3rd July 2020
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Radishes are great pickled, which is what chefJames does with them in this week's Veg Hack. The leaves are great to eat too - don't waste them! James cooks these up with garlic, soy sauce and toasted peanuts, to serve with the sweet pickled radish for a really simple dish that uses the whole vegetable.
Wicked Leeks issue 3 is out now, covering the impact of coronavirus on food, farming and changing habits, plus opinions, interviews and the best seasonal recipes.
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After struggling to digest traditional wheat-based bread, Vanessa Kimbell embarked on a lifelong adventure into sourdough and a PhD exploring its relationship with the gut microbiome.
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Set up by Guy Singh-Watson 30 years ago, Riverford now delivers across the country with a full range of fresh produce, meat, dairy and more.
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Padron peppers are like a game of Russian roulette. Chef James shows how to cook them the classic way in this week's Veg Hack, by blistering them in olive oil and finishing with sea salt.
By James Evans - 28th July 2020
Watch chef Bob Andrew as he braises summer turnips for a really simple recipe with loads of flavour.
By Bob Andrew - 23rd June 2020
The latest Riverford Veg Hack is on the magnificent looking Globe artichokes - seasonal star and the basis for a tasty, tactile meal.
By James Evans - 8th June 2020
