Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award for Work on British Food award at the Guild of Food Writers and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family.
The following are a sample of recipes from Hugh’s vegetable cookbook, River Cottage Veg Everyday, available at all good bookshops and online.
Spelt salad with squash and fennel
This substantial grainy salad makes a lovely autumn/winter lunch or supper.
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Submitted byHugh Fearnley-Whittingstall
Tomato, thyme & goat’s cheese tart
Simple concept, gorgeous result. Play around with cheese & herb option for this one but the basic principal is timeless.
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Submitted byHugh Fearnley-Whittingstall
Vegetable biryani
Aromatic, flavourful and comforting, Biryani is the king of Indan rice dishes. Brilliant for leftovers too.
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Submitted byHugh Fearnley-Whittingstall
Herby, peanutty, noodly salad
This recipe is summer. Fresh, zingy, delightful summer. Pack in the herbs for a flavour-loaded meat-free dinner.
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Submitted byHugh Fearnley-Whittingstall
