Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen by Guy Watson and Jane Baxter

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Notes about Recipes in this book

  • Cabbage with lentils, chilli and coriander

  • Layered courgette and tomato

    • dabhander on September 17, 2018

      Good. Very easy. Could easily vary the herbs; could also add kale/chard or similar late in the baking process.

  • Creamed carrots with chervil

    • WildCottage on June 03, 2018

      This recipe seems to be missing from my Kindle version. It is listed in contents as being there, but isn't.

  • Asian coleslaw with peanuts and chilli

    • etcjm on September 01, 2018

      Very good. Subbed soy sauce instead of fish sauce to make it vegetarian. Used spiced cashews from Plenty More instead of peanuts. Makes a lot. Even when eaten more like a salad than a small side. Definitely do again.

  • Spiced parsnip soup

    • etcjm on April 06, 2020

      Lovely rich flavour. For coriander haters it's still great without. Didn't have the leek so added extra onion. Bit of a kick but fine. I think you could do it with butternut squash and have just as good a result. Made a few poor curried parsnip soups, this one's a keeper. Wouldn't serve 6 if eating just soup, yes if it's soup and a sarnie.

  • Shakshouka

    • etcjm on February 22, 2020

      Tasty. Thought this might have been somewhat mild mannered with only one chilli, but the garlic must have given it some oompf. This version was a better quantity than my other usual recipe (from the food medic) for a greedy two people! Not too much leftover to use up.

  • Penne with cauliflower, garlic and anchovies

    • Shepherdabi on May 17, 2021

      This was good. Used same amount of oil, anchovies and garlic as for 4 buy used it for 2 as prefer more sauce. Added spoonful of capers at the end stirred into it. And used pinch cayenne pepper plus pinch hot smoked paprika.

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  • ISBN 10 0007265050
  • ISBN 13 9780007265053
  • Linked ISBNs
  • Published Sep 01 2008
  • Format Paperback
  • Page Count 448
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

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.' Guy Watson began farming at Riverford in 1985 on three acres of land on the Watson family farm based in Staverton, South Devon. With the land fully converted to organic status in 1987, Guy began delivering his vegetables to local shops, including his brother's farm shops. With a locally successful box scheme, home delivery was the next logical step, with local distributors setting up to operate the home delivery box scheme in individual locations, with all the vegetables being packed at Riverford Farm. Riverford has now become one of the country's largest independent growers, certified by the Soil Association. This book charts the rise of Riverford and ethical eating, the new concern for 'food miles' and local food production, and is a must-have guide to growing, sourcing and using the best-quality produce in the most effective and environmentally aware manner.

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