In Riverford’s communal kitchen in December, as co-owners pause for a cuppa & mince pie, talk invariably turns to the big day. Are you doing röstis or roasties? Nut roast or Wellington? Christmas pud or sticky toffee? We’re a bunch of real foodies, so it’s no surprise that everyone has a top tip to share! Here are a few of our festive favourites, tried-and-tested by co-owners.
“For a brilliant veggie gravy, try adding sundried tomatoes or portobello mushrooms and red wine to give depth of colour and flavour.” Dino, canteen team, Riverford, Wash Farm
“Low on oven space? Try our sticky cider carrots (riverford.co.uk/recipes) which come together on the hob. Alternatively, place carrots and onions under your Christmas roast as a trivet; they’ll bake in the juices and flavours that accumulate and will be doubly delicious when served alongside your roast.” Bob, brand chef, Riverford
“A couple of weeks ago, we roasted potatoes in clotted cream instead of oil and they were the best I’ve had! Christmas is the time to try it. Braised red cabbage is a must for me, but I always get it going in the slow cooker the day before. Once everything is in, you don’t really have to think about it again.” Emily, food lead at Riverford
“Use a temperature probe to help take the weight off your shoulders and ensure your meat is safe and good to serve.” Nat, canteen team, Riverford, Wash Farm
Love your leftovers
“Store leftover components separately instead of stuffing them into one big container – you then have easily accessible building blocks for many more great meals: use leftover potatoes for Spanish tortillas, or crushed with salmon, herbs & soured cream in fishcakes. Meat can be used in pies, curries, soups, stir fries, and with veg in Boxing Day sarnies, soups & pies.
Roasted parsnips are brilliant blended into a dip with almonds and garlic. Cauliflower cheese is great as a sauce – whizz it up, and layer over pasta. Controversial, but one of my favourite desserts can be made with leftover Yorkies – dust in cinnamon sugar, roast bananas, and serve with custard or cream.”
Lewis, head chef, Field Kitchen
Our News from the Farm posts come from Riverford. They are the digital versions of the printed letters which go out to customers, every week via Riverford’s veg boxes. Guy Singh-Watson’s weekly newsletters connect people 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. Riverford’s monthly Farm Kitchen letter is written by Riverford’s team of chefs, recipe and content creators: Emily, Bob, Hannah, Lewis & Freddie.
Just something I wanted to share. I can tell from my recipe diary that I picked up your butter-roasted roots recipe in early January 2022. Recently I’ve had a bit more time in my life so have been letting other things sit a little longer too. This includes the components of my slightly morphed version of this recipe. First of all I use a pan that can go into the oven which also has a lid. Into that go the florets from your wonderful broccoli, an onion cut quickly into chunks (your red onions are very, very hot this year and my eyes are “crying streets of tears” – thank you Dire Straits – as a result), a parsnip cut into pieces, not too large, not too small, about 2cms x 2cms I suppose, some carrot cut into pieces matching the size of the parsnip, as many whole (skin on, root off) garlic cloves as suits your fancy, a big sprinkling of Maldon salt flakes, and then, my hack (I think), some whole red chillies, all tossed in olive oil and left alone, lidded, for hours, if not for a day or so. Stirred up after that and into a 180 degree (fan) oven with the lid off the pan, cooked in 10 minute intervals and stirred at then end of each 10 minute session (I usually find 4 lots of ten mins is about right but it depends how well cooked you like your veg). The chilli releases its heat but, like the garlic, leaves its skin behind. I stir in some butter then fish out all the skins prior to serving. The result is truly worth going for a good walk while the veg marinates and if you don’t get back until the next day, no worries.