R I V ER COTTAGE

VEG

200 inspired
vegetable recipes

Hugh Fearnley-Whittingstall
Photography by Simon Wheeler
Illustrations by Mariko Jesse

TEN SPEED PRESS

Berkeley

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Introduction 9
Comfort food & feasts 16
Hearty salads 68
Raw assemblies 98
Hefty soups 128
Bready things 170
Pantry suppers 214
Pasta & rice 252
Meze & tapas 292
Roast, grill & broil 330
Side dishes 370
Pantry 400
Veg on the go 402
Index 404
Acknowledgments 415

All recipes are vegetarian. Those marked are suitable for vegans, provided optional nonvegan
ingredients are excluded and vegan options for ingredients such as mustard and wine are used.

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Squash stuffed with

SERVES 4

2 tablespoons / 30g butter

2 large leeks, trimmed and
thinly sliced
1 teaspoon English mustard
1/4 cup / 60g crme frache
About 4 ounces / 125g Gruyre
or other well-flavored hard
cheese, finely grated
Sea salt and freshly ground
black pepper
2 to 4 smallish squash
(14 ounces to 13/4 pounds /
400 to 800g each)
A handful of thyme sprigs

These
tempting baked
stuffed squash make for an
impressive and substantial meal. The
scent of thyme, leeks, and cheese that
wafts up as
you lift the
lid of f is so
very alluring.
Small gem or
acorn squash
are ideal; you could even use a squat
butternut. Those around 14 ounces /
400g will serve one; larger squash
can be shared.

leeks

Preheat the oven to 375F / 190C. Heat the butter in a saucepan over
medium heat and add the leeks. As soon as they begin to sizzle, turn
the heat right down and cover the pan. Sweat the leeks gently for
about 10 minutes, until very soft. Remove from the heat and stir in
the mustard, crme frache, and cheese. Season the mixture well with
salt and pepper, as it will be surrounded by a good amount of squash.
Cut a small slice off the base of each squash so it will stand up on a
baking sheet without wobbling. Carefully slice a lid off the top of
each one, too, and set aside. Now, with a small, sharp knife, cut into
the center of each squash, then use a teaspoon to scoop out all of the
seeds and fibers.
Fill the squash cavities with the leek mixture they should be about
two-thirds full. Tuck a few thyme sprigs into the center of each. Put the
lids back on top and stand the squash on a large baking sheet there
should be plenty of room for hot air to circulate around them.
Bake for 50 to 60 minutes possibly longer if the squash are large
until the flesh feels very tender inside. Serve right away.

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Baby beet tarte tatin

The classic tarte tatin is made, of course, with apples.
But the principle of caramelizing some delicious,
round, sweet things, topping them with puff pastry,
then flipping it upside down, works equally well in
this savory interpretation. The shallot/green onion
vinaigrette finishes off the tart a treat, but if you
fancy ringing the changes, its also very good topped
with crumbled feta and coarsely chopped parsley.

SERVES 4

8 ounces / 250g rough puff

pastry (see page 52) or allbutter puff pastry (ready-made)
A knob of butter
1 tablespoon canola
or olive oil
2 teaspoons cider vinegar
2 teaspoons brown sugar
Sea salt and freshly ground
black pepper
10 to 14 ounces / 300 to 400g
baby beets (the size of a golf
ball or no bigger than a small
apple), scrubbed and halved
FOR THE VINAIGRET TE

1 or 2 shallots or 3 or 4 green
onions, trimmed and very finely
chopped
1 teaspoon English mustard
1 tablespoon cider vinegar
1/4 cup / 60ml canola oil
A pinch of sugar
A handful of parsley leaves,
finely chopped

Preheat the oven to 375F / 190C. Roll out the pastry on a lightly
floured surface to a thickness of about 1/4 inch / 5mm. Take an
ovenproof frying pan (or a tarte tatin dish) roughly 8 inches / 20cm
in diameter, place it upside down on the pastry, and cut around it.
Wrap the pastry disk and place it in the fridge.
Melt the butter with the oil in the frying pan (or tarte tatin dish). Add
the cider vinegar, sugar, and some salt and pepper, stir well, then
add the halved beets and toss to coat. You want the beets to fill the
pan snugly, so add a few more if you need to. Cover the pan with foil,
transfer to the oven, and roast for 30 to 40 minutes, until the beets
are tender.
Take the pan from the oven and rearrange the beet halves neatly,
placing them cut side up. Lay the pastry disk over the beets, patting it
down and tucking in the edges down the side of the pan. Return to
the oven and bake for 20 minutes, until the pastry is fully puffed up
and golden brown.
Leave the tarte to cool in its pan for about 15 minutes, then turn it
out by putting a plate over the top and inverting it. Pour any juices
left in the pan back over the beets.
Put the ingredients for the vinaigrette into a screw-topped jar, season
well with salt and pepper, and shake to combine. Trickle over the
tarte tatin and serve.

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Pasta with raw tomatoes

This wonderfully
simple raw tomato
sauce can be tweaked
and flavored to your
taste: sometimes I use
mint instead of basil,
or add a little finely
chopped raw red
onion or fennel, or
replace the capers
with sliced olives. Feel
free to have fun with
it and use several
different varieties of
tomato if you like.

SERVES 4

11/2 pounds / 750g large, ripe

tomatoes
1 garlic clove, finely chopped

Put the tomatoes into a bowl, cover with boiling water, and leave for
just 1 minute, then remove and peel off their skins. Quarter and seed
the tomatoes, putting all the seeds and clinging juicy bits into a sieve
set over a bowl.

1 tablespoon capers, rinsed

1/2 small fresh red chile, seeded
and finely chopped, or a pinch
of dried chile flakes
About 10 large basil leaves,
shredded
1/2 cup / 100ml extra-virgin
canola or olive oil
Sea salt and freshly ground
black pepper
12 ounces / 350g pasta, such as
conchigliette, small penne, or
orecchiette
Parmesan or hard goat cheese,
to serve (optional)

Coarsely chop the seeded tomato flesh and put into another bowl.
Press the juice from the seeds in the sieve, adding it to the chopped
tomatoes. Add the garlic, capers, and chile, half of the shredded basil,
and the oil and toss to mix. Add a little salt and pepper (the capers may
be quite salty). Set aside somewhere fairly cool, but not the fridge, for
about an hour to allow the flavors to mingle.
Put a large pot of well-salted water on to boil. Add the pasta to the
boiling water and cook until al dente, then drain well. Combine the
pasta with the raw tomato sauce, then taste and adjust the seasoning.
Serve scattered with the remaining shredded basil and a grinding of
black pepper. You can add a few shavings of Parmesan or hard goat
cheese, but I prefer it without.

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For Louisa
Hugh Fearnley-Whittingstall is an award-winning British writer, broadcaster,
and food campaigner with an uncompromising commitment to seasonal,
ethically produced food. He has been presenting programs for Channel Four in
the UK for over fifteen years, and this is the seventh River Cottage book he has
written. His previous work includes The River Cottage Cookbook, for which he
won the Glenfiddich Trophy and the Andr Simon Award; The River Cottage
Meat Book, which won the Andr Simon Award and the 2008 James Beard
Cookbook of the Year Award; The River Cottage Fish Book, which also won the
Andr Simon Award; The River Cottage Family Cookbook, which was the
Guild of Food Writers Cookery Book of the Year; and River Cottage Every Day.
He also writes a weekly recipe column for the Guardian. Hugh and his family
live in Devon, not far from River Cottage HQ, where Hugh and his team teach
and host events that celebrate their enthusiasm for local, seasonal produce.

Copyright 2011 by Hugh Fearnley-Whittingstall

Photographs copyright 2011 by Simon Wheeler
Illustrations copyright 2011 by Mariko Jesse
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered
trademarks of Random House, Inc.
Originally published in slightly different form in hardcover in Great Britain as
River Cottage Veg Everyday by Bloomsbury Publishing Plc, London, in 2011
First Ten Speed Press printing, 2013
Library of Congress Cataloging-in-Publication Data is on file
with the publisher.
Hardcover ISBN: 978-1-60774-472-6
eBook ISBN: 978-1-60774-473-3
Printed in China
Project editor: Janet Illsley
Cover design by Sarah Adelman
Interior design by Lawrence Morton
Illustrations by Mariko Jesse
Photography by Simon Wheeler
10 9 8 7 6 5 4 3 2 1
First United States Edition

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