Sunday dinner for two:
butternut (I used pumpkin) and peanut butter soup
squash, butter, chopped onion, chili flakes, chopped ginger, chopped garlic,
salt and pepper, I used prawn stock , peanut butter, lime juice, chopped cilantro,
toasted almond flakes, cilantro and cream fraiche for garnish.
from pages 278-279 of
|Hugh Fernley-Whittingstall's River Cottage Every Day|
The group at The Cottage Cooking Club
headed by the lovely leader
We are attempting to cook from both River Cottage Every Day (RCED) for all,
and River Cottage Love Your Leftovers (RCLYL) - optional!
I will do a round up of the dishes I make from Hugh's book on the 28th
of each month, but since I cannot wait that long, I am posting them as I make them!
Cookbook Countdown has a new website :