Recipes from River Cottage Veg
Inspired vegetable recipes including weeknight one-pot meals and hearty salads.
Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, River Cottage Veg, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Squash Stuffed with Leeks, Baby Beet Tarte Tatin, and Pasta with Raw Tomatoes.
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