Aromatic Beetroot & Coconut Curry
A favourite winter beetroot recipe from Riverford cook Kirsty. Healthy and sustaining, this jewel-coloured curry is bursting with aromatic spices. Serve it with a dollop of yoghurt and a sprinkling of toasted desiccated coconut, alongside brown rice or quinoa. Serves 2-3, prep 10 mins, cook 40 mins. Ingredients oil for frying 1 large or 2 […]
CHARGRILLED RADICCHIO with squash and goat’s cheese
Variation Add a generous handful of winter leaves to turn it into a salad, or some robust cooked grains (pearl barley or spelt) for something a bit more substantial. Ingredients 2 heads of radicchio 2 tbsp balsamic vinegar, plus extra to serve about 5 tbsp olive oil 1 large butternut or crown prince squash, peeled […]