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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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@rivercottage
  • A beautiful sunset over the valley tonight! link
  • RT @RCChefsSchool: Welcoming our first #Trainees to River Cottage - the first step of their 3 month work experience programme. link
  • Hey @nationaltrust still looking for lovely frosty pics? :o)
  • RT @RiverCottageHQ: Wrap up warm, it's frosty out there! link
  • RT @plymouthcanteen: Feeling hungry this lunch time... Visit @plymouthcanteen for 3 small plates for only £10! link
  • 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:…
  • RT @RiverCottageHQ: The only thing blue about our Monday is the sky. #BlueMonday link
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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
  • . @NellieRBean once it's all mixed up you should keep in the fridge and eat within two days #askHugh
  • .@acornwoodcraft I like dual purpose varieties eg Light Sussex Dumpies & Road Island Reds, but Hubbards are good free range modern meat bird
  • . @EmzJ_Smith It's a great campaign, we should be eating this lovely stuff. Let's hope supermarkets get the message @jamieoliver #askHugh
  • .@dikparkes I'll be back in the Autumn with a brand new series - something a bit different too! #AskHugh
  • . @beanbrackets That sounds like my dear Uncle Will - an outstanding gardener and all round top bloke. #askHugh
  • .@petermartindk Grow vertically to max returns. E.G. Climbing peas & beans, plus herbs you like best, thyme, sage and Rosemary are my favs.
  • . @Cooked_UK There are lots I hope. Check out the salad section for some zingy and elegant #lightandeasy starters. #askHugh
  • .@bantam1977 I would love to do that but the place would have to be just right, who knows it could happen one day.
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