River Cottage Veg Every Day!

River Cottage Veg Every Day book
The official blurb:

“Why don’t we eat more veg? They’re healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant 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.”

This is the single cookery book that I use most. I’m sorry it isn’t a book from a wholly vegetarian author but it is a fantastic book for everyday recipes. It’s full of easy, tasty recipes that quickly become household classics. I now find it hard to believe that there was ever a time when Macaroni Peas wasn’t part of my repertoire!

My favourite recipes from the book – though there are loads more that I’ve enjoyed and still more to try:

  • North African squash and chickpea stew (I blogged my version of this one here)
  • Warm salad of mushrooms of roasted squash
  • Porotos granados (a Chilean squash and bean stew)
  • Mushroom stoup (not a typo – that’s a stew/soup hybrid)
  • Macaroni peas
  • Pasta with fennel, rocket and lemon
  • Winter stir-fry with Chinese five-spice

Finally, do try the courgette and rice filo pie. The rice in this recipe cooks just in the liquid from the courgette which I couldn’t believe would work – but it does! Kitchen alchemy.