Riverford Recipe Box – An Organic Feast – Giveaway #72
We get a fortnightly organic veg box from Riverford to supplement the vegetables we grow, but it was only recently I became aware that there is also such a thing as a Riverford recipe box. How intriguing. As well as getting to try one of the boxes, I also have one to offer my readers as a giveaway.
I’ve heard of the recipe box concept, of course and have even tried one, but the Riverford scheme is slightly different. It’s organic for a start and most of the items are sourced from its own farms and shop, making it an in-house production. I love the idea of cooking things in ways I might not otherwise have thought of; this also helps give me inspiration for future dishes. I suspect I might never have thought to make a curry out of celeriac, but I was given the ingredients and recipe for celeriac curry with chard & cardamom rice, so I went for it. And guess what, it was delicious. As it turned out, we didn’t get chard, but pak choi instead, the joy and challenge of seasonal provisioning. The rice was brown basmati which is probably my favourite, being nutty and slightly chewy. The meal was the only vegan one of the three. It was brightly coloured, warming and filling, just what we needed on a cold winter’s night.
When I say there is a Riverford recipe box, I actually mean boxes. You can choose from the original recipe box, a quick recipe box or a vegetarian one. We received a vegetarian box for two. Ostensibly this provided three meals, but we actually got five out of it. Erring on the side of generosity certainly meets with our approval. We were provided with measured quantities of all the ingredients required, except for salt, pepper and oil. The vegetables and salad were all fresh and guidelines on keeping times were given. Each month / week the recipes are created by different chefs. Ours came from by Bob Andrew, former Head Chef at Riverford’s Field Kitchen. The recipe cards are thorough, well written and well produced. They even have a bit of farm news from Guy Watson, Riverford’s founder and organic pioneer.
Roast veg souvlaki with chopped salad, yoghurt & pitta was perhaps my favourite of all, but then I do have a predilection for Mediterranean and Middle Eastern food. This was a veritable feast, both for the eye and the palate. It was a hands on event as we stuffed our warmed pitta breads with the chilli and oregano roasted veg and halloumi. We were both mightily impressed with the fennel, tomato and olive salad, which we elected to serve separately from the salad greens. Spooning on the delicious garlic yogurt sauce completed the experience. This is the kind of meal to share with friends.
It was an utter delight not to have to think what to cook and to have a varied range of delicious and organic dishes to eat during the week. The portions were on the generous side, which was fine by us as we were able to get two meals out of the curry and two out of the slow cooked shallot trenne with mushrooms & rosemary. The slow cooked shallot sauce gave an individual character to a classic Italian fast food. With plenty of mushrooms included, it was a case of Umami Mia.
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I was sent a Riverford recipe box for review purposes. I was not required to write a positive review and all opinions are, as always, my own.