Christmas In A Box From Riverford

22 Nov 12

Whether you are in charge of the larder for your festive feast or looking for an exceptional gift for food-loving friends, Riverford offers everything you need for your Christmas dinner - all in one convenient family hamper.

New for 2012 the Riverford Complete Family Hamper provides all you need for your festive table to groan with goodies - from a free-range organic turkey, seasonal organic vegetables and characterful handmade cheeses to buttery mince pies and clotted cream.

Delivered direct to your door, you can avoid the hurly burly of Christmas shopping hassle while luxuriating in the knowledge that your feast not only tastes good but has been ethically produced.

What Riverford doesn't grow or produce on its farm at Newby Wiske is carefully sourced from small producers, growers and cooperatives who share Riverford's commitment to the highest animal welfare and the lowest environmental impact. Riverford has won the coveted RSPCA Good Business Awards, Observer Ethical Awards and Compassion in Word Farming Awards, so you can enjoy the outstanding flavor with a clear conscience.

Riverford also produces a Gift Hamper (£45) and the Top Notch Christmas Cheese Box, or treat yourself to a Riverford advent calendar - each door conceals a seriously chunky Montezuma chocolate.

All products are available to order at www.riverford.co.uk. Riverford works with small suppliers so stocks are limited.

2. A Fresh Take on Sprouts - Recipes by Riverford Cook Kirsty Hale

Stir-fried sprouts with cranberries & pecans

(with pic)

Serves 4

50g dried cranberries

75g pecans, toasted in a dry frying pan & roughly chopped

500g Brussels sprouts

1tbsp oil

Knob of butter

Sea salt & ground black pepper

Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain. Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves. Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins. Add the cranberries and nuts, season and toss together to serve.

Roasted brussels sprouts with caramelised onions

serves 6

prep: 15 mins cook: 60 mins

Use any leftover onions to serve with soups, on bruschetta topped with goat's cheese or with pork or steak.

For the onions:

3 large onions, finely sliced

3 tsp olive oil

large knob of butter

2 tsp salt

2 tsp sugar

1 tsp balsamic vinegar

For the roasted sprouts:

500g brussels sprouts, washed & trimmed, cut in ½ if large

2 tbsp olive oil

1 tbsp parsley, finely chopped

In a large, heavy bottomed pan heat the oil and butter until melted. Add the onions and cook on a low heat for 10 mins. Add the salt and sugar and cook for another 45 mins-1 hr, stirring occasionally to prevent them sticking to the bottom. It's important not to over stir to allow the onions time to caramelise. Add a little more oil if they look like they are burning. The onions should gradually turn a caramel brown colour. Once cooked add a splash of balsamic vinegar to deglaze the pan. Meanwhile, preheat the oven to 180˚C. Toss the brussels sprouts in oil to coat, season and place on a baking tray. Roast for about 25-30 mins, occasionally giving the tray a shake to evenly brown the sprouts. Insert a knife into one to check they are cooked. Toss a couple of large spoonfuls of caramelised onions with the sprouts and serve with parsley.

Caption: stir-fried sprouts with cranberries and pecans

3. Christmas Tips from Kirsty Hale, Riverford Cook

If you're feeding a large, hungry family at Christmas, invest in a French (or speed) veg peeler now and start practising so you can whizz through those potatoes in no time! They're much quicker than your average veg peeler and are very cheap to buy. You'll be peeling like a pro in no time!

Everyone has a great red cabbage recipe, but don't forget the greens. Savoy or January King cabbage have great flavour and can be spiced up for the Christmas table. Shred your cabbage and wilt in a large pan with some butter or oil and a sprinkling of caraway seeds, or try using a pestle and mortar to crush a tablespoon of juniper berries with a clove or two of garlic. Fry a few chopped rashers of streaky bacon until crispy, then add the shredded cabbage and the crushed juniper. Cook for 4-5 minutes until wilted. Season with some freshly ground black pepper and sea salt to serve. Both go really well with Christmas ham too.

Keep the crunch in your sprouts! Soak a large handful of dried cranberries in water for 10 minutes, then drain. Finely shred your sprouts and stir fry in a wok, or large frying pan, in a little oil or butter for a minute or two. Toss in the cranberries and a sprinkling of toasted chopped hazelnuts for extra crunch and flavour. Season to taste with sea salt and freshly ground black pepper to serve.

Feeling the pinch this year? Try cooking a large turkey leg instead of a whole turkey. The leg meat has great flavour and a ready boned and rolled leg will cook and slice easily and go further than you think. Use our 'meat and 10 veg' philosophy and have plenty of interesting and great tasting veg dishes and lots of chipolatas and stuffing to make your Christmas dinner the tastiest and most economical ever.