Everyone needs a little help now and again. The River Cottage Questions section allows you to put your poser in front of the world's most knowledgable foodie online community, so whatever it is - fire away!Ask a question
Hugh, please could you help ?
I really liked the recipe that Tim created for a cheese and quick pickled onion sandwich in season 14 episode 6. I saved the internet page link with the recipe but the link has stopped working.
If I remember rightly it was onion, salt, sugar, rosemary and cider vinegar but I do not remember the quantities.
Please could you answer this post with the recipe ?
I'm thinking about getting 6 chickens for my garden. My father always kept chickens for eggs on his allotment, so I have a fair idea of the care they need. What I'm wondering is, is it financially sound to keep chickens for eggs and possibly meat. I believe I can source most of the building materials I need for free over the next few months. So from a purely general upkeep point of view is it worth it?
I have been making the above jellies to sell at my Macmillan Coffee Morning. They are very popular but I cannot get the herbs to be suspended in the jelly - they always rise to the top of the jars. I have tried to get the jelly as cool as possible before adding them, almost to the point of it setting but the mint or sage still comes up to the top. I would appreciate any tips/suggestions. Thank you
I need advice on where my family and I can purchase good land with ability to build on
I have looked at many sites, but to no avail! Please help, all I want is a place me and family can raise and live a good quality in our lives, thank you
Recently on a televised Oprah segment, you illustrated a recipe for "roast pork stuffed with mincemeat". I couldn't get the recipe and ingredients written down fast enough at the time. Could you please possibly re-print it for me as a search of your Recipe base gave no results to that? You help is greatly appreciated. Thanks in advance for your assistance in my recipe search.
Hello River Cottage,
My husband and I are new shepherds to a herd of dairy sheep. We are working on improving the breed, recently butchered an 18 month old full ram.
The meat is delicious and very mild. Our 'Doubting Thomas' neighbors believe that the meat is very mild because the ram was a dairy breed, not a meat breed. We believe it is because his diet is all our organic pasture, very high quality grasses and legumes....but we don't know because we are so new to having so much good lamb and hoggit in our own freezer.
Please let us know your thoughts--many thanks.
Nicole Balding Roca