I am a bit partial to Riverford Recipe boxes and this month’s limited edition guest chef delicious. magazine recipe boxes are exactly that – delicious! Next week is your last chance to grab these before they are gone so I suggest you get a wriggle on and order one RIGHT NOW.
The box I tried contained three recipes with all the organic ingredients I needed for three delicious vegetarian meals for two. When I don’t have to think about what I’m cooking that night, can just follow a recipe knowing that I have all the ingredients to hand and that I won’t have to quickly nip out for a missing herb/spice/vegetable it’s lovely!
The recipes are well thought through as you would expect from delicious. magazine chefs. I liked that there was a mixture of tasty autumn comfort food and a nod to the end of summer and its glorious harvest.
Roasted Tomato Salad with Feta, Pearl Barley and Herbs was fresh, tangy and colourful – the herby mixture of mint, parsley and chervil was a bit of a swansong for long summer days as we lit the first fires of autumn, and the barley ensured it was filling and satisfying.
Gnocchi is always popular in this house and when the children saw that this was an option in the box this was the one they wanted for themselves! It’s so easy to put together, it can be on the table in less than half an hour which is what I look for in a midweek meal amid the mayhem of after school clubs. The gnocchi is combined with a herby spinach pesto and caramelised seasonal leeks and was a big hit!
Our final meal is a celebration of autumn’s arrival – Baked Butternut Squash, Ricotta and Spinach. This was my personal favourite, Mr TS and I curled up on the sofa with the woodburner blazing and really enjoyed the flavours of this perfect comfort food dish.
This one takes a bit longer to prepare and I saved it for Friday night with a nice glass of red. I roasted the butternut squash in the afternoon so it was ready to be the star of the show when we both finished work and flopped onto the sofa. Roasting the squash with caraway seeds and garlic meant that, as I typed away at some freelance work in the attic, the house filled with the most enticing scents! Putting the dish together was easy, the spinach was stirred into the roasted squash, I added the ricotta and vegetarian Italian hard cheese, two egg yolks and popped it all into my lovely spotty dish. More caraway seeds, some more cheese and some fresh sage leaves were scattered on top and it went into the oven. We loved this simple supper and it will be making a regular appearance throughout comfort food season!
You can get the recipes for all these dishes over on Riverford’s website and, if you’re quick you can order the last of the delicious. magazine guest chef Riverford recipe boxes with all the ingredients you need to make three meals to be with you next week – the recipes look very tempting! Each box also comes with a copy of October’s delicious. magazine which is packed full of comfort food to inspire you as the chill sets in.
I was sent a Riverford delcious. magazine recipe box to try. This is the third recipe box I’ve trialled, you can see my posts about the other two here and here. I have been a paying customer with Riverford for many years, receiving their large organic vegetable box weekly and adding bits to it as required so I can vouch for the quality of the fruits, vegetables and ingredients on offer. I am always delighted to try the Riverford recipe boxes and I think they are a really good way to expand your recipe repertoire. Go on, give them a go!