Guy Watson began farming organically at Riverford in 1985 on three acres of the Watson family farm in South Devon, eventually moving into local shops, which soon morphed into a groundbreaking home delivery box system. With regional sister farms sprouting up, they have now become one of the country's largest independent growers and deliver around 47,000 boxes a week to homes around the UK.Jane Baxter has been head chef at Riverford's farm restaurant, the Field Kitchen, since 2005. Jane trained in Dartmouth at the Carved Angel with Joyce Molyneux, before moving on to the River Café in London. Subsequent years of travelling and cooking her way around the Southern hemisphere have greatly influenced her cooking style.

'I like Riverford's fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book' Hugh Fearnley-Whittingstall 'A cookbook with passion' BBC Good Food Magazine 'A welcome alternative to the very much larger supermarket chains' Telegraph Magazine 'Full of scrumptious recipes that make the most out of the produce'The Sunday Times 'This book is packed with cracking recipes which should prove invaluable to anybody who cooks according to the seasons, whether it's using produce from a box scheme, a farmers' market or their own allotment' BBC Country File Magazine 'The recipes are practical, the tips are invaluable and the writing impeccable!this is what British cooking should be, and could be, all about' Bath Life

Guy Watson began farming organically at Riverford in 1985 on three acres of the Watson family farm in South Devon, eventually moving into local shops, which soon morphed into a groundbreaking home delivery box system. With regional sister farms sprouting up, they have now become one of the country's largest independent growers and deliver around 47,000 boxes a week to homes around the UK.Jane Baxter has been head chef at Riverford's farm restaurant, the Field Kitchen, since 2005. Jane trained in Dartmouth at the Carved Angel with Joyce Molyneux, before moving on to the River Café in London. Subsequent years of travelling and cooking her way around the Southern hemisphere have greatly influenced her cooking style.

'I like Riverford's fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book' Hugh Fearnley-Whittingstall 'A cookbook with passion' BBC Good Food Magazine 'A welcome alternative to the very much larger supermarket chains' Telegraph Magazine 'Full of scrumptious recipes that make the most out of the produce'The Sunday Times 'This book is packed with cracking recipes which should prove invaluable to anybody who cooks according to the seasons, whether it's using produce from a box scheme, a farmers' market or their own allotment' BBC Country File Magazine 'The recipes are practical, the tips are invaluable and the writing impeccable!this is what British cooking should be, and could be, all about' Bath Life

Guy Watson began farming organically at Riverford in 1985 on three acres of the Watson family farm in South Devon, eventually moving into local shops, which soon morphed into a groundbreaking home delivery box system. With regional sister farms sprouting up, they have now become one of the country's largest independent growers and deliver around 47,000 boxes a week to homes around the UK.Jane Baxter has been head chef at Riverford's farm restaurant, the Field Kitchen, since 2005. Jane trained in Dartmouth at the Carved Angel with Joyce Molyneux, before moving on to the River Café in London. Subsequent years of travelling and cooking her way around the Southern hemisphere have greatly influenced her cooking style.

'I like Riverford's fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book' Hugh Fearnley-Whittingstall 'A cookbook with passion' BBC Good Food Magazine 'A welcome alternative to the very much larger supermarket chains' Telegraph Magazine 'Full of scrumptious recipes that make the most out of the produce'The Sunday Times 'This book is packed with cracking recipes which should prove invaluable to anybody who cooks according to the seasons, whether it's using produce from a box scheme, a farmers' market or their own allotment' BBC Country File Magazine 'The recipes are practical, the tips are invaluable and the writing impeccable!this is what British cooking should be, and could be, all about' Bath Life