Katy can’t get enough of cooking on fire at the moment. Increasing the weekly content of our Riverford is being thrown onto - and into - the coals with very creative, tasty results.

Recipe + wine pairing.

This summery recipe is a firm favourite from the archives, originally written for Great British Chefs in 2017, and it is one we’ve enjoyed every summer since. Roll on cherry season!

Simple, outrageously tasty, and bang in season. Here’s a rather fancy - though speedy to prepare - vegcentric Spring lunch we’re enjoying again and again.

We believe the most wholly sustainable, healthy, and delicious way of eating is to put vegetables at the centre of the diet or plate of food. Here’s why.

Here’s everyone’s favourite summer classic, reimagined with some of the very best winter veggies… the almighty purple sprouting broccoli, bitter radicchio and red onion, to name a few!

A long-life salad dressing is perhaps the most obvious ‘flavour hack’; the inefficiency of making a fresh vinaigrette each time is madness! This will fast become your very own ‘house dressing’.

This slaw is fantastically creamy, savoury and fragrant; it’s been designed to be served with our Moroccan tagine filled potatoes - it’s a match made in heaven.

with garlicky mushrooms and crispy seeds. Here we’ve roasted portobello mushrooms in tamari, garlic & brown sugar which sits in for both the bacon and the chicken…

with roasted endive and pickled fennel. We love this seasonal take on a panzanella and know that you will too. It’s a recipe we’ve written for our friends Liebherr.

Cauliflower is undoubtedly king of the brassicas and perhaps the very best vegetable to roast on a high heat, yet the true stars of this recipe are the flavour hacks…

with cavolo nero, spiced almonds, sweet cranberries and marinated feta…

Vegan, flavoursome and gut-healthy. This Thai salad is one of the best uses of tempeh we know: its crumbled texture, inherent nutty flavour, and faint fermented tang provide a great backbone to all the zippy, zingy fire of the laab’s dressing. A flimsy, vegan offering this is not.

Trust us on this one! We’ve subbed in a zingy and punchy stilton & kefir dressing in lieu of the traditional, heavier mayo-based one. And we’ve stuck to seasonal principles using wintery pears, celery and red onion.

Parsnips and peanuts… Who knew?! We were blown away by how delicious this one was, and while we’d love to take full credit in reality we had so little in the fridge and in cupboards - other than 3 fat parsnips and 2 large leeks from Herne Hill Farmers’ Market last Sunday - that the recipe wrote itself.

Recipe + wine pairing.

Leeks and chicory are both very high in inulin - a prebiotic fibre which is a key support to a healthy microbiome. The white beans add plant based protein and make this salad so brilliantly satiating.

Pure autumnal goodness, I mean look at those colours! This salad is more than the sum of its parts; the different ingredients work together to create something that exhibits the very best of the season in such a tasty way.

Here’s a cracking addition to those Loaded peppers with Mexican rice & beans. If we may be so bold… it’s an essential, not an addition!