Salad

Another delicious member of the ever-expanding family of River Cottage hummi. It’s lovely with crudités, warm garlicky flatbreads or pitta...

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This is one of those simple combinations of just a few ingredients that complement each other beautifully. The sharp, juicy tang of the...

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A perfect summer salad. If gooseberries are out of season, nice tart red or blackcurrants make for a great substitute.

Prep 40mins

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A simple and refreshing salad that is quick to make but impressive for special occasions.

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As a kid, when I got home from school I used to snack on apples, Cheddar and mayonnaise. It wasn't conventional and my mother was forever...

Prep 10mins Cook 20mins

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This quick pickling treatment for onion comes from chef, Tim Maddams. He does it with rosemary, but the light sugar-salt-vinegar cure...

Prep 20mins Cook 20mins

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I like the way that roasting vegetables intensifies their flavours and caramelises the cut edges. It’s an easy win with roots and...

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This is a great, if unexpected, three-way combination of lovely flavours and textures, all held together by the nutty rapeseed oil dressing...

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Rocket has become such a ubiquitous leaf, so often thrown into generic mixes of salad leaves, that it’s easy to forget how well it shines...

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Obviously this is not seedy in the gutter sense – far from it. Indeed it’s full of virtues, being packed with lovely, healthy, lightly...

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Steve likes to use new potatoes for this salad. As with anything you smoke, the surface must be dry before you put them in the smoker, or...

Cook 15mins

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This substantial grainy salad makes a lovely autumn/winter lunch or supper. By all means replace the fennel with chunks of leek, or red...

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A jewel coloured summer salad, featuring all the kitchen garden favourites by River Cottage Executive Chef, Gelf Alderson

Cook 20mins

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You might like to try this hummus in a sandwich with sliced tomatoes and a smear of harissa paste, or with grated carrot and a few torn...

Prep 12hrs Cook 3hrs

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A stunning, fresh and pretty salad to serve as a starter or light lunch in the summer, when young peas can be popped straight from the pod...

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This glorious purple concoction – a revelation for people who claim not to like beetroot, or walnuts come to that – is wonderful with crisp...

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Beetroot is one of our favourite roots and is particularly good, post-roasting, in various salad combos with salty cheese.

Prep 10mins

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Crisp, nutty, fried Puy lentils complement tender roasted squash beautifully. You can use sweet potato here in place of squash, and...

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A bright and zingy dressing, handfuls of herbs and crunchy peanuts pack loads of flavour into simple, easy-to-cook noodles. If you can only...

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With its amazing colours, this is a stunning dish: a lovely mingling of crisp raw veg, juicy citrus, sweet raisins and slightly bitter...

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The earthy flavour of roasted artichokes is delicious with toasted hazelnuts. Jerusalem artichokes have a tendency to collapse into...

Prep 15mins Cook 35mins

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A recipe by Gill Meller from Roots, Stem, Leaf, Flower. "You can cook lettuce in the same way you cook other leafy green vegetables...

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Fresh and zesty, this makes a great starter or side salad

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This substantial salad is something of a River Cottage classic, and a great way to bring together two of autumn’s finest ingredients...

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