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Ever lack the time or inspiration to cook a nourishing meal after a hectic day? Delicious, health-giving food doesn't have to be time-consuming and complicated. In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers up wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating. The 170 flavour-hitting recipes include: easy almond milk, pumpkin seed dropscones, savoury buckwheat galettes, wheat-free spinach wraps, rye grissinis, swede and smoky bacon soup, fragrant Asian broth, raw courgette and fennel salad with peanut dressing, Nordic slaw with rye crumbs, fish-rizo with broad beans, speedy fish and tomato curry, easiest ever storecupboard fishcakes, spiced beef with bashed beans, aromatic crispy chicken, lamb and cashew curry, smashed roast Jerusalem artichokes, beetroot burgers, perky pestos, feisty salsas, rhubarb, apple and ginger pie, peach and orange sorbet, chocolate and avocado mousse, chestnut marmalade muffins and life-loving brownies. With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible.
A new-look, clean-shaven, short-haired, glowingly healthy Hugh Fearnley-Whittingstall presents a new volume for all those who have over-indulged. It turns out that it is possible to eat healthily without the misery of self-denial! Start the day with polenta porridge with honey, or pumpkin seed drop scones, followed by a Masala omelette; for lunch enjoy Nordic slaw with rye crumbs and mackerel and fennel escabeche; at suppertime go for spiced beef with bashed beans, or beetroot burgers followed by pear and chocolate cobbler, or almond rice pudding with lemon and bay. The soup section is particularly strong, with all kinds of unusual creations, from chickpea soup to nectarine and raspberry soup by way of gooseberry gazpacho. This being a health-conscious kind of book, there are also plenty of scrumptious salads, such as the vocabulary-extending cucurbit salad and quinoa and gooseberry tabbouleh.
Publication date: 11/09/2014
Publisher: Bloomsbury Publishing PLC
|Publication date:||11th September 2014|
|Publisher:||Bloomsbury Publishing PLC|
|Genres:||Cookery, Food and Drink,|
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 (twice), the Observer Food Monthly Best Cookbook and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family.More About Hugh Fearnley-Whittingstall