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Every Day

Every Day

About Me: Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead, all these, and more, will be covered in River Cottage Every Day.

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Recipe

Three-root mash

added by Every Day

Of course, you don’t have to stick to three roots: you could use two, four or as many as suits you. Do always include potatoes, however, to give the mash body and to stop it getting too sweet.

Recipe

Salt and pepper squid with quick sweet chilli dipping sauce

added by Every Day

Just a little more elaborate – and piquant – than basic squid rings, this salty combination is a real winner.

Recipe

Chocolate and beetroot brownies

added by Every Day

The international success of carrot cake has surely paved the way for experimentation with root vegetables in other cake recipes.

Recipe

Broad beans on toast

added by Every Day

This is full of bittersweet and salty flavours, with the lovely, nubbly texture of the beans and bacon lubricated by a little oil and lemon juice… quite the nicest kind of beans on toast.

Recipe

Rhubarb and orange yoghurt fool

added by Every Day

A classic fool combines a fruit compote or purée, custard and cream to delicious effect. This is a sort of deconstructed version, with yoghurt replacing the cream to give the whole thing a lighter feel. You could mix all three elements together, of course, but I like the look of them unmingled in the dish, and the pleasure of choosing exactly how much of each to put on my spoon.

Recipe

Foolproof crème brûlée

added by Every Day

This is an all-time classic, and deservedly so. My version – baked in ramekins in a bain marie – is guaranteed to avoid the potential pitfalls of custard that won’t set or sugar that somehow scorches before it melts. Using soft brown sugar for the caramel top may not be authentic, but it has a lower melting point than caster sugar and behaves more predictably under the hot grill (or cook’s blowtorch). You do need to make the custards well in advance, as chilling them thoroughly in the fridge before the final sugar melting is vital. In summer and autumn I like to serve crème brûlée with a small bowl of fresh raspberries on the side. These can be eaten as ‘sharpeners’ between mouthfuls of creamy, sugary brûlée – or dropped right into the custard once the burned sugar top has been cracked.

Recipe

Chunky fig, apricot and prune cake

added by Every Day

This moist, lightly spiced, fruit-packed cake, devised by my friend, Nikki Duffy, is a bit different from your average fruit cake, with its citrussy aromatics and slightly chunkier dried fruit. I absolutely love it. A thick slice is fantastic with morning tea or coffee, and a wedge wrapped in greaseproof paper is perfect in a lunchbox. It will keep well in a tin for a week or more. Should you find, as can be the case with fruit cakes, that your fruit sinks, it probably means the cake batter isn’t stiff enough. Make sure you stick to the quantities in the recipe, and fold the fruit in as lightly as you can. But don’t worry too much – a fruit-on-the-bottom cake is no great tragedy.

Recipe

Slow-roast shoulder of lamb with merguez spices

added by Every Day

Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily – as well as a pool of rich juices. This recipe works best with larger, more mature lambs, or hogget or mutton. You can also rub the spice paste on the inside of a boned lamb shoulder, then roll and tie it. Give it an initial 30 minutes at a high temperature (as below) then roast at 160°C/Gas Mark 3 for 2½ hours.

Recipe

Bramley yoghurt ice with blackberry sauce

added by Every Day

I love the idea of blackberry and apple ice cream but it’s hard to ‘fix’ the delicate flavour of apple in a rich, custard-based ice. I’ve now discovered that mixing Bramley apple purée with a little yoghurt produces a great frozen pud, full of appley flavour. Melting some bramble jelly is a quick way to make a sauce, but at the height of the blackberry season, you could use fresh berries – lightly cook about 250g blackberries with about 50g sugar and a splash of water, then rub through a sieve to remove the pips. Adjust the sweetness to taste, but err on the tart side.

Recipe

Honey-baked rhubarb

added by Every Day

Rhubarb, I confess, is one of my very favourite fruits (though to be accurate, it’s actually a vegetable with an identity crisis). I never tire of finding new ways to enjoy it. This sweet and fragrant breakfast compote is a fairly recent discovery and I absolutely love it. Try it on eggy bread or perfect pancakes, or spooned on to your customised muesli or thick yoghurt. Alternatively, serve with vanilla ice cream for a pretty pud. From January till early April, you can buy elegant, slender stems of indoor-grown ‘forced’ rhubarb. This gradually gives way to the thicker, darker, more robust outdoorgrown crop. Either will work in this recipe.

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  • . @samgorecomedian If you aspire to a career in comedy this does not reflect well. Neither, thanks to you, does our mirror.
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  • RT @RiverCottageHQ: Time for a second breakfast at the #cookeryschool... Drop scones with runny honey. link
  • @anneHuscroft1 so lovely to hear, thanks Anne! Any plans to come back to the farm soon?
  • RT @Hartsturkeys: Great stuff @ChefTomKerridge @BBCFoodandDrink @rivercottage. The best 30mins of TV this week. Looking forward to @Corriga
  • RT @jiholland111: @rivercottage @BBCFoodandDrink Great show. Excellent banter with @ChefTomKerridge :)
  • @linsalad @BBCFoodandDrink glad to hear it :o)
  • Hope you are all enjoying Hugh on @BBCFoodandDrink right now, BBC2!
  • @CharlotteClare1 sorry, blame Hugh!
  • And of course we couldn't let Hugh go without a birthday cake #50yearsofHugh #AskHugh link
  • And if you'd like to buy the book, check it out here! #lightandeasy #askHugh link
  • Thank you, its been great chatting! Have to dash, making a birthday cake for a fellow 50-year-old. Chocolate + hazelnut, pg 374! #askHugh
  • .@Eco_Gite It spreads like mad so not in the veg patch, better in a big pot, but it does take nearly a year to produce good sized roots.
  • . @Lou_la_may Default topping is a sprinkling of soft brown sugar but a trickle of runny honey is also great. #askHugh
  • .@trishaocf Could be your choice of flour or that your sd starter needs a feed up, take a good tblsp, feed it for a few days & start again.
  • . @bookslinger always lovely to hear that people are cooking from my books and enjoying the results! #askHugh
  • .@harrycornwall Cider is a good choice, I would choose a fairly dry one as the onions are quite sweet #AskHugh
  • . @_DjTC_ soon! Early Feb is good, provided you can keep them frost-free. A sunny window is good. #askHugh
  • .@IantheCW I'm all over the roots right now, big trays of them roasted and finished with a sprinkling of toasted seeds and spices #AskHugh
  • . @ACoSfChildren but it's so flat! Actually I do have a soft spot for Norfolk and it's been a while so who knows. #askHugh
  • .@rojob1 Yes, series 3 coming your way very soon and as ever Paul champions the sustainable approach to fish, veg and meat #AskHugh
  • . @missaniela really sorry but I'm not around for that one. I will be here for the Spring Food Fair in May... #askHugh
  • .@pupspigspoulets We said goodbye to our Oxford Sandy & Blacks before Christmas, they were fab! We like ringing the changes though. #AskHugh
  • . @bookslinger It's always a treat to be given other people's goodies. Of course I try them! #askHugh
  • .@GrowandEat That's a tough one to comment on without knowing the whole picture.
  • . @MyrtlesGarden there's a lovely potato gnocchi recipe in RC Veg and you could swap a GF flour in for the wheat flour. #askHugh
  • .@pickleshlee A good way to deliver vitamins and fibre but not to be drunk by the gallon as they are often quite high in sugar #AskHugh
  • . @AmberLofts523 that's better than a birthday suit! #askHugh
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