Everyone is familiar with the idea of a sweet crumble, but savoury crumbles are wonderful too, and there is something so comforting and homely about this cheesy winter veg crumble. It's incredibly adaptable too - you really can use whatever veg you have in. We hope you enjoy it as much as we do! #VegHacks #VegRevolution Full recipe: https://www.riverford.co.uk/recipes/root-veg-crumble | Riverford
3:47
Everyone is familiar with the idea of a sweet crumble, but savoury crumbles are wonderful too, and there is something so comforting and homely about this cheesy winter veg crumble. It's incredibly adaptable too - you really can use whatever veg you have in. We hope you enjoy it as much as we do! #VegHacks #VegRevolution Full recipe: https://www.riverford.co.uk/recipes/root-veg-crumble | Riverford
34.6K viewsNov 29, 2021
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In this week’s Veg Hack, chef Bob explains how to make the most of your tomatoes by creating a simple Panzanella salad that is full of summer flavours, and assistant harvest manager Ed shows you round the lush green tomato vines here at the farm. #LiveLifeontheVeg | Riverford
7:13
In this week’s Veg Hack, chef Bob explains how to make the most of your tomatoes by creating a simple Panzanella salad that is full of summer flavours, and assistant harvest manager Ed shows you round the lush green tomato vines here at the farm. #LiveLifeontheVeg | Riverford
405.7K viewsAug 17, 2020
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We've turned up the heat for this weeks Veg Hack: James focuses on chillies 🌶️ First he ferments them to make a cracking chilli sauce, then uses the leftover pulp to make a harissa paste, and finally shows how to turn the fermented chilli sauce into sriracha. #LiveLifeontheVeg | Riverford
6:06
We've turned up the heat for this weeks Veg Hack: James focuses on chillies 🌶️ First he ferments them to make a cracking chilli sauce, then uses the leftover pulp to make a harissa paste, and finally shows how to turn the fermented chilli sauce into sriracha. #LiveLifeontheVeg | Riverford
66.5K viewsAug 24, 2020
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In this week's Veg Hack, Bob goes out in the fields to show you where our leeks are grown before picking some to create a simple, thrifty and filling meal back in the kitchen. This recipe uses the whole leek so is a great zero-waste idea, which can easily be adapted to become the basis of a quick soup, pasta dish or gratin too. Find the full recipe on our website: https://www.riverford.co.uk/recipes/leeks-white-beans-on-toast #VegHacks #LiveLifeontheVeg | Riverford
8:27
In this week's Veg Hack, Bob goes out in the fields to show you where our leeks are grown before picking some to create a simple, thrifty and filling meal back in the kitchen. This recipe uses the whole leek so is a great zero-waste idea, which can easily be adapted to become the basis of a quick soup, pasta dish or gratin too. Find the full recipe on our website: https://www.riverford.co.uk/recipes/leeks-white-beans-on-toast #VegHacks #LiveLifeontheVeg | Riverford
397.4K viewsMar 10, 2021
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This week's Veg Hack looks at turnips. Sweet, tender organic summer turnips are not to be confused with the more heavy-duty winter turnip, these are succulent, crunchy and peppery-sweet. Bob explains more, and shows how to braise them for a really simple recipe with loads of flavour. #LiveLifeontheVeg | Riverford
5:27
This week's Veg Hack looks at turnips. Sweet, tender organic summer turnips are not to be confused with the more heavy-duty winter turnip, these are succulent, crunchy and peppery-sweet. Bob explains more, and shows how to braise them for a really simple recipe with loads of flavour. #LiveLifeontheVeg | Riverford
118.2K viewsJun 8, 2020
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In this week's Veg Hack, Gem from The Riverford Field Kitchen makes parschapps! Parsnips work perfectly as a 'schnapp' because of their natural, earthy sweetness. We think it tastes delicious on its own, we simply serve it over ice. Cheers! https://www.riverford.co.uk/recipes/parschnapps #LiveLifeontheVeg #VegHacks | Riverford
3:09
In this week's Veg Hack, Gem from The Riverford Field Kitchen makes parschapps! Parsnips work perfectly as a 'schnapp' because of their natural, earthy sweetness. We think it tastes delicious on its own, we simply serve it over ice. Cheers! https://www.riverford.co.uk/recipes/parschnapps #LiveLifeontheVeg #VegHacks | Riverford
23.7K viewsJan 26, 2021
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Jerusalem artichokes are the star of this week's Veg Hack. Chef Bob explains what makes these knobbly tubers so great and shows a simple recipe where they are roasted, skins on, with fresh herbs and mushrooms. https://www.riverford.co.uk/recipes/roasted-jerusalem-artichokes-mushrooms #LiveLifeontheVeg #VegHacks | Riverford
5:54
Jerusalem artichokes are the star of this week's Veg Hack. Chef Bob explains what makes these knobbly tubers so great and shows a simple recipe where they are roasted, skins on, with fresh herbs and mushrooms. https://www.riverford.co.uk/recipes/roasted-jerusalem-artichokes-mushrooms #LiveLifeontheVeg #VegHacks | Riverford
46.7K viewsFeb 8, 2021
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4:55
Forget coronation chicken, try coronation carrots 🥕 Getting ready for Jubilee weekend get-together? Just for the occasion, we've created this veggie twist on a retro classic. Pair it with salad leaves and crisp summer veg to create an easy, colourful sharing dish fit for a queen. Full recipe on our website: https://www.riverford.co.uk/recipes/coronation-carrots | Riverford
17.8K viewsMay 26, 2022
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6:19
In this week's Veg Hack, James makes mushroom powder, by dehydrating and blitzing mushrooms to concentrate their earthy-umami flavour into a seasoning that adds a blast of flavour to a number of dishes. This recipe is especially great for people who don't the texture of mushrooms. Will you try this? Full recipe on our website: https://www.riverford.co.uk/recipes/dried-mushroom-powder #LiveLifeontheVeg | Riverford
70.7K viewsNov 9, 2020
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3:00
Some are hot, some are not! Padron peppers are like a game of Russian roulette. James shows how to cook them the classic way in this week's Veg Hack, by blistering them in olive oil and finishing with sea salt. #LiveLifeontheVeg | Riverford
50.9K viewsJul 20, 2020
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4:08
Kirsty is back for this week's Veg Hack, with a great recipe to use up celery. This salsa can be used with so many things, adding an ‘agrodolce’ (sweet and sour) flavour that can lift the humblest of dishes. Try scattering it over potato cakes, griddled, BBQ’d or roasted veg, or salads. Find the full recipe on our website: https://www.riverford.co.uk/recipes/celery-salsa #VegHacks #LiveLifeontheVeg | Riverford
94.6K viewsMay 4, 2021
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4:32
James bakes parsnip focaccia in this week's Veg Hack. Adding parsnip to bread seems like a rogue move, but the result is really tasty; it adds moisture and a welcome blast of earthy sweetness. Topped with rosemary, capers and olives, this easy focaccia is great to make at the weekend; start it in the morning and it’ll be ready to put in the oven for lunch or your evening meal. Happy baking. Full recipe on our website: https://www.riverford.co.uk/recipes/parsnip-focaccia #VegHacks | Riverford
12.2K viewsFeb 7, 2022
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5:59
This week's Veg Hack is a celebration of the UK apple season. Bob demonstrates three straightforward ways of using apples then combines them make one breakfast dish: apples are grated in Bircher oats, then for toppings they are pan-fried in honey and butter, and made into a spiced purée. How’s that for a celebration of the season? Each recipe can be made independently too. The two toppings would each work well with Greek yogurt, on top of porridge, or with ice cream or custard as a dessert. Find
98.5K viewsSep 28, 2020
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4:02
The taste of British asparagus is truly hard to beat. Enjoy it in this springtime twist on a summer classic - Asparagus Caprese. Incredibly easy to make; simple ingredients never tasted so good! Full recipe on our website: https://www.riverford.co.uk/recipes/caprese-style-asparagus #VegHacks #VegRevolution | Riverford
9.7K viewsApr 25, 2022
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2:46
In the first #VegHacks video of 2021, James makes savoury carrot flapjacks; they are cheesy, herby and seriously moreish, and also a good way to use up excess or slightly sad carrots. Find the full recipe on our website: https://www.riverford.co.uk/recipes/carrot-flapjack | Riverford
88.6K viewsJan 11, 2021
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5:38
After the stormy weather, we're approaching the start of the spring season. One of our favourite vegetables of the year is here - purple sprouting broccoli from founder Guy's own farm. Find out how to prepare and cook it in this week's Veg Hack, as well as a simple but seriously good recipe suggestion of Roast PSB pasta with blue cheese and tomatoes. #VegHacks #VegRevolution | Riverford
16.8K viewsMar 1, 2022
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5:17
Christmas Veg Hacks number 9: Parsnips and carrots 🥕 These sweet roots are braised in cider with all the flavours of Christmas. This recipe is a winner if you're low on oven space, as they are braised in a pan rather than roasted, and can be prepared in advance. Full recipe available on our website: https://www.riverford.co.uk/recipes/parsnips-carrots-mulled-cider-thyme #ChristmasVegHacks #VegHacks #LiveLifeontheVeg | Riverford
68.8K viewsDec 17, 2020
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4:35
Radishes are great pickled, which is what James does with them in this week's Veg Hack. The leaves are great to eat too - don't waste them! James cooks these up with garlic, soy sauce and toasted peanuts, to serve with the sweet pickled radish for a really simple dish that uses the whole vegetable. #LiveLifeontheVeg | Riverford
154.9K viewsJun 30, 2020
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1:57
It's all about broccoli in this week's Veg Hack. Lewis cooks it down into a thick and creamy pasta sauce. This is a great way to use up leftover cooked broccoli or a whole head of uncooked broccoli. Make sure you use the stalks too! Full recipe: https://www.riverford.co.uk/recipes/broccoli-pasta-sauce #VegHacks #LiveLifeontheVeg | Riverford
17.6K viewsMar 29, 2021
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2:31
Lewis makes wild garlic salt in this week's Veg Hack. This recipe is a great way to capture the fresh garlicky flavour of this early spring delicacy, and once made, it can be stored for several months. Use as a finishing garnish on a whole host of dishes; from dips and freshly baked breads, to platters of roasted seasonal veg. To make, you'll need 100g of wild garlic, and 800g of sea salt. #VegHacks #LiveLifeontheVeg | Riverford
35.2K viewsMar 22, 2021
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4:36
We hope you're ready for lots of fig facts! Chef James can barely contain his excitement for these incredible jammy delicacies in this week's Veg Hack. Watch on for recipe ideas too, and to see him cook rosemary flatbreads with fig slices bedded in the dough, dipped in baked camembert. So so good. | Riverford
58.5K viewsSep 6, 2021
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4:12
Celebrate the last leeks of the season with this easy dish: leeks are braised in a herby, buttery stock until you've got sweet, unctuous slow-cooked leeks that are just calling to be tossed through pasta. Leeks love slow cooking, and you'll love this recipe. https://www.riverford.co.uk/recipes/braised-leek-fettuccine #VegHacks #VegRevolution | Riverford
57.7K viewsApr 11, 2022
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3:49
Once tried, you'll want to make this Beetroot Ragu a new staple. Beetroot is grated raw (no pre-boiling/roasting required) then cooked into a rich, vegetarian ragu which is beautiful tossed through pasta. This is a great recipe for batch cooking and to get ahead and make in advance, then just reheat and cook the pasta when you're ready to eat. Full recipe on our website: https://www.riverford.co.uk/recipes/beetroot-ragu #VegHacks #VegRevolution | Riverford
52K viewsNov 8, 2021
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5:00
Squash recipes don't get much better than this one: James cooks a fragrant and creamy Asian coconut soup inside a red onion squash, using the hollowed out squash as a cooking vessel, and then serving it as it is, to be eaten straight out of the shell. Will you give this a go? If the Asian flavours don't float your boat, try our cheesy, creamy version: https://www.riverford.co.uk/recipes/squashy-bottom-soup-bowls #VegHacks #VegRevolution | Riverford
61.9K viewsSep 20, 2021
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2:38
In this week's Veg Hack, Riverford Field Kitchen head chef Lewis makes preserved lemons. This is a great zero waste recipe if you have a glut of lemons that need using up; they will last for months the fridge so you can enjoy them the whole year round. After the fermenting time, the sharpness is replaced with an intense lemon flavour. Lots of North African and Middle Eastern recipes call for preserved lemons, which can be expensive to buy but couldn't be simpler to make at home. Let us know if y
18.4K viewsMar 15, 2021
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4:59
Wild garlic season is here! Glossy, juicy and pungent, with a milder flavour than the dried bulbs. Try cooking into these delectable potato dumplings and serving with a sauce of choice, or just pan fry in butter and finish with a little cheese. The ingredients look simple, but gnocchi are all about the method - we hope this #VegHack helps guide you through. Buy everything you need to make this in our Wild Garlic Gnocchi kit: https://www.riverford.co.uk/organic-recipe-boxes-and-kits/recipe-kits/w
31K viewsMar 21, 2022
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0:50
🇲🇽 Mexican corn is cheesy, spicy and creamy 🌽🌶️. Boiled corn cobs are rolled in mayonnaise, spices and cheese, then baked until golden. Then the dish is finished off with fresh herbs and chopped chillies for a kick of heat. A party in your mouth! Full recipe: https://www.riverford.co.uk/recipes/mexican-sweetcorn | Riverford
6.1K viewsAug 5, 2022
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8:11
Kirsty gives the low-down on spring greens in this week's Veg Hack. Delicate, sweet and tender; we love these verdant leaves. She cooks two spring green roll recipes: one where the larger outer leaves are used as the wrap, for a Mediterranean vine leaf style dish, and then she uses the smaller leaves as a filling for Asian rice paper rolls. Find the full recipes on our website: https://www.riverford.co.uk/recipes/spring-green-feta-rolls https://www.riverford.co.uk/recipes/spring-green-sesame-rol
88K viewsFeb 15, 2021
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6:11
This chutney is a great way of using up green tomatoes that haven’t ripened by the end of summer and avoiding food waste. James puts a slight Mexican twist on a classic green tomato and apple chutney, but as long as you get the ratio of fruit to sugar and vinegar right, you can play around with the flavours. It tastes best when allowed to mature for at least 6 weeks before eating, so consider making in autumn to enjoy at Christmas with a cheeseboard and cold meats, or to giveaway as edible gifts
84.9K viewsSep 13, 2021
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3:21
Runner beans are an iconic British summer veg and a gardener’s classic. In this Veg Hack, James griddles them for a smoky flavour, then dresses them in a tasty dressing made from nutty tahini and sweet honey. This recipe is so easy and will transform your beans - a must try! #LiveLifeontheVeg | Riverford
63.9K viewsSep 1, 2020
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