This is Riverford Farm’s follow up to their much coveted “Tales from the Fields, Recipes from the Kitchen” and again, it’s a treasure trove of greenery and goodness. There’s veg, bursting with colours of the seasons, plus succulent, slow roasted meats and not everything is as British as you might expect.
There’s Beetroot Tzatziki, Lamb Shoulder Stuffed With Apricots, Couscous, Hazlenuts and Mint, twists on classic British comfort food such as a Rhubarb and Cinnamon Cake and veggie delights like Parsnip and Walnut Beignets and Tartine Gratinee a l’Oignon.
So we’ll leave it to Hugh Fearnley-Whittingstall to sum up things up: ”I like Riverford’s fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book.”
Everyday and Sunday, recipes from Riverford Farm by Guy Watson and head chef Jane Baxter.
Also available on Amazon.co.uk