Kirsty Hale's Discussions
Christmas ideas
Got any good ideas for Christmas leftovers? Here's a good soup to use up leftover turkey:leek + potato soup with turkey, bacon + sage50g butter1 onion, chopped75g smoked streaky bacon, chopped1…Continue
Started Dec 14, 2010
Autumn recipes - what are your favourite seasonal recipes for this time of year? Share your favourites here...
1 Reply
The sweetcorn fritters in the Riverford farm cook book get my vote at the moment and seem to be endlessly popular, but what are you cooking?
Started this discussion. Last reply by Zephyr Sep 26, 2010.
What do you think of our new look Riverford website? Is it easier to place your order?
9 Replies
What do you think of our new look website? Is it easier to use? Let us know how you're getting on.Continue
Started this discussion. Last reply by Cheri Marshall Jun 21, 2010.
Coming soon - invitations to a cooking class in North London
4 Replies
Invitations are just being written, but if you're very keen on attending a class with a Riverford Cook in a demonstration kitchen and you're in North London let me know - we have limited space so…Continue
Started this discussion. Last reply by Kirsty Hale Mar 24, 2010.
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just seen the info re the Cooks weekend, sounds really good, but unfortunately not available that weekend, and a weekend in devon is a long way from Yorkshire! (I know cos I used to live in Plymouth, with family in Leeds) If there is ever anything 'up North' I would be very interested. I'm not a professional cook - just a keen amateur!
Janet
thanks for your comment in addition to what is up already I would be interested to hear about unusual ingredients and how peole have use d them fromoffal cuts in meat to vegetables that we don't come across often.
Hope I can get my diary to coincide witha planned event soon.
See ya
Shekhar
I would love to come to Melton Chop & Chat on Thursday. I have responded to your invite and will be bringing 3 others with me.
Jeremy is aware of this.
See you then
Sarah Nicholl
Sorry, didn't really have time to chat - bit hectic. But I am really interested to hear how you think it went and whether it was at the right level or should have been more structured. I think it might help to give each person a station and provide a board and then I could have set each place up with receipes and some of the right ingredients and equipment because it is hard to avoid the initial confussion - or maybe it doesn't matter. The trouble is that for 6 people you really do need a lot of saucepans and bowls. They all seemed very happy when I left and said that they had all learnt a lot but I would like to hear their and your feedback.
Here is the menu for Friday. I have put 12 dishes on the menu and the idea is that each person will have to cook two - one easy and one a little more complex and we will see how it goes. The menu is based on one medium box plus a few extras. I know you were looking for ideas with cabbage. The spring rolls are nice!
Celery soup, blue cheese crostini
Curried Parsnip Soup
Bruschetta of Braised Curley Kale, Garlic and Extra Virgin Olive Oil
Avocado, Tomato, Chilli and Coriander Salad / Salsa
Roast Mixed Vegetables with Thyme (Celeriac, Parsnips, Carrots, Fennel and Leeks)
Celeriac Remoulade
Potato, Leek and Mushroom Gratin
Warm Broccoli with Anchovy and Rosemary Dressing
Thai green curry with Sweet Mama Squash
Savoy Cabbage and Sesame Spring Rolls, Sweet Chilli Sauce
Fennel Salad with Lemon
Carrot Cake