Riverford July - August recipe booklet 2014

Riverford recipes July - August

1. beetroot 2. courgette 3. runner beans 4. tomatoes 5. preserving

Scandinavian-Style Beetroot & Potato Salad made by Kirsty at the farm

summer bounty

Summer’s arrived. It’s a heady, bountiful time on the farm, with new season vegetables, aromatic herbs and British fruit ripe and ready to tuck into.

The season’s in full swing, with an abundance of deep-flavoured homegrown tomatoes, crisp runner beans and field-fresh courgettes. Whether you’re eating indoors or out, Kirsty’s Courgette & Halloumi Kebabs, Runner Beany Herb Linguine, Scandinavian-inspired Beetroot & Potato Salad and plenty more besides will give bags of inspiration for summer eating.

If you can’t eat all summer has to offer straight away, there are a few preserving ideas to be going on with too. Let us know how you get on - we love to hear what you’re cooking and to see your photos.

veg enjoy all the summer

want more recipes?

visit www.riverford.co.uk download our Riverford Veg Recipes iPhone app ask your vegman for help

summer beetroot Winter beetroot is great for soups and gratins, or roasted in wedges. Whilst new season summer beets are also good for roasting, they’re fantastic raw, grated into coleslaws and salads. We often send them out bunched, with their leaves.

There’s no need to discard the leaves they’re great in stir fries if they’re still in good nick.

store

In the fridge. If the leaves are attached, use those parts straight away. If you don’t plan to use them, cut them off anyway, as they draw moisture away from the beetroot itself.

prep

Trim but don’t cut the stem off completely. Leaving 1-2cm or so stops ‘bleeding’ from the root during cooking.

tips

1. If you get pink stains on your chopping board, a good scrub with coarse salt should do the trick.

2. Wear plastic gloves to stop your hands turning pink when you’re prepping beetroot.

cook simply

1. Eat raw, grated into coleslaws and salads (add at the last minute to stop the whole salad turning pink).

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 - they should rub off easily.

3. Roast, wrapped in foil for approx 45 mins at 180˚C for small beetroot; longer for larger ones. Or, peel, cut in half or wedges if larger, toss in olive oil and thyme leaves and roast for approx 40 mins at 200˚C.

beetroot & carrot burgers on wilted spinach & roasted portobellos

makes 8 (serve 1-2 per person), prep 1 hour 10 mins, cook 30 mins 250g grated weight of beetroot 250g grated weight of carrot 100g medium oatmeal 3 eggs, lightly beaten 1 shallot or small onion, finely chopped 3 tbsp chopped dill 3 tbsp chopped parsley oil for frying & roasting, eg. sunflower 8 portobello mushrooms 400g spinach, any tough stalks trimmed Use your hands to mix the beetroot, carrot, oatmeal, eggs, shallot, dill and parsley in a bowl, seasoning with salt and pepper. Press together, cover and chill in the fridge for 1 hour. Preheat your oven to 180˚C. Divide the mixture

into 8 similar sized balls, squeezing them together in your hands, then flatten a little into burger shapes. Heat a thin layer of oil in a large frying pan and fry the burgers on each side for 3-4 mins, until golden. Transfer to a nonstick baking tray. Put the mushrooms on a separate non-stick baking tray. Drizzle with oil and season. Put both in the oven for 20 mins. When they’re ready, melt a knob of butter in a pan. Add the spinach and stir for a couple of mins, until wilted. Season. Spoon the spinach onto the mushrooms and top with the burgers.

scandinavian-style beetroot & potato salad serves 4-6, prep 20 mins, cook 45 mins For a light supper, serve with boiled eggs, rye bread and a green salad. Or serve as part of a picnic.

1 bunch of beetroot, approx 450g, trimmed of leaves 400g new potatoes 1 mini cucumber (or ½ an ordinary one), diced 1 apple, cored & diced 2 bunched onions, finely sliced 2 large or 6 smaller gherkins, finely sliced or diced if large 1 bunch radishes, finely sliced (optional) 2 tbsp crème fraîche 2 tbsp yogurt 2 tbsp chopped dill 2 tbsp chopped parsley Boil the beetroot until tender, approx 30-45 mins, depending on size. If they’re really large, they can take up to an hour or so. Drain and leave until cool enough to handle, then rub off the skins (they should come away easily).

Boil the potatoes for 12-15 mins, until tender. Drain and leave to cool. Chop the beetroot and potatoes into bite sized pieces. Put in a large bowl and add the cucumber, apple, onions, gherkins and radish if using. Mix the crème fraîche, yogurt, dill and parsley in a small bowl.

Season with salt and pepper. Gently mix into the veg.

recipe front cover

courgettes We harvest the first courgettes on our French farm in the VendĂŠe in May-June, then move onto the UK harvest in July, when the crop can be bountiful. Here are plenty of fresh ideas to use them up.

store

In the fridge.

prep

No peeling required - just chop or grate and go!

flavour matches

Chilli, mint, basil, ricotta, lemon, dill, tomatoes, tahini, mozzarella, beans, feta, Indian spices.

cook simply

1. Eat raw, thinly sliced or grated. Try making long courgette strips with a veg peeler for salads or pasta.

2. Fry quickly with chilli and mint or lemon and basil.

3. Chop into chunks and roast in oil.

4. Make courgette fritters with a tangy salsa. There are several recipes on our website, and a new one over the page.

quick idea

Serves 4-6. Cut 6 courgettes into ½cm long strips using a sharp knife or 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.

Great as an antipasto or to top your barbecued burger.

courgette & halloumi kebabs with green tahini dressing serves 4, prep 20 mins, cook 12 mins

bamboo kebab sticks 2 packs High Weald halloumi, cut into large cubes 3 large courgettes, chopped into large bite-sized pieces 2 green chillies, deseeded & finely chopped oil for frying for the dressing: 2 tbsp light tahini (sesame paste) 2 tbsp yogurt 1 garlic clove, crushed 2 tbsp olive oil juice of 1 lemon, more to taste handful finely chopped coriander leaves handful finely chopped mint leaves Soak the skewers in a bowl of cold water for 20 mins. Make the dressing: stir the tahini with the yogurt to make

a smooth paste. Whisk in the garlic, olive oil and lemon juice with a few tbsp water, just enough to get the consistency of pouring cream. Stir in the chopped herbs. Season and add more lemon juice to taste. Thread the courgettes and halloumi pieces onto the skewers. Mix the chillies with 4 tbsp oil. Brush a little over the kebabs. Heat a griddle, nonstick frying pan or BBQ. Fry the kebabs, brushing with more oil and chilli and turning carefully every few mins, until the courgettes and halloumi are golden.

Remove from the heat and drizzle over the dressing to serve.

s lemony couscou good alongside s flaked almond with toasted peppers & some roasted

indian spiced courgette & chickpea fritters with tomato, cucumber & mint salsa serves 4, prep 15 mins plus 30 mins chilling, cook 10 mins 3-4 courgettes (500g grated weight) ½ tsp salt 1 chilli, deseeded & finely chopped 3 spring onions, finely sliced 1 tbsp medium hot curry powder 1 tsp finely grated ginger 3 tbsp chopped coriander leaves 100g gram (chickpea) flour 1 tin chickpeas, rinsed & drained, then lightly mashed with a fork, so some are crushed & some whole oil for frying ½ pot Riverford plain yogurt finely grated zest of 1 lime or lemon for the salsa: 480g punnet tomatoes, chopped, seeds removed 1 mini cucumber or ½ a large one, diced small bunch of mint, leaves finely shredded 1-2 chillies, finely chopped 2 tbsp good oil for dressing juice of ½ lime or lemon, more to taste

s herb basil's the obviou s, but match for tomatoe well too mint works really

Put a clean tea towel in a colander over a bowl. Tip in the grated courgettes.

Wring the towel several times, to squeeze out as much moisture as you can. Wash and dry the bowl and tip the courgettes back in. Add the chopped chilli, spring onion, curry powder, ginger, coriander and gram flour. Mix together well, cover and chill for at least 30 mins. Meanwhile, mix the zest from 1 lime into the yogurt. Make the salsa: mix all the ingredients in a bowl, season and leave to stand. Roughly shape the courgette mixture into 8 balls, then flatten into patty shapes. Heat a layer of oil in a large non-stick frying pan.

Fry for 3-4 mins on each side, until golden. Serve with a dollop of citrussy yogurt and the salsa on the side.

courgette ribbon salad with kofta, yogurt & cumin flatbread & za’atar labneh serves 4, prep overnight, cook 30 mins This sounds like a lot of ingredients, but each step is easy to make.

We’re introducing kofta (Middle Easternstyle meatballs) to our butchery range in July, so keep an eye out for them.

Za’atar is a Middle Eastern dried spice blend. This recipe makes more than you need, but you can keep the rest in an airtight container and use to sprinkle over roasted veg, chicken or salads. It can also contain sumac, a zesty powder; add 1 tsp if you can find it.

Prepare the labneh, za’atar and flatbread dough in advance. Cook the flatbread when you’re almost ready to eat, or make and reheat in the oven.You could use shop bought pitta, naan or tortilla wraps instead.

labneh

for the labneh: large square of muslin 450g pot greek yogurt ¼ tsp sea salt for the flatbread: 350g self-raising flour 1 heaped tsp fine sea salt 1 heaped tsp baking powder 2 tsp cumin seeds 350g plain yogurt for the za’atar: 2 tbsp sesame seeds 2 tbsp dried marjoram 2 tbsp dried thyme 2 tbsp dried oregano 2 tsp fine sea salt for the kofta & courgette ribbon salad: 2 packs Riverford kofta 4 courgettes handful chopped mint & dill good olive oil 1 lemon To make the labneh: Put a square of muslin in a colander over a saucepan, with plenty overhanging. Stir the salt into the yogurt pot, then spoon into the muslin. Gather up the ends of the muslin and twist to form a parcel. Chill in the fridge

overnight or for approx 12 hours, giving the muslin a gentle squeeze a few times if you can, to help the yogurt strain. Lift out the muslin and transfer to a bowl. It will have firmed up. Discard the strained liquid in the pan.

To make the za’atar: Gently heat the sesame seeds in a frying pan until golden. Remove from the heat. Put half in a pestle and mortar and pound with the rest of the za’atar ingredients. Add the rest of the sesame seeds.

To make the flatbreads: Stir the flour, salt, baking powder and cumin together in a large bowl.

Knead in the yogurt to form a smooth sticky dough. Cover and leave to rest for 1 hour. Give a little extra knead, then divide into 8 equal pieces. With a floured board and rolling pin, roll out a piece to a thin, rough circle the size of a large side plate. Heat a non-stick frying pan. Dry fry the flatbread for a few mins on each side, so it starts to colour in patches and puff up. Repeat with the other flatbreads.

When you’re ready to eat, fry the kofta in a little oil to brown. Transfer to a medium hot oven for 15 mins. Cut the courgettes into very thin ribbons using a mandolin or good veg peeler. Cut each ribbon lengthways into 3 strips. Toss in the herbs and just enough good olive oil to coat. Season with salt and pepper and a squeeze of lemon to taste. Sprinkle some of the za’atar over the labneh and drizzle over a little good olive oil.

Spread some onto the flatbreads, top with a few kofta, a handful of courgettes and an extra sprinkling of za’atar.

courgette & basil risotto

courgette, lemon & poppyseed cake

oil for frying 3 large courgettes, cut into 2cm dice 50g butter 1 onion, finely chopped 1 large garlic clove, finely chopped 200g risotto rice 2 packs (1 litre) Riverford chicken stock glass of white wine handful chopped parsley leaves handful shredded basil leaves 50g parmesan, grated

This cake has a fresh lemon and almond flavour. It’s gluten-free, but you could use ordinary self-raising flour if you prefer.

The courgettes stop the cake drying out; it keeps well in an airtight container.

serves 2, prep 10 mins, cook 45 mins

Heat 1 tbsp oil in a heavy-based pan.

Fry the courgettes on a medium heat for 3-4 mins to soften and slightly colour, then remove to a plate. Heat half the butter in the same pan. Fry the onion very gently for 8 mins, until soft and translucent. Add the garlic and rice and stir for 2 mins. Season with salt and pepper. Shred in half the basil. Add the wine and let it bubble until almost all absorbed. Gradually add ladles of hot stock, letting each absorb before adding the next, stirring often. The rice will take approx 25-30 mins; it should be tender but still with a little bite. When it’s ready, stir in the courgettes, half the cheese, the rest of the butter, parsley and basil. Leave to stand off the heat for 2 mins, then stir gently. Check the seasoning, then serve sprinkled with the rest of the cheese.

serves 12, prep 20 mins, cook 60 mins

for the cake: 2 tbsp poppy seeds finely grated zest of 2 lemons 75ml whole milk 250g unsalted butter, plus a little extra for greasing the tin 250g light brown soft sugar 4 eggs, yolks & whites separated ½ tsp almond extract 200g gluten-free self-raising flour (Dove’s Farm make a good organic one) 75g ground almonds 250g grated weight of courgettes for the topping: 300g icing sugar 1½ tsp finely grated lemon zest 30g unsalted butter 2 tbsp lemon juice 1 tbsp poppy seeds Preheat your oven to 180˚C. Lightly grease a 23cm springform cake tin and line with baking parchment. Warm the milk, poppy seeds and lemon zest in a small pan for a couple of mins, then remove from the heat and leave to cool.

Cream the butter and sugar in a large bowl until pale, light and fluffy (an electric hand mixer makes life easier). Beat in the egg yolks, one at a time. Stir in the almond extract, flour and ground almonds. Fold in the courgettes and cooled milk. Whisk the egg whites in a separate clean bowl to stiff peaks. Add a large spoonful to the courgette mixture and stir in, then gently fold in the rest, keeping as much air in the mixture as possible. Pour into the tin. Bake for approx 60 mins, depending on your oven, until firm to the touch; it should spring back when you lightly press the

middle. Cool in the tin for 15 mins, then turn onto a wire rack to cool completely.

To make the icing, sift the icing sugar into a bowl. Add the lemon zest. Melt the butter and pour over the icing sugar.

Add the lemon juice and stir together quickly, adding a splash of cold water if needed, until you have a thick but spreadable icing. Use a pallet knife to spread over the cake. Leave for approx 30 mins if you can, so the icing can set a little, before serving sprinkled with poppy seeds.

runner beans Runner beans are an iconic British summer vegetable - an allotment and vegbox favourite. They freeze well, so if you find yourself with a glut, string, slice and blanch them in salted boiling water for 2 mins, refresh in cold water, freeze in a single layer on trays, then bag them up. This way they won’t all stick together in a big bunch.

store

In the fridge.

prep

String runner beans by running a good veg peeler or sharp knife down both edges. Top and tail, then finely slice into 1-2cm pieces (diagonally looks good).

flavour matches

Lemon, butter, cheese (particularly salty sheep’s cheese), blue cheese, parmesan, bacon, garlic, tomatoes, olives.

cook simply

Boil sliced beans in salted water for 3-4 mins, until just tender. If you’re not serving them straight away, drain, refresh in cold water to cool and stop the cooking process, then drain again. This keeps the colour bright green. Reheat gently in a little butter or olive oil and season with salt and pepper to serve.

Add a squeeze of lemon juice if you like.

tip

Leave the lid off your pan when you’re boiling or steaming beans. This helps to keep the colour vibrant.

runner beany herb linguine serves 2, prep 10 mins, cook 15 mins

A light summer pasta dish for warm days.

Good with a bowl of our mixed salad leaves, dotted with edible flowers from the garden if you have any (eg. nasturtiums, marigolds, pansies, chive flowers). A refreshing glass of cucumber water is good with this: thinly slice half a cucumber and add to a jug of water, leave to steep for an hour, then top up with ice cubes and serve.

200g linguine or spaghetti 250g runner beans, trimmed & stringed, finely sliced on the diagonal 1 garlic clove, crushed finely grated zest & juice of ½ a lemon, more to taste 2 tbsp good olive oil, plus a little extra for drizzling handful chopped parsley leaves handful chopped dill handful chopped mint leaves 50g parmesan, finely grated

Boil the linguine in a large pan of salted boiling water for 10 mins. Add the beans and cook for a further 2 mins. As soon as the beans go in, put the garlic, lemon zest and juice in frying pan. Add 2 tbsp oil and gently warm for 1 min (don’t let the garlic burn). Remove from the heat. Drain the pasta and beans, keeping a ladle of the cooking water. Add the pasta and beans to the frying pan, with three quarters of the fresh herbs, half the grated cheese and a little of the reserved pasta water. Season with salt and pepper and toss gently to combine.

Taste and add a little more lemon juice or seasoning if needed. Divide between 2 pasta bowls. Sprinkle over the rest of the herbs and cheese to serve.

runner beans, cherry tomatoes & olives

sweet & sour runner beans with bacon

Basil leaves blacken quickly when you cut them, so shred just before you need them.

You could sprinkle over a little grated parmesan to serve.

500g runner beans, trimmed & finely sliced on the diagonal 100g streaky bacon (smoked or unsmoked), finely chopped 1 tbsp cider vinegar 1 tbsp soft light brown sugar

serves 4-6, prep 10 mins, cook 15 mins

oil for frying, eg. light olive or sunflower 1 onion, finely sliced 1 garlic clove, finely chopped 500g runner beans, trimmed & finely sliced 1 tbsp red wine vinegar 1 punnet cherry tomatoes, halved 100g pitted kalamata olives, roughly chopped small handful fresh basil leaves, shredded Heat 2 tbsp oil in a pan. Fry the onion very gently for 10 mins, stirring now and then to stop it catching, until soft and translucent. Add the garlic and cook for 2 mins. Meanwhile, boil the beans in salted water for 4 mins. Drain, refresh in a bowl of cold water, then drain again.

Add the cherry tomatoes, olives and drained beans to the pan. Season with salt and pepper. Cook for 2 mins or so, stirring now and then, just until the tomatoes start to wilt. Add the vinegar, a good glug of olive oil (3-4 tbsp), the shredded basil and toss together, checking the seasoning before serving.

serves 4-6, prep 10 mins, cook 10 mins

Cook the beans in a pan of salted boiling water for 4 mins. Drain, refresh in a bowl of cold water, then drain again.

Fry the bacon for 2-3 mins, until crispy.

Remove to a plate. Turn down the heat.

Add the vinegar and sugar to the pan.

Add the beans and stir to melt the sugar and coat the beans. Toss in the bacon, season with salt and pepper and serve.

e it's easiest to chop th ssors bacon using kitchen sci

tomatoes There are endless varieties of tomatoes on the market. We’re not so interested in coloured stripes and heritage names (and price tags), just flavour.

store

Ideally keep tomatoes at room temperature. If they’re not quite as ripe as you’d like, put them on a sunny windowsill. If you do store them in the fridge, take them out at least an hour before you’re going to eat them.

how to skin tomatoes

If a recipe calls for skinned tomatoes, cut a small cross in the skin at the base of each. Place in a heatproof bowl or large pan. Pour over boiling water and leave for 45 secs-1 min. Drain, plunge into cold water, then peel off the skins.

add some herbs

Tomatoes and basil are the classic combination. Others work well too, eg. mint, tarragon, thyme, chervil, chives, marjoram and oregano.

cooking tip

Add a pinch of sugar during cooking to bring out their natural sweetness.

eat simply

1. We love the French way of serving a simple platter of very ripe, sliced, layered tomatoes at the beginning of a meal, drizzled with good olive oil, a splash of vinegar and some sea salt and freshly ground pepper, with crusty bread to mop up the juices.

2. Roast halved cherry tomatoes or larger tomato wedges on a non-stick baking tray, drizzled in olive oil and with a sprinkling of herbs and seasoning. They’ll take about 45 mins at 180˚C, until caramelising. Use in salads or stir into summery risottos or pastas.

fresh tomato soup with tapenade toast serves 2-3, prep 15 mins, cook 1 hr 25 mins 2 tbsp oil for frying, eg. light olive 1 onion, chopped 1 large garlic clove, finely chopped 2 tbsp tomato purée 2 tbsp balsamic vinegar 480g punnet tomatoes, roughly chopped 1 tsp caster sugar 2 tsp cornflour 1 bay leaf 600ml veg stock for the tapenade: 1 pack Riverford black kalamata olives, pitted 2 tbsp capers, soaked in a small bowl of water for 20 mins, then drained 2 anchovies 1 large garlic clove, finely chopped leaves from 3 thyme sprigs 1 tbsp chopped parsley, plus more juice of ½ lemon, more to taste approx 5 tbsp good olive oil slices of ciabatta, griddled or toasted

Fry the onion gently in oil in a large pan for 10 mins until soft and translucent.

Add the garlic and fry for 2 mins. Add the tomato purée and vinegar. Stir for 1 min. Add the tomatoes and sugar.

Cover and simmer for 1 hour. Make the tapenade: it’s easiest to blitz the olives, capers, anchovies, garlic and thyme in a food processor, then add the parsley, lemon juice and just enough oil to make a rough paste. Season to taste (you’ll need little or no salt). Alternatively, pound the olives etc in a pestle and mortar, then stir in the lemon and oil.

Blend the soup in a processor until smooth. Strain through a sieve, then return to the pan. Mix the cornflour with 1 tbsp water to make a paste.

Add to the soup, with the bay leaf and stock. Season with salt and pepper, then simmer for 15 mins. Check the seasoning. Spread a little tapenade onto toasted ciabatta, sprinkle over a little extra parsley, then serve with the soup.

chunky tomato & courgette pasta bowl serves 4, prep 15 mins, cook 25 mins

A simple, fresh tasting dish. Our readymade chicken stock saves time and adds a real depth of flavour. If you’re vegetarian, substitute for a good veg stock, and swap the parmesan for a vegetarian equivalent.

3 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp tomato purĂŠe 480g punnet tomatoes, skinned & diced 2 courgettes, cut into 2cm dice 2 carrots, cut into 2cm dice 2 packs (1 litre) Riverford ready-made chicken stock 200g small pasta shapes, eg. orzo, small conchiglie or macaroni handful basil leaves, shredded 50g parmesan, grated

Heat the oil in a large pan. Add the onion and fry very gently, stirring now and then to stop it catching, for 10 mins.

Add the garlic and stir for 2 mins. Add the tomato purĂŠe, tomatoes, courgettes and carrots and stir for 2 mins. Add the stock and season with salt and pepper.

Bring to the boil. Add the pasta, reduce the heat and simmer for 8-10 mins, until the pasta is just tender. Shred the basil leaves and stir them in, with half the parmesan. Check the seasoning, divide between 4 serving bowls and serve sprinkled with the rest of the cheese.

d crusty brea great with

summer vegetable & harissa tagine with halloumi & preserved lemon serves 2, prep 15 mins, cook 30 mins

100g wholemeal couscous good olive oil 1 red pepper 1 green pepper 300g potatoes, scrubbed clean, skins on, cut into bite sized pieces Âź preserved lemon 125g cherry tomatoes 2 garlic cloves, finely chopped 1 good tsp harissa (spicy North African chilli paste) 10 pitted black olives 1 pack halloumi, cut into 2-3cm cubes handful chopped coriander leaves Put the couscous in a heatproof bowl and pour over just enough boiling water to cover. Add a glug of olive oil and leave to stand. Put the whole peppers on your grill tray (no oil needed) and grill on a medium high heat until they char, turning regularly so they cook evenly.

After about 15 mins the skins will have burnt. Remove them from the grill and put in a plastic bag. Leave them to steam for 5 mins, then peel off the skins under cold running water. Put them on your chopping board, remove the stalks and seeds and cut the flesh into thick strips. Keep to one side.

Parboil the potatoes in a pan of salted boiling water for 10 mins, then drain.

Scoop the flesh out of the preserved lemon piece and discard (you don’t need this bit) and finely chop the rind.

Gently warm 2 tbsp olive oil, the garlic, harissa and preserved lemon in a heavybased pan for 1 min. Add the potatoes, peppers, tomatoes and olives. Season with salt and pepper. Add 100ml water, cover and cook on a medium heat for 10 mins. Add the halloumi and cook for 5 mins. Fluff up the couscous with a fork.

Stir in the coriander leaves, check the seasoning and serve your tagine with the couscous.

preserving

tomato, thyme & chilli jam

makes approx 3x 8oz jars, prep 25 mins, cook 1 hour 5 mins 2 tbsp sunflower oil 500g onions, chopped 1kg tomatoes, skinned & chopped 6 red chillies, deseeded & chopped 3 sprigs thyme, leaves only 2 tbsp tomato purée 1 tsp paprika 300ml white wine vinegar 250g granulated sugar Heat the oil in a preserving pan and fry the onions very gently, stirring now and then, for 10 mins to soften. Add the tomatoes, chillies and stir. Add the rest of the ingredients and season. Cook, uncovered, for 1 hour, until thickened.

Ladle into hot sterilised jars. Press out any air with a knife. Seal with sterilised lids. Leave to cool, label and leave for 4 weeks before using.

sweetcorn relish

makes approx 1½kg, prep overnight, cook 20 mins 50g fine sea salt 4 sweetcorn cobs, kernels removed 2 medium peppers, deseeded & diced 2 celery sticks, finely sliced 2 red chillies, deseeded & sliced 1 onion, sliced 400ml white wine vinegar 200g caster sugar 2 tsp mustard powder ¼ tsp turmeric ¼ tsp smoked paprika 1 tsp cornflour Leave the veg and salt in a bowl for 2 hours or overnight. Soak in clean water for 10 mins, drain and repeat to get rid of the salt and keep it crunchy. Put in a saucepan with all the other ingredients.

Simmer, stirring often, for 15-20 mins.

Pot into hot sterilised jars, pressing out any air. Seal, leave to cool and label.

bean & courgette chutney

spiced plum & star anise jelly

500g (approx 3-4 medium) courgettes 500g onions, chopped 250g runner beans, trimmed & chopped weight, cut into 2-3cm pieces 250g french beans, trimmed & chopped weight, cut into thirds 3 apples, peeled, cored & diced 250g sultanas 450g light brown sugar 600ml cider vinegar

1.5kg plums, washed, left whole 10 whole star anise granulated sugar knob of butter

makes approx 1½kg, prep 20 mins, cook 2½ hours

muslin spice bag containing: 1 tsp yellow mustard seeds 1 tsp black peppercorns 1 tsp coriander seeds 1 tsp turmeric 1 bay leaf small piece of ginger Put everything in a large preserving pan. Simmer for 2-2½ hrs, stirring now and then to stop it catching. It’s ready when most of the liquid has been absorbed and you can pull a wooden spoon through and it takes a few secs for the mixture to fill the gap. Ladle into hot sterilised jars. Press out any air with a knife. Top with sterilised lids. Label when cool and leave to mature for at least 6-8 weeks. Keep in the fridge once opened. Use within a week or two.

makes approx 1-1¼kg, prep overnight, cook 60 mins

Put the plums in a preserving pan with 900ml cold water. Simmer for 30-40 mins, breaking them down now and then with a wooden spoon. When completely soft, ladle into a jelly bag (scald with boiling water to sterilise), suspended on a stand over a bowl.

Leave to drip overnight - avoid pressing the pulp down or the jelly will be cloudy. Measure the liquid in the bowl.

The easiest way is in old money: 1 pint liquid needs 1lb sugar (or 600ml liquid to 450g sugar). Put several saucers in the fridge to chill. Put the liquid in the preserving pan with the star anise. Add the correct amount of sugar. Heat very gently to melt the crystals - it will take a while. Boil rapidly for 15 mins. Test by spooning 1 tsp onto a cold saucer. Wait for 1 min, then push the liquid with your spoon. If it wrinkles, it’s ready turn off the heat. If not, boil and test every 5 mins until it does. Add a small knob of butter and leave for 5 mins.

Skim off any scum. Pot into sterilised jars, adding one star anise to each.

courgette sunrise

want more recipes?

visit www.riverford.co.uk download our Riverford Veg Recipes iPhone app ask your vegman for help

Recipes by Kirsty Hale, Riverford Cook