All ingredients (apart from olive oil, salt & pepper) are included amounting to about 12 per recipe, and items to put in the fridge are clearly marked. Fresh veg/salad/fruit are neatly arranged either side of the middle compartment which contains all the cans, spices, oils etc in three sections to match the three recipes. Wherever possible, all ingredients are organic.
Each dish was very good, with both of us impressed. Instructions are very clear; however, the timings given to prepare and cook were always less than it took in my kitchen - and I am generally considered a fast and efficient cook! Quantities were generous (there were leftovers of everything) and all fresh foods were in very good condition. One other point - each recipe recommends preparing within 5 days, so once the box arrives the cook/s will need to bear this in mind when planning.
Here are the Thrilling Three, with brief comments (I can answer any other queries via the comments box):
1 Jerk Chickpeas & Roasted Peppers with Callaloo (spinach & coconut sauce)
This made two meals for us with some of each of the three components left over. Greatly enjoyed it.
2 Broad Bean, Beetroot & Spelt with Sheep's Cheese, Radish & Mint
Of the three, this was my favourite. I even - for the first time ever - obeyed the instruction to remove the skins from the cooked broad beans! The mix was perfect, and the sheep's cheese crumbled over the top was really creamy - it's on my shopping list already.
3 Japanese Sesame Beans with Carrot & Aduki Miso Noodles
|I didn't toss the noodles/carrots/aduki beans which is why it looks different|
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There were no individual parts of the instructions which were difficult to understand or follow, so it's a case of 'anyone can do this' - although those who don't cook complex dishes that often may need to allow plenty of time.
So thank you, Riverford - this was good fun to complete and eat. I can certainly recommend it to anyone who wants to produce restaurant-quality vegetarian meals for two.