Riverford Recipe Booklet - Sept-Oct 2013

Riverford recipes September - October

1. squash 2. chard 3. romanesco 4. sweetcorn 5. autumn fruit Sweetcorn & Sweet Potato Chowder with Crispy Tortillas made by Kirsty at the farm

hello

Autumn is the very best time for vegboxes, with colourful homegrown veg tumbling in from our fields and into your boxes. Fill your boots with seasonal squash, sweetcorn and leafy greens. And for pudding, make the most of English apples, pears and plums, as well as homegrown raspberry varieties such as the aptly named Autumn Bliss.

Squash is one of the highlights of the season. We include different varieties in your box - here’s a guide to which is which.

which squash is in your box?

butternut

sweet mama

crown prince

red onion

Thin-skinned, easy to prepare.

Ideal for risotto and soup.

Deep orange flesh. The best tasting, best keeping variety.

want more recipes?

Great roasted. And one of the best veg variety names ever.

Too small to peel - roast in segments, scoop out the flesh.

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

1. squash

store

Squash keep really well as long as the skins are intact. Just sit them happily on a shelf in the kitchen - they’re one of the few veg that likes to be stored warm.

tips

A large squash will feed 4-6 people. For most recipes that use squash, you can also use pumpkin.

goes well with

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

easy ideas

1. Mash. Peel and cut 1 squash into large cubes. Steam for 12-15 mins, until tender. Mash with a potato masher or fork, adding a little butter or olive oil, grated nutmeg and seasoning. Serve with Cajun spiced chicken or pork, or with a roast.

2. Pizza. Try using squash mash instead of tomato sauce spread over a pizza base; add wilted spinach or chard

leaves, salami or parma ham. Add some mozzarella pieces and grated parmesan and bake in a hot oven until the pizza base is cooked through and crispy.

3. Roast. Either peel the squash and cut into dice, or cut into wedges with the skin on. Toss in a little oil to coat and season with salt and pepper. Roast at 190°C for 25-30 mins, until tender. If the skin is thin you can eat the roasted skin too. Try adding red onion wedges and some fresh herb sprigs (eg. thyme or rosemary) when roasting, or some spices (eg. cumin, fennel seeds, or a little grated nutmeg), or mix with other veg (eg. carrots, beetroot, peppers).

wheatberry salad with roasted squash

serves 4, prep 15 mins, cook 50 mins This warm salad works well on its own as a vegtarian main course, or alongside meat. You can add all sorts of odds and ends; try adding roasted chopped nuts or some seeds.

400g wheatberries (wheat grain or use spelt, farro or barley) 1 large or 2 small butternut squash, peeled & diced olive oil 2 tbsp chopped fresh thyme leaves small knob of butter 4 leeks, finely sliced 2 cloves garlic, finely chopped 200g mushrooms, sliced 4 shredded sage leaves 100ml veg stock 2 small or 1 large carrot, peeled & grated large handful chopped parsley Preheat the oven to 200ËšC. Bring a pan of water to the boil. Add the wheatberries and cook for 45 mins or so, until tender but still chewy. Toss the diced squash in enough oil to coat, with half the thyme leaves. Season with salt and pepper. Roast for 35-40 mins, until tender. Heat the butter and 2 tbsp oil in a large pan. Fry the leeks for 5 mins.

Add the garlic and fry for 2 mins. Add

the mushrooms, the rest of the thyme and the sage. Season. Fry until the liquid from the mushrooms evaporates.

Add 100ml veg stock. Stir for 2 mins.

Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley. Check the seasoning and serve.

squash & beer mustard soup

serves 4, prep 10 mins, cook 35 mins 2 tbsp oil for frying 1 onion, chopped (or use a leek) 750g squash, diced 1 litre veg stock 125ml milk 125ml cream 2 tbsp Riverford beer mustard 2 tbsp chopped parsley Heat the oil in a large saucepan. Add the onion and fry for 8 mins on a gentle heat, stirring now and then. Add the squash and stock. Bring to the boil and simmer for 20-25 mins, until the squash is tender. Blitz in a food processor or blender. Return to the pan. Add the milk and cream and reheat gently. Stir in the mustard to taste and season with salt and pepper. Serve with the chopped parsley to garnish.

goes well with a chunk of crusty g bread for dunkin

squash & herby harissa dip

serves 4, prep 10 mins, cook 35 mins 1 squash, approx 700800g, peeled & diced juice 1 lemon good olive oil 1 tsp Riverford herby harissa, more if you like it very hot 3 tbsp plain yoghurt small handful chopped coriander small handful chopped mint 1 clove garlic, crushed 2 tbsp toasted pumpkin seeds Preheat the oven to 190째C. Put the squash in a baking dish and toss in just enough olive oil to coat. Roast for 35 mins or so, until tender. Mash coarsely with a potato masher. Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste. Mix the yoghurt with the chopped herbs and garlic. Transfer the squash to a serving dish and swirl the yoghurt through. Drizzle with a little more oil and scatter over the toasted pumpkin seeds.

serve with warm ds pitta or flatbrea

2. chard

Chard can often be substituted for spinach in recipes (it can take slightly longer to cook). Wash well to remove any grit. You can also use the stems in cooking if they’re not too large or tough.

goes well with

Lamb, chilli, garlic, lemon, tomato, blue cheese, parmesan.

cook simply

1. Strip the leaves away from the stems, as the stems take longer to cook.

Finely chop the stems and steam/ boil or stir fry for 2-3 mins. Add the leaves and cook until just wilted. Serve immediately, tossed in a little butter, or refresh in cold water to keep the colour bright, squeeze out the water with your hands, then reheat gently in a little butter or olive oil. To use up your stems if you’re not including them in a recipe, either bake on their own in a cheese sauce or wrapped in ham.

2. Try stirring roughly chopped chard into soups, stews or curries a couple of mins before the end of cooking.

3. Use chopped, cooked chard leaves as a topping for pizzas, along with olives and pine nuts.

easy ideas

1. Fish pie base. Put wilted chard in the bottom of the pie dish, pour over a little cream and a grating of fresh nutmeg, before adding the fish mixture and potato topping. See our website for a full fish pie recipe.

2. Asian style. Shred a bag of chard leaves and finely chop the stalks if not too large. 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 dark soy sauce and sesame oil. Sprinkle with toasted sesame seeds and serve.

autumn mushroom & chard torte serves 6, prep 15 mins, cook 60 mins

10g dried porcini mushrooms knob of butter, approx 50g, plus a little extra for greasing oil for frying 1 onion, very finely diced leaves from 4 sprigs thyme 2 cloves garlic, finely chopped 300g chard, leaves separated from any tougher stalks 600g mushrooms, finely diced a good glug of marsala wine (or use some of the porcini water) 200ml double cream 3 eggs, beaten 100g parmesan or gruyère, finely grated 50g dried breadcrumbs Put the porcini in a heatproof bowl and pour over boiling water to cover.

Preheat the oven to 190°C. Bring a large pan of water to the boil. Grease a 20cm cake tin with a little butter and line with baking parchment. Heat the butter and 2 tbsp oil in a very large pan. Add the onion and thyme leaves and fry very gently for 8 mins, stirring now and then, until the onion is soft and translucent.

While the onion is cooking, cook the chard leaves in the boiling water for 2 mins. Drain, plunge into cold water to stop the cooking process and keep the colour, then drain again. Squeeze out any excess liquid with your hands. Add the garlic to the onion and cook for 2

mins. Add the mushrooms and fry for 2 mins. Add the marsala and cook until the liquid has evaporated. Put half in a food processor. Blitz until puréed.

Mix in a large bowl with the rest of the mushrooms. Finely chop the chard leaves and stir in with the cream, eggs, cheese, breadcrumbs and season with salt and pepper. Transfer to the tin. Bake for 35-40 mins, until set and golden.

ess or good with watercr alnuts, w radicchio, toasted se ee pears and blue ch

french style galettes with chard & gruyère serves 4, prep 70 mins inc resting time, cook 10 mins for all 4 for the galette batter: 100g buckwheat flour good pinch of salt 1 egg 300ml milk 50g melted butter sunflower oil for frying for each galette: 1 egg 100g chard per person 30g finely grated gruyère per person Make the batter: put the flour and salt in a mixing bowl. Add the egg. Add the milk a little at a time and whisk into a smooth batter. Leave to rest for at least an hour. While the batter is resting, bring a large pan of water to the boil. Add the chard leaves and boil

for 2 mins. Drain and plunge into cold water to refresh, then drain again. When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves. Stir the melted butter into the batter. Lightly oil a heavy frying pan and heat to a medium to high heat. Put a good tbsp batter into the pan, rolling it around to cover the surface. Cook until golden (approx 1 min or so) then carefully turn over. Crack an egg into the centre. Sprinkle the chard and cheese over the whole galette.

Season with salt and pepper. When the underside is golden, use a spatula to lift then your fingertips to pinch four corners inwards to make a square. Serve straight away. Repeat with the rest of the batter.

spanakopita with chard & leeks serves 4-6, prep 15 mins, cook 50 mins 500g chard, tough stalks removed 2 tbsp oil for frying 500g leeks, trimmed, sliced in half lengthways, then shredded 100g melted butter 3 cloves garlic, crushed 1 tsp dried mint 4 eggs 200g ricotta (or cottage cheese) 200g feta handful chopped parsley handful chopped dill 250g packet filo pastry 2 tbsp poppy seeds

Bring a large pan of water to the boil and blanch the chard leaves for 2 mins.

Drain, plunge into cold water to stop the cooking and keep the colour, then drain again. When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves.

Heat the oil and fry the leeks for 6 mins. Add the garlic and mint and fry for 2 mins. Leave to cool, then mix in the chopped chard. Preheat the oven to 180째C. Whisk the eggs in a large bowl.

Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine. Season with salt and pepper. Remove the filo from the packet and lay it out. Cover with a clean, slightly damp tea towel to stop it drying out. Brush the bottom of the dish with a little butter. Lay out a sheet of filo on your work surface and brush with a little melted butter. Lay inside the baking dish; you want some overhanging.

Repeat with half the filo, buttering each layer as you go. Spoon in the filling and even it out. Lay over the rest of pastry, brushing each sheet as before. Tuck in the edges and brush with butter to seal.

Sprinkle with the poppy seeds. Bake for approx 40 mins, depending on your oven, until golden and crispy.

3. romanesco Romanesco is somewhere between cauliflower and broccoli in flavour - you can substitute it for cauliflower in many recipes. Romanesco has a nuttier flavour and keeps its texture well when cooked.

store

In the fridge for up to a week.

tip

Make sure your florets are roughly the same size, so they cook evenly. If you’re roasting them, don’t make them too large, as 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. Cut romanesco into florets. Toss in olive oil, season with salt and pepper and roast until just tender but still with some bite (15 mins). Toss the roasted florets with stir fried or griddled leeks, a tin of cooked, rinsed and drained white beans and a dressing of oil, dijon mustard and lemon juice, with some chopped herbs, eg. parsley or tarragon.

3. Use romanesco instead of cauliflower in a cheese sauce, or 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 a little more grated cheese. Bake until golden.

4. Eat raw, either finely sliced or cut into small florets and use in salads. Or blanch for a couple of mins and dunk in cold water to stop the colour fading, if you prefer a slightly less crunchy texture. Try mixing with red onion macerated in a little red wine vinegar and sugar.

roasted romanesco tabbouleh with almonds & pistachios

romanesco, squash & peppers with satay dipping sauce

2 small or 1 very large romanesco 200g bulghur wheat finely grated zest and juice of 1 lemon good olive oil 100g flaked almonds 100g shelled pistachios large bunch fresh parsley, leaves finely chopped large bunch mint, leaves finely chopped pomegranate seeds (optional)

1 small butternut, peeled & cut into 3-4cm dice 1 romanesco, cut into even sized florets 2 red peppers, deseeded & chopped oil for roasting

serves 4, prep 15 mins, cook 25 mins

Put the bulghur in a heatproof bowl and pour over at least twice the volume of boiling water. Leave to stand. Cut the romanesco into roughly equal sized florets (not too large, or they will burn before they cook). Toss in just enough oil to coat and season. Roast at 190°C for 15 mins, turning once, until just starting to crisp at the edges. Put the almonds and then the pistachios in a dry frying pan (you’ll probably need to do this in batches). Dry fry, stirring now and then, until golden, then chop roughly. Check the bulghur is cooked, draining off any excess liquid. Toss in a bowl with the romanesco, nuts, herbs and lemon zest.

Season and add lemon juice and olive oil to taste. Transfer to a serving bowl and scatter with pomegranate seeds, if using.

serves 6-8, prep 15 mins, cook 40 mins

for the satay dipping sauce: 175g crunchy peanut butter 3 tbsp soy sauce 2 tbsp rice wine vinegar approx 80ml coconut milk 1 tsp light brown sugar or honey juice of 1-2 limes, to taste 2 cloves garlic, finely chopped 2 tsp finely chopped ginger 2 hot red chillies, deseeded & finely chopped Preheat the oven to 190°C. Put the squash in a roasting dish and toss in just enough oil to coat. It will take 35-40 mins to cook; turn half way through so it cooks evenly. Mix all the ingredients for the satay together in a bowl and add enough coconut milk to thin it to a thick dipping consistency. You can add a little water to thin further if needed. Add more soy, lime juice or a pinch of sugar to taste.

spelt pasta with roasted romanesco & garlic, sundried tomato & olive crumbs serves 2, prep 10 mins, cook 30 mins 1 head romanesco 3 cloves garlic, left in their skins good olive oil 200g spelt pasta eg. fusilli 50g dried breadcrumbs 10 black olives 6 sundried tomatoes splash sherry or balsamic vinegar 25g finely grated parmesan Cut the romanesco into florets. Put in a baking dish with the garlic cloves and toss in 2 tbsp olive oil. Season with salt and pepper and roast at 190째C. Now put a large pan of salted water on to boil. After the romanesco and garlic have been in the oven for 15 mins, remove the garlic to a plate to cool

slightly. Toss the romanesco and keep warm in the oven. Put the pasta into the boiling pan of water (spelt pasta takes approx 6 mins; check your packet instructions). Squeeze the garlic from the skins into a large frying pan and mash up with a fork. Chop the sundried tomatoes and olives. Add 2 tbsp olive oil to the frying pan. Heat, then add the breadcrumbs, tossing them from time to time until golden. Add a splash of vinegar, the sundried tomatoes, olives and season with salt and pepper. Cook for 2 mins, then remove from the heat.

When the pasta is cooked, drain and toss with the breadcrumbs, parmesan and roasted romanesco. Check the seasoning and serve.

4. sweetcorn tips

1. For the best flavour, eat sweetcorn as soon as possible, as the sugars start turning to starch after they’re picked, and they’ll lose some natural sweetness.

2. To cut the kernels off safely, cut the cob in half through the middle to make two shorter halves, then rest each cut flat side on a work surface. Hold the top carefully and run a sharp knife down each side to remove the kernels.

goes well with

Chilli, lime, lemon, squash, peppers, crab, herbs (coriander, chives and thyme are good).

cook simply

1. Boil or steam for 4-10 mins (very fresh cobs take less time to cook; older ones, longer). Toss in a little butter with freshly ground pepper, or cut off the kernels and use in a salad.

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

easy ideas

1. Garlic marinated BBQ corn. Put 4 cobs (husks removed) in a large bowl with the grated rind of ½ a lemon, 4 tbsp olive oil, 2 large cloves crushed

garlic and 2 tbsp light soy sauce. Leave overnight in the fridge. Wrap each cob in foil and place in the white BBQ coals for about 20 mins, turning now and then. Or roast in the oven (no foil needed) for 25-30 mins. Serves 4.

2. Roasted corn salsa. Cut the kernels from 1 corn cob. Roast in a little oil at 200°C until tender and lightly browned (or chargrill the whole cob, then remove the kernels). Leave to cool. Combine in a large bowl with 2 deseeded chopped tomatoes, 1 chopped avocado, 1 finely chopped fresh chilli, 1 tbsp chopped coriander leaves, 2 tbsp lime juice and 1 tbsp good olive oil.

bbq sweetcorn with chipotle mayo dressing & charred limes serves 4, prep 10 mins, cook 25 mins

4 corn cobs in their husks 150g Riverford mayonnaise 1½-2 tbsp smoky chipotle sauce 2 limes caster or soft brown sugar for sprinkling 4 tbsp finely chopped coriander 2 tbsp grated cheddar/double gloucester BBQ or roast the corn in their husks for 20-25 mins (200°C if roasting). Mix the mayo in a serving bowl with the chipotle sauce, the juice from 1 lime, the

cheese and 3 tbsp chopped coriander.

Season. When the sweetcorn is just about done, chop the other lime into 4 wedges. Sprinkle with a little sugar and char on the BBQ, griddle or frying pan until caramelised. Roll back the husks of the sweetcorn. Sprinkle the rest of the coriander over the mayo dressing and serve to spread over the corn, with a wedge of lime to squeeze over the top.

sweetcorn & sweet potato chowder with crispy tortillas serves 4, prep 10 mins, cook 25 mins

1 leek, finely sliced (or use an onion) 1 tbsp oil for frying eg. sunflower 1 red pepper, deseeded & diced 500g sweet potatoes, peeled & diced 1 red chilli, deseeded & finely chopped 2 cloves garlic, crushed 1 tbsp fresh thyme leaves 2 bay leaves 1.2 litres veg stock 1 tsp paprika 2 large cobs sweetcorn, kernels cut off 1 lime small handful chopped chives (optional) 8 soft corn tortillas 50g grated cheddar/double gloucester 1 tsp paprika or ground cumin Heat the oil in a large saucepan. Fry the leek for 6 mins. Add the garlic and cook for 2 more mins. Add the sweet potato, pepper, chilli, paprika, thyme, bay leaf and stir for 1 min. Pour in the stock. Season. Bring to the boil, then simmer for 15 mins. Add the sweetcorn and simmer for 5 more mins, or until the potato and corn are tender. Blitz in a food processor, then return to the pan and reheat gently if necessary. Add a good squeeze of lime juice and check the seasoning. While the chowder is

simmering, heat the oven to 200°C. Cut the tortillas into quarters and lay on a baking sheet. Sprinkle over the cheese, a little sea salt and the paprika or cumin.

Bake for 6-8 mins, keeping an eye on them so they don’t burn, until crispy and golden. Remove from the oven and leave to cool slightly, then serve with the chowder.

front cover recipe

stuffed peppers with chorizo, corn & greens serves 4, prep 15 mins, cook 50 mins

100g wild rice 4 red peppers olive oil 100g brown basmati rice 1 large red or white onion, finely diced 2 garlic cloves, finely chopped 4 sprigs thyme 1 tsp ground cumin 4 sweetcorn cobs, kernels cut off splash dry sherry 400ml veg stock 200g cooking chorizo, removed from its skin & chopped or crumbled 200g chard leaves, finely shredded

Cook the wild rice in a large pan of boiling water (it will take approx 40 mins and you’ll need to add the basmati after 15 mins, so time it). Preheat the oven to 190°C. Cut the tops off the peppers and put the peppers cut side up in a baking dish with the tops. Drizzle with a little olive oil. Roast for 20 mins.

Add the basmati to the wild rice and carry on boiling both for 25 mins.

While the peppers are roasting and rice cooking, heat 2 tbsp oil in a large pan.

Add the onion and fry very gently for 10 mins, until soft and translucent. Stir now and then. Add the garlic, thyme leaves, cumin and sweetcorn. Turn the heat up and fry for another couple of mins, to brown the sweetcorn. Add the sherry and stir to deglaze the pan. Add the stock and season. Bring to the boil, reduce the heat and simmer for 20 mins, until the corn is tender. Keep an eye on the liquid and top up with a splash of water or more stock if needed.

While the sweetcorn is cooking, fry the chorizo for a few mins to brown. Drain the rice, then stir into the chorizo.

Season, then stuff the mixture into the peppers. Bake for another 10 mins. Add the chard leaves to the sweetcorn and stir for a few mins to wilt the leaves.

Check the seasoning. Serve with the roasted peppers.

5. autumn fruit September and October are great months for English apples and pears. As well as in traditional puddings, you can use them in simple salads alongside seasonal cabbage and radicchio.

easy salad ideas Cabbage & apple coleslaw - serves 4 ½ medium cabbage, finely shredded (pointed, green or savoy are all fine) 2 apples, cored & thinly sliced or cut into matchsticks 1 onion, finely sliced 2 tbsp mayonnaise 2 tbsp plain yoghurt 1 tsp medium curry powder 2 tbsp raisins 50g cashew nuts, toasted in a dry frying pan for a couple of mins until golden Mix all the ingredients together in a large bowl and season with salt and pepper to taste. Good with simple grilled pork chops or slow-cooked pulled pork.

Radicchio, pear, blue cheese & walnut salad - serves 4 1 head radicchio 100g mixed salad leaves small knob of butter oil for frying 4 pears, cored & sliced 150g walnut pieces 2 tbsp clear runny honey splash balsamic vinegar 200g crumbled blue cheese (try perl las for a soft creamy flavour, or cropwell bishop stilton) extra virgin olive oil Toss the radicchio and salad leaves together in a large bowl. Heat the butter and 1 tbsp oil in a frying pan. Add the pears and cook on a high heat until golden. Stir in the walnuts, honey and a splash of balsamic. Season with salt and pepper. Remove from the heat and stir in a couple of tbsp good olive oil. Toss with the leaves and crumbled cheese.

Drizzle over a little more oil to serve.

honeycomb!

hokey pokey melon & raspberries serves 6, prep 10 mins, cook 10 mins

1 orange-fleshed melon, cut in 6 wedges 2 tbsp honey 1 tsp water 150g raspberries

a little and simmer until you have an amber coloured caramel. Then turn off the heat and tip in the bicarb as quickly as you can. Beat in until it disappears and the mixture foams. Scrape into the tin immediately (careful - it’s hot!). It will carry on bubbling. Leave it and in about an hour, the hokey pokey will be hard and ready to crumble or snap into chunks. You can keep any leftovers in an airtight container afterwards.

Mix the sugar and syrup in a deep pan and cook over a gentle heat, without stirring, until the sugar has melted.

Try not to let it bubble until the sugar grains have disappeared. Once completely melted, turn up the heat

Mix the honey and 1 tsp water in a small bowl, then brush a little onto both sides of each slice of melon. Heat a griddle pan until very hot. Griddle the melon on each side for 30 secs. Serve with the raspberries, scattered with hokey pokey.

for the hokey pokey: 18 x 28cm tin, or one with similar capacity, lightly greased with butter 200g caster sugar 5 tbsp golden syrup 2 tsp bicarbonate of soda

baked eve’s pudding with homemade custard serves 4-6, prep 15 mins, cook 60 mins 5-6 eating apples, depending on size 75g softened unsalted butter, plus a little extra for greasing 50g golden caster sugar 175g self raising flour pinch of fine sea salt 1 egg, beaten approx 100ml milk for the custard: 600ml milk 1 vanilla pod or ½ tsp vanilla extract 4 egg yolks 25g golden caster sugar 2 tsp cornflour Preheat the oven to 180°C. Grease a 2 pint (1.2 litre) baking dish with a little butter. Peel and core the apples, then slice (not too thinly) and put them in the base of the dish. In a large bowl, cream the butter and sugar together until pale and creamy. Add the flour and salt and fold in until just combined. Make a well in the middle and add the beaten egg.

Stir together, gradually adding enough milk to give a dropping consistency.

Pour into the dish on top of the apples, spreading it over to completely cover them. Bake for 1 hour, until risen and golden on top.

Just before it’s ready, make the custard.

Put the milk and vanilla in a saucepan

and slowly bring to simmering point.

Remove the vanilla pod, if using. (You can reuse it to make vanilla sugar: wash it, dry and store in a jar with caster sugar). Whisk the yolks, sugar and cornflour together in a bowl. Gradually pour the hot milk onto the eggs and sugar, whisking all the time. Return to the pan and stir over a low heat until thickened. Pour into a jug and serve straight away with the pudding. To keep it warm if needed, stand the jug in a pan of hot water and cover the top with clingfilm to stop a skin forming.

r the bright yolks of ou ect organic eggs make perf yellow custard

ginger poached pears with honeyed crème fraîche

serves 4, prep 10 mins, cook 40 mins 200g caster sugar 2 tbsp freshly grated ginger 1 stick cinnamon 4 firm pears juice of 1 lemon 1 tub Riverford crème fraîche 1 tbsp clear honey Put 500ml water in a pan with the sugar and cinnamon. Bring to the boil, reduce the heat and bubble for 5 mins.

Remove from the heat. Peel the pears, core and cut in half lengthways (leave the stalks on if they are intact). Put in a bowl and toss in lemon juice as you go to stop them turning brown. Transfer them to the pan with the sugar syrup, making sure the syrup can coat the pears completely. Bring to the boil, reduce the heat and simmer gently for 25-30 mins, until just tender. Leave the pears to cool slightly in the syrup. Stir the honey into the crème fraîche and serve with the pears and a spoonful or two of syrup.

shortbread with roasted plums in orange, honey & cinnamon serves 8, prep 20 mins, cook 80 mins

for the shortbread: 23cm flan/swiss roll tin, lightly greased 225g unsalted butter 1 tsp fine sea salt 100g golden caster sugar, plus extra for sprinkling 225g plain flour 100g cornflour 8 large plums (plus a few more if small) finely grated zest & juice of 1 orange 2 tbsp honey 1 tsp ground cinnamon Riverford crème fraîche, to serve Beat the butter and sugar until creamy.

Add the flours and salt and bring together with your fingertips. Tip into the tin and press into the sides. Prick all over with a fork. Bake at 150°C for 45-50 mins until pale golden. Sprinkle lightly with sugar and cut into 8 triangles (flan tin) or fingers (swiss roll tin). Leave for 10 mins, then transfer to a wire rack to cool. Halve the plums and remove the stones. Place cut side up in a baking dish. Mix the orange juice and honey and pour over the plums. Sprinkle with cinnamon and orange zest. Bake at 180˚C for approx 20-30 mins. Serve with the shortbread and crème fraîche.

Nature’s rainbow

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