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River Cottage Love Your Leftovers: Recipes for the Resourceful Cook by Hugh Fearnley-Whittingstall

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Notes about this book

  • Cati on January 01, 2016

    Page 63. Crumble topping Page 64. Sweet shortcrust pastry These 2 recipes missing from indexing.

Notes about Recipes in this book

  • Spicy chicken and peanut butter salad

    • RosieB on December 31, 2016

      This was a great tasty salad. Perfect for a summer lunch.

    • twoyolks on October 24, 2017

      This was a great use of leftover chicken. I served it over the suggested rice noodles which made for a nice, lighter dinner. I forgot to add the honey to the dressing and I don't think it missed anything. A crunchy vegetable would've been a nice addition. I also would've liked a little bit of heat in it.

  • Pork in rosemary cream sauce

    • Astrid5555 on November 22, 2016

      Made the pasta variation with last Sunday's pork roast. We were pleasantly surprised by how good this dish was! Both (!) boys loved it and could not get enough of it. Very quick to make. This will be our go-to recipe for leftover pork as of now!

    • twoyolks on December 29, 2016

      A nice use of leftover pork. There was quite a lot of sauce that was a bit thin. I'd reduce down the sauce in the future.

  • Chilli beef noodles

    • eliza on October 13, 2017

      I'm really enjoying this book and its collection of adaptable recipes. I changed a lot in this dish, but kept the aromatics and seasonings the same. I used rice noodles, leftover beef and changed the vegetables. I used Tuscan kale in place of the spinach and garlic scapes for the beans. I omitted the nuts entirely, but I'm sure they would be delicious. The result was easy to make and very tasty. Will definitely make again.

  • Mackerel with Puy lentils and parsley

    • eliza on January 31, 2017

      This recipe is a variation of a previous recipe in the river cottage fish book, and it"s a really nice combination of flavours and textures. I omitted the onion from mine, and added capers. This recipe is available on the river cottage website. Very simple to make and delicious.

  • Home-made butter

    • eliza on January 31, 2017

      I used whipping cream and the jam jar method. It takes about 30 minutes of shaking the jar to make butter since you are basically whipping the cream and then taking it too far until the butter separates. A pretty fun project, and an interesting way to use up some extra cream.

  • Chicken and mushroom fricassée

    • saladdays on February 27, 2018

      A really good recipe for a comforting meal that doesn't taste as though it is made with leftovers. I think the final addition of cream helps!

  • Banana, peanut butter and raisin bread

    • sharifah on December 08, 2016

      Two of my favourite things; banana and peanut butter! But, hmmmm....although this cake was really nice, VERY soft and moist, I think the peanut butter blurs the banana taste, And it seems strange to be able to 'smell' the peanut butter but we couldn't really taste it. So it's a little bit non-descript. It rose very high during baking, and I was quite alarmed but the mix didn't spill over. It must be because it has bicarb soda + baking powder + large eggs! What I liked about this cake was that it used oil instead of butter. A good dairy-free cake. My OH loved it!

    • eeeve on February 23, 2017

      I only had two ripe bananas (not three) and soaked the raisins in rum (not tea) - turned out fine: very nice cake, moist and not too sweet. I like the subtle banana and peanut flavour, and that it doesn't taste too much like old-style tea cake. Big hit with the husband.

  • Turkish chicken with walnuts

    • twoyolks on January 03, 2017

      This tasted a bit like a garlicky, chicken salad. Because of the walnuts, the sauce wasn't completely smooth. I used Aleppo pepper and the smoked paprika in the butter sauce and it really made the whole dish something more special. I think this would be very good served with (or in) pita.

    • Yildiz100 on March 12, 2017

      I don't think my bread was dry enough and I think the sauce could be much improved remade with drier bread and a bit more garlic. I'm just not sure if I liked it well enough to try again. It was a bit bland for my taste. I guess you would call this a Circassian chicken of sorts-but my other recipes for this dish include onions and appear to be a bit more work-it's probably worth it. I think I'd like to try this when the chicken is still a bit warm.

  • Potato cakes

    • twoyolks on November 24, 2017

      These are pretty simple to make if a bit bland. They really need one of the variations to really stand out.

  • Basic curry paste

    • twoyolks on December 31, 2017

      While not the world's best curry paste, it's simple and fast to make and tastes pretty good.

  • Turkey curry

    • twoyolks on December 07, 2017

      I really liked this curry. It was pretty simple while still having quite a bit of flavor. While trying to use up leftover Thanksgiving turkey, it was nice to have something that was different.

  • Turkey rissoles

    • twoyolks on November 24, 2017

      These really taste like turkey breakfast sausage. The texture is just a little off. But they're simple to make and a good use of leftover turkey.

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Reviews about this book

  • Ms Marmite Lover

    With the assistance of brilliant cookery writer Debora Robertson, Whittingstall has written a resourceful tribute to the art of efficient housekeeping and the carefully managed pantry.

    Full review
  • ISBN 10 140886925X
  • ISBN 13 9781408869253
  • Linked ISBNs
  • Published Oct 08 2015
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar...In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut remoulade and easy Macarons.

He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers. With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again.


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