River Cottage Canteen Bristol is probably a little known, little gem. The newly established progeny of the successful Axminster canteen is set to rise in popularity, if not for the good tasting, honest grub then for the league of more sustainably aware and environmentally sound restaurants popping up throughout the country. Unlike some of these restaurants, River cottage doesn't pang of pretentiousness but instead provides a great, no fuss, reasonably priced and family friendly place to eat.
To celebrate the end of National Vegetarian Week and Bristol Veg Fest, we dined at River cottage. Also in celebration, RC Bris made a very brave move and declared an all vegetarian menu for the whole day. I'd like to hope that not only vegetarians sampled its delights, but also that meat eaters were able to taste some great vegetarian food to satisfy any pallet. Although I myself was joined by two meat eaters I can't help remembering the moment when dinning in a gorgeous vegan restaurant in York, a family of 'meat eaters' sat down, peered at their menus and promptly left again... I think the lack of mysterious pulses and whole foods and also the safety blanket of 'chips on the side' make RC an ideal place for a first veggie dining experience.
River Cottage Bristol's informal dinning area and welcoming staff made it a real pleasure to eat out. The service was perhaps slow at times but easily forgiven as they're still finding their feet. Their 'open kitchen' or 'food theater' is a love it or hate it thing but the bustle and array of ingredients really added to the relaxed atmosphere. Now down to the food! It was fresh, flavorsome and in some cases, down right beautiful. Among the starters were aubergine and feta parcels and fava bean falafels. Pickled racchio pizzas and freshly made flatbreads were all baked in the stone based oven on display. I'ts a mean feat to achieve such a degree of satisfaction when the food actually tastes like its doing you good, but River Cottage managed it. With their ever changing menus in time with the seasons, they won't fail to get returning customers. So if you're looking for somewhere refreshingly local, environmentally conscious and down right tasty it is definitely worth a visit.
Eat local, Eat seasonal, Eat well.
Small Cook xx
I'll be honest with you... This was one of those days where you get in late and are desperately searching for that quick and easy thing to fill your late night supper need. When I tasted this dish, it was so fresh and delicious (healthy too!) that I'd thought I'd share it with you. I love this time of year, there's lots of gorgeous greens coming into season and asparagus is one of my ultimate favourites. Asparagus is one of those vegetables that our British farms do so well. The likelihood is that asparagus is grown on your doorstep around this time of year so make sure you check the label! Say no to Spain and yes to Ross-on-Wye!
In a little oil cook chopped asparagus and mushrooms until tender or al dente or whatever the fashionable way to eat asparagus is these days.... add a clove of sliced garlic and a heaped teaspoon of pesto. At the last moment I added a handful of baby spinach leaves and double podded broad beans just to warm through. Serve this salad with crumbled goats cheese and a gooey poached egg, spring on a plate!
Enjoy!
Small Cook xx
National vegetarian week is here, not only a celebration of the best veggie food around but also a great chance for non veggies to roll up their sleeves and challenge themselves to cook up some fantastic veggie delights!
I often hear the phrase " I couldn't go veggie, I love my roast dinners to much' but what would a roast dinner be without the veg after all?! So take a chance on the humble vegetable, you might surprise yourself. Increasing the number of vegetarian meals you consume in the week could have a wondrous affect not only on your health but animal welfare and the environment around us too! So big happy cow smiles all round!
Vegetarian cooking can be surprisingly simple yet delicious, but if you're struggling for ideas just remember even some of the best restaurants still get it wrong (Veggie lasagnas and grilled field mushrooms are so last decade!). Why not try easy lentil dahl a simple Indian dish with a taste and nutritional content out of this world!
Eat Local, Eat Seasonal, Eat Well.
Small cook xx
Lentil Dahl
Finely chop one onion and add to a pan with a little vegetable oil. Once this has softened add 3 cloves of crushed garlic and a thumb sized amount of grated ginger, cook until aromatic. Add a teaspoon of turmeric, two teaspoons of ground coriander and 1 cup of red lentils. Stir this for a moment then add 2 cups of water, leave this to simmer until the water has been absorbed and the lentils are soft, add 2 diced tomatoes and cook through for added texture. Dahl is not traditionally a spicy dish so if you like it hot add some chilly flakes and add salt to taste.
Why not try serving with onion bahjis and a cucumber and mint dip?
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