Hugh Fearnley-Whittingstall is a British chef and writer celebrated for his "real food" philosophy. He is widely recognized for his unwavering commitment to seasonal, ethically sourced ingredients, which has garnered him a significant following. Through his television series and books, he champions a back-to-basics approach to food and cooking. His work inspires readers to engage more thoughtfully with what they eat and how it is produced.
This expanded edition is still the key reference to living off the land. Packed with practical information, tried-and-tested tips and invaluable nuggets of advice, This handbook explains how to reap the harvest, respect the land, stay healthy and waste nothing.
Everything you need to know about meat including tips and recipes.
Quick, easy and healthy recipes from River Cottage: all dairy-free and wheat- free, and irresistibly delicious
The central aim is to make vegetables delicious and irresistible, offering easy, family-friendly recipes that encourage daily consumption of veggies. Hugh Fearnley-Whittingstall's previous work became the UK's best-selling vegetable cookbook, inspiring many to prioritize vegetables in their cooking. In this eagerly awaited follow-up, Hugh presents more enticing recipes while emphasizing that plant foods should dominate our kitchens. He sets aside cheese, butter, cream, eggs, and refined sugars, focusing instead on vegetables, fruits, whole grains, nuts, seeds, spices, and cold-pressed oils. This approach showcases the potential of natural, unprocessed plant foods as the foundation for healthy meals. The recipes are straightforward, foolproof, and delicious, with most being gluten-free and many requiring just 20 minutes or less of hands-on time. Dishes like Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, and Spiced beetroot, radicchio, and orange traybake highlight how easy it is to incorporate versatile and plentiful vegetables into your diet, making them the cornerstone of nutritious meals.
Guides you from the autumn equinox, through advent and Christmas, and merrily into the new year with inspiration, traditions and indispensable recipes that have been honed over the years and are rooted in the River Cottage foundations of tradition, seasonality and sustainability
The award-winning and definitive guide to fish, fishing and fish cooking in a new paperback format
Winner of Best Cookbook at the Observer Food Monthly AwardsWhy 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.
"A collection of more than 180 appealing everyday recipes from the bestselling author of the River Cottage series"--Provided by publisher.
A collection of simple, inexpensive and supremely healthy dishes that will give you a lift and make you glow from the inside out. Hugh Fearnley-Whittingstall delivers up wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from raw salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads and baking. All of the recipes are dairy-free and wheat-free
Recipes and reflections from Hugh Fearnley-Whittingstall, with an emphasis on seasonality.
