Riverford Recipe Booklet March-April 2013

Riverford recipes March - April

1. carrots 2. mushrooms 3. purple sprouting broccoli 4. onions 5. spring greens Mushroom, Potato & Roasted Pepper Galette made by Kirsty at the farm

hello

As the days begin to draw out, we’re moving into the ‘hungry gap’, when we reach the end of our homegrown winter crops. There are still plenty of roots and greens around, while we await the promise of spring veg to come.

Give them a new lease of life in these seasonal recipes packed with flavour.

useful bits for your kitchen storecupboard

(R) oils (R) sundried tomatoes pearl barley risotto rice, pasta, noodles beans, lentils, chickpeas nuts - cashews, pine nuts vinegar - balsamic, sherry, red wine mustard soy sauce veg bouillon for stock plain & self-raising flour honey

fresh

(R) garlic (R) ginger (R) lemons (R) limes (R) oranges (R) shiitake mushrooms

want more recipes?

dairy

(R) yoghurt (R) butter (R) eggs (R) milk (R) crème fraîche (R) tofu (R) parmesan

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meat

(R) diced lamb (R) gammon (R) mini duck fillets R=a vailable from Riverford

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

carrots

The carrots in your box through March and April are good for most types of cooking; shred them and eat raw in salads, use in soups and slow braised dishes, or simply steam or boil chopped carrots for a few mins until tender, or roast in a little olive oil for approx 30 mins.

store

In a cool veg rack or the bottom of your fridge. They should last a week or two.

prep

Scrub clean, then peel. In some recipes if the skins are clean enough there’s no need to peel them.

easy ideas

There’s often a lonely carrot left in the bottom of the fridge or veg rack.

Don’t leave it to languish and go limp - try these tips to use it up. add to your cooking Grate or finely chop carrot and add to spaghetti bolognese, cottage or shepherd’s pie or a bean stew. Or pop in a mixed vegetable soup. superfood salad For a healthy snack or packed lunch, grate a carrot and mix with a handful

each of cooked quinoa, whole unsalted almonds and mixed seeds.

Add a little freshly grated ginger, a splash of soy sauce or balsamic vinegar and a drizzle of oil. carrot soup For a simple roasted carrot soup, toss 1kg peeled, chopped carrots in a little olive oil to coat. Season and roast at 200°C for 30 mins or so until tender. Leave to cool slightly, then blitz in a blender, gradually adding enough hot stock (about 1-1.2 ltr) to get the right consistency. Add extra flavours if you like, eg. coriander, rosemary or thyme. Or try freshly squeezed orange juice.

irish stew with herb moroccan spiced dumplings serves 4, prep: 30 carrot dip serves 4, prep: 10 mins, cook: 2 hrs 20 mins

mins, cook: 25 mins

You can make the stew in advance up to the dumpling stage, and then reheat, adding the dumplings to steam.

400g carrots, peeled & thickly sliced 2 tbsp olive oil 1 tsp ground cumin 1 tsp paprika ½ tsp ground cinnamon 2-3cm piece peeled, grated ginger 2 cloves garlic, crushed 1 tsp clear honey juice of 1 lemon a little extra olive oil for drizzling 1 tbsp pine nuts, lightly toasted in a dry pan until golden (optional)

700g diced lamb 2 tbsp plain flour 2 large onions, sliced 4 medium-large potatoes, sliced 4 carrots, sliced 100g pearl barley leaves from 2 sprigs fresh thyme 1.2 ltr veg stock 180g self raising flour 90g suet handful chopped fresh parsley Toss the lamb with the flour and season well. Layer the lamb, veg, barley and thyme in a large heavybased flameproof casserole. Pour over the stock. Bring to the boil.

Reduce the heat and skim off any scum. Cover and simmer very gently for 2 hours. To make the dumplings, mix the flour and suet in a large bowl. Season and stir in the parsley.

Gradually add just enough cold water (a few tbsp) and make a dough with your hands. Roll into 8 similar sized balls and pop them on top of the stew. Cover and cook for 15-20 mins.

Toss the carrots with the olive oil in a baking dish. Roast at 200°C for 30-40 mins until tender. Remove from the oven and crush with a fork. Stir in the cumin, cinnamon, paprika, ginger, garlic, honey and lemon juice. Season to taste. Alternatively you can blitz the roasted carrots in a food processor with the rest of the ingredients.

Drizzle with olive oil and sprinkle over the pine nuts if using, to serve.

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roasted carrot & chickpea salad with tahini dressing serves 4, prep: 15 mins, cook: 40 mins You can also make this with cubes of squash, sweet potato or other roots.

600g carrots, peeled & cut into large chunks 2 tbsp olive oil ½ tsp dried chilli flakes 1 tsp cumin seeds ½ tsp ground coriander ¼ tsp smoked paprika 1 tbsp clear honey 100g mixed salad leaves 400g tin chickpeas, rinsed & drained for the dressing: 2 tbsp light tahini 2 tbsp plain yoghurt 1 garlic clove, crushed 2 tbsp olive oil juice of 1 lemon

Preheat the oven to 200°C. Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika. Season with salt and pepper.

Roast for 30-40 mins, until tender.

Remove from the oven and toss in the chickpeas, coating them with the spices. Leave to cool slightly.

Scatter the salad, chickpeas and carrots over a large serving plate.

Make the dressing: stir the tahini with the yoghurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tbsp water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad.

mushrooms

We sell three types of mushroom: chestnut and portobello, which you’ll find in your box often; and shiitake, which you can add to your order. chestnut They look like white mushrooms but have a brown cap and nutty flavour.

portobello Large and flat with a rich flavour, ideal for grilling or stuffing. Try a stuffing of breadcrumbs with chopped bacon and sage, topped with grated cheese. Or drizzle with olive oil, season and sprinkle over some fresh herbs. Place skin side down in a roasting dish and cook at 200°C, turning once, for 10-12 mins. shiitake An intense flavour. Good in stir fries and sauces.

chestnut

portobello

store

Keep in the fridge in their cardboard punnet or a brown paper bag, and use within a few days.

prep

Wipe with a damp cloth or kitchen roll to remove any grit.

easy idea

mushroom pâté - serves 4 Gently cook a chopped onion in butter for 7-8 mins until soft. Add a crushed garlic clove, 200g chopped mushrooms and 1 tbsp chopped fresh thyme. Cook for a few mins until the mushrooms are soft and the liquid has evaporated. Leave to cool. Blitz 75g toasted flaked almonds in a food processor. Add the mushroom mixture and blitz again until almost smooth. Gradually add 2 tbsp crème fraîche and blitz until spreadable but not runny. Stir in some parsley and season to taste.

shiitake

mushroom risotto serves 4, prep: 40 mins, cook: 30 mins

30g dried porcini mushrooms 2 tbsp olive oil 1 onion, finely chopped leaves from 2 sprigs fresh thyme 400g risotto rice 100ml madeira/masala (optional) 200g mushrooms, sliced 1.2 ltr hot veg stock knob of butter 2 tbsp grated parmesan Put the porcini in a small heatproof bowl and cover with 300ml boiling water. Leave for 30 mins, then drain, keeping the liquid. Heat the oil in a large pan. Add the onion and thyme for a few mins to soften. Pour in the rice and stir continuously for 2 mins. Add the madeira/masala if using and stir for a min. Add all the mushrooms and the porcini liquid. Cook for 1 min. Add hot stock a ladle at a time, stirring occasionally, letting the rice absorb it before adding more. It will take about 20 mins before the rice is tender but still has a little bite – taste a grain or two. Season, then stir in the butter and parmesan, until it goes creamy.

Top with some parmesan shavings if you like.

mushroom, potato & roasted pepper galette makes 2 galettes, for 2 hungry or 4 less hungry people prep: 90 mins, cook: 15 mins for the base: 7g dried instant active yeast or 15g fresh 1 tsp honey or caster sugar ½ tsp sea salt 200ml lukewarm water 3 tbsp milk 3 tbsp olive oil 320g plain flour, plus more to dust for the topping: 4 medium potatoes, sliced thinly 6 mushrooms 1 red pepper, roasted whole until the skin blackens, put in a plastic bag to cool, peeled, deseeded & sliced 2-3 tbsp olive oil 2 tsp dried oregano or marjoram fresh thyme leaves Put the yeast in a large bowl (crumble it if using fresh). Add the honey/ sugar and salt. Pour over the water and leave in a warm place until it looks frothy, about 15-20 mins. Add the milk and olive oil. Stir in the flour. Mix well with a wooden spoon.

Cover and leave to rise in a warm place for an hour or so. Heat the oven to 230°C. Dust two non-stick baking trays with a little flour. Knead the

dough briefly on a well floured work surface – if it’s very sticky, add a little flour. Divide into two. Using your hands, or with a floured rolling pin, roll out each piece to a thin irregular round shape. Transfer to the trays.

Lay the potato over the dough. Scatter over the mushrooms and peppers.

Sprinkle with dried herbs, salt and pepper. Bake (one tray at a time if necessary) for 10 mins. Remove, sprinkle over the fresh herbs and bake for another 3-5 mins, depending on your oven. Serve slightly warm, or at room temperature, drizzled with a little more oil.

fr on t co ve r re cip e

purple sprouting & calabrese broccoli Both the delicate purple flower headed stems of purple sprouting broccoli (psb) and the bright green large flower heads of calabrese are in your vegbox at this time of year.

store

In the fridge. Calabrese broccoli will quickly turn yellow if it’s left out too long. Keep psb in the plastic bag we send it in to stop it wilting.

purple sprouting broccoli

prep - psb

Use the whole thing: stalk, leaves, the lot. Trim the bottom of the stalk very slightly if it is tough and split the larger stalks for even cooking.

easy idea - psb

Steam or boil for 3 mins until just tender. Toss in butter or good olive oil, with a squeeze of lemon juice and sea salt and freshly ground black pepper to season.

prep - calabrese

Chop into even-sized florets, so they cook at the same time. You can also use the chopped stalk.

calabrese broccoli

easy idea - calabrese

Slowly cook a head of chopped broccoli with lots of olive oil, lemon juice and chopped garlic until it collapses into a mush. Serve on toasted sourdough. Or toss through pasta with grated parmesan or pecorino.

psb, beetroot, orange & caraway salad serves 4-6, prep: 15 mins, cook: 70 mins

Caraway works really well with beetroot and adds a warming flavour to this salad. You can cheat and buy ready cooked packs of puy (green) lentils, but to cook enough dried lentils for this, add a couple of handfuls to a pan, add three times the volume of water, a garlic clove or two, a sprig of thyme and a bay leaf.

Boil for approx 25 mins until the lentils are tender, then drain and remove the herbs and garlic. Use blood oranges if they’re still in season.

4 medium sized beetroot (600-700g), left whole in their skins 2 tsp caraway seeds 2 oranges olive oil 200g psb 2-3 handfuls cooked puy lentils Preheat the oven to 200°C. Wrap each beetroot in pieces of foil. Place in a baking dish and roast until tender.

This can take 30-40 mins for small beetroot, about an hour for medium ones and longer for large ones. Test by inserting a sharp knife. Remove from the oven, leave until just cool enough to handle, then rub off the skins. Cut into wedges. Zest half of one orange, then peel them and cut

out the segments, removing any pith, using a sharp knife over a bowl to catch any juice. Squeeze the rest of the pulp over the bowl to release any remaining juice. In a pan of boiling water, cook the psb for 3 mins until tender. Drain, refresh in cold water, then drain again. Add the caraway seeds to a large dry pan. Heat gently for a min, until you can smell them.

Add a good glug of olive oil and the orange juice and zest. Warm gently, then toss in the beetroot, orange, psb and lentils. Season well and stir to combine. Serve on a platter.

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broccoli, mustard & dill tart

serves 6-8, prep: 65 mins including pastry chilling time, cook: 50 mins for the pastry: 250g plain flour, plus more to dust 1 tsp fine sea salt 150g cold unsalted butter, chopped 1 egg, lightly beaten 1-2 tbsp milk or water for the filling: 1 large broccoli, cut into florets small knob of butter 4 spring onions, finely sliced (or use a small onion) 3 eggs, lightly beaten 250ml crème fraîche small handful chopped fresh dill 1 tbsp wholegrain mustard In a bowl, rub together the flour, salt and butter with your fingertips until it resembles fine breadcrumbs. Make a well and add the egg and milk or water. Use your fingertips to bring it together into a dough. Turn onto a lightly floured work surface. Shape into a ball. Wrap in clingfilm and chill in the fridge for at least 30 mins.

Lightly grease a 9-10cm tart tin with

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butter. Roll out your pastry into a circle 3mm thick; use the base of the tin or a plate as a template to cut it slightly larger than the tin. Use your floured rolling pin to lift it carefully into the tin. Press firmly but gently into the grooves so there are no gaps.

Fold the excess pastry over the top of the tin, then roll over the rim to cut it off. Prick the base several times with a fork. Chill for 15 mins to stop it shrinking during cooking. Line with a piece of baking paper or foil large enough to cover the base and sides, add baking beans or dried pulses and bake at 180°C for 15 mins. Remove the paper and beans, then bake for another 10-15 mins. The base should be dry and crisp and the edges golden. Leave to cool.

While the pastry cooks, boil the broccoli for 3 mins. Drain, refresh in cold water, then drain again. Melt the butter in a pan and gently cook the onions for 2-3 mins until soft.

Remove from the pan and leave to cool slightly. Arrange the broccoli and onions in the pastry case. In a bowl, mix the eggs, crème fraîche, dill and mustard. Season and pour over the broccoli. Bake for 20-30 mins, until just set.

psb & shiitake stir fry serves 4, prep: 10 mins, cook: 10 mins You could try Riverford mini duck fillets instead of tofu. Add them first and stir fry for 1 min before adding the psb.

If you can’t find kaffir lime leaves or tamarind, just leave them out, it will still taste good.

200g noodles (we used buckwheat) sesame oil 3 tbsp oil for frying on a high heat 400g psb, cut into equal pieces 150g shiitake mushrooms, sliced 5cm ginger, peeled & finely sliced 1-2 chillies, deseeded & finely sliced 2 cloves garlic, finely sliced 2 kaffir lime leaves, finely sliced 2 tsp tamarind paste, mixed with 2 tbsp hot water

2 tbsp soy sauce 250g tofu, cut into cubes juice of 2 limes handful coriander leaves handful toasted cashews or peanuts

Cook the noodles according to the packet instructions. Drain and toss in sesame oil. Leave to one side. Heat the oil in a wok or large frying pan.

Add the psb and stir fry on a high heat for 2 mins. Add the mushrooms, ginger, chilli, garlic and lime leaves.

Fry for 1 min. Add the tamarind, soy and a couple of tbsp water. Stir for 1 min. Stir in the tofu, lime juice, coriander and noodles. Sprinkle over the nuts to serve.

psb with rosemary roasted tomato & anchovy dressing serves 4, prep: 15 mins, cook: 70 mins 250g cherry tomatoes, halved crossways 3 cloves garlic, peeled leaves from 2 sprigs rosemary, very finely chopped 1 tsp caster sugar olive oil 6 anchovy fillets 400g psb Preheat the oven to 180°C. Place the tomatoes, cut side up, on a non-stick baking tray. Tuck in the garlic and sprinkle over the rosemary and sugar.

Drizzle with plenty of olive oil. Roast

on a low shelf for 1 hour, until the tomatoes are sticky and starting to caramelise. Keep an eye out so they don’t burn. Gently warm 1 tbsp oil in a pan. Add the anchovies and stir until they melt. Add the tomatoes and all the sticky juices from the roasting pan to the anchovies. Lightly mash with a fork. Season to taste. Steam or boil the psb for 3 mins, until just tender. Toss with the tomato dressing to serve.

onions store

Keep white and red onions cool and dry to stop them sprouting. They like a bit of air around them, which is why traditionally they’re hung up in strings, but a cool veg rack or the bottom of your fridge is fine.

prep

For safe chopping, cut in half, peel off the skin, then lie the cut side flat on your work surface. Keeping the root intact stops it falling apart and makes it easier to handle. Don’t peel and chop too far ahead of cooking, as onions oxidise quickly and will taste a bit nasty.

no tears tips

1. Put in the freezer 30 mins before chopping.

2. Make sure you use a sharp knife for chopping.

3. Wear chemistry lab style specs.

easy idea

onion gravy for sausage & mash serves 4 Gently fry some sliced onion in a knob of butter and a splash of oil until softened, for 30 mins, stirring

now and then to stop them sticking.

Add 1 tbsp sugar, turn up the heat slightly and cook for another 15 mins or so, to caramelise. Turn down the heat and add 1 dessertspoon plain flour. Stir in for a couple of mins.

Add a good splash of red wine, 1 dessertspoon mustard and a good splash of Worcestershire sauce or balsamic vinegar if vegetarian. Cook for another min, then add 400ml stock. Bring to the boil, then simmer for 10-15 mins. Serve with cooked pork or veggie sausages and creamy mashed potato.

braised onions with sundried tomatoes, rosemary, pine nuts & feta serves 4, prep: 10 mins, cook: 45 mins 3 tbsp olive oil 4 large onions, sliced 3 tbsp sherry or balsamic vinegar 1 tsp light brown sugar Âź tsp paprika 2 bay leaves 4 sprigs rosemary 400ml veg stock (or water) 8 Riverford sundried tomatoes 3 tbsp pine nuts, lightly toasted in a dry frying pan until golden 100g feta, crumbled Heat the oil in a heavy-based pan.

Add the onions and fry on a low heat for 8-10 mins, stirring occasionally, to soften without colouring. Add the vinegar, sugar, paprika, bay and

rosemary. Pour in the stock and season with salt and pepper. Cover and simmer for 15 mins. Remove the lid and simmer for another 15-20 mins, stirring regularly, until the onions are very soft and the liquid is reduced and sticky (turn up the heat for a couple of mins to reduce the liquid a little faster if you need to). Stir in the sundried tomatoes and check the seasoning. Sprinkle over the pine nuts and feta to serve.

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sticky onion marmalade

makes approx 2x 300g jars, prep: 15 mins, cook: 90 mins Great with cheese, sausages or roasted veg. This makes approx 300g – two of our Riverford jars: one to eat now, one to keep. Use clean jars and lids. To sterilise them, put the jars on a baking tray and put in a cold oven. Heat to 140°C for 15 mins. Fill the hot onion mixture into the hot jars straight from the oven; fill them right to the top and use a skewer to poke out any large air holes. Then screw on the lids and turn upside down for 15 mins to sterilise the lids.

3 tbsp olive oil 1kg red or white onions, very finely sliced 150g light brown sugar 150ml red wine vinegar 125ml port or red wine 2 tbsp balsamic vinegar

In a large heavy based pan, heat the oil. Add the onions and cook very gently for 30 mins, stirring only now and then, until they are very soft and starting to caramelise. Add about a third of the sugar and cook for another 15 mins. Add the rest of the ingredients. Simmer for approx 45 mins, until the liquid has reduced and the onions are dark and sticky.

You should be able to run a wooden spoon through the mixture and leave the pan clear underneath. Pot while hot into warm sterilised jars (see above) and seal with vinegar-proof lids. Store in a cool dry place and use within 3 months. Keep in the fridge once opened and use within a couple of weeks.

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simple roasted onions serves 4, prep: 5 mins, cook: 90 mins Particularly good with a roast or sausages. Or try breaking them apart and spreading on toast with grilled goat’s cheese or brie. You can make them in advance and reheat them if you want. knob of butter 8 red or white onions, peeled but roots left intact 1 tbsp light brown sugar 2 tbsp balsamic, sherry or red wine vinegar 100ml veg stock 2 sprigs fresh thyme

Put the onions into a fairly closefitting baking dish. Melt the butter in a pan. Add the rest of the ingredients, then pour over the onions. Cover with foil and roast at 200°C for 45 mins.

Remove the foil and cook for another 45 mins or so, until the onions are coloured and sticky.

spring greens These sweet tasting loose leaved cabbages are very versatile.

store

In the fridge, in a plastic bag. Eat within 3-4 days.

prep

Trim off any tough base stalks. Wash the leaves and leave to drain. Cut out any larger tougher ribs, although if they are particularly tender or small leaves you can use the ribs too. Shred the leaves.

cook simply

1. Boil or steam for 2-3 mins until wilted. Add a knob of butter and some salt and pepper.

quick tips

2. Heat a little oil or butter, add the greens and stir until wilted. Season to taste, adding a little lemon juice of you like. If you have any wild garlic to hand, add some shredded leaves.

2. Wilt into pasta and risotto.

3. Stir fry in groundnut/sunflower oil, with chopped garlic and a good splash of soy sauce. Try adding finely sliced chilli and grated ginger.

Sprinkle with toasted chopped peanuts/cashews or lightly toasted coconut if you like.

1. Add to curries, stews and soups.

3. Use in recipes that call for cabbage.

Substitute the psb for spring greens in our stir fry with shiitake mushrooms.

spring green linguine serves 2, prep: 10 mins, cook: 10 mins

200g linguine 2 handfuls breadcrumbs 2 tbsp olive oil 1 onion, finely sliced 1-2 cloves garlic, finely chopped 1 glass (125ml) white wine zest of ½ lemon 200g spring greens, tough stalks removed, leaves finely shredded 125ml crème fraîche/double cream 2 tbsp grated parmesan/pecorino squeeze of lemon juice to taste Bake the breadcrumbs at 200°C for 5-6 mins until golden. Remove from the oven and leave to one side. Heat the oil in a pan and fry the onion gently for 8 mins without colouring. Meanwhile, cook the pasta according to the instructions, drain and toss in a little olive oil. Add the garlic to the onions and fry for a couple of mins. Add the wine and simmer for 1 min.

Add the lemon zest and greens.

Wilt for 2-3 mins. Add the cream, parmesan, half the breadcrumbs, pasta, seasoning and a squeeze of lemon. Sprinkle over the rest of the breadcrumbs to serve.

vietnamese spring green rolls with sesame soy dipping sauce serves 4 as a starter, 2 as a main, prep: 20 mins, cook: 5 mins

If you can’t get spring roll wrappers, use filo pastry. Lay on an oiled surface, wrap as below, brush with oil and bake at 200°C for 12-15 mins until golden.

100g rice noodles 1 tbsp sesame oil 2 tbsp oil for frying at a high heat ½ large leek, finely shredded 200g spring greens, shredded, tough stalks removed 1 tbsp freshly grated ginger 2 garlic cloves, finely chopped 1 chilli, finely chopped 1 tbsp soy sauce 1 tbsp rice wine vinegar small handful chopped coriander small handful freshly chopped mint 8 rice spring roll wrappers for the dipping sauce: 2 tbsp soy sauce 1 tbsp rice wine vinegar ½ tsp caster sugar 1 red chilli, finely chopped 1 tbsp sesame seeds, toasted in a dry pan until golden 2 tbsp cold water

Cook the noodles according to the packet. Drain, put in a bowl and toss in sesame oil, then leave to one side. Heat the frying oil in a wok and fry the leek for a couple of mins. Add the greens, ginger, chilli and garlic for 2-3 mins.

Add the soy and rice wine vinegar.

Have a heatproof bowl of hot water and a bowl of cold water ready. Dunk a wrapper in the hot water for a few seconds until it starts to wilt. Remove with tongs, dunk in the cold water, then lay on a work surface. Layer on some noodles, then spring greens, then herbs. Fold in each edge and roll into a cylinder shaped parcel. Repeat with the rest of the wrappers. To make the dipping sauce, whisk all the ingredients together. Serve alongside.

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spring green, ham & bean broth serves 4, prep: overnight, cook: 2 hrs

If you don’t have time to soak the gammon, bring it up to the boil in a pan of water, then discard the water. Carry on as if you had soaked it overnight. for cooking the gammon: 1kg whole uncooked gammon 1 onion, cut in half 2 carrots, roughly chopped 2 celery stalks, roughly chopped a few whole peppercorns 2 bay leaves for the broth: 2 tbsp oil 2 onions, sliced leaves from 2 sprigs thyme 1 tsp paprika 1.2 ltr veg stock 2 large or 4 smaller potatoes, diced 2 bay leaves 300g spring greens, tough stalks removed, leaves finely shredded 400g tin cooked white beans small handful shredded wild garlic leaves (optional) Soak the gammon in a pan of cold water overnight. Drain and put back in the pan with the onion, carrot, celery, peppercorns and bay. Cover with fresh water. Bring to the boil, then simmer for 1½ hours. Drain the liquid (taste it first, if it isn’t too salty

you can use it for the broth instead of veg stock). Leave the gammon until cool enough to handle, then cut in half, keeping one half for cold cuts. Dice the other, discarding any fat. Heat the oil in a large pan. Add the sliced onions and thyme and fry gently for a few mins. Add the paprika, stock, potatoes and bay.

Season. Bring to the boil, then simmer for 15-20 mins, until the potatoes are just tender. Add the diced gammon, greens, beans and wild garlic if using. Cook for 3-4 mins. Check the seasoning before serving.

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Peter Richardson picking purple sprouting broccoli at Riverford on Home Farm

want more recipes?

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