Riverford Christmas Magazine

Christmas magazine Riverford

november + december

festive feastingFreshly picked sprouts, sweet f lavoured parsnips, earthy Savoys, crispy roast potatoes... we love Christmas for its celebration of the very best of British culinary traditions. And, of course, for its generous approach to vegetables. It’s a hectic time for us on the farm, as we make use of every minute of daylight to harvest crate-loads of wintry roots and greens. But it hasn’t all been frozen f ingers and red noses; we’ve been working with like-minded organic producers to f ind you the tastiest Christmas food and drink to go with our meat and veg. Read on for your guide to Christmas, Riverford-style, from treats to get you in the festive mood, make-or-buy gift ideas, celebratory Christmas food and some very special party drinks.

new + seasonal heroesbrussels sprouts parsnips cabbages turkey new goosenew Riverford advent calendarnew Riverford hamperChristmas pudding truff les new Riverford fudgeparty f izz and our legendary mince pies

Our food is seasonal and depends on Mother Nature, so not everything is available all the time. But it will taste all the better for the wait.

WINNER2009 2010 2011

our brand new award!

The turkey and veg were delicious. Our delivery arrived on time despite the horrendous weather conditions. You took all the stress out of having to go to the shops. Niki Brodie, Christmas 2010

Ed and his team get into the festive spirit at Wash Farm

Alex delivering through the snow

snowy cabbages for the boxes

Martin cuts savoy cabbages

freshly-harvested swede

sprouts on the stalk at Home Farm

rush hour at Riverford

read the latest news in your weekly newsletter

what’s growing where?Making the best use of soil type, climate and growers’ skills at our regional farms around the UK is our way of growing fruit and veg as close to your home as practical.

Guy Watson, Riverford on Wash Farm, DevonThough we grow around 80 different varieties of veg in Devon, the biggest volume by far is potatoes. Along with our co-op of growers we’ve had 250 acres of spuds on the go this year, in an array of varieties selected above all else for flavour. Overall it’s been a good growing season with very little blight. Meanwhile our winter brassicas are looking very healthy too. The damp August got them off to a good start, with plenty of moisture to get them established. The dry September meant there was less fungal disease about, so our leeks are looking in fine fettle too. However all this good work can be undone if we have another harsh winter like last year, when

30% of our purple sprouting broccoli was lost to frost. Fingers crossed for an easier ride from Mother Nature this time.

Nigel Venni, Riverford on Sacrewell Farm, CambridgeshireAfter losing much of our six acre swede crop to a suspected attack of cutworm, and our chard to blackfly, things seem to have turned a corner for Nigel and his team. The beetroot and spinach crops were saved from devastation by an army of ladybirds, which arrived just in time to see off the blackfly and give the plants enough time to recover their growth. The eight acres of leeks planted between April and June this year are looking very strong, and the team expect to be harvesting them through to the end of January. They planted a mixture of varieties that mature at different rates. Meanwhile the last of the 30 acres of red and brown onions grown at Sacrewell (they love the free-draining soil here) have been harvested and are now snug in wooden crates in the drying barn, ready to see you through the winter and beyond. Half the purple sprouting broccoli crop was lost last year, but we’ve planted another four and a half acres for January.

Peter + Jo-ann Richardson, Riverford on Home Farm, North YorkshireIt’s been a good year for Peter; after terrible crop losses last winter (all his cauliflower and purple sprouting broccoli crops were wiped out), the

everything we grow + sell is organic

warm spring set the young seedling veg up well for the growing season. For the autumn crops it’s been a ‘forward year’, as Peter describes it, with much of the veg being ready weeks earlier than normal, especially the cauliflower. The ten acres of organic parsnips are looking particularly good, as are the leeks. All we need now is a good frost to set the sweetness in their flavour, but not so much of a freeze that we can’t get them out of the ground.

Chris Wakefield, Riverford on Upper Norton Farm, HampshireAfter a busy year harvesting herbs, chillies and banana peppers (yellow ramiro peppers) from our polytunnels, Chris and his team have cleared them out and now have the winter crops in place. We are growing Butterhead lettuce, which will be harvested for your vegboxes until a little before Christmas, and are overwintering a crop of spring onions, ready for harvesting in March and April next year. The perennial herbs growing outside have struggled over the last couple of winters, especially the rosemary, but Chris is hoping to dry the final cut from the sage bushes, so you can still enjoy it in the colder months. It’s early days yet, though!

Ed Walters, Bower Farm, Hampshire Many of our organic turkeys are reared by Ed Walters, whose family has been farming turkeys for over 35 years. They are Kelly Bronze birds, a slow-growing breed that reaches full maturity naturally, spending the first five to six weeks snug in a barn under heat lamps, before going out to grass from around eight weeks of age. They are bedded down with fresh straw every day and tucked up in the sheds at night to protect them from foxes. They spend their days trotting and gobbling their way around the organic pasture

and popping in and out of their sheds whenever it takes their fancy.

Ross Gardner, Spurtham Farm, DevonFor the first time we have organic geese available for your Christmas table and Ross is the chap charged with rearing them. The Gardner family has been farming poultry for over 40 years, so they certainly know how to keep their birds happy. The geese arrived at the farm as day-old goslings in May and were reared under gas brooders to keep them warm for the first 12 days. They now pad about the fields in a small flock of 250 birds and graze the organic pasture, along with a little supplementary organic feed. They are determined foragers and have plenty of outdoor space to express their natural behaviour, though they prefer to head inside their straw-filled barn at night.

advent calendar £9.45We’re very proud of our brand new Riverford advent calendar. It’s fi lled with seriously chunky award-winning Montezuma milk chocolate. Too good for the kids - treat yourself instead!

cosy nights inTreats to get you feeling festive.

find the full range at www.riverford.co.uk

Relish the run up to Christmas, in all its mince pie munching, carol warbling festivity. We’ve got plenty of tempting food and drink to get you in the festive mood. So summon friends and family, trim the tree and simmer some rich red wine for mulling.

sweet treatsRiverford mince pies £4.95/x6Fast becoming the stuff of legend. Rose Prince from The Telegraph rated them “the most delicious mince pies I have ever tasted” and BBC Olive magazine says they are “just wonky enough to look homemade” - ideal if you want to pass them off as your own!

chocolate brownies £4.85/x4Decadently rich and chocolatey - try them with a cup of freshly brewed coffee. Prettily packaged, they make a great gift, too.

to nibble onRiverford devilled almonds £4.45/175gSpiked with a warming hit of paprika, cumin and chilli - very moreish with drinks.

chilli + garlic olives £3.65/285gSucculent black olives from our grower Giancarlo’s olive groves in Puglia, marinated with chilli, garlic and herbs.

country pâté £7.25/425gRustic, French style pâté, with a festive splash of brandy. Serve with fresh crusty bread and a glass of something good.

drinkssloe gin £15.99/35clFruity and warming, made in small batches with hand-picked wild hedgerow sloes.

heron valley mulling spices £1.95/6gSteep in apple juice, cider or wine for a spiced festive drink to warm the cockles.

heron valley’s winter party drink recipesTake 2 litres of still cider, warm in a large pan with 2 mulling spice bags, sugar to taste (approx 2 large cups) and half a lemon. Allow to infuse for 10 mins. Or, warm 2 bottles of sweet apple juice in a large pan with 2 spice bags. Add a shot of rum or Pimm’s. Allow to infuse for 10 mins.

There’s nothing like a bit of preserving and stirring to get you in the Christmas mood. And with so much festive produce around, it’s a great time to get creative and conjure it into gifts. Just the thing to cheer a cold winter’s afternoon - and the kids will enjoy getting stuck in, too. You can buy most of the ingredients from us.

beetroot relishLeave for 3-4 weeks before eating if you can,

to let the flavours mellow.

makes approx 12x 8oz jars

1kg raw beetroot, peeled + coarsely shredded (thin julienne strips are ideal if you have a mandolin or food processor that will do this) 750g red or white onions, finely sliced 750g apples, peeled, cored + grated 500ml red wine or cider vinegar (at least 5% acidity) 500g soft light brown sugar 2 tbsp peeled + freshly grated ginger 2 cloves garlic, peeled + crushed 2 sticks cinnamon 1 heaped tsp turmeric 2 tsp paprika or cayenne 1 level tsp ground cloves zest + juice of 2 oranges a splash of port (optional)

Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole. Don’t use any other metal pan, as the vinegar may react with it. Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1½ hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced

to a syrupy consistency. Remove the cinnamon sticks. Pot the relish into warm, sterilised jars*; fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids). Once cooled, label and store in a cool, dark place; it should keep for a few months. Once opened, keep in the fridge and eat within a week.

*To sterilise your jars and lids: wash your jars and leave to dry naturally. 30 mins before the relish is ready, place the jars on a baking tray and into a cold oven. Turn the heat to 140°C and leave them there until needed. To sterilise the lids, boil for 10 mins, leave to dry naturally, then seal the jars immediately after potting and turn the jars upside down for 5 mins (if your lids are new and clean, you can leave out the boiling stage).

Also try our recipe for homemade crystallised ginger. You’ll f ind it in the recipe section of our website.

post photos of your homemade gifts on our Facebook page

make your own gif tsThe wonkier and more rustic the better.

festive rocky roadUse good quality chocolate for this. We mixed milk and dark chocolate together to make a rich but not bitter-tasting mixture.

makes approx 40 small pieces

300g mixed Riverford nuts, shelled (halve the walnuts, leave the hazelnuts + almonds whole)6 digestive biscuits, roughly broken into pieces16 Riverford dates, pitted + roughly chopped100g mini marshmallows (or chop up a few large ones)300g milk chocolate300g dark chocolatehandful dried cranberries (optional)

Line a 4-5cm deep tin or dish approx 30cm x 20cm (or the nearest size you have) with baking parchment. Put all the ingredients except the chocolate into the tin, making sure it is all evenly distributed. Break up the chocolate into small pieces and place in a heatproof bowl that fi ts snugly over a pan of simmering water. Gently heat, without stirring, until the chocolate has melted. Stir briefl y to combine the two chocolates, then pour evenly over the nut mixture. Leave to cool at room temperature, then refrigerate until fi rm (about 2 hours). Cut into small pieces using a sharp knife or pizza cutter. Keep in the fridge.

easy gif tsSimple solutions to present dilemmas.

If you don’t have the time or inclination to make your own gifts, we’ve found you all manner of indulgences to surprise your friends and family with.

for the kidsmontezuma chocolate snowmen £4.99/x8Cheery little milk chocolate chaps. A great stocking fi ller.

Riverford fudge £3.95/200gMade with Riverford clotted cream, for an old fashioned sweet shop fl avour.

for food lovers Riverford chutney selection £9.99/x3Our farm shop’s Piccalilli, Plum & Walnut Chutney and award-winning Cucumber Pickle, made with Riverford veg.

Riverford Christmas cheese box £16.55/min 950gCropwell Bishop Stilton, Sussex Slipcote sheep’s cheese, Greens of Glastonbury Cheddar and a brie-type soft cheese, packed in our quirky wedge-shaped gift box.

booja booja gourmet selection chocolate truffl es £14.99/x20A luscious selection of chocolate truffl es. The tempting fl avours include banoffee, stem ginger,

around midnight espresso, rum sozzled sultana and champagne.

for cooksEveryday and Sunday Recipes from Riverford Farm hardback £24.99, paperback £18.99Guy and Jane’s second book gives recipes for quick, everyday meals, alongside ideas for more celebratory Field Kitchen style Sunday feasts.

Riverford Farm Cook Book £12.99Brimming with farming tales and original recipes, our fi rst book will help bring out the best in your box, gives tips on how to use that last leek and might even inspire you to think about the issues surrounding food production today.

Riverford hamper £45Find details over the page.

for dadcropwell bishop stilton £17.95/1.1kgThe ultimate stilton - superb quality, smooth and mellow. Pair with Fonseca port, £15.99.

lager, ale + cider cases from £26.45/x12Lager, ale and cider from traditional organic breweries.

and you really can’t go wrong with...give a box A present with a difference - send a friend a vegbox for Christmas or the New Year. We deliver to most of England and South Wales. Give us a call and we’ll arrange it for you.

Riverford gift vouchers £15, £25, £50Make things easy - let them choose their own.

don’t forget our advent calendar for an early present!

Riverford hamper

£45

christmas vegKeep things simple with a vegbox or try our new hamper.

what’s in your box for Christmas week?Your vegbox in Christmas week will be packed with festive veg including sprouts, parsnips, cabbage and potatoes. Of course you can add any extra portions you fancy, too (for all those sprout lovers out there). Keep an eye on the website for the latest info - we’ll post the confirmed box contents on 25th November.

For the best value, go up a vegbox size if you’re feeding extra people over Christmas.

vibrant veg One of the very best bits about Christmas is tucking into all that seasonal veg. But it’s easy to get stuck in a rut. Save yourself from soggy sprout-land with our chef Jane’s festive tips.

perk up your parsnipsFor a new take on roasted parsnips, parboil, then roll them in a mixture of flour and

parmesan. Season well and roast in the oven until temptingly crispy.

sensational sprouts Avoid boiling and instead stir fry or roast them so they keep their crunch. Try mixing cooked sprouts with fried bacon lardons, then stir in cooked chestnuts and a little chopped parsley. Or to go one better, combine sprouts with fresh stuffing in Jane’s recipe over the page.

lovely leeks Finely slice into rings, then cook slowly in butter and add a glass of red wine. Simmer until reduced, season to taste and serve with your Christmas meal.

cracking cabbage Braising brings out the sweet, earthy flavour of red cabbage. Fill a heavy-bottomed pan with a mixture of finely shredded red cabbage, 2 chopped dessert apples, a chopped onion, 50g butter and 1½ tbsp soft dark brown sugar and balsamic vinegar. Season well and simmer gently over a low heat for 2 hours until rich and glossy.

Riverford hamper £45Great for a gift or as a just-add-meat Christmas Day box. Designed to feed 6 people generously, with plenty left over for Boxing Day. Contains a medium vegbox, sweet clementines, 2 packs of our legendary mince pies, light and fruity Christmas pudding, zesty cranberry sauce, buttery oatcakes and award-winning stilton.

add extra portions of veg to your order at www.riverford.co.uk

baked sprouts and stuffi ng

christmas dayFlavourful organic meat and all the trimmings.

to startinverawe smoked salmon from £10.49It’s hard to find organic smoked salmon. And this one’s a Great Taste Gold award-winner, too. Beautifully pale in colour, with a delicate flavour.

main course meatwhole turkeys serves 6+ from £73.45Most of our turkey comes from Ed Walters’ family farm in Hampshire. His birds are slow grown and have been pecking around in the fields since May.

turkey crown serves 6+ £82.45/5kgWrapped in bacon. Easy to carve, quick to cook and ideal if you prefer white meat.

stuffed turkey breast serves 4-6 £33.95/1.5kgWrapped in bacon and filled with cranberry stuffing. A quick, no-waste dinner solution.

stuffed turkey leg serves 4-6 £20.45/1.5kgTasty darker meat stuffed with chestnut and bacon. Another speedy option.

goose serves 4-6 £78.95/4.5-5kgAll our organic geese come from Otter Valley Poultry, where they are reared in free-ranging flocks. They come with giblets and plenty of goose fat for your roast potatoes (or you can freeze it for another time).

gammon serves 2-4+ from £20.95The great Christmas standby. Simmer gently, skin and bake with your favourite glaze.

baked sprouts with a stuffing crustConvert the sprout haters with this new serving idea.

serves 4–6

750g sprouts3 tbsp duck fat or butter1 tsp caster sugarsea salt + freshly ground black pepper100g smoked streaky bacon, chopped1 garlic clove, crushed1 tbsp chopped sage leaves1 tsp thyme leaves150g soft breadcrumbsfinely grated zest of 1 orange1 tbsp chopped parsley100g peeled, vacuum-packed chestnuts, roughly chopped200ml chicken stock

Preheat the oven to 160°C. Trim the sprouts and cut into quarters lengthways. Toss in an ovenproof dish with 1 tbsp of the duck fat and the sugar and season well. Bake for about 15 mins, until just tender. While the sprouts are cooking, brown the bacon in a frying pan in the remaining duck fat, then add the garlic, sage and thyme. Cook for 1 more min, remove from the heat and stir through the breadcrumbs, orange zest and parsley. Season. Stir the chestnuts into the sprouts. Pour over the chicken stock. Top with the stuffing mixture and return to the oven for 10 mins, or until golden.

by Jane Baxter, from Everyday and Sunday – Recipes from Riverford Farm

remember the

sausages, bacon +

cranberry sauce

festive puddingsGood things to tuck into.

Oh, go on, it is Christmas after all. Get tempted by our ideas for the traditional, the child-pleasing and the easier-on-the-waistband. We think we’ve got something special for everyone.

Riverford mince pies £4.95/x6 Buttery, rich and very much in demand. Get your order in early!

Riverford Christmas pudding from £9.95The recipe comes from a friend of our chef Jane. Unlike most Christmas puddings that can be heavy and hard-going after a main meal, ours is light and fruity. The best we have ever tasted.

chocolate brownies £4.85/x4Popular with the kids and a good alternative to Christmas pudding if you don’t like dried fruit.

cream from £1.59Traditional rich clotted or double cream.

Riverford brandy butter £2.65/175gWickedly good - made with milk from our own dairy herd.

stuffed dates with clementines + pomegranatesA fresh and pretty dessert that uses seasonal fruit unusually. It brings much welcome relief from all those heavy pudddings, too!

serves 4–6

12 dates1 tbsp unsalted pistachios, lightly toasted + choppedseeds from ½ pomegranate2 tbsp mascarponefi nely grated zest of 1 orange + 2 tsp orange juicea few drops orange fl ower water8 clementines

Remove the stones from the dates by slitting each one open and removing it, keeping the date whole. Mix half the pistachios and pomegranate seeds with the mascarpone and stir in the orange zest, about 2 tsp juice (or to taste) and the orange fl ower water. Using a teaspoon, carefully stuff each date with a little of the mixture. Remove the skins and pith from the clementines and cut each fruit across into thin slices. Arrange on a serving plate. Place the dates on top and fi nish with the extra pistachios and pomegranate seeds.

by Jane Baxter, from Everyday and Sunday – Recipes from Riverford Farm

boxing dayIdeas to beat the day-after blues.

winter salad with spiced pecans, pears + blue cheeseserves 4-6

An excellent way of using leftover Christmas nuts and blue cheese.300g mixed winter salad leaves75g pecan nutsa pinch of cayenne pepper1 tsp worcestershire saucea dash of tabasco sauce½ tsp salt3 ripe pears, peeled, cored + sliced3 tbsp vinaigrette (see below)75g blue cheese, crumbled

for the vinaigrette:240ml sunfl ower oil4 tbsp good quality balsamic or red wine vinegar1 garlic clove, crushed to a paste with a little salt

1 tbsp dijon mustardsea salt + black pepper

In a small bowl, mix the pecans with the cayenne, Worcestershire sauce, Tabasco and salt. Scatter them over a baking tray and bake at 200°C for 5-6 mins until lightly toasted. Leave to cool. For the vinaigrette, combine the ingredients vigorously. Put the pears and salad leaves in a bowl and toss with the dressing. Divide between plates, scatter over the blue cheese and pecans and serve.

by Jane Baxter, from the Riverford Farm Cook Book

Boxing Day needn’t feel like an afterthought. Pair a stunning centrepiece with inventive leftover dishes for a satisfying feast.

cooked ham £53.95/3kgDry cured ham from our farm shop, glazed with apple, mustard and spices, ready to eat and partially boned for easy carving. Our Christmas hams use pork from Tom Browne’s pigs. Tom has an outdoor herd of 100 sows at Smallbrook Farm. The pigs spend most of their time chasing each other around in the mud and nuzzling through the grass and clover, which adds to the full flavour of this joint.

spiced beef £29.45/1.5kgAn Elizabeth David recipe. Wrap it in foil, cook in a roasting tray and enjoy it in meltingly tender wafer-thin slices.

also try the crushed

carrot + cumin salad

recipe on our website to

use up roast carrots!

wine, f izz + moreSomething special to sip on.

Christmas is all about sharing, which makes it a great excuse to get some special bottles in. We’ve done the legwork for you and lined up a clutch of cracking organic celebratory drinks.

a big bangla cuvée blanche champagne brut, bruno michel £33.69There are two reasons we like working with the Michel family. Firstly they’re really nice, and secondly, their chateau is an amazing building with just the right amount of decrepit charm. Bruno and his family make fantastically pure organic champagne which is easy to drink, with lemon curd and subtle toasty notes. Dry and incredibly balanced.

other f izzla jara prosecco frizzante £9.95la jara pinot grigio spumante rosato £14.45

our Christmas whitedomaine du bouchot pouilly-fumé 2010 £15.99

Gooseberries and guavas! That’s what you’ll get with this lovingly created Pouilly Fumé from Pascal Kerbiquet. Rather than using a barrage of chemicals to get maximum yield, Pascal takes a modest harvest from his organic vines and his efforts seem to burst out of the glass with intense,

concentrated flavours and purity.

our Christmas redles piliers de maison blanche, montagne saint emilion 2009 £16.99 Go on, it’s Christmas. This Saint Emilion is a beautiful blend of Merlot and Cabernet-Franc that allows the natural fruit flavours through rather than dominating them with dubious oak. It’s made by the highly regarded Chateau Maison Blanche, owned by the Depagne-Rapin family, where none of the clever tricks employed by many Bordeaux growers are used, just good honest winemaking.

dessert winepizzolato alba chiara £11.99This Italian dessert wine is beautifully aromatic, with subtle notes of honey and nectarine. The Pizzolatos have been producing wine for five generations and switched to organic in 1991. This delicate dessert wine makes an ideal match with fruit, tarts and soft cheese.

fonseca terra prima port £15.99A wonderfully rich, concentrated wine with a plummy flavour and velvety texture. Just the thing to sip by the fire alongside our moreish stilton.

find ale, beer + cider at www.riverford.co.uk

soft drinksStock up on all the refreshment you need.

Don’t let non-drinkers feel like second class guests. Our carefully sourced soft drinks will bring all the refreshment they need.

champagne alternativesluscombe elderflower bubbly £3.15/74clA fragrant drink made from from Devon elderflowers picked in sunny May and June. A grown-up alternative to champagne.

luscombe st clements £2.85/74clSweet and fruity orange juice with a tingle of lemonade fizz for fun. Popular with the kids too. Try instead of buck’s fizz with a laid-back brunch.

for the kidsluscombe ginger beer, cool or hot £1.55/32clWhether you’re after a whisper of ginger or a proper kick of heat to get your fingers and toes tingling, these cool and hot ginger beers bring punchy flavour.

apple juice from £3.05Hand pressed from whole organic apples for a sweet, natural juice. Try warming gently, then steeping in mulling spices for a comforting festive hot drink. Just the thing for chilly carol singers!

after dinnerfloresta coffee £3.95/250gDon’t find yourself scrabbling in the cupboard come Christmas Day - get your order in from us. Our single estate Floresta coffee is grown by a co-operative of farmers in Brazil who we deal with direct. Ethical, sustainable and a very fine cup of coffee to boot. Choose from beans or ground coffee.

save on supermarket trips - let us do the lugging instead!

make your own hot chocolateHot chocolate the old fashioned way - rich and thick. A big hit with kids after a wintry walk. Let them bash up the chocolate into chunks themselves. Just make sure you’ve got plenty - it might not all make it into the recipe!

makes 2 small mugs

Break 50g Montezuma dark chocolate into chunks and put them in a jug. Bring 300ml whole milk gently to the boil, then pour a quarter of the milk over the chocolate chunks. Leave the chocolate to melt for a minute, then whisk the mixture until smooth. Bring the remaining milk back to the boil, then pour it carefully over the chocolate mixture, whisking constantly to get a frothy finish. Serve in small mugs or cups.

Even the most organised Christmas host will have bits and pieces left after the fi nal feast. Save yourself from dubious brussels sprout soup and turkey curry with these tips from our chef Jane.

turkey stockBreak up the carcass and put in a pan with stock veg (celery, onion, carrot, maybe some parsley stalks), garlic and peppercorns. Cover with cold water and simmer for 2 hours. Strain off the stock and store in the fridge (for a few days) or freezer.

turkey + leek gratinMake a roux with butter and fl our and slowly whisk in turkey stock. Pour over cooked leeks and shredded turkey in a dish. Top with breadcrumbs mixed with fried bacon lardons and sage. Bake until bubbling.

turkey + veg pilaffCook onion, garlic and curry powder in butter, then stir in some rice. Add turkey stock, simmer and when the rice is almost tender add any

chopped leftover veg. When cooked, stir through shredded cooked turkey and herbs.

festive bread + butter puddingIf you have any Christmas pudding left, crumble it into small pieces, then mix the pieces into the custard in a bread and butter pudding recipe. It adds a warming spiced fl avour.

bubble + squeakShred sprouts or cabbage and add to mashed potato. Mix together and cook in butter in a non-stick pan. Good with cold turkey and pickles.

caramelised clementinesPeel, slice across into rounds and caramelise in brown sugar in a heavy-bottomed pan. Serve with vanilla ice cream.

Keep an eye on our website for more inspiring veg ideas.

every last leekChristmas leftover ideas that satisfy.

order your Christmas food online

pricesThere are a few small differences in our range and prices at each farm (this f lexibility helps us pay our growers a fair price) - please check www.riverford.co.uk for details.

www.riverford.co.uk

christmas from

Riverford chocolate advent calendar £9.45Riverford christmas hamper £45mince pies £4.95christmas pudding 450g/900g £9.95/£17.45brandy butter 175g £2.65chocolate brownies 200g £4.85chestnuts 500g £3.75dates 250g £2.49mixed nuts 1kg £5.85Riverford chutney selection 3x 340g £9.99Riverford chilli + garlic olives 285g £3.65Riverford devilled almonds 175g £4.45booja booja gourmet truffle selection 237g £14.99milk chocolate snowmen 110g £4.99Riverford fudge 200g £3.95Riverford gift voucher £15/£25/£50cranberry sauce 230g £3.35stilton 1.1kg £17.95christmas cheese box 950g £16.55country pâté 425g £7.45chicken liver parfait 170g £3.65smoked salmon 200/400g £10.49/£18.49mulling spices 6g £1.95

christmas meat from

whole turkeys £13.29/kgstuffed turkey breast 1.5kg £33.95stuffed turkey leg 1.5kg £20.45turkey crown 5kg £82.45whole goose 4.5-5.5kg £78.95spiced beef 1.5kg £29.45gammon loin off the bone 1.5kg £20.95gammon off the bone 3kg £41.45cooked ham 3kg £53.95cocktail sausages x20 £5.45cocktail sausages x40 £9.95pork sausage meat 450g £3.95

christmas drinks from

champagne brut “la cuvée blanche” £33.69elderflower bubbly (non-alcoholic) £3.15la jara prosecco frizzante £9.95la jara pinot grigio rose spumante £14.45

domaine du bouchet - pouilly fumé £15.99les piliers de maison blanche - montagne saint emilion £16.99alba chiara - passito bianco £11.99fonseca terra prima port £15.99sloe gin £15.99

vegboxes from

mini vegbox £9.85mini fruit + vegbox £11.85small vegbox £12.35medium vegbox £15.45large vegbox £17.95fruit + vegbox £16.35seasons vegbox £12.95favourites box £13.95roots + greens box £12.95salad box £11.85fruit box £10.75fruit box for work £22.95

meatboxes from

small meatbox £53.95large meatbox £69.95quick + easy meatbox £29.95chicken box £69.50half lamb box £75.50winter warmer meatbox £29.95

veg from

aubergines x2 £2.49beetroot 1kg £1.45brussels sprouts 1kg £2.45red cabbage £1.55savoy cabbage £1.45calabrese broccoli 500g £1.95cauliflower £1.59carrots 1kg/2kg £1.55/£2.95courgettes x3 £1.75cavolo nero (black kale) x2 £1.75celeriac min 800g £1.55leeks 750g £2.45mushrooms 200g £1.49mushrooms portobello 200g £1.75

mushrooms shiitake 150g £2.95mushrooms oyster 150g £1.95onions 500g/1kg £1.10/£1.65pickling onions 1kg £1.49shallots 500g £1.95red onions 500g £1.45parsnips 1kg/2kg £2.45/£3.65mixed peppers x3 min. 2 colours £2.95red peppers x2 £1.95ramiro peppers x2 £2.25potatoes 1kg/2kg/5kg £1.45/£2.45/£4.49sweet potatoes 800g £2.75butternut squash uk £1.95squash (lots of varieties - please see the website!)squash box 7kg £7.95swede £1.49

salad herbs + spices from

salad bag £6.95avocados x2/x4 £2.49/£4.49celery £1.75cucumber £1.65dried garlic x3 £1.45ginger 100g £1.25lettuce £1.75salad pack 150g £1.99alfalfa sprouted seeds 100g £1.45mixed sprouted seeds 227g £1.45cherry tomatoes 250g/450g £1.85/£2.95tomatoes 480g/750g £2.45/£3.25watercress 100g £1.95

fruit from

fruit bag £6.45apples uk 750g/1.5kg £2.45/£3.55bananas 1kg £1.99clementines 1kg £2.45grapefruit x2 £1.95kiwi x6 £1.95lemons x2/x6 £0.99/£1.99oranges 1kg £2.45pears uk 750g/1.5kg £2.55/£4.25white seedless grapes 400g £3.25

dairy, milk + eggs from

milk 1ltr/2ltr £0.99/£1.89eggs half dozen £2.09Riverford brandy butter 175g £2.65Riverford clotted cream 250g £2.75Riverford double cream 250ml £1.59acorn double cream 284ml* £1.39acorn single cream 284ml* £1.09stamfrey farm clotted cream 118g* £1.95Riverford butter 250g £1.95acorn butter 250g* £1.80

godminster vintage cheddar truckle 400g £8.95greens of glastonbury cheddar 350g £3.95greens of glastonbury double gloucester 350g £3.45cropwell bishop stilton 250g /1.1kg £4.45/£17.95st eadburgha soft cheese 170g min £4.45acorn brie 230g* £4.95halloumi 150g £3.95buffalo mozzarella 5x 25g £2.99parmesan 200g £6.25yoghurt fat free 475g £1.55yoghurt whole milk 475g £1.59*Sacrewell and Home Farm only

chilled from

cooked sliced ham 150g £4.65smoked ham thinly sliced 150g £4.65pastrami 150g £4.65sliced roast beef 150g £4.65smoked salmon 200g/400g £10.49/£18.49country pâté 425g £7.45chicken liver parfait 170g £3.65soup of the month 600ml £2.99smoked haddock chowder 600ml £3.19chicken + vegetable soup 600ml £3.19beanie burger - mushroom 2x 100g £2.35beanie burger - nut 2x 100g £2.35beanie burger - spicy 2x 100g £2.35tofu natural 250g £2.35

bread - norton from

malted bloomer 800g £2.19pure rye 800g £2.79small sourdough 400g £2.19small spelt 400g £2.79white batch (soft crust) 400g £1.69workers white 800g £2.19wholemeal bloomer 800g £2.193 seeded bloomer 800g £2.79cheese + walnut 400g £2.59country cob 400g £1.89tomato + olive focaccia 500g £2.75

bread - wash from

freshly baked bread - available in some areas, check the website for more details £1.69

kitchen pantry from

pesto rosso 180g £2.99pesto genovese 180g £2.99sundried tomatoes 280g £3.65olive oil - italian extra virgin 500ml £4.45olive oil - italian extra virgin dolce 500ml/2ltr £4.45/£12.99banana chutney 340g £2.99

minimum order £12.50 or £25 on meat

pear + ginger chutney 340g £2.99Riverford ploughman’s pickle 340g £2.99doverhouse chutney 340g £2.99mayonnaise 250g £2.99chinese bbq marinade 240ml £2.99sweet chilli sauce 240ml £2.65pimhill oatcakes 150g £2.59plum jam 340g £2.99rude health muesli 1kg £5.49pimhill muesli 1kg £3.85pimhill porridge oats 850g £2.45dark chocolate 100g £2.09milk chocolate 100g £2.09white chocolate 100g £2.09giant milk chocolate buttons 180g £2.29

soft drinks from

florestacoffee single estate - beans 250g £3.95 coffee single estate - ground 250g £3.95 heron valleyapple juice naturally sharper 75cl £3.05apple juice naturally sweeter 75cl £3.05 apple + ginger juice 75cl £3.05 apple + orange juice 75cl £3.05oakwoodcox apple juice 1ltr £3.25 fiesta apple juice 1ltr £3.25

luscombeelderflower bubbly 74cl £3.15raspberry lemonade 74cl £2.99st clements 74cl £2.85 sicilian lemonade 74cl £2.85 bottle case (24)ginger beer hot 32cl £1.55 £33.49ginger beer cool 32cl £1.55 £33.49

lager, ale + cider from

bottle case (12)ale £2.45 £26.45lager £2.45 £26.45cider £2.45 £26.45

wine from

white bottle case (6)vega lucia airen £6.49 £35.05mas de la ville chardonay £8.49 £45.85la jara pinot grigio bianco £9.95 £53.75marigny neuf sauvignon blanc £11.49 £62.05domaine du bouchet - pouilly fumé £15.99 £86.35

fizz la jara prosecco frizzante £9.95 £53.75 la jara sparkling rosé £14.45 £77.99champagne brut £33.69 £181.95

rosé bottle case (6)vega lucia garnacha £6.49 £35.05mas de la ville gard rosé £8.49 £45.85

red vega lucia tempranillo £6.49 £35.05ott tinto de navarra £7.49 £40.45quinto arrio rioja £7.95 £42.95mas de la ville merlot £8.49 £45.85mognon contadino £9.25 £49.95domino de punctum syrah £9.99 £62.05marigny-neuf pinot noir £11.49 £62.05les piliers de maison blanche - montagne saint emilion £16.99 £91.75

mixed cases all red 6x 75cl £48.55red + white 6x 75cl £44.69all white 6x 75cl £52.15white + rosé 6x 75cl £48.99

dessertalba chiara - passito bianco 50cl £11.99fonseca terra prima port 75cl £15.99sloe gin 35cl £15.99

kitchen kit from

Riverford recipe binder 2011 £2.45Riverford long handled cotton shopper £2.05eco cool safe - large £95.95eco cool safe - medium £85.15eco cool safe - small £76.25Riverford farm cook book £12.99Riverford cook book - everyday and sunday (paperback) £18.99Riverford cook book - everyday and sunday (hardback) £24.99Riverford cool bag £2.69eco cool blanket £3.95

We’re taking a break with no deliveries between Christmas and New Year, so stock up on all you need in Christmas week.

If you’re going to be away over Christmas you can ‘pause’ your order online (or let your vegman know the dates you’ll be away) and we’ll be ready with your next delivery when you’re back.

see our full range at www.riverford.co.uk

happy christmas

Happy Christmas from us all at Riverford

Ri v e r f ord

01780 789700 Sacrewell Farm01803 762059 Wash Farm, Home Farm, Upper Norton Farmwww.riverford.co.uk