Talk about a “hungry gap” to my kids, and they think you are talking about the short time between a snack after school and tea. But in farming terms the hungry gap is more serious. There really isn’t much that is ripe or ready in early summer, which is why the bridging crops of asparagus and rhubarb are such a delight. Bringing flavour and vigour, they herald the start of all the summer crops.
With sunshine and warmth, May has always been one of my favourite times of year, but I have noticed something else since we have begun to eat more seasonal food. It’s a time when I really look forward to the return of old favourites. Chopping, cooking and eating them again, at the right time of year, brings a sense of comfort and order to my otherwise chaotic life.
Take asparagus carbonara, for example. I have been thinking about this, in a vague sort of way, for a few weeks now. Then the asparagus arrived, I made supper in 10 minutes and everyone loved it. And that makes me happy. But then my kids love asparagus – they love snapping the woody stems and dipping the tips in runny boiled eggs or digging around in the carbonara to find the last spear.
Mostly the kids just scoff at the idea of it
But rhubarb is another matter. Mostly they just scoff at it. Even good old fashioned rhubarb and custard, or delicious rhubarb and vanilla jam, still they scoff. But do you know, I am fine with that. There’s more for me.
But last year I tried baking rhubarb muffins and it was a game changer. They were genuinely excited by them, and I can see their point – the chopped rhubarb cooks to a deep pink and looks like rose petals in the muffins. So last week, when they found the rhubarb muffins cooling on the cake rack, they were delighted. “Oh, look..it’s the muffins with the pretty pink bits!,” said the youngest.
And with that I realised something. Even without me banging on about the importance of seasonal eating – that it is good for the countryside, for farming and for our health – they are learning to love the changing food of the seasons, because they love the food. So, for now, I will stop with the lectures and stick to making seasonal muffins….it’s a clearly a much more effective way of getting my message across.
Find lots of easy, delicious rhubarb and asparagus recipes on www.riverford.co.uk.
An Indian Feast
Our Riverford Indian Feast is on Thursday 20th March. Cooked with the best of our organic produce by chef Barbora Stiess at the Devilled Egg in Clifton it will be an evening of flavour and fun – and we have a few places left at the table. You can book directly at www.thedevilledegg.com.
World Water Day – and a silent auction
“Now in its second year, Karma Korma is FRANK Water’s flagship fundraising campaign. Based on a simple idea – Karma Korma is a fun, sociable and straightforward way to raise money for FRANK Water. Unbelievably, there are still almost one billion people across the world who lack access to safe drinking water. Since 2005, FRANK Water has funded 109 safe water projects in developing countries. With your help and support, we can continue our work long into the future.”
To do our bit, the Devilled Egg and Riverford Organics are holding a silent auction and have some fantastic prizes.
Shhhhh…it’s a silent auction
From now until March 22nd you can bid by emailing your highest bid to bridgetcowan@riverfordhomedelivery.co.uk.
The highest bid we receive before midnight on March 22nd will be the winning bid. The profit made from the auction will be donated to FRANK.
Choose and then bid for one or all of the following:
1. A private Riverford Supper party for you and 9 friends.
Bidding starts at £100 – that’s £10 each if you split it between you and 9 friends.
The best organic produce, cooked to perfection, this will be a fabulous evening. (Prize includes supper for 10 at Devilled Egg, excludes drinks, must be used before October 2014.)
2. A Devilled Egg voucher worth £150
Bidding starts at £20.
For a cooking class at the Devilled Egg Kitchen Academy.
3. A hamper of goodies from local food producers
Bidding starts at £10
They all sound wonderful, and we would like to win them. But as we can’t, let us wish you good luck with the bidding!
Please email your highest bid to bridgetcowan@riverfordhomedelivery.co.uk before midnight on March 22nd.
Good luck!
Ho, ho, ho!
Supper club vouchers
This year you can give a voucher for one of our wonderful supper clubs at The Devilled Egg Kitchen Academy. The suppers will run monthly throughout the year, so the lucky recipient can choose a supper that suits them. Click here to find out more.
Voucher for a Riverford cooking class
For a keen cook – or a wannabe chef – this could be a wonderful present. They can choose the Riverford cookery class to suit them. The range includes fine dining, frugal vegan and a vegetarian masterclass, all hosted by the very friendly team at The Devilled Egg Kitchen Academy in Clifton.
Thank you to everyone who has joined us for one of our suppers this year. Together with Barbora, the chef, we have loved hosting them and really enjoyed your company. The Festive Feast in December was a great night with wonderful food and a very jolly atmosphere, and we are now fully booked for the Riverford supper in January. If you would like to come to the next Riverford Supper, it is on Thursday 27th February 2014. Tickets are £30 per person, and include a three course feast made with organic Riverford produce, served at a long kitchen table. The chef creates a menu based on the produce from that week’s veg box, which hopefully inspires you to go home and whip up tasty treats from your own Riverford produce. Please book directly with Barbora at The Devilled Egg Academy.
Our drivers will be out in full force this week, delivering your Christmas orders. If you have any queries about the changes in delivery dates, please do get in touch, or you can check your delivery day on the website, http://www.riverford.co.uk.
Finally, we would like to wish you a very happy Christmas!
Nick and the Bristol Riverford Team.
I love the whole of the festive season, and can’t imagine how awful winter would be without all the fun of December. But right now, I feel slightly daunted by my to do list. Aside from all the normal stuff – keeping kids fed and sort of clean, etc – there is the school advent fair to bake for and teachers who need presents. But fortunately, there is a very simple solution. It is Festive Rocky Road. It is really simple to make, so simple in fact, that it can be made when you really, really tired at the end of the day. (I know). And if needs be, it can even be made with small children around!
Here is the recipe:
http://www.riverford.co.uk/dor/recipes/view/recipe/festive-rocky-road
And you will, of course, need to impose quality control on your Festive Rocky Road!
Enjoy!
Good Morning!
Tomorrow sees the start of the BIG Green Week Festival 2013. There are so many things on our to do list, and one of the highlights is:
Bristol’s BIG Market on Saturday 22 June from 11am – 6pm.
We are delighted to be sponsoring the ‘Best of the South West’ area, hosted by Mullion Cove, and so you will be able to find us on Corn Street in the city centre, along with some of the best local food and drink producers from the South West.
We are also really excited about this event, An Evening of Fast Food. Guy Watson, the farmer who started Riverford, will be talking. And if you read the Riverford newsletter, you’ll know he’s always got something to say! A big thank you to everyone who entered our lucky draw to win FREE tickets. I put the names in the cake tin this morning, and have just emailed the lucky winners so please check your emails if you entered.
If your name is not on our email list for offers and news, please do email me so I can add it on for future events, bridgetcowan@riverfordhomedelivery.co.uk.
An Evening of Fast Food!
Eight speakers, ten minutes each, dish up our evening of fast food looking at how we fix our broken food system.
Served up by TV Chef Allegra McEvedy; Riverford Organic’s Guy Watson; Pam Warhurst CBE of Incredible Edible Todmorden; Mark Driscoll previously of WWF’s One Planet Food Programme, Guardian journalist Jo O’Connell, Angela Raffle from the Community Farm, and Simon Boyle founder of the Beyond Food Foundation.
Plus readings by author Martin Spice from his book Spade, Seed and Supper on the trials and tribulations of being an allotment holder.
Evening hosted by Bibi van der Zee of The Guardian.
If you would like to book tickets, please visit The Big Green website at www.biggreenweek.com/session/an-evening-of-fast-food
Look forward to seeing you there!
Bridget
Design and wear your own organically reared kids t-shirt!
Carrot, pumpkin or apple?
Turn your favourite fruit or veg into a character.
We know lots of children love Riverford delivery day. Rummaging through the box of fresh fruit and veg, taking a nibble from an apple, stealing a tomato or eating the WHOLE punnet of grapes when nobody is looking! Some love to help – we know one 3 year old who lugs the veg box across the kitchen floor and restocks the veg rack each week. So, with the kids in mind, we have teamed up with quirky t-shirt designer, Binky Bristol, to invite children to design a t-shirt inspired by their favourite fruit or vegetable.
The winning t-shirt!
The winning entry will have his or her design printedonto an organically reared t-shirt.
25 other lucky entrants, chosen at random, will receive one of the Binky Bristol t-shirts shown in the photos.
So, grab your coloured pencils and let your imagination go organic!
Design tips from Binky Bristol
It is best to use 2 bright colours and draw think lines so the design shows up clearly on the t-shirt. Take a look at the photos before you put pencil to paper, and then let your imagination go wildly organic. We can’t wait to see your design!
Competition details
1. The competition closes on September 10th 2013.
2. It is open to children aged 10 years and under.
3. The adult who enters the child’s design must live in the delivery area for Bristol Riverford, you can check on www.riverford.co.uk to see if we deliver in your street.
4. To enter:
– Give the picture, with name and contact details to your Riverford delivery driver or leave it out with your boxes to be collected.
– Post a photo of the drawing up on www.facebook.com/RiverfordBristol with your Riverford customer reference number
– Email a photo of the drawing and your contact details to us at Bristol@riverfordhomedelivery.co.uk.
– Take the design to one of our designated Collection Points:
- Otomí, 7 Clifton Arcade, Boyces Avenue, Clifton, Bristol BS8 4AA
- Harts Bakery, Temple Meads Station, Arch 35 Lower Approach Road,Bristol, BS1 6QS
- Oddsox, 204 Gloucester Road, Bishopston, Bristol, BS7 8NU
- Mrs Brown’s Cafe, Victoria Park (by the lodge, between the Somerset Terrace and Nutgrove Avenue entrances), Bristol, BS3 4QF
5. It would also be helpful to include:
Child’s first name
Choice and size of t-shirt if the design is chosen as a runner up. Please choose from strawberry, broccoli or sweetcorn, and the sizes are 3-4/5-6/7-8/9-10 years old.
If you have any trouble sending us the photo using a computer, drop us a line and we will send you our postal address.
Terms and Conditions
By entering the competition, you agree to allow Riverford Organics and Binky Bristol to use the t-shirt designs from your child to be used on social media, email, in print and as a t-shirt design. We would like to use children’s first names in any promotion but if you would prefer us not to, please let us know.
The judges are from Bristol Riverford and Binky Bristol, and their decision is final.
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New Bristol Riverford Supper Party at The Devilled Egg Kitchen Academy
– Michelin-trained chef creates seasonal, organic menu for 10 special guests –
We have teamed up with The Devilled Egg Kitchen Academy to host the brand new monthly Bristol Riverford Supper Parties. The supper is limited to 10 guests who share a 3 course menu around one long table.
I was lucky enough to host the launch evening on behalf of Bristol Riverford, and enjoyed a fantastic evening. The best recipes start with the best ingredients, and the combination of Riverford’s farm fresh, organic produce with Barbora’s creative flair create a true joy for the tastebuds! My favourite was the lamb served with pistachios and rose petals – beautiful to the eye and the belly!”
Monthly supper party with farm produce
The monthly event will showcase organic farm produce, including fruit, veg, eggs, meat and dairy products. Dishes will depend on what is in season and the contents of the Riverford box that month, and head chef at The Devilled Egg, Barbora Stiess will whip up a three-course feast for guests to share. The meal is created around the delicious vegetables and a vegetarian main is available instead of the meat.
April saw the launch of the event as 5 lucky competition winners took guests along to the Devilled Egg for an evening of food and wine. Dishes included a leek and sheep’s cheese tart and a stuffed shoulder of lamb with lots of delicious vegetable accompaniments such as purple sprouting broccoli with toasted almonds and chilli, and a carrot, hazelnut and a spelt salad. This was followed by a delectable choice of three puddings including orange ricotta cake – Barbora made the ricotta with Riverford milk – and an apple, pear and blueberry crumble.
Commenting on the launch, director at the Devilled Egg Kitchen Academy, Barbora Stiess, said: “We are thrilled to be hosting the supper parties. The produce on offer from Riverford is fantastic, so it is always easy to put together a fabulous menu. The first one was a huge success and we look forward to many more to come. “
Nick Riley who runs Bristol Riverford said: “I wanted to bring the taste and experience of The Field Kitchen – Riverford’s well known farm restaurant – to Bristol. In Barbora and Kirsty I have found the perfect team to do this, and our first event was a great success. Our farm-based restaurant is all about guests sharing the best of what the season has to offer, in an informal atmosphere, where the veggies are the real stars – and this is what we now have in Bristol.”
Book Early!
There are only 10 places each month at the Bristol Riverford Supper Party. So you need to book early to avoid disappointment. Come alone and leave with a host of new foodie friends, or bring a group. The atmosphere around the table was extremely convivial, and there was a real appreciation for good food. We’re looking forward to sharing this true foodie experience with many more lucky guests every month.
The Bristol Riverford Supper Party is held on Friday evenings, from 19:00pm – 21:30pm at The Devilled Egg Kitchen, Clifton. It costs £26.50 for a 3 course meal, and organic Riverford wine is also available. The next dates are:
17th May
14th June
19th July
23rd August
To book contact the Riverford Bristol office on 0117 982 1006 or email Bristol@riverfordhomedelivery.co.uk
Trial introductory cooking workshops to inspire new customers, with 10 lovely recipes below!
Last night Bridget and I hosted one of two trial introductory cooking workshops, we have our second next Thursday 25th.
The ‘introductory’ cooking workshops are designed for customers that are new to getting a vegetable box, and would like some inspiration and top tips on getting the most from their box. They are mainly demonstration based, with some very helpful audience participation – which keeps it fun!
A big thank you to all the lovely guests from last night, that did a wonderful job assisting in the busy kitchen!
We managed to whip up 10 delicious vegetarian recipes in just over 2 hours! The kitchen was pretty busy at the mid-way point – but we got there in the end! ;0)
The recipes included ideas for breakfast, lunch and dinner, snacks and even dessert too. There were lots of tips for saving on time and energy. We talked about the health benefits of many of the recipes and the importance of organic food for health.
We tried lots of Riverford yummy extras, like Godminster Cheddar, the rich organic eggs, and lovely unwaxed, organic lemons transformed several of the dishes.
Hopefully everyone left with a happy belly and an inspired mind.
We will be assessing the success of the two workshops, making necessary adjustments and hope to offer them more regularly to new customers, or anyone needing a little inspiration later in the year.
In the meantime here are the recipes:
Breakfast, lunch, dinner, snacks & pud!
- Gorgeous green smoothie
- Healthy carrot muffins
- Gluten free pumpkin bread
- Raw mushroom pate & crudities
- Squash & goat cheese puy lentils
- Baby spinach salad
- Leek, pepper & Godminster chedder frittata
- Moroccan carrot salad
- Fennel & tomato risotto
- Secret chocolate orange mousse
1. Gorgeous Green Smoothie
Ingredients
- Large handful of spinach leaves
- 1 banana
- 1 apple
- 1 pear
- 1 orange
- ½ inch fresh ginger
- squeeze of lemon / lime
- 1 tsp hemp powder (optional)
- 1 tsp coconut oil (optional)
- Water to cover
- Couple of ice cubes
Serves 2
Put all ingredients into your blender and blitz!
Enjoy the beautiful hydration, the vitamin and mineral hit, and the sweet creamy sensation.
Delicious.
2. Healthy Carrot Muffins
Ingredients
- 1 egg
- 200ml Riverford natural yogurt
- 1 orange, juice and zest
- 250g gluten free self raising flour (or regular if you prefer)
- A pinch of sea salt
- 5 tbsp of honey, plus a drizzle for the tops
- 1 large or 2 small carrot, coarsely grated
- 3 tsp mixed spice
- A handful of dried fruit (raisins/chopped dates/apricots)
- A handful of nuts and/or seeds (walnuts/pumpkin seeds)
- Olive oil to grease muffin tin OR greaseproof silicon cupcake cases
- A pinch of oats and nuts/seeds for the top
Makes 12 cupcakes or 9 muffins
Whisk the yogurt, orange juice and zest and honey in a jug, then whisk in 1 egg and set aside.
(N.B this makes a delicious, healthy orange flavoured yoghurt without the egg, and with a little less honey).
Sieve the flour into a large mixing bowl, fold in the mixed spice, grated carrot, dried fruit and nuts. Pour the egg-yog mix over the top. Then gently fold it through with a metal spoon, just until everything’s combined. Be careful not to over mix it – so fold, don’t stir or whip.
Divide between 9 holes of a lightly oiled or lined muffin tin, or 12 cupcake cases. Top each unbaked muffin with a pinch of oats and/or seeds and a drizzle of honey.
Bake at 180°C/Gas 4 for approx. 20 mins, or till a skewer inserted in the centre comes out clean.
Perfect for breakfast, or a healthy snack anytime of day! ;0)
3. Gluten-free Pumpkin Bread
Ingredients
- 450 g grated raw pumpkin / squash
- 4 whole organic free-range eggs
- 1/2 tsp sea salt
- 60 ml olive oil or cold pressed coconut oil
- 300g self raising gluten free flour
- pinch nutmeg (optional)
- 1 tablespoon honey (optional)
- pumpkin seeds to sprinkle on top (optional)
Preheat your oven to 150 – 160 C. fan forced or 180 C if your oven has no fan.
Combine the grated pumpkin, eggs, salt, nutmeg and oil into a bowl.
Fold in the flour.
Grease a small metal loaf tin (approx. 15cmx10cm, by 8cm deep).
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 – 1 ½ hours – check after 1 hour and test as times may vary depending on your oven and temperature. Check with knife – it should come out clean.
Remove from the oven and allow to rest in the tin… or if you can’t resist serve whilst warm with Riverford Brue Valley butter – delicious!
When cool, enjoy slices with avocado or topped with nut butter. Great for breakfast toasted or anytime of day!
It only lasts a couple of days – so keep in an air-tight container, in the fridge. Freeze half of it if you won’t use it within 2 days.
Options:
- Try varying the flour you use. For a richer, denser loaf that is higher in protein, replace the flour with ground almonds and 2 tsp baking powder. Or use a mixture of ground almonds and flour. Try other flours such as buckwheat or wholemeal if you’re happy with gluten.
- Replace the eggs with half a 400g can of coconut milk for a vegan alternative.
- Replace the honey and nutmeg with other herbs such as chopped rosemary or thyme for a more savoury bread.
- Replace the pumpkin with other root veg, beetroot works very well with thyme. Experiment!
4. Raw Mushroom Pate & Crudites
Ingredients
- 4 large Portabello mushrooms
- Small handful of Cashews
- 1 or 2 cloves of garlic, crushed
- 2 tbsps Tamari (to taste)
- 2 tbsps Olive oil, plus extra to loosen
- Pinch of good quality salt
- Crudities – cucumber, celery, carrot
Serves 4
Chop the mushrooms and cover with tamari, olive oil, crushed garlic and salt and leave for about ½ hour to marinade.
In a food processor blitz cashews until fine, (this is easier if you pre-soak them for ½ hour). Add in mushrooms. Blitz and add additional olive oil to desired consistency.
Serve with crudités or fresh bread.
Keeps for up to 3 days in the fridge.
Intensely mushroomy! Great snack, starter, or side dish to take for lunch.
5. Squash and Soft Sheep Cheese Puy Lentils
Ingredients
- ½ butternut squash, peeled and diced
- 1tsp Garam Masala spice
- ½ pack (50g) of Riverford Sussex Slipcote sheep cheese, crumbled
- 70g puy lentils
- 1 bayleaf
- handful of parsley, chopped
- handful of toasted pumpkin seeds
Dressing
- 3tbsp olive oil
- 1tbsp cider vinegar
- 1tsp honey
Serves 2
Roast the diced squash with olive oil, S&P and Garam Masala spice for about 20 minutes, or until nicely roasted.
Meanwhile rinse the puy lentils, then bring to the boil in a pan of water with a bay leaf, reduce to simmer for about 20minutes, until lentils are tender. Remove bayleaf, and drain excess water.
Combine the squash and lentils. Make up the dressing and stir through whilst warm. Season well with S&P. Crumble over the sheep cheese, then scatter with pumpkin seeds and parsley. To bulk this salad out, add in some additional baby spinach or mixed salad leaves.
6. Baby Spinach Salad
Ingredients
- 1 bag of washed baby spinach leaves
- ½ pack (50g) of Riverford Sussex Slipcote sheep cheese, crumbled
- toasted pistachios / walnuts
- 1 finely sliced small red onion / shallot
Dressing:
- 4 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- 2 tsp Dijon mustard
Serves 2
In a large bowl, combine all the dressing ingredients
Stir in the other salad ingredients and allow to stand for 5 mins to infuse.
A simple spinach salad can be easily whipped up from any combination of ingredients, with a variety of dressings.
As a guide the ratio of oil to vinegar in most dressings is 3:1. (3 parts oil, 1 part vinegar)
7. Leek, Pepper and Godminster Cheddar Frittata
Ingredients
- 4 sliced leeks
- 2 finely sliced red peppers
- olive oil
- S&P
- 6 eggs
- equal quantity of milk or water to eggs
- left over roast potatoes
- 100g Godminster chedder, grated, or cheese of choice.
- Small handful wild garlic, chopped / fresh thyme
Serves 4- 6 with a salad
Thoroughly grease a 30cm x 25cm, by 3cm high roasting tin. Add sliced leeks and peppers with a good drizzle of olive oil and seasoning and roast in a moderate oven for about 20 minutes until nicely roasted.
Scatter roasted potatoes evenly into roasting tin with roasted leek and peppers. Sprinkle over wild garlic / fresh thyme and grated cheddar.
Whisk eggs with an equal quantity of milk / water, season well, then carefully pour over roast vegetables, making sure everything is evenly distributed.
Bake in oven at 180 for approx. 20 – 25 minutes, until set and golden.
Slice into squares with a plastic spatula, and serve with a fresh green salad.
NB This can be made with any selection of seasonal vegetables – raw, roasted or sautéed, with or without the potatoes. Experiment! Make sure you soak the empty roasting tin straight away in hot water – for easy washing.
Delicious hot or cold – makes the perfect packed lunch the next day.
8. Moroccan Carrot Salad
Ingredients
- About 8 carrots, coarsely grated
- 1 can chickpeas, rinsed, and lightly toasted in a pan with oil, salt and ½ tsp cumin seeds
- 1 handful golden raisins
- 1 handful roasted, unsalted cashews, coarsely chopped
- 1 handful coarsely chopped coriander, plus leaves for garnish
- 1 handful chopped fresh mint
Dressing:
- 1 lemon, finely zested and juiced
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp Ras el Hanout
- 1 tsp honey
- pinch sea salt
- 4 tbsp Olive Oil
Serves 4
In a large bowl, combine all the dressing ingredients
Stir in the carrots, toasted chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. Let stand for 5 minutes. Top with the cilantro leaves.
9. Fennel and Tomato Risotto
Ingredients
- knob of butter (about 50g), plus a little extra to finish
- 2 tbsp olive oil
- 1 bulb fennel, trimmed + finely sliced
- 300g risotto rice
- 6 whole tomatoes, cut into eighths, seeds removed
- splash white wine (optional)
- 1.2 litres veg stock
- a few leaves fresh tarragon, chopped, or use the fronds from your fennel bulb
- grated parmesan to serve
Serves 4
In a large heavy-based saucepan, heat the butter and oil. Add the fennel, reduce the heat and cook gently for about 8-10 mins, until the fennel has softened and is turning a golden colour.
Add the risotto rice and stir for 2-3 mins. Add the tomatoes, the white wine if using, then gradually add a ladle of stock at a time, until all the liquid is absorbed and the risotto is tender but still has some bite (about 20-25 mins). Season well with salt and pepper and stir in the fennel fronds or tarragon.
Add another knob of butter and stir into the risotto to melt. Serve sprinkled with grated parmesan cheese.
Super easy, super tasty.
Taken from the Riverford recipe page.
10. Secret Chocolate Orange Mousse!
Ingredients
- 1 avocado
- zest of 2 oranges, and juice of 1
- 3 tbsp cocoa / raw cacao powder (raw cacao is not heated to such high temperatures and retains more of the beneficial nutrients – it’s now available in most health food stores)
- 1 tbsp honey
- optional: 1 tbsp of organic coconut oil – this adds beneficial nutritional properties and extra creaminess – (not essential)
- extra zest and grated dark chocolate for garnish
Serves 2
Simply blend until super smooth, and enjoy!!
Add additional honey for a sweeter taste.
That’s the 10 recipes!
Try using these recipes with different seasonal ingredients. Let us know what you come up with. ‘Necessity is the mother of invention!’
Enjoy cooking!
Kirsty x
Free Tickets to the First Riverford Bristol Supper Party!
Have you been to our award-winning Riverford Field Kitchen at our farm in Devon? Then you’ll know we’re all about sharing great food, fresh from our fields.
Five creative vegetable dishes and one delicious meat dish are passed around for everyone to help themselves. It’s like the best family roast experience you’ll ever have. Then a decadent array of desserts is displayed on the kitchen table for you to drool over and make the tricky choice.
Our Riverford Supper Party in Bristol
We have teamed up with Michelin-star trained chef Barbora Stiess from the Devilled Egg to create similar dishes to those served in the Field Kitchen at a monthly supper club here in Bristol. The cost will be just £26.50 per person for 3 courses, including a light antipasti starter.
There will only be 10 places each month, so please book ahead. It will be a great opportunity to share some delicious food, meet fellow customers and be inspired by the recipes, all of which will be available to take away.
To book ahead for May or June, please call the Bristol Riverford Office on 0117 982 1006.
Free tickets to launch event!
To launch the first Bristol Supper Party we have 5 pairs of free tickets for yourself and a friend.
The first supper is on Friday 19th April, from 6.30pm to 9.30pm at The Devilled Egg, Clifton, Bristol.
If you would like to be one of the lucky first guests, then enter our competition by Friday 12th April.
How to enter
Log onto our Facebook page and complete the sentence below, and we’ll pick our favourite 5 entries, and contact you over Facebook. Winners will receive 2 free tickets to the launch event. Tickets will be for this event only, and will not be valid for future events.
“I would love to have a Bristol Riverford dining experience because….”
All entries via our Facebook page:
https://www.facebook.com/RiverfordBristol
If you prefer, you can enter the competition via our blog page. Simply put your entry in the comments box underneath this blog post. Please ensure you leave either your customer ID or your email address so we can contact you if you win.
Good luck!
Has Easter left you with an insatiable appetite for chocolate and all things sweet?!
I certainly enjoyed indulging in some chocolate and various Easter treats on Sunday – which has left me craving for more. That’s the trouble with sugar, it leaves you wanting more.
Sweet Vegetables
Sweet vegetables are a great solution to combat sugar cravings, they satisfy the desire for a sweet taste without causing the body to crave more.
Here’s a recipe to help you combat those sugar cravings, and get you back to your veg box, and feeling healthy and vibrant.
Pumpkin Bread
Ingredients
- 450 g grated raw pumpkin / butternut squash / other sweet root vegetable
- 4 whole organic or free-range eggs
- 1/2 tsp sea salt
- pinch nutmeg
- 60 ml olive oil or macadamia nut or cold pressed coconut oil
- 2 teaspoons gluten free baking powder
- 300g ground almonds OR a combination of flours of choice – buckwheat and almond work well, or a gluten free mixed flour
- 1 tablespoon honey (optional)
- pumpkin seeds to sprinkle on top (optional)
- This recipe can be adapted by adding chopped fresh rosemary or chilli flakes to make a savory bread.
Method
Preheat your oven to 150 – 160 C. Fan forced or 180 C if your oven has no fan.
Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
Add the almond meal and baking powder and mix well.
Line a loaf tin with baking paper at the base and the sides. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature. Check with knife – it should come out clean.
Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin.
Cool and enjoy slices with avocado or topped with nut butter. Great for breakfast or anytime of day! It only lasts a couple of days – so keep in an air tight container or in the fridge. Freeze half of it if you won’t use it within 3 days.
Serve with nut butters or topping of you choice.
Options:
Use half buckwheat or gluten free flour and half ground almonds – to make a slightly lighter, less rich, and less expensive bread.
Replace the eggs with half 400g can coconut milk for a vegan alternative.
Replace the honey and nutmeg with other herbs such as chopped rosemary or thyme for a more savoury bread.
Try using other sweet root vegetables such as parsnips, sweet potatoes or even beetroot!
bristolriverford 