In this blog we offer a few tips and recipes on how to use up your Medium box from Riverford this week. The recipes are all vegetarian, quick and easy to prepare and will satisfy your hunger at the end of the day!

Bramboraky (Czech rosti) 

2 eggs

2 garlic cloves

1 tsp ground black pepper

5 tablespoons of full fat milk

1 teaspoon of smoked paprika


120g plain flour

1kg grated potatoes

150ml oil for frying

Fresh herbs


Mix the grated potatoes with the pepper, smoked paprika, fresh herbs and a generous pinch of salt

Add the eggs, herbs and enough milk to create a loose dough

Heat the oil in a pan and fry the batter in batches until golden brown, pop into a hot oven (180C) for 30 minutes to cook through

Serve hot or cold with a salad


Creamy mushroom sauce for pasta 

a dash of olive oil

1 finely chopped onion

500g chopped mushrooms

150g of dolcelatte

handful of chopped parsley

In a pan, heat the olive oil

Add the chopped onion and season

Fry for a few minutes until they are starting to brown

Add the mushrooms and fry until golden brown

Add the cheese and stir through

Add the cooked pasta, stir the parsley through and serve



Cous Cous Stuffed Pepper


1 red pepper, cut in half

100g cous cous

Enough water to cover the cous cous, with extra centimetre above

Handful of toasted pine nuts

1 tablespoon chopped coriander

1 tablespoon chopped sun dried tomatoes

2 tablespoon crumbled feta

Salt and pepper


  1. For the cous cous, place it into a medium hot pan and toast until golden brown
  2. Throw into a bowl and cover with water, just 1 centimetre above the level of the cous cous and cover with cling film
  3. Leave for 6 minutes
  4. Uncover and stir with a fork
  5. Mix with the rest of the ingredients, saving the feta as a topping, and stuff the peppers (top with cheese)
  6. Bake for 20 minutes on 200C



Chilli and garlic courgette


Cube the courgettes (3-4) and roast on 200C for 15 minutes with lashings of olive oil and sprinkling of salt. In the meantime, combine 3 cloves of garlic (finely chopped), 1/2 red chilli (finely chopped) and 1 lemon (zest and juice) in a bowl. As soon as the courgettes come out of the oven, pop them into the bowl with garlic and chilli mixture and mic through thoroughly.



Calabrese broccoli


The florets are fantastic stir-fried for a few minutes in coconut oil with a little pinch of Cornish garlic sea salt and served with toasted flaked almonds and chopped capers.





Honey and mustard salad dressing


Combine 3 tablespoons of olive oil, 1 tablespoon of cider vinegar, large pinch of salt, 1/2 tablespoon of Dijon mustard and 1 teaspoon of honey. Pour over the washed and thoroughly dried salad (dressing will run of a wet salad leaf) and sprinkle with chopped fresh herbs.

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