[River Cottage Every Day 01] • River Cottage Veg Every Day! by Fearnley-Whittingstall, Hugh -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Introduction Comfort food & feasts

Aubergine parmigiana Chachouka Pinto bean chilli Chard and new potato curry Cauliflower and chickpea curry Aubergine and green bean curry North african squash and chickpea stew Squash and fennel lasagne Kale and mushroom lasagne Chillies stuffed with beans Stuffed cabbage leaves Squash stuffed with leeks Spinach, penne and cheese spoufflé Lettuce, spring onion and cheese tart Beet top (or chard) and ricotta tart Baby beet tarte tatin Courgette and rice filo pie Swede and potato pasties Corner shop spanakopitta Mushroom ragout with soft polenta Chilli, cheese and rosemary polenta with tomato sauce Potato dauphinoise Sweet potato and peanut gratin Three-root boulangère

Hearty salads

Herby, peanutty, noodly salad Spelt salad with squash and fennel Tahini-dressed courgette and green bean salad New potato, tomato and boiled egg salad New potato salad ‘tartare’ Lettuce, egg and fried bread salad Rocket, fennel and puy lentil salad Fish-free salad niçoise Panzanella Couscous salad with herbs and walnuts Roasted parsnip, puy lentil and watercress salad Roasted baby beetroot with walnuts and yoghurt dressing Warm salad of mushrooms and roasted squash

Raw assemblies

Shaved summer veg Radishes with butter and salt Fennel and goat’s cheese Crudités with tarator sauce Carrot, orange and cashews Celeriac with apple, raisins and parsley Brussels sprouts, apple and cheddar Cauliflower with toasted seeds Red cabbage, parsnip, orange and dates Beetroot with walnuts and cumin Asian-inspired coleslaw Kohlrabi ‘carpaccio’ Celery, orange and pecans Chicory, pears and salty-sweet roasted almonds Tomatoes with herbs Tomatoes with thai dressing Avocado and ruby grapefruit with chilli Marinated cucumber with mint Vegetable juice mixology

Hefty soups

Vegetable stock River Cottage summer garden soup Cucumber and lettuce vichyssoise Gazpacho Mexican tomato and bean soup Pea and parsley soup Fennel and celeriac soup with orange zest Roasted beetroot soup with horseradish cream Porotos granados Chickpea, chard and porcini soup Ribollita Creamy mushroom soup Mushroom stoup Parsnip and ginger soup Chestnut and sage soup Pearl barley broth Puy lentil and spinach soup Cannellini bean and leek soup with chilli oil Curried sweet potato soup

Bready things

Magic bread dough River Cottage garlicky flatbreads Crostini Beetroot 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 pitta pocket Two veggie sarnies Mushroom, watercress and blue cheese Curried egg, lentils and flat-leaf parsley Bruschetta with broad beans and asparagus Tomato bruschetta Celery and blue cheese bruschetta Bruschetta with cavolo nero Courgette bruschetta Leek and cheese toastie Squash and walnut toastie Apple and blue vinny toastie The vegiflette toastie Various rarebits Poached egg on toast

Store-cupboard suppers

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

Pasta & rice

Pasta with raw tomato Pasta with new potatoes, green beans and pesto Mushroom risoniotto Pasta with greens, garlic and chilli Pasta with fennel, rocket and lemon Macaroni peas Linguine with mint and almond pesto and tomatoes Baby carrot and broad bean risotto Leek risotto with chestnuts Tomato and mozzarella risotto Vegetable biryani Vegeree Quinoa with courgettes and onions Kale speltotto with goat’s cheese Swede speltotto New potato gnocchi Summer stir-fry with egg-fried rice Winter stir-fry with chinese five-spice

Mezze & tapas

Pistachio dukka Lemony guacamole Carrot hummus Cambodian wedding day dip Beetroot and walnut hummus Cannellini bean hummus Baba ganoush Artichoke and white bean dip Oven-dried tomatoes Caponata Vegetable tempura with chilli dipping sauce Simple globe artichokes Deep-fried courgette flowers stuffed with ricotta and herbs Marinated courgettes with mozzarella Broad beans with herbed goat’s cheese Broccoli salad with asian-style dressing Cauliflower pakoras with tamarind raita Spiced spinach and potatoes Patatas bravas Sweetcorn fritters with coriander or mint raita Spinach and thyme pasties

Roast, grill & barbecue

Chargrilled summer veg Halloumi, new potato and tomato kebabs Charred baby leeks with romesco Griddled asparagus spears with lemon dressing Grilled aubergines with chilli and honey Honey roasted cherry tomatoes Seared chicory with blue cheese Roasted aubergine ‘boats’ Roasted squash Stuffed peppers with new potatoes, feta and pesto Roasted potatoes and aubergines Roasted brussels sprouts with shallots Roasted cauliflower with lemon and paprika Caramelised carrots with gremolata Roast parsnip chips Roast new potatoes with two mojo sauces Roasted roots with apple and rosemary Oven-roasted ratatouille Roasted squash and shallots with merguez chickpeas Roasted tomato sauce

Side dishes

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

Store cupboard Veg on the go Acknowledgements eCopyright