IT’S one of the most colourful foods we can put on our plate, and is something some of us could be eating more of – vegetables.

Last week, there was a call for people in the South West to eat more fruit and veg. A survey by the National Charity Partnership found more than three in four people are still failing to eat the recommended five portions of fruit and vegetables every day.

For one couple, Gill and Gareth Rossiter, who run Riverford’s Dorset delivery of organic goods, vegetables are not only now a big part of their diet, they are their breadwinner too.

In 2014 the couple swapped life in the armed forces with supplying organic vegetable boxes straight to the doorsteps of Dorset residents.

Gill said: “Having had careers in the Armed Forces, ‘making a difference’ has always been important to us both.

“Gareth and I were customers for some eight years before we took over the business. For us personally, Riverford veg boxes totally turned around how we cooked and as a result we have a much better balance to our meals with more tasty veg and less meat but of a good quality.

“I now eat and love certain veg I used to actively avoid – just by using good produce and trying some amazingly simple recipes.

“We feel better for it and it’s not as difficult or time consuming as you may think to ‘cook from scratch’.”

Gill believes eating organically makes a difference too.

She said: “Riverford has a really short chain from field to plate and knows the provenance of absolutely everything we sell.

“No nasty residues from pesticides, freshness and taste, taste, taste. Having grown organically since 1987, Riverford knows that there is no need to resort to chemicals – nature already provides the solution.

“Whether it’s using natural predators to control crops or simply growing crops in their natural season, looking after the soil, encouraging bees and other wildlife – we know it can be done without pesticides.

“The freshness of a short and quick chain from field to plate means that the veg tastes of veg! Our customers don’t look back once they have tasted ‘real veg’ and say it’s like having an allotment without the digging.”

Gill said one of the biggest obstacles of achieving a healthy balanced diet is being ‘too busy’.

That’s why with Riverford, Gill and Gareth decided to start sending out recipes with veg boxes to help.

She said: “Making vegetables a star on the plate rather than simply an accompaniment to meat has always been Riverford’s approach; our cooks at the farm are constantly developing new recipes that we send out with the boxes to help and encourage our customers.”

The couple said helping support local South West producers is an important part of their work.

She said: “Knowing that the farmer is getting a fair price is hugely important – a fair deal for all involved from growers to customers. We have become true veg nerds and our Riverford Dorset family of customers are equally as passionate about their food and where it comes from; chatting to them day to day inspires us to spread the word and share the joy of living life on the veg!”

Visit riverford.co.uk to find our more about Dorset delivery.

RECIPE

Pork, sweetcorn and bean chilli with roasted squash and lime soured yoghurt by Kirsty Hale, a cook at Riverford.

Serves 4, prep 10 mins, cook 1 hour 10 mins

Ingredients: oil for frying,

eg. sunflower/light olive

1 onion, finely diced

2 garlic cloves, crushed

400g pork mince

2 red chillies, finely chopped & de-seeded or left in for more heat

4 sprigs fresh thyme, or 1 tsp dried

15g fresh coriander leaves, stalks finely chopped, leaves kept separate

1 tbsp tomato purée

2 tsp cumin seeds, toasted & ground in a pestle & mortar

1 tsp smoked paprika

1 tin chopped tomatoes

2 small squares Montezuma dark chocolate

2 small squash, cut in half lengthways

2 sweetcorn cobs, kernels removed

1 tin black beans or kidney beans, rinsed & drained

1 pot Yeo Valley Greekyoghurt

1 lime, finely grated zest & juice

Method: Heat 2 tbsp oil in a large heavy-based pan.

Add the onion and fry gently for 8 mins, stirring now and then to stop it catching. Add the garlic, pork, chillies,

thyme leaves and coriander stalks. Turn the heat up a smidge. Stir well, breaking up the pork with your spoon.

Cook for a few mins, until the pork has lost all its bright pink colour. Add the tomato purée, cumin and paprika. Stir for 2 mins. Add the chopped tomatoes and chocolate. Season with salt and pepper. Cover and cook on a low simmer, stirring occasionally.

After the chilli has been cooking for 20 mins, brush the cut side of the squash halves with oil and season with salt and pepper. Place cut side down in a baking dish and pop in the oven to roast at 200°C. After a further 25 mins, uncover the chilli, add the sweetcorn kernels and beans. Simmer for 15 mins.

Remove the squash from the oven. Check the chilli for seasoning and stir in the coriander leaves.

Mix the yoghurt with the lime zest and juice and a good pinch of salt. Spoon the chilli into the squash cavities, and serve with a good dollop of lime yoghurt.