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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

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.

Recipe

Kale and Mushroom Lasagne

added by River Cottage Veg Every Day!

A dish that requires a little bit of extra preparation, but one you can put together in a relaxed way over an hour or two that results in something truly warming and delicious.

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

Upside-down onion tart

added by River Cottage Veg Every Day!

This is now a favourite ‘cupboard’s-bare’ recipe, shown to me by my friend Sarah Raven. With just two ingredients – onions and puff pastry – you can produce, in a short space of time, something rather smart and very tasty.

Recipe

Mushroom risoniotto

added by River Cottage Veg Every Day!

Risoni (or orzo) is a tiny rice-shaped pasta with a unique charm. There’s something deeply satisfying about its texture, and it’s quicker and easier to cook than rice. Here, it’s combined with a rich mushroom ragout for a warming autumn or winter dish. Use a dark and flavoursome variety of mushroom, such as chestnut, open-cap or field mushrooms, and include a few wild mushrooms if you have some to hand.

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