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River Cottage Veg Every Day!

River Cottage Veg Every Day!

About Me: Recipes taken from the River Cottage Veg Every Day! cookbook and the channel 4 TV series River Cottage Veg.

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Recipe

Fennel and celeriac soup with orange zest

added by River Cottage Veg Every Day!

This velvety, gently aniseedy soup is given warmth and definition with a touch of orange zest. The rich-but-sharp crème fraîche added at the end balances it all out nicely.

Recipe

Sweet potato and peanut gratin

added by River Cottage Veg Every Day!

Although sweet potatoes are not much grown in the UK, I do enjoy them every now and then. They’re extremely good for you and spiked with a little garlic and chilli to cut their sweetness, they make a tempting gratin. Here I’ve added a seam of slightly salty, crunchy peanut butter with a touch of lime, which brings a hint of satay-like flavour to the whole thing, but you can leave this out if you prefer. A bitter-leaved salad is a good accompaniment here.

Recipe

Swede speltotto

added by River Cottage Veg Every Day!

Spelt has a nutty flavour that goes very well with earthy root vegetables. Roasted wedges of pumpkin or beetroot work brilliantly in place of the swede, but instead of adding at the beginning, stir in the diced flesh of the roasted veg just a minute or two before the speltotto is finished.

Recipe

Three-root boulangère

added by River Cottage Veg Every Day!

One could hardly call this dish ‘light’ but it’s certainly less rich than a creamy, dauphinoise-style gratin and a lovely way to enjoy the flavours of some seasonal roots. You don’t have to stick to the ones I suggest here: try substituting Jerusalem artichokes, carrots or swede, for example; they all work well. I like to serve this with big flat field mushrooms simply baked with some butter, garlic and cheese and some good bread.

Recipe

Asian-inspired coleslaw

added by River Cottage Veg Every Day!

This is based on a recipe from Taste: A New Way to Cook, by the marvellous Sybil Kapoor. It’s wonderfully aromatic, quite unlike any other coleslaw I’ve ever tried, and I urge you to give it a go.

Recipe

Spring onion galette

added by River Cottage Veg Every Day!

This is a really tasty, quick supper. The spring onions should be just charred in places and slightly chewy on the outside, yet steamed-tender in the middle.

Recipe

Three-root boulangere

added by River Cottage Veg Every Day!

One could hardly call this dish ‘light’, but it’s certainly less rich than a creamy, dauphinoise-style gratin, and a lovely way to enjoy the flavours of some seasonal roots. You don’t have to stick to the ones I suggest here: try substituting Jerusalem artichokes, carrots or swede, for example; they all work well. I like to serve this with big flat field mushrooms simply baked with some butter, garlic and cheese (see page 385) and some good bread.

Recipe

Cannellini bean and leek soup with chilli oil

added by River Cottage Veg Every Day!

The chilli oil gives this soup a deliciously piquant finish. Once made, the oil will keep, sealed in an airtight container in the fridge, for a couple of weeks, and you can use it to add a bit of heat to marinades and salad dressings or to trickle over pizzas. However, if you don’t have time to make it, you can simply trickle a little extra virgin olive oil over the soup and finish with some shavings of Parmesan, pecorino or hard goat’s cheese.

Recipe

Hot squash foldover

added by River Cottage Veg Every Day!

Foldovers are a great way to use freshly made flat breads but the same filling can be stuffed into a warm pitta bread with very pleasing results.

Recipe

Fennel and celeriac soup with orange zest

added by River Cottage Veg Every Day!

This velvety, gently aniseedy soup is given warmth and definition with a touch of orange zest. The rich-but-sharp crème fraîche added at the end balances it all out nicely.

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