Rub them in a clean tea towel to remove the skins, then roughly chop them. Whisk the oil, mustard and a squeeze of lemon juice to taste in a small bowl. Season with salt and pepper. Stir in the parsley. Arrange the ham and brussels sprouts on a serving plate and scatter over the hazelnuts. Drizzle over the dressing and scatter over the cheese.
ough to are you brave en eat them raw?
bacon & mushroom fried breadcrumbs for brussels sprouts
makes enough for 500g cooked sprouts for 4-6 people prep 5 mins, cook 12 mins Sprouts and bacon are a classic combination. Here we’ve added mushrooms and breadcrumbs for extra flavour and crunch. The breadcrumbs also work well tossed with cooked Jerusalem artichokes when they arrive in your box. This dish is good served as part of a roast dinner. 50g butter 50g smoked streaky bacon, finely chopped 50g mushrooms, finely chopped 40g breadcrumbs Melt the butter in a frying pan. Add the bacon and fry until brown. Stir in the mushrooms. Cook for 2 mins. Add the breadcrumbs and cook until golden, stirring constantly. Toss with cooked brussels sprouts.
bubble & squeak with ham, poached egg & mustard hollandaise
serves 4, prep 15 mins, cook 15 mins (not including the potato/sprouts cooking) The easiest way to cook lots of poached eggs is to cook them one by one, then transfer them when cooked into a bowl of very cold water to stop the cooking. You can reheat them gently in hot water before serving. 1 large leek or 1 large onion, finely sliced butter or oil for frying 400g floury potatoes, cooked & mashed (leftover potatoes if you like) 200g brussels sprouts, cooked & thinly sliced (leftover sprouts if you like) 4 eggs white wine vinegar 4 slices ham for the hollandaise: splash of white wine vinegar 4 egg yolks 1 tbsp dijon mustard 250g melted unsalted butter 1 lemon Cook the leek on a low heat in a knob of butter or splash of oil, stirring now and then, until softened. Mix with the potatoes and sprouts, season well, then form into 8 balls and flatten slightly into small patty/burger shapes. Melt a knob of butter in a non-stick frying pan. Fry until golden on both sides (in batches
if you need to). Keep them warm in a low oven while you poach the eggs and make the hollandaise. Bring a large pan of water to a gentle rolling boil, add a splash of white wine vinegar and swirl into a whirlpool with a spoon. Crack an egg into a small bowl, then tip it into the pan. Cook for 2½ mins (see tip above for poaching more than one egg). Keep the water in the pan hot for reheating the eggs. To make the hollandaise, put the egg yolks and a splash of white wine vinegar in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Whisk constantly until voluminous. Gradually pour in the melted butter, whisking constantly, to make a smooth sauce (you may not need all the butter). Stir in the mustard, a squeeze of lemon and salt to taste. Reheat the eggs in the hot water, then serve 2 cakes each with a slice of ham and a poached egg. Drizzle over some hollandaise.
brussels sprouts, red onion & blue cheese gratin serves 4, prep 10 mins, cook 50 mins
500g brussels sprouts, trimmed & outer leaves removed 2 red onions, peeled & cut lengthways into 6-8 wedges with the root intact a few thyme sprigs olive oil 100g blue cheese eg. cropwell bishop stilton or caws cenarth perl las blue 25g dried breadcrumbs (ideally panko for added crunch) Preheat the oven to 190ËšC. Toss the onions in a baking dish with the thyme sprigs and just enough oil to coat.
Season with salt and pepper. Roast for 15 mins. Meanwhile, bring a pan of water to the boil. Add the sprouts and cook for 4 mins. Drain, then toss with the onions. Roast for 15-20 mins, until the sprouts are just starting to crisp up a little. Crumble over the blue cheese and sprinkle with the breadcrumbs. Roast for 10-15 mins, until the breadcrumbs are golden.
really good with roast beef
Savoy cabbage
want more recipes?
Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help. Recipes by Kirsty Hale, Riverford Cook