IT may be the ‘most wonderful time of the year’ but for one couple it’s the busiest.

Gareth and Gill Rossiter, who live in Cheselbourne, deliver Riverford organic vegetable boxes across Dorset.

Gareth said: “Christmas is definitely our busiest time of year, and we think it’s down to people wanting to share real food with a real story.

“Whether it’s Brussels sprouts or beef fore rib, superb turkey, stilton or King Edward spuds, everything we grow and sell is selected for its outstanding flavour.

“If we don’t grow or make it ourselves, as much as possible comes from small-scale British farmers and producers.”

Reporter Nicky Findley tries out Riverford’s Recipe Boxes:

TO receive a regular delivery of farm-grown, local, organic produce, has been one of my foodie dreams for years.

I’ve never signed up for any scheme, though, because I felt it was outside our family budget or would contain veggies I wouldn’t know how to cook.

But now Riverford has come up with a fool-proof solution – a recipe box containing everything you need to prepare a healthy, hearty, organic, family meal.

So in addition to your locally-sourced veggies, meat, fish and dairy, you also get all the herbs and spices you need, plus recipes with step-by-step cooking instructions. You have a choice of one of three recipe boxes: original, quick and vegetarian.

These can be ordered on a one-off basis from the website, and will be delivered to your home free of charge.

I was invited to sample one of the original recipe boxes, which provides three meals for two people and costs £39.95.

It felt as though Christmas had come early when a large cardboard box was delivered to my door.

All the meat was chilled using a clever combination of natural fibre insulation and ice bags so if doesn’t matter if you’re not home when the box arrives, as everything will be in perfect condition for several hours.

The vegetables were neatly stored on one side and there were three little card compartments marked one, two and three. Each one held the individual components of the meals, ranging from a pot of parmesan cheese and a few mint leaves, to the exact amount of spice.

Everything was neatly organised so I knew which meal to cook first. Two of the recipes contain meat and the third is vegetarian.

On the first night I made the chilli vegetable beanpot which was a big hit with all the family and easily fed all four of us, with some left over.

And it was so easy. I didn’t have to worry about planning, shopping or measuring – everything had been done for me. Although I try to cook the majority of our family meals from scratch, it can be a challenge trying to think of something new.

This is perfect for someone who doesn’t cook or who lacks confidence to try new recipes.

We also got to try roasted spaghetti squash with parmesan, and Persian lamb with aubergine and pomegranate couscous.

I was able to include herbs and learn to cook items I’ve never had the chance to try before.

All of the recipes are seasonal and organic, change weekly, and have been developed by Riverford’s cooks.

And when you consider what it saves in terms of shopping, waste, time and angst, it is good value for money. Visit riverford.co.uk