Page 1

Riverford recipes January - February

cauliflower purple sprouting broccoli beetroot swede potatoes celeriac jerusalem artichokes carrots


zest, peel & squeeze

Whether you’re craving light and healthy or cheering and comforting, January’s a good time to get into the kitchen. Winter roots are sweet and plentiful for soups, stews and combined with citrus in zingy juices. It’s Seville orange season, so let the kitchen fill with the aroma of bubbling aromatic marmalade - our kit will help you along the way.

carrot, apple & ginger

3 large carrots (350-400g), scrubbed very clean 1 apple, whole, stalk removed 10g piece fresh ginger, unpeeled Recipes by Kirsty Hale, Riverford cook

parsnip, pear & apple juice

2 medium-large parsnips 2 pears 1 apple

ju ic e a fe w se a so nall ne ed id ea s - yo u 'l a ju ic er


beetroot & celery

2 sticks celery, trimmed 1 very large beetroot, scrubbed, skin on, top & bottom root removed 1 orange

green juice

150g curly kale ½ cucumber ½ head of broccoli (stalk & florets) squeeze of lemon juice, to taste

marmalade kit

Simmer, stir and stock your shelves. Make your own marmalade with our Seville oranges, lemons and recipe. You’ll need your own sugar and jars.

£4.95


cauliflower store

In the fridge for up to a week or two.

prep

Cut the curd (the whole head) into similar sized florets so they cook evenly. You can also use the chopped stalk in many recipes - especially soup and cauliflower cheese.

cook simply boil or steam

Cook for 4-5 mins until tender.

r oast

This is our best tip for cooking cauliflower without it going watery. Cut into similar sized florets (not too large or they will burn before they’ve cooked). Toss in just enough olive oil to coat, season and roast in a hot oven for approx 15-20 mins, until just tender and starting to turn golden.

cauliflower rice/couscous

A light, low-carb alternative. Grate or pulse florets in a processor until resembling couscous, taking care not to over-process to a paste. Spread on a baking tray and roast in a hot oven for 10-12 mins or until lightly toasted. Good with curries and casseroles. Serve alongside rather than piling sauce on top, or it will turn to mush.

cauliflower mash

Another gluten- and potato-free alternative. Put cauliflower florets in a steamer, or use a pan with a little steaming hot water with a colander and lid on top. Steam until just tender, approx 5-6 mins. Transfer to a processor. Blitz a little, add 2-4 spoonfuls crème fraÎche, mascarpone or double cream, a good handful of grated parmesan or other hard cheese, a grating of nutmeg and some salt and pepper. Blitz until smooth.


sicilian style cauliflower pasta serves 2, prep 10 mins, cook 15 mins

Tangy lemon, spicy chilli, crunchy pine nuts and sweet sultanas add flavour and texture to this version of a traditional Sicilian cauliflower pasta dish. If you have time, soak your sultanas in a little hot water for 20 mins to plump them up. Our new spelt pasta gives a nutty flavour. 200g fusilli or other pasta oil for frying & good olive oil for drizzling 1 small cauliflower, cut into even-sized florets 1 large garlic clove, finely chopped a good pinch of dried chilli flakes 25g pine nuts, toasted a small handful of sultanas zest of ½ lemon, plus the juice, to taste bunch of parsley, chopped a handful of grated parmesan Cook the pasta according to the packet instructions. When cooked, drain, reserving a little of the water, and toss in a little good olive oil. While

the pasta cooks, boil the cauliflower in salted water for 3 mins, then drain. Heat 2 tbsp oil in a frying pan. Add the cauli and stir fry for 3 mins, until it starts to turn golden. Add the garlic and dried chilli. Stir fry for 2 mins. Add the pine nuts, sultanas and lemon zest. Squeeze in a quarter of the lemon juice. Season and toss together. Remove from the heat. Add the cooked pasta, parsley and half the cheese. Toss to combine and add a splash of cooking water, if you like, to make more of a sauce. Add more lemon juice to taste, drizzle with a little good olive oil and scatter over the rest of the cheese to serve.


whole roasted cauliflower with almonds & garlic serves 4, prep 10 mins, cook 65 mins

Whole roasted cauliflower has a real wow factor at the table, but it’s simple to make. We’ve given ours a Spanish flavour, with smoked paprika and a chunky ‘picada’ style dressing. This is usually a little like a breaded pesto for thickening and flavouring soups and stews. We’ve left out the bread, keeping the almonds, parsley and garlic.  cauliflower 1 olive oil for roasting 50g flaked almonds 4 tbsp olive oil 2 cloves garlic, finely chopped 1 tsp smoked sweet paprika 1 tbsp dry sherry 3 tbsp parsley, roughly chopped Cut off any green leaves from the cauliflower and trim the core so it sits flat in a baking dish. Drizzle over just enough oil to cover the top. Sprinkle

over a little sea salt. Roast at 200°C until the top is golden brown and the cauliflower is just tender, about an hour. Keep it warm in the oven. Put the almonds in a frying pan and heat gently until toasted. Add the oil and garlic and fry gently for a min or two. Add the paprika and sherry and cook to reduce the liquid slightly. Stir in the parsley and season with salt and pepper. Serve the cauliflower whole at the table, then cut into thin slices and sprinkle over the almonds to serve.

a seasonal vegetarian centrepiece


purple sprouting broccoli store

In the fridge in a plastic bag.

use

The whole thing: stalks, leaves, the lot. Trim the end of the stalk if it’s large and tough. You can split any larger stalks to help it cook evenly.

cook simply steam or boil

Cook for 3-4 mins until tender. Toss in a little melted butter or olive oil, season and add a squeeze of lemon.

use cold

Cook as above then plunge into iced water to stop the cooking process and keep the colour, then drain and use in gratins, salads, pasta or risotto.

roast

Try roasting or adding to stir fries.

flavour matches

Parmesan, anchovy, tomatoes, bacon, chilli, garlic, walnuts, hazelnuts, goat’s cheese, mushrooms, leeks, wild garlic, oranges, lemon.


purple sprouting broccoli with chorizo & potatoes serves 2, prep 10 mins, cook 30 mins

Simple and very tasty, this relies on the flavour of our cooking chorizo. Serve as a side for simply cooked chicken, or increase the quantities slightly for a main course. 300g potatoes (preferably small), left whole in their skins 200g purple sprouting broccoli 1 Riverford cooking chorizo sausage oil for frying, eg. light olive lemon wedges & a little chopped fresh parsley to serve (optional) Boil the potatoes whole in salted water until tender, 20 mins or so, depending on size. Boil or steam the purple sprouting broccoli for 3-4 mins,

until just tender. Drain and refresh in very cold water, then drain again. Peel the skin off the chorizo. Chop the potatoes into wedges. Heat 1 tbsp oil in a frying pan, crumble in the chorizo, add the potato and fry for a few mins to cook the chorizo and crisp the potato. Add the broccoli and fry for 1 min to warm through. Season with salt and pepper. Serve with a squeeze of lemon and some parsley.


linguine with purple sprouting broccoli & chilli, with poor man’s parmesan

Poor man’s parmesan, or pangrattata, is breadcrumbs fried with garlic and chilli. It’s traditionally used to sprinkle over pasta. You could also use it on salads, fish or chicken. Leave out the anchovies if you’re vegetarian. 200g linguine (or spaghetti) 4 tbsp good olive oil plus some for drizzling 2 anchovies (optional) 1 large garlic clove 4 tbsp coarse breadcrumbs finely grated zest from ½ a lemon ½-1 red chilli, deseeded & finely chopped 200g purple sprouting broccoli, cut into even-sized pieces if large small handful chopped fresh parsley

Cook the pasta in salted boiling water according to the packet instructions. Meanwhile, gently heat 4 tbsp oil in a pan, add the anchovies if using and mash them in with a wooden spoon. Add the garlic and breadcrumbs and stir until crispy. Stir in the lemon zest and chilli. Steam or boil the broccoli for 3-4 mins until tender. Drain the pasta and stir in a good drizzle of olive oil and the parsley. Toss with the broccoli and breadcrumbs. Season with salt and pepper to taste.


beetroot store

In the fridge or a cool, dark place.

prep

Winter beets won’t come with leaves, as summer bunched beets do. Give them a little trim if needed, but don’t chop the top or root completely off, as the colour (and flavour) will leach when they cook.

cook simply peel & shred

Grate raw into coleslaws or salads. Add at the last minute or your salad will quickly turn pink from the juices.

boil

Boil whole unpeeled beets in their skins until tender. Small ones take 4045 mins; enormous ones 1½ hours.

roast

gl ov es w ea ri ng ru b b er pi ng w h en yo u 'r e pr ep yo u r b ee tr oo t st op s pi nk! h a nd s tu rn in g

Either wrap each unpeeled beetroot in foil, place in a baking dish and roast at 190˚C for anything from 40-45 mins for small beets, or up to 2 hours for large ones (test with a knife). Or place unpeeled in a baking dish, add a few millimetres of water, cover tightly with foil and roast until tender. This will intensify the flavour for use in purées, soups and salads. You can also roast beetroot on its own or with other veg: peel, dice or chop into wedges, toss in olive oil, season, add a splash of balsamic and roast until tender, approx 45 mins-1 hour. Toss a couple of times during cooking.


orzo pasta, beetroot, carrot & dill salad serves 2, prep 15 mins, cook 10 mins

150g orzo or other small pasta shape 2 large carrots, coarsely grated 1 large, coarsely grated large bunch of dill, roughly chopped zest & juice of ½ lemon, more to taste 2-3 tbsp good olive oil

d go od w it h gr il le s fi sh fill et

Cook the orzo according to the packet instructions. Drain, toss in a splash of oil to stop it sticking and leave to cool. Mix the carrot, beetroot, dill, lemon zest and juice, olive oil and vinegar (if using) in a bowl. Season with salt and pepper. Mix in the cooled pasta (don’t over-mix or the pasta will turn completely pink). Taste and add more lemon juice and seasoning if needed.


swede

It’s time to rediscover swede - a very versatile veg. Its sweet, earthy flavour suits comforting winter dishes like gratins, stews and mash.

store

In a cool veg rack or the bottom of your fridge. It keeps for a good while.

prep

Use a large, sharp knife to chop off the skin, then dice or slice as you need.

cook simply mashed

Swede and carrots are a classic combination. Boil cubes until tender, then mix with butter, a little milk or cream and plenty of salt and pepper.

swede chips

 eel, cut into thick sticks and toss in P oil and melted butter (or try melted coconut oil) to coat. Season and roast at 200°C for 40-45 mins, until cooked through and golden. You could spice them up with cayenne, paprika, chilli, garam masala or curry powder.

r oasted with maple syrup Peel and cut into chunks, then toss with 2 tbsp oil, 3 tbsp maple syrup and a grind of salt and pepper. Roast at 200°C for 40-45 mins until tender and caramelising. Serve alongside a roast, or with thick cut bacon, gammon or ham hock (we sell readyto-eat ham hock packs if you want a quick meal).


swede, leek and apple bake serves 4, prep 10 mins, cook 75 mins

25g butter, plus extra for greasing 2 leeks, finely shredded 4 large sage leaves 75ml white wine or apple juice 1 swede, peeled, cut in half length ways, then very finely sliced 2 apples, cored, halved & thinly sliced 50g cheddar, grated

Preheat the oven to 180ËšC. Melt the butter in a pan and fry the leeks very gently for 12 mins, stirring now and then. Add the sage and wine or juice. Cook for 2 mins. Season, then layer the swede, apple and leeks in a baking dish, finishing with swede. Cover with foil and bake for 45 mins. Remove the foil, sprinkle with cheese and bake for 15 mins until golden.


potatoes store

In the brown paper bag they arrive in, in a cool, dark place.

cook simply best roast potatoes

I deally use floury potatoes such as Cosmos, Desiree or King Edward for a fluffy centre, but an all-rounder (Marfona, Orla, Triplo) will also work. Use approx 200g per person. Peel and chop into 3 or 4 pieces and boil in salted water for approx 8 mins, until just tender. Put a good layer of oil in a roasting tin (goose or duck fat if you prefer but sunflower oil works just as well). Pop in the oven at 200ËšC. Drain, leave in the colander for 2 mins to let the moisture evaporate, then toss to fluff them up. Add to the hot oil and toss carefully. Sprinkle with sea salt. Roast for approx 45 mins-1 hour until golden and crispy.

best mash

For really smooth mash, invest in a potato ricer - you can pick one up for about a tenner. Sometimes trying to mash potato with a badly shaped masher results in potato being overworked and gloopy. Season your mash well and don’t be afraid of the good stuff - butter, milk and cream. Add some greens. For kids (big or small), try mashing in some cooked broccoli and grated cheddar. For grown up tastebuds, try horseradish, wholegrain mustard or blue cheese.


potato & roasted garlic soup serves 3-4, prep 10 mins, cook 45 mins

1 whole head of garlic oil for roasting & frying 1 large onion, finely diced 800g potatoes, peeled & diced 2 packs Riverford chicken stock or 1 litre good veg stock, plus extra stock or water to thin if needed Cut a slice off the top of the garlic bulb to reveal the tops of the cloves. Place on a small sheet of foil, drizzle

comforting & hearty

with a little oil and wrap the foil around tightly. Bake at 200ËšC for approx 30-45 mins, depending on size, until the cloves are very soft. Leave to cool slightly. Gently fry the onion in 2 tbsp oil for 10-15 mins, until soft and translucent. Add a splash of water if it looks like catching. Add the potatoes, three quarters of the stock and season. Simmer until the potatoes are soft, approx 20 mins. Squeeze the roasted garlic cloves into the soup (as many as you like, to taste). Blitz in a processor or blender until smooth, adding more stock to thin the soup if needed. Gently reheat and check the seasoning before serving.


celeriac

Another knobbly root, celeriac is a versatile winter staple, with a fantastic delicate flavour.

store

In a cool veg rack or the bottom of the fridge.

prep

Scrub well, then chop off all the brown knobbly bits with a knife (the skin is too tough for most peelers). It discolours quickly once exposed to the air, so drop chopped pieces into a bowl of cold water with a good squeeze of lemon juice.

cook simply roast chunks

Toss peeled chunks in a little oil and season. Try sprinkling over a little smoked sweet paprika, chilli or herbs, eg. thyme or rosemary. Roast at 180ËšC until tender, approx 40-45 mins, depending on the size of the chunks.

mash

Make your normal potato mash, substituting a third or half the potato with celeriac.

boil Try boiling in milk with garlic, then drain and purĂŠe with a little of the cooking milk. Good with scallops and fried bacon pieces, or with game or beef. Or add some stock and make into soup.  oil with potato and apple, add a little B cream and seasoning, and mash.

matchsticks

Great in stir fries or raw in coleslawstyle salads. gratin Cut thinly and use in gratins. Substitute half the celeriac for potato in your favourite creamy gratin or dauphinoise recipe (plenty of recipes in our cook books and on the website).


celeriac, apple & spelt with blue cheese & toasted hazelnuts serves 2 as a main, prep 10 mins, cook 30 mins

An indulgent lunchbox salad or simple supper with a peppery winter leaf salad. 1 small celeriac, cut into 2cm dice 1 onion, finely diced 1 rosemary sprig, leaves very finely chopped oil for roasting 1 apple, peeled, cored & cut into small dice 150g pearled spelt 1 pack Riverford chicken stock or 500ml good veg stock handful chopped parsley 75g perl las blue cheese handful of toasted, skinned hazelnuts, roughly chopped

Toss the celeriac, onion and rosemary on a baking tray in just enough oil to coat. Season and roast at 200ËšC for 2530 mins, until tender and just starting to brown. Toss in the apple halfway through. Meanwhile, boil the spelt in the stock until tender but with some bite, approx 25 mins. If needed, add a splash of water to stop it drying out. Add the veg and parsley to the spelt. Crumble in some blue cheese and gently toss together. Season to taste. Serve warm or cold, crumbled with a little more cheese and the hazelnuts.


jerusalem artichokes These knobbly little roots are full of earthy flavour and character.

cook simply

store

roast

Keep in the fridge or in a cool damp place.

prep

No need to peel; just scrub well with a veg brush. They discolour quickly, so put cut or peeled artichokes in a bowl of water with a good squeeze of lemon juice to stop this.

Cut into wedges or large chunks. Toss in just enough olive oil to coat and season with salt and pepper. Roast for 30-40 mins at 200°C. Add a little chopped garlic and rosemary too. Try them roasted in salads with pears, blue cheese, walnuts and winter salad leaves. Or you can eat them raw: slice tthinly into salads or with dips. They make great soup too.

good with

Goat’s cheese, walnuts, mushrooms, thyme, sage, bacon, roast meat, scallops, prawns, pears, blue cheese.


sausage, jerusalem artichoke & savoy tray bake serves 2, prep 15 mins, cook 45 mins

oil for frying 8 sausages 1 ltr hot chicken or light beef stock (you may not need it all) 600g jerusalem artichokes, scrubbed & cut into half or wedges 80g puy lentils, rinsed & drained leaves from 4 large thyme sprigs 1 tsp fennel seeds Ÿ tsp dried chilli flakes finely grated zest from ½ a lemon 1 savoy cabbage, outer leaves removed, cut into wedges with the root intact

Preheat the oven to 180ËšC. Heat 1 tbsp oil in a flame and ovenproof roasting tin (or use a frying pan and transfer to a tin). Brown the sausages on all sides. Add 800ml stock. Remove from the heat, cover with foil and bake for 15 mins. Add the artichokes, lentils, thyme, fennel seeds, chilli, lemon zest and season with salt and pepper. Cook for 15 mins, uncovered, then tuck in the cabbage and spoon over a little more stock. Cook for another 10-15 mins, until everything is tender.

a ls o go od w it ht pa rs ni p, sw ee a sh po ta to or sq u


carrots store

In a cool veg rack or the bottom of your fridge.

grate or finely chop

Add to spaghetti bolognese, cottage or shepherd’s pie or a bean stew.

prep

a simple lunch

cook simply

make a mirepoix

Scrub and peel. Grate, dice or cut into batons for your recipe. You can use peelings for stock.

There’s often a lonely carrot left in the bottom of the fridge or veg rack. Don’t leave it to languish - try these simple ideas to use it up.

A granary roll, slick of mayo, shredded carrot, a good slice of cheddar and a few watercress leaves make a pretty good lunch. ...as it’s known in France, or soffrito in Italy. Many slow-cooked dishes start with a finely diced carrot, onion and celery stick or two. They’re a fantastic flavour base for soups and stews.


carrot hummus

serves 4, prep 20 mins, cook 20 mins 700g carrots, peeled & diced 6 tbsp light tahini (sesame paste) 1 tin chickpeas, drained & rinsed 2 garlic cloves, finely chopped juice of 1-2 lemons, to taste 1 tsp ground cumin Âź tsp paprika, plus extra for garnish good olive oil small handful toasted pine nuts or pumpkin seeds

Boil the carrots in salted water until tender (approx 10 mins, depending on size). Drain and cool. Place in a processor with the tahini, chickpeas, garlic, juice from 1 lemon, cumin and paprika. With the processor running, gradually trickle in enough olive oil to make a thick dipping consistency. Add salt and more lemon juice to taste. Serve sprinkled with toasted pine nuts or pumpkin seeds, a little paprika and drizzle over a little good olive oil.


squashy bottom soup bowls

new cook book Riverford Companion: Autumn & Winter Veg £12.99 (RRP £16.99) for Riverford customers

www.riverford.co.uk 01803 227227

Riverford recipes - January & February  
Riverford recipes - January & February  
Advertisement