- 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
- Ethical business
- Fairtrade
Pressure grows over KitKat Fairtrade decision
World Chocolate Day will take place among growing pressure for Nestle to reverse decision to stop buying Fairtrade cocoa and sugar.
By Nina Pullman - 7th July 2020
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- Plastic
- Packaging
- Food waste
Poland’s plastic alternative
A sustainable packaging start-up is collecting waste fruit and veg from farms and converting it into an edible packaging material using the kombucha drink fermentation technique.
By Juliette Bretan - 6th July 2020
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- Veg Hacks
- Recipes
Veg Hacks: Radish pickle
Learn how to pickle radishes in this week's Veg Hack with chef James Evans.
By James Evans - 3rd July 2020
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- Grow your own
Wise watering
Water is a precious resource – July's GYO Wicked Leeks column is all about how to use it wisely in your garden, maximise soil moisture and conserve water if you’re going away.
By Sarah Brown - 2nd July 2020
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- News from the farm
Blueberries in the blood
Even up until the 1990s, we were the only ones growing them in the UK – that was before the health benefits around antioxidants became known and it really took off.
By David Trehane - 2nd July 2020
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- Environment & ethics
- Ethical business
- News from the farm
Making measurement count
As previously, transport is our biggest sin, and the final delivery to the door is the most carbon costly – so we are converting over 70 per cent of our vans to electric by 2023.
By Guy Singh-Watson - 1st July 2020
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