River Cottage Every Day by Hugh Fearnley-Whittingstall -- Read -- Imperial Library of Trantor

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Cover Title Page Copyright Dedication Contents Introduction Making Breakfast

I’ve called Seasonal smoothies Spring: Rhubarb and orange smoothie Summer: Strawberry and mint smoothie Summer: Peach Melba smoothie Late Summer/Autumn: Dan’s breakfast juice Autumn: Pear and cinnamon smoothie Winter: Banana and oat thickie Honey-baked rhubarb Two (or more) fruit salad Muesli with apple, orange, and yogurt Quick oatmeal Honey and peanut butter booster bars Whole-wheat pancakes Perfect pancakes Baked breakfast cheesecake French toast with apples Homemade yogurt Fridge jam Nut butters Tomato toast Portobello mushrooms on toast Smoked salmon and scrambled eggs on toast

Daily Bread

Sourdough loaf Classic soda bread Parsnip and thyme bread Corn bread Flatbreads Focaccia Pizza Bill’s Rona oatcakes Digestive biscuits

Weekday Lunch (Box)

Tomato, chipolata, and new potato lunch (box) with mustardy vinaigrette Sardine niçoise lunch (box) Beef with mustardy lentils and mint Chicken, green bean, and almond salad Chicken with couscous, honey, and cinnamon Three frittatas Frittata niçoise Onion frittata Three savory pasties Leftover-stew pasties Lentil and squash pasties Tartiflette toastie Tabula kisir Egg tartare Three seasonal slaws Summer slaw Two-root slaw Purple slaw Three hummuses Very lemony hummus Beet and walnut hummus Fava bean hummus Pestos Parsley and pumpkin seed pesto Brown bread, hempseed oil, and parsley pesto Use these pestos in the following ways: Dukka

Fish Forever

Five ways with fish fillets Fried fish fillets with roasted tomato sauce Breaded fish fillets with tomato salsa Fried fish fillets with herbs and lemon Roast fish fillets with roast potatoes Foil-baked fish fillets with fennel, ginger, and chile Flatfish in a bun Roasted slashed fish with aromatic paste Scallops with pea purée and ham Salt and pepper squid with quick sweet chile dipping sauce Leek, celery root, and smoked pollock soup Thrifty fish soup with cheaty rouille Mussels with cider, leeks, and pancetta Thai fish curry Hot-smoked trout pâté Crab cakes Kippers with smashed new potatoes Smoked fish and spinach omelette Curried fish pie

Thrifty Meat

Lamb chops with garlic, thyme, and capers Overnight home-cured bacon chops Pig’s liver with sage and onions Deviled lamb’s hearts Spring chicken broth Scotch broth salad Split pea and ham soup Bloody Mary burgers with horseradish dressing Venison and pork burgers with sautéed pears Spiced lamb burgers My herby grilled chicken Tupperware Mexican chorizo (meatballs) Chorizo carbonara Sticky glazed spareribs Leftover pork with fennel and new potatoes Chicken and mushroom casserole with cider Sausage and root vegetable stew Rabbit stew with tomato Neck of lamb with lemon and barley Baked chicken curry Lamb and squash curry Stewed venison with juniper and bay Beef shanks with ginger and soy Roast chicken with pearl barley or spelt Slow-roast beef brisket with potatoes and onions Roast breast of lamb with lemon and apricots Slow-roast shoulder of lamb with merguez spices Roast thick end of pork belly with coriander and fennel crackling Slow-roast boned shoulder of pork with chestnut stuffing

Vegetables Galore

Asparagus soldiers with soft-boiled egg hollandaise Green onion bhajis with radish raita Crudités with garlic and anchovy dressing Fava beans on toast Lemony zucchini on toast Grilled Little Gems and green onions with goat cheese Ten-minute vegetable stock Seven soups Potato and fennel soup Pea soup Five-root soup with pancetta Beet and cumin soup with spiced yogurt Celery root soup Lentil soup with caraway and minted yogurt Butternut and nut butter soup Ten salads Warm leek and white bean salad with mustard dressing Celery root Waldorf salad Mayonnaise Carrot, orange, and chervil salad Tomato salsa salad with capers and mint Salad of baby peas, ricotta, and green onions Roast Jerusalem artichoke, hazelnut, and goat cheese salad Seedy spinach salad Beet, goat cheese, and red currant salad Fried halloumi salad Hot new potato and sorrel salad Three greens Leeks with greens PSB with chorizo and soft-hard-boiled eggs Kale with bacon and chestnuts Three green beans Runner beans stewed with garlic Green beans with tomatoes Green beans with seeds and almonds Three-root mash Mushy squash Thyme and caramelized onion mash Six roasted vegetables Roast squash with chile, garlic, and rosemary Roasted red onions with port and bay Roasted beets with balsamic, rosemary, and garlic Roast potatoes with lemon, rosemary, and thyme Roast carrots with butter, cumin, and orange Jerusalem artichoke and nettle gratin Cauliflower cheese Stuffed butternut squash Mixed mushroom tart Gill’s poached leek and blue cheese tart

The Whole Fruit

Macerated strawberries Apple compote Two dried-fruit compotes Spiced fig compote Apricot and prune compote Elderflower panna cotta with gooseberry compote Rhubarb and orange yogurt fool Two seasonal cranachans Raspberry and honey cranachan Rhubarb and Cointreau cranachan Raspberry and strawberry Eton mess Black currant trifle Roast vanilla plums on toast Two seasonal clafoutis Cherry clafoutis Rhubarb clafoutis Baked apples Apple and walnut crumble Roast plum sorbet with chocolate brownies Apple yogurt ice with blackberry sauce Quince and apple sorbet Black currant granita

Treats

Genoese sponge cake Apple and almond cake Carrot cake Lemon drizzle cake Sticky Jamaican-style ginger cake Chunky fig, apricot, and prune cake Easy rich chocolate cake Honey whole-wheat cake Lemon curd marbled muffins Caraway shortbread Ten-minute chocolate chip cookies Honey brandy snaps Chocolate and beet brownies Foolproof crème brûlée Lemon sponge pudding Eggy bread pudding Fudge

Index Acknowledgments About the Author

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