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Robyn Copley-Wilkins

Robyn has spent her career working in the packaging industry, working for retailers and a multi-national packaging supplier. Her combined passions for food and sustainability drew her to join the Riverford team in 2017, where as packaging technologist, she has spearheaded the company's move to sustainable packaging, including its switch to home-compostable. In her spare time, Robyn loves growing and eating food from her allotment. She is a regular speaker at industry events and debates on sustainable packaging and plastic.

Articles by Robyn Copley-Wilkins

  • pak choi
    • Ethical business
    • Plastic
    • News from the farm

    A little plastic packaging update

    At Riverford, cucumbers, cauliflowers and romanescos bought separately (not as part of a veg box) are all now free from their plastic bags. We did some tests and found that, by and large, these items…

    By Robyn Copley-Wilkins - 27th March 2018

    0
  • packaging
    • News from the farm
    • Plastic

    Wooden nets and sustainable packaging

    Like everyone at Riverford, I’m passionate about food and the environment. I’m starting to review our existing packaging, making sure it reflects our ethics and looking at ways for us to improve.

    By Robyn Copley-Wilkins - 9th November 2017

    2

Latest articles

    • Biodiversity
    • Climate change

    ‘Leave it wild’, gardeners urged

    Campaign to mark International Biodiversity Day asks gardeners to leave part of their gardens wild to protect habitats as protection of nature climbs agenda.

    By Nina Pullman - 22nd May 2020

    0
    • Biodiversity
    • Organics

    Buzzing about B-lines

    A network of insect-friendly corridors is helping repair biodiversity loss by allowing them to move between habitats and adapt to new conditions caused by climate change.

    By Anna Turns - 21st May 2020

    1
    • Eating & drinking
    • Recipes

    Five simple summer salads

    With the weather warming up, it’s a great time to celebrate with simple salads featuring the fresh summer flavours that are gradually appearing.

    By Becky Marshall - 21st May 2020

    0
    • Environment & ethics
    • Eating & drinking
    • News from the farm

    Less choice and a new mindset

    Getting past the idea of infinite choice, and accepting what is available, is a huge mindset shift that could move into all areas of consumerism.

    By Nina Pullman - 20th May 2020

    2
    • Politics
    • Animal welfare
    • Biodiversity

    A blow for sustainable farming

    The government has voted down key amendments to the Agriculture Bill to limit its obligations on food standards and environmental protections as post-Brexit trade talks continue.

    By Ben Elraes - 20th May 2020

    0
    • Farming
    • Environment & ethics
    • Recipes

    Wicked Leeks: Coronavirus Special

    The third issue of Wicked Leeks magazine, published digitally for free, covers the unprecedented impact of coronavirus across food delivery, cooking habits and farming.

    By Nina Pullman - 20th May 2020

    0

Articles from other authors

‘Leave it wild’, gardeners urged

People are being encouraged to ‘un-garden’ this bank holiday weekend by leaving some areas of their garden wild and help protect wildlife habitats. The…

0 comments / Biodiversity

Buzzing about B-lines

A wildflower ‘motorway’ system of corridors, roads and pathways designed specifically for bees and other pollinators, criss-crossing the UK and linking up…

1 comments / Biodiversity

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Riverford Organic Farmers

Wicked Leeks is an online magazine published by Riverford Organic Farmers.

Riverford grows and sells organic food through its award-winning veg boxes, delivering across the country to a loyal band of customers who share a passion for good food, good farming and good business. 

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  • RECIPE - Tomato and Gruyere Galette Tomatoes are heavily featured across the veg boxes this week, so here's a little inspiration for them. A galette is a free-form tart that doesn't need a tin. Its irregular shape is its rustic charm so don't aim for perfection here. This works just as well with shop-bought puff pastry; for the best flavour, go for an all-butter version. Eat warm or at room temperature, with a green salad on the side. You'll need (serves 4): 300g all-butter puff pastry 1 egg, beaten with a pinch of salt 2–3 tsp Dijon mustard a generous handful of grated Gruyère cheese (or use a strong farmhouse Cheddar) handful of oregano or basil leaves, roughly chopped or torn 1 heaped tsp fresh thyme leaves 3 or 4 full-flavoured tomatoes, depending on their size, cored and sliced olive oil Lightly flour your work surface and rolling pin and roll the pastry into a rough circle or square, 2–3mm thick. Trim the edges and lay it on a baking sheet lined with parchment. Brush all over with a thin layer of beaten egg (retaining the remaining egg for later). Spread a thin layer of mustard over the top, stopping short of the edge by about 4cm. Sprinkle the cheese over the mustard, then add the herbs. Lay over tomato slices, slightly overlapping, then drizzle with a little olive oil and season with salt and pepper. Fold the edges over the filling to form a border – there should still be plenty of tomatoes visible. Leave the folds loose rather than squishing them down as this will help the pastry bake through in the oven. Chill the galette in the fridge for 20 minutes before you bake it. Heat the oven to 190°C/Gas 5, putting a rack near the bottom. Brush the rest of the egg over the pastry border and bake for around 40 minutes or until the pastry is cooked through and starting to brown. Undercooked pastry is horrible, so make sure you cook it long enough. If the tomatoes look in danger of burning, cover them with a piece of foil or baking parchment. Let cool for a few minutes then slide on to a board or serving plate. #LiveLifeontheVeg
  • In this week's newsletter, we hear from co-owner Nina Pullman, editor of our online magazine Wicked Leeks: Buying & eating food used to be second nature: popping to the shops, or awaiting a weekly veg box delivery, safe in the knowledge that you could top up as & when needed. 2 months ago, with the outbreak of coronavirus, all of that changed. As the virus worsened, countries took unprecedented measures to ensure social distancing, a measure which sparked panic buying, bare supermarket shelves, & a huge demand for food delivery. Limitless choice was replaced with the stark reality of what was available – & we weren’t just accepting, we were overjoyed to find that last egg, bag of flour, or fresh vegetable. Now we can begin to see the light at the end of the tunnel as some normality returns, what will be left out of this newly found flexibility, our ability to cook from scratch, adapt recipes, bake & invent new uses for leftovers? In fact, this new way of approaching food buying could have huge implications for sustainable food. It means we could, as consumers or food citizens, prioritise other factors such as lower food miles, less intensive production & a clear route back to the producer. Getting past the idea of infinite choice, & accepting what's available, whether that’s eating by the seasons via a veg box, or making recipes fit around what’s on the shelf, is a huge mindset shift that could move into all areas of consumerism. Perhaps we don’t need endless choice & a throwaway attitude to clothing, either. Perhaps our enforced staycations have revealed local beauty spots, or new plans for UK holidays. The coronavirus has been a tragedy in so many ways that cannot be forgotten. The fact that it has proved another way of living is possible is a relatively small success, but a success nonetheless. Wicked Leeks magazine has covered the outbreak since the beginning; from the rush on home delivery & the impact of restaurant closures on suppliers, to the call for Brits to pick veg, & the change in food habits. You can read the latest issue for free at issuu.com/wickedleeks-magazine – for news, expert opinions from Guy Singh-Watson, @theseagull & others.
  • French onion soup - the tastiest way to use up a pile of onions. There's only one trick to this sumptuous classic: time. Cooking the onions for up to an hour achieves a melting, caramel perfection, and once you've added the stock, they need to simmer for another hour. The taste will prove that it's not time wasted. Fresh stock really does make a difference. You'll need (serves 2): 35g butter 1½ tbsp olive oil 500g onions, thinly sliced ½ scant tsp caster sugar 1¼ litres good-quality stock - beef if you're not vegetarian is ideal, or a good veg one 1 tbsp plain flour 120ml dry white wine 4 slices of crusty bread or baguette 1 garlic clove 1½ tbsp brandy, or to taste (optional) 150g Gruyère, Emmental or other tasty hard cheese, thinly sliced or coarsely grated Step 1 Melt the butter and olive oil in a heavy-bottomed pan or casserole on a low heat. Add the onion, a good pinch of salt and the sugar and cook on a low heat, stirring often, for 45 minutes to 1 hour, until the onion is very soft, golden brown and sweet. Step 2 Pour the stock into another pan and bring to a boil. Add the flour to the caramelised onions and cook, stirring, for another few minutes. Add the hot stock and the wine, season with salt and pepper and bring back to a boil. Step 3 Reduce the heat and simmer gently for at least 45 minutes, preferably an hour, stirring occasionally to check it's not catching. Toast the bread and then rub with the garlic clove on both sides while still warm, then cover each with cheese. Step 4 Preheat the grill. Add the brandy to the soup, if using, and check the seasoning. Ladle into ovenproof soup bowls and top each one with a piece of toast. Place under the grill until the cheese is bubbling. If this manoeuvre seems risky, grill the cheese toasts on a baking tray separately then serve them on top of your soup bowls.
  • These guys couldn't say neigh to a Riverford carrot! 🥕 Because everyone loves animals, here are a few snaps of the residents at @mareandfoalsanctuary and @donkeysanctuarysidmouth living life on the veg with some donated grade out carrots.
  • RECIPE - Mushroom Paella with Smoky Chickpeas This paella with a twist is seriously good - it includes mushrooms and roasted chickpeas tossed in paprika for a smoky flavour, and is finished with toasted flaked almonds. It's a fantastic dish to enjoy alfresco, while imagining yourself in the Spanish sun... You'll need (Serves 2): 1 onion, peel and diced 2 garlic cloves, peeled and chopped 1 red pepper, deseeded and sliced 1 yellow pepper, deseeded and 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 and 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. 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, and 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 and pepper to the onion. Stir. Add the rice, tomatoes, paella spice mix, saffron and 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 and parsley, and with the caramelised lemon for squeezing.
  • Guy's news: Sticking to our onions On top of the usual planting, picking, packing & delivering, we've been painting lines on the floor, erecting screens between workers, training new recruits & considering our future in a changed world. Everyone has been surprised by how capable of change we humans are. Few think we will go back to where we were, & many (a government poll suggests 91%) don’t want everything to return to normal – bar getting outside, being able to touch each other & feeling safe again. Being all things to all people is the supermarkets’ task. This time of forced change has brought us an opportunity to reflect, reinforcing our resolve to stick to what we’re good at: delivering a curated range of seasonal organic veg & fruit, from our own fields & growers we know & trust, & helping you enjoy them. The tolerance most of you have shown of our reduced range has given us both breathing space & courage; thank you. We couldn’t have survived without simplifying. It was, & still is, virtually impossible for us to safely pack bespoke orders. Plans are evolving, but for the coming months we will continue much as we are: concentrating our efforts on keeping the boxes really good, but also adding some seasonal interest alongside to inspire your cooking. We are introducing new products to offer you more choice, including a fruit bag, salad bag, a 'Familiar Favourites' veg box, fresh essentials bundles & an avocado bag. On top of this, we will champion the very best of the seasons by offering 3-4 seasonal stars each week that you won’t easily find elsewhere, to order alongside. Artichokes, berries, peaches, padron peppers, tomatillos, sweetcorn & so on. This focused range will celebrate what has always been at the heart of Riverford & what we have always done best. It will also enable us to deliver to more people; you may notice us finally opening to new customers. Our business will be simpler & leaner, which will allow us to offer good value. To get the range right, we must stick to our values but also listen to your preferences. As a sign of that, tomorrow I am going to plough in half of my cardoons & plant raspberries instead. Guy Singh-Watson
  • RECIPE - Tomato and Barley Pilaf with Roast Green Beans Green beans needn't always be boiled or steamed; they'll happily roast in a hot oven. They don't retain their bright green colour as well, but the flavour more than makes up for this. Stirring the garlic and lemon zest into the beans as they come out of the oven allows the heat of the roasting tin to take away their raw edge. You'll need (serves 2): 150g pearl barley 1 tsp cardamom pods 2 cloves pinch of saffron 1 bay leaf ½ cinnamon stick 500ml warm vegetable stock 300g tomatoes olive oil 125g French beans, trimmed 1 garlic clove, finely chopped 1 lemon, zested small handful of dill, chopped 100g sheep's cheese Preheat oven to 200°C/Gas 6. Rinse the barley in a sieve. Split open each cardamom pod with your thumb nail. Transfer the barley to a large saucepan, with the cardamom pods, cloves, saffron, bay leaf and half the cinnamon stick. Add the stock and bring to a simmer. Cook for 25 minutes, until tender (add a dash of water if it looks like drying out). Halve or quarter the tomatoes, depending on size. Place them in a roasting tray. Drizzle with 2 tablespoons of oil and season with salt and pepper. Transfer to the oven to roast for 10 minutes When the tomatoes have had 10 minutes, remove the tray from the oven. Slide them over to one half of the tray and place the beans in the empty half. Drizzle with 1 tablespoon of oil and season with salt and pepper. Turn well, to coat, and return the tray to the oven for a further 10 minutes. After 10 minutes, remove the roasting tray from the oven. Add the garlic and lemon zest to the beans and mix well. Leave for a few minutes. Drain and taste the barley. Adjust the seasoning with salt and pepper if needed. Pick out the cloves, cinnamon and cardamom pods. Mix the roasted beans and half the dill into the barley. Pile into 2 bowls and top with the roasted tomatoes. Crumble over the sheep's cheese. Garnish with the remaining dill and wedges of lemon for squeezing. #livelifeontheveg
  • Competition time! Win 12 months all-access membership of @SourdoughClub 🍞 - we have 5 vouchers to give away, each worth £100. Has there ever been a better time to learn how to master the perfect organic loaf? The Sourdough Club is the ultimate online source for baking sourdough. Membership gives you access to an incredible hub of video masterclasses, recipes and formulas, expert tuition and a community of other members, run by @vanessakimble. We've been working with @sourdoughschool for a while, supplying them with ingredients. As an author who has studied in-depth the effects of fermentation on nutrition and digestibility of bread and gut microbiome, @vanessakimbell really focuses on the importance of organic ingredients within the school and their online courses. Thank you to Vanessa and the team who have given us 5 complimentary memberships to give away to our audience. Want to enter? Simply tag in a friend in the comments. We will select 5 winners at random on Wednesday 20th. Good luck!
  • RECIPE - Asparagus, salad potato & lentil salad A simple and nourishing dish, making a veg hero of asparagus, a favourite spring vegetable. Topped with feta, for a tangy flourish, and hazelnuts for a satisfying crunch. You'll need (serves 2): 400g salad potatoes 250g asparagus 1 tin dark green speckled lentils 30g parsley 200g baby spinach 1 lemon 1 garlic clove 50g toasted hazelnuts 1 tbsp Dijon mustard – add to taste olive oil 75g feta Preheat oven to 210°C/Gas Mark 5. Wash and chop the potatoes, transfer to a pan of water. Add a pinch or two of salt. Bring the pan up to the boil. Cook until tender, 12-15 minutes. Wash then trim the woody ends off the asparagus. Toss the asparagus spears in a baking dish in just enough oil to coat, seasoning with salt and pepper. Drain and rinse the tin of lentils in a sieve. Wash, shake dry and chop the parsley leaves. Wash the spinach and juice the lemon. Peel and finely chop or crush 1 garlic clove. Roughly chop the toasted hazelnuts In a small bowl, mix just 1 teaspoon of the mustard with 3 tablespoons of olive oil and 1 tablespoon of lemon juice to start with. Once the potatoes are cooked, drain and keep them to one side. Put the asparagus in the oven at this point to roast, for 6-12 mins, depending on their thickness. You want a little bite to them. The best way to test the asparagus is by inserting the sharp point of a knife into one spear. It should just go through without being too mushy and soft. Once done, remove from the oven. Heat the spinach in a large frying pan with just a splash of oil if any. Keep stirring, until the leaves have wilted down. Add the garlic, lentils and potatoes. Heat gently, until the potatoes and lentils have warmed through. Stir in the mustard dressing and the parsley. Season to taste with salt and pepper, adding a little more oil, lemon juice or mustard to suit your taste. Serve the potato mixture with the asparagus, hazelnuts, sprinkled with crumbled feta.

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