We have now completed our eighteenth month of preparing recipes from Hugh Fearnley-Whittingstall´s “River Cottage Everyday Veg”. You can now leave your link to your personal October post at the end of this post AND at any time on The Cottage Cooking Club facebook page!!!
The choices for the month of October were/are: 1. From the chapter of Comfort Food & Feasts: Cauliflower and chickpea curry (page 27); 2. From the chapter of Hearty Salads: Roasted parsnip, puy lentil and watercress salad (page 90, NOTE: Feel free to sub the watercress with rocket or other seasonal greens); 3. From the chapter of Raw Assemblies: Beetroot with walnuts and cumin (page 113); 4. From the chapter of Hefty Soups: Porotos granados (page 146); 5. From the chapter of Bready Things: Poached egg on toast (page 210); 6. From the chapter of Store-Cupboard Suppers: Basil and mozzarella tart (page 216); 7. From the chapter of Pasta & Rice: Orecchiette with chickpeas and cavolo nero (page 261, NOTE: feel free to sub the cavolo nero with kale or other seasonlal greens); 8. From the chapetr of Mezze & Tapas: Oven-dried tomatoes (page 304); 9. From the chapter of Roast, Grill & Barbecue: Grilled aubergines with chili and honey (page 340); 10. From the chapter of Side Dishes: Garlic and caraway (fall) greens (page 372).