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World Meat Free Day

Monday 12th June 2017

“One small step for our planet”


Blog Article
Recipe Suggestions

Check out these delicious meat free recipes from Riverford - the farming business that delivers fresh organic vegetables to thousands of homes across the UK every week.

Recipes from Riverford

25 May at 11:57AM

Summer Vegetable Paella with Saffron & Lemon

Serves 2

A vegetarian adaptation of the traditional Spanish dish, paella rice is readily available but use short-grain brown or Arborio if you can’t find it. Saffron threads give the dish its unique flavour.


  • sunflower or light olive oil, for frying
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped, grated or crushed
  • 1 red pepper, deseeded and cut into 5mm-thick slices
  • 1 yellow pepper, deseeded and cut into 5mm-thick slices
  • 200g paella rice – calasparra paella rice if you can get it
  • 100g mushrooms, finely sliced
  • 3 tomatoes, diced
  • ¼ tsp smoked paprika
  • ¼ tsp paprika
  • 2 pinches of saffron threads
  • 1 litre of good veg stock
  • 100g green beans or sugar snaps, or a mixture of both (if using beans, top, tail and chop into thirds)
  • good handful of parsley, chopped
  • 1 lemon, cut into wedges
  • salt and pepper


  1. Heat 2 tablespoons of oil in a heavy-bottomed paella pan or large frying pan or flameproof casserole. Add the onion and fry gently on a low heat for 10 minutes, stirring now and then.
  2. Add the garlic and peppers to the onion and stir for 2 minutes. Add the rice, mushrooms, tomatoes, both types of paprika and saffron.
  3. Pour in three quarters of the stock and season with salt and pepper. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally. Keep an eye on the liquid and top up with a little more stock or water as needed (you might not need it all). The paella shouldn’t be sloppy at the end so add liquid sparingly during the last 10 minutes.
  4. While the paella is cooking, boil the green beans for 3 minutes, then refresh them in a bowl of very cold water. If you are using sugar snaps, you can simply throw them in raw towards the end of cooking (see below).
  5. After 30 minutes of cooking, check the rice is tender and cook a little longer if needed. If there is any excess liquid, turn up the heat and stir to boil it off. Then cook very gently without stirring, to create a crust on the bottom (it’s not very easy to achieve without a proper paella pan, though).
  6. Stir in the beans and parsley. Turn off the heat and leave to stand for 2 minutes, then check the seasoning and serve with wedges of lemon.


You can use any sort of green beans in this; try double-podded broad, sliced runners or flat green beans.


Vegetable Quesadillas

Serves 4

Good as a main course, these also make a colourful sharing platter for a larger gathering. Serve them with a dollop of soured cream and guacamole.


  • 1 small to medium-sized butternut squash, peeled and cut into 1–2cm dice
  • 1 red pepper, deseeded and cut into 1–2cm dice
  • kernels from 1 sweetcorn cob
  • 1 red onion, peeled and finely diced
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp paprika
  • a good pinch of smoked paprika
  • 1–2 red chillies (depending on heat and your preference for it), deseeded and finely chopped
  • light olive oil for roasting, frying and brushing
  • 4 large flour tortillas
  • 150g Cheddar, grated
  • large handful of coriander leaves
  • salt and pepper


  1. Heat the oven to 190°C/Gas 5. Toss the squash, pepper, corn, onion, spices, chilli and 2 tablespoons of olive oil in a large baking dish. Season with salt and pepper.
  2. Roast the veg in the oven for 35–40 minutes, until tender, tossing once halfway through so it cooks evenly. Remove from the oven and turn the temperature down low, to approximately 130°C/Gas 1.
  3. Brush each tortilla on one side with a little oil and put one into a large non-stick frying pan, oil-side down. Sprinkle some cheese over one half, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a semi-circle, gently pressing down with your hands to flatten it slightly.
  4. Cook for a couple of minutes, until the underside of the tortilla is crisp and golden brown (keep an eye on it so it doesn’t burn). Carefully turn it over and cook the other side until crisp and golden. Keep warm in the oven while you cook the remainder.
  5. Cut each one in half to serve.


* Add some crumbled and fried cooking chorizo or some leftover, shredded roast chicken for a non-vegetarian version.

Warm Roasted Pepper & Lentil Salad with Olives & Halloumi

Serves 2

Halloumi is a very useful cheese to have in your fridge. It gives vegetarian dishes a salty hit and its firm texture means it stands up to frying or grilling, which brings out the flavour. If you’d prefer to make the dish vegan, it can stand up without the halloumi. As well as adding peppery flavour to salads, watercress wilts into soups, stews and warm salads too, giving extra nutrients,


  • 4 red peppers
  • 2 tbsp sunflower or light olive oil
  • 1 small red onion, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 2 garlic cloves, finely chopped, grated or crushed
  • 100g Puy-style lentils, rinsed in a sieve under cold water
  • 1 bay leaf
  • ¼ tsp dried oregano
  • ¼ tsp ground cumin
  • ¼ tsp dried mint
  • 1 tbsp red wine vinegar
  • 100g pitted black olives
  • 1 pack (150–200g) halloumi, cut into 1–2cm-thick slices
  • small glug of extra virgin
  • olive oil
  • 50g watercress
  • small handful of chopped fresh mint and/or parsley, to garnish
  • salt and pepper


  1. Char and peel the peppers as described on page 158. While they’re cooking, heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 15 minutes, stirring now and then. If they look as if they might catch at any point, add a splash of water.
  2. Once softened, add the garlic and cook, stirring, for 2 minutes. Add the lentils, bay leaf, oregano, cumin, mint and 300ml water.
  3. Bring to the boil and simmer for 20–25 minutes, until the lentils are tender. Keep an eye on the liquid towards the end and top up with a little extra water as needed. Almost all the liquid should have been absorbed by the end of cooking.
  4. Once done, remove from the heat if the peppers aren’t quite ready. Roughly chop the peppers into strips and stir them into the lentils with the vinegar and olives.
  5. Remove the bay leaf and season to taste. Set aside while you fry the halloumi.
  6. Heat a dry non-stick frying pan, add the halloumi slices and fry for about 2 minutes on each side, until golden. Gently warm the lentils if needed, then stir in the watercress and extra virgin olive oil and serve with the halloumi slices on top, scattered with the fresh herbs.


Instead of halloumi, crumble over some feta or goat’s cheese.

All credit for these recipes go to www.riverford.co.uk/recipes

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