ROASTED TOMATO PASSATA (adapted from The River Cottage Preserves) (rest of the directions on blog) 4.5 pounds of ripe tomatoes 7 ounces of thinly sliced shallots or onions 1 head of garlic, cloves peeled and thinly sliced a few sprigs of various herbs, thyme, basil, oregano, parsley, rosemary, (I use one sprig of each if I have them) 1 teaspoon of sea salt freshly ground pepper 1/4 cup good olive oil 2 Tablespoons of balsamic vinegar (optional)

ROASTED TOMATO PASSATA (adapted from The River Cottage Preserves) (rest of the directions on blog) 4.5 pounds of ripe tomatoes 7 ounces of thinly sliced shallots or onions 1 head of garlic, cloves peeled and thinly sliced a few sprigs of various herbs, thyme, basil, oregano, parsley, rosemary, (I use one sprig of each if I have them) 1 teaspoon of sea salt freshly ground pepper 1/4 cup good olive oil 2 Tablespoons of balsamic vinegar (optional)

Shortbread - River Cottage Baking recipes: biscuits

River Cottage Baking recipes: biscuits

River Cottage Baking recipes: The basic bread recipe

River Cottage Baking recipes: The basic bread recipe

This is a simplified bread recipe, which can be adapted to create a host of different breads, the recipes and ingredients for which are listed below, from Hugh Fearnley Whittingstall's River Cottage Baking.

'river cottage veg' cookbook, and recipe for macaroni peas - A Way To Garden

'river cottage veg' cookbook, and recipe for macaroni peas

'river cottage veg' cookbook, and recipe for macaroni peas - A Way To Garden

River cottage broad bean hummus! I recommend being generous with the garlic and lemon juice.

River cottage broad bean hummus! I recommend being generous with the garlic and lemon juice.

River Cottage Potato salad with dill and pickled red onion

Potato salad with dill and pickled red onion

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