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Guy Singh-Watson

Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week.

Guy is an opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Twice awarded BBC Radio 4 Farmer of the Year, Guy is passionate about sharing with others the organic farming and business knowledge he has accumulated over the last three decades.

His video rants have provided a powerful platform to do this, with a video on pesticides going viral on Facebook to reach 5.6 million views and 91,000 shares. His weekly veg box newsletters connect customers to the farm with refreshingly honest accounts of the trials and tribulations of producing organic food, and the occasional rant about farming, ethical and business issues he feels strongly about.

In June 2018, Guy handed over the reins of Riverford to its staff, choosing employee ownership as the model that will protect Riverford's ethical values forever and ensure the security of its employees.

 

Posts by Guy Singh-Watson

    • News from the farm
    • Farming

    Dew, weeds and madness

    Is it pointless to resist commercial sanity, even when it contributes to the environmental insanity that denies our children a future?

    By Guy Singh-Watson - 4th September 2019

    4
    • Environment & ethics

    Choose our children’s future

    A poem by Guy Singh-Watson and Ellen Warrell.

    By Guy Singh-Watson - 29th August 2019

    2
    • News from the farm
    • Ethical business

    Did we choose this?

    What is sold to us as choice is really passive consumption, directed more from without (through brand, marketing promotions, and availability) than chosen according to our intrinsic values.

    By Guy Singh-Watson - 29th August 2019

    2
    • News from the farm

    Redressing the gender balance

    This month we were visited by Timothy Njakasi, an old friend from Uganda. After reading our co-owners’ annual report, he accosted me: “Guy, I must ask you; where are the women in power?

    By Guy Singh-Watson - 23rd August 2019

    3
    • News from the farm
    • Farming

    Rain, wind and weeds

    With the right conditions, it is possible to throw enough soil into the rows to bury emerging weeds without smothering the crop, achieving almost complete weed control without any hand work.

    By Guy Singh-Watson - 15th August 2019

    0
    • News from the farm
    • Environment & ethics

    A movement in the mud

    Perhaps we invest too much in our leaders; perhaps the answers were away from the stage, in the mud, in ourselves, writes Guy Singh-Watson.

    By Guy Singh-Watson - 1st August 2019

    2

Pagination

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Latest posts

    • Eating & drinking
    • Local sourcing

    How relocating changed my food habits

    When Zoe Wyeth moved from London to Devon, she learnt the true meaning of seasonality and found herself looking in cookbooks and hedges instead of on supermarket shelves.

    By Zoe Wyeth - 18th September 2019

    0
    • Climate change

    Visualising the climate crisis

    Changing the way we visualise the climate crisis is the aim of a powerful photography project telling stories in human, local, and emotional way.

    By Nina Pullman - 18th September 2019

    0
    • Climate change
    • Politics

    We are the wildfire

    Young people around the world are cracking open the heart of the climate crisis, speaking of a deep longing for a future they thought they had but that is disappearing with each day, writes Naomi…

    By Naomi Klein - 18th September 2019

    0
    • Climate change

    Let’s talk about climate

    As she prepares for the next global strike, Anna Turns finds out how to talk to those who don’t want to know about the climate crisis.

    By Anna Turns - 17th September 2019

    0
    • Ethical business

    Keeping it in the community

    A new mustard brand in Norwich, the bakery regenerating a local economy and a community farm enterprise are all part of a growing wave of community-owned businesses.

    By Angela Youngman - 12th September 2019

    2
    • Climate change
    • Farming

    How archeology can help food security

    Exploring the history of agricultural practices allows us to understand the successes and failures of numerous societies, over thousands of years, write archaeobotanists Kelly Reed and Philippa Ryan.

    By Kelly Reed and Philippa Ryan - 12th September 2019

    0

Articles from other authors

How relocating changed my food habits

My London life was driven by convenience. I’m a planner and it all began with a Sainsbury’s shop on a Sunday to prep for the week ahead. I made whatever I feel…

0 comments / Eating & drinking

Visualising the climate crisis

Changing the way we visualise the climate crisis is the aim of a powerful photography project. Climate Visuals, an outreach project of charity Climate…

0 comments / Climate change

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Riverford Organic Farmers

Wicked Leeks is an online magazine powered by Riverford Organic Farmers.
Riverford grows and sells organic food through its award-winning veg boxes, alongside campaigning for its core values of sustainable food and ethical business.

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  • Watermelon 🍉 or cucumber 🥒? It's a cucamelon! These diddy fruit are great. We grow them in our kitchen garden for @riverfordfieldkitchen as a bit of a novelty for summer. They are packed with flavour, mainly cucumber flavour, but also have a limey, zesty kick to them. Fantastic in drinks - especially G&Ts! 🍸 We're not able to grow them commercially at the moment, but we may try again in the future. In the meantime, any gardeners out there with greenhouses, these are one to try!
  • RECIPE - Mushroom Paella with Smoky Chickpeas ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A vegan paella, still made with saffron but given a twist by adding roasted chickpeas tossed in paprika for a smoky flavour.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 onion, peel & diced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 garlic cloves, peeled & chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red pepper, deseeded & sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 yellow pepper, deseeded & sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g mushrooms, finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 tomatoes, diced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150g arborio rice⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tin chickpeas⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 paella spice mix (1 tsp paprika, 1/2 tbsp bouillon powder, 1tsp dried thyme) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ pinch of saffron⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp smoked paprika ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g parsley, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g sorrel, roughly shredded⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g flaked almonds⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pre-heat your oven to 200C/Gas 6⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sprinkle the cut sides of lemon with sugar. Place cut-side down in a large, deep frying pan & heat until caramelised, then transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 2 tbsp of oil in the same pan. Gently fry the onion on a low heat for 10 mins; stir now & then.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Rinse the rice in a sieve. Drain the chickpeas into a colander, rinse under cold water, pat dry with kitchen paper or a clean tea towel, & leave to air dry for 5 mins.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss the dried chickpeas on a baking tray in oil to coat. Season with salt. Roast for 30 mins, until crispy on the outside. Toss every 10 mins so they roast evenly. Some may pop a bit!⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meanwhile, add the garlic, mushrooms & pepper to the onion. Stir. Add the rice, tomatoes, paella spice mix, saffron & ½ the smoked paprika. Pour in 600ml of water. Season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Boil for 25-30 mins, adding more water as needed. Stir occasionally, until the rice is tender with a little bite. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put the almonds on a baking tray. Bake them for 2-4 mins (keep a good eye on them), until golden.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss the cooked chickpeas in the remaining smoked paprika. Toss the sorrel with the rice. Season. Serve the paella, sprinkled with the chickpeas, almonds & parsley, & with the caramelised lemon for squeezing.
  • Research suggests that reducing food waste would be the third most effective solution to fighting climate change 🌎.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The problem starts at the start of the supply chain: on the farm. Supermarket trading practices play a big role in forcing British farmers to overproduce & waste food…⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a report by the charity @feedbackorg, the biggest reason farmers identified for food waste was cosmetic standards. Supermarkets reject produce for being the ‘wrong’ shape, size or colour.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Farmers must fulfil supermarkets’ orders exactly, or risk losing the contract. Because uncontrollable factors like weather & pests affect final quantities, they have no option but to produce significantly too much & waste any leftover.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ These contribute to huge amounts of waste - 6849 tonnes worth of food is wasted on British farms every day. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ At Riverford, we plan our veg box contents & our crops together, way in advance. Every veg has a home before the seed is even planted.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The varieties we grow are chosen for flavour, not cosmetic perfection. Conventional farmers often select varieties that are high-yielding & uniform to meet supermarket specifications – sacrificing flavour. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Nature doesn’t produce ‘perfect’ veg. Growing for flavour means that our customers often find wonky veg in their boxes, or increased quantities if a crop has come up small.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What we can’t grow ourselves is sourced from small-scale family farmers. We commit to their crops & prices often more than a year in advance, safeguarding farmers from uncertainty & giving them a guaranteed market for their produce.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When fruit or veg simply can’t go in the boxes (too ripe/partly damaged), we have a grade out system in place. This includes donations to local food banks, our staff canteen & farm restaurant, veg for staff, & more. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Saving a carrot here and a turnip there adds up…⠀⠀⠀⠀⠀⠀⠀⠀⠀ In 2017/18, our grade-out system saved 2,485 tonnes of organic food from going to waste!⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Choose taste, not food waste 🥕
  • RECIPE - Golden Beetroot & Halloumi Salad⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Beetroot and halloumi are a classic combination and our golden beetroot has a sweetness that stands up well to salty, rich halloumi. Crisp apple slices and plentiful herbs keep things light, whilst earthy lentils make it a substantial meal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2):⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 bunch golden beetroot⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp cider vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150g halloumi⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 apple⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g mint⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g parsley⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tin lentils⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50g mixed salad leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Peel and coarsely grate the beetroot. Peel, halve and thinly slice the onion. Tip the beetroot and onion into a large bowl. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Squeeze over the juice from the lemon, add the vinegar and 2 tsp of olive oil. Mix well. Season to taste and set aside, while you continue. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cut the halloumi into 1cm-thick slices and pat dry with kitchen towel. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cut the apple into quarters, cut away the core and slice into thin wedges. Tip the apple into another bowl and cover with cold water.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Finely shred the mint leaves. Roughly chop the parsley, stalks and all. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain the lentils into a sieve, rinse well and add them to the beetroot and onion. Mix in the parsley. Drain the apple wedges and add them, too. Season to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 1 tsp of oil in a frying pan. Fry the halloumi slices for approx. 1 min each side, until golden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve the lentil mixture topped with halloumi and mint. Serve with the salad leaves on the side.
  • In this week's newsletter, we hear from Duncan Janaway, who produces organic eggs for us: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ "It’s been an exciting week as our new chicks arrived at the farm. We put them under heat lamps so they’re nice & warm, & then after about 17 weeks they go off to the laying sheds.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The industry average is for chickens to lay for around 72 weeks, but we take some of our birds up to 95. After that, we re-home as many as possible & the rest go into the food chain. That’s the way of it, but an organic farm really does give them the best life possible. 1,000 birds have a hectare of space between them, so it’s a huge area – about the size of a rugby pitch.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The egg industry has changed a lot, from batch cages, to barn eggs & free range, which is now the base level. That’s an improvement, but the big difference between organic & free range is the flock sizes allowed, & the number of exit doors, known as ‘pop holes’. In any flock, there is a pecking order & if there’s only one exit the chances are the birds at the bottom of the pecking order won’t get to use it.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Then there’s the fact beak-trimming is banned under Soil Association rules. Under free range it's frequently done – chickens are an aggressive bird & they'll take it out on each other, especially in stressed & crowded conditions. If a chicken is bored in a shed, they peck each other, so we hang things up like egg cartons, or lay bales of straw around.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Personally, I think consumers need to share responsibility for the farming industry we have today. When you think of chicken, it’s an amazingly cheap protein that was expensive in years gone by. And you do need a protein that is available to low-income families.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ One of my favourite times to ‘walk the birds’ is early evening when they’re most active.You feel like the Pied Piper with a big trail behind you. Or when they know it’s been raining & they all run out to look for the juiciest worm. That’s the great thing about organic – everyone who visits can see how happy they are.
  • We’re loving #organicseptember! 💛 Our kitchen garden @riverfordfieldkitchen is a fantastic space for us to trial all sorts of unusual varieties of fruit, veg and flowers, some of which we then go on to grow commercially. Head gardener @pennyhemming is to thank to these beauties. Happy Organic September!
  • RECIPE - Crispy Tofu with Peanut & Lime Greens ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Plain tofu can often be bland but the marinated tofu we sell is already doused in a tamari dressing, so has that little extra before you even get cooking, and frying it gives it an added texture. Here, we’ve paired it with seasonal greens doused in a sweet-sour dressing. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g jasmine rice⠀⠀⠀⠀⠀⠀⠀⠀⠀ 60g peanut butter⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g tenderstem broccoli. thick stems cut in half lengthways⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1/4 head black kale, stripped off stalks & leaves chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 garlic clove⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 chilli, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g coriander, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g block marinated tofu, cut into 6 strips⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp tamari or soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 limes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ½ tsp ground ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp toasted sesame oil⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Boil the rice in 400ml of boiled water and cook for 10 mins, stirring now and then, while you continue with the rest of the dish, then remove the pan from the heat. Keep the lid on and set aside to steam for a further 10 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mix the peanut butter with 2 tbsp of boiled water in a small bowl, to thin it down. Set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Into the peanut butter, stir ½ the tamari (1 tbsp) and the juice from 1 lime. You want it to be roughly the consistency of pouring cream; add water if needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 1 tbsp of oil in a frying pan. Stir-fry the broccoli for 1 min. Add the kale and stir-fry for a further 2-3 mins, until just wilted, then add the garlic, ground ginger and chilli (to your taste). Stir-fry for 1 more min, then transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drizzle with toasted sesame oil and remaining tamari. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 1 tbsp more oil in the frying pan. When the pan is very hot, fry the tofu slices for approx. 1 min each side, until sizzling and crisp.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fluff up the rice (drain off any excess water). Serve with the greens, tofu and peanut dressing, sprinkled with coriander, extra chilli (if you like) and wedges of lime.
  • What does 'organic' really mean? 🌾⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Most people understand a bit about organic; something to do with not using artificial pesticides? Really organic is so much more than that, with standards covering everything from animal welfare to GM to artificial colours.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here are some of the differences between conventional & organic farming.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Non organic farms can use almost 300 artificial pesticides, linked to a 75% drop in bees. Organic farms embrace natural predators: organic fields & hedges provide habitat for predatory bugs 🐛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Conventional farmers often use artificial fertilisers made from non-renewable sources. Nitrogen-based fertilisers are the biggest source of all nitrous oxide emissions. Organic farms lay green manures, by growing speedy crops like clover ☘️, then ploughing them into the soil, building nutrients naturally.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Monocultures (growing the same crop year after year) are exhausting for the soil - they contribute to the 24 billion tonnes of soil degraded every year. Crop rotation is used in organic farming, keeping the soil fertile & healthy 🥕. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Antibiotics are overused in conventional farming to prevent illness in poor conditions: farm animals account for 40% of antibiotic use in the UK 🐖. This is prohibited in organic farming - animals are treated only when needed (which is rare).⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - The organic symbol assures the highest standard of animal welfare around (see previous post on free range vs organic hens). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Many non-organic farm animals are fed on imported GM maize & soya. Organic animals only eat organic, non-GM feed, & most of their diet is grazed in the field 🌱⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Three times a day you get to vote with your fork. If enough people choose ethical eating, together we can have a real impact. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What's your main driver for choosing organic? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #organic #ichoose #livelifeontheveg #organicfarming #riverford
  • RECIPE - Spaghetti Squash & Spinach Gnocchi ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Spaghetti squash: an unusual variety of seasonal gourd. When roasted, the flesh can be forked out in noodle-like strands. It’s wetter in texture than your usual squash & lends itself well to adding to a pasta sauce or, as here, potato gnocchi balls. To test it’s roasted, turn it cut-side up & insert a sharp knife into the thickest part. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 spaghetti squash⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 onions, peeled & thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g rosemary, leaves finely chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 garlic cloves, peeled & finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 chilli - optional, deseed & finely chop⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀ 400g gnocchi⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125-200ml soy or dairy cream⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Halve the squash, crossways. Deseed, then drizzle the cut sides with oil & season. Place cut-side down in a roasting tin. Roast for approx. 30 mins at 190C, until the flesh is soft.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 2 tbsp of oil in a large saucepan. Gently fry the onion & rosemary with a pinch of salt for 20 mins, stirring occasionally.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir the sugar & vinegar into the onion. Continue to cook for 10 mins, stirring often, until golden & caramelised. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ While the onion cooks, put a medium saucepan of salted water on to boil. Remove the roasted squash from the oven & set aside to cool slightly.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a dry frying pan, gently stir-fry the pine nuts, until lightly golden. Transfer to a plate. Add the spinach to the same pan with 1 tbsp of oil & a splash of water. When wilted, press with a spoon over the sink to remove excess liquid. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Scrape the squash flesh out of the skins. Stir the garlic & chilli (to your taste) into the onion for 2 mins. Boil the gnocchi for 2-3 mins, until they bob to the top. Drain. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir the squash & 125ml of cream into the onion. Simmer for 2 mins. Stir in the spinach, gnocchi & more cream to loosen it, if you like. Season. Add lemon juice & more chilli, to taste. Serve, sprinkled with pine nuts.

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