Garden And Gardener

Everything for the Gardener and their Garden

River Cottage Veg Every Day!

by Sarah - September 26th, 2011.
Filed under: Amazon.

River Cottage Veg Every Day!
River Cottage Veg Every Day! (River Cottage Every Day)

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.
About the Author
Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award (twice) and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family.

Comfort Food and Feasts – aubergine pamigiana, pinto bean chilli
Heart Salads – spelt salad with squash and fennel, fish-free salad nicoise
Raw Assemblies – red cabbage, parsnip, orange and dates
Hefty Soups – Mexican tomato and bean soup, ribollita
Bready Things – vegiflette toastie, various rarebits
Store-cupboard Suppers – spring onion gallete, oven-roasted roots frittata
Pasta and Rice – baby carrot and pea risotto, vegeree
Mezze and Tapas – carrot hummus, Cambodian wedding day dip
Roast, Grill and BBQ – roasted aubergine boats
Side Dishes (including sweet asides) – runner beans with tomato and garlic, pumpkin and raisin tea loaf