Riverford Farm Cook Book · Tales From the Fields, Recipes From the Kitchen by Watson, Guy -- Read -- Imperial Library of Trantor

Index

Title Page Dedication Table of Contents 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 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 Spinach and Crab Frittata Sesame Coconut Fish (or Chicken) with Chilli Spinach Grilled Leg of Lamb with Swiss Chard and Anchovy Gratin Swiss Chard and Onion Tart

Spring Greens

Spring Greens with Coconut and Chilli Spring Greens with Garlic and Soy Sauce Spring Greens with Wet and Wild Garlic

Squash and Pumpkins

Squash and Lentil Soup with Chilli and Fennel Seeds Dev-Mex Pumpkin Soup Roasted Butternut Squash with Garlic and Chilli Squash Risotto with Fried Sage Leaves

Strawberries and Cane Fruit

Strawberry Shortcake Quick Strawberry Ice Cream Chocolate Pavlova with Raspberries Raspberry Trifle Raspberry Brown Butter Tart Berry Gratin Blackberry and Apple Plate Pie Baked Custard with Macerated Blackcurrants Blackcurrant and Beetroot Relish

Sweetcorn

Storage and preparation Braised Sweetcorn with Spinach Chicken, Leek and Corn Soup Sweetcorn Fritters Corn on the Cob with Red Pepper and Chive Butter

Tomatoes

Gazpacho Toasted Bread Salad with Basil and Tomatoes Basic Tomato Sauce Home-dried Tomatoes Fried Green Tomatoes

Turnips and Swedes

Turnips, Brussels Sprouts and Beetroot with Hazelnuts Baked Turnips with Tomatoes Creamed Turnips with Smoked Haddock Middle Eastern Pickled Turnips Ham Hock Soup with Swede

Food miles: why local is not always best Mixed Vegetable Dishes

Soupe au Pistou Winter Minestrone with Farro and Beans Moroccan Lamb Soup Navarin of Lamb and Spring Vegetables Shin of Beef, Noodle and Vegetable Soup Indonesian Green Vegetable Salad with Coconut Dressing Roasted Root Vegetables Spring Vegetable Risotto Vegetables à la Grecque Malaysian Vegetable Pickle Mexican Dressing

The last leek: using up the odds and ends in your veg box Riverford Bread Index Acknowledgements Copyright About the Publisher

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