‘This is a super book’ says Hugh Fearnley-Whittingstall on the front cover. And indeed it is. At 422 pages long, the Riverford Farm Cook Book tells you all you need to know about getting the best from your veg box.
It includes recipes such as:
crushed roast carrots with cumin and goat’s cheese
linguine with chilli, parsley and garlic
spring greens with garlic and soy sauce
caramel apple pavlova
rhubarb and strawberry crumble
and contains tips on seasonality, storage, preparation and what to do with the leftover odds and ends in your veg box.
Not all of the recipes are vegetarian, although 80% of them are, and if you’d like a copy, I have one to give away. All you need to do is leave a comment below, telling me what one of your favourite vegetables is, and the name of a dish you’d have it in (e.g. mushrooms in spinach and mushroom lasagne).
Terms
UK entries only
Competition closes at midnight Friday 30 March 2012
The winner will be chosen by an internet random number generator
Please remember the cookbook also includes recipes containing meat (although not many)
12 comments
Marrow: as in Stuffed – rice, couscous, veggies – spices, herbs, cheese – whatever you’ve got to hand. Baked in the oven till soft. Trouble is I’m the only one in my house who likes it and it doesn’t freeze well -so if I cook it I have to eat it all week!
Why, oh why oh why is this for UK only,
When I worship at the alter of Hugh Fearnley-Whittingstall and would happily eat brussels sprouts if he told me 🙂
I have a new favourite vegetable – flower sprouts. They are sold at M&S. They are the first new vegetable to be sold in the last ten years. They are a cross between brussels sprouts and kale. I love them! I prepare them by frying in spray oil with garlic, salt and pepper.
spinach – i’ll quite happily eat it out of the bag like crisps, but today i had it in scrambled eggs with cherry tomatoes & feta cheese.
spring onions, with cous cous, roasted peppers and courgettes in a salad
Butternut squash….in 20 mins it can be transformed into butternut squash and coconut soup with a hint of chilli. Best served with a wedge of crusty bread and a good book!
Courgettes in …. well, almost anything! Favourite way at the moment is to grill them with a small amount of chilli, fresh mint and olive oil – moreish and very, very yummy!
Mushrooms – there’s hardly a recipe I wouldn’t eat them in… my kids don’t like them though so when they’re not eating dinner with us I usually make Mushroom Stroganoff for hubby and I – yum!
My favourite vegetable is mushrooms, I adore them! I could eat the stuffed, with garlic butter on toast and as you suggested in a spinach and mushroom lasagne. However, my ultimate favourite would be a mushroom risotto!!
I love Spinach, and so do the kids. We have it whizzed up in a cheese sauce, and the kids call it ‘green pasta’. They always ask for it if I give them a choice for tea.
Courgette – such an easy vegetable to grow. So many uses, eaten raw in salads like a cucumber, grilled or BBQ’d, sautéed with onions and garlic, the list of savoury dishes is enormous But my favourite recipe for using courgettes has to be my gluten free vanilla cupcakes. Sweet and light and no butter in the cake. Perfectly healthy cake in my eyes.