River Cottage Veg

11 November 2011

Next he pays a visit to David Bailey, one of the best vegetarian chefs in the country. 

David wows Hugh with his Asian inspired cooking, and more importantly reassures him that there are good times ahead on his vegetable adventures. 

On his return to River Cottage, Hugh's first challenge is to put on a full summer BBQ without so much as a sausage - let alone his beloved hog roast.  Time for some delicious halloumi, tomato and potato kebabs and a vibrant carrot, cashew and orange salad

A forage in the wild larder proves even more fruitful, with tasty samphire for chard and samphire tarts and seaweed for dulce rosti.

 

Hugh and Gill head into the kitchen to cook up something delicious with the fresh baby veg. Gill uses three varieties of beetroot for his tart whilst Hugh makes a simple summer salad with pearl spelt, new potatoes, baby carrots, peas and broad beans.

Hugh then catches up with his smallholding pals at Bramble Farm in Bristol who started their inner city farm three years ago, and takes them to meet ‘Permaculture' Mike, a local expert in lazy veg growing. Here Mike selects ‘useful plants' to grow together and help improve the soil.   

Back at River Cottage restaurant Tim is still trying to win over customers with his meat-free meals, and this week he's going back to basics with a classic Italian snack, broad bean bruschetta. To tempt the meat eating elite he's sourcing some delicious cheese to go with it...

Hugh goes on the hunt for some meat-free protein, and once again pushes the boundaries of the edible, climbing what ought to be un-climbable monkey puzzle trees to reach their precious nuts.  Monkey puzzle trees are prehistoric and can be 30 - 40 metres high. Harvesting nuts this high is a perilous feat, and Hugh's brave enough to have a go.

Meanwhile, Hugh and head gardener Mark convince the local horticultural show to judge their entries on taste rather than looks; but they don't count on coming up against a green-fingered man of the cloth.

 

With celebration dinners nearly always revolving around a big slab of meat, Hugh is taking on the ultimate foody challenge - catering a wedding 100% vegetarian. He has convinced husband and wife-to-be Louise and Phil, a veggie and a carnivore respectively, to have a vegetable banquet that will satisfy all their guests.

First up for the happy couple is making some of their own cherry plum wine for the wedding breakfast. But as they crush the fruits barefoot in a barrel they start to wonder what they've let Hugh talk them into...

Meanwhile, in preparation for perfecting their veggie banquet Hugh heads to visit Jagdish Ghelani, owner of Indigo restaurant in Leicester who regularly prepares South Indian speciality dishes for feasts for over 450 people. He's on hand to teach Hugh some tricks of how to balance the courses and styles of cuisines, and all the vegetables and flavours they use for their own vegetarian banquets. Hugh is soon completely won over by the wonderful food Jag's team prepare and is soon making masala dosa's, or at least trying to!

The following day however Hugh has to help Jag and his kitchen team feed 750 people at an Indian wedding ceremony. Can he cut the mustard with his dosa's being cooked to order? Or is Hugh out of his depth with this new cuisine?

Once back at River Cottage Hugh begins perfecting his curries with a fresh homemade aubergine and bean curry. He also knocks up a treat for the River Cottage gardeners - some stuffed courgette flowers.

But with the wedding looming, can Hugh and his team rise to the occasion and deliver a magnificent vegetable feast fit for the bride and groom and their 75 guests?  

 

Renowned carnivore and enthusiastic exponent of the hog roast, Hugh Fearnley Whittingstall loves animals alive and on his plate. Meat and fish have been at the heart of the British menu for decades. Many people feel no meal is complete without them.

The demand for so much meat and fish is leading to problems across the world for human health, the health of the animals and the quality of the meat and fish we eat.

But there's a simple way to help ease the situation - Hugh wants the nation to eat more veg.  It's time to rediscover the joys of vegetables and sate our appetite for meat. And if anyone can rustle up some vegetable delights then its Hugh.

He has challenged himself to spend the summer as a vegetarian, and see just what simply pleasures are being overlooked.   

Travelling the UK in search of committed veggies who love their food, Hugh learns all about a new world of flavours from all corners of the globe that have one thing in common - no meat allowed.

At River Cottage, he'll put all his new discoveries into practice, filling his boots with the finest natural foods, teaching new ways with familiar ingredients, and once again eating the apparently uneatable.

 

 

Next he pays a visit to David Bailey, one of the best vegetarian chefs in the country. 

David wows Hugh with his Asian inspired cooking, and more importantly reassures him that there are good times ahead on his vegetable adventures. 

On his return to River Cottage, Hugh's first challenge is to put on a full summer BBQ without so much as a sausage - let alone his beloved hog roast.  Time for some delicious halloumi, tomato and potato kebabs and a vibrant carrot, cashew and orange salad

A forage in the wild larder proves even more fruitful, with tasty samphire for chard and samphire tarts and seaweed for dulce rosti.

 

Hugh and Gill head into the kitchen to cook up something delicious with the fresh baby veg. Gill uses three varieties of beetroot for his tart whilst Hugh makes a simple summer salad with pearl spelt, new potatoes, baby carrots, peas and broad beans.

Hugh then catches up with his smallholding pals at Bramble Farm in Bristol who started their inner city farm three years ago, and takes them to meet ‘Permaculture' Mike, a local expert in lazy veg growing. Here Mike selects ‘useful plants' to grow together and help improve the soil.   

Back at River Cottage restaurant Tim is still trying to win over customers with his meat-free meals, and this week he's going back to basics with a classic Italian snack, broad bean bruschetta. To tempt the meat eating elite he's sourcing some delicious cheese to go with it...

Hugh goes on the hunt for some meat-free protein, and once again pushes the boundaries of the edible, climbing what ought to be un-climbable monkey puzzle trees to reach their precious nuts.  Monkey puzzle trees are prehistoric and can be 30 - 40 metres high. Harvesting nuts this high is a perilous feat, and Hugh's brave enough to have a go.

Meanwhile, Hugh and head gardener Mark convince the local horticultural show to judge their entries on taste rather than looks; but they don't count on coming up against a green-fingered man of the cloth.

 

With celebration dinners nearly always revolving around a big slab of meat, Hugh is taking on the ultimate foody challenge - catering a wedding 100% vegetarian. He has convinced husband and wife-to-be Louise and Phil, a veggie and a carnivore respectively, to have a vegetable banquet that will satisfy all their guests.

First up for the happy couple is making some of their own cherry plum wine for the wedding breakfast. But as they crush the fruits barefoot in a barrel they start to wonder what they've let Hugh talk them into...

Meanwhile, in preparation for perfecting their veggie banquet Hugh heads to visit Jagdish Ghelani, owner of Indigo restaurant in Leicester who regularly prepares South Indian speciality dishes for feasts for over 450 people. He's on hand to teach Hugh some tricks of how to balance the courses and styles of cuisines, and all the vegetables and flavours they use for their own vegetarian banquets. Hugh is soon completely won over by the wonderful food Jag's team prepare and is soon making masala dosa's, or at least trying to!

The following day however Hugh has to help Jag and his kitchen team feed 750 people at an Indian wedding ceremony. Can he cut the mustard with his dosa's being cooked to order? Or is Hugh out of his depth with this new cuisine?

Once back at River Cottage Hugh begins perfecting his curries with a fresh homemade aubergine and bean curry. He also knocks up a treat for the River Cottage gardeners - some stuffed courgette flowers.

But with the wedding looming, can Hugh and his team rise to the occasion and deliver a magnificent vegetable feast fit for the bride and groom and their 75 guests?  

 

Renowned carnivore and enthusiastic exponent of the hog roast, Hugh Fearnley Whittingstall loves animals alive and on his plate. Meat and fish have been at the heart of the British menu for decades. Many people feel no meal is complete without them.

The demand for so much meat and fish is leading to problems across the world for human health, the health of the animals and the quality of the meat and fish we eat.

But there's a simple way to help ease the situation - Hugh wants the nation to eat more veg.  It's time to rediscover the joys of vegetables and sate our appetite for meat. And if anyone can rustle up some vegetable delights then its Hugh.

He has challenged himself to spend the summer as a vegetarian, and see just what simply pleasures are being overlooked.   

Travelling the UK in search of committed veggies who love their food, Hugh learns all about a new world of flavours from all corners of the globe that have one thing in common - no meat allowed.

At River Cottage, he'll put all his new discoveries into practice, filling his boots with the finest natural foods, teaching new ways with familiar ingredients, and once again eating the apparently uneatable.

 

 

Next he pays a visit to David Bailey, one of the best vegetarian chefs in the country. 

David wows Hugh with his Asian inspired cooking, and more importantly reassures him that there are good times ahead on his vegetable adventures. 

On his return to River Cottage, Hugh's first challenge is to put on a full summer BBQ without so much as a sausage - let alone his beloved hog roast.  Time for some delicious halloumi, tomato and potato kebabs and a vibrant carrot, cashew and orange salad

A forage in the wild larder proves even more fruitful, with tasty samphire for chard and samphire tarts and seaweed for dulce rosti.

 

Hugh and Gill head into the kitchen to cook up something delicious with the fresh baby veg. Gill uses three varieties of beetroot for his tart whilst Hugh makes a simple summer salad with pearl spelt, new potatoes, baby carrots, peas and broad beans.

Hugh then catches up with his smallholding pals at Bramble Farm in Bristol who started their inner city farm three years ago, and takes them to meet ‘Permaculture' Mike, a local expert in lazy veg growing. Here Mike selects ‘useful plants' to grow together and help improve the soil.   

Back at River Cottage restaurant Tim is still trying to win over customers with his meat-free meals, and this week he's going back to basics with a classic Italian snack, broad bean bruschetta. To tempt the meat eating elite he's sourcing some delicious cheese to go with it...

Hugh goes on the hunt for some meat-free protein, and once again pushes the boundaries of the edible, climbing what ought to be un-climbable monkey puzzle trees to reach their precious nuts.  Monkey puzzle trees are prehistoric and can be 30 - 40 metres high. Harvesting nuts this high is a perilous feat, and Hugh's brave enough to have a go.

Meanwhile, Hugh and head gardener Mark convince the local horticultural show to judge their entries on taste rather than looks; but they don't count on coming up against a green-fingered man of the cloth.

 

With celebration dinners nearly always revolving around a big slab of meat, Hugh is taking on the ultimate foody challenge - catering a wedding 100% vegetarian. He has convinced husband and wife-to-be Louise and Phil, a veggie and a carnivore respectively, to have a vegetable banquet that will satisfy all their guests.

First up for the happy couple is making some of their own cherry plum wine for the wedding breakfast. But as they crush the fruits barefoot in a barrel they start to wonder what they've let Hugh talk them into...

Meanwhile, in preparation for perfecting their veggie banquet Hugh heads to visit Jagdish Ghelani, owner of Indigo restaurant in Leicester who regularly prepares South Indian speciality dishes for feasts for over 450 people. He's on hand to teach Hugh some tricks of how to balance the courses and styles of cuisines, and all the vegetables and flavours they use for their own vegetarian banquets. Hugh is soon completely won over by the wonderful food Jag's team prepare and is soon making masala dosa's, or at least trying to!

The following day however Hugh has to help Jag and his kitchen team feed 750 people at an Indian wedding ceremony. Can he cut the mustard with his dosa's being cooked to order? Or is Hugh out of his depth with this new cuisine?

Once back at River Cottage Hugh begins perfecting his curries with a fresh homemade aubergine and bean curry. He also knocks up a treat for the River Cottage gardeners - some stuffed courgette flowers.

But with the wedding looming, can Hugh and his team rise to the occasion and deliver a magnificent vegetable feast fit for the bride and groom and their 75 guests?  

 

Renowned carnivore and enthusiastic exponent of the hog roast, Hugh Fearnley Whittingstall loves animals alive and on his plate. Meat and fish have been at the heart of the British menu for decades. Many people feel no meal is complete without them.

The demand for so much meat and fish is leading to problems across the world for human health, the health of the animals and the quality of the meat and fish we eat.

But there's a simple way to help ease the situation - Hugh wants the nation to eat more veg.  It's time to rediscover the joys of vegetables and sate our appetite for meat. And if anyone can rustle up some vegetable delights then its Hugh.

He has challenged himself to spend the summer as a vegetarian, and see just what simply pleasures are being overlooked.   

Travelling the UK in search of committed veggies who love their food, Hugh learns all about a new world of flavours from all corners of the globe that have one thing in common - no meat allowed.

At River Cottage, he'll put all his new discoveries into practice, filling his boots with the finest natural foods, teaching new ways with familiar ingredients, and once again eating the apparently uneatable.