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Kale and mushroom lasagne
A dish that requires a little bit of extra preparation, but one you can put together in a relaxed way over an hour or two that results in...
Prep 30mins Cook 45mins
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Kale crisps
Kale crisps have become a rather fashionable snack in the past few years, and that’s hardly surprising, given how easy they are to make and...
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Kale speltotto with goat’s cheese
This is very similar to a risotto, but based on nutty grains of pearled spelt, rather than rice. This lovely wintery dish has appeared on...
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Leek and celeriac soup
It is incredibly satisfying that a vegetable as unglamorous as celeriac can create a soup which is so elegant and rich. Of course, the...
Prep 15mins Cook 40mins
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Leftover ribollita
This thrifty Italian classic is a triumph of forgiveness when it comes to making the most of leftovers. Its name means reboiled – the...
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Leftover veg frittata
This is the ideal out for any leftover veg you may have – root veg and broccoli work perfectly in this dish. As long as you have some eggs...
Prep 5mins Cook 35mins
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Mexican tomato & bean soup
This fresh, piquant summer soup combines many of the ingredients you might find in a feisty salsa, but in this case they re all souped up...
Prep 15mins Cook 15mins
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Nettle ravioli
These look magnificent and will convince everyone of your wild foody credentials. Years ago, John watched his friend Rosanna, a Neapolitan...
Prep 45mins Cook 15mins
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Nettle soup
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The...
Prep 10mins Cook 20mins
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New potatoes, asparagus and eggs
New potatoes and asparagus both respond so well to roasting, I often throw them in the oven together. Add some eggs and you've got a...
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North african squash and chickpea stew
This richly spiced combination of squash, tomatoes and pulses is based around a traditional Moroccan recipe, harira. That dish is actually...
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Pam's piccalilli
One of our most popular recipes ever, try out Pam the Jam's piccalilli.
Prep 24hrs Cook 4mins
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Parsnips, shallots, puff pastry
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...
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Purple sprouting broccoli with chilli and garlic
Purple sprouting broccoli or PSB is a River Cottage favourite. Our Culinary Director Gelf has shared this tasty recipe, while the...
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Roast Jerusalem artichoke, hazelnut and goat's cheese salad
The earthy flavour of roasted artichokes is delicious with toasted hazelnuts. Jerusalem artichokes have a tendency to collapse into...
Prep 15mins Cook 35mins
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Roast asparagus, feta, almonds and sourdough croutons
Asparagus is one of the first signs of spring: as the weather warms slightly the brilliant green spears start to poke through the earth...
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Roast cauliflower with puy lentil puree
As with a piece of roast meat, a big roast cauliflower offers several different flavours and textures. There are salty, burnt leaves, a...
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Roast parsnips with blackberries & chicory
The last of autumn’s blackberries are ripe, salacious and full of flavour. Once all the berries are picked, the bramble retires back into...
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Roast spiced brassicas with split pea purée
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Roasted Brussels sprouts with shallots
This is a dish to convert sprout shirkers - it's a delicious, easy way to serve sprouts, and one that's likely to encourage you to dish...
Prep 10mins Cook 35mins
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Root veg chips with seaweed seasoning
The great thing about shaking a little dried seaweed over your chips is that you can add less salt. The taste of the seaweed itself is...
Prep 5mins Cook 55mins
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Shaved fennel rhubarb and orange salad
Fresh and zesty, this makes a great starter or side salad
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Smoked Celeriac Krautchi
What happens with you marry the spices paste of kimchi with the faster method for kraut, you get krautchi, which is even better in my...
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Spicy Cabbage & Carrot Kraut
Eating live, fermented veg – like this tangy, tasty sauerkraut – is one of the simplest ways to boost your gut health, delivering not only...
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Spring onion bhajis with radish raita
Crisp, light and delicate, these are a far cry from the greasy, lumpy bhajis that can turn up with a dodgy take-away. Served with the...
Prep 20mins Cook 4mins
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Squash and fennel lasagne
There are endless versions of veg lasagne and many of them are disappointing. We think this unusual recipe is really special, proper...
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Squash, blackberries and apple
Young, firm, fresh squashes have a nutty, almost melony flavour when eaten raw – and the beginning of the harvest coincides pleasingly with...
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Squash, red onion and butter bean roast
This is a very satisfying all-in-one dish: warming, filling and easy to throw together. The roasted beans take on a toasty crispness that...
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Swede speltotto
Spelt has a nutty flavour that goes very well with earthy root vegetables. Roasted wedges of pumpkin or beetroot work brilliantly in place...
Prep 15mins Cook 25mins
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Tahini-dressed courgette and green bean salad
This lovely dish is as much about the dressing as the salad. It’s the kind of thick, trickling dressing that gives a Middle Eastern edge...
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