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rhubarb is
BARBOSA ONIONS 750G / RIVERFORD Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/Gas 6 for about 45 mins, until tender. Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spreadthickly on
RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. BAKED AUBERGINE WITH TOMATO AND MOZZARELLA RECIPE / RIVERFORD Step 2. While the aubergine is being salted make the tomato sauce. Cook the onion, garlic, parsley and thyme gently in the oil until tender, without browning. Add the remaining sauce ingredients, bring to the boil and cook hard until good and thick with no trace of wateriness. Taste and adjust seasoning. RHUBARB AND GINGER JAM RECIPE / RIVERFORD Step 2. Bash the fresh ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes. VENISON AND RED WINE CASSEROLE RECIPE / RIVERFORD Step 2. Place the flour in a large bowl and season with salt and pepper. Toss the venison in the flour to coat. In a large flameproof casserole heat 3 tablespoons oil. RHUBARB AND VANILLA YOGHURT CAKE RECIPE / RIVERFORD Rhubarb, orange and yoghurt make a delicious combination.If you don't have orange flower water, substitute rose water, or just use vanilla. If you have no vanilla pods, use a few drops of vanilla essence instead. Enjoy the cake warm or cold, at tea time or for dessert. It pairs beautifully withWICKED LEEKS
Seeing the woods for the trees. A new film by Wicked Leeks tracks a disconnect between the frenzy for tree planting and a lack of skills in forestry to ensure they survive, plus how to RIVERFORD ORGANIC FARMERSSHOPABOUT RIVERFORDRECIPESORGANIC FRUIT BOXES / RIVERFORDSEASONAL ORGANIC VEG BOXMEAT Seasonal organic veg box - large. MOST POPULAR. 10 organic varieties. A big box of freshly picked veg, with staples of potatoes plus carrots or onions every week, alongside changing seasonal treats. Perfect for hungry families and keen cooks. £20.55 large. View box contents. Seasonal organic veg box - SIMPLE POACHED RHUBARB RECIPE / RIVERFORD Step 3. Place the zest, juice and sugar into a large wide-based saucepan or casserole. Add the rhubarb and beetroot slices (if using), spreading them out so you have an even covering in the pan. Cover and bring to a gentle simmer. Cook gently for 5-6 minutes, until therhubarb is
BARBOSA ONIONS 750G / RIVERFORD Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/Gas 6 for about 45 mins, until tender. Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spreadthickly on
RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. BAKED AUBERGINE WITH TOMATO AND MOZZARELLA RECIPE / RIVERFORD Step 2. While the aubergine is being salted make the tomato sauce. Cook the onion, garlic, parsley and thyme gently in the oil until tender, without browning. Add the remaining sauce ingredients, bring to the boil and cook hard until good and thick with no trace of wateriness. Taste and adjust seasoning. RHUBARB AND GINGER JAM RECIPE / RIVERFORD Step 2. Bash the fresh ginger to break the root up a bit and tie in a muslin bag. Put the rhubarb mixture and the ginger muslin bag in a heavy pan and boil rapidly for 15 minutes. VENISON AND RED WINE CASSEROLE RECIPE / RIVERFORD Step 2. Place the flour in a large bowl and season with salt and pepper. Toss the venison in the flour to coat. In a large flameproof casserole heat 3 tablespoons oil. RHUBARB AND VANILLA YOGHURT CAKE RECIPE / RIVERFORD Rhubarb, orange and yoghurt make a delicious combination.If you don't have orange flower water, substitute rose water, or just use vanilla. If you have no vanilla pods, use a few drops of vanilla essence instead. Enjoy the cake warm or cold, at tea time or for dessert. It pairs beautifully withWICKED LEEKS
Seeing the woods for the trees. A new film by Wicked Leeks tracks a disconnect between the frenzy for tree planting and a lack of skills in forestry to ensure they survive, plus how toKITS / RIVERFORD
Kits: Putting veg at the heart of your plate has never been easier! Each kit is designed to teach you a handy new kitchen skill, or a new way of using the star seasonal veg that you may not have tried before. All you need to do is add a few simple ingredients from home. EMPLOYEE OWNERSHIP / RIVERFORD As of 8th June 2018, Riverford is now an employee-owned business.After research and reflection over more than a decade, Guy Singh-Watson has chosen employee ownership to protect Riverford’s values, ensure its independence, and because he believes the employees are the bestpeople for the job.
HELP & CONTACT / RIVERFORD Find answers to frequently asked questions, links to useful information and how to get in touch by phone, email or live chat. BURGER KIT / RIVERFORD A note from our cook This week’s recipe is Courgette Falafel Burgers. We’ve taken the original street food craze, beloved of music festivals and veggie cafés the world over, and turned it into a burger – full of summer courgettes, fresh herbs, spices and harissa. FLAT BEANS 350G / RIVERFORD BBQ tip: Make sure your BBQ is on a medium/high heat (with steady glowing embers). Rub the beans lightly with oil and throw them straight onto the grill bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. BEEF MINI ROASTING JOINT 500G / RIVERFORD Preheat your oven to 200˚C/Gas 6. Season and oil generously. Brown well in a hot frying pan on all side, including the ends. Transfer to the oven and roast for oven for 20 mins for medium (add 6 mins for well done). Leave somewhere warm to rest for at least 10 mins before carving. Use any resting and roasting juices as the base for yourgravy.
BBQ SWEETCORN 'RIBLETS' RECIPE / RIVERFORD Step 3. Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide. BEETROOT HUMMUS 180G / RIVERFORD Hummus with slow-roasted beetroot. Vivid on the plate; beautifully earthy and nutty in flavour. 100% organic. Order from Riverford forfree home delivery.
- RIVERFORD FIELD KITCHEN Sunday lunch: Arrive at 12pm for 12.30pm service or 3.30pm for 4pm service / £28pp. Children aged 4-12 years are half price and infants 3 years and under eat free of charge (please note: puddings are chargeable and we do not serve a children's menu, we encourage GLUTEN-FREE CRUMBLE RECIPE / RIVERFORD Gluten-free crumble Pudding & Cake Serves 6 1h Rice flour makes a good switch for wheat flour, and the oats and almonds add extra flavour, body and richness. We’ve highlighted the need to get gluten free oats, as even though they are naturally gluten free there is often cross contamination in the processing; gluten free oats will have been processed in a separate environment. RIVERFORD ORGANIC FARMERSSHOPABOUT RIVERFORDRECIPESORGANIC FRUIT BOXES / RIVERFORDSEASONAL ORGANIC VEG BOXMEAT Seasonal organic veg box - large. MOST POPULAR. 10 organic varieties. A big box of freshly picked veg, with staples of potatoes plus carrots or onions every week, alongside changing seasonal treats. Perfect for hungry families and keen cooks. £20.55 large. View box contents. Seasonal organic veg box - SIMPLE POACHED RHUBARB RECIPE / RIVERFORD Step 3. Place the zest, juice and sugar into a large wide-based saucepan or casserole. Add the rhubarb and beetroot slices (if using), spreading them out so you have an even covering in the pan. Cover and bring to a gentle simmer. Cook gently for 5-6 minutes, until therhubarb is
BARBOSA ONIONS 750G / RIVERFORD Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/Gas 6 for about 45 mins, until tender. Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spreadthickly on
RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer RHUBARB AND GINGER CAKE RECIPE / RIVERFORD Rhubarb and ginger cake Pudding & Cake Serves 6 1h 20 min This rhubarb cake is a teatime favourite that's good both warm and cold. As it has fresh rhubarb in it, it should be eaten within three days – not usually much of a challenge! Spring recipe FLAT BEANS 350G / RIVERFORD BBQ tip: Make sure your BBQ is on a medium/high heat (with steady glowing embers). Rub the beans lightly with oil and throw them straight onto the grill bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. BBQ SWEETCORN 'RIBLETS' RECIPE / RIVERFORD Step 3. Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide. MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. CARROT TOP PESTO RECIPE / RIVERFORD Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they're in reasonable nick, they're good to eat - so don't throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoesor greens.
HARISSA CARROT FRITTER PITTAS RECIPE / RIVERFORD Step 3. Peel and coarsely grate the carrots. Peel and grate the shallot. In a bowl, mix the carrot, shallot, 2 tbsp lemon juice, cumin, smoked paprika, turmeric and dried coriander leaves. Season andleave them to
RIVERFORD ORGANIC FARMERSSHOPABOUT RIVERFORDRECIPESORGANIC FRUIT BOXES / RIVERFORDSEASONAL ORGANIC VEG BOXMEAT Seasonal organic veg box - large. MOST POPULAR. 10 organic varieties. A big box of freshly picked veg, with staples of potatoes plus carrots or onions every week, alongside changing seasonal treats. Perfect for hungry families and keen cooks. £20.55 large. View box contents. Seasonal organic veg box - SIMPLE POACHED RHUBARB RECIPE / RIVERFORD Step 3. Place the zest, juice and sugar into a large wide-based saucepan or casserole. Add the rhubarb and beetroot slices (if using), spreading them out so you have an even covering in the pan. Cover and bring to a gentle simmer. Cook gently for 5-6 minutes, until therhubarb is
BARBOSA ONIONS 750G / RIVERFORD Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/Gas 6 for about 45 mins, until tender. Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spreadthickly on
RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer RHUBARB AND GINGER CAKE RECIPE / RIVERFORD Rhubarb and ginger cake Pudding & Cake Serves 6 1h 20 min This rhubarb cake is a teatime favourite that's good both warm and cold. As it has fresh rhubarb in it, it should be eaten within three days – not usually much of a challenge! Spring recipe FLAT BEANS 350G / RIVERFORD BBQ tip: Make sure your BBQ is on a medium/high heat (with steady glowing embers). Rub the beans lightly with oil and throw them straight onto the grill bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. BBQ SWEETCORN 'RIBLETS' RECIPE / RIVERFORD Step 3. Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide. MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. CARROT TOP PESTO RECIPE / RIVERFORD Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they're in reasonable nick, they're good to eat - so don't throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoesor greens.
HARISSA CARROT FRITTER PITTAS RECIPE / RIVERFORD Step 3. Peel and coarsely grate the carrots. Peel and grate the shallot. In a bowl, mix the carrot, shallot, 2 tbsp lemon juice, cumin, smoked paprika, turmeric and dried coriander leaves. Season andleave them to
EMPLOYEE OWNERSHIP / RIVERFORD As of 8th June 2018, Riverford is now an employee-owned business.After research and reflection over more than a decade, Guy Singh-Watson has chosen employee ownership to protect Riverford’s values, ensure its independence, and because he believes the employees are the bestpeople for the job.
VEGETARIAN MAIN RECIPES / RIVERFORD Vegetarian main: Try our meat-free dinner recipes, where veg is always the star of the show. From mid-week meals to dinner party show-stoppers, there's a vegetarian recipe for all occasions. RHUBARB 500G / RIVERFORD Chop into batons, cook until tender with brown sugar and orange juice, then swirl into yoghurt for an easy breakfast. Its sharpness works well with savoury dishes like oily fish and roast pork too. For relish, simmer rhubarb with sugar, orange zest and juice, finely chopped shallots and dried chilli flakes for BROAD BEANS 750G / RIVERFORD Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. Serve in an unruly pile with lemon wedges on the side for squeezing. When cool enough to handle,slip
SUMMER TURNIPS 750G / RIVERFORD About. Not to be confused with winter turnips, these have a succulent tenderness and peppery sweetness. We think they’re at their best grated, sliced or cut into matchsticks and eaten raw in salads (a bit like a radish). Also very good pickled or fermented. A ROAST RHUBARB LEMONADE RECIPE / RIVERFORD A recipe by Riveford Field Kitchen mixologist Gem Stadden: Rhubarb is one of my absolute favourite flavours of the season. It’s unique tang makes it perfect for roasting and whilst we all enjoy a good crumble, this drink will be the perfect refreshment for the long sunnydays we've all
CARROT TOP PESTO RECIPE / RIVERFORD Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they're in reasonable nick, they're good to eat - so don't throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoesor greens.
RECIPES FOR TURNIP / RIVERFORD Turnip: Recipes for Turnip. We can't contact the farm. It's not you, it's us. We have been notified of the issue but please try again. VENISON AND RED WINE CASSEROLE RECIPE / RIVERFORD This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrantjelly.
WICKED LEEKS
Seeing the woods for the trees. A new film by Wicked Leeks tracks a disconnect between the frenzy for tree planting and a lack of skills in forestry to ensure they survive, plus how to RIVERFORD ORGANIC FARMERSSHOPABOUT RIVERFORDRECIPESORGANIC FRUIT BOXES / RIVERFORDSEASONAL ORGANIC VEG BOXMEAT Seasonal organic veg box - large. MOST POPULAR. 10 organic varieties. A big box of freshly picked veg, with staples of potatoes plus carrots or onions every week, alongside changing seasonal treats. Perfect for hungry families and keen cooks. £20.55 large. View box contents. Seasonal organic veg box - BARBOSA ONIONS 750G / RIVERFORD Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/Gas 6 for about 45 mins, until tender. Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spreadthickly on
SIMPLE POACHED RHUBARB RECIPE / RIVERFORD Simple poached rhubarb Serves 4 20 min Rhubarb is always sharp and astringent when raw, so is almost always cooked down with some sugar to temper it. How much sugar can be up to you, but we’d suggest that the sharpness is all part of rhubarb’s charm, so you should use a RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer FLAT BEANS 350G / RIVERFORD BBQ tip: Make sure your BBQ is on a medium/high heat (with steady glowing embers). Rub the beans lightly with oil and throw them straight onto the grill bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. RHUBARB AND GINGER CAKE RECIPE / RIVERFORDRHUBARB CAKE RECIPE EASYEASY STRAWBERRY RHUBARB CAKE RECIPEBEST RHUBARB RECIPEEASY RHUBARB PUDDING CAKEQUICK RHUBARB CAKE Rhubarb and ginger cake Pudding & Cake Serves 6 1h 20 min This rhubarb cake is a teatime favourite that's good both warm and cold. As it has fresh rhubarb in it, it should be eaten within three days – not usually much of a challenge! Spring recipe GAME CHIPS RECIPE / RIVERFORD Crispy game chips are so-called because they were traditionally eaten as a side to roasted game birds or strong tasting meat like venison. This is a good way to just up root veg odds and ends from your veg box, and works just as well as a snack or a side to roast chicken. RECIPES FOR TURNIP / RIVERFORD Turnip: Recipes for Turnip. We can't contact the farm. It's not you, it's us. We have been notified of the issue but please try again. HARISSA CARROT FRITTER PITTAS RECIPE / RIVERFORD Vegetarian mains Harissa carrot fritter pittas Main Serves 2 30 min These carrot fritters are a simple and swift way of turning a handful of ingredients into a tasty meal. You can play around with the spices; a mild curry powder works also well. The fritter mix may seem a bit wet but the chickpea flour forms a batter that binds it when cooked. RIVERFORD ORGANIC FARMERSSHOPABOUT RIVERFORDRECIPESORGANIC FRUIT BOXES / RIVERFORDSEASONAL ORGANIC VEG BOXMEAT Seasonal organic veg box - large. MOST POPULAR. 10 organic varieties. A big box of freshly picked veg, with staples of potatoes plus carrots or onions every week, alongside changing seasonal treats. Perfect for hungry families and keen cooks. £20.55 large. View box contents. Seasonal organic veg box - BARBOSA ONIONS 750G / RIVERFORD Peel off the outer skin, cut a cross right to the root, stuff with thyme and a peeled garlic clove. Drizzle with oil and balsamic and roast at 200°C/Gas 6 for about 45 mins, until tender. Or finely slice and sweat with a little olive oil for 45 mins, until soft. Then spreadthickly on
SIMPLE POACHED RHUBARB RECIPE / RIVERFORD Simple poached rhubarb Serves 4 20 min Rhubarb is always sharp and astringent when raw, so is almost always cooked down with some sugar to temper it. How much sugar can be up to you, but we’d suggest that the sharpness is all part of rhubarb’s charm, so you should use a RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer FLAT BEANS 350G / RIVERFORD BBQ tip: Make sure your BBQ is on a medium/high heat (with steady glowing embers). Rub the beans lightly with oil and throw them straight onto the grill bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. RHUBARB AND GINGER CAKE RECIPE / RIVERFORDRHUBARB CAKE RECIPE EASYEASY STRAWBERRY RHUBARB CAKE RECIPEBEST RHUBARB RECIPEEASY RHUBARB PUDDING CAKEQUICK RHUBARB CAKE Rhubarb and ginger cake Pudding & Cake Serves 6 1h 20 min This rhubarb cake is a teatime favourite that's good both warm and cold. As it has fresh rhubarb in it, it should be eaten within three days – not usually much of a challenge! Spring recipe GAME CHIPS RECIPE / RIVERFORD Crispy game chips are so-called because they were traditionally eaten as a side to roasted game birds or strong tasting meat like venison. This is a good way to just up root veg odds and ends from your veg box, and works just as well as a snack or a side to roast chicken. RECIPES FOR TURNIP / RIVERFORD Turnip: Recipes for Turnip. We can't contact the farm. It's not you, it's us. We have been notified of the issue but please try again. HARISSA CARROT FRITTER PITTAS RECIPE / RIVERFORD Vegetarian mains Harissa carrot fritter pittas Main Serves 2 30 min These carrot fritters are a simple and swift way of turning a handful of ingredients into a tasty meal. You can play around with the spices; a mild curry powder works also well. The fritter mix may seem a bit wet but the chickpea flour forms a batter that binds it when cooked. HELP & CONTACT / RIVERFORD Find answers to frequently asked questions, links to useful information and how to get in touch by phone, email or live chat. EMPLOYEE OWNERSHIP / RIVERFORD As of 8th June 2018, Riverford is now an employee-owned business.After research and reflection over more than a decade, Guy Singh-Watson has chosen employee ownership to protect Riverford’s values, ensure its independence, and because he believes the employees are the bestpeople for the job.
VEGETARIAN MAIN RECIPES / RIVERFORD Vegetarian main: Try our meat-free dinner recipes, where veg is always the star of the show. From mid-week meals to dinner party show-stoppers, there's a vegetarian recipe for all occasions. RHUBARB 500G / RIVERFORD Chop into batons, cook until tender with brown sugar and orange juice, then swirl into yoghurt for an easy breakfast. Its sharpness works well with savoury dishes like oily fish and roast pork too. For relish, simmer rhubarb with sugar, orange zest and juice, finely chopped shallots and dried chilli flakes for BROAD BEANS 750G / RIVERFORD Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. Serve in an unruly pile with lemon wedges on the side for squeezing. When cool enough to handle,slip
ROAST RHUBARB LEMONADE RECIPE / RIVERFORD A recipe by Riveford Field Kitchen mixologist Gem Stadden: Rhubarb is one of my absolute favourite flavours of the season. It’s unique tang makes it perfect for roasting and whilst we all enjoy a good crumble, this drink will be the perfect refreshment for the long sunnydays we've all
CARROT TOP PESTO RECIPE / RIVERFORD Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they're in reasonable nick, they're good to eat - so don't throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoesor greens.
SUMMER TURNIPS 750G / RIVERFORD About. Not to be confused with winter turnips, these have a succulent tenderness and peppery sweetness. We think they’re at their best grated, sliced or cut into matchsticks and eaten raw in salads (a bit like a radish). Also very good pickled or fermented. A LAND IN CONVERSION TO ORGANIC INCREASES IN UK Land in conversion to organic farming in the UK has risen by 11.6 per cent after strong sales in organic food sparked confidence in thesector.
WICKED LEEKS
Seeing the woods for the trees. A new film by Wicked Leeks tracks a disconnect between the frenzy for tree planting and a lack of skills in forestry to ensure they survive, plus how to RIVERFORD ORGANIC FARMERSSHOPABOUT RIVERFORDRECIPESORGANIC FRUIT BOXES / RIVERFORDSEASONAL ORGANIC VEG BOXMEAT Buy seasonal organic recipe boxes, fruit and veg online at Riverford and order fresh organic meat from our expert butchers. Shop online today for organic food delivery. SIMPLE POACHED RHUBARB RECIPE / RIVERFORD Simple poached rhubarb Serves 4 20 min Rhubarb is always sharp and astringent when raw, so is almost always cooked down with some sugar to temper it. How much sugar can be up to you, but we’d suggest that the sharpness is all part of rhubarb’s charm, so you should use a MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer VEGETARIAN MAIN RECIPES / RIVERFORDRIVERFORD ORGANIC FARMERSRIVERFORD ORGANIC FARMERS LTDRIVERFORD ORGANIC OFFERSRIVERFORD ORGANIC REVIEWSRIVERFORD ORGANIC FARMSRIVERFORD ORGANIC UK Vegetarian main: Try our meat-free dinner recipes, where veg is always the star of the show. From mid-week meals to dinner party show-stoppers, there's a vegetarian recipe for all occasions. EASY IDEAS FOR SPRING GREENS RECIPE / RIVERFORD Spring greens are full of flavour and packed with vitamins C, E and K, iron, potassium, fibre and calcium. Don't discard the stems - just slice them more thinly than RECIPES FOR TURNIP / RIVERFORD Turnip: Recipes for Turnip. We can't contact the farm. It's not you, it's us. We have been notified of the issue but please try again. - RIVERFORD FIELD KITCHENRIVERFORD FIELD KITCHEN At the Riverford Field Kitchen, we are dedicated to growing and cooking seasonal, organic food with vegetables and herbs picked daily from our farm and field kitchen garden just metres from therestaurant.
CAULIFLOWER BIRYANI RECIPE / RIVERFORDCAULIFLOWER RICE BIRYANI RECIPECHICKEN BIRYANI RECIPECAULIFLOWER RICE CHICKEN BIRYANICAULIFLOWER RICE WITH CUMINCHICKEN BIRYANI SKINNYTASTE Biryani is a simple one-pot dish which draws out further spices and tastes as the cauliflower gently roasts. This recipe cooks the rice in spices and tomatoes to deeply infuse the flavours - enjoy with a sprinkling of flaked almonds. To make it a little more sinful, finely slice 1 large onion. Deep fry at 180°C (use a deep fat fryer for safety), for about 2-3 minutes, until golden, thenWICKED LEEKS
Switzerland to hold pesticide referendum. Swiss citizens will vote whether to ban artificial pesticides after a transition period of 10 years at a referendum later this month after small farmers backcampaign.
RIVERFORD ORGANIC FARMERSSHOPABOUT RIVERFORDRECIPESORGANIC FRUIT BOXES / RIVERFORDSEASONAL ORGANIC VEG BOXMEAT Buy seasonal organic recipe boxes, fruit and veg online at Riverford and order fresh organic meat from our expert butchers. Shop online today for organic food delivery. SIMPLE POACHED RHUBARB RECIPE / RIVERFORD Simple poached rhubarb Serves 4 20 min Rhubarb is always sharp and astringent when raw, so is almost always cooked down with some sugar to temper it. How much sugar can be up to you, but we’d suggest that the sharpness is all part of rhubarb’s charm, so you should use a MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD Mushrooms a la Grecque Starter Serves 4 30 min A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. RHUBARB KETCHUP RECIPE / RIVERFORD A great way to preserve a glut of rhubarb is to make ketchup. This will definitely make a great addition to your bacon sandwich, pork belly, roasted vegetables or crisps. The sharpness cuts through anything fatty and rich, and will add a punchy tang to most things. This condiment is a favourite in our restaurant, The Riverford Field Kitchen, throughout the summer VEGETARIAN MAIN RECIPES / RIVERFORDRIVERFORD ORGANIC FARMERSRIVERFORD ORGANIC FARMERS LTDRIVERFORD ORGANIC OFFERSRIVERFORD ORGANIC REVIEWSRIVERFORD ORGANIC FARMSRIVERFORD ORGANIC UK Vegetarian main: Try our meat-free dinner recipes, where veg is always the star of the show. From mid-week meals to dinner party show-stoppers, there's a vegetarian recipe for all occasions. EASY IDEAS FOR SPRING GREENS RECIPE / RIVERFORD Spring greens are full of flavour and packed with vitamins C, E and K, iron, potassium, fibre and calcium. Don't discard the stems - just slice them more thinly than RECIPES FOR TURNIP / RIVERFORD Turnip: Recipes for Turnip. We can't contact the farm. It's not you, it's us. We have been notified of the issue but please try again. - RIVERFORD FIELD KITCHENRIVERFORD FIELD KITCHEN At the Riverford Field Kitchen, we are dedicated to growing and cooking seasonal, organic food with vegetables and herbs picked daily from our farm and field kitchen garden just metres from therestaurant.
CAULIFLOWER BIRYANI RECIPE / RIVERFORDCAULIFLOWER RICE BIRYANI RECIPECHICKEN BIRYANI RECIPECAULIFLOWER RICE CHICKEN BIRYANICAULIFLOWER RICE WITH CUMINCHICKEN BIRYANI SKINNYTASTE Biryani is a simple one-pot dish which draws out further spices and tastes as the cauliflower gently roasts. This recipe cooks the rice in spices and tomatoes to deeply infuse the flavours - enjoy with a sprinkling of flaked almonds. To make it a little more sinful, finely slice 1 large onion. Deep fry at 180°C (use a deep fat fryer for safety), for about 2-3 minutes, until golden, thenWICKED LEEKS
Switzerland to hold pesticide referendum. Swiss citizens will vote whether to ban artificial pesticides after a transition period of 10 years at a referendum later this month after small farmers backcampaign.
RIVERFORD ORGANIC FARMERS Buy seasonal organic recipe boxes, fruit and veg online at Riverford and order fresh organic meat from our expert butchers. Shop online today for organic food delivery.RECIPES / RIVERFORD
No Time to Waste Inspiring recipes to make the most of your veg box . Make the most of every last carrot or cabbage leaf. Browse our collection of recipes with ideas to eat what many people consider waste, but we know is really tasty, such as cauliflower leaves andbroccoli stalks.
EMPLOYEE OWNERSHIP / RIVERFORD As of 8th June 2018, Riverford is now an employee-owned business.After research and reflection over more than a decade, Guy Singh-Watson has chosen employee ownership to protect Riverford’s values, ensure its independence, and because he believes the employees are the bestpeople for the job.
100% UK ORGANIC VEG BOX About Love seasonal homegrown vegetables? Our 100% UK organic veg box showcases British seasonal veg right at its peak. From freshly picked beans and greens in summer, to the sweetcorn and squash of autumn, through to earthy roots and brassicas in winter – this small box is packed with a changing selection of seven homegrown vegetables. THOUGHTFUL PACKAGING / RIVERFORD Home compostable packaging on our fruit & veg. Paper we are all familiar with, but home compostable packaging may be new to you. These super sustainable materials may look like conventional plastic – but once disposed of, they properly biodegrade (breaking down not into microplastics, but into carbon dioxide, water vapour and organic matter, just like a plant decomposing) within one year. FLAT BEANS 350G / RIVERFORD Organic flat beans, homegrown in Devon. Fresh, snappy and succulent. Order from Riverford for free home delivery, direct from ouraward-winning farm.
CARROT TOP PESTO RECIPE / RIVERFORD Carrot tops are full of flavour, and like the leaves of other roots (e.g. celeriac or beetroot) if they're in reasonable nick, they're good to eat - so don't throw them on the compost. Pick off and discard the larger stems, keeping the feathery leaves. This pesto is great tossed through pasta, or drizzled over roasted carrots, new potatoesor greens.
VENISON AND RED WINE CASSEROLE RECIPE / RIVERFORD This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Eat it with a heap of buttery celeriac mash, cabbage and a further helping of redcurrantjelly.
ROASTED VENISON HAUNCH WITH RED WINE AND ROSEMARY GRAVY Meat mains Roasted venison haunch with red wine and rosemary gravy Main Serves 4 1h Enjoy this fabulous dark, lean meat with celeriac mash and braised red cabbage, or with potato mash laced with whole grain mustard and buttery Savoy cabbage. Put a pot of redcurrant jelly on the table too for good measure. This recipe will give you a medium-rare joint of meat – cook it for longer if you'd TRADITIONAL SAUSAGE MEAT STUFFING RECIPE / RIVERFORD Herby homemade stuffing. If you aren't feeling too traditionalist you could also add chopped walnuts, apricots, pine kernels or cranberries to the basic mix. This makes enough to serve with a small or medium turkey, about 5½-6½kg. If you want a crispy finish, roll your stuffing into balls and cook apart from the meat – stuffing the bird will keep the filling soft.✕
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Page title and description LIVE LIFE ON THE VEG Organic veg, grown for flavour & delivered fresh from our farmers CORONAVIRUS - UPDATE FOR CUSTOMERSNEW CUSTOMER?
We’re currently experiencing really high demand, and have had to limit the number of new customers we can take on. Sorry about this. We would love to bring you some veg when we can! Please register your details, and we’ll get in touch as soon as we’re able to take yourorder.
Join the waiting listOUR ORGANIC BOXES
Set boxes packed with the best organic food. We've designed a range of boxes to suit your needs SEASONAL ORGANIC VEG BOX - MEDIUM Our classic seasonal organic veg box, with 8 freshly picked veg – including potatoes every week, and carrots or onions.£15.35
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SEASONAL ORGANIC VEG BOX – LARGEPotatoes
Onions
Carrots
Broccoli
Swiss chard
Fennel
Leeks
Butterhead lettuce
Mushrooms
Cucumber
£20.55 / large
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100% UK ORGANIC VEG BOXPotatoes
Onions
Carrots
Jerusalem artichokesSpring greens
Leeks
Purple sprouting broccoliMushrooms
£14.95 / medium
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SEASONAL ORGANIC FRUIT & VEG BOX – LARGEPotatoes
Onions
Carrots
Kale
Spring greens
Fennel
Courgettes
Tomatoes
Apples
Black grapes
Clementines
£23.55 / large
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View all organic boxesLATEST RECIPES
Get inspired and make the most from your organic ingredients ROAST CHICKEN AND CAULIFLOWER WITH BEETROOT SPELT Serves: 2 Total time: 30 min MUSTARD PORK ESCALOPES WITH PARSNIPS AND GREENS Serves: 2 Total time: 30 min PUTTANESCA STEAK AND PARMESAN MASH Serves: 2 Total time: 30 min CURRIED BROCCOLI QUINOA Serves: 2 Total time: 30 minView all recipes
NEWS FROM THE FARM
MAKING RIVERFORD SUSTAINABLE From growing and packing to deliveryRead more
FIVE STORIES, ONCE A WEEK Wicked Leeks is Riverford's very own magazine, covering the worlds of sustainable food and ethical business. Read the latest column from Guy Singh-Watson, plus news, views, insight, recipes and more.Go to Wicked Leeks
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