Gallery

Gallery

A snapshot of live in the Riverford Field Kitchen restaurant, garden and polytunnels. See what we grow and how we cook it!

Head Chef @Lewis_glanvill believes that gathering

Head Chef @Lewis_glanvill believes that gathering and eating foraged foods is a great way to understand and respect nature. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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"Autumn is a time of abundance for edible wild foods, when hedgerows are heavy with ripening fruits and nuts. Unlike shop-bought farmed foods, wild foods are not readily available at any other time and this means you really must make the most and capture those flavours before they disappear into the hedgerow for another year".⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Lewis has written about his favourite wild recipes for @riverford magazine #WickedLeeks, including sea buckthorn tart and elderberry honey. Link to full article on Hedgerow Treasures in stories and link in bio.

Roasted cauliflower with tomatoes and kale. A wond

Roasted cauliflower with tomatoes and kale. A wonderful dish celebrating seasonal produce. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Our organic cauliflower is grown slowly on mineral-rich soil in Devon. This method produces smaller, firmer caulis with exceptional flavour and crunch. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We've added in the last of the tomato harvest and gorgeous, green kale to the roasted cauliflower for this dish, giving us the Autumn feels.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#foodmadegood #livelifeontheveg #organic #seasonal

Did you know kale was originally grown to feed cow

Did you know kale was originally grown to feed cows and sheep through the winter. Given half a chance the @riverford dairy cows will eat radicchio, asparagus and grapefruit too!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@pennyhemming has grown 5 varieties this year. Dazzling Blue, Red Russian, Nero de Toscano, Cavallo Brocollo Spigariello and F1 Redbor. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Like cabbages, kales are members of the brassica family; virtually anywhere in the world, from the tropics to the Arctic circle, you will find varieties that have been bred to suit local conditions and culinary traditions. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We will be talking more about the different varieties tomorrow on the grid and in our stories today.

R E C I P E ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This dish

R E C I P E ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This dish is a celebration of seasonal produce. A beautiful balance of bittersweet griddled radicchio, sweet roasted squash & salty cheese. Serves 4⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 heads of radicchio⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp balsamic vinegar, plus extra to serve⠀⠀⠀⠀⠀⠀⠀⠀
About 5 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large butternut or crown prince squash, peeled & cut into wedges no more than 2cm wide
Leaves from a small bunch of flat-leaf parsley, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g hazelnuts, toasted & roughly chopped
125g goat’s cheese⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt & black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method⠀⠀⠀⠀⠀⠀⠀⠀⠀
Heat a cast-iron griddle pan until really hot. Heat the oven to 190°C/Gas 5.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Cut each radicchio head into eight wedges, keeping the root end intact. Put into a shallow bowl and season all over with a few pinches of salt, the balsamic vinegar and a drizzle of olive oil. Gently rub the radicchio wedges so that all sides are lightly oiled.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In batches, lay the squash on the hot griddle and cook for a minute or two on each side until lines appear (you are not trying to cook the squash through, just mark it).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Transfer the squash to a roasting tin and gently toss with salt, pepper and just enough oil to lightly coat. Roast for 20 minutes, or until cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Meanwhile, griddle the radicchio in batches – again just a minute or two on each side to give the wedges colour. As each piece is done, lay it in the oil and vinegar in the bowl so it can soak up more of the dressing.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add the griddled radicchio to the roasting pan along with the squash for the final 10 minutes of cooking.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Put even amounts of squash and radicchio on to individual plates, sprinkle over the chopped parsley and hazelnuts, then crumble the goat’s cheese over the top. Put extra balsamic vinegar on the table for those who’d like more.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#seasonal #foodmadegood #organicveg

Serving a seasonal dish of beetroot, radicchio, pi

Serving a seasonal dish of beetroot, radicchio, pickled tropea onion & walnut. The colours can't help but make you feel very Autumnal. ⠀⠀⠀⠀⠀⠀⠀⠀
Cooking softens the bitterness of radicchio considerably – wilt into a risotto or make a creamy pasta sauce with salty bacon and a few fried mushrooms. Grilled radicchio is beautifully tender – just right served bubbling in a creamy, cheesy sauce.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you're a fan of the bitterness, then eating it raw in salads is also an option. To prepare, cut the heads into quarters lengthways, cut out the core, then slice into ribbons. Glorious in salads where its bitterness is balanced by sweet and creamy flavours – think pear, walnut and blue cheese with balsamic vinaigrette.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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See our stories for the full veg hack from Guy Singh-Watson

Radicchio’s bold, dark red leaves have a fabulou

Radicchio’s bold, dark red leaves have a fabulous bitter flavour – just the thing to revive a jaded winter palate.

Radicchio looks like a pretty lettuce, but is more closely related to dandelion. Dandelion greens, radicchio, escarole, curly endive, Belgian endive, and pain de sucre all share the characteristic bitterness derived from their wild dandelion-like ancestors and, to varying extents, have retained a hardiness that allows most to thrive even in a dismal Devon winter. Radicchio can be in season from July to December and, in the mild south west, sometimes through to March.

For years @riverford have been growing radicchio for the veg boxes, trying to convert more customers to this vibrant winter leaf. Guy is such a fan even his wedding cake was decorated with the leaves! Italians are also crazy about its bold, bitter flavour: raw in salads, or griddled or roasted until mellow, radicchio has the potential to revive a palate jaded by stodgy cold-weather cooking.

C A R R O T S Penny sowed a few varieties of carr

C A R R O T S
Penny sowed a few varieties of carrot in the Field Kitchen Garden at the beginning of June. Carrots are notoriously tricky to grow and it's fair to say that 2020 hasn't been our most successful year (a common theme we think 🙈).

A couple of years ago we had carrots growing out of our ears, a bumper season. Yet following the same practices this year and the results are somewhat different. There are so many variables that its difficult to pinpoint exactly why but its important to see that even professional gardeners and growers have failed crops sometimes.

Will that stop us trying again next year? Not at all. @pennyhemming loves a challenge!

Starting to wonder if there's any veg that @pennyh

Starting to wonder if there's any veg that @pennyhemming won't string up on the restaurant walls! Proudly displaying her bumper crop of Tropea onions!

It's the start of the UK apple season and we're co

It's the start of the UK apple season and we're combining two English classics on our pudding menu this week. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If you like apples and like custard then this is the perfect pud for you; our burnt apple custard tart.

Here's a recipe which we served to lucky brunch gu

Here's a recipe which we served to lucky brunch guests on Saturday but it could also double up as a dessert. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Poached pears are easy to prepare and the floral notes in the chamomile tea add an extra level of sweetness, with a wonderful crunch from the granola. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe makes more granola than you will need but it will store well for weeks. All you need now is someone to make breakfast in bed for you! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the pears:⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 pears⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 litre water⠀⠀⠀⠀⠀⠀⠀⠀⠀
300g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
chamomile tea ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For the granola:⠀⠀
30ml veg oil⠀⠀⠀⠀⠀
130ml golden syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
30ml honey (don’t use for vegan option)⠀⠀⠀⠀⠀⠀⠀⠀⠀
700g buckwheat⠀⠀⠀⠀⠀⠀⠀⠀⠀
600g hazelnuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g pumpkin seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g sesame seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Here's how:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Preheat oven to 170°C/Gas 3. Mix all the granola ingredients together. Lay greaseproof paper onto baking trays and spread the granola mix out evenly. Bake at 170°C/Gas 3 for 20 minutes, turning the ingredients over half way through so that it evenly bakes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Meanwhile, peel and core the pears. Put the pears, water, sugar and a scoop of loose chamomile tea or two tea bags into a pan. Simmer for 15 minutes until the pears are soft.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Remove the pears and slice in half. Roll the pears in the buckwheat granola so you have an even covering. Serve with a scoop of yogurt, creme fraiche, mascarpone or oat cream.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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(This recipe can be vegan if you don’t use honey in the granola).

Luscious organic Crown Prince squash. Blue-grey sk

Luscious organic Crown Prince squash. Blue-grey skinned with dense orange flesh, this variety is a favourite with our chefs for its consistent flavour and all-rounder qualities. You can’t go wrong, whether you want chunks roasted to caramelised sweetness, buttery mash, or a slow-simmered, toothsome addition to a stew or curry. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pastry Chef Sheena has an altogether sweeter use for it this week – Crown Prince cake with Chantilly cream. Squash works just as well as carrot in a cake, making for a sweet, moist result. Thankfully, we have a lot of squash so we're looking forward to a lot of cake! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#foodmadegood

We have a lot of fun growing squash in the polytun

We have a lot of fun growing squash in the polytunnel, but it's a different ball game when growing them on a commercial scale. We hear from @Riverford squash grower Clive Martin: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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"Squash is usually a failsafe crop, but this has been the most difficult growing season we’ve ever had. We grow ours from seed in our nursery, & around the time we transplant them, in mid May, we had a couple of late frosts. Then later on, we had a drought & the ground was so dry we just couldn’t keep some alive.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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My farm is in March, in the Fens of Cambridgeshire, so it's quite exposed. At the time of planting it was dry & very windy; it felt like planting in the Sahara Desert on some days & I don’t think the plants liked that. I would say our yields are around 40% down, so it'll be a shorter season than usual. It was really split across varieties; for example Green Kabocha, which is normally really resilient, just didn’t take at all. On the other hand, Crown Prince & Harlequin have done quite well, as has Delicata.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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We grow about 25 varieties of squash in total, including lots of mini ones. People always imagine they’re all grown together in one field, but they’re actually grown in blocks according to variety. I also grow Tenderstem broccoli, asparagus, rhubarb & Globe artichokes, as I like perennial crops & also tend to specialise in the more unusual ones.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For harvesting, 5 or 6 people will go & cut the squash by hand, before a tractor comes along with a half tonne box, with people following behind to put them in. Next, they’re taken to the squash store, an old grain barn with a ventilated floor, which we use to blow air over them to cure the tops. You need to dry the necks of squash, as once they’re dry, they’re sealed, & that stops bacteria getting in. It also hardens their skins; they’re kept in store sometimes until Christmas, before the quality starts to go.

Autumn has well and truly arrived. It's the season

Autumn has well and truly arrived. It's the season for squash and pumpkins, but there are so many other delights that the colder weather brings to our plates. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Seasonal stars:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cavolo Nero⠀⠀⠀⠀⠀⠀⠀⠀⠀
Leeks ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Beetroot⠀⠀⠀⠀⠀⠀⠀⠀⠀
Romanesco⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mushrooms ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Curly kale⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chard⠀⠀⠀⠀⠀⠀⠀⠀⠀
Spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
Potatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Carrots⠀⠀⠀⠀⠀⠀⠀⠀⠀
Parsnips⠀⠀⠀⠀⠀⠀⠀⠀⠀
Savoy cabbage ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Apples⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pears ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Plums ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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What seasonal star tastes like Autumn to you?⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#LiveLifeontheVeg

RECIPE - fig leaf panna cotta⠀⠀⠀⠀⠀⠀⠀

RECIPE - fig leaf panna cotta⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This tempting dessert is on the menu for our lucky guests this week. A root to shoot pudding using the whole of this seasonal star. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Fig leaves give the most sweetest, richest, figgiest of flavours when infused into the cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 litre double cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
160g sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 leaves gelatine⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 fig leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Method:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Toast the fig leaves for 5 minutes in the oven at 170C. Warm the cream to just below boiling and pour into a bowl with the toasted fig leaves. Cling film and infuse over night. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The next day strain the cream into a pan and bring to the boil with the sugar. Bloom the gelatine in cold water for 5 minutes. Take the cream of the heat and whisk the gelatine into the cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pour into moulds and set in the fridge over night. To tip out dip the moulds into boiling water for a couple of seconds then tip onto a plate. Serve with chopped figs and blackberries.

#foodmadegood #roottoshoot

A delicious sweet and fruity roast fig, rosemary a

A delicious sweet and fruity roast fig, rosemary and honey tart. Figs and honey are one of those classic combinations that just works so perfectly together. A dollop of mascarpone cuts through the sweet and stickiness of the figs and makes a wonderful Autumnal dessert.

Figs feature on our pudding menu a lot at this tim

Figs feature on our pudding menu a lot at this time of year. There's something about their jammy sweetness which makes them warm and comforting when it's cold and damp outside.

@Riverford organic figs are grown by José Maria Agusti, ripening in the Spanish sun near Barcelona. He grows two varieties: classic black Cuello de Dama Negra, and an unusual white variety. Both just as sweet as each other.

Penny grew watermelons 🍉 again this year. This

Penny grew watermelons 🍉 again this year. This one is a variety called Blacktail Mountain. The flesh is red and deliciously sweet.

We used them at our Feast over Fire suppers in August and September - check out our reels to see our watermelon 'sashimi.

However, now it's in the hands of our drinks expert @masterdrinksmith Gemma who is making fermented watermelon soda out of it. On our drinks menu soon!

Beautiful flowers. The Dahlias grown by @pennyhem

RECIPE: Green tomato ketchup ⠀⠀⠀⠀⠀⠀⠀

RECIPE: Green tomato ketchup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Green tomatoes are essentially perfect in every way. Their only challenge is that their sweetness hasn't had a chance to develop. If you have green tomatoes leftover from this summers crop then this ketchup makes the most of their un-ripened flavour and is the perfect seasonal accompaniment.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1 large red onion , peeled and roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ bulb fennel , trimmed and roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 stick celery , trimmed and roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 cm piece of ginger , peeled and roughly chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cloves garlic , peeled and sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ fresh red chilli , deseeded and finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bunch fresh basil , (30g), leaves picked, stalks chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tablespoon coriander seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cloves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 kg green tomatoes chopped, plus 500g tinned plum tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
200 ml red wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
70g soft brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Place the vegetables in a large saucepan with some olive oil and the ginger, garlic, chilli, basil, coriander seeds and cloves (you can leave the chilli out if you're not a fan of any heat). Season with salt & pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Cook gently over a low heat for 15 minutes, or until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add the basil leaves, then blend in a food processor or with a hand blender and sieve it to make it smooth. Pour the sauce into a clean pan and add the vinegar and sugar.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heat up and simmer until it reduces and thickens to a ketchup consistency. At this point, correct the seasoning to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months.

#foodmadegood

Tomato, coriander, Tropea onions and ricotta. Poss

Tomato, coriander, Tropea onions and ricotta. Possibly the tonic needed on a rainy October Sunday - it was definitely appreciated by our guests last week. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Another wonderful way to use up the last of the Summer tomatoes and the delicious, Italian onions grown by @Pennyhemming. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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What's your favourite recipe for using up the last of the tomatoes?

#foodmadegood

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