Riverford Farm: Recipes for Everyday & Sunday by Guy Watson and Jane Baxter

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    • Categories: Salads; Main course; Summer; East European; Gluten-free
    • Ingredients: whole buckwheat; caraway seeds; beetroots; oranges; balsamic vinegar; smoked trout; cucumbers; radishes; dill; crème fraîche; lemons; horseradish
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    • Categories: Fried doughs; Side dish; Summer; Vegetarian
    • Ingredients: courgettes; spring onions; eggs; feta cheese; Parmesan cheese; chillies; dill; breadcrumbs; oregano; sunflower oil
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    • Categories: Fried doughs; Side dish; Summer; Gluten-free; Vegan; Vegetarian
    • Ingredients: courgettes; gram flour; spring onions; red chillies; mint; dill; sunflower oil
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    • Categories: Stuffing; Appetizers / starters; Summer; Vegetarian
    • Ingredients: courgette flowers; plain flour; egg whites; courgettes; garlic; Parmesan cheese; lemons; ricotta cheese; crème fraîche; marjoram; parsley; sunflower oil
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    • Categories: Dips, spreads & salsas; Summer; Greek; Vegetarian
    • Ingredients: Greek yoghurt; red onions; oranges; dill; chives; cooked beetroots
    • Accompaniments: Deep-fried Romanesco; Spiced veggie cakes
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    • Categories: Salads; Main course; Summer; Thai
    • Ingredients: minced pork; short grain rice; red onions; lemongrass; limes; fish sauce; ground cayenne pepper; mint; coriander leaves; red chillies; cucumbers; sugar snap peas; little gem lettuce
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    • Categories: Dressings & marinades; Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: French beans (haricots verts); sugar snap peas; little gem lettuce; tahini; lemons; coriander leaves; paprika; toasted sesame seeds
    • Accompaniments: Chermoulah chicken
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    • Categories: Pasta, doughs & sauces; Dressings & marinades; Main course; Summer; Asian
    • Ingredients: salmon fillets; soba noodles; sesame oil; cucumbers; spring onions; coriander leaves; soy sauce; oyster sauce; balsamic vinegar; five-spice powder; fresh ginger; limes; honey; sunflower oil
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    • Categories: Dressings & marinades; Salads; Main course; Summer
    • Ingredients: lamb leg steaks; sugar snap peas; spring onions; watercress; rice vinegar; honey; soy sauce; sesame oil; mint
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    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Sauces, general; Appetizers / starters; Canapés / hors d'oeuvre; Summer; Vietnamese
    • Ingredients: rice vermicelli noodles; sesame oil; lettuce; basil; mint; coriander leaves; carrots; red peppers; cucumbers; sugar snap peas; radishes; rice paper wrappers; rice vinegar; red chillies; fish sauce; limes
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    • Categories: Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: French beans (haricots verts); runner beans; fennel; store-cupboard ingredients
    • Accompaniments: Confit of salmon
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    • Categories: Main course; Summer; Italian
    • Ingredients: John Dory; black olives; tomatoes; capers; parsley; breadcrumbs
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    • Categories: Mousses, trifles, custards & creams; Quick / easy; Dessert; Summer; English
    • Ingredients: blackcurrants; caster sugar; crème de cassis; whipping cream; meringue nests
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    • Categories: Stews & one-pot meals; Main course; Summer; Italian
    • Ingredients: fennel seeds; parsley; milk; double cream; fennel tops; lamb shoulder
    • Accompaniments: Artichoke gratin
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    • Categories: Side dish; Summer; Vegan; Vegetarian
    • Ingredients: broad beans; hispi cabbage; mint; summer greens; cooked Puy lentils
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    • Categories: Side dish; Summer; Italian; Vegetarian
    • Ingredients: globe artichokes; lemons; breadcrumbs; Parmesan cheese; marjoram; parsley
    • Accompaniments: Lamb cooked in milk with fennel
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    • Categories: Baked & steamed desserts; Dessert; Summer
    • Ingredients: dried apricots; caster sugar; apricots; egg yolks; milk; double cream; crème fraîche; oranges; almond extract; nutmeg; ground almonds; apricot brandy; brioche
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    • Categories: Quick / easy; Salads; Side dish; Summer; Italian; Vegetarian
    • Ingredients: mozzarella cheese; tomatoes; basil
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    • Categories: Quick / easy; Side dish; Summer; Vegetarian
    • Ingredients: courgettes; basil pesto; tomatoes; breadcrumbs; cheese
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    • Categories: Quick / easy; Lunch; Side dish; Summer; Vegetarian
    • Ingredients: tomatoes; ricotta cheese; herbs of your choice; eggs; nutmeg
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    • Categories: Quick / easy; Summer; Italian
    • Ingredients: tomatoes; anchovies; capers; garlic; basil; sourdough bread
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    • Categories: Quick / easy; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; store-cupboard ingredients
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    • Categories: Pasta, doughs & sauces; Main course; Summer; Italian; Vegetarian
    • Ingredients: courgettes; Parmesan cheese; pecorino cheese; basil; spaghetti pasta
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    • Categories: Rice dishes; Main course; Cooking ahead; Summer; Picnics & outdoors; Vegetarian
    • Ingredients: onions; saffron; chilli flakes; tomatoes; risotto rice; vegetable stock; basil; aubergines; courgettes; mozzarella cheese; red peppers; Parmesan cheese; ground fennel
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    • Categories: Dressings & marinades; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: French beans (haricots verts); red peppers; red onions; garlic; tomatoes; fennel seeds; coriander seeds; cumin seeds; chilli flakes; balsamic vinegar; coriander leaves
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  • ISBN 10 0007388268
  • ISBN 13 9780007388264
  • Published Apr 01 2011
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United Kingdom
  • Publisher Fourth Estate (GB)

Publishers Text

'What we like most is to produce foods ourselves from start to finish -- from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.' Riverford Farm was started by Guy Watson in 1985 with the three acres of land owned by his family in Staverton, South Devon. Within two years Guy had dedicated the entire area to organic farming and now Riverford is one of the country's largest independent growers, as certified by the Soil Association. This leap came when Guy began to deliver his produce to local shops, including those owned by his brother. Eventually, word spread and an incredibly successful box scheme was set up, in which local distributors were incorporated to provide home delivery, with all the boxes packed at Riverford Farm. Continuing on from the success of the first Riverford Farm Cook Book and the popularity of the Riverford Organic Vegetables website, this book will be an accessible guide to help readers get the most out of their box all year round. Guy Watson and Jane Baxter, head chef of Riverford's Field Kitchen, share useful advice on seasonal variations and simple, delicious recipes, with the must-have guide handily organised into months to allow the reader to enjoy it from January to December. Not only is this a brilliant guide for moving produce from the field to the kitchen, but it is also a celebration of healthy, local and organic food.

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