River Cottage Much More Veg by Hugh Fearnley-Whittingstall

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Notes about Recipes in this book

  • Pea hummus

    • Astrid5555 on February 22, 2020

      Briefly blanched my frozen peas as I had no time to wait for defrosting. Big hit even with the kids.

    • SugarFree_Vegan on July 24, 2018

      I used parsley and dill in this today as that is what I had to hand and it tasted great. I used defrosted (but not cooked) frozen peas and a very good squeeze of lemon to taste. Lovely dip which we had with some Carrot and Coriander crackers from The Natural Baker by Henrietta Inman (pg 60).

  • Roast parsnip and mushroom salad

    • SugarFree_Vegan on March 01, 2018

      This is a very simple to put together dish - the combination of mushrooms and parsnips is a great idea. I missed out the reducing the apple juice step as I used a drizzle of Apple Juice Concentrate which I bought in a squeezy bottle. I just squidged some onto the roast veggies along with the balsamic and seasonings and then sprinkled them on top of the salad. Delicious with some flatbread and a glass of wine!

  • Aubergine and pak choi stir-fry

    • SugarFree_Vegan on June 10, 2020

      Such a simple mix of veggies but the sauce makes it so special. It would be very easy to sub out the Pak Choi but I think the texture of the aubergine makes this feel indulgent.

    • Jesmondgirl on March 04, 2020

      Used mixture of aubergine and courgette and hispi cabbage instead of pak Choi. Very tasty.

  • Roast new potatoes and courgettes with dill

    • SugarFree_Vegan on July 21, 2018

      If you want a simple and tasty side dish then this is the one for you. I used some Jersey Royal potatoes and added in some red pepper too, I had the dish with some roasted chickpeas that I popped into the oven while the potatoes etc were roasting. The dill with the lemon and garlic is sublime. My non-vegan husband had some baked salmon with his portion.

  • Roast fennel, peas and parsley

    • eeeve on June 08, 2018

      This was lovely, the slowly caramelised fennel tasted gorgeous! I subbed parsley for spinach (one of the suggestions), though found it had become a bit too crispy. Maybe I should have added a bit more oil or roasted it for 5 minutes less. I ate the dish with couscous and drizzled a bit of balsamic glaze over everything to bring it together. Will make again, as so quick and simple.

  • Baked big mushrooms with dressed Puy lentils

    • eeeve on January 19, 2019

      This was great, though definitely a starter or side and not a mains (mistake we made - we had 2 mushrooms each and that didn't seem quite enough). Made double the amount of lentil mix based on the previous review, and they are indeed really nice to eat just as a salad. Slightly changed the method of preparing the lentil mix (lightly softened the shallot and garlic in a frying pan, as didn't want to scare the toddler off with raw-ish garlic).

    • saarwouters on February 26, 2018

      Wonderful and beautiful dish! Served it as lunch, with a salad. I couldn't fit all the lentils into the (portobello) mushrooms. But the lentils were delicious to eat just as they were.

  • Roast squash and walnuts, two ways

    • VineTomato on January 26, 2018

      Not great - the cooking instructions leave the squash needing further roasting. We went light on the walnuts, so I think if you go with his amounts it will be nicer - but even then we won’t make this one again.

  • Fragrant tomato and lemongrass broth

    • VineTomato on January 26, 2018

      Lovely light, tasty meal. Don’t forget to add the lime, it didn’t taste great before that! We decided on prawns rather than cashews so not vegan but less calories! Worked well.

  • Baked mushrooms with kale and walnuts

    • saarwouters on January 27, 2018

      Very nice dish! Would be great for a dinner party because it looks amazing. I used portobello mushrooms and pre-cut kale. Recipe was flawless. The book says 2 mushrooms per person is a complete meal, but I would recommend to add a side-dish.

  • Baked celery agrodolce

    • saarwouters on November 22, 2017

      This was a delicious side dish! Very interesting sweet and sour dressing. A very original - and easy - way to serve celery!

  • Wine-baked mushrooms

    • saarwouters on March 19, 2018

      Delicious side dish. Mine didn't caramalize a lot, because I had a little less mushrooms than the recipe asked for. I should have put in a little less wine also, for it to caramalize properly. Will definately make again.

  • Summer slaw with peanut dressing

    • saarwouters on February 01, 2018

      Great crunchy salad with Asian flavours! We added an extra yellow pepper. Could have made even more of the peanut crunch, because my husband ate it all and asked for more. We served it with fiery potato-cakes from Nigella's Kitchen.

  • Aubergine and spinach with cumin and rosemary

    • saarwouters on February 26, 2018

      Lovely salad that tastes and looks great. You make the eggplant in the oven and then combine it all. So it's very easy to make this ahead.

  • Roasted Greek salad

    • saarwouters on February 02, 2018

      This was amazing! Family was skeptical at first because we love the original Greek salad, but the house smelled amazing while this was in the oven. Very easy to make and it tasted absolutely delicious! We served it with orzo and some feta cheese. Will definitely make this again.

  • Squash, sweetcorn and plums with rosemary and fennel seeds

    • saarwouters on January 28, 2018

      This was an original vegetarian dinner. I couldn't get fresh plums here in January so I used dried plums. That made the dish a bit sweeter than intended. But you could use some lime juice or yoghurt to counter that. We also don't have whole chipotle chilies here, so I used a few drops of chipotle sauce which was perfect.

  • Seared chicory, chickpeas and olives

    • saarwouters on January 27, 2018

      This was nice and very healthy. I felt it needed a bit more of a kick. Maybe next time we will add some more olives, or some goats cheese.

  • Charred radicchio and shallots

    • saarwouters on April 18, 2018

      Delicious! This vegetable side dish is very rich, hearty and has loads of flavour. You indeed do not taste the coconut from the coconut milk in the sauce (it just adds creaminess), which is a good thing because it is more of an Italian dish. We loved it and served it with grilled steak.

  • Pea speltotto with lemon and hazelnuts

    • e_ballad on September 10, 2019

      Good, but unlikely to be memorable. The portions are reasonable large & the grains are quite filling.

  • Red cabbage and cashew biryani

    • Jesmondgirl on February 27, 2020

      Easy to do and very tasty. Made spice mix myself although forgot to toast whole spices first and added a bit of curry paste too as had a bit lurking. Inexpensive and cooking in oven made it easy.

  • Red cabbage, celeriac and apple braise

    • Jesmondgirl on February 02, 2020

      Rather like Delia’s red cabbage and apple. Even with the addition of black beans would prefer this as a side dish. Tasty though and the celeriac was an interesting addition.

  • Boston bean and squash stew

    • Jesmondgirl on March 22, 2020

      Tasty and I liked this but my husband said he would prefer it with some meat added.

  • Roast fennel, new potato and tomato stew

    • Jesmondgirl on March 06, 2020

      Used peppers and butter beans instead of fennel and chickpeas and added some artichoke in oil. Olives and preserved lemons added some zing. Very good although husband said would have been even better with chorizo.

  • Squash and cauliflower soup with sage

    • Jesmondgirl on January 29, 2020

      Did not have any sage but still tasty.

  • Moroccan carrot blitz

    • Jesmondgirl on March 02, 2020

      Easy and simple preserved lemon gives it zing.

  • Roast sweet potatoes with guacamole

    • Jesmondgirl on March 14, 2020

      Really good. Freshness of guacamole contrasted well with sweetness of squash.

  • Aubergine and tomato gratin

    • MilduraSO on May 16, 2020

      Not as time-consuming as expected. I love aubergine parmigiana and wasn't sure how this would compare but was pleasantly surprised. It's tasty, filling and so comforting.

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Reviews about this book

  • Tinned Tomatoes

    In the book Hugh shows us how to make vegetables the star of the show and all the recipes are vegan. It is an amazing book and I can't wait to start cooking from it.

    Full review
  • ISBN 10 1408869004
  • ISBN 13 9781408869000
  • Published Sep 21 2017
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United Kingdom, United States
  • Publisher Bloomsbury Publishing Plc

Publishers Text

Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

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