[River Cottage Every Day 01] • River Cottage Veg · 200 Inspired Vegetable Recipes by Fearnley-Whittingstall, Hugh -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction Comfort food & feasts

Eggplant parmigiana Chachouka Pinto bean chili (V) Chard and new potato curry Cauliflower and chickpea curry (V) Eggplant and green bean curry (V) North african squash and chickpea stew (V) Squash and fennel lasagne Kale and mushroom lasagne Chiles stuffed with beans (V) Stuffed cabbage leaves Squash stuffed with leeks Spinach, penne, and cheese “spoufflé” Lettuce, green onion, and cheese tart Beet greens (or chard) and ricotta tart Baby beet tarte tatin Zucchini and rice filo pie Rutabaga and potato pasties Corner shop spanakopita Mushroom ragout with soft polenta Chile, cheese, and rosemary polenta with tomato sauce Potato dauphinoise Sweet potato and peanut gratin Three-root boulangère

Hearty salads

Herby, peanutty, noodly salad (V) Spelt salad with squash and fennel Tahini-dressed zucchini and green bean salad New potato, tomato, and boiled egg salad New potato salad “tartare” Lettuce, egg, and fried bread salad Arugula, fennel, and green lentil salad (V) Fish-free salad niçoise Panzanella (V) Couscous salad with herbs and walnuts (V) Roasted parsnip, green lentil, and watercress salad Roasted baby beets with walnuts and yogurt dressing Warm salad of mushrooms and roasted squash

Raw assemblies

Shaved summer vegetables Radishes with butter and salt Fennel and goat cheese Crudités with tarator sauce (V) Carrot, orange, and cashews (V) Celery root with apple, raisins, and parsley (V) Brussels sprouts, apple, and cheddar Cauliflower with toasted seeds (V) Red cabbage, parsnip, orange, and dates (V) Beets with walnuts and cumin (V) Asian-inspired coleslaw Kohlrabi “carpaccio” Celery, orange, and pecans (V) Belgian endive, pears, and salty-sweet roasted almonds Tomatoes with herbs (V) Tomatoes with thai dressing Avocado and ruby grapefruit with chile (V) Marinated cucumber with mint (V) Vegetable juice mixology

Hefty soups

Vegetable stock (V) River Cottage summer garden soup Cucumber and lettuce vichyssoise Gazpacho (V) Mexican tomato and bean soup (V) Pea and parsley soup Fennel and celery root soup with orange zest Roasted beet soup with horseradish cream Porotos granados (V) Chickpea, chard, and porcini soup Ribollita (V) Creamy mushroom soup Mushroom “stoup” Parsnip and ginger soup Chestnut and sage soup Pearled barley broth Green lentil and spinach soup (V) Cannellini bean and leek soup with chile oil Curried sweet potato soup (V)

Bready things

Magic bread dough (V) River Cottage garlicky flat breads (V) Crostini (V) Beet pizza with cheddar Pizza with new potatoes, rosemary, and blue cheese Asparagus pizza Kale and onion pizza Hot squash fold over Refried beans foldover Spicy carrot and chickpea pita pocket Two veggie sandwiches Mushroom, watercress, and blue cheese Curried egg, lentils, and flat-leaf parsley Bruschetta with fava beans and asparagus Tomato bruschetta (V) Celery and blue cheese bruschetta Bruschetta with lacinato kale Zucchini bruschetta Leek and cheese toastie Squash and walnut toastie Apple and blue cheese toastie “Vegiflette” toastie Various rarebits Poached egg on toast

Pantry suppers

Tomato, thyme, and goat cheese tart Upside-down onion tart Green onion galette Cheesy peasy puff turnover Green beans, new potatoes, and olives (V) Spicy merguez oven fries with yogurt dip Twice-baked potatoes Curried bubble and squeak (V) Quick couscous salad with peppers and feta Frittata with summer veg and goat cheese Oven-roasted roots frittata Dressed green lentils (V) Dal (V) White beans with artichokes (V) Raid-the-larder bean and spelt broth (V) Chickpea ketchup curry (V) Quick chickpea pasta Chickpeas with cumin and spinach (V) DIY pot noodles

Pasta & rice

Pasta with raw tomatoes (V) Pasta with new potatoes, green beans, and pesto Mushroom “risoniotto” Pasta with greens, garlic, and chile Pasta with fennel, arugula, and lemon Macaroni peas Linguine with mint and almond pesto and tomatoes (V) Baby carrot and fava bean risotto Leek risotto with chestnuts Tomato and mozzarella risotto Vegetable biryani (V) Vegeree Quinoa with zucchini and onions Kale “speltotto” with goat cheese Rutabaga “speltotto” New potato gnocchi Summer stir-fry with fried rice Winter stir-fry with chinese five-spice

Meze & tapas

Pistachio dukka (V) Lemony guacamole (V) Carrot hummus Cambodian wedding day dip (V) Beet and walnut hummus (V) Cannellini bean hummus (V) Baba ganoush (V) Artichoke and white bean dip Oven-dried tomatoes (V) Caponata (V) Vegetable tempura with chile dipping sauce (V) Simple globe artichokes (V) Deep-fried zucchini flowers stuffed with ricotta and herbs Marinated zucchini with mozzarella Fava beans with herbed goat cheese Broccoli salad with asian-style dressing (V) Cauliflower pakoras with tamarind raita Spiced spinach and potatoes (V) Patatas bravas (V) Sweet corn fritters with cilantro or mint raita Spinach and thyme pasties

Roast, grill & broil

Chargrilled summer veg (V) Halloumi, new potato, and tomato kebabs Charred baby leeks with romesco (V) Grilled asparagus spears with lemon dressing (V) Broiled eggplants with chile and honey Honey-roasted cherry tomatoes Seared belgian endive with blue cheese Roasted eggplant “boats” Roasted squash (V) Stuffed peppers with new potatoes, feta, and pesto Roasted potatoes and eggplants (V) Roasted brussels sprouts with shallots (V) Roasted cauliflower with lemon and paprika (V) Caramelized carrots with gremolata Roasted parsnip “chips” (V) Roasted new potatoes with two mojo sauces (V) Roasted roots with apples and rosemary (V) Oven-roasted ratatouille (V) Roasted squash and shallots with merguez chickpeas (V) Roasted tomato sauce (V)

Side dishes

Steamed veg with a hint of garlic Runner beans with tomatoes and garlic (V) Runner beans with tarragon and lemon (V) Stir-fried sesame cauliflower (V) Leeks (and greens) with coconut milk (V) Cheat’s cauliflower cheese Celery gratin Rutabaga with onion and sage Jerusalem artichoke frying pan gratin Big baked mushrooms Garlicky, minty mushy peas Salsify purée Creamy potato and celery root mash Potato rosti (V) Roasted tomato ketchup (V) Pumpkin and raisin tea loaf Chocolate-beet ice cream Tourte de blettes

Pantry

Excellent extras

Veg on the go About the Author Index Acknowledgments