This Month

You may not know Guy Watson, but you probably have heard of Riverford Farm, his business. Guy, with 20 years experience of growing vegetables, has built a nationwide box scheme with a passion and insight that is all too rare.

Included in the vision was a Field Kitchen at the farm for the vegetables he grows. A few years ago, he joined forces with Jane Baxter, ex-River Café, who cooks the harvested bounty with inspired enthusiasm and serves it – refectory-style – to the eager customers.

The Riverford Farm Cook Book is a collaboration of Guy’s opinionated vegetable notes and Jane’s superb recipes. Here’s what he has to say on cabbage: “Never mind the latest exotic or wonder food. You are being taken for a mug. A Savoy or January King cabbage will help you live longer at a fraction of the price. It’s just that they are so cheap no-one has the advertising budget to point this out”.

Recipes – predominantly veggie-based as you’d expect – are irresistible. How about Beetroot Hater’s Soup, or a warming autumnal Dev-Mex Pumpkin Stew or Caramel Apple Pavlova. Each ingredient is prefaced with Guy’s notes on growing, storing and preparing before you dive into Jane’s innovative recipes.

A combination of sound advice and splendid cooking, it will encourage more veggie cooking as well trying new varieties. In these credit-crunch days, it seems eminently sensible that vegetables should be the stars of the show not just the supporting act.

Cook from Riverford Farm Cook Book
Beetroot Hater’s Soup
Dev-Mex Pumpkin Stew
Caramel Apple Pavlova