Riverford recipesMarch - April

1. carrots2. mushrooms3. purple sprouting broccoli4. onions5. spring greensMushroom, Potato & Roasted Pepper Galette made by Kirsty at the farm

storecupboard(R) oils(R) sundried tomatoespearl barleyrisotto rice, pasta, noodlesbeans, lentils, chickpeasnuts - cashews, pine nutsvinegar - balsamic, sherry, red winemustardsoy sauceveg bouillon for stockplain & self-raising flourhoney

fresh (R) garlic(R) ginger(R) lemons (R) limes(R) oranges(R) shiitake mushrooms

dairy(R) yoghurt(R) butter(R) eggs(R) milk(R) crème fraîche(R) tofu(R) parmesan

meat (R) diced lamb(R) gammon (R) mini duck fillets

R = available from Riverford

helloAs the days begin to draw out, we’re moving into the ‘hungry gap’, when we reach the end of our homegrown winter crops. There are still plenty of roots and greens around, while we await the promise of spring veg to come. Give them a new lease of life in these seasonal recipes packed with flavour.

useful bits for your kitchen keep a selection of

fresh & dried

herbs & spices

to hand, too

want more recipes? Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.

The carrots in your box through March and April are good for most types of cooking; shred them and eat raw in salads, use in soups and slow braised dishes, or simply steam or boil chopped carrots for a few mins until tender, or roast in a little olive oil for approx 30 mins.

storeIn a cool veg rack or the bottom of your fridge. They should last a week or two.

prep Scrub clean, then peel. In some recipes if the skins are clean enough there’s no need to peel them.

easy ideas There’s often a lonely carrot left in the bottom of the fridge or veg rack. Don’t leave it to languish and go limp - try these tips to use it up.

add to your cookingGrate or finely chop carrot and add to spaghetti bolognese, cottage or shepherd’s pie or a bean stew. Or pop in a mixed vegetable soup.

superfood saladFor a healthy snack or packed lunch, grate a carrot and mix with a handful

each of cooked quinoa, whole unsalted almonds and mixed seeds. Add a little freshly grated ginger, a splash of soy sauce or balsamic vinegar and a drizzle of oil.

carrot soupFor a simple roasted carrot soup, toss 1kg peeled, chopped carrots in a little olive oil to coat. Season and roast at 200°C for 30 mins or so until tender. Leave to cool slightly, then blitz in a blender, gradually adding enough hot stock (about 1-1.2 ltr) to get the right consistency. Add extra flavours if you like, eg. coriander, rosemary or thyme. Or try freshly squeezed orange juice.

carrots

irish stew with herb dumplings serves 4, prep: 30 mins, cook: 2 hrs 20 mins

You can make the stew in advance up to the dumpling stage, and then reheat, adding the dumplings to steam.

700g diced lamb2 tbsp plain flour2 large onions, sliced4 medium-large potatoes, sliced4 carrots, sliced100g pearl barleyleaves from 2 sprigs fresh thyme1.2 ltr veg stock180g self raising flour90g suethandful chopped fresh parsley

Toss the lamb with the flour and season well. Layer the lamb, veg, barley and thyme in a large heavy-based flameproof casserole. Pour over the stock. Bring to the boil. Reduce the heat and skim off any scum. Cover and simmer very gently for 2 hours. To make the dumplings, mix the flour and suet in a large bowl. Season and stir in the parsley. Gradually add just enough cold water (a few tbsp) and make a dough with your hands. Roll into 8 similar sized balls and pop them on top of the stew. Cover and cook for 15-20 mins.

moroccan spiced carrot dip serves 4, prep: 10 mins, cook: 25 mins

400g carrots, peeled & thickly sliced2 tbsp olive oil1 tsp ground cumin1 tsp paprika½ tsp ground cinnamon2-3cm piece peeled, grated ginger2 cloves garlic, crushed1 tsp clear honeyjuice of 1 lemon a little extra olive oil for drizzling 1 tbsp pine nuts, lightly toasted in a dry pan until golden (optional)

Toss the carrots with the olive oil in a baking dish. Roast at 200°C for 30-40 mins until tender. Remove from the oven and crush with a fork. Stir in the cumin, cinnamon, paprika, ginger, garlic, honey and lemon juice. Season to taste. Alternatively you can blitz the roasted carrots in a food processor with the rest of the ingredients. Drizzle with olive oil and sprinkle over the pine nuts if using, to serve.

good w ith Riverford

hum m us, olives and

pitta bread

600g carrots, peeled & cut into large chunks2 tbsp olive oil½ tsp dried chilli flakes1 tsp cumin seeds½ tsp ground coriander¼ tsp smoked paprika1 tbsp clear honey100g mixed salad leaves400g tin chickpeas, rinsed & drained

for the dressing:2 tbsp light tahini2 tbsp plain yoghurt1 garlic clove, crushed2 tbsp olive oiljuice of 1 lemon

Preheat the oven to 200°C. Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika. Season with salt and pepper. Roast for 30-40 mins, until tender. Remove from the oven and toss in the chickpeas, coating them with the spices. Leave to cool slightly. Scatter the salad, chickpeas and carrots over a large serving plate. Make the dressing: stir the tahini with the yoghurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tbsp water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad.

roasted carrot & chickpea salad with tahini dressing serves 4, prep: 15 mins, cook: 40 mins

You can also make this with cubes of squash, sweet potato or other roots.

We sell three types of mushroom: chestnut and portobello, which you’ll find in your box often; and shiitake, which you can add to your order.

chestnutThey look like white mushrooms but have a brown cap and nutty flavour.

portobello Large and flat with a rich flavour, ideal for grilling or stuffing. Try a stuffing of breadcrumbs with chopped bacon and sage, topped with grated cheese. Or drizzle with olive oil, season and sprinkle over some fresh herbs. Place skin side down in a roasting dish and cook at 200°C, turning once, for 10-12 mins.

shiitakeAn intense flavour. Good in stir fries and sauces.

mushrooms

chestnut portobello shiitake

store Keep in the fridge in their cardboard punnet or a brown paper bag, and use within a few days.

prep Wipe with a damp cloth or kitchen roll to remove any grit.

easy idea mushroom pâté - serves 4Gently cook a chopped onion in butter for 7-8 mins until soft. Add a crushed garlic clove, 200g chopped mushrooms and 1 tbsp chopped fresh thyme. Cook for a few mins until the mushrooms are soft and the liquid has evaporated. Leave to cool. Blitz 75g toasted flaked almonds in a food processor. Add the mushroom mixture and blitz again until almost smooth. Gradually add 2 tbsp crème fraîche and blitz until spreadable but not runny. Stir in some parsley and season to taste.

mushroom risotto serves 4, prep: 40 mins, cook: 30 mins

30g dried porcini mushrooms2 tbsp olive oil1 onion, finely choppedleaves from 2 sprigs fresh thyme400g risotto rice100ml madeira/masala (optional)200g mushrooms, sliced1.2 ltr hot veg stockknob of butter2 tbsp grated parmesan Put the porcini in a small heatproof bowl and cover with 300ml boiling water. Leave for 30 mins, then drain, keeping the liquid. Heat the oil in a large pan. Add the onion and thyme for a few mins to soften. Pour in the rice and stir continuously for 2 mins. Add the madeira/masala if using and stir for a min. Add all the mushrooms and the porcini liquid. Cook for 1 min. Add hot stock a ladle at a time, stirring occasionally, letting the rice absorb it before adding more. It will take about 20 mins before the rice is tender but still has a little bite – taste a grain or two. Season, then stir in the butter and parmesan, until it goes creamy. Top with some parmesan shavings if you like.

for the base:7g dried instant active yeast or 15g fresh1 tsp honey or caster sugar½ tsp sea salt200ml lukewarm water 3 tbsp milk3 tbsp olive oil320g plain flour, plus more to dust

for the topping:4 medium potatoes, sliced thinly6 mushrooms1 red pepper, roasted whole until the skin blackens, put in a plastic bag to cool, peeled, deseeded & sliced2-3 tbsp olive oil2 tsp dried oregano or marjoramfresh thyme leaves

Put the yeast in a large bowl (crumble it if using fresh). Add the honey/sugar and salt. Pour over the water and leave in a warm place until it looks frothy, about 15-20 mins. Add the milk and olive oil. Stir in the flour. Mix well with a wooden spoon. Cover and leave to rise in a warm place for an hour or so. Heat the oven to 230°C. Dust two non-stick baking trays with a little flour. Knead the

dough briefly on a well floured work surface – if it’s very sticky, add a little flour. Divide into two. Using your hands, or with a floured rolling pin, roll out each piece to a thin irregular round shape. Transfer to the trays. Lay the potato over the dough. Scatter over the mushrooms and peppers. Sprinkle with dried herbs, salt and pepper. Bake (one tray at a time if necessary) for 10 mins. Remove, sprinkle over the fresh herbs and bake for another 3-5 mins, depending on your oven. Serve slightly warm, or at room temperature, drizzled with a little more oil.

mushroom, potato & roasted pepper galette

makes 2 galettes, for 2 hungry or 4 less hungry people prep: 90 mins, cook: 15 mins

front cover recipe

purple sprouting & calabrese broccoliBoth the delicate purple flower headed stems of purple sprouting broccoli (psb) and the bright green large flower heads of calabrese are in your vegbox at this time of year.

storeIn the fridge. Calabrese broccoli will quickly turn yellow if it’s left out too long. Keep psb in the plastic bag we send it in to stop it wilting.

prep - psbUse the whole thing: stalk, leaves, the lot. Trim the bottom of the stalk very slightly if it is tough and split the larger stalks for even cooking.

easy idea - psb Steam or boil for 3 mins until just tender. Toss in butter or good olive oil, with a squeeze of lemon juice and sea salt and freshly ground black pepper to season.

prep - calabrese Chop into even-sized florets, so they cook at the same time. You can also use the chopped stalk.

easy idea - calabrese Slowly cook a head of chopped broccoli with lots of olive oil, lemon juice and chopped garlic until it collapses into a mush. Serve on toasted sourdough. Or toss through pasta with grated parmesan or pecorino.

purple sprouting broccoli

calabrese broccoli

psb, beetroot, orange & caraway salad serves 4-6, prep: 15 mins, cook: 70 mins

Caraway works really well with beetroot and adds a warming flavour to this salad. You can cheat and buy ready cooked packs of puy (green) lentils, but to cook enough dried lentils for this, add a couple of handfuls to a pan, add three times the volume of water, a garlic clove or two, a sprig of thyme and a bay leaf. Boil for approx 25 mins until the lentils are tender, then drain and remove the herbs and garlic. Use blood oranges if they’re still in season.

4 medium sized beetroot (600-700g), left whole in their skins2 tsp caraway seeds2 orangesolive oil 200g psb2-3 handfuls cooked puy lentils

Preheat the oven to 200°C. Wrap each beetroot in pieces of foil. Place in a baking dish and roast until tender. This can take 30-40 mins for small beetroot, about an hour for medium ones and longer for large ones. Test by inserting a sharp knife. Remove from the oven, leave until just cool enough to handle, then rub off the skins. Cut into wedges. Zest half of one orange, then peel them and cut

out the segments, removing any pith, using a sharp knife over a bowl to catch any juice. Squeeze the rest of the pulp over the bowl to release any remaining juice. In a pan of boiling water, cook the psb for 3 mins until tender. Drain, refresh in cold water, then drain again. Add the caraway seeds to a large dry pan. Heat gently for a min, until you can smell them. Add a good glug of olive oil and the orange juice and zest. Warm gently, then toss in the beetroot, orange, psb and lentils. Season well and stir to combine. Serve on a platter.

w ea r ru b ber g loves

w hen you're handling

beetroot to stop your

hands turning pink

for the pastry:250g plain flour, plus more to dust1 tsp fine sea salt150g cold unsalted butter, chopped1 egg, lightly beaten1-2 tbsp milk or water

for the filling: 1 large broccoli, cut into floretssmall knob of butter4 spring onions, finely sliced (or use a small onion)3 eggs, lightly beaten250ml crème fraîchesmall handful chopped fresh dill1 tbsp wholegrain mustard

In a bowl, rub together the flour, salt and butter with your fingertips until it resembles fine breadcrumbs. Make a well and add the egg and milk or water. Use your fingertips to bring it together into a dough. Turn onto a lightly floured work surface. Shape into a ball. Wrap in clingfilm and chill in the fridge for at least 30 mins. Lightly grease a 9-10cm tart tin with

butter. Roll out your pastry into a circle 3mm thick; use the base of the tin or a plate as a template to cut it slightly larger than the tin. Use your floured rolling pin to lift it carefully into the tin. Press firmly but gently into the grooves so there are no gaps. Fold the excess pastry over the top of the tin, then roll over the rim to cut it off. Prick the base several times with a fork. Chill for 15 mins to stop it shrinking during cooking. Line with a piece of baking paper or foil large enough to cover the base and sides, add baking beans or dried pulses and bake at 180°C for 15 mins. Remove the paper and beans, then bake for another 10-15 mins. The base should be dry and crisp and the edges golden. Leave to cool.

While the pastry cooks, boil the broccoli for 3 mins. Drain, refresh in cold water, then drain again. Melt the butter in a pan and gently cook the onions for 2-3 mins until soft. Remove from the pan and leave to cool slightly. Arrange the broccoli and onions in the pastry case. In a bowl, mix the eggs, crème fraîche, dill and mustard. Season and pour over the broccoli. Bake for 20-30 mins, until just set. g rea t for

lunch b oxes

broccoli, mustard & dill tart serves 6-8, prep: 65 mins including pastry chilling time, cook: 50 mins

You could try Riverford mini duck fillets instead of tofu. Add them first and stir fry for 1 min before adding the psb. If you can’t find kaffir lime leaves or tamarind, just leave them out, it will still taste good.

200g noodles (we used buckwheat)sesame oil3 tbsp oil for frying on a high heat 400g psb, cut into equal pieces150g shiitake mushrooms, sliced5cm ginger, peeled & finely sliced1-2 chillies, deseeded & finely sliced2 cloves garlic, finely sliced2 kaffir lime leaves, finely sliced2 tsp tamarind paste, mixed with 2 tbsp hot water

2 tbsp soy sauce250g tofu, cut into cubesjuice of 2 limeshandful coriander leaves handful toasted cashews or peanuts

Cook the noodles according to the packet instructions. Drain and toss in sesame oil. Leave to one side. Heat the oil in a wok or large frying pan. Add the psb and stir fry on a high heat for 2 mins. Add the mushrooms, ginger, chilli, garlic and lime leaves. Fry for 1 min. Add the tamarind, soy and a couple of tbsp water. Stir for 1 min. Stir in the tofu, lime juice, coriander and noodles. Sprinkle over the nuts to serve.

psb & shiitake stir fry serves 4, prep: 10 mins, cook: 10 mins

250g cherry tomatoes, halved crossways 3 cloves garlic, peeledleaves from 2 sprigs rosemary, very finely chopped1 tsp caster sugar olive oil6 anchovy fillets 400g psb

Preheat the oven to 180°C. Place the tomatoes, cut side up, on a non-stick baking tray. Tuck in the garlic and sprinkle over the rosemary and sugar. Drizzle with plenty of olive oil. Roast

on a low shelf for 1 hour, until the tomatoes are sticky and starting to caramelise. Keep an eye out so they don’t burn. Gently warm 1 tbsp oil in a pan. Add the anchovies and stir until they melt. Add the tomatoes and all the sticky juices from the roasting pan to the anchovies. Lightly mash with a fork. Season to taste. Steam or boil the psb for 3 mins, until just tender. Toss with the tomato dressing to serve.

psb with rosemary roasted tomato & anchovy dressing serves 4, prep: 15 mins, cook: 70 mins

onionsstore Keep white and red onions cool and dry to stop them sprouting. They like a bit of air around them, which is why traditionally they’re hung up in strings, but a cool veg rack or the bottom of your fridge is fine.

prep For safe chopping, cut in half, peel off the skin, then lie the cut side flat on your work surface. Keeping the root intact stops it falling apart and makes it easier to handle. Don’t peel and chop too far ahead of cooking, as onions oxidise quickly and will taste a bit nasty.

no tears tips 1. Put in the freezer 30 mins before chopping. 2. Make sure you use a sharp knife for chopping. 3. Wear chemistry lab style specs.

easy idea onion gravy for sausage & mash - serves 4Gently fry some sliced onion in a knob of butter and a splash of oil until softened, for 30 mins, stirring

now and then to stop them sticking. Add 1 tbsp sugar, turn up the heat slightly and cook for another 15 mins or so, to caramelise. Turn down the heat and add 1 dessertspoon plain flour. Stir in for a couple of mins. Add a good splash of red wine, 1 dessertspoon mustard and a good splash of Worcestershire sauce or balsamic vinegar if vegetarian. Cook for another min, then add 400ml stock. Bring to the boil, then simmer for 10-15 mins. Serve with cooked pork or veggie sausages and creamy mashed potato.

3 tbsp olive oil4 large onions, sliced 3 tbsp sherry or balsamic vinegar1 tsp light brown sugar¼ tsp paprika2 bay leaves4 sprigs rosemary400ml veg stock (or water)8 Riverford sundried tomatoes3 tbsp pine nuts, lightly toasted in a dry frying pan until golden100g feta, crumbled

Heat the oil in a heavy-based pan. Add the onions and fry on a low heat for 8-10 mins, stirring occasionally, to soften without colouring. Add the vinegar, sugar, paprika, bay and

rosemary. Pour in the stock and season with salt and pepper. Cover and simmer for 15 mins. Remove the lid and simmer for another 15-20 mins, stirring regularly, until the onions are very soft and the liquid is reduced and sticky (turn up the heat for a couple of mins to reduce the liquid a little faster if you need to). Stir in the sundried tomatoes and check the seasoning. Sprinkle over the pine nuts and feta to serve.

braised onions with sundried tomatoes, rosemary, pine nuts & feta serves 4, prep: 10 mins, cook: 45 mins

w e like this w ith

grilled la m b or pork

chops and greens

3 tbsp olive oil1kg red or white onions, very finely sliced150g light brown sugar150ml red wine vinegar125ml port or red wine2 tbsp balsamic vinegar

In a large heavy based pan, heat the oil. Add the onions and cook very gently for 30 mins, stirring only now and then, until they are very soft and starting to caramelise. Add about a third of the sugar and cook for another 15 mins. Add the rest of the ingredients. Simmer for approx 45 mins, until the liquid has reduced and the onions are dark and sticky. You should be able to run a wooden spoon through the mixture and leave the pan clear underneath. Pot while hot into warm sterilised jars (see above) and seal with vinegar-proof lids. Store in a cool dry place and use within 3 months. Keep in the fridge once opened and use within a couple of weeks.

idea l for using

up an onion g lut

sticky onion marmalade makes approx 2x 300g jars, prep: 15 mins, cook: 90 mins

Great with cheese, sausages or roasted veg. This makes approx 300g – two of our Riverford jars: one to eat now, one to keep. Use clean jars and lids. To sterilise them, put the jars on a baking tray and put in a cold oven. Heat to 140°C for 15 mins. Fill the hot onion mixture into the hot jars straight from the oven; fill them right to the top and use a skewer to poke out any large air holes. Then screw on the lids and turn upside down for 15 mins to sterilise the lids.

knob of butter8 red or white onions, peeled but roots left intact1 tbsp light brown sugar2 tbsp balsamic, sherry or red wine vinegar 100ml veg stock2 sprigs fresh thyme

Put the onions into a fairly close-fitting baking dish. Melt the butter in a pan. Add the rest of the ingredients, then pour over the onions. Cover with foil and roast at 200°C for 45 mins. Remove the foil and cook for another 45 mins or so, until the onions are coloured and sticky.

simple roasted onions serves 4, prep: 5 mins, cook: 90 mins

Particularly good with a roast or sausages. Or try breaking them apart and spreading on toast with grilled goat’s cheese or brie. You can make them in advance and reheat them if you want.

These sweet tasting loose leaved cabbages are very versatile.

store In the fridge, in a plastic bag. Eat within 3-4 days.

prep Trim off any tough base stalks. Wash the leaves and leave to drain. Cut out any larger tougher ribs, although if they are particularly tender or small leaves you can use the ribs too. Shred the leaves.

cook simply 1. Boil or steam for 2-3 mins until wilted. Add a knob of butter and some salt and pepper.

2. Heat a little oil or butter, add the greens and stir until wilted. Season to taste, adding a little lemon juice of you like. If you have any wild garlic to hand, add some shredded leaves.

3. Stir fry in groundnut/sunflower oil, with chopped garlic and a good splash of soy sauce. Try adding finely sliced chilli and grated ginger. Sprinkle with toasted chopped peanuts/cashews or lightly toasted coconut if you like.

spring greens

quick tips 1. Add to curries, stews and soups.

2. Wilt into pasta and risotto.

3. Use in recipes that call for cabbage. Substitute the psb for spring greens in our stir fry with shiitake mushrooms.

spring green linguine serves 2, prep: 10 mins, cook: 10 mins

200g linguine 2 handfuls breadcrumbs2 tbsp olive oil1 onion, finely sliced1-2 cloves garlic, finely chopped1 glass (125ml) white winezest of ½ lemon200g spring greens, tough stalks removed, leaves finely shredded125ml crème fraîche/double cream2 tbsp grated parmesan/pecorinosqueeze of lemon juice to taste

Bake the breadcrumbs at 200°C for 5-6 mins until golden. Remove from the oven and leave to one side. Heat the oil in a pan and fry the onion gently for 8 mins without colouring. Meanwhile, cook the pasta according to the instructions, drain and toss in a little olive oil. Add the garlic to the onions and fry for a couple of mins. Add the wine and simmer for 1 min. Add the lemon zest and greens. Wilt for 2-3 mins. Add the cream, parmesan, half the breadcrumbs, pasta, seasoning and a squeeze of lemon. Sprinkle over the rest of the breadcrumbs to serve.

vietnamese spring green rolls with sesame soy dipping sauce serves 4 as a starter, 2 as a main, prep: 20 mins, cook: 5 mins

If you can’t get spring roll wrappers, use filo pastry. Lay on an oiled surface, wrap as below, brush with oil and bake at 200°C for 12-15 mins until golden.

100g rice noodles1 tbsp sesame oil 2 tbsp oil for frying at a high heat ½ large leek, finely shredded200g spring greens, shredded, tough stalks removed1 tbsp freshly grated ginger2 garlic cloves, finely chopped1 chilli, finely chopped1 tbsp soy sauce1 tbsp rice wine vinegarsmall handful chopped coriandersmall handful freshly chopped mint8 rice spring roll wrappers

for the dipping sauce:2 tbsp soy sauce1 tbsp rice wine vinegar½ tsp caster sugar1 red chilli, finely chopped1 tbsp sesame seeds, toasted in a dry pan until golden2 tbsp cold water

Cook the noodles according to the packet. Drain, put in a bowl and toss in sesame oil, then leave to one side. Heat the frying oil in a wok and fry the leek for a couple of mins. Add the greens, ginger, chilli and garlic for 2-3 mins. Add the soy and rice wine vinegar. Have a heatproof bowl of hot water and a bowl of cold water ready. Dunk a wrapper in the hot water for a few seconds until it starts to wilt. Remove with tongs, dunk in the cold water, then lay on a work surface. Layer on some noodles, then spring greens, then herbs. Fold in each edge and roll into a cylinder shaped parcel. Repeat with the rest of the wrappers. To make the dipping sauce, whisk all the ingredients together. Serve alongside.

try w ith Riverford

sw eet chilli sauce if

you don't want to m ake

the dipping sauce

If you don’t have time to soak the gammon, bring it up to the boil in a pan of water, then discard the water. Carry on as if you had soaked it overnight.

for cooking the gammon:1kg whole uncooked gammon1 onion, cut in half2 carrots, roughly chopped2 celery stalks, roughly choppeda few whole peppercorns2 bay leaves

for the broth:2 tbsp oil2 onions, slicedleaves from 2 sprigs thyme 1 tsp paprika1.2 ltr veg stock2 large or 4 smaller potatoes, diced2 bay leaves300g spring greens, tough stalks removed, leaves finely shredded400g tin cooked white beanssmall handful shredded wild garlic leaves (optional)

Soak the gammon in a pan of cold water overnight. Drain and put back in the pan with the onion, carrot, celery, peppercorns and bay. Cover with fresh water. Bring to the boil, then simmer for 1½ hours. Drain the liquid (taste it first, if it isn’t too salty

you can use it for the broth instead of veg stock). Leave the gammon until cool enough to handle, then cut in half, keeping one half for cold cuts. Dice the other, discarding any fat. Heat the oil in a large pan. Add the sliced onions and thyme and fry gently for a few mins. Add the paprika, stock, potatoes and bay. Season. Bring to the boil, then simmer for 15-20 mins, until the potatoes are just tender. Add the diced gammon, greens, beans and wild garlic if using. Cook for 3-4 mins. Check the seasoning before serving.

you can cook the

ga m m on before m aking

the b roth , if you like

spring green, ham & bean broth serves 4, prep: overnight, cook: 2 hrs

want more recipes? Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.

Peter Richardson picking purple sprouting broccoli at Riverford on Home Farm