Done (May 2014 - April 2016)

1. From the chapter "Comfort Food & Feast":

Aubergine parmigiana (page 18) - July 2014
Chachouka (page 20) - December 2015
Peperonata (page 20) - July 2015
Pinto bean chili (page 23) - September 2014
Chard and new potato curry (page 24) - August 2014
Winter kale and potato curry (page 24) - January 2016
Cauliflower and chickpea curry (page 27) - October 2015
Aubergine and green bean curry (page 29) - August 2015
North African squash and chickpea stew (page 30) - March 2016
Squash and fennel lasagne (page 33) - February 2016
Kale and mushroom lasagne (page 34) - January 2015
Chilies stuffed with beans (page 36) - April 2015
Stuffed cabbage leaves (page 38) - November 2014
Squash stuffed with leeks (page 40) - January 2016
Spinach, penne and cheese spoufflé (page 43) - May 2015
Courgette penne spoufflé (page 43) - March 2016
Lettuce, spring onion and cheese tart (page 44) - June 2014
Beet top (or chard) and ricotta tart (page 47) - June 2015
Baby beet tarte tatin (page 48) - October 2014
Courgette and rice filo pie (page 51) - May 2014
Swede (rutabaga) potato pasties (page 52) - February 2016
Corner shop spanakopita (page 54) - December 2014
Mushroom ragout with soft polenta (page 57) - February 2016
Chili, cheese and rosemary polenta with tomato sauce (page 58) - November 2015
Potato dauphinoise (page 60) - March 2016
Sweet potato and peanut gratin (page 63) - February 2016
Three-root boulangère (page 64) - March 2016

2. From the chapter "Hearty Salads":

Herby, peanutty, noodly salad (page 71) - May 2015
Spelt salad with squash and fennel (page 72) - January 2015
Summer spelt salad (page 72) - August 2015
Tahini-dressed courgette and green bean salad (page 74) - August 2014
New potato, tomato and boiled egg salad (page 76) - June 2014
New potato salad „tartare“ (page 79) - June 2015
Lettuce, egg and fried bread salad (page 80) - April 2015
Rocket, fennel and puy lentil salad (page 82) - May 2014
Fish-free salad nicoise (page 85) - September 2014
Panzanella (page 86) - July 2014
Couscous salad with herbs and walnuts (page 89) - November 2014
Summer Couscous Salad (page 89) - July 2015
Roasted parsnip, puy lentil and watercress salad (page 90) - October 2015
Roasted baby beetroot with walnuts and yoghurt dressing (page 92) - December 2014
Warm salad of mushrooms and roasted squash (page 94) - October 2014

3. From the chapter "Raw Assemblies":

Shaved summer veg (page 100) - July 2014
Radishes with butter and salt (page 102) - May 2014
Fennel and goat´s cheese (page 102) - September 2014
Crudités with tarrator sauce (page 105) - June 2014
Carrot, orange and cashews (page 107) - October 2014
Celeriac with apple, raisins and parsley (page 107) - February 2015
Brussels sprouts, apple and cheddar (page 108) - December 2014
Cauliflower with toasted seeds (page 108) - January 2015
Red cabbage, parsnip, orange and dates (page 110) - April 2015
Beetroot with walnuts and cumin (page 113) - October 2015
Asian-inspired coleslaw (page 115) - August 2014
Kohlrabi carpaccio (page 116) - May 2015
Celery, orange and pecans (page 116) - November 2015
Chicory, pears and salty-sweet roasted almonds (page 118) - November 2014
Tomatoes with herbs (page 121) - June 2015
Tomatoes with Thai dressing (page 121) - August 2015
Avocado and ruby grapefruit with chili (page 122) - February 2015
Marinated cucumber with mint (page 122) - July 2015

4. From the chapter "Hefty Soups":

Mushroom stock (page 130) - April 2015
River Cottage summer garden soup (page 132) - July 2014
Cucumber and lettuce vichyssoise (page 134) - June 2014
Gazpacho (page 137) - August 2014
Mexican tomato and bean soup (page 138) - July 2015
Pea and parsley soup (page 141) - May 2014
Fennel and celeriac soup with orange zest (page 142) - January 2015
Roasted beetroot soup with horseradish cream (page 144) - February 2015
Porotos granados (page 146) - October 2015
Chickpea, chard and porcini soup (page 149) - August 2015
Ribollita (page 151) - June 2015
Creamy mushroom soup (152) - April 2015
Mushroom stoup (page 154) - December 2015
Parsnip and ginger soup (page 157) - November 2015
Chestnut and sage soup (page 158) - November 2014
Pearl barley broth (page 160) - May 2015
Puy lentil and spinach soup (page 162) - September 2014
Cannellini bean and leek soup (page 165) - October 2014
Curried sweet potato soup (page 166) - December 2014

Curried red lentil soup (page 166) - Januray 2016

5. From the chapter "Bready Things":

Magic bread dough (page 172-74) - February 2015 and June 2015
River Cottage garlicky flatbreads (page 176) - April 2015
Crostini  (page 178) - (November 2014)
Beetroot pizza with cheddar (page 180) - January 2015
Pizza with new potatoes and blue cheese (page 182) - June 2014
Asparagus pizza (page 185) - May 2014
Kale and onion pizza  (page 186) - October 2014
Hot squash foldover (page 189) - November 2015
Refried beans foldover (page 190) - February 2015
Nachos with refried beans (page 190) - March 2016
Spicy carrot and chickpea pocket (page 193) - December 2015
Two veggie sarnies  (page 195) - September 2014
Bruschetta with broad beans and asparagus (page 196) - July 2014
Bruschetta with garlicky broad bean purée, ricotta and mint (page 196) - June 2015
Tomato bruschetta (page 199) - August 2014
Celery and blue cheese bruschetta (page 199) - July 2015
Bruschetta with cavolo nero (page 200) - December 2014
Courgette (zucchini) bruschetta (page 200) - May 2015
Leek and cheese toastie (page 202) - August 2015
Squash and walnut toastie (page 204) - January 2016
Apple and blue vinny toastie (page 204) - February 2016
The vegiflette toastie (page 206) - March 2016
Various rarebits (page 209)  - April 2016
Poached egg on toast (page 210) - October 2015

6. From the chapter "Store-Cupboard Suppers":

Tomato, thyme and goat´s cheese tart (page 216) - July 2014
Basil and mozzarella tart (page 216) - October 2015
Blue cheese and chives tart (page 216) - December 2015
Rosemary and pecorino tart (page 216) - February 2016
Upside-down onion tart (page 218) - April 2015
Spring onion galette (page 220) - May 2014
Cheesey peasy puff turnover (page 220) - February 2015
Green beans, new potatoes and olives (page 222) - July 2015
Potatoes and „deconstructed pesto“ (page 222) - February 2016
Spicy merguez oven chips with yoghurt dip (page 225) - May 2015
Roasted new potatoes with harissa (page 225) - March 2016
Twice baked potatoes (page 226) - November 2014
Curried bubble and squeak (page 228) - January 2015
Quick couscous salad with peppers and feta (page 231) - August 2014
Tomato and olive couscous (page 231) - June 2015
Moroccan spiced couscous (page 231) - January 2016
Frittata with summer veg and goat´s cheese (page 232) - June 2014
Oven-roasted roots frittata (page 234) - September 2014
Summer garden lentils niçoise (page 237) - August 2015
Lentil and tomato salad (page 237) - November 2015
Lentils with beetroot and feta (page 237) - February 2016
Dressed Puy lentils (page 237)  - March 2016
Dhal (page 238) - March 2016
White beans with artichokes (page 240) - October 2014
White bean salad with tomatoes and red onions (page 240) - February 2016
Raid-the-larder bean and spelt broth (page 243) - April 2016
Chickpea ketchup curry OR Ketchup chilli (page 245) - April 2016
Quick chickpea pasta (page 246) - December 2014
Chickpeas with cumin and spinach (page 246) - January 2016
DIY „pot“ noodles (page 248) OR Curried Mushroom pot (page 248) - February 2016

7. From the chapter "Pasta & Rice":

Pasta with raw tomato (page 254) - July 2014
Pasta with new potatoes, green beans and pesto (page 256) - April 2015
Mushroom risoniotto (page 258) - September 2014
Pasta with greens, garlic and chilli (page 261) - February 2015
Pasta with broccoli (page 261) - May 2015
Orecchiette with chickpeas and cavolo nero (page 261) - October 2015
Pasta with fennel, rocket and lemon (page 262) - August 2014
Macaroni peas (page 264) - June 2015
Linguine with mint and almond pesto (page 266) - April 2016
Baby carrot and broad bean risotto (page 269) - June 2014
Leek risotto with chestnuts (page 270) - December 2014
Arancini (page 270) - December 2015
Tomato and mozzarella risotto (page 272) - August 2015
Vegetable biryani (page 274) - March 2016
Vegeree (page 276) - October 2014
Quinoa with courgettes and onions (page 279) - May 2014
Quinoa with leeks (page 279)  - April 2016
Kale speltotto with goat´s cheese (page 280) - November 2015
Swede speltotto (page 283) - November 2014
New potato gnocchi (page 284) - April 2016
Summer stir-fry with egg-fried rice (page 286) - July 2015
Winter stir-fry with Chinese five-spice (page 288) - February 2015

8. From the chapter "Mezze & Tapas":

Pistachio dukka (page 294) - June 2015
Lemony guacamole and Carrot hummus (page 296) - May 2014
Cambodian wedding day dip (page 299) - May 2015
Cannelli bean hummus (page 300) - April 2015
Beetroot and walnut hummus (page 300) - November 2015
Artichoke and white bean dip (page 303) - January 2015
Baba ganoush (page 303) - February 2015
Oven-dried tomatoes (page 304) - October 2015
Caponata (page 307) - August 2014
Vegetable tempura with chili dipping sauce (page 308) - June 2014
Simple globe artichokes (page 310) - July 2015
Marinated courgettes (zucchini) with mozzarella (page 314) - July 2014
Broccoli salad with Asian-style dressing (page 316) - October 2014
Broad beans with herbed goat´s cheese (page 316) - August 2015
Cauliflower pakors with tamarind raita (page 318) - September 2014
Flat onion bhajis (page 318) - Januaary 2016
Spinach and thyme pasties (page 326) - April 2016
Spiced spinach and potatoes (page 321) - April 2016
Patatas bravas (page 322) - November 2014
Sweetcorn fritters with coriander or mint raita (page 325) - December 2014

9. From the chapter "Roast, Grill & Barbecue":

Chargrilled summer veg (page 332) - July 2014
Halloumi, new potato and tomato kebabs (page 334) - June 2015
Charred baby leeks with romesco (page 336) - July 2015
Griddled asparagus spears with lemon dressing (page 339) - May 2015
Grilled aubergines with chili and honey (page 340) - October 2015
Honey roasted cherry tomatoes (page 343) - June 2014
Seared chicory with blue cheese (page 343) - January 2016
Roasted aubergine boats (page 344) - May 2014
Roasted squash (page 346) - September 2014
Stuffed peppers with new potatoes, feta and pesto (page 349)  - August 2015
Roasted potatoes and aubergines (page 351) - January 2015
Roasted spiced aubergines with chickpeas (page 351) - April 2016
Roasted brussels sprouts with shallots (page 352) - October 2014
Roasted cauliflower with lemon and paprika (page 352) - October 2014
Caramelised carrots with gremolata (page 355) - August 2014
Roasted parsnip chips (page 357) - November 2014
Roast new potatoes with two mojo sauces (page 358) - November 2015
Roasted roots with apple and rosemary (page 361) - December 2014
Oven-roasted ratatouille OR Dry-roasted ratatouille (page 362) - April 2016
Roasted squash and shallots with merguez chickpeas (page 365) - February 2015

10. From the chapter "Side Dishes":

Steamed veg with a hint of garlic (page 372) - June 2014
Garlic and caraway (fall) greens (page 372) - October 2015
Runner beans with tarragon and lemon (page 375) - September 2014
Runner beans with tomatoes and garlic (page 375) - July 2015
Stir-fried cauliflower (page 376) - May 2014
Cheat´s cauliflower cheese (page 378) - August 2015
Leeks (and greens) with coconut milk (page 378) - June 2015
Celery gratin (page 380) - April 2015
Jerusalem artichoke frying pan gratin (page 382) - November 2015
Swede with onion and sage (page 382) - January 2016
Big baked mushrooms (page 385) - January 2015
Salsify purée (page 387) - December 2014
Garlicky, minty mushy peas (page 387) - May 2015
Creamy potato and celeriac mash (page 388) - November 2014
Potato Rösti (page 391) - February 2015
Roasted tomato ketchup (page 397) - August 2014

11. From the chapter "Sweet Asides":


Pumpkin and raisin tea loaf (page 394) - October 2014

Tea loaf of your choosing (either courgettes/zucchinis, carrots or beetroot) (page 394)
Chocolate and beetroot ice cream and Pea and mint ice cream (page 397) - July 2014
Tourte de blette (page 398) - January 2016

That is 220 completed recipes - divided in 22 months plus 2 make-up months.