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Leek, celeriac and smoked pollack soup
This soup combines all the classic elements of a chowder: a milky base, potatoes and chunks of fish. Celeriac, which is a very...
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Lemony Samphire and Peas
Salty, succulent marsh samphire is at its best during June and July, which is just when fresh peas are at their peak. The two ingredients...
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Lentils with onion and watercress
This is a soft, soothing little dish of cooked lentils, perked up with peppery watercress and sweetened with fried onions. It's easy-to-eat...
Prep 15mins Cook 30mins
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Lentils, spinach, potato
You can enjoy this easy vegetable curry as part of a spread of spicy dishes or on its own. I like to eat it with thick, plain yoghurt and...
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Marinated courgette, shaved fennel and gooseberry salad
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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Mushroom pâté
If you think mushroom pâtés are always going to be a disappointment, then you've been eating the wrong ones. This very simple, deliciously...
Prep 10mins Cook 10mins
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Mushrooms, scone, soured cream
Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table. You can...
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Mushy Squash
This buttery squash puree is delicious with any kind of fish, including fishcakes or homemade fishfingers, or with sausages (meaty or...
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Nettle pesto
This is a rural Devon, River Cottage version of the classic Italian sauce. We substitute nettles, rapeseed oil, Cheddar and breadcrumbs for...
Prep 20mins Cook 10mins
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Nettles, cheese, puff pastry
We love nettles – they are one of the first wild greens available in the spring, easy to find, bursting with goodness and absolutely...
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Nutty beany beetroot curry
This is a fantastic way to eat beetroot – great for anyone who isn’t normally a fan of this amazing vegetable! The carby beetroot, pulse-y...
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Oven-roasted roots frittata
This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list...
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PSB Pasta
This recipe is taken from River Cottage Baby &Toddler Cookbook. Purple sprouting broccoli is a seasonal treat, available from late Feb...
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Parsnip and ginger soup
Sweet parsnips and fiery ginger are a winning and warming winter combination.
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Parsnip rösti
These parsnip rösti are a good alternative to the traditional potato version, as they are softer textured, with a crisp exterior and...
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Parsnips, garlic, blue cheese soup
Pale, smooth, delicately sweet but deeply flavoured, this soup is a perfect winter’s lunch. It was dreamt up by our collaborator Nikki...
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Pasta and pesto with green beans
Taken from River Cottage Veg Every Day!
Prep 20mins Cook 10mins
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Pasta with greens, garlic and chilli
Wilted greens combined with a hearty portion of pasta and spiked with garlic and chilli make a satisfying supper. The following variations...
Prep 10mins Cook 15mins
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Patatas bravas
This is a classic Spanish tapa that works beautifully with a selection of other little dishes – chunks of frittata, simple salads, olives...
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Pea and parsley soup
Using parsley instead of the more conventional mint gives this summer soup a deeper, slightly less sweet flavour. It’s great hot or cold. I...
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Pearl barley broth
This is a substantial soup – serve it with a salad and some bread and it’s a meal in itself. As the barley simmers with the vegetables, it...
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Pesto
A lot of children love pesto - partly, Nikki suspects, because bought versions are often rather salty. This recipe contains only the salt...
Prep 20mins Cook 10mins
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Pinto bean chilli
You can adapt this easy, fiery chilli to the seasons, swapping summer’s courgettes and peppers for autumn’s mushrooms and squash, for...
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Polenta with tomato sauce
This is a really great way to cook polenta: well flavoured, well seasoned and nicely caramelised. The simple sauce, based on tinned...
Prep 20mins Cook 30mins
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Porotos granados
This is Hugh's version of the traditional Chilean squash and veg stew. It’s wonderfully hearty and warming and, like so many such dishes...
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Potato salad with dill and pickled red onion
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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Potato, mushrooms, curry
Scooping out the fluffy middle of a just-baked potato and mashing it up with a little butter and a couple of tasty extras before popping it...
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Potato, parsnip, spice
We do love a spicy roast potato and the addition of parsnips offers a little more depth and complexity. This would make a great plateful...
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Puy lentil and spinach soup
Earthy, nutty Puy lentils and a generous quantity of garlic give this simple soup a hearty and satisfying depth of flavour.
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Rachel's roasted tomato chutney
Embrace the fruits of the tomato season by bundling your ripe fruits into a roasting tin with garlic and herbs to make a stunning...
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