Summer.

A fitting lunch indeed; just as we were tucking into the salad the second half of the funds raised from our #CookforUkraine supper club have been passed on from the ticketing platform, and we’ve now passed these on to the DEC Ukraine Humanitarian Appeal.

For us, summer is all about monster salads, absolutely packed with flavour. This Sutton Hoo ‘panzanella’ is just that, and it’s a “one-tray-wonder” to boot. Simple, speedy and utterly delicious!

Recipe + wine pairing.

Asparagus have just burst into season and it’s our intention to eat as many as possible over the next few weeks… Tarragon is a fantastic herb with both fresh crabmeat and asparagus, but dill, parsley and/or chives would all be brilliant too.

Recipe + wine pairing.

Here, we’ve swapped in local Blythburgh pork tenderloin and smoked mackerel from the Southwold fishmonger. 

Recipe + wine pairing.

This is one of our favourite starters; it’s not particularly filling yet it delivers an almighty punch of flavour to kickstart a celebratory three-course feast.

Tart, floral rhubarb, folded through the lightest of whipped cream is a true spring delight. Outdoor rhubarb is coming into season around Easter - it’s a seasonal foodie's dream!

We always love a zingy and herby quinoa tabouleh and never more so than when served along side slow roasted meats, particularly our sweet & spicy slow-roasted blade of mutton - the prefect Easter feast!

Recipe + wine pairing.

Roast lamb is almost synonymous Spring feasting; it’s ubiquitous around Easter, but perhaps it’s time to try something new, and by new we mean old/er - enter mutton!

Recipe + wine pairing.

This fantastic savoury cheesecake is a dead ringer for a classic New York style baked vanilla cheesecake… yet it couldn’t be further removed in flavour. It’s so fantastically savoury and tangy - goats’ cheese lovers will be in heaven.

A powerhouse of flavour, comfort and nourishment - this hot & fragrant broth is recipe number 3 in the Pecking Order, and it’s made with golden homemade chicken stock.

Here’s recipe number 2 in The Pecking Order - a ‘spin-off supper’ made with leftover roast chicken, nutty quinoa, and the very best coronation sauce.

A roast chicken with gravy and roasted potatoes is a beautiful thing, but come Spring and Summer it’s time to think outside the box. Start with this.

Recipe + wine pairing.

This delightful noodle salad is fresh, zingy, tropical, and herbaceous - in short, it’s New Zealand Sauvignon Blanc on a plate.

Recipe + wine pairing.

Katy first made these vegcentric “baked beans” back in lockdown one. Or was it two? Or three? Either way, the addition of sage & walnut pesto takes things to the next level.

While autumn has very much settled in to stay, our Riverford veg box still occasionally throws up some red peppers from the continent and we'd be lying if we said we weren’t more than a little chuffed about it. Here’s a vegcentric soup to warm the cockles.

The tang of Cyder Vinegar and punchy mustard cut through the natural sweetness of the beetroot, and crumbled feta adds a wonderful salty tang. Mind you, the honey, rosemary & chilli caramelised nuts steal the show.

A new potato salad is a wonderful thing - humble and yet with the potential to be utterly delicious. Well, this one is exactly that.

Recipe + wine pairing.

Sweet, juicy, tart, playful and quintessentially English - strawberry salads are a true delight.

Recipe + wine pairing.

This tasty, vegcentric summer bruschetta offers something a little bit different. It’s sweet and salty, with fantastic tang from the sweet chilli vinaigrette and the sweet/tart raspberries themselves.

The roasted broccoli and tofu become deeply savoury and lend brilliant complexity of flavour to the overall salad. Fresh mint keeps everything clean and lively, and the tang of our sweet chilli vinaigrette brings the whole thing to life.

Recipe + wine pairing.

On the one hand this recipe is British summer in a bowl - seasonal courgettes, fresh garden mint, and smoked trout; and on the other it’s a zesty, feisty salad with the unexpected yet delightful zing of citrus, warmth of ginger, and heat of red chilli...

Courgettes and cherry tomatoes are at their very best in the summer months and this recipe is best enjoyed outdoors with friends… at an alfresco feast, a pot-luck BBQ, or even a picnic.

This open sandwich is simple to make and yet the flavours are very refined and utterly delicious for a summer lunch. The ‘flavour work’ has been taken care of in advance by the creamy all-purpose dressing - it’s laced with fresh chives, Aspall’s organic cyder vinegar, and a little garlic.

Recipe + wine pairing.

This dish is a mash up of a few summer classics… Coronation chicken, potato salad, and a prawn cocktail! If you were to muddle the above - elegantly, mind you - you’d arrive at this beauty.

This vegcentric Caesar swerves chicken and replaces bacon bits with crispy, smokey roasted chickpeas; the sweet & salty marinade adds a wonderfully crispy texture and a real ‘meaty’ umami flavour to the salad.

Part chopped salad, part slaw, part gay pride - this cruchy and colourful combination has it all! It’s almost entirely raw, and quick and easy to prepare - all the more so if you’ve got your flavour hack dressing made in advance.

A simple, speedy recipe we’ve written in honour of British Tomato Fortnight to celebrate the start of the British tomato season 2021. It’s vegan, seasonal and outrageously tasty. Enjoy!

Now some would argue that pairing bold flavours with the creme-de-la-creme of seasonal vegetables - is sacrilege, and we hear that. However…

THE best vegan recipe on our site so far. No question about it. If, like us, you’ve yet to cook with sunflower seed mince, you’re in for a treat!

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.