It might not be summer yet, but there is a reason that this week’s #FoodFrom4th is a summer recipe. We’ve been hearing that that this weekend is going to be ‘a bit warm, but at some points cold, and it will rain’, so we thought that we’d give you a recipe that is comforting as it is fresh, and is guaranteed to warm you up. Enjoy! Read more…
The spiced pecans are so delicious that you will have to guard them or they will disappear before you have a chance to serve the salad. You could always cut out the salad and serve the pecans on their own with drinks! If you can’t get Devon Blue, gorgonzola or dolcelatte make good substitutes. Read more…
According to many, the sun is meant to shine this weekend. What better way to spend it than to make a cool, fresh and, most importantly, delicious cheesecake from Guy Watson and Jane Baxtor over at Riverford Farm? Read more…
A vegetarian alternative to the classic dish – although it has to be said that a little shredded prosciutto added with the egg lifts it to a different level. This is a good way of stretching a single bunch of asparagus to feed 4. Read more…
‘We serve many variations on this salad throughout the year and we always receive requests for it. Sometimes early in the squash season, the flesh tends to be a little dry. Darren, our tour guide, suggested roasting the squash with oiled sliced onions and it seemed to work. Maybe the onions prevented the squash drying out, or perhaps we just used a little more oil!’
Ingredients | Serves 6 as a side dish
1 butternut squash Read more…
The weekend is almost here, and how better to spend it than with food, friends, family and (sporadic offerings of) sunshine. We’ve always given you main meals to get stuck into but today we’re bringing you a light and delicious starter from the Riverford Farm Cook Book. These spinach and ricotta gnocchi make a delicious light alternative to the more usual potato or semolina ones. Read more…
