River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall

Search this book for Recipes »
    • Categories: Stews & one-pot meals; Main course; Italian; Vegetarian
    • Ingredients: eggplants; buffalo mozzarella cheese; Parmesan cheese; onions; garlic; bay leaves; tinned tomatoes
  • Chachouka
    • Categories: Egg dishes; Stews & one-pot meals; Main course; North African; Vegetarian
    • Ingredients: cumin seeds; onions; red peppers; yellow peppers; smoked paprika; canned tomatoes; eggs
    • Categories: Chili; Main course; American; Vegan; Vegetarian
    • Ingredients: onions; long green chiles; ground cumin; ground cayenne pepper; ground allspice; canned tomatoes; red wine; canned pinto beans; parsley; oregano; lettuce
  • Chard and new potato curry
    • Categories: Curry; Main course; Fall / autumn; Indian; Vegetarian
    • Ingredients: Swiss chard; onions; garlic; long green chiles; fresh ginger; garam masala; mustard seeds; ground cumin; turmeric; cardamom pods; new potatoes; yogurt; tomato purée; whole plant coriander; almonds
    • Categories: Curry; Main course; Indian; Vegan; Vegetarian
    • Ingredients: cauliflower; onions; garlic; fresh ginger; ground coriander; ground cumin; dried red pepper flakes; whole star anise; canned tomatoes; garam masala; canned chickpeas; coriander leaves
  • Aubergine and green bean curry
    • Categories: Curry; Main course; Indian; Vegan; Vegetarian
    • Ingredients: aubergines; coconut milk; French beans (haricots verts); shallots; garlic; fresh ginger; lemongrass; long green chiles; ground cumin; ground coriander; turmeric; coriander leaves; tomatoes; thyme
    • Categories: Stews & one-pot meals; Main course; North African; Vegan; Vegetarian
    • Ingredients: onions; celery; black pepper paparhs; black peppercorns; turmeric; ground cinnamon; ground ginger; red lentils; canned chickpeas; saffron; tomato passata; parsley; whole plant coriander; squash; vegetable stock; bay leaves; short bite-size pasta
    • Categories: Pasta, baked; Main course; Vegetarian
    • Ingredients: squash; thyme; fennel; blue cheese; lasagne pasta; Parmesan cheese; milk; bay leaves; onions; celery; black peppercorns; store-cupboard ingredients
  • Kale and mushroom lasagne
    • Categories: Pasta, baked; Main course; Vegetarian
    • Ingredients: kale; mushrooms; thyme; lasagne pasta; Parmesan cheese; milk; bay leaves; onions; celery; black peppercorns
  • Chillies stuffed with beans
    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: poblano chiles; shallots; tomatoes; canned beans; whole plant coriander; ground cumin; smoked paprika
    • Categories: Sauces, general; Vegetarian
    • Ingredients: yogurt; garlic
    • Categories: Main course; Vegetarian
    • Ingredients: Savoy cabbage; sour cream; bay leaves; thyme; carrots; celery; tomatoes; garlic; pearled spelt; onions; currants; walnuts; lemons; parsley; dill; dried red pepper flakes
  • Squash stuffed with leeks
    • Categories: Main course; Vegetarian
    • Ingredients: leeks; English mustard; crème fraîche; Gruyère cheese; squash; thyme
    • Categories: Stews & one-pot meals; Egg dishes; Main course; Vegetarian
    • Ingredients: milk; bay leaves; onions; black peppercorns; penne pasta; cheddar cheese; nutmeg; eggs; egg whites; spinach
    • Categories: Stews & one-pot meals; Egg dishes; Main course; Vegetarian
    • Ingredients: milk; bay leaves; black peppercorns; penne pasta; courgettes; cheddar cheese; nutmeg; eggs; egg whites
    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: all-purpose flour; butter; little gem lettuce; spring onions; Lancashire cheese; egg yolks; double cream; milk
    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: all-purpose flour; butter; milk; baby beetroot leaves; onions; thyme; ricotta cheese; egg yolks; double cream
    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: ricotta cheese; double cream; all-purpose flour; milk; onions; thyme; butter; egg yolks; samphire; spinach
  • Baby beet tarte Tatin
    • Categories: Pies, tarts & pastries; Main course; French; Vegetarian
    • Ingredients: puff pastry; apple cider vinegar; baby beets; shallots; English mustard; parsley; store-cupboard ingredients
  • Courgette and rice filo pie
    • Categories: Pies, tarts & pastries; Rice dishes; Main course; Vegetarian
    • Ingredients: courgettes; long grain rice; red onions; firm goat cheese; dill; parsley; filo pastry; store-cupboard ingredients
    • Categories: Pies, tarts & pastries; Lunch; Main course; English; Vegetarian
    • Ingredients: all-purpose flour; butter; potatoes; swedes; carrots; onions; parsley; thyme; vegetable bouillon powder
    • Categories: Pies, tarts & pastries; Main course; Greek; Vegetarian
    • Ingredients: frozen spinach; cumin seeds; onions; thyme; soft goat cheese; pine nuts; puff pastry
  • Mushroom ragout with soft polenta
    • Categories: Quick / easy; Main course; Vegetarian
    • Ingredients: milk; bay leaves; thyme; black peppercorns; instant polenta; rosemary; Parmesan cheese; mushrooms; red wine; vegetable stock
    • Categories: Main course; Vegetarian
    • Ingredients: red chiles; rosemary; instant polenta; cheddar cheese; garlic; canned tomatoes
  • Potato Dauphinoise
    • Categories: Stews & one-pot meals; Main course; French; Vegetarian
    • Ingredients: potatoes; double cream; nutmeg; store-cupboard ingredients

Notes about this book

  • Kelli_L on April 28, 2020

    My number one cook book.

  • SashaJackson on April 07, 2017

    Excellent book, one of Hugh's best. Essential for veg lovers or those looking for veg. box inspiration.

  • Cati on March 09, 2017

    Recipe for Peperonata on page 20 is missing from the indexing.

Notes about Recipes in this book

  • Potato Dauphinoise

    • Jane on October 19, 2013

      A standard Dauphinoise recipe, nothing unusual about it but very good. I sliced the potatoes in the processor and they were thin enough. I liked the garlic flavor in the cream.

    • JJ2018 on March 31, 2019

      Simple dauphinois but recipe worked really well and cooked through.

    • MilduraSO on May 16, 2020

      A super simple but delicious recipe. I often cook it in the morning on the weekend, leave it to cool in the warm oven then reheat again in the evening. It makes the potatoes extra buttery and soft.

  • Broccoli salad with Asian-style dressing

    • Breadcrumbs on March 14, 2012

      p. 316 – This dish underwhelmed and it may be because the broccoli was over-cooked. I think 2-3 mins of steaming would be ample for us and unfortunately 4 mins made the broccoli too soft for our tastes. The dressing was tasty but somehow this just didn’t live up to my expectations. I may try it again in the summer when broccoli is fresh from the market but I also have many other similar recipes that I’d like to try. I had high hopes for this book w it’s beautiful photography and enticing sounding recipes. I sure hope this was an isolated incident.

    • eliza on May 12, 2022

      Very simple and a good way to serve broccoli. I also cooked it less than the given 4-5 minutes. I used honey in the dressing instead of sugar. Will make again

    • eeeve on February 20, 2021

      I think this is quite nice. Liked the dressing (didn't use a mortar and pestle, just stirred it all together) and will probably make again.

    • Varundel on April 08, 2015

      Made this recipe a couple of times now - love the dressing and its a lovely packed lunch with some cooked chicken or salmon. Agree with previous comment that the broccoli needs to be al dente for best result.

  • Courgette, carrot or beetroot tea loaf

    • Pangur Ban on November 22, 2012

      Made this with carrot. Moist, not too sweet, but could maybe manage with a little less sugar. Nice crisp crust.

  • Aubergine Parmigiana

    • rodillagra on January 07, 2015

      I found it easier to roast the aubergine than fry.

    • eeeve on September 21, 2015

      Love this - even though it's a bit time consuming, it's well worth making. I also opt for roasting or grilling the aubergine slices rather than frying them.

    • joneshayley on May 03, 2015

      I cooked this in the slow cooker- it was lovely I will make it again and again

    • MariaSwe on April 16, 2018

      This is surprisingly good. I've never really been a fan of aubergine, but I may have to revise that. The recipe is really easy, although time consuming.

    • etcjm on March 17, 2019

      Just like mariaswe I also thought I wasn't a fan of aubergine. I am converted and this will be cooked many times. Had to use manchego instead of parmesan (lactose issue) and the flavour didn't come through so pecorino for next time. Downsized to 3 tins of tomatoes and it was just enough. I cooked them down for longer than 30 and I think I'll do longer next time as the finished dish was a bit watery. Enjoyed by all - it makes a lot so if it's a side you could half it.

  • Porotos granados

    • rodillagra on January 18, 2015


    • KaylaMarie on March 31, 2018

      Great to use up pantry/ fridge goods. Didn't have any beans so substituted chickpeas which was yummy.

  • Tahini-dressed courgette and green bean salad

    • wester on June 09, 2018

      I don't really like tahini so I made this with a lemon-sesame vinaigrette instead. Not a good idea, this definitely needs something nutty. I'll try sesame seeds, or nut butters.

    • sharifah on November 11, 2011

      this dressing was really, really yummy. I'll be making this again

    • Alro9 on April 21, 2014

      Good interesting dressing, used broccoli not beans. Would reduce citrus juice next time.

    • cedarmakesthings on August 13, 2015

      This is delicious. I didn't have an orange so omitted it from the dressing recipe. I would suggest doubling (or tripling or quadrupling) the dressing, it is incredibly tasty and is going to become a staple in my kitchen.

    • Becchap on March 15, 2021

      Don’t know if it’s just me but the recipe link just took me to the Washington Post homepage. I googled it: https://www.washingtonpost.com/recipes/tahini-dressed-zucchini-and-green-bean-salad/13421/

  • Cauliflower with toasted seeds

    • wester on September 28, 2014

      This was a lovely and different salad. It looked like a lot but we finished it easily. Half a lemon was plenty.

    • tekobo on January 13, 2017

      Had it raw and, later warmed up in microwave. Nice both ways.

  • Chickpea ketchup curry

    • milgwimper on June 27, 2013

      Very easy to put together when you have picky hungry kids, and you need to get dinner on the table. Used curry Catchup and added some spices to toast in the oil first, then added the curried powder for a minute before adding the chickpeas and added extra garlic. I think at another time I added a little tomato paste and smoked paprika and that was even better. No complaint from the child, asked for seconds. Served it with flatbreads, cabbage salad, and thick yogurt. I followed the recipe as written initially. the recipe was good but very ketchupy in taste started to alter it. Still it's a good recipe that most kids would eat!

    • samwesthill on March 20, 2020

      I agree with milgwimper. This is a quick and easy recipe, but too sweet with 5 tablespoons of ketchup.

    • MilduraSO on May 16, 2020

      I wanted to love this based on the intro but it was the first meal I’ve ever thrown out after just a bite. I didn’t make any adjustments to the recipe and it tasted like warm spicy ketchup.

  • Magic bread dough

    • milgwimper on June 27, 2013

      Easy to put together. We made them into flat breads. Delicious!

    • joneshayley on October 08, 2017

      Great faultless dough- flatbreads/ pizza and rolls all perfect ??

    • Hannaha100 on November 19, 2016

      We used this recipe today to make pizzas. Reasonably quick. Hugh's instructions are spot on - I probably would have added more flour but it wasn't needed. Definitely best homemade pizza we've ever done. Excited to make this dough again and try different breads.

    • MilduraSO on June 21, 2020

      I've lost count of the number of times I've made this dough over the years. I freeze it in single portions and have noticed that it's best after defrosting in a fridge for 24 hours rather than on the countertop on the same day. I think I actually prefer it defrosted than fresh. It becomes much stretchier and develops a deeper flavour. I might try proving it overnight in the fridge one day but for now, I love making a double batch and sticking it in the freezer for lazy days.

  • River Cottage garlicky flatbreads

    • milgwimper on June 27, 2013

      Very good, husband made this with beans and veggies to dip or fold into the breads.

  • Baby beet tarte Tatin

    • milgwimper on June 27, 2013

      This was really good. I will be making this again, and it needs the acid of the vinegar to balance the sweetness of the beets and the richness of the Puff paste.

    • twoyolks on May 27, 2014

      The beets were good but, even with the vinegarette, it felt like some flavor was missing. The beets also didn't want to stay attached to the puff pastry.

    • Kirstin_the_Kiwi on April 02, 2014

      I made this the other weekend. I used standard beets because I didn't have baby beets. It was very tasty and enjoyed by all.

  • Quinoa with courgettes and onions

    • lorloff on September 23, 2017

      This was really delicious. We used red quinoa that my husband just brought back from Peru. I used leeks and different types of summer squashes from the farmer's market. I doubled the thyme and used a a bit more parsley than called for. What helped get the Zucchini nice and brown was splitting the ingredients between two french black carbon steel pans and combining them once the zucchini cooked down. We will make this again for a dinner party next weekend it was so good.

  • Spicy merguez oven chips with yoghurt dip

    • aliradloff on June 14, 2013

      This is a great recipe! Makes super delicious oven fries and is so simple. The spice mix is perfect and it's also great with sweet potato instead of potato.

  • Kale and onion pizza

    • aliradloff on November 01, 2014

      This is an absolutely delicious recipe - great with any type of kale. We've made it with both curly kale and cavolo nero.

    • eliza on August 13, 2017

      This made a very good pizza. Like a lot of Hugh F-W recipes, I took it as a general outline and added some roasted red pepper and some goat cheese to the kale and cheddar. I also used a sourdough pizza crust that I had made and frozen.

    • KIGirl on September 03, 2014

      I substituted baby spinach for the kale as that was what I had on hand - will cook again 4/5

    • Pamsy on February 11, 2023

      Made with whole sheet of Jusrol. Orange pepper, onion, mushroom, tomato and kale topped with fake parmesan and drizzled with olive oil. Very nice, quick and easy. Veg can be prepped in advance.

  • North African squash and chickpea stew

    • Emily Hope on January 13, 2016

      This one was a winner for us--good depth of flavor for a vegetarian stew, pretty healthy, made with things we have on hand in the winter, and not too time-consuming. I added some ground coriander and cumin with the spices, added a handful of raisins, doubled the amount of red lentils, and used the pressure cooker (about 10 minutes on high w/natural release, and I cooked the pasta separately and added it at the end).

    • joneshayley on May 03, 2015

      Absolutely lovely. Spiced and flavourful

    • Lemonade72 on December 28, 2016

      This recipe is a winner with all my friends and family. To make it gluten free occasionally I switch the orzo for wild rice.

  • Curried sweet potato soup

    • Emily Hope on November 15, 2011

      This was pretty good, though not great, for my taste--I like the curried flavors--I reversed the proportion of garam masala and curry powder--but I thought the texture was a bit too starchy. I might try again and roast the sweet potatoes rather than boiling the in the soup. But then again, I may just not like sweet potatoes in soup, so YMMV. C liked it better than I did. With the asian-inspired coleslaw from the same book, and homemade bread on the side.

    • eliza on October 07, 2022

      This soup was a rare miss for me; we usually love River Cottage recipes. The combination of the curry powders and coconut wasn’t a win for us. Possibly my curry powder, which I usually love, was not the right one for this. Probably not a repeat as I have other sweet potato soups (such as the moosewood African peanut soup) that I like much better.

    • frabjuosity on August 07, 2012

      This is one of my favourite soups - I think the recipe calls for a bit too much lime, though.

    • mondraussie on December 06, 2014

      Loved this soup, wonderful pairing of curry, garam masala with sweet potato. The coconut milk gives it a lovely texture and the lime counters the sweetness.

    • Varundel on April 19, 2015

      This soup certainly packs some punch with heaps of flavour. I've made this a few times now and love it. I like mine served with a good spritz of lime and even some toasted coconut chips scattered over the top.

    • Acequiamadre.nm on November 02, 2015

      Perfect Fall Soup--warming and delicious. I left out chilies to make it more kid friendly.

  • Chickpea, chard and porcini soup

    • Emily Hope on November 28, 2011

      This has a nice depth of flavor for a vegetarian soup. However, I wish that the porcini flavor was more prominent (especially given their expense and the fact that they need to be soaked, washed, and the liquid strained) -- it added a bass note to the soup, but the flavor blended with that of the tomatoes and chard. The tomatoes do play a prominent role in the flavor of the soup, which made it a bit too much like a variation on minestrone for me. Not sure that I'll be rushing back to make this one again. Served with roasted carrots, beets, fennel, onions, and garlic that were deglazed with some balsamic vinegar and tossed with avocado and an aged goat cheese, and a homemade whole wheat seed bread.

    • Varundel on April 04, 2015

      Nice rich-tasting veggie soup. Upped the porcini umami flavour by adding a parmesan rind into the stock and cut the oil/butter down to 1/3 - still tasted delicious.

  • Asian-inspired coleslaw

    • Emily Hope on November 15, 2011

      This was quick to make, healthy, and pretty tasty. I used peanut oil (I think he recommends rapeseed or olive oil), which I prefer for these kinds of salads. Also added a few chopped peanuts in at the end. I didn't have any spring onions, so left them out, but I imagine it would be good with them. It needs a healthy squeeze of lime juice at the end to lift up the flavors. C thought it was OK--I think he prefers the fish sauce/lime juice dressing for this type of salad. Served with the sweet potato and coconut milk soup from the same book.

    • eliza on March 25, 2022

      Really good simple coleslaw. I used red cabbage and more cilantro in addition to the carrots. I also added some black rice vinegar to the dressing and scattered some seeds on top. Peanuts would be a nice addition. Keeps well in the fridge, I will definitely repeat this.

    • Melanie on September 05, 2015

      Easy, quick and tasty, but relies on the lime juice.

    • adewar on December 28, 2015

      Delicious change from the typical coleslaw - the Asian flavours are really refreshing and compliment the crunchy cabbage perfectly. Good with cold meats.

  • Chard and new potato curry

    • Astrid5555 on October 07, 2020

      This was a pleasant surprise! Did not have very high expectations, just needed to use up some chard. Counted on some leftovers for lunch the next day, family happily finished everything the same night. Served with home-made flatbreads.

    • SashaJackson on April 06, 2017

      Really good recipe, I use whatever greens I have to hand (which makes it a great 'using up' recipe) and usually I add creme fraiche instead of yogurt. A good squeeze of lime juice at the end lifts the flavours.

  • Leek and cheese toastie

    • Astrid5555 on March 02, 2019

      Spread some whole grain mustard on rye bread and topped with the leek and cheese filling. Finished in my sandwich maker this was a quick and excellent lunch for one.

  • Tomato, thyme and goat's cheese tart

    • Astrid5555 on August 01, 2020

      This is really quick to make and tastes delicious with a green side salad. Loved the tomato/goat cheese combination!

    • CBH on January 27, 2016

      This is wonderful. We make it a lot in the summer when tomatoes are at their best.

  • Squash and walnut toastie

    • eliza on December 23, 2018

      This was very nice. I used goat cheese and a bit of good cheddar in place of the blue cheese and also added some golden raisins to the mix. A squirt of lemon or lime juice at the end is really needed to bring out the flavours; I also omitted the honey.

  • Baba ganoush

    • eliza on October 16, 2019

      A good basic recipe for baba ganoush. I added some smoked paprika and blackened the eggplant a bit. Also sautéed the garlic first.

    • sharifah on November 11, 2011

      Tried this last week, followed the recipe to the letter. Quite difficult to peel the aubergine skin, a bit of a palaver. Had this in Egypt & Jordan, somehow this version is not as nice. Needs a lot of cumin & olive oil to make it nice. taste better after a day. Maybe I should've really burned the aubergines...not sure I'd do this again.

    • annapanna on August 30, 2013

      This was my first attempt at making Baba Ganoush and I was very pleased with the result. I have seen other recipes where you need to half the aubergine and make a few deep cuts then bake it with the cut side up. In the end you can just scoop out the flesh. I wonder whether that would be simpler?

    • cathyu on July 22, 2013

      I enjoyed this, but I'm not a baba ganoush aficionado. I made this for a friend who is though, and she loved it.

  • Sweet potato and peanut gratin

    • eliza on February 15, 2021

      Very nice. The result is quite rich so I increase the lime juice.

  • Cannellini bean and leek soup with chilli oil

    • eliza on March 26, 2022

      This makes a tasty and nutritious soup, and it’s easy to put together. I used small red beans instead of the cannellini beans (soaked overnight in lightly salted water, then added to soup and simmered 40 minutes). I made my own chilli oil and also added a whole bunch of fresh spinach at the end. I used chicken stock for my soup, since I’m not a fan of veg stock.

    • RachLFinn on April 03, 2018

      I was disappointed with the result. For this recipe the quality of the stock is everything - it plays such a key role in the final dish, given that the leeks and beans are sitting in the broth. I'd recommend a homemade chicken stock over a vegetable stock if you're cooking for non-vegetarians, as I think that will give it an extra level of flavour. Sadly our stock wasn't quite up to the task (despite being a decent one from a fancy supermarket), so I blended the soup. If you plan on blending the soup, then you won't need so much stock. I only used 1 litre, and this didn't give a particularly thick result.

    • Tabubua on November 27, 2016

      Love this recipe - creamy white beans, sweet silky leeks, lively herbs and a chilli punch. This soup is satisfying and full of flavour whilst remaining fairly light.

    • Pamsy on January 14, 2022

      As long as you have leeks this is a good store cupboard soup. Chilli oil finishes it off nicely.

  • Pumpkin and raisin tea loaf

    • saladdays on August 04, 2012

      Made this using courgettes (zucchini) as suggested in the recipe variation. Quite a lengthy recipe as it needs beaten egg whites but looks and tastes excellent. The egg whites beaten in mean that it contains no fat so it is less calorific than most cakes and teabreads.

  • Summer stir-fry with egg-fried rice

    • saladdays on September 01, 2013

      A good basis for a stir-fry using any summer vegetables that need finishing up, I used oddments from the garden and the fridge. Very fresh taste.

    • twoyolks on June 18, 2012

      It wasn't entirely clear to me what a "green chili" was so I used a jalapeno. Almost no heat came through. After it was cooked, I stirred in 1/2 tsp chili-garlic paste which really improved it overall (both the heat and the sourness). In the future, I'd leave out the green chili and replace it with chili-garlic sauce.

  • Leek risotto with chestnuts

    • saladdays on December 31, 2017

      Excellent recipe, the leeks are good but the chestnuts add a contrasting bite to the risotto.

    • FoodyFocus1 on July 20, 2022

      Great recipe. It has converted me to chestnuts

  • Mushroom risoniotto

    • FJT on April 09, 2016

      My first recipe from this book, mainly to try out some gluten-free orzo that I'd just bought. Wish I'd added in some dried mushrooms to intensify the flavour a bit more (as I could only get chestnut mushrooms), but overall a nice weeknight dish.

    • veronicafrance on January 27, 2013

      This is a nice simple supper dish, very quick to do. I added some dried mushrooms because my fresh ones weren't that tasty. It would be even better with fresh ceps.

    • chele on June 02, 2012

      Nice and quick to make - introduced us to risoni (or orzo) pasta as an alternative to rice in this type of dish. Like most of the recipes in the book that I have tried I will be making this one again.

  • Roasted tomato sauce

    • FJT on April 12, 2016

      Easy to make and great flavour. I was far to lazy to sieve the tomatoes after roasting - I simply popped the skins off and used my immersion blender to create a sauce. Worked a treat.

    • MilduraSO on September 13, 2020

      I roasted my tomatoes for about an hour and a half to get them really jammy. I also roasted a whole head of garlic in foil for about 50 minutes and added it to the sauce rather than crush a few cloves as instructed (worried about burning). The sauce was a bit too acidic even with some sugar so I used a half teaspoon of baking soda to take the edge off. The final result was great.

  • Parsnip and ginger soup

    • FJT on January 12, 2017

      Easy and quick to make. I overdid the ginger so this was a bit spicier than intended, but I served it with yoghurt to cool it down. Nice taste.

    • KaylaMarie on November 16, 2017

      Such a beautiful soup combination - loved the sweet parsnip to the hot ginger.

  • Tomatoes with Thai dressing

    • FJT on May 23, 2017

      This is a nice dressing and I will make it again as everyone liked it.

  • Mexican tomato and bean soup

    • FJT on May 25, 2017

      Quite a nice soup, although my husband added some hot sauce to give it a bit more zing. I substituted passata for the roasted tomato sauce to make this a very quick and healthy weeknight supper.

    • No1Alicat on November 03, 2015

      Although the balance of flavours was good, we weren't especially taken with love for this soup. I did recycle the leftover half of it very successfully though, stirring it into some browned minced steak with a little of my own chilli spice mix, a beef stock cube, a few porridge oats and some mushrooms and it made one of - if not the - best chilli con carne we've ever had!

  • Three-root boulangère

    • FJT on January 14, 2017

      Nice flavours although I'm not sure you could really tell all of the veggies apart after cooking in the broth for an hour. I liked the onion in there. There seemed to be a lot of broth even though I didn't use as much as the recipe stated. Maybe using a wider dish would have allowed more to evaporate during cooking.

  • Pinto bean chilli

    • FJT on September 01, 2017

      This was OK but not a recipe I would rush to make again.

    • sporthouse on January 07, 2016

      Needs to bubble on the stove for closer to an hour at the end so the courgettes cook through. So tasty, our favourite veg chilli!

  • Pearl barley broth

    • Melanie on September 04, 2015

      This soup was boring and lacked flavour. I didn't serve with the optional croutons. Some alternatives are noted at the end of the recipe - suggest these would improve it.

  • Roasted squash

    • Melanie on September 11, 2015

      Roast pumpkin. Incredibly easy to prepare (only slight change from the way I usually prepare pumpkin) and tastes great.

  • Roasted cauliflower with lemon and paprika

    • Melanie on September 11, 2015

      I thought this was a weird flavour combination. Prefer plain roast cauliflower!

  • Oven-roasted roots frittata

    • Melanie on September 29, 2016

      Great dish and incredibly no fuss - veggies are roasted and then the egg mixture is poured into the same pan and returned to the oven. Used carrots, pumpkin and onion.

    • michalow on December 12, 2017

      This method of roasting the vegetables in the oven and then pouring the eggs on top directly into the hot pan is so convenient, I'll be making a lot more frittata. I used a mix of onions, potatoes, beets, celery root, and chard stems this time, and topped with swiss cheese. Adding 1/4 cup of milk to the eggs improves texture (makes the frittata less dense). Yum.

    • lorcalon on August 24, 2012


  • Celery, orange and pecans

    • sharifah on September 06, 2012

      Fresh, fruity, quick and low fat as no oil was used - in other words, fabulous! OH rates it 5 stars too.

  • Fennel and celeriac soup with orange zest

    • veronicafrance on December 31, 2016

      My version of this was really celeriac and fennel soup because I had a whole celeriac root and only one bulb of fennel. It was OK, would probably have been better with a higher proportion of fennel. But it's not as good as Nigel Slater's delicious celeriac and bacon soup.

    • annapanna on September 22, 2013

      I loved this soup! Very creamy even without potatoes or cream. I would never have thought of adding the orange zest, I am glad I did because you can really taste it and it makes it perfect. We didn't have enough creme fraiche so we had some with yogurt and it was also very good. Definitely making this again.

  • Cauliflower and chickpea curry

    • veronicafrance on March 01, 2015

      This looks a bit unprepossessing but it's easy to make, tastes good, and is diet-friendly. HFW says "Serves 4". I halved the quantities and ended up with enough for four (served with rice), so his appetite must be bigger than ours.

    • Pamsy on October 01, 2020

      Not sure I'd call this a curry but it's tasty, easy and quick. Very mildly spiced, served with plain steamed Basmati rice. Good weeknight dinner.

    • cbrowne91 on August 28, 2017

      Nothing particularly special, but good for a quick easy meal.

  • Roasted squash and shallots with merguez chickpeas

    • veronicafrance on March 31, 2012

      Excellent; I cooked the chickpeas and roasted the squash the day before, making it very quick to put together -- I just reheated everything and tossed the hot chickpeas in the spiced oil. Added some diced cooked chicken for the non-veggies. Don't stint on the spices. I think it would be nice in flatbread, with maybe a squirt of harissa.

  • Tourte de blettes

    • veronicafrance on January 08, 2012

      I'd long heard of tourte de blettes, a Provencal Christmas dessert made with Swiss chard, raisins, and apples, but never tried it. My curiosity got the better of me when we had some chard in our weekly veggie box, and I wish it hadn't. It turned out looking exactly like the picture in the book. We ate one small slice between us and by mutual consent threw the rest in the bin. Still, at least I know now :)

    • eeeve on July 12, 2015

      Wow, what a taste sensation - both sweet and savoury, like lunch and dessert in one. It is strange indeed, but I quite like it; the husband is not so sure (he thinks it's too much like a veggie pie and not a dessert cake). It's quite a lot of work (took me 2.5 hours, but then I'm not a trained pastry chef), and I won't be making this on a regular basis, but I'm glad I've tried it just to find out what it's like, and it's a good way to use up a lot of chard from the garden.

  • Bruschetta with broad beans and asparagus

    • veronicafrance on May 15, 2015

      I made the suggested simpler variation on this, frying some garlic, mixing it with shelled and peeled beans and then roughly zapping with a stick blender. Nice and quick to do (once you've peeled the beans ...). Serve on toast with crumbled feta/goat's cheese and chopped mint.

  • Quick chickpea pasta

    • veronicafrance on October 13, 2020

      I had a lovely dish of pasta and chickpeas in Italy. This isn't it. Juice of a whole lemon, extra olive oil, and lashings of cheese couldn't stop it from being bland and dry.

  • Macaroni peas

    • veronicafrance on June 03, 2012

      This turned out a lot better than I expected -- a very pleasant surprise. I had some peas and broad beans, so I cooked them separately, and because the beans were rather big I skinned them and smooshed them up for the sauce. I didn't have any macaroni, so I used risoni, and the end result had the creamy texture of risotto. Excellent, I'll make it again. Non-veggies could fry some prosciutto or serrano ham till crisp and crumble it on top.

  • Quinoa with leeks and squash

    • veronicafrance on March 30, 2012

      This is really good. I've made it several times, with Ebly instead of quinoa.

    • tekobo on February 26, 2017

      Simple and v tasty with leek and squash.

  • Carrot hummus

    • chele on July 22, 2012

      The recipe is very nice - hence the 4.5 stars. In my oven 35 minutes wasn't enough to roast the carrots, they needed 1 hour.

  • Spiced spinach and potatoes

    • twoyolks on October 29, 2012

      I made this with half a Serrano pepper but it didn't provide enough heat. I think that the optional heavy cream would go very well in this. Also, I served it with a poache egg that works very well.

    • FoodyFocus1 on July 20, 2022

      I make this often as a quick lunch or supper, using potatoes that I have boiled for another meal and frozen spinach. I have never bothered with the cream as I rarely have it in the fridge. We love it

    • Karine.1 on October 08, 2022

      Added sliced halloumi before adding the potatoes for frying

  • Spinach and thyme pasties

    • twoyolks on May 28, 2013

      Ricotta may be substituted for the goat cheese.

  • Roasted Brussels sprouts with shallots

    • twoyolks on March 28, 2013

      At this time and temperature, the brussels sprouts don't caramelize.

    • kjb293 on May 28, 2019

      I followed the recipe exactly and the Brussels sprouts came out perfectly charred and caramelised.

  • Honey roasted cherry tomatoes

    • twoyolks on September 21, 2012

      This would be very good as a bruschetta topping or over polenta.

  • Vegetable biryani

    • twoyolks on January 21, 2013

      This was not particularly flavorful for an Indian dish. It also felt like it was missing some form of richness to it.

    • annapanna on September 22, 2013

      I had never made biryani before and I had never even tasted it, so I was not sure what to expect. The list of ingredients was pretty long but I had all the spices at home so I gave it a try. The only thing missing was the coriander at the end, other than that I followed the recipe to the letter. It took longer than I thought to put together, so it's not a good choice for a weeknight meal. We enjoyed the result, although my husband would have liked it to be spicier. We might do it again as it's quite a healthy dish, with just a few spoons of oil necessary and lots of veggies, but I am not sure I would make this when inviting people over.

  • Twice baked potatoes

    • twoyolks on November 08, 2017

      A bit too rich and a bit small for a main course.

  • Chilli, cheese and rosemary polenta with tomato sauce

    • twoyolks on November 27, 2012

      It doesn't specify well in the recipe but the polenta needs to cool completely and dry out before it's fried. Otherwise it just falls apart in the frying pan. I would make the polenta a day in advance. Also, I would cut the polenta into squares instead of wedges.

    • Hannaha100 on December 31, 2016

      Made the tomato sauce with diced onion instead of garlic and used it for pizza. Delicious!

  • Courgette penne spoufflé

    • twoyolks on August 28, 2012

      I don't think this could reasonably serve four people unless there were a number of side dishes. Depending on the shape of the souffle dish, it may take longer to cook than specified. That said, it is very very good.

  • Beet top (or chard) and ricotta tart

    • twoyolks on August 19, 2012

      I made this with sweet potato greens which worked well. While eating this, we determined that it really need some form of hot sauce. We only had Siracha but a milder Mexican hot sauce may work better.

    • SugarFree_Vegan on April 17, 2013

      I made this with some beautiful Beet/Beetroot greens (not baby ones) that were attached to my beetroot in this weeks veg box. I didn't have ricotta so used some feta which worked very well. I felt that they needed a side with a bit of sharpness so used this recipe - Baked Marinated Courgettes from another of my books. http://www.eatyourbooks.com/library/recipes/914652/baked-marinated-courgettes

  • Roasted beetroot soup with horseradish cream

    • twoyolks on July 20, 2013

      The soup wasn't bad but the flavor of the beets was relatively mild.

  • Marinated cucumber with mint

    • twoyolks on June 19, 2020

      This was pretty blah. I've had much better quick pickles than this before.

  • Refried beans foldover

    • lorcalon on August 27, 2012

      Made this with borlotti beans and some home made roast tomato purée. Use a dash of berbere mix and some sumac, and barley max wraps and it was fabulous. This will become a regular meal as it is so tasty and quick and easy to make

  • Lentils with beetroot and feta

    • eeeve on October 17, 2015

      A classic combo - needs a good quality feta. Also like the addition of herbs like parsley or dill, and sometimes spice it up with a bit of chilli or harissa.

  • Lemony guacamole

    • eeeve on January 09, 2016

      My go-to guacamole recipe (although it can get very very lemony!).

  • Tomato and mozzarella risotto

    • eeeve on September 23, 2015

      I used fresh tomatoes, as I didn't have roasted tomato sauce in, and neither had I the time to cook some up. The risotto came out a bit bland (I imagine roasted tomato sauce would impart some real depth of flavour), which I remedied by adding a bit of Parmesan. I wasn't too keen on the stringy mozzarella, though the husband loved it. Have also made this with ricotta stirred in at the end (instead of using mozzarella throughout), which made the risotto nice and creamy and tasted fab!

  • Beetroot and walnut hummus

    • eeeve on December 04, 2015

      A nice dip to serve with bread as part of a mezze spread, really quick to make, too, after the nuts have been toasted and cumin seeds dry-fried and ground. This creates a rather sloppy mix, so may be worth playing around with walnut or bread quantities.

  • Oven-roasted ratatouille

    • eeeve on December 08, 2018

      Probably cut up the veg too small, as they were burnt after only about an hour. Mixed them into another (Italian flavoured, but home made) tomato sauce we had already kicking about, and it actually came out quite nice in the end. Though it looked nothing like the picture! Must try again.

    • Jesmondgirl on July 11, 2021

      Really tasty used a home made 7 veg pasta sauce from Jamie Oliver with it and cooked extra veg as well

    • MilduraSO on May 16, 2020

      I love this and make it quite regularly. I often double the recipe and use half to make a veggie lasagne to stick in the freezer. I also use the sauce instructions separately to make a tomato sauce for pasta. I keep my veg quite chunky and it's fairly crowded in the tray. The veg cooks down well and there are tasty caramelised bits in the bottom that mix in with the tomato sauce at the end.

  • Courgette and rice filo pie

    • eeeve on April 05, 2017

      Pure genius! And utterly delicious. Only find brushing all the layers of filo with butter a bit of a faff, so might try Kelli_L's suggestion and make without pastry. It does look great with the crumpled filo sheets, though; would be a lovely dish for guests.

    • Kelli_L on January 06, 2016

      Family favourite. Also works well as a zucchini slice (without the pasty.

    • Pamsy on May 12, 2019

      This is a super dish, although I probably wouldn't have tried it, if it hadn't been for the other 2 positive reviews. I was very sceptical about the method of cooking the rice........but it works like magic! Makes a good light lunch. I used coriander instead of dill and parsley and the flavour was great.

  • Chachouka

    • eeeve on October 17, 2016

      Really nice stew-type dish.

    • joneshayley on May 03, 2015

      Use a good quality paprika and this is beautiful. I fry the eggs and add at at the end .

    • MilduraSO on May 16, 2020

      This is a super simple version of chachouka and it works so well. I've given up on the fancy versions in my other cookbooks and just follow this for a fast, low-calorie dinner. My husband doesn't eat eggs so I cook merguez sausages on the side for him while I stick with the eggs. We always serve it with flatbread to make it more substantial.

  • Lettuce, spring onion and cheese tart

    • mondraussie on March 30, 2020

      Also works with endives. Add mustard to the egg/cream mix

  • Beetroot pizza with cheddar

    • mondraussie on May 10, 2015

      Made with goats cheese instead of cheddar. Also very good.

    • SashaJackson on April 06, 2017

      Delicious, even my beetroot hating children liked it.

    • Hannaha100 on June 17, 2017

      Very nice! Also easy to assemble. Husband was jealous of veggie option! Might add a touch more cheddar next time.

  • Red cabbage, parsnip, oranges and dates

    • mondraussie on March 20, 2023

      Didn't have any parsnips but worked well without them. Added some rocket and some hazelnuts.

  • The vegiflette toastie

    • mondraussie on January 01, 2019

      Perfect for boxing day (or new years day) leftovers.. had already made potato gratin the night before, fried that up with some endives, and leftover cooked green beans, whacked everything on top of some lightly toasted homemade bread, cheddar on top, under the grill and perfect!!

  • Asparagus pizza

  • Pizza with new potatoes, rosemary and blue cheese

    • mondraussie on February 07, 2015

      Lovely combination of flavours. Good to add a bit of chile oil, just for a little bite!

    • joneshayley on January 28, 2019

      I really enjoyed the onion/ rosemary/garlic/ blue cheese combo - however, I felt that the potatoes were out of place and didn’t add anything. I’ll leave them off should I make this again

    • Pamsy on June 30, 2019

      Very good pizza, I particularly like that it does not have a tomato sauce. Easily adapted to use up whatever's in the fridge.

  • New potato salad 'tartare'

    • joneshayley on May 12, 2020

      Great salad for spring summer lunches.

  • Kale and mushroom lasagne

    • joneshayley on May 03, 2015

      Very nice and unexpected ( though not in the spirit, adding bacon to the mushrooms really makes this lasagne amazing)

    • Wormella on December 02, 2013

      When I last halved the recipe I didn't quite have enough bechemel so I'd adjust that in future.

  • Spinach, penne and cheese spoufflé

    • joneshayley on May 03, 2015

      Needs a lot of seasoning - bland for adults but children love this

  • Swede and potato pasties

    • joneshayley on May 03, 2015

      Great hot and cold- be generous with the thyme

  • Swede speltotto

    • joneshayley on March 20, 2018

      Absolutely glorious. Substantial and yet not stodgy. Full of flavour, and so much more than the sum of its parts. I added a bay leaf to the cooking spelt

  • Mushroom ragout with soft polenta

    • Kirstin_the_Kiwi on April 02, 2014

      This dish was gorgeous - I wasn't quick enough stirring the polenta and I got a few lumps.

    • Kirstin_the_Kiwi on July 21, 2018

      Added an extra 100ml of milk which makes a softer polenta. I also added more rosemary when I first heated it and more butter and cheese right at the end.

  • Tomatoes and goat cheese

    • KIGirl on September 27, 2014

      Simple, yet tasty.

  • Winter stir-fry with Chinese five-spice

    • Poppyseedbagel on April 07, 2020

      We steamed the small batons of carrot & parsnip for 5 mins, then only stir fried for a short time. Good additions would be coriander and sesame oil. But it was good.

    • THIRKEJ on September 07, 2019

      Lima agria? Is that a lime?

  • Marinated courgettes with mozzarella

    • Varundel on April 02, 2015

      Lovely light supper dish with a glass of wine and some good bread. Would also make a good tapas or side dish.

  • Spelt salad with squash and fennel

    • Varundel on April 26, 2015

      This is a lovely, hearty salad. Enjoyed the nutty texture of the pearl barley and added an additional leek along with the roasted fennel and squash. Needs a good amount of seasoning though and would be lovely with some crumbled goats cheese for even more flavour.

  • Vegetable stock

    • Varundel on April 05, 2015

      Super quick and easy - it does have a fairly strong carrot undertone so something to consider. Great idea to grate the vegetables for quicker stock-making.

    • No1Alicat on November 03, 2015

      Bland and a waste of time, energy and good veg in my opinion. I'm sticking to Marigold powder!

  • Squash stuffed with leeks

    • chaffinski on January 12, 2019

      Great main event veg

  • Warm salad of mushrooms and roasted squash

    • KaylaMarie on March 31, 2018

      A very delicious and hearty salad. The flavours were just so good together. Definitely one to make again

  • Cauliflower pakoras with tamarind raita

    • Pamsy on December 30, 2021

      Halved the recipe which was sufficient for 2. Cooked in wok in several batches. The batter is lovely, especially the "scraps" which are very crispy. Served with Rachel Allen's yoghurt and cucumber raita. Followed by "Curry with Love" veg curry and plain basmati rice.

  • Celery gratin

    • Pamsy on February 13, 2023

      Tasty way to cook celery as a side dish. Can be prepped ahead and partly cooked before adding cream etc and finishing off in the oven. Served with Stuffed Pork Rolls, new potatoes, carrots and red cabbage.

  • Runner beans with tarragon and lemon

    • MilduraSO on May 16, 2020

      I made this when I received some runner beans in a vegetable delivery box. I'd never tasted them let alone cooked with them before and didn't know what to do. This was a seriously delicious side dish and I'll be cooking it again when if I receive more runner beans.

  • Squash and fennel lasagne

    • Glinys on August 17, 2020

      Very rich and cheesy.my dish was slightly bigger so I made a bit more sauce to compensate. Fennel took ages to soften but well worth waiting to make sure its silky and unctuous - you probably wouldn't want crunch in this dish

  • Gazpacho

    • Margret on June 20, 2022

      Without bread. Very good.

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  • ISBN 10 1408812126
  • ISBN 13 9781408812129
  • Linked ISBNs
  • Published Sep 19 2011
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Winner of Best Cookbook at the Observer Food Monthly Awards

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

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