Riverford recipesMay - June

1. asparagus2. broad beans3. new potatoes4. spinach5. rhubarbSpaghetti with Spinach & Walnut Pesto made by Kirsty at the farm

1. vinaigrette for salad leavesWhisk together 225ml extra virgin olive oil, 75ml vinegar (red, white, balsamic or cider), 1 tbsp dijon mustard and some salt and pepper in a bowl, or shake in a jam jar. Keep in the fridge, for up to a week or two.

2. tahini yoghurt dressing for salad leaves, carrots, greens or beetrootWhisk together 120ml plain yoghurt, 3 tbsp tahini, the juice of ½ lemon, ½ crushed garlic clove, a good pinch of sea salt and a pinch of cayenne pepper. Gradually add enough cold water until it is the consistency of double cream. Taste and add more lemon if you like.

3. tomato, garlic & herb dressing for new potatoes or salad leavesSkin 4 tomatoes, remove the seeds and core and dice the flesh. Heat 100ml olive oil on a low heat in a pan and add 2 crushed garlic cloves and ¼ tsp cayenne pepper. Stir for 3 mins, then add the tomatoes for another 1-2 mins. Remove from the heat and add 1 tbsp chopped basil and 1 tbsp balsamic/sherry vinegar. Season and add some mozzarella if you like.

helloMay is the vegetable new year. There are plenty of homegrown delights to cook with, particularly if you love salads and simple greens. As June arrives, there is even more to add to the harvest, from new potatoes and broad beans to bunched carrots and summer turnips. Right now, we like to keep our cooking simple so the freshly-picked veg can take centre stage.

our olive oils are good

enough to dress salads

on their own - you

could add a splash

of one of our new

vinegars too

want more recipes? Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.

3 simple early summer dressings

Asparagus isn’t the easiest veg to grow organically and the season is short, so add it to your vegbox while it’s here. Our early season asparagus comes from our Spanish grower Pepe, before we move onto the English crop, much of it grown by Peter Richardson at Riverford on Home Farm.

storeIn the fridge. Eat it as soon as you can. To help keep it fresh, stand the spears upright in a pot with a little water, or wrap the base of the stalks in damp kitchen paper.

prep Hold the spear in your hand and bend it until it snaps, to remove the woodier bottom end.

cook simply We’ve given you some recipes, but however you cook it, keep it simple.

boil or steam Thin spears will take about 2 mins, thicker spears 3 or even 4-5 mins if very fat. Toss cooked spears in a little melted butter and season with sea salt and freshly ground pepper. Add a squeeze of lemon juice if you like.

grill or griddle Toss in a little olive oil and grill or griddle for 5 mins, turning now and then. Try cooking asparagus on your BBQ if we get a summer this year!

roast Roasting asparagus locks in the flavour. Toss in olive oil, season and roast until just tender; this will vary on the thickness, from 10-15 mins. Eat as they are or crumble over some toasted chopped hazelnuts, a drizzle of olive oil and a splash of balsamic or sherry vinegar to serve.

asparagus

summer pistou soupserves 4, prep 15 mins, cook 25 mins

for the pistou: 3 cloves garlic 1 tsp sea salt 50g basil leaves 50g parmesan, grated (optional) 150ml olive oil 2 00g podded weight broad beans2 tbsp olive oil 1 onion, finely chopped 2 00g new potatoes, scrubbed & diced2 carrots, sliced8 cherry tomatoes, cut into quarters1.5 ltr veg stock2 50g asparagus, cut into 3cm lengths2 00g cooked, rinsed white beans

To make the pistou, pound the garlic and salt in a pestle and mortar. Pound in the basil (you may need some oil to loosen it), then the cheese and oil. Or you can blitz everything in a processor. Boil the broad beans for 3 mins, drain, refresh in cold water, drain again and remove the outer skins. Keep to one side. Heat the oil in a pan and cook the onion slowly for 8 mins, until soft but not coloured. Add the potatoes, carrots, tomatoes and stock. Simmer for 10 mins. Add the broad beans, asparagus and white beans. Simmer for 3 mins. Season and serve with the pistou to swirl through.

Try making a hollandaise to drizzle over cooked asparagus spears. It’s a favourite in our farm restaurant, The Riverford Field Kitchen, in the early summer months. You could add some cooked new potatoes before drizzling over the hollandaise to make it go further.

2 egg yolks 2 tbsp cold water 450ml melted butter (it’s easiest to have it ready in a jug) lemon juice to taste fine sea salt

Put the egg yolks and water in a heatproof bowl that sits snugly over a pan of barely simmering water. Whisk until it has doubled in volume and thickened. Remove from the heat and whisk for 20-30 secs. Return to the heat. Very gradually whisk in the melted butter, until it has the consistency of double cream. Stir in some lemon juice and salt to taste. Leave the sauce in the bowl, over the pan holding the water, but taken off the heat, to keep it warm while you cook the asparagus.

asparagus with hollandaise serves 4, prep 5 mins, cook 15 mins

600g new potatoes, scrubbed & halved or quartered if large2 tbsp olive oil1 red onion, chopped2 cooking chorizo sausages (200-250g), skin removed & meat crumbled2 tbsp finely chopped parsley250g asparagussplash of sherry vinegar½ tsp smoked paprikasplash of white wine or cider vinegar2 eggs

Boil the potatoes in salted water for 12-15 mins, until tender. Drain and lightly crush with a masher or fork. While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring.

Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Stir in the parsley and season with salt and pepper to taste. Meanwhile, toss the asparagus in 1 tbsp oil in a baking dish. Add a splash of sherry vinegar, the paprika and season. Roast at 180°C for 10-15 mins, until just tender (or griddle for 5 mins). Bring a pan of water to a slow rolling boil. Add a good splash of white wine or cider vinegar. Crack the eggs into individual small bowls. Use a spoon to swirl the water and drop the eggs in, one at a time. Cook for 2½ mins for a runny yolk. While the eggs are cooking, plate the potatoes and asparagus. Remove the eggs and serve on the potatoes. Sprinkle the eggs with some extra salt.

new potato & chorizo hash with asparagus & poached egg serves 2, prep 15 mins, cook 20 mins

use the freshest

eggs possible for

poaching - the

white will set

around the yolk for

a better result

700g broad beans in their pods 2 tbsp olive oil100g butter1 large onion, finely sliced2 cloves garlic, finely chopped400g risotto rice1 glass (250ml) dry white wine1 ltr hot veg stock250g asparagus, ends snapped off, stalks chopped into small pieces (leave the spear ends about 4-5cm)100g grated parmesan/pecorinohandful chopped basil, chives & mint

Pod the beans, then boil for 4 mins. Drain, plunge into cold water and drain again. Peel off the outer skins and put the inner beans to one side.

Meanwhile, heat the oil and half the butter in a large heavy-based pan. Fry the onion gently for 8 mins, without colouring. Add the garlic and rice and cook, stirring, for 2 mins. Turn the heat up slightly. Add the wine. Reduce the heat and simmer until absorbed, then add the stock a ladle at a time, stirring constantly. After 20-25 mins, when the rice is almost cooked, add the asparagus. Cook for another 3-4 mins. The rice should be cooked, but with some bite. Add the beans, the rest of the butter and the cheese. Season. Stir well, turn off the heat, cover and leave for 5 mins. Stir in the herbs just before serving.

asparagus, broad bean & herb risottoserves 4, prep 15 mins, cook 25 mins

store In the fridge, in their pods until you want to cook them.

prep Split the side of the pod with your nail, to open it and reveal the beans.

cook simply If the beans are very young and small, you can eat them raw in salads. To cook them, boil for 4-5 mins. If the beans are small, there’s no need to do anything else to them, but if they are larger, it’s best to double pod them: plunge the cooked and drained beans into a bowl of cold water to refresh them, then slide off the outer skin to reveal the bright green bean. If you haven’t eaten them like this, they will be a revelation.

broad beansgood with Ham, bacon, feta, parmesan, goat’s cheese, beetroot, eggs, ricotta.

easy ideasTry a salad of cooked beetroot cut into wedges, served on salad leaves with cooked beans and crumbled goat’s cheese or feta.

Broad beans love herbs, particularly mint, dill and summer savory (look for it in a garden centre, as it’s hard to find in food shops). Try frying chopped bacon and add cooked broad beans and the leaves from a sprig or two of savory (and a splash of double cream if you like).

Guy Watson cooks them with his beloved braised artichokes and mint. See The Riverford Farm Cook Book for the recipe.

For a quick starter, serve slices of griddled or toasted sourdough topped with cooked and double podded broad beans lightly crushed with a little olive oil and mint. Top with some parmesan or pecorino shavings.

They’re also good tossed into pasta dishes and summer soups and stews.

mint marinated & battered halloumi with spicy broad bean dip serves 4 as a starter, prep 2 hours 10 mins inc. marinating, cook 8 mins

for the halloumi:2 tbsp plain flour300g halloumi, cut into ½cm slices100ml plain yoghurt1 tbsp finely chopped mint leaves

for the dip:500g broad beans, podded to give 300-350g beans1 tsp cumin seeds, toasted in a dry frying pan for 30 secs, then ground1 tsp paprika1 clove garlic, chopped4 tbsp olive oiljuice of 1 lemon, more to taste1-2 chillies, finely chopped

for the batter:50g plain flour50g cornflour1 tsp baking powder150ml sparkling or soda watersunflower oil for frying

Mix the yoghurt and mint, then toss in the halloumi to coat. Leave to marinate in the fridge for a couple of hours. Make the dip: boil the broad

beans for 4 mins. Drain, refresh in cold water, drain again and peel off the skins. Put in a processor with the rest of the dip ingredients except the chilli. Blitz to a purée. Stir in the chilli. Add salt and more lemon to taste. Make the batter: whisk all the ingredients until smooth. Heat a deep fat fryer filled with sunflower oil to 180°C (or you can carefully use a pan of oil: put oil 4cm deep in the pan and use a food thermometer to check the temperature). Put the flour in a dish, dip the halloumi in it, then dip in the batter. Fry for 3-4 mins, turning halfway, until golden. Drain on kitchen paper. Serve with the dip.

3 tbsp oil for frying4x chicken thighs & 4x drumsticks (approx 1kg)1 large onion, finely sliced2 cloves garlic, finely chopped500ml dry cider2 bay leaves400ml hot chicken or veg stock700g broad beans in their pods, shelled 700g new potatoes, halved or quartered if large2 tbsp course grain mustard2 tbsp double cream or crème fraîchelarge handful fresh tarragon leaves

Heat the oil in a large pan. Add the chicken and fry on all sides until brown. Don’t overcrowd the pan; cook in batches if necessary. Remove to a plate. Add the onion to the same pan, with a little more oil if needed. Fry gently for 6 mins. Add the garlic and fry for 2 mins. Add the cider, bring to the boil and let it bubble away for 5 mins. Return the chicken to the pan, with any juices from the plate. Add the bay leaves and stock. Season with salt and pepper. Reduce the heat, cover and simmer for 20 mins. While that pot is simmering, in another pan of boiling water, cook the broad beans for 4 mins. Drain,

refresh in a bowl of cold water, then remove the outer skins to reveal the bright green beans. Leave to one side. Add the potatoes to the chicken pot. Cover and simmer for another 20 mins, or until the potatoes are just tender. Check the chicken is cooked through (simmer a little longer if needed). Add the broad beans, mustard and cream and simmer for 5 mins. Stir in the tarragon and check the seasoning before serving.

chicken, broad beans & new potatoes with mustard & tarragon serves 4, prep 15 mins, cook 60 mins

100g quinoa700g broad beans in their pods, shelled4 spring onions, chopped2 tbsp extra virgin olive oiljuice of 1 lemon, more to taste2 tbsp chopped mint or dill100g watercress150g feta, crumbled

Heat a frying pan to a medium heat. Add the quinoa and toast until you can smell it and it starts to pop. Transfer to a pan of boiling water. Reduce the heat and simmer for 15-

20 mins, until just tender but with some bite. In another pan of boiling water, boil the broad beans for 4 mins. Drain and refresh in a bowl of cold water. Remove the outer skins to reveal the bright green beans. Toss with the quinoa, spring onions, oil, lemon juice and mint. Season and add more lemon juice to taste. Serve on the watercress. Scatter over the feta.

broad bean, quinoa, watercress & feta salad serves 4, prep 10 mins, cook 25 mins

quinoa is a

good gluten-free

alternative to

grains

new potatoesstoreIn the brown bag we pack them in. Keep in a cool, dark place to stop them going soft and sprouting.

prepNo need to peel. Just scrub with one of our veg scrubbers and they’re good to go.

cook simply Boil whole, halved or quartered in salted water for 12-15 mins, until tender. Toss in a little butter and some chopped mint and season with sea salt and freshly ground pepper.

Or make a traditional potato salad. Mix with mayo with a touch of dijon mustard, chopped chives and a squeeze of lemon. Season and serve.

salad ideas potato, celery, olive & tarragonToss 500g cooked potatoes with 4 sticks chopped celery, a handful of pitted black olives, a handful of chopped parsley and a dressing whisked together of: 2 tbsp cider vinegar, zest from ½ lemon, ½ tsp dijon mustard, 1 tbsp chopped tarragon and 4 tbsp olive or rapeseed oil. Serve with chicken or roasted summer veg.

scandinavian potato, radish & dillMix 100g mayo and 100g plain yoghurt. Toss with 800g cooked and sliced potatoes, a bunch of sliced radishes, a small handful chopped dill and season. Good with roasted salmon or meaty white fish fillets.

potato, tomato & broad bean saladCook 300g broad beans. Double pod them and add to 400g cooked new potatoes while still warm. Toss with 4 chopped sundried tomatoes, a handful of chopped mixed herbs (eg. basil, chives, mint) and a drizzle of olive oil. Season well with salt and pepper and serve warm or cold.

roasted tomato nicoise salad serves 4, prep 15 mins, cook 40 mins

250g cherry tomatoes, halveda few marjoram/oregano leaves2 tsp caster sugar6 tbsp olive oil½ red onion, finely chopped2 tbsp red wine vinegar4 eggs700g new potatoes, halved or quartered if large250g green beans, topped, tailed & cut into thirds 1 clove garlic, finely chopped2 tsp dijon mustardjuice ½ lemon200g mixed salad leaves20 pitted black olives2 tbsp capers (if in brine, soak in cold water for 10 mins, then drain)handful fresh basil leaves

Preheat the oven to 180°C. Lay the tomatoes on a non-stick baking tray or a tray lined with baking parchment. Sprinkle over the marjoram or oregano leaves, 1 tsp sugar and a little salt and pepper. Drizzle with 2 tbsp olive oil. Roast for 30 mins. Remove from the oven and leave to cool. While the tomatoes are roasting, put the onion in a bowl with the other tsp sugar and 2 tbsp vinegar and leave to marinate for

20 mins. Boil the eggs for 6-8 mins, depending whether you prefer a soft or harder yolk. Drain, pop in a bowl of cold water and leave to cool. Boil the potatoes in salted water for 12-15 mins until tender, then drain. Boil or steam the beans for 5 mins. Refresh in cold water, then drain again. Make the dressing: whisk the marinated onion with the rest of the oil, garlic, mustard and lemon juice. Season with salt and pepper. Arrange the salad leaves, potatoes, tomatoes, beans, olives and capers on a large plate. Peel the eggs, cut into quarters and tuck them in around the salad. Drizzle over the dressing and scatter over the basil to serve.

for the chermoula:2 garlic cloves1 tsp coarse salt2 tsp cumin seeds, crushed or ground1-2 red chillies, deseeded & choppedfreshly squeezed juice of 1 lemon2 tbsp olive oilsmall bunch of coriander, chopped

600g sustainably caught pollack fillet, pinboned (larger middle bones removed) & cut into 8 pieces600g new potatoes, halved or quartered if large250g cherry tomatoes, 125g halved, the rest left whole20 pitted black olives½ a preserved lemon, flesh removed, peel rinsed & finely chopped100ml hot veg stock

Make the chermoula: pound the garlic and salt in a pestle and mortar. Stir in the cumin, chilli, lemon, oil and coriander. Or you can blitz everything in a processor. Toss the fish with half the mixture and leave in the fridge. Preheat the oven to 180°C. Mix the potatoes, tomatoes, olives and preserved lemon in an ovenproof tagine or lidded casserole. Add the stock. Season, cover and cook for 40 mins. Add the fish and cook for another 15 mins. Drizzle over the rest of the chermoula to serve.

chermoula fish & new potato tagine serves 4, prep 15 mins, cook 55 mins

if you don't have a

preserved lemon, serve the

finished dish with wedges

of fresh lemon to squeeze

over the top instead

spinachstoreIn the fridge, in a plastic bag. Use it quickly, ideally within a day or two.

prepThe spinach we put in the vegboxes is either hardier perpetual spinach or true spinach. If the stalks are very large, trim them, otherwise use the whole leaf and stalk. Wash well before use to remove any grit.

cook simply Boil or steam until just wilted; this will take just a minute or two. It can also be wilted down in a pan with a little olive oil or butter. Try adding a little garlic and lemon juice.

A classic Moorish dish is spinach wilted as above in olive oil and garlic, with raisins and pine nuts added. It’s good with lamb and fish.

For some dishes, it’s best to blanch spinach before adding. Boil it for 1-2 mins, then drain, refresh in a bowl of cold water, and drain again. Squeeze out any excess water with your hands.

For a vegetarian main course, see our website for our spinach and mushroom lasagne – voted one of our top 25 all-time favourite recipes by customers last year.

easy idea For colder summer evenings, use blanched and chopped spinach to line the base of a fish pie. Add a glug of double cream and a good grating of nutmeg before carrying on with your fish pie mix.

600g new potatoes, scrubbed & halved or quartered if large200g spinach, tough stalks removeda little butter for greasing1 tbsp cornflour150ml milk3 eggs250ml double cream¼ tsp freshly grated nutmeg100g gruyère cheese, grated

In a pan of boiling salted water, cook the potatoes for 12-15 mins, until just tender. Drain and keep to one side. While the potatoes are bubbling away, cook the spinach in a separate pan of boiling water for 2 mins.

Drain and plunge into a bowl of cold water to refresh. Drain again. Use your hands to squeeze out as much liquid as possible. Roughly chop the leaves. Preheat the oven to 200°C. With a little bit of butter on a piece of kitchen paper, lightly grease a 2 litre capacity gratin or baking dish. Blend the cornflour with 2 tbsp milk in a bowl. Break in the eggs and whisk together. Whisk in the rest of the milk and cream. Add the nutmeg and cheese and season. Mix the potatoes, spinach and egg mixture in the baking dish. Bake for 25-30 mins, or until golden and puffy.

new potato, spinach & gruyère bake serves 4, prep 10 mins, cook 60 mins

400g wholewheat spaghetti30g walnut pieces & 20g pine nuts, toasted in a dry frying pan for 1 min50g fresh basil leaves, plus a few extra for garnishing2 cloves garlic¼ tsp freshly grated nutmegzest of ½ & juice of 1 lemon200g spinach, tough stalks removed100g grated parmesan or pecorino100ml good olive oil

Boil the spaghetti in salted water for 10 mins. While it is cooking, put the walnuts, pine nuts, basil, garlic, nutmeg, lemon zest and juice, half the spinach and half the parmesan in a food processor. Blitz, gradually pouring in the oil until it forms a rough paste. Season to taste. Roughly chop the rest of the spinach leaves if they’re large. Drain the cooked pasta, keeping a ladle of the pasta cooking water. Toss the pasta with the rest of the spinach, the pasta cooking water and enough pesto to coat. Toss together over a low heat to warm through and wilt the spinach. Stir in the rest of the parmesan, check the seasoning and serve, garnished with a few basil leaves.

spaghetti with spinach & walnut pesto serves 4, prep 10 mins, cook 12 mins

front cover recipe

oil for frying800g diced chicken leg or thigh 2 onions, sliced3 cloves garlic, finely chopped 4-5cm ginger, finely chopped 2 chillies, finely chopped1 tsp turmeric1 tsp each cumin & coriander seeds, lightly toasted in a dry frying pan, then ground with a pestle & mortar 10 cardamom podsjuice of 4 lemons400ml veg or chicken stock200g spinach, tough stalks removed & leaves roughly chopped if largelarge handful coriander, chopped

Heat 4 tbsp oil in a large, heavy-based pan. Add the chicken and fry

on a high heat, turning once, until golden (don’t overcrowd the pan; cook in batches if you need to). Remove to a plate. Add the onion and a splash more oil if needed. Fry gently for 5 mins. Add the garlic, ginger, chillies and spices. Fry for another 2 mins. Put the chicken back in the pan, with the lemon juice and stock. Bring to the boil, then simmer for 20-25 mins, until the chicken is cooked through. Add the spinach and stir to wilt the leaves. Season and stir in the coriander to serve.

lemony chicken & spinach curry serves 4, prep 10 mins, cook 40 mins

good with rice or

naan, a dollop of

plain yoghurt and

mango chutney

We’ve always grown and loved rhubarb, so we’re happy to see it’s having a revival. Our rhubarb is field-grown outside, and has a green tinge to it rather than the bright pink you see in forced indoor rhubarb.

store In the fridge, in a plastic bag. The stalks might feel a little limp after a few days if you don’t use them straight away, but they’re still fine to cook. Rhubarb should last a week.

prep Trim the top and bottom and chop into batons.

cook simply Making a compôte is the simplest way to cook rhubarb. You can either cook it gently in a pan on the hob, or bake it (see the rhubarb and custard recipe). You can make compôte in a batch, keep it in the fridge and use it for breakfast with yoghurt and granola. It’s also good mixed with whipped cream and served as a fool, or on top of meringue, with an extra drizzle of custard.

rhubarb

easy idea pork chops with spiced rhubarb - serves 4Heat some oil in a pan and fry 4 fat, bone-in pork chops on both sides for 2 mins. Turn onto their sides and fry the fat until crispy. Mix in a close-fitting baking dish: 1 tsp each of toasted crushed coriander and cumin seeds, 2 star anise, 1 chopped garlic clove, 3-4cm piece grated ginger, 400g rhubarb cut into 5cm pieces, 2 tbsp clear honey and 150ml cider. Put the pork on top and season with salt and pepper. Bake at 200°C for approx 15 mins until cooked.

If you want to make the gluten-free version and can’t find the quinoa or rice flakes, which are there in place of oats for a bit of crunchiness, stir in a few chopped nuts, eg. hazelnuts or almonds.

500g rhubarb, cut into 3-4cm lengthszest & juice of 1 orange120g caster sugar125g (gluten-free) plain flour125g unsalted butter75g demerara sugareither 50g quinoa flakes & 50g rice flakes (gluten-free) or 100g rolled oats

Toss together the rhubarb, orange zest, juice and caster sugar in a 1 litre ovenproof dish. Put the flour and butter in a large bowl and rub together with your fingertips until it looks like coarse breadcrumbs (or pulse in a food processor). Stir in the sugar, quinoa and rice flakes, or oats. Spread over the rhubarb, making sure the fruit is covered. Lightly press down. Bake at 180°C for 35-40 mins, until golden brown.

rhubarb crumble (classic or gluten-free) serves 4, prep 15 mins, cook 40 mins

150g light brown sugar250ml sunflower oil, plus a little extra for greasing3 eggs1 tbsp orange flower water (optional)zest of 1 orangeseeds from 12 cardamom pods½ tsp ground ginger300g self raising flour350g rhubarb, cut into 1cm pieces80g pistachios, finely chopped, plus extra for the topping (optional)

for the icing:250g mascarpone or cream cheese50g icing sugar, sifted zest of 1 orange1 tbsp lemon juice

Grease a 20cm cake tin and line with baking parchment. In a large bowl, beat together the sugar, oil and eggs. Stir in the orange flower water, zest, cardamom seeds and ginger. Fold in the flour. Stir in the rhubarb and pistachios. Pour into the tin and even it out. Bake at 180°C for 1-1¼ hours on the middle shelf, until a skewer comes out clean. Keep an eye on it as it cooks and cover loosely with foil if it’s turning too brown. Turn out onto a wire rack and leave to cool. To make the icing, beat together the mascarpone, icing sugar, orange zest and lemon juice. Spread over the top and sides of the cake once it has cooled completely. Sprinkle over some chopped pistachios, if using.

rhubarb, orange, pistachio & cardamom cake serves 12, prep 15 mins, cook 1 hour 15 mins

for the baked custard:1 ltr whole milk½ tsp vanilla extract6 eggs & 2 egg yolks150g caster sugar¼ tsp freshly grated nutmeg

for the rhubarb:500g rhubarb, cut into 4-5cm lengths120g caster sugar100ml waterzest of 1 & juice of 2 oranges

To make the custard, preheat the oven to 200°C. Fold a clean tea towel over a couple of times and put in the base of a roasting pan. Place a 1.5 litre ovenproof dish on top, making sure it sits flat. Gently heat the milk in a saucepan until it’s steaming (don’t let it boil). Put the eggs, egg yolks and sugar in a large heatproof bowl. Stir gently together. Try not to form too many air bubbles. Take the milk off the heat and stir in the vanilla. Gradually pour the milk onto the egg mixture, stirring gently.

Strain the mixture through a sieve into the ovenproof dish. Scatter the nutmeg over the top. Boil a kettle of water. Put the roasting tray with the ovenproof dish in on the middle shelf of your oven. Pour the boiled water into the roasting pan to reach halfway up the sides of the dish and form a water bath. Reduce the oven temperature to 160°C (don’t worry about the tea towel - it has water covering it, so won’t be a fire hazard!). Bake for 45-50 mins, or until just set but with a wobble. The custard will carry on cooking when you take it out of the oven, so don’t let it overcook. Carefully remove the ovenproof dish from the water. Leave to cool slightly while the rhubarb is cooking, or make in advance, leave to cool to room temperature, then chill in the fridge for a firmer texture.

For the rhubarb, once the custard has cooked, turn the heat up to 200°C. Put all the ingredients in a baking dish, one that can fit the rhubarb in a single layer if possible. Cover with foil and bake for approx 15 mins, or slightly longer if the rhubarb stalks are very thick. Halfway through, remove and toss to make sure the rhubarb cooks evenly.

baked rhubarb & custardserves 6, prep 10 mins, cook 65 mins

a twist on a

classic combination

want more recipes? Visit www.riverford.co.uk, download our iPhone app from www.riverford.co.uk/iphoneapp or ask your vegman for help.

Recipes by Kirsty Hale, Riverford Cook.

Harvesting rhubarb at Riverford on Wash Farm