OP: River Cottage Veg Everyday!
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If you’ve ever harbored the impulse to leave everything behind to live on a farm where you grow your own food and raise animals, English chef Hugh Fearnley-Whittingstall has done just that—and turned the venture into a successful TV show and cookery school.
Fearnley-Whittingstall’s dedication to self-sufficiency and environmental awareness are throughlines through all his work, including his many cookbooks. However, by 2011 when River Cottage Veg Everyday! was published, the River Cottage philosophy and brand had been firmly established, so here the recipes are the focus.
Fearnley-Whittingstall wants you to eat your vegetables—for your health, for the planet, and for pure enjoyment—and with his smart and flavorful approach to the plant world, he makes the commitment an easy one.
You may be enticed by:
- A baby beet tarte tatin, dressed with an herby shallot vinaigrette
- A delicate and comforting creamy mushroom soup
- A white bean and grilled artichoke heart salad
- Cauliflower pakoras with tamarind raita
