Riverford Magazine - January 2012

january + february

Riverford new year magazine

recipes

inside

bananas

fairtrade unpeeled

zest for life citrus at its best

win a day on our farm

kale jerusalem artichokes celeriac oranges

time to stew The days are short, the sun is low and the soil is cold. Let your cooking fall in step with the season: embrace no-nonsense winter veg with warming soups, stews and mash. Look out for leafy kale, cabbage and purple sprouting broccoli from our f ields; potatoes, celeriac and beetroot from our barns; and sweet, rooty artichokes and parsnips dug from the soil. Brighten everything up with vibrant, juicy citrus from our growers in Spain. Think striking blood orange tart, zingy beetroot and orange salad and bitter-sweet Seville marmalade. And suddenly January feels welcome.

Geoffrey Maddever with his Aberbeen Angus herd

new + seasonal heroes meat + 10 veg cooking for the new year celeriac jerusalem artichokes purple sprouting broccoli kale blood oranges marmalade kit bananas

Josef harvests Savoy cabbages

celeriac just in from the fields

purple sprouting broccoli has come early this year

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.

f ind out more at www.riverford.co.uk

our new award!

WINNER 2009 2010 2011 Guy Watson digs Jerusalem artichokes at Wash Farm

news from the farms Our regional farms around the UK (and one in France) are our way of growing fruit and veg as close to your home as practical.

Guy Watson, Wash Farm, Devon Our new polytunnel is up and running, producing salad leaves for the winter.

Come April the crop will be replaced with basil, mini cucumbers and tomatoes.

We never heat our polytunnels and as the new crops will reduce our reliance on imported veg, they’ll be some of the most environmentally-friendly salads around. Meanwhile the mild autumn

Nigel’s Savoys are back on schedule

brought many of our crops forward; our Brussels sprouts were ready a good three weeks early and we were picking very good spinach through to mid November.

Many of our leeks were also at harvesting size before Christmas, when normally they are not ready until March. All in all, it’s been a refreshing change from the difficulties of last winter.

Nigel Venni, Sacrewell Farm, Cambridgeshire The battle with the pigeons is continuing for Nigel and the team, so much so that we have had to cover the brassicas with fleece to stop the birds eating the lot.

The cabbages have taken a bit of a hit from whitefly too, but things are back under control now and the first crop of cauliflower is set for harvesting in March.

The spring greens and purple sprouting broccoli are looking really strong, while the wild bird seed plots on the farm are keeping the wildlife happy as the weather gets colder.

read the latest news in your weekly newsletter

Peter + Jo-ann Richardson, Home Farm, North Yorkshire The mild, dry autumn has made the weekly harvesting of Peter’s carrots and parsnips much easier this season, but with no cold snap to slow their growth, around 20% of the early cabbages have got ahead of themselves. They are so big they would almost fill the vegboxes if they went in. Thinking back to this time last year it seems daft that we are now hoping for a chilly spell. Back then the veg was frozen into the ground under a layer of snow and temperatures were as low as -15˚C. At least there are fewer frozen toes this year!

Chris Wakef ield, Upper Norton Farm, Hampshire The summer may be long gone, but Chris and his team still have the polytunnels working hard. Half are nurturing overwintering spring onions that should yield around 20,000 bunches at the end of March. They can be grown outdoors, but by bringing them under cover they’ll be ready a few weeks earlier. Meanwhile the rest of the polytunnels have been cleared and composted in preparation for 15,000 Batavia and Butterhead lettuces for planting in January. The perennial herbs are overwintering well after pruning last autumn and we are

freshly-harvested parsnips at Home Farm

planning an outdoor mint crop to go with your new potatoes this year.

Guy Watson, Le Boutinard, France Last year we sowed carrots here in the spring and subsequently were able to harvest some in late May, two weeks ahead of the UK crop. This still left a two week gap after our stored carrots finished. This year, after sowing in the autumn instead, we should be able to have our own carrots for 52 weeks of the year and banish Spanish carrots from the vegboxes. The crop has emerged well and we aim to get it covered with mini polytunnels before the first major rain of the season arrives; if they survive the winter storms we’ll be pulling tasty bunched carrots at the end of April.

everything we grow + sell is organic

get growing Grow your own veg, herbs and flowers with our Boxes to Grow.

Fancy growing your own this year? Our Boxes to Grow are back this spring!

Whether you’re a gardening novice or a green-fingered expert, these kits provide all you need for a taste of the good life.

You’ll get a box of high quality seedling plants, along with a detailed planting guide to get you started. With a bit of good honest work and a little help from Mother Nature, you’ll soon be wallowing in homegrown produce. Boxes to Grow

are available for delivery in the Easter holidays. Stocks are limited - order yours online now.

about our seedlings The seedlings in our Boxes to Grow come from Delfland, who also supply us with plants at the farm. Delfland is a family-run business, with husband and wife team John and Jill at the helm. John has over 30 years’ experience in raising plants. We’ve put our collective heads together to choose varieties for success and flavour that you’ll be able to grow at home.

choose from veg small £24.95, large £30.95 a mix of seedlings, potted herbs, seeds and potatoes herbs £17.95 a mix of potted herbs flowers £21.35 a selection of seeds and seedlings to grow your own cutting garden

you can order online now at www.riverford.co.uk

win a day in Devon with our gardening expert There’s nothing like getting out into the fields to make you feel connected with the food you eat. So we’re offering one of you (plus a friend) the chance to do exactly that at Riverford in Devon. You’ll enjoy lunch in our award-winning Field Kitchen restaurant and then head out for a farm tour with our gardening expert Penny to see our organic vegetables growing in the fields.

Want to know how to keep slugs off your hostas or learn which flowers grow best in a small garden? What Penny doesn’t know about growing your own isn’t worth

knowing, so come armed with all your gardening dilemmas to be solved.

To be in with a chance of winning, tell us which variety of mini cucumber we include in our Veg Box to Grow.

You’ll find the answer on the website.

Email your answer to boxtogrowcomp@ riverford.co.uk or go to riverford.co.uk/ comp by Friday 24th February. the small print Winner will be picked at random. Day to be organised at a date to suit the winner and Penny. Prize includes a Field Kitchen lunch for the winner and a friend but not travel costs.

veg heroes The pick of the bunch to fuel your new year cooking. jerusalem artichokes

celeriac £1.65/x1

£2.25/1kg These knobbly little roots are a farmer’s dream: easy to grow, with no significant pests or diseases. They do particularly well at Wash Farm - in fact our biggest challenge is keeping them under control. They have a nutty, sweet, almost mushroomy flavour. Peel or scrub them, then use in stews and soups. They’re also good roasted in olive oil or sliced thinly and eaten raw in salads. For a new twist on a simple soup, try the version with prawns and paprika opposite.

Another cosmetically-challenged seasonal root (although who looks their best in January anyway?), grown around our Riverford farms. Celeriac endures winter well and has a delicate, celery-like, fragrant flavour. It will keep in the bottom of your fridge for several weeks and adds depth to stews, mash and gratins.

kale £1.75/350g Man cannot live on roots alone, so welcome the dark green leafiness of the kales. They benefit from slow growth and are at their best after some hard winter weather. This year our cavolo nero (black kale) is all but over, so look out instead for other varieties, including curly kale, which can be as good as cavolo nero once it has had plenty of frost. Store it in the fridge and eat it within a few days. You will normally need to discard the stalks before cooking - hold the stalk in one hand and run your other hand down it, stripping off the leaves. Curly kale is best boiled briefly or used in hearty, peasantstyle soups and stews. Try our potato cake recipe to convert the kale-dodgers.

watch our video on cooking kale at riverford.co.uk/kale

anna’s jerusalem artichoke soup with prawns + paprika This is a great one from Riverford Cook, Anna Colquhoun. It works as a basic artichoke soup, but adding the prawns and paprika makes it extra special. serves 4-6 1 small onion, finely chopped 2 tbsp olive oil sea salt + finely ground black pepper 500g jerusalem artichokes, peeled + roughly chopped 1 sprig of thyme 1 bay leaf pinch of grated nutmeg 12 large raw prawns, peeled + deveined 1 tsp smoked paprika 1 tsp sweet paprika 2 tbsp good quality extra virgin olive oil chives, snipped, to serve (optional) In a heavy-based saucepan, cook the onion gently in 1 tbsp olive oil with a pinch of salt over a low heat for 10-15 mins until soft but not coloured. Add the artichokes, thyme and bay, cover and cook gently for 10 mins. Add enough water to barely cover the artichokes.

Bring to the boil and simmer for 15 mins, or until the artichokes are tender.

Remove the herbs and blend the soup until smooth, adding extra water if needed. Check the seasoning and add a little nutmeg. Keep it warm. Heat 1 tbsp olive oil in a frying pan. Season the

prawns with sea salt and pepper, nutmeg and a little sweet and smoked paprika and fry quickly on both sides. Combine the rest of the paprika with the extra virgin olive oil. Serve the soup in bowls topped with 2 or 3 prawns, a drizzle of paprika oil and some chives.

kale + potato cakes serves 4 500g baking or large potatoes, cut into large chunks 200g leeks, finely chopped 75g curly kale, stripped from stalks + finely shredded 50g unsalted butter 2 tsp caraway seeds 1 tsp paprika 3 tsp wholegrain mustard 2 egg yolks 2 tbsp crème fraîche Bring the potatoes to the boil and simmer slowly for 30 mins until cooked.

Drain, then mash. Sauté the leek and kale in a frying pan in half the butter until soft. Add the spices and cook for 2 mins more. Mix together the potato, veg, mustard, egg yolks and crème fraîche in a large bowl. Shape into 4 large cakes.

Heat the remaining butter in a large frying pan and cook gently on both sides until dark golden and crispy. both recipes from Everyday and Sunday – Recipes from Riverford Farm

zest for life Citrus fruit is at its best.

The Spanish citrus season kicked off in November and runs right through until May. You’ll notice the flavour of the fruit changing as the weeks go by, as different varieties come and go. Right now is the peak time for these bright, zesty beauties. Most of our oranges, lemons, clementines and satsumas come from a small group of farmers working in the hills behind Almeria in Spain. The group is headed up by Ginés Garcia, who is fiercely proud of his farm and the biodiversity it supports. He’s even inspired other farmers in the area to join up and convert to organic.

Amadora and her two daughters have been growing Seville oranges organically since 1986. Guy reckons you can’t get much more organic than their beautiful orchards and is convinced that the resulting bitter-flavoured fruit makes the very best marmalade he has tasted.

Sevilles are at their best between midJanuary and mid-February, so dig out some jars and muslin sharpish.

Try our marmalade kit £4.49. It contains 1.5kg of Amadora’s Seville oranges, two lemons and Jane’s marmalade recipe.

You’ll need your own sugar and jars.

Now is also the time to grab blood oranges while they’re around - the flavour is wonderful but the season is short. Ours are grown in the foothills of Mount Etna in Sicily and the depth of their colour depends on light, temperature and variety. Try them in Jane’s vibrant lemon and orange tart, or squeezed into some chilled Prosecco for a seasonal cocktail. make your own marmalade Last January Guy took a trip to Ave Maria Farm near Seville, where 75 year old

watch Guy making marmalade at riverford.co.uk/marmalade

lemon + orange tart serves 10 for the pastry: 175g plain flour, plus more to dust 60g icing sugar 125g unsalted butter, cut into cubes 2 egg yolks for the filling: finely grated zest + juice of 3 unwaxed lemons + 3 blood oranges 250g caster sugar 4 whole eggs 7 egg yolks 220g unsalted butter, softened + chopped 2 tsp crème fraîche Put the flour and icing sugar in a food processor and mix briefly. Add the butter and pulse until it resembles breadcrumbs. Add the egg yolks and pulse until the pastry comes together.

Wrap in clingfilm and leave in the fridge for at least 30 mins. Roll out the pastry on a lightly floured surface to about 2mm thick, then use it to line a 24cm loose-bottomed tart tin, pushing the pastry up the sides so it comes slightly above the top of the tin. Chill for 30 mins. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake at 180°C for 10 mins, then remove the paper and beans and bake for another 5 mins or until golden brown. Remove from the oven

and set aside to cool completely. Put all the filling ingredients except the crème fraîche in a heavy-based pan and cook over a low heat, gently whisking until the sugar has dissolved and the eggs start to cook (the mixture will thicken). When it is thick enough to coat the back of a spoon, remove from the heat and whisk in the crème fraîche. If you want a very smooth result, push the mixture through a sieve. Pour the citrus mixture into the cooked tart shell and bake at 230°C for 6-10 mins, until the top has browned slightly. Allow to cool, then serve with crème fraîche.

by Jane Baxter, from Everyday and Sunday – Recipes from Riverford Farm

a banana journey

Follow your fruit from Caribbean farm to British fruitbowl. our banana farmers Riverford bananas are grown by a cooperative of small-scale farmers in the north west region of the Dominican Republic. As we are farmers ourselves, we know firsthand the challenges of growing a crop to a commercial standard. Getting a fair price for the produce at market is equally difficult. In the same way that our co-operative of growers here in the UK shares equipment and knowledge to overcome these challenges, so the farmers in the Banelino co-operative band together to create the economies of scale necessary to compete with the privately owned plantations. We choose

each banana plant produces a single huge flower

to buy from them as it ensures that a fair share of the profit goes back to the people who grow the fruit. Just to be certain, farm manager James MacGregor and I visited the Banelino project and some of their farms, to see exactly the path taken by the bananas we sell.

bananas don’t grow on trees A new banana farm is established with the planting of small shoots that look a bit like a leek, from which the banana ‘tree’ grows (the trunk is actually made from adapted leaves). After six months, the plant produces a huge, extraordinarylooking flower. Standing in the middle of the crop with them peering down around us had an other-worldly feel to it, especially when Banelino’s production manager, Lopez, described the eerie creaking noise you can sometimes hear as the flowers open at night. The fruits emerge up what then becomes the banana stem, and 10-12 weeks later, they are ready for harvesting. We watched as the field workers cut whole stems down with one swoop of a knife, deftly catching them on a big innertube perched on their shoulder. After weaving and ducking to a small cableway, they load the stems onto

add fairtrade organic bananas to your order

hooks and hand-pull them to the shared washing and packing stations. Peculiar trains of lime-green fruit shunt and clack through the humid groves through much of the day; it was certainly different from pulling leeks in drizzly Devon.

fairer fruit There is more to the Banelino co-op than simply shared logistics though.

As well as being organic, our bananas are also Fairtrade. This means we pay an extra $1 for every 18kg box which goes directly back to the community, via Banelino. Some is used to improve the equipment and skills of the farmers themselves; the rest funds social projects like schools and healthcare provision for the farmers, their families and their workers. This includes one of only two schools for children with special needs

‘El Flaco’, one of Banelino’s banana farmers, with his harvest

in the entire country. Visiting the schools was certainly one of the highlights of the trip, and we also spent time cooking with local families, to learn about how they use green bananas to make mangu – the Caribbean version of mashed potatoes (watch out for the recipe video).

After being packed into boxes on the farms, the bananas travel north to the port at Monte Cristi. After a 9 day voyage to Portsmouth they are taken to the Fyffes ripening rooms in Basingstoke, before reaching us at the Riverford farms.

When they get to you, just pop them in your fruit bowl if they are still a little green and they will ripen pretty swiftly.

After that, it’s packed lunches, banana bread, banoffee pie; all the tastier for knowing the story behind them.

Rachel Lovell

watch a video of our trip at riverford.co.uk/bananas

meat + 10 veg A new way to cook for 2012.

We think eating meat’s both a personal choice and a privilege. If you choose not to eat it, you might want to skip this bit.

But if you’d like to enjoy meat with a clearer conscience and without having to decipher confusing labelling, here is the story behind how we source and butcher ours. And then, some tasty ways we like to use it in the kitchen.

about Riverford meat We work with our farmers over the long term. All our meat comes from animals reared the traditional way; outside in fields where they have the freedom to roam and graze. They are not given

growth stimulants or routine antibiotic injections, but instead reach maturity naturally. We think this makes the meat especially flavourful. It is then hung and carefully cut by our own skilled butchers.

It is all certified by the Soil Association.

We’ve won an RSPCA award for our sourcing credentials, too.

meat + 10 veg This little phrase sums up how we like to enjoy meat: better quality, eaten less often, in smaller quantities and with confidence that the animal has been treated respectfully. And above all, we like the veg to be the star of the show (meat and two veg isn’t enough for us - although you know we’re biased). So whether our ‘meat and 10 veg’ approach chimes with you, or you’re more of a hardcore carnivore, you can enjoy Riverford meat without a worry.

As always, you’ll get the best value from a meat box with set contents (saving around 10%) or you can make up your own order from the full range (minimum order £25).

find our sausage, kale + bean stew recipe online

roast pork belly Belly pork is a really flavoursome and economical cut. It needs to be cooked for a long time, which will give you very tender meat and good crackling. It’s important to score the skin as it helps the crackling form. serves 6 sea salt 1-1.5kg piece of pork belly, scored 1 tbsp olive oil 1 tsp crushed fennel seeds 2 onions, halved 1 carrot, roughly chopped 2 leeks, roughly chopped 500ml cider 500ml chicken stock 2 apples, peeled + finely chopped

Rub salt into the pork skin and leave for an hour or so. Wipe away any moisture from the skin, rub with the oil and sprinkle with more salt and crushed fennel seeds. Put the onions, carrot and leeks in a roasting tray. Sit the pork on top and roast at 220°C for about 20 mins.

Then reduce the temperature to 140°C and cook for 3-3½ hours or until tender.

Remove to a warm place to rest. Add 200ml boiling water to the tin and scrape away any meat juices on the bottom.

Push all the juices and the veg through a sieve into a pan. Add the cider and stock and reduce by half, until starting to thicken. Add the apples and simmer for 10 mins. Serve with the sliced pork.

by Jane Baxter from Everyday and Sunday – Recipes from Riverford Farm

Guy’s tips

prices

Easy ways to eat in the meat + 10 veg way.

Need more ideas for making the most of meat? Try these thrifty tips from Guy. 1. Never let a chicken, duck or pheasant carcass go to waste, nor the giblets nor a good beef bone. Making stock is so easy and so much better than anything you can buy. Plus it gives that satisfying feeling of thriftiness and domestic continuity, leading you into the next meal.

4. Deglaze the pan to get the last bit of flavour from your meat. After frying or roasting meat add half a glass of wine, cider, apple juice or sherry to the hot pan to extract the flavour and incorporate into a gravy, sauce or dressing.

5. If there are any juices on the plate make sure there is something to mop them up: a floury potato, a hunk of bread, or, my favourite in a winter stew, dumplings.

2. Don’t be shy of asking your butcher for carcasses and bones for stock. Like the rest of us, most hate the waste and rarely charge much for them. We sometimes include carcasses and stock packs in our meatboxes.

3. Save the fat; it has so much flavour.

Beef fat for Yorkshire pudding (or bread and dripping for the hardcore); fat from sausages for making onion gravy; bacon fat for bubble and squeak, fried bread or frying up last night’s left over potatoes; chorizo fat for making patatas bravas or browning off root veg before making a stew. It’s unlikely to kill you, within reason. I have yet to find a use for lamb fat but it’s a crime to waste the rest.

share your meat + 10 veg ideas at riverford.co.uk/meatveg

We grow and deliver from your local Riverford farm.

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.

veg + fruit boxes

veg

mini vegbox mini fruit + vegbox small vegbox medium vegbox large vegbox fruit + vegbox seasons vegbox favourites vegbox roots + greens vegbox salad box fruit box fruit box for work

£10.35 £12.45 £12.85 £15.95 £18.85 £16.95 £12.95 £14.65 £12.95 £11.85 £10.95 £22.95

small meatbox large meatbox quick + easy meatbox chicken box half lamb box winter warmer meatbox

£44.95 £69.95 £29.95 £69.50 £75.50 £29.95

meatboxes

other meat We do all sorts of organic meat, from steaks and burgers to joints for roasting and cuts for stewing.

Please see the website for our full range.

boxes to grow

small vegbox to grow large vegbox to grow herb box to grow flower box to grow

£24.95 £30.95 £17.95 £21.35

aubergine x1 £1.29 beetroot 800g £1.25 brussels sprouts 1kg £2.45 red cabbage £1.65 savoy cabbage £1.55 calabrese broccoli 500g £1.95 cauliflower £1.75 carrots 1kg/2kg from £1.55 curly kale 350g £1.75 celeriac min. 800g £1.65 courgettes x3 £1.85 jerusalem artichokes 1kg £2.25 leeks 750g £2.45 mushrooms 200g £1.49 mushrooms portobello 200g £1.75 mushrooms shiitake 150g £2.95 onions 500g/1kg from £1.10 red onions 500g £1.49 shallots 500g £1.95 parsnips 1kg/2kg from £2.59 mixed peppers x3 min. 2 colours £2.95 red peppers x2 £1.95 ramiro peppers x2 £2.25 potatoes from £1.45 purple sprouting broccoli £2.59 butternut squash £2.45 squash (different varieties - see the website) swede £1.49

salad, herbs + spices

salad bag avocado x2/x4 celery

£6.95 from £2.49 £1.75

cucumber dried garlic x3 bulbs ginger 100g lettuce x1 salad pack 150g alfalfa sprouted seeds 100g mixed sprouted seeds 227g cherry tomatoes 250g/450g tomatoes 480g/750g watercress 100g

£1.65 £1.55 £1.35 £1.75 £1.99 £1.45 £1.45 from £1.95 from £2.59 £2.05

fruit bag apples uk 750g/1.5kg bananas 800g clementines 1kg white seedless grapes 400g grapefruit x2 kiwi x4 lemons x2/x6 blood oranges 1kg oranges 1kg maramalade kit pears uk 750g/1.5kg

£6.75 from £2.45 £1.75 £2.45 £3.25 £2.05 £1.59 from £0.99 £2.65 £2.45 £4.49 from £2.55

milk eggs half dozen riverford clotted cream 250g riverford double cream 250ml acorn double cream 284ml* acorn single cream 284ml* riverford butter 250g acorn butter 250g* greens of glastonbury cheddar 300g greens double gloucester 300g cropwell bishop stilton 200g st eadburgha soft cheese 170g min acorn brie 230g* halloumi 150g buffalo mozzarella 5x 25g parmesan 200g yoghurt fat free or whole milk 475g

from £0.99 £2.09 £2.75 £1.59 £1.39 £1.09 £1.95 £1.80 £3.49 £2.99 £3.45 £4.45 £4.95 £3.95 £2.99 £6.25 £1.59

fruit

dairy, milk + eggs

*Home Farm and Sacrewell Farm only

chilled cooked sliced ham 150g smoked ham thinly sliced 150g pastrami 150g sliced roast beef 150g soup of the month 600ml smoked haddock chowder 600ml chicken + vegetable soup 600ml carrot + coriander soup 600ml (Wash only) beanie burger - mushroom 2x 100g beanie burger - nut 2x 100g beanie burger - spicy 2x 100g tofu natural 250g

£4.65 £4.65 £4.65 £4.65 £2.99 £3.19 £3.19 £2.99 £2.35 £2.35 £2.35 £2.35

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

£2.19 £2.79 £2.19 £2.79 £1.69 £2.19 £2.19 £2.79 £2.59 £1.89 £2.75

bread - norton farm

bread - wash farm

Freshly baked bread available in some areas, check the website for details. £1.69

kitchen pantry

pesto rosso 180g pesto genovese 180g sundried tomatoes 280g olive oil - italian extra virgin 500ml olive oil - italian extra virgin dolce 500ml olive oil - italian extra virgin dolce 2l banana chutney 340g pear + ginger chutney 340g riverford ploughman’s pickle 340g doverhouse chutney 340g mayonnaise 250g sweet chilli sauce 240ml

£2.99 £2.99 £3.65 £4.69 £4.69 £13.65 £2.99 £2.99 £2.99 £2.99 £2.99 £2.65

pimhill oatcakes 150g plum jam 340g pimhill muesli 1kg pimhill porridge oats 850g dark chocolate 100g milk chocolate 100g white chocolate 100g giant milk chocolate buttons 180g

£2.59 £2.99 £3.85 £2.45 £2.09 £2.09 £2.09 £2.29

soft drinks heron valley apple juice naturally sharper 75cl apple juice naturally sweeter 75cl apple + ginger juice 75cl apple + orange juice 75cl

£3.05 £3.05 £3.05 £3.05

oakwood cox apple juice 1l fiesta apple juice 1l

£3.25 £3.25

luscombe elderflower bubbly 74cl st clements 74cl sicilian lemonade 74cl

ginger beer hot 32cl ginger beer cool 32cl

bottle £1.55 £1.55

£3.15 £2.85 £2.85 case (24) £33.49 £33.49

lager, ale + cider

ale lager cider

bottle £2.59 £2.59 £2.59

case (12) £27.99 £27.99 £27.99

white bottle vega lucia airen £6.49 mas de la ville chardonnay £8.49 la jara pinot grigio bianco £9.95 marigny neuf sauvignon blanc £11.49

case (6) £35.05 £45.85 £53.75 £62.05

fizz la jara prosecco frizzante la jara sparkling rosé champagne brut

£53.75 £77.99 £181.95

wine

£9.95 £14.45 £33.69

rosé vega lucia garnacha mas de la ville gard rosé

bottle £6.49 £8.49

case (6) £35.05 £45.85

red vega lucia tempranillo ott tinto de navarra quinto arrio rioja mas de la ville merlot mognon contadino marigny-neuf pinot noir

£6.49 £7.49 £7.95 £8.49 £9.25 £11.49

£35.05 £40.45 £42.95 £45.85 £49.95 £62.05

mixed cases all red 6x 75cl £45.99 red + white 6x 75cl £45.55 all white 6x 75cl £48.95 white + rosé 6x 75cl £46.25

kitchen kit Riverford recipe binder £2.45 Riverford long handled cotton shopper £2.05 eco cool safe - small/medium/large from £81.95 Riverford farm cook book £12.99 Riverford cook book everyday and sunday (paperback) £18.99 Riverford cook book everyday and sunday (hardback) £24.99 Riverford cool bag £2.69 eco cool blanket £3.95

Minimum order £12.50 or £25 on meat. See our full range at www.riverford.co.uk.

coming soon

Ri v

e r f ord

early spring veg

01780 789700 Sacrewell Farm 01803 762059 Wash Farm, Home Farm, Upper Norton Farm

www.riverford.co.uk