Riverford recipes September - October
1. chilli 2. fennel 3. radicchio 4. chard 5. squash & pumpkin 6. sweetcorn
Chard, Sweet Potato & Quinoa Stew made by Kirsty at the farm
rainbow chard
autumn kitchens
Different seasons bring their own distinctive bounties. Autumn has much to love. It’s full of colour and flavour variations, with sweet squash and sweetcorn, bitter leaves like radicchio, autumnal greens with chard then early kales, new season leeks and nutty romanesco (romanesco recipes will follow in your vegbox newsletters - it wasn’t ready early enough to include in any photos!). We’ve included a couple of recipes for using up green or red chillies: a red chilli harissa paste and a thai green curry paste. We’ve used these in a sweetcorn and a squash recipe this month.
enjoy your autumn veg
want more recipes?
visit www.riverford.co.uk download our Riverford Veg Recipes iPhone app ask your vegman for help
chilli
fresh red chilli harissa
This spicy North African style sauce is really versatile: drizzle over mixed root veg before roasting; use as a marinade for meat or fish; add to soups, stews, mayonnaise and dressings for a spicy kick; or stir a little through couscous. It keeps in the fridge for several days, covered with a layer of oil, or freeze in ice cube trays and defrost as needed. Deseed the chillies for less heat or add extra chillies if you like it hot. Vary the amount of spices and lemon juice to taste. 3 red peppers 5 medium to hot red chillies 2 garlic cloves, peeled ½ tsp each of toasted & freshly ground cumin, coriander & caraway seeds Ÿ tsp smoked paprika 1 tbsp lemon juice, more to taste 1 tbsp red wine vinegar approx 100ml good olive oil Grill the peppers, turning now and then, until the skins have blackened all over. Put in a plastic bag (this helps the skins come away) and, when cool enough to handle, peel off the skins. Remove and discard the seeds, leaving the soft flesh. Place in a food processor or blender with the remaining ingredients, except the olive oil. Blitz to a coarse paste, then gradually add the oil and blitz until you have a smoothish but fairly thick sauce.
thai curry paste
4 lemongrass stalks, bruised & chopped (use the bottom half of the stalks - the tops are usually tough) 30g bunch coriander 4 shallots, peeled 4 hot green chillies, eg. jalapeĹˆo 4 garlic cloves 50g piece of ginger 2 tsp cumin 2 tsp coriander 4 tbsp soy 4 tbsp lime juice (2 limes) small handful kaffir lime leaves 75ml coconut milk Blitz all the ingredients except the coconut milk in a food processor for a minute or two to combine. Add the coconut milk and blitz again until you have a smooth paste. Add a little more coconut milk or water to thin a little if needed.
fennel
Fennel has an aniseed flavour. It’s stronger raw and milder cooked. It may come with its green feathery fronds attached. These are good in salads, pasta dishes and to stuff fish, but remove them if you’re not going to use them.
prep
Trim off the fronds and any stalks. If very large, you might want to remove the outer leaves, but usually a light peel is fine. To cut out the core, cut the fennel lengthways into quarters. Put each quarter on its flat side. You’ll see the core at the base of the fattest part of the bulb. Cut a triangular piece out of the bottom, close to the core. If you’re parboiling or roasting fennel, keep the core in as it helps hold it together.
goes well with
Citrus fruit, walnuts, olives, fish, parmesan, chard, spinach.
cook simply
1. For a stronger aniseed flavour, finely slice fennel and eat it raw in a salad. Try with finely sliced pears, blue cheese and walnuts, or with orange, black olives and watercress or salad leaves. 2. For a milder flavour, cut into wedges and braise very slowly in a little oil or butter for about 20-25 mins until soft and caramelising. 3. Or cut into wedges and parboil for 5 mins then toss in a little oil and roast until tender and browning, either on its own or with other roasted veg.
easy idea
baked fennel & parmesan serves 2 Cut 2 trimmed fennel bulbs into wedges. Boil the fennel for 15 mins or until soft. Grease a baking dish with a little butter. Drain the fennel, transfer to the baking dish, season and dot with a little butter and grated parmesan. Bake at 190°C for approx 20-25 mins until golden.
roasted fennel & shallots with lemon &Â olives
serves 4, prep 5 mins, cook 50 mins 2 large/3 smaller fennel bulbs, trimmed (save the feathery fronds for garnish) 8 shallots, peeled & cut in half if large 12 pitted olives (green or black) oil for roasting 2 lemons - 1 juiced, 1 cut into thick slices Preheat your oven to 190°C. Cut each fennel bulb into 6 wedges. Boil in salted water for 5 mins. Transfer to a roasting tin with the shallots, olives and sliced lemon. Toss in just enough oil to coat. Season and squeeze over the juice from the other lemon. Roast for approx 45 mins until slighty sticky and lightly caramelised. Use the fronds to garnish.
braised fennel & peppers with anise
serves 4, prep 10 mins, cook 20-25 mins 1 tbsp olive oil 25g butter 2 fennel bulbs, trimmed & cut into thick slices 2 red peppers, sliced 1 tsp coriander seeds, toasted & ground 1 tsp fennel seeds, toasted & ground 2 garlic cloves, crushed 150ml white wine Heat the oil and butter in a large pan on a medium heat. Add the fennel and peppers. Cook, stirring, until beginning to soften and brown. Add the coriander and fennel seeds, then the garlic and cook for 2 mins. Add the wine, cover and simmer until it has almost evaporated and the veg is tender. Stir to stop it sticking; add a splash of water if needed. Check the seasoning and serve.
radicchio
This dark red and white bitter leaf is a love or hate kind of veg. We’ve had two main varieties at the farm: Chioggia, a round-shaped radicchio and Treviso, a slightly more elongated variety. Use raw in salads, or cooked, either simply griddled, Italian style (read on!) or in risotto or pasta. If you’ve not tried it before, give it a go. If you’ve only had it raw, then try cooking with it, as the bitter flavour turns milder when you cook it.
prep
Cut in half, remove the outer leaves, then shred or cut into wedges as needed for your recipe. If shredding to use in salads or cooking, remove any tough central core, otherwise leave the core intact if cutting into wedges, to help hold it together.
goes well with
Sweet fruit, eg. pears, persimmon, dates, and blue cheese, parmesan, bacon, walnuts, vinegars and good olive oil.
easy ideas
1. Griddled or roasted radicchio wedges. Make a dressing by whisking 1 tbsp balsamic or sherry vinegar with 3 tbsp good olive oil, 1 tsp dijon mustard and 1 small crushed garlic clove (optional). Season with salt and pepper. Cut 1 radicchio into wedges and toss in a little olive oil. Cook on a griddle, turning now and then, until lightly charred at the edges and soft inside. Toss in the dressing to serve. 2. Or roast the radicchio wedges in the oven at 200°C for 15 mins, turning them over halfway through so they cook evenly, then toss in the dressing.
radicchio & fruit salad with date & allspice dressing serves 4, prep 10 mins, cook 5 mins
Radicchio goes really well with sweet, ripe fruit. Persimmons or pears are a good seasonal choice. Also try sliced oranges for more piquancy, or pomegranate seeds. 2 tbsp date syrup or honey zest & juice from ½ an orange 1 tsp dijon mustard ½ tsp ground allspice, from fresh ground berries (or ¾ tsp pre-ground) 4 tbsp olive oil 1 good-sized radicchio, finely sliced, tough core removed 2 persimmons or pears, sliced into thin wedges 75g walnut pieces, lightly toasted in a dry frying pan 8 dates, pitted & finely chopped
Put the date syrup, orange zest and juice, mustard, allspice and olive oil in a large bowl. Whisk together. Season with salt and pepper. Add the radicchio, persimmons or pears, walnuts and dates and toss together gently to combine. Serve straight away.
radicchio, bacon & perl las blue tart serves 8, prep 1 hr 20 mins inc chilling time, cook 1 hr for the pastry: 125g plain white flour 125g wholemeal flour 1 tsp fine sea salt 150g cold unsalted butter, cut into small cubes, plus extra to grease the tin 1 egg, lightly beaten 1-2 tbsp cold water or milk for the filling: oil for frying 150g rindless smoked streaky bacon, finely chopped 1 onion, finely diced 1 radicchio, shredded leaves from 4 thyme sprigs, plus a few extra to serve 2 garlic cloves, finely chopped 3 eggs 200ml Riverford double cream 100g perl las blue cheese, crumbled Put the flours, salt and butter in a food processor and blitz until they resemble coarse breadcrumbs. Add the egg and blitz again, adding just enough milk or water to bring the mixture together in a ball. Remove, wrap in clingfilm and chill in the fridge for 1 hour. Meanwhile, lightly grease a flan tin. Roll out the pastry on a floured board and lay in the tin. Cover with baking parchment and fill with ceramic baking
beans (or use dried pulses or beans). Chill again for 10 mins, while you preheat your oven to 200째C. Bake the tart blind (covered with the beans) for 15 mins. Remove the paper and beans and cook for another 5-10 mins, until lightly golden. Remove from the oven and leave to cool. Lower the oven temperature to 180째C. Make the filling: heat 1 tbsp oil in a frying pan, fry the bacon until crispy, then remove to a plate. Add a little more oil, the onion, radicchio, thyme and garlic. Fry gently until soft and wilted (approx 8-10 mins). Stir in the bacon and season. Beat the eggs in a small bowl and stir in the cream. Spoon the radicchio filling into the cooled pastry case, crumble over the perl las blue cheese and carefully pour over the egg mixture, making sure none spills over the edge. Transfer to the oven and cook for 25 mins or until just set and lightly golden on top. Leave to cool slightly before sprinkling with a few extra thyme leaves to serve.
this in you could make & use a round flan tin pastry good ready-made
radicchio & mushroom frittata serves 4, prep 10 mins, cook 20 mins
oil for frying, eg. sunflower/light olive 1 onion, finely sliced 1 garlic clove, finely chopped 200g mushrooms, cleaned & sliced 3 thyme sprigs, leaves only 1 radicchio, shredded 100g blue cheese, crumbled 6 eggs, lightly beaten Heat 2 tbsp oil in a deep frying pan. Add the onion and fry on a low heat for 8 mins, stirring now and then to stop it catching. Add the garlic and fry for another 2 mins. Remove to a plate. Add a splash more oil, turn up the heat and fry the mushrooms and thyme leaves until softened, approx 2-3 mins.
Add the onion back to the pan with the radicchio. Stir until the radicchio has wilted (it will change to a darker reddish brown colour). Season with salt and pepper. Stir in the blue cheese. Pour the eggs over the top and tip the pan from side to side so they spread evenly. Cook on a very low heat until the frittata is about two thirds set on the bottom. Finish under a medium grill until the top is just set. Serve warm, cut into wedges.
d good with a sala or seasonal greens
chard
You can often use chard in recipes instead of spinach. It takes slightly longer to cook.
prep
Wash well to remove any grit. Strip the leaves from the stalks as the stalks take longer to cook. Some recipes don’t call for them, but you can fry them and use in soups, stews and stir fries.
goes well with
Lamb, chilli, garlic, lemon, tomato, squash, mushrooms, good olive oil.
cook simply
1. For soups, stews, risottos, pasta or curry, strip the leaves from their stems and blanch (boil) in salted boiling water for 3 mins. Then drain and refresh in a bowl of iced or cold water. This stops the cooking process and keeps the leaves a bright green colour. When cool, drain again, squeeze out any excess moisture with your hands and chop the leaves. Add just before the end of cooking. 2. You can use the stems by finely chopping and slowly frying them with onion, carrot and celery as the base of a soup or stew (a soffrito). 3. A great way of eating greens is to add them to a lentil dal – it feels extra healthy and adds freshness and colour.
chard, bacon, rosemary & chilli pasta serves 2, prep 10 mins, cook 25 mins
oil for frying, eg. sunflower/light olive 150g bacon lardons 1 onion, finely diced 300g chard, leaves stripped from the stalks, stalks finely chopped 200g spelt fusilli pasta 1 garlic clove, crushed 1 red chilli, deseeded & finely chopped 1 rosemary sprig, leaves finely chopped 25g grated parmesan 1 lemon Heat 1 tbsp oil in a frying pan, add the bacon lardons and fry for 3-4 mins until browned. Remove to a plate. Add a splash more oil to the pan and turn the heat down. Add the onion and chopped chard stems. Fry gently for 10 mins, stirring now and then to stop
them catching. Boil the chard leaves for 3 mins, then drain. Refresh in a bowl of cold water, then drain again and squeeze out any excess moisture. Roughly chop the leaves. Cook the pasta according to the packet instructions. Meanwhile, add the garlic, chilli, rosemary and bacon to the onion and chard stems. Season (not too much salt as the bacon’s salty). Stir fry gently for 3 mins. Add the chard leaves and stir fry for 3 mins. When the pasta is tender, drain, reserving a little of the cooking water. Stir the pasta into the chard and bacon sauce, with three quarters of the parmesan, 1 tsp finely grated lemon zest and a splash of cooking water. Check the seasoning, then sprinkle over the rest of the parmesan to serve.
chard, sweet potato & quinoa stew serves 2, prep 10 mins, cook 25 mins
oil for frying, eg. sunflower/light olive 200g chard, washed well, leaves stripped from their stalks, stalks finely chopped 1 onion, finely diced 1 carrot, finely diced 1 stick celery, finely diced 1 large sweet potato (approx 500g), peeled & cut into 3cm dice 50g quinoa, rinsed & drained 1 pack (500ml) Riverford fresh chicken stock 1 bay leaf 1 rosemary sprig Heat 2 tbsp oil in a large saucepan, add the chard stalks, onion, carrot and celery. Fry on a low heat for 10 mins, stirring now and then to stop them catching. Add the sweet potato and quinoa. Pour in the chicken stock and bring up to a low boil. Add the bay leaf and rosemary. Season with salt and pepper and simmer for 13 mins. Meanwhile, boil the chard leaves for 3 mins, then drain. Refresh in a bowl of cold water, then drain again and squeeze out any excess moisture. Roughly chop the leaves. After the chicken broth has cooked for 13 mins, stir in the chard leaves to warm through. Check the seasoning before serving (remove the rosemary and bay leaf before eating).
front cover recipe
squash & pumpkin
Squash keep really well if the skins are intact and unblemished. Just sit them on a shelf in the kitchen or a veg rack. 1 medium-large squash feeds about 4-6 people. For most recipes that use squash, you can also use pumpkin. It’s a bit more watery and takes less time to cook.
goes well with
Sage, thyme, chilli and other Asian or Indian spices, greens, nutmeg, red onion, pork, blue cheese, walnuts, pistachios.
which squash, which recipe?
Butternut A good all rounder and easy to peel. Great halved, roasted and stuffed or added to soups.
Onion squash, kabocha, small sugar pumpkin, crown prince It’s best to cut roundish squash into halves or wedges, skin on. Toss in a little oil, season and place cut side down on a non-stick baking tray at 190°C for about 30-45 mins. Eat as they are or scoop out the flesh for mash, soup, curries, pasta, risottos and stews. Spaghetti squash Roast halves of deseeded squash, drizzled with a little oil cut side down on a non-stick baking tray for 30-45 mins until soft. Use a fork to pull spaghetti-like strands from the flesh. Serve as a side dish or use as a lower carb alternative to pasta. Our squash box is great if you want to experiment with the different varieties.
easy idea
roasted squash soup Roast wedges of squash until tender. Gently fry an onion and add some chilli, cumin and coriander if you like. Blitz with the squash flesh in a blender with approx 1 litre veg stock and season. Try some fried bacon bits, fresh coriander or a dollop of yogurt on top. A squeeze of lemon or lime juice will balance the natural sweetness.
spiced squash, apple & cider soup serves 4, prep 10 mins, cook 40 mins
oil for frying, eg. sunflower/light olive 1 leek, finely sliced 1 carrot, diced 1 stick celery, diced 2 garlic cloves, finely chopped 25g fresh ginger, peeled & grated 1 fresh chilli, deseeded & finely chopped 1 tsp toasted & ground cumin seeds 1 tsp toasted & ground coriander seeds ½ tsp turmeric 1 tsp garam masala 1 medium-large squash, peeled & diced 1 apple, peeled, cored & diced 250ml cider (we used Ashridge) 2 packs (1 litre) Riverford chicken stock sliced fresh chilli & black onion seeds to garnish (or use pumpkin seeds)
Heat 2 tbsp oil in a large pan. Add the leek, carrot and celery and fry on a low heat for for 10 mins, stirring to stop them catching. Add the garlic, ginger, chilli and spices. Fry for 2 mins. Add the squash and apple. Stir well. Pour in the cider and simmer for 2 mins. Add the stock, season and bring to a simmer. Cover and simmer for 20 mins, until the squash is tender. Blitz in a food processor or blender until smooth. Gently reheat, checking the seasoning. Garnish with sliced or chopped chilli and a sprinkling of black onion seeds.
roasted squash & red onion wedges with garlic & sage serves 4, prep 10 mins, cook 45 mins
1 large/2 small squash, cut into thick wedges with the skins left on 4 red onions, peeled & cut into wedges with the root intact a few garlic cloves, peeled but left whole a small handful of sage leaves oil for roasting
allots you could use sh and try instead of onions y too thyme or rosemar
Toss the squash, onions and garlic in a baking dish in just enough oil to coat. Season with salt and pepper. Roast in the oven at 190째C for 20 mins. Toss in the sage (leaving small leaves whole and shredding larger ones) and turn the veg so they cook evenly. Roast for another 20-25 mins until tender.
roasted squash & garlic mash with crispy fried onions serves 4, prep 10 mins, cook 1 hour
A firmer, less watery fleshed squash works best here, eg. butternut or crown prince. If you don’t have a deep fat fryer, you could fry the onions in a deep pan approx 1 quarter full with oil, but take care, use a thermometer to monitor the temperature and keep a close eye on them. 1 whole garlic bulb olive oil 1 large squash approx 1.5kg, cut in half lengthways sunflower oil for frying 2 large onions, very finely sliced Preheat your oven to 190°C. Cut a small slice off the top of the garlic bulb, enough to reveal the cloves inside. Place the bulb cut side up on a piece of foil, drizzle with olive oil and season. Wrap the foil around the garlic to seal it. Place in a roasting tin and pop in the oven for 15 mins. Rub the cut side of the squash with a little olive oil, season and, after 15 mins, place cut side down in the roasting tin with the garlic. Bake both for another 45 mins, until the squash is tender. Meanwhile, heat the oil in a deep fat fryer to 180°C. Add the onions and fry for a few mins until golden brown. Depending on the capacity of your fryer, you may need to cook in batches. Drain on kitchen paper.
When tender, remove the squash and garlic from the oven. When cool enough to handle, squeeze the soft roasted garlic out of the bulb. Scoop the squash flesh out of the skins and lightly mash, stirring in enough roasted garlic purée and seasoning to your taste (we like lots!). Keep any leftover garlic in the fridge (it’s great spread on toast before grilling with cheese). You may need to gently reheat the mash, then serve sprinkled with the crispy onions.
green thai squash curry serves 4, prep 10 mins, cook 25 mins
oil for frying, eg. sunflower 1 onion or 2 shallots, finely sliced 6 tbsp homemade thai green curry paste (see p.3) 1 large butternut or 2 smaller squash, peeled & cut into 4-5cm chunks (approx 1kg diced weight) 400ml tin coconut milk 2 limes ½ pack Riverford mixed sprouting seeds 30g coriander leaves, roughly chopped
Heat 2 tbsp oil in a large pan. Add the onion and fry on a low heat for 7-8 mins, stirring to stop it catching. Add the curry paste and stir for 1 min. Add the squash. Stir the tin of coconut milk and add to the pan with half a tin of water. Simmer for approx 15 mins, stirring occasionally, until the squash is tender. Stir in the sprouting seeds. Season and squeeze in lime juice to taste. Stir in the coriander, saving a few leaves for garnishing. Serve with rice.
squash, lemon & almond muffins makes 12, prep 20 mins, cook 40 mins You’ll need a muffin tin lined with paper muffin cases. 300g squash, peeled & diced weight 125g unsalted butter, softened at room temperature 125g light brown soft sugar 3 eggs, beaten together 1 tsp almond essence finely grated zest of 2 lemons 125g self raising flour 150g ground almonds 1 tbsp clear runny honey 12 whole blanched almonds, toasted in a dry frying pan until lightly golden Steam or boil the diced squash for 15 mins, until very soft. Drain and leave to cool, then mash with a potato masher. Preheat your oven to 200°C. Cream the
butter and sugar together in a large bowl (an electric hand-held mixer makes life easier), until pale, light and fluffy. Gradually beat in the eggs. Stir in the almond essence, lemon zest and mashed squash. Add the flour and ground almonds and fold in gently. Spoon roughly equal quantities of the mixture into your muffin cases. Bake for 5 mins, then turn the heat to 180°C and cook for approx 20 mins until golden. Leave to cool. Gently warm the honey in a small pan. Brush a little over the top of each muffin and top with an almond.
a good one to make with kids
sweetcorn For the best flavour, eat sweetcorn soon after getting them as, once they’re picked, the sugars start turning to starch and they lose some of their natural sweetness.
goes well with
Chilli, lime, lemon, squash, pork, peppers, crab and herbs such as coriander, chives and thyme.
prep
If not cooking the corn in their papery husks, peel these back and twist them off. Remove any stringy bits too (aka the silk). Stand the cob on its end and run a serrated or sharp knife down each side, using sawing movements to remove the kernels.
cook simply
1. Boil or steam de-husked sweetcorn cobs for between 5-10 mins (fresher cobs take slightly less time to cook than older ones). Smear with plenty of salted butter and season with freshly ground black pepper. This takes a lot of beating! 2. Stir fry 4cm lengths in a little oil for a few mins. 3. To BBQ, first soak the husks in a large bowl or bucket of water for 20 mins to stop them burning. Cook, turning occasionally, for 20-30 mins, depending on size. The husk acts as a protective barrier and then peels back to make a handy holder. Serve with chilli and coriander butter and a squeeze of lemon or lime juice, or a drizzle of our sweet or hot chilli sauce. Alternatively, roast whole cobs in their husks in the oven for the same amount of time, or peel back the husks, rub with oil and grill or griddle the corn until lightly charred.
thai sweetcorn fritters
creamed corn
3 sweetcorn cobs 100g plain flour 1 tsp baking powder 3 eggs 75ml milk 3 tbsp thai green curry paste (see p.3) 15g fresh coriander leaves oil for frying, eg. sunflower/coconut
2 large sweetcorn cobs knob of butter, approx 25g 1 tbsp olive oil 1 onion, finely diced 4 tbsp Riverford double cream leaves from 3 fresh thyme sprigs ½ tsp paprika
serves 4, prep 10 mins, cook 20 mins
Boil the sweetcorn cobs in a large pan of salted water for 10 mins. Drain, leave to cool, then cut off the kernels. Put the flour and baking powder in a large bowl. Whisk in the eggs until you have a thick, smooth batter, then gradually whisk in the milk. Stir in the thai curry paste, sweetcorn kernels and coriander leaves. Season with salt and pepper. Heat a layer of oil in a non-stick frying pan. Add spoonfuls of the batter. Fry in batches for 3-4 mins on a medium high heat, until golden, then flip them over and cook the other side until golden. Drain on kitchen paper before serving.
serves 3-4, prep 5 mins, cook 20 mins
Remove the papery husks and any stringy bits from the cobs. Stand on their ends and cut off the kernels. Melt the butter and oil in a saucepan. Add the onion and fry gently for approx 8 mins. Add the corn kernels, cream, thyme and paprika. Season and simmer for 10 mins, stirring occasionally, until tender. For a creamier texture, purĂŠe a little of the mixture and stir back in.
simple side dish
pork, sweetcorn & bean chilli with roasted squash & lime soured yogurt serves 4, prep 10 mins, cook 1 hour 10 mins oil for frying, eg. sunflower/light olive 1 onion, finely diced 2 garlic cloves, crushed 400g pork mince 2 red chillies, finely chopped & deseeded or left in for more heat, as you like leaves from 4 sprigs fresh thyme, or 1 tsp dried 15g fresh coriander leaves, stalks finely chopped, leaves kept separate 1 tbsp tomato purĂŠe 2 tsp cumin seeds, toasted & ground in a pestle & mortar 1 tsp smoked paprika 1 tin chopped tomatoes 2 small squares Montezuma dark chocolate 2 small squash, cut in half lengthways 2 sweetcorn cobs, kernels removed 1 tin black beans or kidney beans, rinsed & drained 1 pot Yeo Valley Greek yogurt 1 lime, finely grated zest & juice Heat 2 tbsp oil in a large heavy-based pan. Add the onion and fry gently for 8 mins, stirring now and then to stop it catching. Add the garlic, pork, chillies, thyme leaves and coriander stalks. Turn the heat up a smidge. Stir well, breaking up the pork with your spoon. Cook for a few mins, until the pork has lost all its bright pink colour. Add the tomato
purÊe, cumin and paprika. Stir for 2 mins. Add the chopped tomatoes and chocolate. Season with salt and pepper. Cover and cook on a low simmer, stirring occasionally. After the chilli has been cooking for 20 mins, brush the cut side of the squash halves with oil and season with salt and pepper. Place cut side down in a baking dish and pop in the oven to roast at 200°C. After a further 25 mins, uncover the chilli, add the sweetcorn kernels and beans. Simmer for 15 mins. Remove the squash from the oven. Check the chilli for seasoning and stir in the coriander leaves. Mix the yogurt with the lime zest and juice and a good pinch of salt. Spoon the chilli into the squash cavities, and serve with a good dollop of lime yogurt.
ing hearty and warm on a cold day
radicchio flower
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