Riverford Recipes - March - April

Riverford recipes March - April

1. purple sprouting broccoli 2. spring greens 3. leeks 4. asparagus

eat your greens

Here comes the hungry gap: farmerspeak for when the winter veg drops off and new season crops are not quite ready. There are plenty of greens around though, so we’ve packed this booklet with ideas to liven up leeks and purple sprouting broccoli. And it’s time to look forward, with recipes for the first spring greens, as well as early asparagus from our Spanish grower Pepe.

First up, six quick tips for things to toss, drizzle and throw on any greens. Each makes enough to dress 300-400g green veg.

1. chilli & parsley oil

a small handful parsley leaves, finely chopped 1 large garlic clove, crushed 1 red chilli, deseeded & finely chopped 100ml good olive or rapeseed oil

3. gremolata

Good on fish and chicken, too.

2 garlic cloves, finely chopped finely grated zest from 2 small lemons 2 tbsp chopped parsley leaves

Mix everything together in a small bowl or shake in a jam jar. Season with salt and pepper to taste. This keeps well.

Mix the garlic, zest and parsley in a bowl and add a tiny squeeze of lemon juice. Season with salt and pepper.

2. beer mustard & tarragon dressing

4. tahini & lemon dressing

Whisk the mustard and oil together in a small bowl. Add the tarragon, season with salt and pepper and stir in a little lemon juice to taste.

Stir together the tahini and yoghurt to make a smooth paste. Whisk in the other ingredients with a few tbsp water, to get the consistency of pouring cream.

Season with salt and pepper to taste.

2 tsp Riverford beer mustard 4 tbsp olive oil 1 tbsp finely chopped tarragon leaves (or chervil) a squeeze of lemon juice

2 tbsp light tahini (sesame paste) 2 tbsp yoghurt 1 garlic clove, crushed 2 tbsp good olive oil juice of 1 lemon, to taste

5. bagna cauda

Drizzle over greens or use as a dip.

8 garlic cloves, peeled 200ml milk 10 anchovy fillets 100g soft butter olive oil Simmer the garlic in a pan with the milk until soft. Transfer to a food processor with the anchovies. Blitz until smooth.

Gradually add the butter, then drizzle in enough oil to make a sloppy sauce.

Season with salt and pepper to taste (you won’t need much salt if any, as the anchovies are salty). If the sauce splits, warm and whisk it gently in the pan again to bring it back together.

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6. hollandaise

2 egg yolks 250ml melted butter (have it ready in a jug) fine sea salt lemon juice to taste Put the egg yolks and 2 tbsp cold water in a bowl over a pan of barely simmering water. Whisk until doubled in volume and thick. Remove from the heat and whisk for 20-30 secs. Return to the heat. Very gradually whisk in the melted butter, until it resembles double cream. Squeeze in some lemon juice and season with salt to taste.

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

purple sprouting broccoli (psb) store

In the fridge, in a plastic bag to keep its moisture.

use

The whole thing: stalks, leaves, the lot.

Trim the bottom of the stalk lightly if it’s very large and tough. A good tip is to split any larger stalks to help the broccoli cook more evenly.

cook simply

1. Steam or boil for 3-4 mins until tender. Eat straight away, tossed in a little melted butter or olive oil, seasoned with sea salt and freshly ground pepper, with a squeeze of lemon if you like.

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

3. Good roasted or added 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 pe chorizo & potatoes fr ont co ve r re ci serves 2, prep 10 mins, cook 30 mins

Simple and very tasty, this relies on the great taste of our cooking chorizo. Serve as a side for simply cooked chicken, or increase the quantities slightly for a main course.

300g potatoes, 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 through and crisp the potato. Add the broccoli and fry for a min to warm through. Season with salt and pepper. Serve with a squeeze of lemon and some parsley if you like.

purple sprouting broccoli, 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 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 200g purple sprouting broccoli 2 tsp caraway seeds 2 oranges olive oil 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 approx 1 min, just 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 toss to combine.

Serve on a platter.

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linguine with purple sprouting broccoli & chilli, with poor man’s parmesan v serves 2, prep 10 mins, cook 12 mins

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) 4 tbsp coarse breadcrumbs 1 large garlic clove 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. 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.

spring greens store

In the fridge, in a plastic bag. Make them one of the first things you eat from your vegbox, ideally within 3-4 days.

prep

Trim off any tough base stalks. Wash the leaves and leave to drain. Cut out any larger tougher middle 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 butter and salt and pepper.

2. Heat a little oil or butter in a pan, add the greens and stir until wilted. Season

to taste, adding a little lemon if you like.

If you have some wild garlic, add a few shredded leaves.

3. Stir fry in a little groundnut or sunflower oil, with garlic and soy sauce.

Try adding finely sliced chilli and grated ginger. Sprinkle with a few toasted and chopped peanuts or cashews or lightly toasted coconut if you like.

easy ideas

1. Add to curries, stews and soups, use with pasta and risottos.

2. Use in recipes that call for cabbage, including coleslaw.

3. Grill or pan fry thick white fish fillets and serve on top of steamed spring greens, sprinkled with gremolata (see dressings section at the front), with boiled, buttered spuds.

flavour matches

Bacon, chilli, coconut, garlic, wild garlic, spring onions, fish, lemon, goat’s cheese, parmesan, roast chicken, pork.

vietnamese spring green rolls with sesame soy dipping sauce v 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, 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, then cool to room temperature. 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 large 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 large thyme sprigs 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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tarka dal with spring greens v serves 2, prep 15 mins, cook 30 mins

A quick dal with added greens - great for a midweek supper. If you have more time, you could add a little more water and cook the mung for longer so they mash down and turn really creamy.

Put the mung in a large heatproof bowl, oil for frying, eg. sunflower pour over 600ml boiling water and leave 1 small onion, finely sliced to soak. Meanwhile, heat a little oil in 125g yellow mung dal lentils a large, heavy-based saucepan. Fry the (or use red lentils), rinsed onion gently for 10 mins, until soft and 1 large garlic clove, finely chopped translucent, then add the garlic, ginger, 2-3cm piece ginger, peeled & grated turmeric and chilli. Cook for another 2 1 chilli, deseeded & finely chopped mins. Skim any scum from the top of the ½ tsp turmeric mung, then add them and the soaking 200g spring greens, rib stalks cut out liquid to the onion. Bring to the boil, handful of fresh coriander leaves then simmer for approx 20 mins, until lemon or lime juice to taste the mung are cooked through and soft.

You can mash them lightly if you like, for the tarka: for a creamier texture. Finely shred 2 tbsp oil the greens and add to the mung after 2 tsp black mustard seeds 12 mins, so they wilt down. To make 2 garlic cloves, very finely sliced the tarka, gently heat the oil. Add the Âź tsp dried chilli flakes mustard seeds, garlic, chilli and cumin.

1 tsp cumin seeds Fry, stirring constantly, for a min or two, until the mustard seeds pop. Add the coriander to the mung and serve, drizzled with the tarka.

leeks store

Keep in the bottom of the fridge for a week or so. You can use the green and white parts for most recipes.

prep

To wash, split the leek lengthways, keeping the base intact and rinse it well under a running tap.

using your last leek

Leeks are often one of the veg lurking in your box towards the end of the week.

But there are lots of simple and tasty ways you can use them up.

1. You can use a leek instead of an onion in many recipes.

2. Try frying thin shreds of leeks and use to top stews, soups and stir fries.

3. Make a simple leek and bacon pasta sauce. Finely slice some leek, then sweat gently in butter and oil for 10 mins. Add a dollop of cream and some salt, pepper, mustard and crispy bacon.

4. This side dish is really good with grilled fish or roast meat. Finely slice your leek, then cook it slowly in butter until soft. Add a glass of red wine and simmer until reduced. Season and serve.

flavour matches

Bacon, cheese, chicken, thyme, tarragon, garlic, fish, potatoes.

leek & smoked cheese macaroni v serves 1, prep 10 mins, cook 35 mins It’s easy to increase the quantities to serve more people.

100g wholewheat macaroni a little olive oil 10g butter 100g shredded leek (approx 1 small) olive oil 10g flour ½ tsp dijon mustard 200ml milk 50g smoked cheddar, plus a little extra for topping 1 tbsp breadcrumbs (optional)

Boil the pasta in salted water for 8 mins.

Meanwhile, gently cook the leeks in butter for 8 mins. Drain the pasta and toss in a little olive oil. Add the flour to the leeks and stir for 2 mins. Gradually stir in the milk. Add the cheese and heat gently, stirring, to thicken the sauce.

Add the mustard and season to taste.

Transfer to a small baking dish and sprinkle over a little more cheese and breadcrumbs if using. Bake at 200ËšC for approx 20 mins, until golden.

leek, spring green & apple soup

serves 4, prep 10 mins, cook 35 mins small knob of butter 1 tbsp olive oil 1 large onion, finely sliced 600g leeks (approx 3-4 large), finely shredded 2 apples, peeled & diced 2 garlic cloves, crushed 250ml cider 1 litre veg stock 100g finely shredded spring greens 150g fried smoked bacon pieces (optional) Heat the butter and oil in a large pan.

Add the onion and leeks. Fry on a low heat for 10 mins. Add the garlic and apple and cook for 2 mins. Add the cider and simmer for 5 mins. Add the stock, bring to the boil, reduce the heat and simmer for 10 mins. Add the spring greens and simmer for 5 mins, or until the greens are tender. Blitz until smooth or leave chunkier, whichever you prefer.

Serve with the cooked bacon pieces scattered over the top.

griddled leeks, wild rice & quinoa, chervil & mustard dressing v serves 4 as a side dish, prep 10 mins, cook 40 mins

75g wild rice 3 medium leeks, cut into 5cm lengths 50g quinoa 3 tbsp good olive oil plus some for drizzling 1 tbsp vinegar (whatever you have to hand - white, balsamic, cider) 2 tsp dijon mustard juice of ½ lemon, to taste handful of fresh chervil leaves Boil the wild rice for 35-40 mins until tender. Meanwhile, boil the leeks in another pan for approx 8 mins, until tender. Scoop them out with a slotted spoon and put in a bowl of cold water to refresh, then drain. Add the quinoa to the pan the leeks were in and boil for 15 mins. Whisk 3 tbsp oil, vinegar, mustard and lemon juice in a small bowl. Season with salt and pepper. Heat a griddle pan. Toss the drained leeks in a little oil. Griddle on each side to make ridge marks. Drain the rice and quinoa. Toss in the dressing with the chervil, saving a few leaves. Check the seasoning. Serve on a platter with the leeks and garnish with the reserved chervil leaves.

v

glamorgan sausages v serves 4, prep 40 mins, cook 40 mins

This old Welsh recipe uses traditional leeks and sharp, creamy Caerphilly for a vegetarian alternative to bangers. Serve with mash and gravy if you like. A bowl of honey and mustard roasted carrots or parsnips are particularly good for dinner, as are baked beans for brunch!

1 tbsp olive oil, plus extra for greasing small knob of butter 2-3 leeks, finely shredded (350g shredded weight) 2 tbsp fresh or 2 tsp dried thyme leaves 150g breadcrumbs, plus 100g for coating 150g caws cenarth caerphilly cheese, crumbled 3 eggs, beaten (beat 2 together and keep 1 separate) 2 tbsp plain flour Heat the oil and butter in a heavybased pan. Add the leeks and thyme and season with salt and pepper. Fry on a low heat, stirring occasionally,

for approx 10 mins, until soft but not coloured. Remove from the heat and leave to cool. Stir in 150g breadcrumbs and cheese. Gradually add 2 eggs, a little at a time until the mixture just holds together (you may not need it all, but you can use any left over with the other egg later). Form the mixture into 8 even-sized fat sausage shapes with your hands. Roll each in a little flour, the other beaten egg, then the extra breadcrumbs, until coated. Place on a non-stick baking tray, lightly greased with a little oil. Chill in the fridge for 30 mins. Preheat the oven to 200째C. Bake for 25-30 mins, until crisp and golden.

asparagus It might seem a little early for asparagus, but we get an early crop, usually in April, from our Spanish grower Pepe, before we move onto the English crop.

store

In the fridge. Eat it as soon as you can.

To help keep it fresh, you could stand the spears upright in a pot with a little water, or wrap the base of the stalks in damp kitchen paper.

prep

Hold the spear in your hand and bend it until it snaps, to remove the woodier bottom end.

cook simply

1. Boil or steam. Thin spears take about 2 mins, thicker spears 3 or even 4-5 mins if very fat. Each year varies; slow growing conditions make for fat short spears, but they all taste good! Toss cooked spears in a little melted butter and season with salt and pepper. Add a squeeze of lemon if you like.

2. Toss in a little olive oil and grill or griddle for 5 mins, turning now and then. Or blanch (boil) the spears for 2-3 mins, depending on size. Wrap each in

air-dried ham, eg. prosciutto or serrano.

Lightly toss in olive oil, then griddle until golden and the ham is crisp.

3. Roasting locks in the flavour. Toss in olive oil, season and roast for 10-15 mins until just tender. Eat as they are or crumble over some toasted chopped hazelnuts, a drizzle of olive oil and a splash of balsamic or sherry vinegar.

4. Sprinkle with sea salt and dip in boiled eggs instead of soldiers.

asparagus & wootton white frittata v

serves 1-2 depending on how greedy/hungry you are, prep 10 mins, cook 15 mins Wootton White is a tangy, crumbly sheep’s cheese. You can multiply the amounts to make a bigger frittata for four. small knob of butter 1 shallot or small onion, diced 200g asparagus, woody ends snapped off 4 eggs, beaten half a wootton white cheese, crumbled salad leaves, to serve Heat the butter in a small frying pan over a low heat. Add the shallot or onion and cook gently for 8 mins until soft and translucent, stirring to stop it catching. Add the asparagus and cook

for 3 mins, stirring. Put your grill on.

Pour the eggs into the pan and season with salt and pepper. Cook until almost set, without stirring. Sprinkle over the cheese and pop under the grill until just set and the cheese is melted and golden.

Leave to cool slightly and serve warm, cut into wedges, with a green salad.

an save any leftovers for envy-worthy lunchbox

steak & asparagus stir fry with jasmine rice serves 2, prep 10 mins, cook 25 mins

We used one steak between two, or try our beef stir fry strips for a cheaper cut.

200g jasmine rice 1 star anise sea salt 1 tbsp sesame seeds (we used black) oil for frying to a high temperature, eg. sunflower 1 rump steak, cut into strips across the grain (or use our beef stir fry) 200g asparagus, trimmed of their woody ends & cut in half small piece of fresh ginger, peeled & very finely sliced 1 small garlic clove, finely chopped 1 red chilli, deseeded & finely sliced lengthways 3 tbsp hoisin sauce 1 tbsp soy sauce 2 spring onions, thinly sliced on the diagonal Put the jasmine rice and star anise in a small saucepan (one with a lid). Add a pinch of salt and 500ml water. Bring to the boil, cover and cook for 10 mins, then cover, remove from the heat and leave to steam for approx 10-15 mins, until the rice has absorbed the liquid and is soft and sticky. Remove the star anise. Once the rice is cooked, put the sesame seeds in a dry wok or large frying pan and gently heat for 30 secs-1 min, stirring, until toasted. Tip onto a

plate and keep to one side. Heat the oil in the wok (or pan) until smoking.

Add the beef, asparagus, ginger and garlic and fry, stirring, for 3 mins. Add the hoisin and soy sauce. Stir for a min to warm through, adding a splash of water if needed to thin the sauce. Throw over the sesame seeds, chilli and spring onions to serve, with the rice.

salmon & dill fishcakes with roasted asparagus

serves 4, prep 45 mins inc. 30 mins chilling time, cook 30 mins 3 salmon fillets, approx 350-400g 500g potatoes, peeled & diced 3 tbsp chopped fresh dill leaves (or parsley, tarragon, or a mixture) finely grated zest of ½ lemon 1 tbsp plain flour, plus more for dusting 2 eggs, beaten 150g dried breadcrumbs 400g asparagus, trimmed of their woody ends oil for frying, eg. sunflower or light olive Riverford mayonnaise & lemon wedges, to serve Put the potatoes in a pan of salted water, bring to the boil and cook until tender, approx 12-15 mins. Drain, leave to dry out for a few mins, then mash and leave to cool. While the potatoes are cooking, line your grill tray with a piece of foil and oil it lightly. Put the salmon on, skin side down if there is any. Grill for 6-8 mins, depending on thickness. Leave the salmon to cool, then flake, discarding any bones and skin. Gently mix the flakes in a bowl with the mash, lemon zest, herbs and 1 tbsp flour. Season and mix in 1 beaten egg. Divide into 8 evenly sized balls, mould into fishcake shapes, dust in a little flour, then chill for 30 mins (on a non-stick tray or on greaseproof

paper). Put the other egg and the breadcrumbs in separate flat dishes.

Turn the fishcakes in the egg, then the breadcrumbs to coat. Put the asparagus in a small baking dish. Toss in a little oil, season with salt and pepper and roast for 10-15 mins, depending on thickness. Heat a thin layer of oil in a large frying pan and fry the fishcakes in for 3-4 mins on each side on a medium heat, until golden, in batches if needs be. Alternatively you could bake them for approx 20 mins until golden. Serve with a dollop of Riverford mayonnaise and lemon wedges.

you could use another h, sustainably sourced fis such as pollack

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