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Christmas at Riverford


At Riverford we have all you need for an organic Christmas dinner. Obviously we have lots of lovely organic veg but we also do meat, cheese, savoury treats, gifts and even wine, & fizz, and all delivered to your door. So, take a look at our website, where you will also find lots of brilliant recipes to inspire you like these one here:


Braised red cabbage Serves 4-6


A classic recipe for red cabbage braised with apples, this makes a wonderful accompaniment to game and roast meat. It’s worth making a big potful as it reheats very well; try the leftovers in a baked potato with a dollop of crème fraîche and some horseradish.


Roasted Brussels Sprouts


with Sage & Chestnut Butter Serves 4 as a side You will make more butter than you need for this recipe, but it’s not worth making any less. It will keep in the fridge for a week or so, or can be frozen and sliced as you need it.


• 500g Brussels sprouts, trimmed & cut in half • Olive oil, to roast


• 125g salted butter, at room temperature


• 100g cooked & peeled chestnuts (or use precooked), finely chopped • 8 sage leaves, finely chopped


Heat the oven to 190°C/Gas 5. Put the sprouts in a bak- ing dish and toss in just enough olive oil to coat. Season with salt and pepper and roast for 20–30 minutes, until just tender but still with some bite. Toss once during cooking. Meanwhile, put the butter in a large bowl and beat with a wooden spoon until very soft. Stir in the chestnuts and sage. Lay a piece of cling film on your work surface. Spoon the butter in a line down the mid- dle. Fold the cling film over and twist both ends to form a taut sausage. Chill until needed. When the sprouts are roasted, toss with about six thin slices of the chestnut butter. Check the seasoning before serving.


• A good knob of lard, duck or goose fat, beef drip- ping or butter


• 1 Large onion, finely chopped


• 1 Red cabbage, quartered, cored & shredded • 2 tbsp dark brown sugar • 3 tbsp cider vinegar • 250ml chicken or vegetable stock • 1 tbsp flour


• 4 tbsp crème fraîche • 1 tsp English mustard powder • 2 apples (Bramley, if you can get them), grated • Salt & black pepper


Heat the oven to 150°C/Gas 2. Heat the fat in a heavy casserole, then gently sweat the onion for 10 minutes, until softened. Add the red cabbage, sugar, vinegar and stock, season with salt and pepper, cover with the lid and cook in the oven for 1½ hours. Sift the flour and mix with the crème fraîche and mustard powder in a large bowl to a smooth paste. Remove the casserole from the oven, add the apple, then spoon in the crème fraîche mixture, a ladleful at a time. Return it all to the casse- role and cook on the hob for 10 minutes over a low heat, stirring regularly to heat the crème fraîche. Check the seasoning. The fresh acidity of the grated apple should come through.


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