Riverford recipes

Riverford recipes July - August

1. bunched beetroot 2. courgettes 3. green beans 4. kohl rabi 5. radishes 6. tomatoes Potato, Radish & Chervil Warm Salad made by Kirsty at the farm

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July and August are our busiest months in the fields. So for vegbox cooks it’s an exciting time, with weeks of variety stretching out ahead. Summer beets, carrots, beans and courgettes are tender and bursting with flavour, joining the abundance of fresh salads and leaves. We hope Kirsty’s seasonal recipes inspire you to try some new ways to cook with them, whether you’re looking for a BBQ side dish, a fresh salad idea or a crowd-pleaser for the weekend.

fire up summer!

We’ve included lots of salads to go with BBQs. Here’s a recipe for non-meat burgers. Handle them carefully - they’re not as firm as meat ones. Serve with a dollop of Riverford summer tzatziki for vegeterians, or soy yoghurt for vegans. mushroom, herby harissa & coriander BBQ burgers serves 4, prep 40 mins inc chilling, cook 15 mins 1 tbsp olive oil, plus some extra 1 small red/white onion, finely diced 150g mushrooms, finely diced 1 tsp Riverford herby harissa 2 tbsp wholemeal flour 400g tin kidney beans, rinsed & drained 2 tbsp finely chopped fresh coriander

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Heat the oil in a frying pan and cook the onion on a low heat without colouring for 6 mins. Add the mushrooms, harissa and 1 tbsp flour and cook for 2-3 mins, to evaporate any liquid. Transfer to a large bowl.

Put the beans in another bowl and mash with a masher or fork. Mix into the mushrooms, with the coriander and salt and pepper. Flour your hands well and shape into 4 burgers. Chill for 30 mins to firm. Brush with oil on both sides and cook for approx 4-5 mins on each side, until golden.

ans, good for vegetari u yo vegans or just if hy want to be healt

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

bunched beetroot store

cook

prep

2. Boil in their skins - 20 mins for small baby beetroot, up to 45-60 mins for a larger one. Cool slightly, then peel off the skins.

In the fridge. Use the leaves up straight away. If you’re not ready to cook with them, cut the leaves off or they will draw moisture away from the beetroot itself.

Trim but don’t cut the stem off completely - leave 1-2cm, otherwise colour will bleed from the root during cooking.

1. Eat raw, grated into coleslaws and salads (add at the last minute so the whole salad doesn’t turn pink).

3. Roast at 180°C wrapped in foil for approx 45 mins for small beetroot, longer for larger. Or, peel, cut in half or wedges, toss in olive oil with a few 1. If your chopping board gets stained thyme leaves and roast at 200°C for pink, scrub it with coarse salt to get approx 40 mins. rid of it.

prep tips

2. Wear plastic gloves to stop your hands going pink.

for the salsa verde: 1 clove garlic, crushed 1 tbsp capers, finely chopped 3 anchovies, finely chopped juice of ½ lemon, plus more to taste 3 tbsp chopped parsley 3 tbsp chopped mint 6 tbsp olive oil

salt crust lamb with roasted summer roots & salsa verde serves 4, prep 1 hour 20 mins, cook 1hr 10 mins inc resting time for the salt crust: 500g plain flour 500g coarse sea salt 2 egg whites (save the yolks) 2 tbsp finely chopped rosemary 225ml water 1kg leg of lamb, bone removed 1 tbsp dijon mustard 1 tbsp chopped rosemary 1kg root veg (eg. beetroot, kohl rabi, potatoes, carrots), cut into wedges 4 sprigs fresh thyme olive oil

Mix the salt crust ingredients into a dough. Wrap in clingfilm and put in the fridge for 1 hour. Put the root veg and thyme in a roasting dish and toss in oil. Season. Heat a little oil in a frying pan and brown the lamb all over. Remove and leave to cool. Roll out the dough to 3-4mm on a floured work surface. Spread the mustard and rosemary on the lamb and place it, top side down, on the dough. Fold the dough over and press to seal in the lamb. It doesn’t have to look pretty and you can patch it. Turn over, put on a baking tray and brush with the saved egg yolks. Put on the top shelf of a 220°C oven with the veg below.

Roast for 15 mins, then for another 30 mins at 190°C. Remove and leave to rest for 20 mins. Check the veg - if it isn’t tender, keep it cooking while the meat rests. To make the salsa verde, mix the ingredients in a bowl. Cut the crust open at the table (discard the crust), patting the meat with kitchen paper to remove excess salt. Slice thinly and serve with the veg and a drizzle of salsa verde.

spicy chickpeas with roasted bunched beets & their tops serves 4, prep 15 mins, cook 35 mins 1 bunch beetroot, with leaves olive oil 400g tin chickpeas, rinsed & drained ½ tsp ground cumin ½ tsp ground coriander ¼ tsp chilli powder lemon juice Preheat the oven to 200°C. Cut the leaves from the beetroot. Trim the beetroot, wash and peel. Cut the beetroot stems into short lengths and wash them and the leaves, then leave to drain. Cut the beetroot into wedges and toss in just enough oil to coat. Season with salt and pepper.

Pat the chickpeas dry with kitchen

paper. Toss on another baking tray with just enough oil to coat. Put the beetroot in the oven for approx 30 mins until tender. After the beetroot has been in the oven for 10 mins, add the chickpeas. Remove both from the oven and toss the chickpeas in the spices. Heat a little oil in a large frying pan. Add the beetroot stems and fry for a min or two. Add the leaves and stir to wilt. Add a good squeeze of lemon, toss in the beetroot and chickpeas and stir.

Check the seasoning before serving.

courgettes

Our homegrown courgettes start in July. They are really versatile. You can eat them raw, thinly sliced or grated; try making long courgette strips with a veg peeler for salads or pasta. Fry quickly with chilli and mint or lemon and basil. Chop into chunks and roast. Or make courgette fritters with a tangy salsa (there are several recipes on our website).

store

In the fridge, for up to a week.

prep

No need to peel. Just chop or grate and go.

goes well with

Chilli, mint, basil, ricotta, lemon, dill, tomatoes, tahini, mozzarella, blue cheese, beans, feta, coriander, cumin.

quick idea for the BBQ or griddle serves 4-6 Cut 6 courgettes into long strips ½cm thick, using a sharp knife or a mandolin. Brush with oil and BBQ or griddle until tender. Combine with 4 tbsp olive oil, 2 tbsp red wine vinegar and a crushed clove or two of garlic.

Stir in 2 tbsp chopped herbs - try basil, marjoram or oregano. Add a chopped chilli or two if you like.

Leave to cool and marinate at room temperature. Use as an antipasto or to top your BBQ’d burger.

courgette & tomato soup with basil croutons

serves 4, prep 15 mins, cook 30 mins 2 tbsp olive oil 2 onions, chopped 2 sticks celery, chopped 2 cloves garlic, crushed 2 tbsp tomato purée 3 large courgettes, diced 5 tomatoes, chopped 1 litre veg stock for the croutons: 3 thick slices sourdough or ciabatta, cut into 1½-2cm dice 3 tbsp olive oil 8 basil leaves, finely shredded Fry the onion and celery gently in oil for 8 mins, until soft but not coloured.

Add the garlic and tomato purée. Fry for 2 mins. Add the courgette and fry for 3 mins. Add the tomatoes and stock and season. Bring to the boil, then simmer for 10 mins. Blitz in a food processor. To make the croutons, heat the oil in a non-stick pan. Add the bread and basil and season. Fry on a low heat, turning now and then, until golden. Drain on kitchen paper.

Reheat the soup if needed and serve with the croutons. Or you could serve this chilled on a hot day.

courgette & sumac fries

serves 4, prep 10 mins, cook 3 mins 4 large courgettes 1 litre veg oil 500ml milk 500g plain flour 1 tbsp sumac Slice the courgettes lengthways into very thin strips, then into matchsticks.

Heat a deep fat fryer to 190°C, or fill a large saucepan with oil up to halfway and heat to 190°C, preferably using a cooking thermometer. Or test a cube of bread added to the hot oil; it should turn golden in 40-50 secs.

Dip the courgette in the milk, then flour. Transfer to the oil and cook for 3 mins until golden (in batches if needs be). Drain on kitchen paper, sprinkle with sumac and season with salt & pepper.

good instead of potatoor chips, as a side dish with a BBQ

courgette kuku

serves 4, prep 10 mins, cook 15 mins A Persian version of a set omelette, similar to a frittata. It uses a mixed spice blend called advieh, which can vary, so you can use your imagination with the spicing. Try to use whole spices and grind at home in a pestle and mortar. A traditional kuku is mostly made up of chopped fresh herbs. Our version is ideal for using up courgettes.

Serve with a green salad. advieh spice blend: Âź tsp each turmeric, nutmeg, ground cumin, ground coriander, ground ginger 2 tbsp oil for frying 1 red or white onion, finely chopped 2 cloves garlic, crushed

500g courgettes, sliced 2 tbsp chopped chives 2 tbsp chopped parsley 6 eggs, lightly beaten 100ml milk Mix all the spices in a small bowl.

Heat the oil in a large heavy-based frying pan and fry the onion for 5 mins to soften. Add the garlic, spices and courgettes and fry for another 2 mins. Stir in the fresh herbs and season with salt and pepper. Whisk the eggs with the milk and pour over the top. Cook very slowly for a few mins, until just set on the bottom.

Finish under a medium grill or in the oven until just set all the way through (test by tipping it sideways - no runny egg should appear).

green beans Our French and green beans have smooth, dark green skins. They’re crisp, sweet and juicy.

The flat green beans that sometimes appear in your box have a tougher skin than French beans, with a grassy, earthy flavour. They can be used in recipes that call for runner beans or green beans.

store

In the fridge. If we send them in a plastic bag, keep them in that. Use them up fairly quickly.

French beans

cook simply

Boil, steam or add to stir fries. They should take 4-5 mins. Taste to check you want them to have a little squeak, but not be too tough.

cooking tips

Once you’ve cooked them, plunge all beans into cold water if you’re not using them straight away, to keep their green colour. Adding salt to the cooking water will also help keep them green.

Runner beans

bean & ham bundles with roasted tomatoes & tarragon serves 4, prep 15 mins, cook 35 mins Serve with new potatoes and summer herb-roasted chicken: mix softened butter with a good handful of chopped fresh herbs (eg. tarragon, parsley or thyme) and stuff between the breast skin and meat. Halve a lemon and pop inside the main body of the chicken. Drizzle with a little oil and season with salt and pepper. Roast, basting every now and then, until cooked through.

12 cherry tomatoes, halved crossways olive oil 400g green beans, topped & tailed 8 slices air-dried ham eg. prosciutto, parma, serrano a little oil for frying large knob of butter, approx 50g 1 tbsp lemon juice 1 tbsp chopped tarragon Put the tomatoes on a baking tray.

Drizzle with a little olive oil and season. Roast at 180°C for 30 mins, until sticky. Meanwhile, cook the beans in a pan of salted boiling water until tender but still with a squeak to them, approx 4-5 mins. Refresh in a bowl of cold water, then drain. Divide the beans into 8 similar sized bundles.

Lay out a slice of ham. Place a bundle of beans on top. Wrap the ham over, rolling until the beans are tightly wrapped. Repeat with the other bundles. Heat a little oil in a large frying pan. Fry until the ham is crisp (you can do this in batches and keep them warm in the oven if you don’t have room to do them all together).

Remove from the pan. Add the butter and melt. Stir in the roasted tomatoes, lemon juice and tarragon.

Check the seasoning and drizzle over the beans to serve.

ingen no goma-ae serves 4, prep 5 mins, cook 7 mins 3 tbsp sesame seeds 1 tbsp caster sugar 1 tsp brown rice miso paste (clearspring make an organic one) 1 tbsp soy sauce 1 tbsp mirin or dry sherry 300g green or french beans, topped & tailed Put the sesame seeds in a dry frying pan. Heat gently, stirring now and then, until they turn a toasty brown colour (be careful not to burn them, they turn very quickly). Grind half the seeds in a pestle and mortar. Add the sugar, miso paste, soy and mirin

and mix together so you have a thick dressing. Boil the beans in a pan of salted water (the salt helps keep the beans bright green) for 4-5 mins, until tender but with a squeak when you bite into them. Toss the beans in the dressing and sprinkle over the rest of the seeds to serve.

serve with a vegetableand stir fry with noodles y tofu or chicken - or tr it with fish

kohl rabi

Such an unknown, unloved vegetable, unless you’re a vegboxer. With bags of versatility and a vibrant, fresh flavour, what’s not to like about this round, understated vegetable alien?

store

In the fridge. Cut off any leaves and stalk if we send them attached. You can eat the leaves - try adding them to curries or soups, or pop in with your last-of-the-veg-in-the-box stir fry.

prep

Peel lightly if large, but if very small there’s no need.

cook

Any way you like! It’s good eaten raw, or cooked all sorts of ways.

1. Eat raw, added to coleslaw and salads.

2. Cube it, steam for approx 5 mins, then toss in butter and chopped parsley, with a squeeze of lemon.

3. Roast on its own tossed in a little olive oil, or with other summer roots.

4. Mash, either on its own or with potatoes, with plenty of chopped parsley. Good with pork chops.

5. Cut into matchsticks and add to stir fries.

kohl rabi & potato gratin with lemon thyme serves 4, prep 15 mins, cook 2 hours

Kohl rabi goes well with herbs and citrus flavours, so adding the lemon thyme lifts the dish. It can be a side dish or served with a green salad for a main course. a little butter for greasing 200ml double cream 100ml milk leaves of 2 large sprigs lemon thyme 2 cloves garlic, crushed 1 large kohl rabi (approx 450-500g), peeled & very finely sliced 500g potatoes, peeled & very finely sliced 3 tbsp grated parmesan

Grease a gratin or baking dish with a little butter. Preheat the oven to 180°C. Put the cream, milk, lemon thyme and garlic in pan. Heat until steaming. Turn off the heat and leave to infuse for 15 mins. Layer the kohl rabi and potato in the gratin dish, seasoning with salt and pepper as you layer. Pour over the infused cream.

Cover with foil and bake for 1-1½ hours, until the veg is just tender (this will depend on how thinly you’ve sliced it). Remove the foil and scatter over the parmesan. Bake until golden.

kohl rabi, apple & pastrami salad

serves 4, prep 10 mins, cook 0 mins This salad packs a real punch. Serve on its own with crusty bread, or as part of an al fresco dinner. for the dressing: 1 tbsp dijon mustard 1 tbsp cider vinegar 1 tsp sugar 4 tbsp olive oil 1 large kohl rabi, approx 500g, peeled & cut into matchsticks 2 apples, cored & cut into matchsticks 100g pastrami, cut in bite-sized pieces 8 cornichons (small cocktail gherkins), cut into small pieces 2 tbsp finely chopped parsley 50g watercress Whisk all the ingredients for the dressing together in a large bowl.

Toss in the kohl rabi, apple, pastrami, cornichons and parsley and stir to combine. Serve on the watercress.

radishes

Peppery and fresh, radishes add colour and flavour to salads. Slice thinly or eat whole.

You can also cook them, which softens and sweetens the taste, so if you’re not a great fan of them raw, try simmering them in a little stock for just a few mins until tender. Toss in a little melted butter and throw in some chopped fresh herbs (eg. mint or parsley) and serve as a side dish for meat or fish. If we send them out bunched, with their leaves, you can eat them too.

Cut the leaves off when they arrive, to stop moisture leaching from the radish into the leaves.

Radishes can soften quite quickly after they’re picked. To refresh their crisp texture, pop in a bowl of iced water for a few mins and they’ll come back to life. salata baladi serves 4, prep 10 mins, cook 0 mins This simple, traditional Lebanese dish is usually made with their short cucumbers. Our award-winning mini cucumbers have bags of flavour and work well in this. The easiest way to remove the seeds is to scrape them out with a teaspoon.

1 lettuce, preferably cos, shredded 2 mini cucumbers, seeds removed & sliced (or use 1 regular cucumber) 8 radishes, thinly sliced 2 tomatoes, each cut into 8 wedges 1 red pepper, deseeded & diced 2 salad onions, thinly sliced 2 tbsp olive oil 1 tbsp lemon juice 2 tbsp chopped parsley 1 tbsp chopped mint Toss all the ingredients together in a large bowl. Serve.

potato, radish & chervil warm salad

serves 4, prep 10 mins, cook 20 mins veg stock or bouillon 800g new or salad potatoes, cut in half or quarters if large 12 radishes (keep their tops if bunched), trimmed of long roots 2 tbsp sherry vinegar knob of butter, approx 50g pinch of sugar 2 tbsp chervil leaves (or use parsley) Bring a pan of veg stock to the boil (or a pan of water with a little bouillon). Add the potatoes and cook until just tender, approx 10-12 mins.

Remove with a slotted spoon to a serving bowl. Add the radishes and cook for 3-4 mins, depending on size.

Remove and add to the potatoes (cut some of the larger ones in half if you like). Drain off most of the stock, leaving about 3 tbsp. Add the vinegar, butter and sugar to the pan. Boil to reduce a little, until almost syrupy, wilting in any radish tops (if you have them) at the end. Toss with the potatoes, radishes and chervil. Season to taste.

front cover recipe

turkish pizza with radish & mint tzatziki

serves 4, prep 6½ hours (inc dough proving time), cook 20 mins for the pizza dough: 250g pasta flour (00 if you can get it) ½ tsp caster sugar 3g instant dried yeast granules ½ tsp fine sea salt 150ml water 1 tbsp extra virgin olive oil for the topping: 3 tbsp oil for frying 2 onions, finely sliced 2 cloves garlic, crushed 450g minced lamb ½ tsp ground cinnamon 1 tsp ground cumin 1 tsp ground coriander 100g pine nuts, toasted in a dry frying pan until golden juice ½ lemon for the tzatziki: 1 bunch (10-12) radishes, ends trimmed, washed, cut into fine slices 200g plain yoghurt 1 garlic clove, crushed 4 tbsp chopped fresh mint juice of ½ lemon, more to taste ½ tsp ground cumin ½ cucumber, diced 4 tomatoes, diced

First make the pizza dough. Put the flour in a large bowl. Put the yeast and sugar on one side and the salt on the other. Make a well in the middle of the flour. Pour in the water and oil.

Stir to mix together, then use your hands to make a soft dough. Remove it from the bowl and knead, lightly oiling the work surface if it starts to stick, for 10 mins. It should be elastic and smooth. Use a piece of kitchen paper to lightly oil the same bowl, then form the dough into a ball, pop it back in the bowl and cover the bowl with clingfilm. Leave to rise for 4-6 hours - it should double in size.

For the topping, heat 2 tbsp oil in a large pan. Add the onion and garlic and fry for 5 mins until the onion is browned and crispy. Remove from the pan and add another tbsp of oil.

Add the lamb and fry until browned all over. Add the onion back to the

pan, with the cinnamon, cumin and coriander. Cook for 5 mins. Stir in the pine nuts and lemon juice.

Preheat the oven to 230°C. Place a heavy baking tray in the oven and allow it to heat. Make the tzatziki, by stirring all the ingredients together in a bowl. Remove the dough from the bowl and knead for a couple of minutes, then divide into 2 pieces.

Allow to rest for 5 mins, then stretch or roll out each piece to form a long oval shape (it doesn’t have to be too exact). Transfer one pizza onto the heated baking tray. Sprinkle over half the mince. Cook for 10 mins, or until golden brown and crisp. Sprinkle half of the tomato and cucumber down the middle of the pizza, then half of the tzatziki. Repeat with the other pizza. Serve half a pizza per person, with a green salad.

tomatoes store

There’s no need to keep tomatoes in the fridge (chilling inhibits their fragrance and flavour). If you can, keep them at a cool ambient temperature, and if you do put them in the fridge, at the very least take them out for an hour before eating.

If they’re not quite as ripe as you’d like them, place them on a sunny windowsill.

eat simply

Sliced in a traditional insalata caprese salad, with mozzarella, torn basil, a glug of olive oil and some freshly ground black pepper. If you’ve got any left over beef or lamb from a roast, add a few slices of that with some crusty bread for a more substantial salad.

slow-roasted tomatoes Heat the oven to 140°C. Quarter 8-10 regular sized tomatoes and toss in 6 crushed cloves of garlic mixed with 2 tbsp caster sugar, 2 tbsp shredded basil, 2 tbsp oregano or marjoram leaves, a splash of good balsamic vinegar and some sea salt and freshly ground black pepper. Place on a baking tray lined with baking parchment and roast for approx 2½ hours, until they’re shrivelled but with some softness. You can eat them straight away, or keep them in the fridge.

chermoula halloumi with giant couscous, tomato, honey & date salad serves 4, prep 10 mins, cook 20 mins If you can’t find giant couscous, use ordinary couscous.

150g giant wholegrain couscous 1 tbsp honey 2 tbsp lemon juice 3 tbsp olive oil 250g cherry tomatoes, halved crossways 8 medjool dates, pitted & cut into strips large handful chopped parsley & coriander for the chermoula halloumi: 1 pack Riverford halloumi, cut into 5mm slices 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp fennel seeds ½ tsp sumac Put the couscous in a large saucepan and toast for a couple of mins, without adding any oil. Cover with 3 times the volume of water and bring to the boil. Reduce the heat and simmer for 15 mins. Drain and leave to cool. Whisk the honey, lemon, oil and salt and pepper in a large bowl.

Mix in the couscous, tomatoes, dates and herbs. Leave at room temperature

while you make the halloumi. Toast all the seeds until you can just smell their aroma, approx 1 min. Grind in a pestle and mortar or spice grinder, then mix with the sumac in a shallow dish. Press in the halloumi slices to coat on both sides. Heat a non-stick frying pan without adding any oil.

Dry fry the slices for 1 min or so on each side until lightly browned. Keep an eye on them so they don’t burn.

Cut into smaller pieces and toss with the couscous.

ideal for lunchboxes or with a BBQ

cherry tomato tarte tatin serves 2 or 4 (depending on how hungry you are), prep 10 mins, cook 30 mins 1 tbsp olive oil 40g butter 1 tsp caster sugar 1 tbsp balsamic vinegar ½ whole head of garlic (cut in half crossways) 4 sprigs fresh marjoram or oregano 250g cherry tomatoes, cut in half through the middle 1 tbsp dry breadcrumbs 320g sheet all-butter puff pastry, rolled out to 3-4mm thick 1 egg, beaten extra virgin olive oil, to serve Heat the oil and butter in a 23cm ovenproof frying pan. Add the sugar and balsamic and season with salt and pepper. Put the garlic bulb cut

side up in the middle. Scatter over the marjoram and arrange the tomatoes cut side down around the garlic.

Cook for 5 mins. Sprinkle over the breadcrumbs. Cut the pastry to the same size as the pan, lay it over the top of the tomatoes and tuck in the edges. Brush with beaten egg. Bake in a 220°C oven for 20 mins, until golden and crisp. Remove from the oven and leave to sit for 5 mins. Run a knife around the edge of the pastry to loosen it, place a plate over the top and tip it out. You may need to do some tomato patching, depending on how nonstick your pan is. Cut into slices, squeezing out the garlic to spread over the tarte.

tomato, wild rice & preserved lemon salad

serves 4, prep 10 mins, cook 50 mins Wild rice is nutritionally better than ordinary rice and has a nutty flavour.

If you made preserved lemons from our kit earlier in the year, use those.

Otherwise you can buy them readymade in jars.

75g wild black rice 450g tomatoes (5-6), cut into wedges 1 large salad onion, finely sliced 1 preserved lemon, flesh removed & discarded, rind rinsed & finely diced 2 tbsp good olive oil juice ½ lemon 6 pitted green olives, finely chopped 2 tbsp each finely chopped parsley, coriander & mint 1 tsp paprika 75g mixed salad leaves Rinse the rice well and put in a saucepan. Add 3 times the volume of water. Bring to the boil, reduce the heat and simmer for 45 mins. Drain and rinse under cold water, then leave to drain. Combine the rest of the ingredients, bar the salad leaves, in a bowl. Put the salad leaves in the bottom of a serving bowl. Pile up the rest of the salad.

zaalouk (moroccan aubergine & tomato dip) with yoghurt & herb flatbreads serves 4-6, prep 40 mins (inc chilling time), cook 1 hour 15 mins If you don’t want to make flatbreads, serve the dip with warm pitta. To peel the tomatoes, cut a small cross in one end. Put in a bowl of boiling water for 45 secs, remove, plunge into cold water, then peel off the skins. for the flatbreads: 150g strong white or wholemeal flour, or half & half 1 heaped tsp baking powder ½ tsp sea salt 150g plain whole yoghurt 2 tbsp chopped coriander 1 tbsp chopped mint oil & butter for frying for the dip: 1 very large or 2 small aubergines 2 tbsp olive oil & more for drizzling 2 large cloves garlic, crushed 5 tomatoes, peeled, deseeded & finely chopped 1 tsp caster sugar 1-2 tsp harissa (add to taste) handful chopped fresh parsley handful chopped fresh coriander juice 1 lemon Make the flatbread dough: put all the ingredients in a bowl and bring together with your hands. Knead for

1 min, to form a dough. Shape into a ball, cover and put in the fridge for at least 30 mins. Make the dip: cut the aubergine in half lengthways and cut criss-cross slashes into the flesh.

Drizzle over a little olive oil and roast at 200°C until very soft (approx 45 mins). You might need to add more oil as it cooks. Meanwhile, heat the oil in a frying pan. Add the garlic and cook for 1 min (don’t let it burn).

Add the tomatoes, sugar, harissa and three quarters of the herbs. Cook on a low heat for 15 mins, to make a thick sauce. Scoop the flesh out of the aubergine and mash lightly with a fork. Stir the lemon and mashed aubergine into the tomato sauce.

Season to taste. Simmer for 5 mins, then leave to cool and serve at room temperature, scattered with the rest of the herbs. Divide the chilled dough into 8 and roll them into balls. Flatten with your hands to approx 2-3mm.

Heat a little of the butter and oil in a large frying pan. Fry the flatbreads in batches for 2 mins on each side, until golden. Keep warm in a low oven.

good as a side or starter for a BBQ

Nature’s traffic lights

want more recipes?

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

Recipes by Kirsty Hale, Riverford Cook