Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen [Kindle Edition]

The Riverford Farm Cook Book does what it says on the tin. Providing a gorgeous range of recipes from Jane Baxter, accompanied by writing from Guy which provides a background to the Riverford ethos. There is also guidance on vegetables you may wish to grow yourself - and how to store them - and when they're in season.

Recipes are organised by the main ingredient, maybe 3 or 4 recipes for each ingredient, but then there's a long list of 'quick ideas' - mini recipes which you can knock up speedily, and directions to the other recipes in the book which involve that ingredient (I know the index could do the same but I think it's a really nice touch!). Ingredients range from apples to celeriac with everything in between.

Brussel Sprouts (some might hate them but I don't!)

Bubble and Squeak Soup with Wensleydale
Crisp Brussels Sprouts with Pine Nuts and Balsamic Vinegar
Wok fried Brussels Sprouts with Ginger

Onions and Shallots

Red Onion Salad with Beetroot, Lentils, Feta and Mint
Pissladiere
Sausages with Onion Gravy
Caramalised Shallots
Twice-cooked Belly Pork with Spring Onions and Ginger

Recipes are unfussy and don't have hordes of odd ingredients - but you know they'll be good just from reading them. Guy's writing is accessible, interesting and thought provoking! 5 stars and well deserved.

I can only echo other reviewers, a GLORIOUS book (even though the occasional meat/fish ingredient will mean adaptations for those not of a carnivorous turn of tum and tooth!)

The arrangement by the fruits and vegetables which Riverford sell is excellent (and to anyone who doesn't use their box scheme I would recommend this too as highly as the book - organic foods from supermarkets are NOT in the same league - nor are inflexible box schemes which land you with ancient mountains of sad cabbage - Riverford food is so alive and vibrant i expect it could deliver itself!) - try Riverford Home Delivery in Google

I do agree that perhaps a hardback version would have been useful as this book will certainly be well thumbed in my kitchen.

As well as the great recipes, the information about each fruit and vegetable reminds me of the living, vital nature of our food (well,proper food, not the ersatz stuff loaded with a thousand additives) Certainly, as I go through my Riverford box i really enjoy relating the food to its history. A passion for life shines through these pages, food as a bounteous gift from Gaia!

You may not have heard of Guy Watson, but you'll probably have heard of Riverford Farm. With 20 years experience of growing vegetables and building a business based around them, his is a passion and an insight that you rarely come across.

Part of his vision was to set up a Field Kitchen at the farm to cook the vegetables he grows. He joined forces with Jane Baxter, ex-River Cafe amongst much else, who cooks the harvested bounty with inspired enthusiasm and serves it - refectory-style - to eager customers.

Now between them, they've published their Riverford Farm Cook Book with Guy's notes and Jane's superb recipes. You won't be able to resist the likes of Beetroot Hater's Soup, a warming autumnal Dev-Mex Pumpkin Stew or Caramel Apple Pavlova. Each ingredient is prefaced with notes on how Guy came to grow it and his own storage and preparation tips before you dive into Jane's innovative recipes.

I particularly love his whimsical notes. For example, Guy on white cabbage: "When we grew vegetables for the supermarkets, we used to send off lorry load after lorry load of white cabbage. I was always at a loss as to who ate them all. How much coleslaw can the nation eat? Just about every other use of a white cabbage is better served by green cabbage of kale." And he's probably right.

A combination of sound advice and good cooking, Guy's book will get you out of a hole with uninspiring vegetables you might get in your delivery box, or encourage you to try new varieties when shopping. In these credit-crunch days, it's sensible that vegetables should be not just the supporting act, but the stars of the show.