Kitabı oxu: «Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen»

To our early box customers, whose support, trust and love of food allowed me to farm the way I wanted to. GW

For David and Mandy (who, for the record, are not box customers). JB

Table of Contents

Cover Page

Title Page

Dedication

About Riverford

About the Field Kitchen

Apples

Apple and Amaretti Tart

Apple, Potato and Cheese Casserole

Apple, Orange and Dried Apricot Crumble

Caramel Apple Pavlova with Pomona

An ode to dirt

Asparagus

Asparagus Carbonara

Stir-fried Asparagus

Beetroot

Beetroot Gratin

Beetroot Haters’Soup

Warm Beetroot Salad with Orange, Bacon and Caraway

Chocolate Beetroot Brownies

Bitter Leaves

Grilled Radicchi

Salade Lyonnaise

Escarole and Bean Soup

Glazed Chicory with Orange

Beware the freaks from the fringe

Broad Beans

Broad Bean and Courgette Soup

Penne with Broad Beans, Bacon, Mint and Creamp

Fattoush with Broad Beans

Broccoli

Broccoli, Bean and Pasta Soup

Warm Salad of Romanesco, Grilled Leeks and Haricots

Annie O’Carroll’s Roast Calabrese with Chilli and Soy

Braised Broccoli with Bean Curd

Spicy Purple Sprouting Broccoli with Garlic, Olives and Toasted Breadcrumbs

Purple Sprouting Broccoli with Mustard and Tarragon Hollandaise

Brussels Sprouts

Bubble and Squeak Soup with Wensleydale Cheese

Crisp Brussels Sprouts with Pine Nuts and Balsamic Vinegar

Wok-fried Brussels Sprouts with Ginger

Enough

Cabbage

Asian Coleslaw with Peanuts and Chilli

Cabbage with Lentils, Chilli and Coriander

Gujerati Cabbage and Carrot

Stuffed Cabbage

Braised Red Cabbage

Warm Red Cabbage Salad with Toasted Walnuts and Blue Cheese

Red Cabbage and Beetroot Confit

Carrots

Carrot Salad with Beetroot and Sesame

Braised Carrots and Turnips with Honey

Crushed Roast Carrots with Cumin and Goat’s Cheese

Carrot Cake

Chickpeas with Carrots and Swiss Chard

Cauliflower

Cauliflower and Potato Dal

Cauliflower and Stilton Soup

Spanish Crisp Cauliflower

Penne with Cauliflower, Garlic and Anchovies

Keeping the faith

Celeriac

Celeriac and Apple Mash

Celeriac and Celery Soup

Spiced Celeriac with Lemon

Celeriac Rémoulade

Celery

Waldorf Salad

Celery Braised with Anchovies

Celery with Garlic and Walnut Sauce

Chillies

Linguine with Chilli, Parsley and Garlic

Ceviche

Stir-fried Chicken with Chillies and Basil

Braised Shoulder of Lamb Stuffed with Salsa Rossa

Courgettes and Marrows

Grilled Courgette, Tomato and Bean Salad with Basil Dressing

Baked Courgettes with Mint and Chilli

Mexican One-pot Courgettes

Slow-cooked Courgettes with Lemon, Dill and Capers

Stuffed Marrow

Chocolate Courgette Cake

Posh nosh to choke on

Cucumber

Cucumber and Radish Salad

Spiced Cucumber

Cucumber Pickle

Fennel

Fennel Gratin

Fennel, Black Olive and Orange Salad

Atafu Pork with Braised Fennel

French and Runner Beans

French Beans with Tomato Sauce and Fried Breadcrumbs

Warm Runner Bean Salad with Fennel, Apple and Walnut Dressing

Salad of French Beans and Grilled Leeks with Tapenade Dressing

Runner Bean Chutney

Garlic

Bagna Cauda

Wet and Wild Garlic Risotto

Globe Artichokes

Artichoke, Salmon and New Potato Salad with Anchovy Sauce

Braised Artichokes with Broad Beans and Mint

Roast Artichokes and New Potatoes

Stuffed Artichokes

Supermarkets: a lifetime of loathing

Gooseberries

Gooseberry and Elderflower Fool

Gooseberries in Honey Saffron Custard

Gooseberry Sauce for Oily Fish or Pork

Herbs

Pesto

Chunky Avocado and Tomato Salad with Coriander and Sweet Chilli Dressing

Basil Dressing

Mint Tea

Sorrel and Onion Tart

Tarragon and Garlic Stuffing for Chicken

Parsley Salad

Salsa Verde

Sorrel Sauce

Rosemary Garlic Butter

Sage Butter

Sage and Anchovy Fritters

Jerusalem Artichokes

Jerusalem Artichoke Soup

Jerusalem Artichokes and Mushrooms in a Bag with Goat’s Cheese

Jerusalem Artichokes with Leeks, Bacon and Sizzled Sage

Kale

Black Rice with Black Kale and Truffle Oil

Kale, Chorizo and Potato Hash

Cavolo Nero and Potato Soup with Red Chilli

Kohlrabi

Kohlrabi, Apple and Walnut Salad

Kohlrabi and Peanut Stir-fry

Where did all the growers go?

Leeks

Leek and Potato Soup with Chicken, Bacon and Sage

Leek and Roquefort Pizza Bread

Braised Leeks with Shallot and Caper Vinaigrette

Mussels, Leeks and Bacon on Toast

Onions and Shallots

Red Onion Salad with Beetroot, Lentils, Feta and Mint

Pissaladière

Sausages with Onion Gravy

Caramelised Shallots

Twice-cooked Belly Pork with Spring Onions and Ginger

Has cooking become a spectator activity?

Parsnips

Spiced Parsnip Soup

Creamed Parsnips with Almonds

Parsnip Couscous

Parsnip Cake

Peppers

Sweet and Sour Pepper Tart with Basil Custard

Roasted Red Pepper Soup

Shakshouka

Potatoes

Potato Salad

Basic Potato Gratin

Panackelty

New Potatoes Baked in Parchment

Perfect Mash

Baked Fish and Potatoes with Salsa Verde

Our Chips

Fresh: what does it mean and when does it matter?

Quince

Membrillo

Rhubarb

Rhubarb Butter Sauce for Fish

Rhubarb and Strawberry Crumble

Rhubarb and Cardamom Fool

Salad Leaves

Summer Salad with Beetroot, Goat’s Cheese and Green Beans

Winter Salad with Spiced Pecans, Pears and Devon Blue

Minted Braised Little Gems

Duck with Little Gem, Spring Onions and Peas

Pak Choi with Chicken Broth

Simple Rocket Salad with Prosciutto and Parmesan

Basic Vinaigrette

Growing vegetables organically makes you a better person

Spinach and Chard

Gnocchi Verde