- 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
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Recipes
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- 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
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- Recipes
- Eating & drinking
- Plant-based
Top five plant-based recipes for May
Liven up your May menus with these delicious springtime recipes for spinach, asparagus, carrots and sweet potato.
By Kirsty Hale - 14th May 2020
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- Eating & drinking
- Recipes
Rhubarb recipes: from ketchup to compote
From homemade rhubarb gin to a show-stopping tart – read our chef’s tips for how to cook with rhubarb.
By Lewis Glanvill - 13th May 2020
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- Veg Hacks
- Recipes
Veg Hacks: How to cook kohlrabi
In the latest Riverford Veg Hack, chef James Evans breaks down the extraterrestrial-looking kohlrabi with four recipe ideas.
By James Evans - 11th May 2020
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- Eating & drinking
- Recipes
- Local sourcing
How to forage like a chef
From vegan 'honey' made from dandelions to nettle pesto and homemade cordial – here’s how to look twice at everyday plants and learn to forage like a chef.
By Lewis Glanvill - 7th May 2020
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- Eating & drinking
- Recipes
- Food waste
Store cupboard tips and tricks
Make your own Nutella, wow your family with an Italian breadcrumb flourish or transform store cupboard staples into delectable desserts.
By Lewis Glanvill - 23rd April 2020
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- Recipes
- Veganism
5 vegan recipes for Spring
Try making spring green rice rolls or chickpea curry with shiitake to celebrate the best of Spring veg with these five vegan recipes.
By Kirsty Hale - 22nd April 2020
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- Veg Hacks
- Eating & drinking
- Recipes
Veg Hacks: Cremate a cabbage
The latest Riverford Veg Hack is quite possibly the simplest cabbage recipe ever - involving no prep, and using the whole vegetable, meaning no waste.
By James Evans - 16th April 2020
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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
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- 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
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- 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
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- 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
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- 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