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'Eating more healthily isn't about denial. For example, reducing one's dependence on wheat flour and dairy ingredients, which don't appear at all in this book, turns out to be a delicious voyage of discovery. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life.' Hugh Fearnley-Whittingstall 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 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 drop scones, savoury buckwheat galettes, wheat-free spinachy wraps, rye grissini, 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 nutty 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.
- Sales Rank: #256574 in Books
- Published on: 2014-09-11
- Original language: English
- Number of items: 1
- Dimensions: 10.04" h x 1.46" w x 7.20" l, 2.55 pounds
- Binding: Hardcover
- 416 pages
Review
Dishes to love - and feel good about eating Delicious Full of tasty wheat - and dairy - free recipes you can enjoy ... What are you waiting for? BBC Good Food Magazine Magnificent -- Diana Henry The Times Jam-packed with speedy and healthy recipes Woman's Own Healthier food can be just as delicious Crumbs Healthy eating with great creative flair Evening Standard
About the Author
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) and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family. @rivercottage / rivercottage.net
Most helpful customer reviews
3 of 3 people found the following review helpful.
Not at all what I expected but perhaps better…. One of the most thought provoking recipe books I own
By Chris M
I was excited to order this book because I hoped it would inspire me to cook quick and healthy mid-week meals. I’m good at cooking quick meals mid-week but sometimes their nutritional value is questionable!
Turns out I should have read a little more into what the book was about before ordering, Hugh explains in the introduction that when he refers to ‘Light and Easy’ it’s not necessarily about quick and low calorie recipes, but instead more about eating better and cutting down on certain things a lot of us will likely consume too much of (mainly wheat and milk). The ‘easy’ references straight forward recipes that aren’t ‘faffy’ or too involved. So whilst you might be macerating something or marinating, you’re free to do other things, so recipes aren’t necessarily quick but they are easy.
At first my heart sank because the book was not what I anticipated… but then reading Hugh’s introduction actually spurred me to cook from it.
I have posted a full recipe list at the end of this review to help you decide in your purchase, and any questions please post them as a comment and I will try and answer as soon as I can.
The book is split into 9 recipe sections with an introduction (which I highly recommend you do read before doing any recipes) and also a final section on ingredients which describes some of the things that have become ‘essentials’ in Hugh’s kitchen since cutting down on wheat and dairy, again definitely worth a read before heading to recipes sections if you can.
The recipe sections are:
Breakfast
Baking
Soup
Salad
Fish
Meat
Veg
Fruit
Treats
I just wanted to list a few things I really LIKE about the book:
- It makes you think about your diet, not in a preachy way but in a positive “choose something better” kind of way which is quite inspiring
- It contains some fantastic photos - every recipe has at least one inspiring image, it’s a joy to flick through
- Every recipe also has a detailed method leaving you in no doubt of what to do and an introduction from Hugh to give it context
- The quick reference symbols that can accompany a recipe are very handy, these are:
-a stopwatch; means it takes less than 20 minutes to cook (apparently almost half can be done in less than twenty minutes, I have yet to verify this!)
-a box; means they’re lunchbox or thermos friendly
-a V symbol; recipes that are suitable for vegans
- There are a lot of ingredients in the recipes I have heard of but never considered cooking with, and Hugh demystifies them entirely at the end of the book in the ‘Ingredients’ section (such as coconut oil)
- The recipes I have tried so far have been true to Hugh’s word and have been easy, with one being exceptionally simple - a twist on simple breakfast Grapefruit, delicious it was too.
Whilst I COMPLETELY understand that Hugh has not set this book out to be for the calorie counters out there (my wife is proud to be one of them!), I still would have appreciated some nutritional information about each recipe. Whilst not a common thing yet in recipe books, I wish it were – but this is not a reason to lose a star.
The reason I give Hugh 4 stars instead of 5 is purely because there are probably a third of the recipes in here that are not quite to my taste, and that seems a bit harsh I know but reviews have to be opinion, so 5 star cook books for me are usually from Nigel Slater or Jamie Oliver, where a good 9 out of 10 recipes look like something I want to cook. But with Hugh sadly there are some that just aren’t to my taste, but I appreciate this is personal opinion so I do recommend you have a read of the recipe list at the end of my review.
The three recipes I have tried have all been fantastic, although admittedly one was barely a recipe (putting black pepper on my morning grapefruit, but similar to balsamic with strawberries it was a simple revelation!).
In summary this book is not at all what I expected it to be, and I think that’s actually funnily enough turned out to be a good thing, otherwise I would not have instantly bought it. But just from the two proper recipes I have tried out I feel I have taken some baby steps to improving my diet and increasing my knowledge about the food I cook with or, more importantly, don’t cook with every day. I’m not quite sure how I’ve only just discovered how amazing rapeseed oil is – and grown here in Yorkshire too so an absolute bonus!
If you’re wondering who might enjoy this book, I think it would appeal to a lot of people including those looking for a good gluten free / vegan recipe book, people who like my wife would like some quick go to recipes or simply people like me that do just love cooking and perhaps know they are consuming a little too much wheat and dairy – and would like to learn more about alternative and tasty ingredients they don’t currently use to make better everyday choices. A surprising but in the end thought-provoking, most likely life improving, good purchase.
RECIPE LIST:
Breakfast:
Pepper Grapefruit
Spiced Berry Salad
Limey Bananas
Soaked Almonds with Strawberries
Breakfast Crunch
Buckwheat Granola
Almond Milk
Polenta Porridge with Honey
Apple and Raisen Porridge
Two seasonal smoothies; Rhubarb and Orange; Plum and Vanilla
Three tropical smoothies; Honey Pina Colada; Kiwi and Banana; Mango and Lime
Two breakfast thickies; Raspberry and Orange; Apple and Banana
Pumpkin seed drop scones
Poppy seed oatcakes
Morning tea slice
Fruity Soda Bread
Potato Cakes
Scambled eggs with kippers
Masala Omelette
Sweet Potato Rosti
Baking:
Seedy Rye Soda Bread
Carrot Cornbread
Buckwheat and Almond Scones
Savoury Pan Scones
Rye Chapatis
Socca
Buckwheat Galettes
Spinachy Wraps
Rye and Ale Crispbreads
Rye Grissini
Linseed and Rosemary Crackers
Rye-gestives
Seedy Bars with Chilli and Rosemary
Soup
Pea and Spinach Soup
Raw Carrot and Bramley Soup
Bloody Beetroot Soup
Waldorf Soup
Gooseberry Gazpacho
Very Green Soup
Fragrant Asian Broth
Cabbage, Carrot and Caraway Broth
New Potato, pea and herb broth
Sweetcorn and Tomato Broth
Chickpea Soup
Celeriac, Apple and Chestnut Soup
Swede and Smoky Bacon Soup
Kipper Chowder
Roasted Fennel and Lemon Soup
Roasted Aubergine and Tomato Soup
Roasted Mushroom Soup
Creamy Roasted Tomato Soup
Nectarine and Raspberry Soup
Pear, Blackberry and Walnut Soup
Salad
Lettuce and pea salad with lemony dressing
Pear and blueberries with thyme and dates
Cauliflower, prosciutto and balsamic dressing
Spinach, avocado and strawberry salad
Raw Mushrooms with Chilli and Preserved Lemon
Parsnip, pear and caper salad
Fig, Blackberry and Walnut Salad
Raw Courgette and Fennel with Peanut dressing
Spinach and Coconut Salad
Super Savoury Raw Cauliflower
Orange and Beetroot Salad with Toasted Seeds
Nordic Slaw with Rye Crumbs
Squash, cabbage and carrot slaw
Cucurbit Salad
Tomatoes with Tahini
Chinese Style Bashed Cucumber
Green Salad with Thai Dressing
Chickpea Salad with Avocado Mayo
Quinoa and gooseberry tabbouleh
Green Bean, Tomato and Lentil Salad
Roast Parsnip and Apple Salad
Brown Rice Salad
Fish
Mackerel and Fennel Escabeche
Crab with Sprouts
Raw Fish with Tomatoes and Basil
Smoked Mackerel Tartare
Hot, Sweet and Sour Mussels
Spicy Sprats
Red Mullet with Sesame Root Salad
Fish Rizo with Broad Beans
Grilled Sardines with Marinated Courgettes
White Fish with Quick Cucumber Pickle
Poached Smoked Haddock with Soft Polenta
Mackerel Baked on Fennel and Gooseberries
Moroccan Baked Fish
Foil Baked Fish with Celery and Anchovies
Trout with Chermoula
Fish with Coconutty Curried Leeks
Quick Thai Squid Curry
Fish and Tomato Curry
Mustardy Mackerel, spinach and spuds
Eggy Fish Fingers with Spring Onion Rice
Storecupboard Fishcakes
Meat
Tamari Steak Tartare
Spiced Beef with Bashed Beans
Spicy Chicken Livers on Lemony Cucumber
Pigeon with Cabbage and Star Anise
Bloody Mary Steak and Avocado
Lamb with Green Beans and Mint
Parsnips, Chorizo, Kale and Lentils
Pork Chops, Fennel and Olives
Lamb with Cauliflower and Chickpeas
Aromatic Nutty Chicken
Thai Slow Cooked Beef
Spring Chicken
Lamb and Cashew Curry
Chicken with Lentils and Rosemary
Leftover Lamb with Minty Mushy Peas
Cold Chicken, Anchovies and Eggs
Cold Pork with Plums and Five Spice
Veg
Smashed roast Jerusalem Artichokes
Tempura Spring Veg with Sesame Dipping Sauce
Three Perky Pestos; Nasturtium, Apple and Almond; Parsley, Anchovy and Walnut; Caper and Olive
Rice, eggs and creamed watercress
Beetroot Burgers
Braised New Potatoes and Lettuce
Buckwheat Noodles with Wakame and Ginger
Puy Lentils with Roast Brussels sprouts
Roast Squash, chicory and blackberries
Roast Beetroot and Potatoes with Anchovies
New Potatoes, Asparagus and Eggs
Baked Onions with Savoury Porridge
Roast Aubergines with Sweet and Sour Tomatoes
Oven Baked Shallot and Mushroom Risotto
Squash, red onion and butter bean roast
Roast PSB and beans
Sesame Roast Carrots
Nutty Green Beans with Orange
Dry Fried Broccoli with Toasted Almonds and Chilli
Four feisty salsas; radish, mint and spring onion; black bean and blueberry; tinned tomato salsa; fresh tomato, avocado and red onion
Fruit
Raspberry, date and lime salad
Pineapple with muscovado sugar and allspice
Elderflower strawberries
Mango with Lime and Chocolate
Apple with Basil and Pine Nuts
Carroty dried fruit salad
Pear, ginger and cashew fool
Melon and pineapple in coconut milk
Plum, honey and star anise granite
Rhubarb and rose sorbet
Peach and orange sorbet
Strawberry Cashew Ice Cream
Banoffee Split
Apple and Prune Compote
Gooseberries with Rosemary
Baked Pears with Almonds and Apricots
Rhubarb, apple and ginger pie
Peach Crumble
Pear and Chocolate Cobbler
Treats
Chocolate and Avocado Mousse with Honeyed Strawberries
Almond Rice Pudding with Lemon and Bay
Castagnaccio
Chocolate Bean Cake
Fruity Cider Loaf
St Clements Polenta Cake with Blueberries
Hazelnut Chocolate Cake
Chestnut Marmalade Muffins
Ultra Choc Brownies
Chestnut and Almond Shortbread
Coconut Macaroons
Oaty, nutty, fruity cookies
Spiced date and almond cookies
Nutty Cherry Choccy Bites
Popcorn variations
Chocolate Nut Butter
Cashew cream
Ingredients
Index
2 of 2 people found the following review helpful.
A new favorite
By big flavors, small kitchen
I think I've now got all but one of River Cottage cookbooks, and this one has me thinking to take a trip there for one of their cooking schools. Love his philosophy, love his flavors and healthy heartiness of the recipes in this collection. I have hundreds (yes, hundreds) of cookbooks and this one is in my "use often" pile. There's always something to try, and this book introduced me to some new ingredients. All of which are available via Amazon.
4 of 5 people found the following review helpful.
Love this cookbook
By Carryn Francis
Love this cookbook. Really like the fact that recipes are relatively quick to make. Still trying to find chestnut flour!
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