June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
    Read more…

November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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River Cottage's Kale and mushroom lasange

By
River Cottage Veg
Added
05 December, 2016

Kale & mushroom lasagne



SERVES 6
About 300g curly kale or cavolo nero, tough stalks removed
30g butter
500g mushrooms, sliced
2 garlic cloves, finely chopped
A few sprigs of thyme, leaves only, chopped
175g lasagne sheets (fresh is best, but dried is fine)
20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, grated
A little rapeseed or olive oil
Sea salt and freshly ground
black pepper

FOR THE BÉCHAMEL SAUCE
750ml whole milk
1 bay leaf
1 onion, roughly chopped
1 celery stalk, roughly chopped
A few black peppercorns
50g unsalted butter
50g plain flour
2 teaspoons Dijon mustard

Preheat the oven to 180°C/Gas Mark 4. Heat the milk for the béchamel sauce with the bay leaf, onion, celery and peppercorns until just below simmering. Remove from the heat and set aside to infuse. 

Roughly shred the kale or cavolo nero. Put into a large saucepan and just cover with cold water. Add salt. Bring to the boil, reduce the heat and simmer for 2–3 minutes, until just tender. Drain well and set aside.

Heat half the butter in a large, wide frying pan over a medium heat. Add half the mushrooms and some salt and pepper. Increase the heat and fry, stirring often, for 5–10 minutes, until the liquid released by the mushrooms has evaporated and they are starting to reduce, concentrate and caramelise. Stir in half the garlic and half the thyme, cook for a minute longer, then remove to a bowl. Repeat to cook the remaining mushrooms and set aside.
Gently reheat the infused milk, then strain. Heat the butter for the béchamel sauce in a large saucepan. Stir in the flour to form a smooth roux and cook gently for a minute or two. Remove from the heat. Add about a quarter of the hot milk and beat vigorously until smooth. Repeat with the remaining milk, adding it in 2 or 3 lots, until you have a smooth sauce. Return to the heat and cook for a few minutes, stirring often, allowing it to bubble gently until thickened. Stir in the mustard, then add some salt and pepper.

Stir about half of the béchamel sauce into the kale; put to one side.

Spread half the remaining béchamel over the bottom of a 28 x 22cm (or thereabouts) ovenproof dish. Layer a third of the lasagne sheets in the dish, then spoon the kale over the top. Add another layer of lasagne, then the mushrooms. Finish with a final layer of pasta and
the remaining béchamel.

Scatter over the cheese and add a trickle of oil. Bake for about 30 minutes until golden. Serve straight away.

ENTERTAINING, RIVER COTTAGE STYLE

THE BEST OF RIVER COTTAGE EVERYDAY

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