I pretty much knew as soon as I opened River Cottage Veg Everyday, Hugh Fearnley-Whittingstall’s latest (and best-selling) televison tie-in, that Hugh’s Leek and Cheese Toastie would be the first recipe I would make from it.
I love any variation on cheese on toast and there are lots of delicious ‘Bready Things’ within the book to try, beginning with a recipe for Magic Bread Dough, which can then be turned into a base for so many things. Bookmarked for late April/early May is Hugh’s Asparagus Pizza, then there’s the Hot Squash fold-over (flat bread filled with squash, garlic, chilli and goat’s cheese) to try as well a good selection of Bruschetta (courgette, cavolo nero) and this lovely Leek and Cheese Toastie. It reminded me of one of our favourite midweek suppers, my Easy Macaroni Cheese with Baby Leeks.
There are so many other recipes I can’t wait to try too, the book is really clearly set out and the recipes are straightforward. Of course, being the carb addict that I am, Ive headed straight for the bread chapter, but there are plenty of Hearty salads, Hefty soups, Store-cupboard suppers and a delectable chapter on Mezze & tapas to experiment with too.
I didn’t make Hugh’s ‘Magic’ bread today, as I was after a really quick lunch, so a country spelt loaf came to the rescue. British leeks are fried in a bit of butter and combined with double cream (I used sour cream which gave it an extra tang) and some lovely mature cheddar, before being perfectly grilled until golden and molten. It’s not diet food!
I came across some more great ‘Posh Cheese on Toast’ recipes in Hugh’s Guardian column, a similar recipe can be found at the bottom of the article, using blue cheese.
I’ve also spotted a new blog event on Jo’s Kitchen called River Cottage Rocks, celebrating all things Hugh FW. You can join in too, creating any River Cottage Recipe until Sunday 12th February. This month’s theme is ‘Everyday Easy’ so I’m sending this straight across, as well as linking up to Simple and in Season here.