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River Cottage Herbs Handbook

River Cottage Herbs Handbook

About Me: Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating. http://astore.amazon.co.uk/rivecott-21/detail/1408808838

Recipe

Fennel Seed Bread

added by River Cottage Herbs Handbook

This well-flavoured loaf is great with cheese or salty air-dried ham. You can replace some of the fennel seeds with celery seeds for a subtly different flavour.

Recipe

Basil and parsley pesto

added by River Cottage Herbs Handbook

The classic Italian pesto alla Genovese is made with basil and pine nuts, and extremely fine it is too. But the idea can be adapted to other herbs, and other nuts, as you’ll see here. I particularly like the combination of basil and parsley, though you can use parsley alone. You can also use mint in a pesto, or stronger herbs, such as sage or thyme, though these are best combined with parsley so they don’t overpower the sauce. As well as being excellent with pasta, pestos make a superb finishing touch to soups. They are also good with steak or chicken, delicious smeared over roasted vegetables and lovely as a simple dip with crudités.

Recipe

Carrot soup with dill and mustard

added by River Cottage Herbs Handbook

Carrot and coriander soup is a ubiquitous dish with good reason, as it’s very tasty. You certainly could use coriander here. However, the clean freshness of dill is lovely with the sweetness of carrots.

Recipe

Potato salad with dill and pickled red onion

added by River Cottage Herbs Handbook

This quick pickling treatment for onion comes from River Cottage Canteen chef, Tim Maddams. He does it with rosemary, but the light sugar-salt-vinegar cure really brings out the flavour of dill too. This creamy, moreish side dish is very good with salmon or trout, whether smoked or cooked and cooled. I also like it with a bit of salty ham.

Recipe

Soda bread with rosemary and sultanas

added by River Cottage Herbs Handbook

Soda bread is quick, easy and just as delicious as freshly baked yeasted bread. You can doctor your homemade soda breads with various additions, including fresh herbs – woody, pungent ones, such as thyme and rosemary, work best. This particular incarnation is a quick-to-make homage to the divine rosemary and raisin bread made at Sally Clarke’s bakery in London. It’s lovely with soup or a salad, or just spread with salty butter – as is the cheesy thyme variation below.

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  • @ThisisDavina thanks for the love, Davina! x
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  • Exciting! Look what's arrived in the office, hot off the press... #pigsandpork Congrats @GillMeller! link
  • RT @JamiesFoodTube: Who's that in the @rivercottage kitchen? Why it's @tesswardchef knocking up a storm! link http://t.co…
  • . @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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  • Hey @nationaltrust still looking for lovely frosty pics? :o)
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  • RT @RiverCottageHQ: Tickets just released for our @sohsteve gig on 22 May, which kick starts our #RCFoodFair weekend. Grab a ticket now! ht…
  • Make the most of your oven's energy, cook meals in bulk where poss. Reheating uses less energy. Top tip via @wwwfoecouk
  • . @johnmushroom looks like someone needs a #selfie stick!
  • RT @RiverCottageHQ: We have discounted tickets available for this Sunday's dining experience. Gather your loved ones + come on down! https:…
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  • RT @RiverCottageHQ: Hooray! #pastrysuccess #choux link
  • RT @RiverCottageHQ: Oh dear #pastryfail link
  • RT @RiverCottageHQ: Time for our third breakfast of the day. It's a hard life at our #cookeryschool... link
  • 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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