Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen

Serves 4 as an accompaniment

4 leeks, trimmed and cut lengthways in half

1 romanesco, divided into florets

3 tablespoons cooked haricot beans (or cannellini)

1 tablespoon chopped parsley

2 teaspoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon freshly grated Parmesan cheese

sea salt and freshly ground black pepper

Cook the leeks in a large pan of boiling salted water for a few minutes, until just tender, then drain and dry well. Heat a ridged grill pan, place the leeks on it and grill on both sides until ridge marks appear. Remove from the grill, cut into strips and set aside.

Cook the romanesco florets in boiling salted water until just tender. Drain well and toss with the grilled leeks, white beans, parsley, vinegar and olive oil. Season and sprinkle with the Parmesan, then serve.

Annie O’Carroll’s Roast Calabrese with Chilli and Soy (#ulink_e9edb84f-98a7-5c3f-9054-f31f7191df89)

This dish comes from Jane’s friend, Annie, who used to run Fig restaurant, in Islington, London, but has recently emigrated to Devon. It is very quick and easy to make.

Serves 2

350g calabrese (broccoli), broken into florets, stalks cut into thick batons

1 tablespoon olive oil

2 garlic cloves, thinly sliced

/

red chilli, deseeded and finely chopped

/

tablespoon sesame seeds (optional)

2 tablespoons soy sauce

Toss the broccoli in the oil, spread it out on a baking tray and roast in an oven preheated to 200°C/Gas Mark 6 for 10 minutes. Add the garlic, chilli and sesame seeds, if using, and mix through. Return to the oven for 5 minutes. Remove from the oven, sprinkle immediately with the soy sauce and serve.

Braised Broccoli with Bean Curd (#ulink_d8bbb48b-9896-5945-8c0e-261e6f5849a8)

Jane felt we should include a recipe with bean curd because of our proximity to Totnes and its New Age lifestyle. Whether you circle dance or not, this makes a delicious vegetarian main course.

Serves 4

1

/

teaspoons cornflour

150ml vegetable stock

1 tablespoon rice wine or sherry

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons sunflower oil

2 garlic cloves, chopped

2cm piece of fresh ginger, grated

1 chilli, finely chopped

350g broccoli, broken into florets, stems peeled and cut into batons

1 red onion or 3 spring onions, chopped

250g firm tofu (bean curd), cut into cubes

1 teaspoon sesame seeds, toasted in a dry frying pan

sea salt and freshly ground black pepper

Mix the cornflour with 50ml of the stock, then stir in the rice wine or sherry, soy sauce and sesame oil. Set aside.

Heat the sunflower oil in a wok, then add the garlic, ginger and chilli and stir-fry for 30 seconds. Add the broccoli and onion and stir-fry for a minute. Pour in the remaining stock and season with salt and pepper. Cover and simmer for 3 minutes or until the broccoli is tender.

Remove the broccoli from the wok. Add the tofu to the wok, along with the cornflour mixture, and heat through for 1 minute. Return the broccoli to the pan, adjust the seasoning and heat through. Serve sprinkled with the sesame seeds.

Spicy Purple Sprouting Broccoli with Garlic, Olives and Toasted Breadcrumbs (#ulink_66b7bdd1-4027-5ad5-b813-ac557691006a)

This can be served as a sauce with pasta – ideally penne, conchiglie or fusilli. Alternatively serve as an accompaniment to grilled or roast poultry.

Serves 4

50g fresh breadcrumbs

75ml olive oil