november + december
Riverford Christmas magazine
festive feasting Freshly picked sprouts, sweet f lavoured parsnips, earthy Savoys, crispy roast potatoes... we love Christmas for its celebration of the very best of British culinary traditions. And, of course, for its generous approach to vegetables. It’s a hectic time for us on the farm, as we make use of every minute of daylight to harvest crate-loads of wintry roots and greens. But it hasn’t all been frozen f ingers and red noses; we’ve been working with like-minded organic producers to f ind you the tastiest Christmas food and drink to go with our meat and veg. Read on for your guide to Christmas, Riverfordstyle, from treats to get you in the festive mood, make-or-buy gift ideas, celebratory Christmas food and some very special party drinks.
new + seasonal heroes brussels sprouts parsnips cabbages turkey new goose new Riverford advent calendar new Riverford hamper Christmas pudding truff les new Riverford fudge party f izz and our legendary mince pies Our food is seasonal and depends on Mother Nature, so not everything is available all the time. But it will taste all the better for the wait.
our brand new award!
WINNER 2009 2010 2011
The turkey and veg were delicious. Our delivery arrived on time despite the horrendous weather conditions. You took all the stress out of having to go to the shops. Niki Brodie, Christmas 2010
Ed and his team get into the festive spirit at Wash Farm
Alex delivering through the snow
snowy cabbages for the boxes
Martin cuts savoy cabbages
rush hour at Riverford
sprouts on the stalk at Home Farm
what’s growing where? Making the best use of soil type, climate and growers’ skills at our regional farms around the UK is our way of growing fruit and veg as close to your home as practical. Guy Watson, Riverford on Wash Farm, Devon Though we grow around 80 different varieties of veg in Devon, the biggest volume by far is potatoes. Along with our co-op of growers we’ve had 250 acres of spuds on the go this year, in an array of varieties selected above all else for flavour. Overall it’s been a good growing season with very little blight. Meanwhile our winter brassicas are looking very healthy too. The damp August got them off to a good start, with plenty of moisture to get them established. The dry September meant there was less fungal disease about, so our leeks are looking in fine fettle too. However all this good work can be undone if we have another harsh winter like last year, when
30% of our purple sprouting broccoli was lost to frost. Fingers crossed for an easier ride from Mother Nature this time.
Nigel Venni, Riverford on Sacrewell Farm, Cambridgeshire After losing much of our six acre swede crop to a suspected attack of cutworm, and our chard to blackfly, things seem to have turned a corner for Nigel and his team. The beetroot and spinach crops were saved from devastation by an army of ladybirds, which arrived just in time to see off the blackfly and give the plants enough time to recover their growth. The eight acres of leeks planted between April and June this year are looking very strong, and the team expect to be harvesting them through to the end of January. They planted a mixture of varieties that mature at different rates. Meanwhile the last of the 30 acres of red and brown onions grown at Sacrewell (they love the free-draining soil here) have been harvested and are now snug in wooden crates in the drying barn, ready to see you through the winter and beyond. Half the purple sprouting broccoli crop was lost last year, but we’ve planted another four and a half acres for January.
Peter + Jo-ann Richardson, Riverford on Home Farm, North Yorkshire It’s been a good year for Peter; after terrible crop losses last winter (all his cauliflower and purple sprouting broccoli crops were wiped out), the
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warm spring set the young seedling veg up well for the growing season. For the autumn crops it’s been a ‘forward year’, as Peter describes it, with much of the veg being ready weeks earlier than normal, especially the cauliflower. The ten acres of organic parsnips are looking particularly good, as are the leeks. All we need now is a good frost to set the sweetness in their flavour, but not so much of a freeze that we can’t get them out of the ground.
Chris Wakef ield, Riverford on Upper Norton Farm, Hampshire After a busy year harvesting herbs, chillies and banana peppers (yellow ramiro peppers) from our polytunnels, Chris and his team have cleared them out and now have the winter crops in place. We are growing Butterhead lettuce, which will be harvested for your vegboxes until a little before Christmas, and are overwintering a crop of spring onions, ready for harvesting in March and April next year. The perennial herbs growing outside have struggled over the last couple of winters, especially the rosemary, but Chris is hoping to dry the final cut from the sage bushes, so you can still enjoy it in the colder months. It’s early days yet, though!
Ed Walters, Bower Farm, Hampshire Many of our organic turkeys are reared by Ed Walters, whose family has been farming turkeys for over 35 years. They are Kelly Bronze birds, a slow-growing breed that reaches full maturity naturally, spending the first five to six weeks snug in a barn under heat lamps, before going out to grass from around eight weeks of age. They are bedded down with fresh straw every day and tucked up in the sheds at night to protect them from foxes. They spend their days trotting and gobbling their way around the organic pasture
and popping in and out of their sheds whenever it takes their fancy.
Ross Gardner, Spurtham Farm, Devon For the first time we have organic geese available for your Christmas table and Ross is the chap charged with rearing them. The Gardner family has been farming poultry for over 40 years, so they certainly know how to keep their birds happy. The geese arrived at the farm as dayold goslings in May and were reared under gas brooders to keep them warm for the first 12 days. They now pad about the fields in a small flock of 250 birds and graze the organic pasture, along with a little supplementary organic feed. They are determined foragers and have plenty of outdoor space to express their natural behaviour, though they prefer to head inside their straw-filled barn at night.
everything we grow + sell is organic
advent calendar £9.45 We’re very proud of our brand new Riverford advent calendar. It’s filled with seriously chunky award-winning Montezuma milk chocolate. Too good for the kids treat yourself instead!
cosy nights in Treats to get you feeling festive. Relish the run up to Christmas, in all its mince pie munching, carol warbling festivity. We’ve got plenty of tempting food and drink to get you in the festive mood. So summon friends and family, trim the tree and simmer some rich red wine for mulling.
sweet treats Riverford mince pies £4.95/x6 Fast becoming the stuff of legend. Rose Prince from The Telegraph rated them “the most delicious mince pies I have ever tasted” and BBC Olive magazine says they are “just wonky enough to look homemade” - ideal if you want to pass them off as your own! chocolate brownies £4.85/x4 Decadently rich and chocolatey - try them with a cup of freshly brewed coffee. Prettily packaged, they make a great gift, too.
drinks sloe gin £15.99/35cl Fruity and warming, made in small batches with hand-picked wild hedgerow sloes. heron valley mulling spices £1.95/6g Steep in apple juice, cider or wine for a spiced festive drink to warm the cockles. heron valley’s winter party drink recipes Take 2 litres of still cider, warm in a large pan with 2 mulling spice bags, sugar to taste (approx 2 large cups) and half a lemon. Allow to infuse for 10 mins. Or, warm 2 bottles of sweet apple juice in a large pan with 2 spice bags. Add a shot of rum or Pimm’s. Allow to infuse for 10 mins.
to nibble on Riverford devilled almonds £4.45/175g Spiked with a warming hit of paprika, cumin and chilli - very moreish with drinks. chilli + garlic olives £3.65/285g Succulent black olives from our grower Giancarlo’s olive groves in Puglia, marinated with chilli, garlic and herbs. country pâté £7.25/425g Rustic, French style pâté, with a festive splash of brandy. Serve with fresh crusty bread and a glass of something good.
find the full range at www.riverford.co.uk
make your own gifts The wonkier and more rustic the better. There’s nothing like a bit of preserving and stirring to get you in the Christmas mood. And with so much festive produce around, it’s a great time to get creative and conjure it into gifts. Just the thing to cheer a cold winter’s afternoon - and the kids will enjoy getting stuck in, too. You can buy most of the ingredients from us.
beetroot relish Leave for 3-4 weeks before eating if you can, to let the flavours mellow. makes approx 12x 8oz jars 1kg raw beetroot, peeled + coarsely shredded (thin julienne strips are ideal if you have a mandolin or food processor that will do this) 750g red or white onions, finely sliced 750g apples, peeled, cored + grated 500ml red wine or cider vinegar (at least 5% acidity) 500g soft light brown sugar 2 tbsp peeled + freshly grated ginger 2 cloves garlic, peeled + crushed 2 sticks cinnamon 1 heaped tsp turmeric 2 tsp paprika or cayenne 1 level tsp ground cloves zest + juice of 2 oranges a splash of port (optional)
to a syrupy consistency. Remove the cinnamon sticks. Pot the relish into warm, sterilised jars*; fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegarproof lids). Once cooled, label and store in a cool, dark place; it should keep for a few months. Once opened, keep in the fridge and eat within a week. *To sterilise your jars and lids: wash your jars and leave to dry naturally. 30 mins before the relish is ready, place the jars on a baking tray and into a cold oven. Turn the heat to 140°C and leave them there until needed. To sterilise the lids, boil for 10 mins, leave to dry naturally, then seal the jars immediately after potting and turn the jars upside down for 5 mins (if your lids are new and clean, you can leave out the boiling stage). Also try our recipe for homemade crystallised ginger. You’ll f ind it in the recipe section of our website.
Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole. Don’t use any other metal pan, as the vinegar may react with it. Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced
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festive rocky road Use good quality chocolate for this. We mixed milk and dark chocolate together to make a rich but not bitter-tasting mixture. makes approx 40 small pieces 300g mixed Riverford nuts, shelled (halve the walnuts, leave the hazelnuts + almonds whole) 6 digestive biscuits, roughly broken into pieces 16 Riverford dates, pitted + roughly chopped 100g mini marshmallows (or chop up a few large ones) 300g milk chocolate 300g dark chocolate handful dried cranberries (optional)
Line a 4-5cm deep tin or dish approx 30cm x 20cm (or the nearest size you have) with baking parchment. Put all the ingredients except the chocolate into the tin, making sure it is all evenly distributed. Break up the chocolate into small pieces and place in a heatproof bowl that fits snugly over a pan of simmering water. Gently heat, without stirring, until the chocolate has melted. Stir briefly to combine the two chocolates, then pour evenly over the nut mixture. Leave to cool at room temperature, then refrigerate until firm (about 2 hours). Cut into small pieces using a sharp knife or pizza cutter. Keep in the fridge.
easy gifts Simple solutions to present dilemmas. If you don’t have the time or inclination to make your own gifts, we’ve found you all manner of indulgences to surprise your friends and family with.
for the kids montezuma chocolate snowmen £4.99/x8 Cheery little milk chocolate chaps. A great stocking filler. Riverford fudge £3.95/200g Made with Riverford clotted cream, for an old fashioned sweet shop flavour.
for food lovers Riverford chutney selection £9.99/x3 Our farm shop’s Piccalilli, Plum & Walnut Chutney and award-winning Cucumber Pickle, made with Riverford veg. Riverford Christmas cheese box £16.55/min 950g Cropwell Bishop Stilton, Sussex Slipcote sheep’s cheese, Greens of Glastonbury Cheddar and a brie-type soft cheese, packed in our quirky wedge-shaped gift box. booja booja gourmet selection chocolate truffles £14.99/x20 A luscious selection of chocolate truffles. The tempting flavours include banoffee, stem ginger,
around midnight espresso, rum sozzled sultana and champagne.
for cooks Everyday and Sunday Recipes from Riverford Farm hardback £24.99, paperback £18.99 Guy and Jane’s second book gives recipes for quick, everyday meals, alongside ideas for more celebratory Field Kitchen style Sunday feasts. Riverford Farm Cook Book £12.99 Brimming with farming tales and original recipes, our first book will help bring out the best in your box, gives tips on how to use that last leek and might even inspire you to think about the issues surrounding food production today. Riverford hamper £45 Find details over the page.
for dad cropwell bishop stilton £17.95/1.1kg The ultimate stilton - superb quality, smooth and mellow. Pair with Fonseca port, £15.99. lager, ale + cider cases from £26.45/x12 Lager, ale and cider from traditional organic breweries.
and you really can’t go wrong with... give a box A present with a difference - send a friend a vegbox for Christmas or the New Year. We deliver to most of England and South Wales. Give us a call and we’ll arrange it for you. Riverford gift vouchers £15, £25, £50 Make things easy - let them choose their own.
don’t forget our advent calendar for an early present!
Riverford hamper ÂŁ45
christmas veg Keep things simple with a vegbox or try our new hamper. what’s in your box for Christmas week?
parmesan. Season well and roast in the oven until temptingly crispy.
Your vegbox in Christmas week will be packed with festive veg including sprouts, parsnips, cabbage and potatoes. Of course you can add any extra portions you fancy, too (for all those sprout lovers out there). Keep an eye on the website for the latest info - we’ll post the confirmed box contents on 25th November.
sensational sprouts Avoid boiling and instead stir fry or roast them so they keep their crunch. Try mixing cooked sprouts with fried bacon lardons, then stir in cooked chestnuts and a little chopped parsley. Or to go one better, combine sprouts with fresh stuffing in Jane’s recipe over the page.
For the best value, go up a vegbox size if you’re feeding extra people over Christmas. vibrant veg One of the very best bits about Christmas is tucking into all that seasonal veg. But it’s easy to get stuck in a rut. Save yourself from soggy sprout-land with our chef Jane’s festive tips.
lovely leeks Finely slice into rings, then cook slowly in butter and add a glass of red wine. Simmer until reduced, season to taste and serve with your Christmas meal.
perk up your parsnips For a new take on roasted parsnips, parboil, then roll them in a mixture of flour and
cracking cabbage Braising brings out the sweet, earthy flavour of red cabbage. Fill a heavy-bottomed pan with a mixture of finely shredded red cabbage, 2 chopped dessert apples, a chopped onion, 50g butter and 1½ tbsp soft dark brown sugar and balsamic vinegar. Season well and simmer gently over a low heat for 2 hours until rich and glossy.
Riverford hamper £45 Great for a gift or as a just-add-meat Christmas Day box. Designed to feed 6 people generously, with plenty left over for Boxing Day. Contains a medium vegbox, sweet clementines, 2 packs of our legendary mince pies, light and fruity Christmas pudding, zesty cranberry sauce, buttery oatcakes and award-winning stilton.
add extra portions of veg to your order at www.riverford.co.uk
baked sprouts and stufďŹ ng
christmas day Flavourful organic meat and all the trimmings. to start inverawe smoked salmon from £10.49 It’s hard to find organic smoked salmon. And this one’s a Great Taste Gold award-winner, too. Beautifully pale in colour, with a delicate flavour.
main course meat whole turkeys serves 6+ from £73.45 Most of our turkey comes from Ed Walters’ family farm in Hampshire. His birds are slow grown and have been pecking around in the fields since May. turkey crown serves 6+ £82.45/5kg Wrapped in bacon. Easy to carve, quick to cook and ideal if you prefer white meat. stuffed turkey breast serves 4-6 £33.95/1.5kg Wrapped in bacon and filled with cranberry stuffing. A quick, no-waste dinner solution.
baked sprouts with a stuffing crust Convert the sprout haters with this new serving idea. serves 4–6 750g sprouts 3 tbsp duck fat or butter 1 tsp caster sugar sea salt + freshly ground black pepper 100g smoked streaky bacon, chopped 1 garlic clove, crushed 1 tbsp chopped sage leaves 1 tsp thyme leaves 150g soft breadcrumbs finely grated zest of 1 orange 1 tbsp chopped parsley 100g peeled, vacuum-packed chestnuts, roughly chopped 200ml chicken stock
stuffed turkey leg serves 4-6 £20.45/1.5kg Tasty darker meat stuffed with chestnut and bacon. Another speedy option. goose serves 4-6 £78.95/4.5-5kg All our organic geese come from Otter Valley Poultry, where they are reared in free-ranging flocks. They come with giblets and plenty of goose fat for your roast potatoes (or you can freeze it for another time). gammon serves 2-4+ from £20.95 The great Christmas standby. Simmer gently, skin and bake with your favourite glaze.
remember the sausages, bacon + cranberry sauce
Preheat the oven to 160°C. Trim the sprouts and cut into quarters lengthways. Toss in an ovenproof dish with 1 tbsp of the duck fat and the sugar and season well. Bake for about 15 mins, until just tender. While the sprouts are cooking, brown the bacon in a frying pan in the remaining duck fat, then add the garlic, sage and thyme. Cook for 1 more min, remove from the heat and stir through the breadcrumbs, orange zest and parsley. Season. Stir the chestnuts into the sprouts. Pour over the chicken stock. Top with the stuffing mixture and return to the oven for 10 mins, or until golden. by Jane Baxter, from Everyday and Sunday – Recipes from Riverford Farm
festive puddings Good things to tuck into. Oh, go on, it is Christmas after all. Get tempted by our ideas for the traditional, the child-pleasing and the easier-on-the-waistband. We think we’ve got something special for everyone.
Riverford mince pies £4.95/x6 Buttery, rich and very much in demand. Get your order in early! Riverford Christmas pudding from £9.95 The recipe comes from a friend of our chef Jane. Unlike most Christmas puddings that can be heavy and hard-going after a main meal, ours is light and fruity. The best we have ever tasted. chocolate brownies £4.85/x4 Popular with the kids and a good alternative to Christmas pudding if you don’t like dried fruit. cream from £1.59 Traditional rich clotted or double cream. Riverford brandy butter £2.65/175g Wickedly good - made with milk from our own dairy herd.
stuffed dates with clementines + pomegranates A fresh and pretty dessert that uses seasonal fruit unusually. It brings much welcome relief from all those heavy pudddings, too! serves 4–6 12 dates 1 tbsp unsalted pistachios, lightly toasted + chopped seeds from ½ pomegranate 2 tbsp mascarpone finely grated zest of 1 orange + 2 tsp orange juice a few drops orange flower water 8 clementines
Remove the stones from the dates by slitting each one open and removing it, keeping the date whole. Mix half the pistachios and pomegranate seeds with the mascarpone and stir in the orange zest, about 2 tsp juice (or to taste) and the orange flower water. Using a teaspoon, carefully stuff each date with a little of the mixture. Remove the skins and pith from the clementines and cut each fruit across into thin slices. Arrange on a serving plate. Place the dates on top and finish with the extra pistachios and pomegranate seeds. by Jane Baxter, from Everyday and Sunday – Recipes from Riverford Farm
boxing day Ideas to beat the day-after blues. Boxing Day needn’t feel like an afterthought. Pair a stunning centrepiece with inventive leftover dishes for a satisfying feast. cooked ham £53.95/3kg Dry cured ham from our farm shop, glazed with apple, mustard and spices, ready to eat and partially boned for easy carving. Our Christmas hams use pork from Tom Browne’s pigs. Tom has an outdoor herd of 100 sows at Smallbrook Farm. The pigs spend most of their time chasing each other around in the mud and nuzzling through the grass and clover, which adds to the full flavour of this joint. spiced beef £29.45/1.5kg An Elizabeth David recipe. Wrap it in foil, cook in a roasting tray and enjoy it in meltingly tender wafer-thin slices.
winter salad with spiced pecans, pears + blue cheese serves 4-6 An excellent way of using leftover Christmas nuts and blue cheese. 300g mixed winter salad leaves 75g pecan nuts a pinch of cayenne pepper 1 tsp worcestershire sauce a dash of tabasco sauce ½ tsp salt 3 ripe pears, peeled, cored + sliced 3 tbsp vinaigrette (see below) 75g blue cheese, crumbled for the vinaigrette: 240ml sunflower oil 4 tbsp good quality balsamic or red wine vinegar 1 garlic clove, crushed to a paste with a little salt
1 tbsp dijon mustard sea salt + black pepper In a small bowl, mix the pecans with the cayenne, Worcestershire sauce, Tabasco and salt. Scatter them over a baking tray and bake at 200°C for 5-6 mins until lightly toasted. Leave to cool. For the vinaigrette, combine the ingredients vigorously. Put the pears and salad leaves in a bowl and toss with the dressing. Divide between plates, scatter over the blue cheese and pecans and serve. by Jane Baxter, from the Riverford Farm Cook Book
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wine, f izz + more Something special to sip on. Christmas is all about sharing, which makes it a great excuse to get some special bottles in. We’ve done the legwork for you and lined up a clutch of cracking organic celebratory drinks.
a big bang la cuvée blanche champagne brut, bruno michel £33.69 There are two reasons we like working with the Michel family. Firstly they’re really nice, and secondly, their chateau is an amazing building with just the right amount of decrepit charm. Bruno and his family make fantastically pure organic champagne which is easy to drink, with lemon curd and subtle toasty notes. Dry and incredibly balanced.
other f izz la jara prosecco frizzante £9.95 la jara pinot grigio spumante rosato £14.45
our Christmas white domaine du bouchot pouilly-fumé 2010 £15.99 Gooseberries and guavas! That’s what you’ll get with this lovingly created Pouilly Fumé from Pascal Kerbiquet. Rather than using a barrage of chemicals to get maximum yield, Pascal takes a modest harvest from his organic vines and his efforts seem to burst out of the glass with intense,
concentrated flavours and purity.
our Christmas red les piliers de maison blanche, montagne saint emilion 2009 £16.99 Go on, it’s Christmas. This Saint Emilion is a beautiful blend of Merlot and CabernetFranc that allows the natural fruit flavours through rather than dominating them with dubious oak. It’s made by the highly regarded Chateau Maison Blanche, owned by the Depagne-Rapin family, where none of the clever tricks employed by many Bordeaux growers are used, just good honest winemaking.
dessert wine pizzolato alba chiara £11.99 This Italian dessert wine is beautifully aromatic, with subtle notes of honey and nectarine. The Pizzolatos have been producing wine for five generations and switched to organic in 1991. This delicate dessert wine makes an ideal match with fruit, tarts and soft cheese. fonseca terra prima port £15.99 A wonderfully rich, concentrated wine with a plummy flavour and velvety texture. Just the thing to sip by the fire alongside our moreish stilton.
find ale, beer + cider at www.riverford.co.uk
soft drinks Stock up on all the refreshment you need. Don’t let non-drinkers feel like second class guests. Our carefully sourced soft drinks will bring all the refreshment they need.
champagne alternatives luscombe elderflower bubbly £3.15/74cl A fragrant drink made from from Devon elderflowers picked in sunny May and June. A grown-up alternative to champagne. luscombe st clements £2.85/74cl Sweet and fruity orange juice with a tingle of lemonade fizz for fun. Popular with the kids too. Try instead of buck’s fizz with a laid-back brunch.
for the kids luscombe ginger beer, cool or hot £1.55/32cl Whether you’re after a whisper of ginger or a proper kick of heat to get your fingers and toes tingling, these cool and hot ginger beers bring punchy flavour.
make your own hot chocolate Hot chocolate the old fashioned way - rich and thick. A big hit with kids after a wintry walk. Let them bash up the chocolate into chunks themselves. Just make sure you’ve got plenty - it might not all make it into the recipe! makes 2 small mugs Break 50g Montezuma dark chocolate into chunks and put them in a jug. Bring 300ml whole milk gently to the boil, then pour a quarter of the milk over the chocolate chunks. Leave the chocolate to melt for a minute, then whisk the mixture until smooth. Bring the remaining milk back to the boil, then pour it carefully over the chocolate mixture, whisking constantly to get a frothy finish. Serve in small mugs or cups.
apple juice from £3.05 Hand pressed from whole organic apples for a sweet, natural juice. Try warming gently, then steeping in mulling spices for a comforting festive hot drink. Just the thing for chilly carol singers!
after dinner floresta coffee £3.95/250g Don’t find yourself scrabbling in the cupboard come Christmas Day - get your order in from us. Our single estate Floresta coffee is grown by a co-operative of farmers in Brazil who we deal with direct. Ethical, sustainable and a very fine cup of coffee to boot. Choose from beans or ground coffee.
save on supermarket trips - let us do the lugging instead!
ever y last leek Christmas leftover ideas that satisfy. Even the most organised Christmas host will have bits and pieces left after the final feast. Save yourself from dubious brussels sprout soup and turkey curry with these tips from our chef Jane. turkey stock Break up the carcass and put in a pan with stock veg (celery, onion, carrot, maybe some parsley stalks), garlic and peppercorns. Cover with cold water and simmer for 2 hours. Strain off the stock and store in the fridge (for a few days) or freezer. turkey + leek gratin Make a roux with butter and flour and slowly whisk in turkey stock. Pour over cooked leeks and shredded turkey in a dish. Top with breadcrumbs mixed with fried bacon lardons and sage. Bake until bubbling. turkey + veg pilaff Cook onion, garlic and curry powder in butter, then stir in some rice. Add turkey stock, simmer and when the rice is almost tender add any
chopped leftover veg. When cooked, stir through shredded cooked turkey and herbs. festive bread + butter pudding If you have any Christmas pudding left, crumble it into small pieces, then mix the pieces into the custard in a bread and butter pudding recipe. It adds a warming spiced flavour. bubble + squeak Shred sprouts or cabbage and add to mashed potato. Mix together and cook in butter in a nonstick pan. Good with cold turkey and pickles. caramelised clementines Peel, slice across into rounds and caramelise in brown sugar in a heavy-bottomed pan. Serve with vanilla ice cream. Keep an eye on our website for more inspiring veg ideas.
order your Christmas food online
prices There are a few small differences in our range and prices at each farm (this f lexibility helps us pay our growers a fair price) - please check www.riverford.co.uk for details.
christmas Riverford chocolate advent calendar Riverford christmas hamper mince pies christmas pudding 450g/900g brandy butter 175g chocolate brownies 200g chestnuts 500g dates 250g mixed nuts 1kg Riverford chutney selection 3x 340g Riverford chilli + garlic olives 285g Riverford devilled almonds 175g booja booja gourmet truffle selection 237g milk chocolate snowmen 110g Riverford fudge 200g Riverford gift voucher cranberry sauce 230g stilton 1.1kg christmas cheese box 950g country pâté 425g chicken liver parfait 170g smoked salmon 200/400g mulling spices 6g
whole turkeys stuffed turkey breast 1.5kg stuffed turkey leg 1.5kg turkey crown 5kg whole goose 4.5-5.5kg spiced beef 1.5kg gammon loin off the bone 1.5kg gammon off the bone 3kg cooked ham 3kg cocktail sausages x20 cocktail sausages x40 pork sausage meat 450g
from £9.45 £45 £4.95 £9.95/£17.45 £2.65 £4.85 £3.75 £2.49 £5.85 £9.99 £3.65 £4.45 £14.99 £4.99 £3.95 £15/£25/£50 £3.35 £17.95 £16.55 £7.45 £3.65 £10.49/£18.49 £1.95 from £13.29/kg £33.95 £20.45 £82.45 £78.95 £29.45 £20.95 £41.45 £53.95 £5.45 £9.95 £3.95
champagne brut “la cuvée blanche” elderflower bubbly (non-alcoholic) la jara prosecco frizzante la jara pinot grigio rose spumante
£33.69 £3.15 £9.95 £14.45
domaine du bouchet - pouilly fumé les piliers de maison blanche montagne saint emilion alba chiara - passito bianco fonseca terra prima port sloe gin
mini vegbox mini fruit + vegbox small vegbox medium vegbox large vegbox fruit + vegbox seasons vegbox favourites box roots + greens box salad box fruit box fruit box for work
small meatbox large meatbox quick + easy meatbox chicken box half lamb box winter warmer meatbox
aubergines x2 beetroot 1kg brussels sprouts 1kg red cabbage savoy cabbage calabrese broccoli 500g cauliflower carrots 1kg/2kg courgettes x3 cavolo nero (black kale) x2 celeriac min 800g leeks 750g mushrooms 200g mushrooms portobello 200g
£15.99 £16.99 £11.99 £15.99 £15.99 from £9.85 £11.85 £12.35 £15.45 £17.95 £16.35 £12.95 £13.95 £12.95 £11.85 £10.75 £22.95 from £53.95 £69.95 £29.95 £69.50 £75.50 £29.95 from £2.49 £1.45 £2.45 £1.55 £1.45 £1.95 £1.59 £1.55/£2.95 £1.75 £1.75 £1.55 £2.45 £1.49 £1.75
mushrooms shiitake 150g £2.95 mushrooms oyster 150g £1.95 onions 500g/1kg £1.10/£1.65 pickling onions 1kg £1.49 shallots 500g £1.95 red onions 500g £1.45 parsnips 1kg/2kg £2.45/£3.65 mixed peppers x3 min. 2 colours £2.95 red peppers x2 £1.95 ramiro peppers x2 £2.25 potatoes 1kg/2kg/5kg £1.45/£2.45/£4.49 sweet potatoes 800g £2.75 butternut squash uk £1.95 squash (lots of varieties - please see the website!) squash box 7kg £7.95 swede £1.49
salad herbs + spices salad bag avocados x2/x4 celery cucumber dried garlic x3 ginger 100g lettuce salad pack 150g alfalfa sprouted seeds 100g mixed sprouted seeds 227g cherry tomatoes 250g/450g tomatoes 480g/750g watercress 100g
from £6.95 £2.49/£4.49 £1.75 £1.65 £1.45 £1.25 £1.75 £1.99 £1.45 £1.45 £1.85/£2.95 £2.45/£3.25 £1.95 from
fruit bag apples uk 750g/1.5kg bananas 1kg clementines 1kg grapefruit x2 kiwi x6 lemons x2/x6 oranges 1kg pears uk 750g/1.5kg white seedless grapes 400g
dairy, milk + eggs
milk 1ltr/2ltr eggs half dozen Riverford brandy butter 175g Riverford clotted cream 250g Riverford double cream 250ml acorn double cream 284ml* acorn single cream 284ml* stamfrey farm clotted cream 118g* Riverford butter 250g acorn butter 250g*
£6.45 £2.45/£3.55 £1.99 £2.45 £1.95 £1.95 £0.99/£1.99 £2.45 £2.55/£4.25 £3.25 from £0.99/£1.89 £2.09 £2.65 £2.75 £1.59 £1.39 £1.09 £1.95 £1.95 £1.80
godminster vintage cheddar truckle 400g £8.95 greens of glastonbury cheddar 350g £3.95 greens of glastonbury double gloucester 350g £3.45 cropwell bishop stilton 250g /1.1kg £4.45/£17.95 st eadburgha soft cheese 170g min £4.45 acorn brie 230g* £4.95 halloumi 150g £3.95 buffalo mozzarella 5x 25g £2.99 parmesan 200g £6.25 yoghurt fat free 475g £1.55 yoghurt whole milk 475g £1.59 *Sacrewell and Home Farm only from
cooked sliced ham 150g smoked ham thinly sliced 150g pastrami 150g sliced roast beef 150g smoked salmon 200g/400g country pâté 425g chicken liver parfait 170g soup of the month 600ml smoked haddock chowder 600ml chicken + vegetable soup 600ml beanie burger - mushroom 2x 100g beanie burger - nut 2x 100g beanie burger - spicy 2x 100g tofu natural 250g
bread - norton
malted bloomer 800g pure rye 800g small sourdough 400g small spelt 400g white batch (soft crust) 400g workers white 800g wholemeal bloomer 800g 3 seeded bloomer 800g cheese + walnut 400g country cob 400g tomato + olive focaccia 500g
bread - wash
£4.65 £4.65 £4.65 £4.65 £10.49/£18.49 £7.45 £3.65 £2.99 £3.19 £3.19 £2.35 £2.35 £2.35 £2.35 from £2.19 £2.79 £2.19 £2.79 £1.69 £2.19 £2.19 £2.79 £2.59 £1.89 £2.75 from
freshly baked bread - available in some areas, check the website for more details £1.69
pesto rosso 180g pesto genovese 180g sundried tomatoes 280g olive oil - italian extra virgin 500ml olive oil - italian extra virgin dolce 500ml/2ltr banana chutney 340g
minimum order £12.50 or £25 on meat
from £2.99 £2.99 £3.65 £4.45 £4.45/£12.99 £2.99
pear + ginger chutney 340g Riverford ploughman’s pickle 340g doverhouse chutney 340g mayonnaise 250g chinese bbq marinade 240ml sweet chilli sauce 240ml pimhill oatcakes 150g plum jam 340g rude health muesli 1kg pimhill muesli 1kg pimhill porridge oats 850g dark chocolate 100g milk chocolate 100g white chocolate 100g giant milk chocolate buttons 180g
£2.99 £2.99 £2.99 £2.99 £2.99 £2.65 £2.59 £2.99 £5.49 £3.85 £2.45 £2.09 £2.09 £2.09 £2.29
floresta coffee single estate - beans 250g coffee single estate - ground 250g heron valley apple juice naturally sharper 75cl apple juice naturally sweeter 75cl apple + ginger juice 75cl apple + orange juice 75cl oakwood cox apple juice 1ltr fiesta apple juice 1ltr luscombe elderflower bubbly 74cl raspberry lemonade 74cl st clements 74cl sicilian lemonade 74cl ginger beer hot 32cl ginger beer cool 32cl
£3.95 £3.95 £3.05 £3.05 £3.05 £3.05 £3.25 £3.25 £3.15 £2.99 £2.85 £2.85 bottle case (24) £1.55 £33.49 £1.55 £33.49
lager, ale + cider ale lager cider
bottle case (12) £2.45 £26.45 £2.45 £26.45 £2.45 £26.45
wine white vega lucia airen mas de la ville chardonay la jara pinot grigio bianco marigny neuf sauvignon blanc domaine du bouchet - pouilly fumé
bottle case (6) £6.49 £35.05 £8.49 £45.85 £9.95 £53.75 £11.49 £62.05 £15.99 £86.35
fizz la jara prosecco frizzante la jara sparkling rosé champagne brut
£9.95 £14.45 £33.69
£53.75 £77.99 £181.95
rosé vega lucia garnacha mas de la ville gard rosé
bottle £6.49 £8.49
case (6) £35.05 £45.85
£6.49 £7.49 £7.95 £8.49 £9.25 £9.99 £11.49
£35.05 £40.45 £42.95 £45.85 £49.95 £62.05 £62.05
mixed cases all red 6x 75cl red + white 6x 75cl all white 6x 75cl white + rosé 6x 75cl
£48.55 £44.69 £52.15 £48.99
dessert alba chiara - passito bianco 50cl fonseca terra prima port 75cl sloe gin 35cl
£11.99 £15.99 £15.99
red vega lucia tempranillo ott tinto de navarra quinto arrio rioja mas de la ville merlot mognon contadino domino de punctum syrah marigny-neuf pinot noir les piliers de maison blanche montagne saint emilion
Riverford recipe binder 2011 Riverford long handled cotton shopper eco cool safe - large eco cool safe - medium eco cool safe - small Riverford farm cook book Riverford cook book everyday and sunday (paperback) Riverford cook book everyday and sunday (hardback) Riverford cool bag eco cool blanket
£2.45 £2.05 £95.95 £85.15 £76.25 £12.99 £18.99 £24.99 £2.69 £3.95
We’re taking a break with no deliveries between Christmas and New Year, so stock up on all you need in Christmas week. If you’re going to be away over Christmas you can ‘pause’ your order online (or let your vegman know the dates you’ll be away) and we’ll be ready with your next delivery when you’re back.
see our full range at www.riverford.co.uk
Happy Christmas from us all at Riverford
e r f ord
01780 789700 Sacrewell Farm 01803 762059 Wash Farm, Home Farm, Upper Norton Farm www.riverford.co.uk