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'River Cottage Every Day' on Serious Eats
Taking a cue from Cornish pasties (know in West Cornish dialect as tiddy oggy (!), these are little moon-shaped handheld pastries filled with savory ingredients. Hugh Fearnley-Whittingstall offers up three filling variations in River Cottage Every Day—leftover stew, lentil and squash, and chicken and leek.
Simple, beautiful, and and astonishingly easy to prepare, these Scallops with Pea Purée and Ham are a plate that you'll want to make over and over again until the last of the spring peas are gone. It's got "dinner party" written all over it—the sort of dish that elicits all sorts of oohs and aahs but doesn't require any sort of cheffy skills or serious time commitment in the kitchen.
The classic French version is studded with cherries and baked but the same recipe could be used for nearly any spring or summer fruit. This Rhubarb Clafoutis from River Cottage Every Day by Hugh Fearnley-Whittingstall begins with stalks of rhubarb briefly roasted with orange juice and cinnamon. Once cooled and arranged in a baking pan, an eggy batter is poured over them and the cake is baked until slightly browned and puffy.
This Chorizo Carbonara from Hugh Fearnley-Whittingstall's River Cottage Every Day combines Italian dinner with Mexican breakfast by subbing in spicy crumbled chorizo for bacon or guanciale. Chorizo is crumbled and browned and cooked pasta is added to the pan, mixed with the sausage nuggets, and dressed with beaten eggs and heavy cream. The cream, eggs, and juices from the chorizo cook in the heat from the pasta making, tightening up a bit and making a sauce that coats each strand of spaghetti with sauce that has great dairy richness and an insanely porky smokiness.
The salad of tomatoes, cucumbers, red onions and olives is wonderful on its own, full of bright Mediterranean flavors with just the right amount of heat, but once you put a slice or two of quick-fried halloumi on top all bets are off—it's almost like a Greek salad gone wild. Dipped in flour spiked with smoked paprika, the cheese has a wonderful crust and a moist, salty center, making it into something that you could easily serve (minus the salad) as an hors d'oeuvre or classier version of mozzarella sticks.
Most of us consider cheesecake something to enjoy after a meal, not first thing in the morning, but this Baked Breakfast Cheesecake from Hugh Fearnley-Whittingstall's River Cottage Every Day is full of breakfasty ingredients such as orange juice, oats, eggs, and jam, making it entirely morning-friendly.
Hugh Fearnley-Whittingstall's latest, River Cottage Every Day highlights the simply prepared meals he serves to his family. The premise behind the book is that cooking from scratch using fresh, local ingredients is a possibility for everyone, pretty much everyday. Enter here to win a copy.