Welcome to our recipe archive. To begin with you'll find our recipes organised according to the seasonality of principal ingredients - a selection of recipes for each month. As we build up the archive, we'll also introduce a "search by ingredient" facility - we'll let you know when this happens!
Ricotta and Nettle Gnocchi
This is a variation on a classic gnocchi verde, which is traditionally made with spinach. You can, of course, use spinach instead of nettles...
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Smoky Welsh Rarebit
A good Welsh rarebit is so much more than cheese on toast. It’s quick-fix comfort food of the highest order, and a great dish with which to confront a cold snap.
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Smoked Pollack and Spinach tart
This is a River cottage favourite. The balance of lightly salty, smoky fish, sweet onion and earthy spinach in a creamy, just-set custard is comfort food nirvana.
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Nettle Soup
This is my basic recipe for nettle and other ‘wild greens’ soups, including fat hen and chickweed. A well-made nettle soup is no mere emergency fodder, but a truly luxurious dish...
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Brandade
Brandade is a traditional Provençal dish, and a very rich and comforting one. The combination of buttery mash, salty fish and plenty of garlic really hits the spot...
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Rhubarb and Custard Trifle
This simple trifle is my favourite rhubarb pudding. You can, if you like, top it with a mound of stiffly whipped cream and a sprinkling of toasted almonds. But I prefer the pure rhubarb and custard version.
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Primrose and Champagne Jelly
This is an Edwardian dish, which I made, somewhat sceptically I have to admit, for the television series Treats from the Edwardian Country House. It turned out to be a delicious, adult concoction...
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Simnel Cake
This light, fruity cake is ideal for an Easter feast...
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Drop Scones
Spread each of these with a little butter and sprinkle a little sugar on top, or serve them buttered and spread with jam, lemon curd or honey. Eat quickly, while they are still hot...
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