Win one of five organic Hemsley + Hemsley Riverford recipe boxes

Enter now to win a limited edition organic recipe box from Hemsley + Hemsley and Riverford Organic, and try their specially created range of organic meals for two.

We're giving away five limited-edition organic recipe boxes worth £39.95 each, plus a bottle of organic prosecco, courtesy of Riverford Farm and food writer sisters Jasmine and Melissa Hemsley, aka Hemsley + Hemsley.

Launching mid-January for two weeks only, this special guest chef box contains everything you need to make three healthy and hearty meals for two, including the freshest seasonal organic ingredients from Riverford Farm. 

Quinoa Goat's Cheese Beetroot Risotto with Parsley Lemon Oil

The recipes are free of gluten, grains and refined sugar, and were specially created by the sisters, who launched their first cook book, The Art of Eating Well, in summer 2014.

To find out more about Jasmine and Melissa's approach to eating, read our Q&A.

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Terms and conditions
This competition is open to Healthy Food Guide readers, registered on the website (free) and who are UK residents, aged 18 and over, excluding employees (or families of employees) of Eye to Eye Media Ltd, Riverford Organic Farms Ltd, or anyone linked to the competition. Website entry closes midnight 31st January 2015 and entries received after the closing date of the promotion will not be considered. No responsibility is taken for entries lost or delayed. The winner will be drawn at random and the judges’ decision is final. No correspondence will be entered into. The winner will be notified in writing within 28 days of the closing date. There are five prizes to be won. The winner will receive one Hemsley + Hemsley limited edition Riverford recipe box and one bottle of prosecco. In the event of developments outside its control, the promoter reserves the right to offer an alternative prize of equal or greater value. The winners may be required to participate in future publicity. The promoter’s decision is final and binding in all matters and no correspondence will be entered into. Promoter: Riverford Organic Farms Ltd, Buckfastleigh, Devon, TQ11 0JU.

Winner must live within the Riverford delivery territories (most of England and South Wales; postcodes can be checked at www.riverford.co.uk).

Q&A with the Hemsley sisters

Jasmine and Melissa Hemsley, aka Hemsley+Hemsley, are hipster food bloggers-turned authors. Here they talk to HFG about their approach to food and their new partnership with Riverford Farm. We also asked them to tell us what we’ll all be eating in 2015…

Don’t forget to enter our competition to win one of five Riverford and Hemsley recipe boxes (closes 31 January 2015).

Tell us about your cooking ethos
Our approach to healthy eating keeps things as close to nature as possible. This means we eat meat and vegetables that are organic, wild or biodynamic or come from a source that champions natural food. Our food is simple to make, delicious and nutrient rich – and it’s also grain, gluten and refined-sugar free.

How did the partnership with Riverford come about?
Our mum introduced us to Riverford about 10 years ago, even before we started our company Hemsley+Hemsley, and we’ve enjoyed their organic produce ever since. The provenance of the ingredients we use is very important, so working with Riverford’s veg-obsessed founder Guy Watson was a natural match.

What was your inspiration for the recipes?
The H+H Riverford recipe boxes are the perfect option for the health-conscious, food lover, allowing you to cook nourishing, delicious seasonal meals every night of the week, and all in an hour or less! By focusing on fresh, seasonal produce, you’re able to experiment with different ingredients, try new flavours and access nutrients from produce that is in its prime.

What swaps/alternatives/tricks did you use to make these recipes healthy?
A lot of our them are inspired by a family member or a friend, or from a client requesting that we reinvent their favourite dish to make it healthy. The beauty of these dishes is that there is no compromise on flavour, but they are better for you.

Our recipes for the boxes include a sausage ragu with celeriac spaghetti – celeriac is sliced into spaghetti instead of the starchy, refined, wheat-based pastas traditionally associated with a ragu. Our steak and kale salad is accompanied with celeriac chips and our goat’s cheese and beetroot risotto uses quinoa in place of rice. These nutritious ingredients will keep you feeling satisfied for longer while being nourishing.

How have you cut grains, refined sugar and/or gluten from your diet?More easily than you think! As well as replacing pasta with spaghetti spirals made from celeriac or courgettes, we make our own bread (we have two recipes in our book, The Art of Eating Well), have swapped regular noodles for buckwheat (gluten-free) and we also make noodles from carrots and cucumbers! You can also substitute rice with broccoli or cauliflower rice. We use whole natural ingredients like cooked beans in brownies and cakes for a lovely, rich texture.

What food trends are you expecting to see in 2015?We anticipate that 2015 is going to be a big year for the spiralizer! A secret weapon for the health-conscious cook, the Hemsley+Hemsley Spiralizer (launching this month) is useful for packing your meals with nutrient-rich vegetables. It’s also a delicious way to replace refined and glutinous foods such as pasta and noodles.

Use it to prepare some of The Art of Eating Well favourites, such as Courgetti or Celeriac Ragu, Sesame Cucumber noodle salad or Vietnamese Pho Soup.

More than anything, we hope to see people cooking even more because there’s nothing better than home-cooked food made with love.

How to pick wild garlic

By Hannah Sherwood

If you’re a fan of pick-your-own, have you considered wild garlic as your veg of choice? You can find it growing in woodlands up and down the UK, often in amongst the bluebells, from April to June.

Wild garlic is quite different from the papery bulbs we’re used to seeing in the supermarket and tastes like a cross between garlic and chives. Its soft green leaves are similar in appearance to those of lily-of-the-valley and the pungent aroma draws you to the woodland areas where it grows in abundance.

It’s delicious eaten raw in salads as it doesn’t have the harsh kick of the domestic variety, or you can cook it alongside roast meats or include it in risotto for a subtle extra flavour dimension.

If you don’t want to track down your own wild garlic, order some as part of the Riverford home-delivered organic veg boxes (riverford.co.uk).

Their expert pickers shared this advice when I went picking at their farm in Totnes, Devon, in April:

* Don’t pull up the bulb as this means the plant won’t come back next season, so cut just the leaves, close to the base.

* Take care not to harvest any other unidentifiable plants along with the garlic, as some may be toxic.

* Wild garlic is at its best before its delicate white flowers appear.

If you want to try its subtle flavour in an every day recipe, this Riverford Organic Farm frittata recipe is perfect for a light lunch or supper.

Leek and wild garlic frittata with tomatoes and ricotta

Cuts into 4 wedges

Cooking spray oil

250g (2 small to medium) leeks, finely sliced (use the green parts too)

6 wild garlic leaves, finely shredded

6 tomatoes, finely chopped

4 eggs, beaten

125g ricotta

Freshly ground black pepper

1      Spray a small to medium frying pan with cooking oil. Add the leeks and gently cook for 8–10 min until soft.

2      Add the wild garlic and cook for another 2 mins. Add the tomatoes.

3      Mix the beaten eggs with the ricotta in a small jug or bowl and season with freshly ground black pepper. Pour into the leek mixture and tilt the pan until the base is covered and the mixture is evenly distributed.

4      Cook on the hob for 2-3 mins, until the base has just set, then finish the top under the grill or in the oven.

Per serving: 176 kcals, 12.6g protein, 6.8g carbs, 6.3g sugar, 11.3g fat, 4.7g sat fat, 3.8g fibre, 0.3g salt

Low sat fat, High protein, Low salt