Category: River Cottage

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Roast Potatoes with Lemon, Rosemary and Thyme

Roast Potatoes with Lemon, Rosemary and Thyme
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1168 calories
271 g
0 g
2 g
33 g
1 g
1559 g
263 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
1559g
Amount Per Serving
Calories 1168
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 263mg
11%
Total Carbohydrates 271g
90%
Dietary Fiber 24g
94%
Sugars 13g
Protein 33g
Vitamin A
2%
Vitamin C
290%
Calcium
28%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lbs new potatoes
  2. 2 lemons, plus an extra lemon half
  3. 7-8 garlic cloves, skin on, lightly squashed
  4. Several sprigs rosemary
  5. Several sprigs thyme
  6. olive or rapeseed oil
  7. sea salt
  8. freshly ground black pepper
Instructions
  1. Wash the potatoes to remove the dirt but try not to remove the skins. Up to, say, golf-ball size, they can be roasted whole, but any larger than that and they should be cut into halves or quarters. Parboil the potatoes in a pan of salted water for 5 minutes, then drain and leave to dry for a minute or two.
  2. Cut the 2 lemons into thick slices. Put the potatoes in a roasting dish and scatter over the lemon slices, garlic, rosemary and thyme. Trickle oil generously over everything and toss the whole lot together with your hands, making sure each potato is covered in oil. Season well with salt and pepper. Bake in an oven preheated to 200°C for 35–40 minutes, turning everything at least once, until the lemons are starting to caramelise and the potatoes look irresistibly golden brown.
  3. Squeeze on the juice from the extra lemon half, sprinkle with a little more salt and serve immediately.
Adapted from River Cottage Cookbook
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calories
1168
fat
2g
protein
33g
carbs
271g
more
Adapted from River Cottage Cookbook
NoMayo https://nomayo.us/
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Warm Leek and White Bean Salad

Warm Leek and White Bean Salad
Serves 4
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1204 calories
113 g
0 g
72 g
34 g
8 g
691 g
2420 g
11 g
0 g
61 g
Nutrition Facts
Serving Size
691g
Servings
4
Amount Per Serving
Calories 1204
Calories from Fat 634
% Daily Value *
Total Fat 72g
111%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 51g
Cholesterol 0mg
0%
Sodium 2420mg
101%
Total Carbohydrates 113g
38%
Dietary Fiber 26g
102%
Sugars 11g
Protein 34g
Vitamin A
67%
Vitamin C
49%
Calcium
33%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons rapeseed or olive oil
  2. 2 large leeks, trimmed, washed and finely sliced
  3. 1 tin (14 oz) of white beans, drained and rinsed, such as cannellini
  4. 1 heaped tablespoon chopped flat-leaf parsley
  5. Sea salt and freshly ground black pepper
  6. Salad leaves, to serve
  7. MUSTARD DRESSING
  8. 1 tablespoon dijon mustard
  9. 1 teaspoon wholegrain mustard, (optional)
  10. 3 tablespoons rapeseed or extra virgin olive oil
  11. 2 teaspoons cider vinegar
  12. A pinch each of sea salt, freshly ground black pepper, sugar
Instructions
  1. Heat the oil in a large frying pan over a medium heat, then add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn the heat down fairly low and continue to cook, stirring from time to time for 6–7 minutes, until they are soft; don’t let them colour. Add the beans and toss together until heated through. Remove from the heat and stir in the parsley and plenty of black pepper.
  2. For the dressing, whisk all the ingredients together to combine. Add to the pan of warm leeks and beans and stir well.
  3. Divide the salad leaves between 4 plates and spoon the warm bean and leek mixture on top. Serve straight away, accompanied by toasted sourdough bread. Alternatively, forget the leaves and just serve the dressed beans on toast.
Adapted from River Cottage Cookbook
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calories
1204
fat
72g
protein
34g
carbs
113g
more
Adapted from River Cottage Cookbook
NoMayo https://nomayo.us/
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Leftover Pork with Fennel and New Potatoes

Leftover Pork with Fennel and New Potatoes
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1348 calories
102 g
246 g
63 g
99 g
9 g
1218 g
567 g
3 g
0 g
47 g
Nutrition Facts
Serving Size
1218g
Amount Per Serving
Calories 1348
Calories from Fat 560
% Daily Value *
Total Fat 63g
97%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 38g
Cholesterol 246mg
82%
Sodium 567mg
24%
Total Carbohydrates 102g
34%
Dietary Fiber 21g
86%
Sugars 3g
Protein 99g
Vitamin A
22%
Vitamin C
166%
Calcium
34%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large fennel bulbs
  2. 3 tablespoons rapeseed or olive oil
  3. About 12 oz cold cooked new potatoes, cut into chunky pieces
  4. 10-12 oz cold roast pork loin, shoulder or belly, thickly sliced, then cut or torn into strips
  5. 1/2 lemon, juiced
  6. a few roughly torn mint leaves, (optional)
  7. sea salt
  8. freshly ground black pepper
Instructions
  1. Trim the top and bottom from the fennel bulbs. Remove the tough outer layers and cut each bulb in half lengthways. Then place each half, cut-side down, on the board and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the layers together.
  2. Heat the oil in a large frying pan, add the fennel with a pinch of salt and sauté over a medium heat for 6–7 minutes, until tender and golden, or even a little tinged with brown. Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through.
  3. Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.
Adapted from Cottage River Cookbook
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calories
1348
fat
63g
protein
99g
carbs
102g
more
Adapted from Cottage River Cookbook
NoMayo https://nomayo.us/
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Merguez Spice Rub

Merguez Spices for Roasted Meats
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127 calories
9 g
0 g
11 g
2 g
1 g
40 g
4726 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
40g
Amount Per Serving
Calories 127
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 4726mg
197%
Total Carbohydrates 9g
3%
Dietary Fiber 4g
16%
Sugars 1g
Protein 2g
Vitamin A
46%
Vitamin C
5%
Calcium
9%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tsp cumin seeds
  2. 1 tsp coriander seeds
  3. 1 tsp fennel seeds
  4. ½ cinnamon stick, broken up
  5. 1 tsp black peppercorns
  6. A pinch of cayenne pepper or chilli powder
  7. 2 tsp sweet smoked paprika
  8. 2 garlic cloves, finely chopped
  9. Leaves from 2 large rosemary sprigs, finely chopped
  10. 2 tsp sea salt
  11. 2 tsp olive oil
Instructions
  1. Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily - as well as a pool of rich juices.
  2. Roast shoulder of lamb with merguez spices
  3. Prep 15mins Cook 6hrs30mins Servs 6
  4. Method
  5. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn't essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.
  6. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.
  7. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone. You can add another glass of water halfway through, to keep the pan juices ticking along.
  8. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over. Simple accompaniments are all you need: boiled new potatoes (in summer) or some roasted squash (in winter) and a dish of shredded cabbage, greens or kale would be ideal.
Notes
  1. Instructions are for shoulder of lamb. Can be applied to chicken or pork tenderloin just as easily.
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calories
127
fat
11g
protein
2g
carbs
9g
more
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Five-root soup with Pancetta

Five-Root Soup with Bacon
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763 calories
115 g
31 g
27 g
22 g
5 g
1823 g
4873 g
37 g
0 g
19 g
Nutrition Facts
Serving Size
1823g
Amount Per Serving
Calories 763
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 31mg
10%
Sodium 4873mg
203%
Total Carbohydrates 115g
38%
Dietary Fiber 21g
84%
Sugars 37g
Protein 22g
Vitamin A
408%
Vitamin C
160%
Calcium
28%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon rapeseed or olive oil
  2. 3 oz. finely diced unsmoked streaky bacon or pancetta
  3. 1 large onion, finely chopped
  4. 1 cup finely diced carrots
  5. 1 cup finely diced rutabaga
  6. 1 cup finely diced boiling potatoes
  7. 1 cup finely diced parsnip
  8. 1 cup finely diced celery root
  9. 4 cups light vegetable or chicken stock
  10. Sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large saucepan, add the bacon or pancetta and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10–15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.
  2. Pour in the stock and bring to a simmer. Cover and cook for about 15 minutes, until all the vegetables are tender.
  3. Taste the soup and season accordingly. Ladle into warm bowls, scatter over some chives and top with grated cheese.
Notes
  1. The key to success with this soup is to cut the root vegetables small and keep the pieces all about the same size so they cook evenly. It helps to be in a chopping mood when you set about this one. If you don’t have any Cheddar to hand, or you want to go easy on the cheese, you can finish the soup with a trickle of rapeseed or olive oil instead. You could also leave out the bacon to make a vegetarian version.
Adapted from River Cottage Every Day
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calories
763
fat
27g
protein
22g
carbs
115g
more
Adapted from River Cottage Every Day
NoMayo https://nomayo.us/
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Fried Fish with Roasted Tomato Sauce

Fried Fish Fillets with Roasted Tomato Sauce
Serves 4
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2472 calories
139 g
665 g
105 g
253 g
14 g
3767 g
1451 g
76 g
0 g
82 g
Nutrition Facts
Serving Size
3767g
Servings
4
Amount Per Serving
Calories 2472
Calories from Fat 933
% Daily Value *
Total Fat 105g
161%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 42g
Monounsaturated Fat 40g
Cholesterol 665mg
222%
Sodium 1451mg
60%
Total Carbohydrates 139g
46%
Dietary Fiber 34g
137%
Sugars 76g
Protein 253g
Vitamin A
470%
Vitamin C
627%
Calcium
55%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the roasted tomato sauce
  1. 3 pounds ripe, flavorful tomatoes, such as plum tomatoes, halved
  2. 3 garlic cloves, finely chopped
  3. A few sprigs of thyme (optional)
  4. 2 tablespoons canola or olive oil
  5. Sea salt and freshly ground black pepper
  6. 1 bay leaf
  7. A little brown sugar
  8. A little white wine vinegar or cider vinegar
  9. Ground mace
  10. 1 to 2 tablespoons sunflower oil
  11. 3 to 4 tablespoons
  12. all-purpose flour
  13. 4 fish fillets*, ideally with the skin on
  14. *Halibut, black cod, tilapia and Pacific cod
Instructions
  1. First, make the tomato sauce. Preheat the oven to 350°F. Lay the tomato halves, cut side up, in a single layer in a large baking pan. Scatter over the garlic and the thyme, if using, drizzle over the oil, and season generously. Place in the oven and roast for an hour, or until the tomatoes are soft and starting to brown. Tip them into a large sieve and rub through with a wooden spoon; discard the peel and seeds.
  2. Measure the sieved tomato puree, then put it into a wide saucepan with the bay leaf. For every 2 cups puree, add 1 heaping teaspoon of brown sugar, 1 tablespoon of vinegar, and a pinch of mace. Bring to a simmer and cook gently, stirring often, until reduced by one-third one-half to form a thick, glossy sauce - not quite a ketchup, but quite saucy nonetheless. Season to taste and adjust the sugar/vinegar content too, if you like. Set aside while you cook the fish.
  3. Pour the oil into a large frying pan and place over medium heat. Put the flour on a plate and season it well. Lightly dust the fish fillets in the seasoned flour, shaking off the excess, then transfer to the pan, skin side down. Sizzle gently for 4 to 5 minutes, until the skin is crisp, the edges lightly browned, and the flesh about two-thirds cooked through. Turn over and cook for 1 to 2 minutes longer.
  4. Spoon the sauce onto warm serving plates, add the fried fish, and serve with pasta, noodles, or sauteed potatoes.
Adapted from River Cottage Everyday Cookbook
beta
calories
2472
fat
105g
protein
253g
carbs
139g
more
Adapted from River Cottage Everyday Cookbook
NoMayo https://nomayo.us/