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River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall

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Notes about this 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

  • 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

  • Chachouka

    • joneshayley on May 03, 2015

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

    • eeeve on October 17, 2016

      Really nice stew-type dish, both in its written vegetarian version, but also great with added lamb sausages (leaving out the eggs).

  • Pinto bean chilli

    • 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!

    • FJT on September 01, 2017

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

  • Chard and new potato curry

    • 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.

  • 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.

    • cbrowne91 on August 28, 2017

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

  • North African squash and chickpea stew

    • 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.

    • joneshayley on May 03, 2015

      Absolutely lovely. Spiced and flavourful

    • 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).

  • 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

  • Beet top (or chard) and ricotta tart

    • 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

    • 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.

  • 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.

  • Baby beet tarte Tatin

    • 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.

    • 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.

    • 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.

  • Courgette and rice filo pie

    • Kelli_L on January 06, 2016

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

    • 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.

  • Swede and potato pasties

    • joneshayley on May 03, 2015

      Great hot and cold- be generous with the thyme

  • Mushroom ragout with soft polenta

    • Kirstin_the_Kiwi on April 02, 2014

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

  • Chilli, cheese and rosemary polenta with tomato sauce

    • Hannaha100 on December 31, 2016

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

    • 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.

  • 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.

  • 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.

  • 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.

  • Tahini-dressed courgette and green bean salad

    • 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.

    • sharifah on November 11, 2011

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

  • 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.

  • Asian-inspired coleslaw

    • 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.

    • Melanie on September 05, 2015

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

    • 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.

  • 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.

  • Tomatoes and goat cheese

    • KIGirl on September 27, 2014

      Simple, yet tasty.

  • Tomatoes with Thai dressing

    • FJT on May 23, 2017

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

  • Vegetable stock

    • No1Alicat on November 03, 2015

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

    • 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.

  • Mexican tomato and bean soup

    • 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!

    • 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.

  • 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.

  • 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.

  • Porotos granados

    • rodillagra on January 18, 2015

      http://www.rivercottage.net/recipes/porotos-granados/

  • 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.

  • Parsnip and ginger soup

    • KaylaMarie on November 16, 2017

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

    • 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.

  • 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.

  • Cannellini bean and leek soup with chilli oil

    • 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.

  • Curried sweet potato soup

    • Acequiamadre.nm on November 02, 2015

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

    • 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.

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • Asparagus pizza

  • Kale and onion pizza

    • 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.

    • 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.

    • 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

  • 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

  • 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.

  • Tomato, thyme and goat's cheese tart

    • CBH on January 27, 2016

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

  • 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.

  • Twice baked potatoes

    • twoyolks on November 08, 2017

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

  • Oven-roasted roots frittata

    • lorcalon on August 24, 2012

      Delicious!

    • 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. Yum.

    • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • Vegetable biryani

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • Lemony guacamole

    • eeeve on January 09, 2016

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

  • 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.

  • 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.

  • Baba ganoush

    • 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.

    • 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?

  • 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.

  • Broccoli salad with Asian-style dressing

    • 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.

    • 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.

  • 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.

  • Spinach and thyme pasties

    • twoyolks on May 28, 2013

      Ricotta may be substituted for the goat cheese.

  • Honey roasted cherry tomatoes

    • twoyolks on September 21, 2012

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

  • 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 Brussels sprouts with shallots

    • twoyolks on March 28, 2013

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

  • Roasted cauliflower with lemon and paprika

    • Melanie on September 11, 2015

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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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 Publishing Plc
  • 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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