Scooping out the fluffy middle of a just-baked potato and mashing it up with a little butter and a couple of tasty extras before popping it back in the oven is a great way to make a jacket spud extra appealing. This spicy, mushroomy filling is delicious; there are a couple of alternatives too.
The warming recipe includes a hint of star anise within Chinese five-spice powder that gives this dish character. You can chop and change the vegetables a little depending on what you have in your kitchen – celeriac instead of parsnip, for instance, or shredded cabbage rather than sprouts – but this is a particularly fun way of using Brussels sprouts in a meal.
The idea of creating a savoury tarte tatin is not a new one, indeed we’ve been championing a beetroot version for a while now. However, this particular incarnation, using tender parsnips and caramelised shallots, is a real favourite.
This is a great way to use up odds and ends of fresh veg, and leftovers too. You can use more or less whatever you fancy from the list, though I do think some kind of onion is essential. As the egg is poured straight into the roasting dish full of hot veg
This substantial salad is something of a River Cottage classic, and a great way to bring together two of autumn’s finest ingredients: mushrooms and squash. Blue cheese is quite delicious here but you could use other cheeses – shavings of Parmesan, a hard goat’s cheese such as Ticklemore, or a firm ewe’s milk cheese such as Berkswell would also work well.
This classic potato dish with its glorious caramelised top and rich, melting interior will always be one of Hugh's favourites. Something magical happens when you bake potatoes, thinly sliced, in garlic-scented cream. Hugh tends to use whichever floury variety he has to hand, but you can also make it with large, new potatoes. The texture is a bit different but still very good. He loves a dauphinoise with a green salad and plain-cooked Puy lentils.
This richly spiced combination of squash, tomatoes and pulses is based around a traditional Moroccan recipe, harira. That dish is actually a soup but, whenever I make it, I find myself veering towards such a thick and chunky texture that ‘stew’ seems a more appropriate description. It hardly matters – it’s a delicious, belly-filling, one-pot dish.
This spicy North African pepper and tomato stew with eggs baked on top makes a lovely, lazy supper. The classic Italian peperonata is prepared in the same way but without eggs or spices – it is equally good.
This substantial grainy salad makes a lovely autumn/winter lunch or supper. By all means replace the fennel with chunks of leek, or red onion wedges or halved shallots. Indeed you can improvise a spelt salad along these lines for all seasons, and the first baby veg of summer are a great opportunity to play with this idea.
Beetroot pizza with cheddar
Sweet Pizza,Veggie Food,Veggie Recipes,River Cottage,Cottages,End Of The World,The End,Meatless Monday,Simple Recipes
This is based on an intriguing, delicious Greek dish that Hugh found in a battered old copy of Mediterranean Vegetable Cookery by Rena Salaman. The rice steals the water from the grated courgettes and plumps up as the two cook together inside the pie. It’s as tasty as it is cunning.