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

Penny's winter jobs #2 Even after the polytunnel

There is always a long list of jobs to do in the F

RECIPE Beetroot, fennel and clementine salad. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The earthy beets, dill and allspice give this salad a distinctly Scandi feel, but they are all flavours we find comfort in at Christmas. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients ⠀⠀⠀⠀⠀⠀⠀⠀⠀
600g beetroot⠀⠀⠀⠀⠀⠀⠀⠀⠀
olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 clementines⠀⠀⠀⠀⠀⠀⠀⠀⠀
salt and pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
80g bulghur wheat⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 fennel bulb⠀⠀⠀⠀⠀⠀⠀⠀⠀
40g toasted hazelnuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp ground allspice⠀⠀⠀⠀⠀⠀⠀⠀⠀
15g dill⠀⠀⠀⠀⠀⠀⠀⠀⠀
150g baby spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Preheat your oven to 190°C/Gas 5. Peel the beetroots and cut them into equal-sized wedges. Place them in a roasting tin and mix with 2 tbsp of olive oil. Squeeze in the juice of 1 clementine, season well with salt and pepper, and cover the tray with foil. Roast in the oven for 30 mins. When they are tender to the tip of a knife, remove the foil and return to the oven for 10 mins to take a little colour and reduce the liquid a little. Remove and set to one side to cool slightly. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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While the beets cool, put a kettle on to boil. In a heatproof bowl, mix the bulghur with ½ tbsp of olive oil and a generous pinch of salt. Pour over enough boiled water to cover it by 2cm. Cover the bowl tightly with clingfilm and set aside for 20 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Peel the 3 remaining clementines and slice them into rounds. Halve the fennel bulb. Trim away the root end and any tough stalks. Slice each half, as thinly as you can, lengthways. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Roughly chop the toasted hazelnuts. Mix them with a dash of oil and a pinch of salt. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add the fennel and clementine slices into the beetroot roasting tray with the vinegar, allspice, 2 tbsp of oil and half the dill. Taste and season to your liking. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Drain and discard any remaining liquid away from the bulghur. Fold it into the tray along with the baby spinach. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pile it onto a serving plate and garnish with the hazelnuts and remaining dill.

RECIPE Smashed roast potatoes with onion and sage

Yes we are reopening next week - and what a week t

Many of us are just one or two steps away from nee

The pandemic this year has bought challenges to th

Our favourite thing to do is impart our knowledge

We need to talk Christmas.⠀⠀⠀⠀⠀⠀⠀⠀

Deep-fried cauliflower is a Riverford Field Kitche

Sweet roasted cauliflower and raisins with harissa

Cauliflower and Romanesco are at their best betwee

Recipe - romanesco steaks, za'atar and tahini.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Za'atar is a Middle-Eastern herb and spice mix which marries beautifully with Romanesco cauliflower. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Romanesco⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 garlic cloves⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 bag thyme⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 lemons⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tsp dried oregano⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp sesame seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
150g couscous⠀⠀⠀⠀⠀⠀⠀⠀⠀
20g sultanas⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp tahini paste⠀⠀⠀⠀⠀⠀⠀⠀⠀
30g parsley⠀⠀⠀⠀⠀⠀⠀⠀⠀
15g coriander⠀⠀⠀⠀⠀⠀⠀⠀⠀
10g mint⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 handfuls baby spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ tsp chilli flakes - optional⠀⠀⠀⠀⠀⠀⠀⠀⠀
salt & pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1. Preheat the oven to 200°C/Gas 6. Cut the Romanesco into 2cm-thick slices. You should get two whole ‘steaks’; the other slices may break up.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Peel and finely grate the garlic. Pick 2 good tbsp of thyme leaves. Finely zest 1 lemon.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. To make the za’atar, mix half the garlic with the thyme⠀⠀⠀⠀⠀⠀⠀⠀⠀
leaves, dried oregano and sesame seeds in a mug with 2 tbsp of olive oil. Season to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Line a large baking tray with baking paper. Lay the Romanesco steaks in one layer on the tray (along with any smaller pieces that may have broken off). Rub the za’atar mix all over the Romanesco. Roast for 20-25 mins, until the Romanesco is tender with a little bite and turning golden brown.⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Boil a kettle. Tip the couscous into a large bowl with the lemon zest and sultanas. Season. Pour over enough boiled water to cover it by 1cm. Cover with a plate.⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Add the tahini to a mug and mix with the remaining garlic and the juice from 1 lemon. Season and add a splash of water to create a smooth, fairly thick dressing.⠀⠀⠀⠀⠀⠀⠀⠀⠀
7. Finely chop the parsley and coriander. Strip the leaves from the mint and finely shred them. Fluff the couscous up with a fork. Stir through a couple handfuls of spinach, chilli flakes and the herbs. Season and add more lemon juice to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
8. Serve the Romanesco on top of the couscous and drizzle over the tahini dressing.

Cauliflower’s glamorous sister has arrived: nutt $Cauliflower’s glamorous sister has arrived: nutty, crunchy romanesco.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You can’t fail to be impressed by the bright lime green colour and mathematical perfection of romanesco. And its virtues extend beyond this marvellous appearance. With a crunchy texture and a nutty flavour somewhere between cauliflower and calabrese, it is one of the few ‘novelty’ veg that tastes better than its more common relatives.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Romanesco cauliflower (also called romanesco broccoli) has beautiful, fractal-patterned green curds. You might think it is a fancy modern invention – the latest supermarket gimmick – but actually it’s an old Italian variety. It’s at its best from September through to November and can be treated pretty much like white-curded cauliflower.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We don't grow these in the Field Kitchen Garden. Penny tried a few years ago without much success but is thinking about giving them another try. If you're a @Riverford customer you will be receiving these in your veg box!$

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