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Veg: River Cottage Everyday

(River Cottage Every Day)

Hugh Fearnley-Whittingstall

4.17 · Rating details · 3,645 ratings · 139 reviews

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with ...more

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Hardcover, 416 pages

Published September 1st 2011 by Bloomsbury UK (first published 2011)

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May 01, 2016 Hilary rated it it was amazing · review of another edition

Recommends it for: Anyone wanting to eat less meat and more vegetables

Shelves: cookery

I thought I would reread and review one of my favourite cookbooks for World Vegetarian Day.

I really love so many of the recipes in this book. Every recipe has a full page photo of the finished product which is a must have for cookery books I think. It's attractively presented and I like the potato print style decorations on the pages made with vegetables. The instructions are clear, there's virtually no ingredients you can't easily get from a supermarket. Most of it is vegan, it's mainly just in ...more

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Mar 03, 2012 Problemchild rated it it was amazing · review of another edition

Shelves: wicked-read

The best of river cottage yet; this book is a clear manifesto - to make us eat less meat and thus better meat and eat a lot more vegetables. This the book I have been waiting for as my food philosophy has evolved over the years and my reading has broadened. I will never be vegetarian but I am uncomfortable with eating meat from intense farming methods. As a result, we now only include meat in three of our meals a week, eat more fish and, essentially, make the fruit and veg from the garden and th ...more

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Feb 08, 2019 Carol rated it really liked it · review of another edition

Shelves: read-in-2019, cookbooks, kindle-bargain-books

Interesting vegetable cookbook that is written by a well known "carnivore" chef. His most famous cookbook to date being "The River Cottage MEAT book" (as far as I know).

So even though all the recipes included are meatless, it didn't necessarily "shout out" vegetarian cookbook to me at first glance.
What I did love about this cookbook aside from the many beautiful illustrations was the simplicity of the majority of the dishes while still sounding equally delicious and worthy of a main entree .

The ...more

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Oct 08, 2011 Maria Frank rated it it was amazing · review of another edition

This contains an excellent variety of vegetable dishes. I am a fan of Hugh's philosophy regarding food. It is not about becoming veggie or replacing meat products with something else. The question is why our mess revolve around a central 'meat' dish. Some of my favourite parts of a Sunday dinner are the vegetable dishes, not the meat. Why can't a beautiful cauliflower cheese take centre stage?

A lot of recipes here reflect similar ones used in my house hold. We are not veggie but believe in using ...more

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Nov 25, 2011 Ashleigh rated it it was amazing · review of another edition

Shelves: cookery, food-related-non-fiction, veganism-vegetarianism, books-i-own

Although I started out as a fan of Hughs and a enthusiast about this series and book, I have since changed my mind. I think this series is all about making money and ticking boxes and I think the TV show comes across as misguided and confusing. As a vegetarian I really dont appreciate Hugh's disrespectful treatment of dead animals and the jovial nature him and his staff treat the death of these animals. Hugh is trying to get vegetarians onside whilst still being an avid meat eater. He claims to ...more

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Dec 29, 2019 Sharah McConville rated it it was amazing · review of another edition

Delicious Vegetarian and Vegan recipes.

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Sep 01, 2019 Dane Cobain rated it really liked it · review of another edition

I wasn’t expecting great things from this book, and in fact I nearly didn’t pick it up. I doubt I would have if it was full price, but it was on sale for just £1 in a charity shop, and it was also part of a pile where they were selling two books for £1, too. I’d already picked up one and so I figured, what the hell? It was basically free.

I’ve worked through a bunch of different vegan and vegetarian cookbooks of late, and not all of them have been good. This one has probably been the best of all I wasn’t expecting great things from this book, and in fact I nearly didn’t pick it up. I doubt I would have if it was full price, but it was on sale for just £1 in a charity shop, and it was also part of a pile where they were selling two books for £1, too. I’d already picked up one and so I figured, what the hell? It was basically free.

I’ve worked through a bunch of different vegan and vegetarian cookbooks of late, and not all of them have been good. This one has probably been the best of all of the vegetarian ones, but I still had to put some work in to veganise a bunch of the recipes. But I can’t exactly complain about that because I knew what was coming when I went into it.

And in fact, there are some cracking recipes in here, including my personal favourite, which is a herby, peanutty noodle salad. That isn’t the only recipe that I took away from this one, but it’s definitely the one that I’m likely to make the most often and it’s also the main recipe that springs to mind when I think of this one.

The truth is that this is such a hefty tome of recipes that there’s going to be something there for everyone, even if you’re a carnivore. There was so much choice here that it was enough to push it into a list of my top five favourite cookbooks that I recently filmed for my vegan YouTube channel. Not a bad effort, especially because it was the only one on the list that was a vegetarian cookbook as opposed to a vegan one.

Honestly though, this is the kind of book where there are so many recipes that there’s something there for everyone, including for die-hard meat eaters. It’s actually one of the few cookbooks that I’ve come across that’s arguably worth the full recommended retail price. So basically, I’d recommend this one, because the recipes were super tasty and super easy to make.

Still, if you’re looking for your first vegan cookbook, you’ll probably want to look elsewhere. Pick up one of the Bosh cookbooks or a copy of Vegan on the Go. But if you’re reducing your meat intake or looking for veggie recipes, there are worse places to look than this. ...more

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Oct 13, 2019 Marina rated it it was amazing · review of another edition

Shelves: food-and-entertaining

I've made lots of dishes from the recipes in this book and
a) they work
b) they taste good
c) they're adaptable to whatever you have in the fridge.
If I had to recommend one recipe, it'd be Roasted Parsnip, Puy Lentil and Watercress Salad. It doesn't seem salad-y ; it's very savoury and warming . I've substituted carrots for parsnips, and spinach or broccoli for watercress, and it's still worked beautifully. ...more

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Apr 27, 2014 Margaret rated it it was amazing · review of another edition

Shelves: food, 2014-challenge

Fantastic for anyone who is a vegetarian, is thinking about choosing the vegetarian diet, or just likes damn good food.

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Mar 18, 2013 Belinda rated it really liked it · review of another edition

Shelves: cooking, vegetarian

About a month ago, I was having one of those days. I’d been booked for a job but my client was late delivering their material. I’d run out of coffee so I had to have tea for breakfast. Without my booked job to fill up my day I tried to do my own research but the words weren't flowing and the postmodernists were giving me the shits with their unnecessarily dense language (I do love a bit of pomo but it's so frigging hard to read sometimes). After an afternoon of unproductively staring at my compu About a month ago, I was having one of those days. I’d been booked for a job but my client was late delivering their material. I’d run out of coffee so I had to have tea for breakfast. Without my booked job to fill up my day I tried to do my own research but the words weren't flowing and the postmodernists were giving me the shits with their unnecessarily dense language (I do love a bit of pomo but it's so frigging hard to read sometimes). After an afternoon of unproductively staring at my computer my inner teenager emerged and I flopped on the couch, eating peanut butter from the jar and listlessly flipped through the channels, moaning at each progressively unappealing televisual choice (of course I had watched all of the DVDs I had and, although I had new ones waiting at the library to be picked up, didn't go because I was waiting for the job to arrive. Of course.) before settling the least boring of all of the boring choices, a show about cooking vegetables.

However, I was pleasantly surprised. The show was the River Cottage Veg Everyday and it featured an appealing foppish gardening nerd enthusing about vegetables and his produce and cooking in an old-fashioned stove. It was really appealing! So, after eating Chinese takeaway (which was average, of course), I ordered the book that accompanies the TV series from the library and went to bed.

This book is really good! Hugh Fearnley-Whittingstall is not a vegetarian but thinks we eat too much meat. For him, meat should be a garnish or a side dish rather than the main event. He states:

Call me power-crazed, but I'm trying to change your life here. The object of the exercise is to persuade you to eat more vegetables. Many more vegetables. And I hope to do so not by shouting from a soapbox, but through sheer temptation.

And the recipes are tempting. There's a huge range of dishes here including salads, comfort foods, tapas dishes and storecupboard suppers. I was even inspired to buy asparagus, which is not something I would normally do. I made the veggie stock and am trying the asparagus risotto with chili oil tomorrow.

The best thing I have made from the book so far, however, is the refried bean foldover. The topping is the refried beans, which is fine - cheap and easy and pretty tasty with the addition of fresh coriander and ground cumin. The flat breads, though, were a complete revelation. They were delicious! The dough uses a recipe that can also be topped and baked for pizzas but is rolled as thin as you can get it and then cooked in a very hot dry pan for about two minutes a side. My boyfriend didn't witness me make them and thought I'd bought them, which is a huge compliment given that my bread is usually a distant second to good store-bought bread. I can see the flatbread becoming a regular part of my everyday dinner rotation.

I give this book four stars and is one of the few books that I simply must buy for myself after borrowing the library. ...more

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Jul 06, 2012 Ashley rated it it was amazing · review of another edition

This is an excellent cookbook. I always struggle for meal ideas that aren't based around some sort of meat substitute or replacement, and I love how this book really let's the veg shine as the main focus of the meal. I love flicking through it when I receive our veg box or we have a certain vegetable in the garden that's ready to eat. It makes me want to cook.

The Spicy Chickpeas and Carrots Pitta is one of my favourites, and is so fast and easy that I see it becoming a regular lunch of mine (it' ...more

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Apr 03, 2012 Laura rated it it was amazing · review of another edition

Shelves: food

I write this review as a meat eater and have to say that this is an excellent book. Some of these recipes have become staples in our house, particularly Vegeree and the Mushroom and Kale lasagne both of which are delicious and both quick and easy to make (and affordable too!). The meals are complete meals and you don't find yourself looking for the meat at all. ...more

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Dec 02, 2013 Helen rated it it was amazing · review of another edition

Shelves: british-author, cookery

Brilliant book. Got it out of the library initially, but so good I had to buy it.

As a vegetarian, with a severe intolerance to a lot of vegetables (severe pain and absolute exhaustion for days after eating many vegetables and a host of other foods), I really do have to sadly avoid the majority of my beloved fruit and vegetables, which has made my diet very restricted and repetitive. This book has given me so many ideas of how to make the vegetables I can eat more interesting. The recipes are eas Brilliant book. Got it out of the library initially, but so good I had to buy it.

As a vegetarian, with a severe intolerance to a lot of vegetables (severe pain and absolute exhaustion for days after eating many vegetables and a host of other foods), I really do have to sadly avoid the majority of my beloved fruit and vegetables, which has made my diet very restricted and repetitive. This book has given me so many ideas of how to make the vegetables I can eat more interesting. The recipes are easy to make, and very original.

I love Hugh Fearnly-Whittingstall and admire his passion and good common sense about eating ethically produced, healthy, unprocessed and sustainable food. He has high values and principles without being judgemental, patronising or annoying. There is nothing worse than a zealous vegetarian ramming their beliefs up your nose. It often serves to achieve the opposite desired affect and gives vegetarians a bad name.

Having said that, HFW is not a vegetarian, enjoys eating meat, but as he explains in the blurb, "Call me power-crazed, but I'm trying to change your life here. The object of the exercise is to persuade you to eat more vegetables. Many more vegetables. And I hope to do so not from shouting from a soapbox, but through sheer temptation..."

He argues that "we eat far too much meat in the West - too much for our own health, and far too much for the welfare of the many millions of animals we raise for food. I believe that factory farming is plain wrong - environmentally and ethically. So it saddens me to say that, despite some recent significant gains in the UK on poultry and pork welfare, the problems associated with the industrial production of meat are, globally speaking, as bad as ever. I've been similarly forthright about fish. I believe it's a wonderful food, which I like to catch and eat. But I have also pointed out that we are in ever-increasing danger of eradicating this amazing source of food altogether."

"I still believe in being a selective omnivore, casting a positive vote in favour of ethically produced meat and sustainably caught fish. However, I now understand that in order to eat these great foods in good conscience, I have to recognise, control and impose limits on my appetite for them."

Well said HWW! And your recipes are delicious and amazing too.

Buy this book. And eat more veg. ...more

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Jul 09, 2013 Robert Hudder rated it really liked it · review of another edition

I liked the description of the attitude about eating vegetables on their own terms. Often at home we will have meals with no meat. It's not about eating less meat but really eating good veggies when they are available.

Hugh is known for his meat eating ethos but he describes it very well in that in valuing animals highly will generally mean eating less. I am a firm believer that every meat eater should know where their meat comes from. It is a necessary thing to see a pig or a cow on a hanger. T ...more

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Sep 23, 2015 Pamela rated it liked it · review of another edition

I loved the photos and the author's chatty style of writing. But so many of the recipes used copious amounts of dairy and oil. I'm not vegan, but I do limit my cheese intake and don't use heavy cream at all -- which so many recipes include. I enjoyed reading it and some of the recipes gave my new ideas and food combinations to try, but it's not a book that I will purchase for my kitchen cookbook inspiration shelf. ...more

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Apr 08, 2012 Mizzo73 rated it it was amazing · review of another edition

Shelves: cupboard-love

This is the best cookbook for anyone, not just vego people. It uses everyday ingredients that are likely to be lurking in the fridge or pantry. Every recipe I have tried so far has been delicious and easy to make.

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Apr 28, 2012 Emma Glaisher rated it it was amazing · review of another edition

My partner and I mostly stopped eating meat when this book came out, and the recipes have been excellent.

Lots of quick to make curries etc. Just had the excellent Fennel and Squash Lasagne. Everything so far has worked well and been delicious.

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Mar 05, 2014 Laura rated it it was amazing · review of another edition

Shelves: 2013

I don't normally review cook books here, but this one is so outstanding, I thought it would be good to pass along to everyone. Check it out. He has such an easy, natural delivery and the recipes are sound. Many times, I will browse for ideas and skip the exact recipe. Great, great book ...more

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Apr 13, 2012 Sally rated it it was amazing · review of another edition

Some very tasty recipes in here if often a little heavy on the butter! Love the Dahl and the AMAZING non-chickpea hummus recipes especially the beetroot and walnut one. Yum!

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Feb 09, 2013 Kelli rated it it was amazing · review of another edition

Love this book. I have made many of the recipes and everything has been delicious!

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Feb 20, 2020 Naomi rated it really liked it · review of another edition

Vegetarian meals have come along way from nut roasts and cauliflower cheese. This cookbook is a great example of exciting and tasty recipes to get your mouth watering. With a range of simpler and more complicated recipes (ingredients may be difficult to source for some).

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Aug 13, 2016 Andrea James rated it really liked it · review of another edition

Shelves: cooking

It seems vegetable books/columns written by non-vegetarians appeal to me. Ottolenghi's vegetable recipes are terrific and this book is more along those lines. This book's recipes in general have fewer exotic ingredients and are simpler both in flavour and preparation.

I'm not a fan of bean-heavy dishes and things that are supposed to mimic meat but don't even come close. I'd rather celebrate the joy of vegetables than attempt to replace meat. I love vegetables and there are very few vegetables th It seems vegetable books/columns written by non-vegetarians appeal to me. Ottolenghi's vegetable recipes are terrific and this book is more along those lines. This book's recipes in general have fewer exotic ingredients and are simpler both in flavour and preparation.

I'm not a fan of bean-heavy dishes and things that are supposed to mimic meat but don't even come close. I'd rather celebrate the joy of vegetables than attempt to replace meat. I love vegetables and there are very few vegetables that I am less keen to eat. So it's nice that this book prompts some ideas of what to do with your vegetables (if you are a seasoned cook, there isn't anything in here that you won't be able to whip up without strictly following the recipe).

It seems in vogue at the moment to eat less meat (which I reckon is a good thing). Like a lot of other cooks with a conscience, I also subscribe to this ethos (though I indulge in more seafood than my own environmental conscience is happy with) and I am gradually reducing the amount of meat that I consume.

It does takes a bit of a change of mental processes to approach meal planning in terms of vegetables - I am used to starting the meal planning with the meat or fish and then add vegetables as accompaniments. I think I'm not alone with this. Flipping through a book like this, with all its colourful pictures helps me to start my thinking with vegetables instead.

One of the downsides of the book (though not for me) is that it's rather carbtastic. It feels like almost everyone I know sees carbs as a sure-fire way to fatdom. And of course gluten is now the source of all evil for an increasing number of people...were so many people really walking around bloated all the time before the evilness of gluten became popular?

Hugh is old school with his love of bread:

"For the versatile cook, bread is not just there to mop up the juice on the plate, although of course it will always be welcome to perform that role; it's a useful and adaptable ingredient in its own right. And when you concentrate more on vegetables in your cooking, and less on meat, the importance of bread is greater still, as is its potential.

Bread has always been a good friend to the vegetable eater. Take a look at cultures that rely primarily on vegetarian food, and you'll often find that they have developed an exciting range of breads to complement it. I'm thinking particularly of the Indian subcontinent, where so many regions are largely meat-free, and where you will find puris, parathas, rotis, naans and chapattis."

Also as a good friend points out, Hugh is known for his liberal use of calorific items like cheese, butter and cream. That said, it's not difficult to make healthier versions of the dishes so I haven't let it affect my rating much. ...more

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Jun 02, 2013 Tim rated it liked it · review of another edition

Shelves: cookbooks

this is a great intro-to-vegetarian cookbook if you've managed to never read a vegetarian cookbook in your life and you like pictures (otherwise pick up bittman's). there are exactly three unique recipes out of the more than 200. a spinach souffle with pasta called a spouffle, and two other clever name amalgamations that you'll have to see for yourself to believe. otherwise, every recipe in this book can be found on any old internet website - nothing innovative, no crazy ingredients, nothing ear ...more

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Jan 02, 2013 Tattooed_mummy rated it it was amazing · review of another edition

As a carnivore I love this book! It doesn't try to turn you into a vegetarian, or preach at you, it is just filled with delicious recipes that just happen to be vegetarian or even vegan! Easy to follow directions, simple ingredients and gorgeous pictures make this a "must have" cook book. ...more

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Nov 05, 2017 Aja Marsh rated it really liked it · review of another edition

Shelves: cookbooks

Really enjoyed this book-- lots of great recipes. I didn't read all the chapter intros. ...more

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Apr 22, 2020 Miss P Campbell rated it really liked it · review of another edition

Loved this book - was thinking can veg really be that interesting without being over complicated - and guess what he's right it is, am working my way through these great recipes ...more

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Jan 08, 2013 Shonaigh Mudie rated it it was amazing · review of another edition

Shelves: recipe-books

This is the book to accompany the television series airing on Channel 4 last year. A big break from form and his usual tradition, seen meat loving, self sufficient Hugh ditch meat entirely. Have watched his previous programmes and he always comes across very well and has a good philosophy on food. The column he writes for the Guardian is also worth a read. It was a challenge for him to be veg only but it encouraged creativity and reinforced that all people should really think about making veg a This is the book to accompany the television series airing on Channel 4 last year. A big break from form and his usual tradition, seen meat loving, self sufficient Hugh ditch meat entirely. Have watched his previous programmes and he always comes across very well and has a good philosophy on food. The column he writes for the Guardian is also worth a read. It was a challenge for him to be veg only but it encouraged creativity and reinforced that all people should really think about making veg a bigger part of their meals. As a vegetarian it was good to see a programme that focused entirely on veggie food. Altogether there were seven episodes. In the course of the programme he cooked for wild swimmers, ate at an Indian wedding, sampled some modern veggie cooking, collected and made a dish from monkey puzzle tree nuts, experienced the raw food craze, Buddhist temple cooking and plenty more besides.

It is the best cookery book I have owned and has provided me with so many delicious meals. It is all too easy to get stuck eating the same things and to make little effort. But, this recipe book encouraged me to be far more creative when cooking for myself. The recipe book has 325 pages of beautiful recipes from filling veg and bean stews, to fragrant Asian dishes, handmade breads, curries, salads and an epic soup section. Now, soup is something I eat a-lot of and in this book there are quite a-lot recipes for this. The book itself is well presented, bright pictures with rustic looking food that makes you hungry just leafing through. Each section has a short introduction, words from Whittingstall on his experiences, likes and some tips. There are some vegan recipes included and most of the dishes can be adapted to suit a strictly vegan diet. Book would be a very good addition to any veggies book shelf but really anyone would like this, even the most ardent of meat eaters!

Recipe Highlights-

Cauliflower and Chickpea curry, North African Squash and Chickpea Stew, DIY Pot Noodle, Leek Risotto with Chestnuts, Pistachio Dukka, Carrot Hummus, Mexican Tomato and Bean Soup, Beetroot with Walnuts and Cumin and Roast Parsnip, Lentil and Watercress Salad
...more

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Dec 28, 2011 Lee Broderick rated it it was ok · review of another edition

Shelves: food

I'm not quite sure how to review this book - I don't think I'm its target audience.

Ever since The River Cottage Meat Book came out I've been waiting for the River Cottage Veg Book. This isn't it and I don't think we'll ever have one now, however much it may have been hinted at in that tome. Things change and Hugh's moved on since then. His new output is clearly aimed at a very different audience to that which bought into the Meat Book, The River Cottage Year and The River Cottage Cook ...more

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Nov 11, 2015 Jennifer rated it really liked it · review of another edition

Shelves: non-fiction, read-2016

I spotted this book on the sale rack in the local library when I was returning the Leftovers book which I had both enjoyed and thought useful.

And the same goes for this book, except that I get to keep it. It is a good read and a visual feast between the photographs of the dishes and the vegetable print illustrations. I hadn't realised when I opened it that this is a vegetarian cookbook in the sense there's no meat or fish in it. He does mention that you could serve some of the dishes alongside m ...more

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Mar 24, 2014 Nan rated it really liked it · review of another edition

Shelves: cookbooks

I resonated with the introduction to this collection of vegetarian recipes that focused on trying to increase vegetable consumption for health and environmental reasons (and because vegetables are delicious). The recipes focus on celebrating vegetables in all their glory, not on trying to replace meat. The author reminds me Mollie Katzen in challenging the idea that a big protein goes in the center of the plate and more about a collection of mezze/tapas/small dishes. I want to make everything in ...more

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About Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall

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Hugh Fearnley-Whittingstall is a British celebrity chef, smallholder, television presenter, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy.

A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cott ...more

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“I have a lot of time for vegetarians (though apparently not all of them have a lot of time for me), and that's because I respect anyone with principles about food.” — 7 likes

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