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River Cottage Meat

River Cottage Meat

About Me: The River Cottage Meat book by Hugh Fearnley-Whittingstall:- 'I'd like to encourage you to think about the meat you eat. Is it good enough? Good enough to bring pleasure every time you eat it? What about the animals it comes from? Have they lived well? And what about the way you cook meat? Are you adventurous with it? Are you thriftyy with it? Do you respect it, and do it justice?'

Recipe

Home-made Tomato Ketchup

added by River Cottage Meat

Hugh's recipe from the River Cottage Meat Book

Recipe

Game soup

added by River Cottage Meat

In his book Roast Chicken and Other Stories, Simon Hopkinson offers a recipe for grouse soup, and it has become one of my favourite soup recipes (from one of my favourite cookbooks). Unfortunately, I don’t have ‘4 grouse carcasses’ burning a hole in my fridge nearly as often as I’d like to. But I do find that other game – pheasants, partridges, pigeons, mallard, the occasional woodcock or hare – come my way quite often. And so I have taken to improvising bastard versions of the Hopkinson recipe. It’s never the same game, and therefore never the same soup, twice. But it rarely disappoints. Pigeon is always a good addition, as, like grouse, it has an underlying beefiness that keeps the soup robust. Mallard, on the other hand, can sometimes make it taste a bit fishy. A version in which I included the remains of a roast saddle of hare was quite sublime – up there with the four-grouse version. You can always stockpile game carcasses in the freezer until you have a promising combination.

Recipe

Beef in stout

added by River Cottage Meat

This is a particularly fine dish to make when you’ve got some good stewing beef but no stock – the stout makes a good substitute (though arguably, half stout, half stock would be even better). It’s also a dish where mushrooms – too often thrown into a stew without much thought – really come into their own.

Recipe

Flying toad in the hole

added by River Cottage Meat

I’ve always loved toad in the hole and have always felt that, on the whole(!), the meat-baked-in-batter concept is under-explored. This recipe aims to glamorise the dish a touch, while in no way compromising its earthy, trencherman appeal. The posh gravy is optional but makes it into a definite dinner-party winner.

Recipe

Rabbit Stew

added by River Cottage Meat

This is the simplest possible rabbit stew, with a thin but very tasty juice.

Recipe

BARBECUED GLAZED SPARE RIBS

added by River Cottage Meat

This is barbecue cooking at its sticky-fingered best – though the dish will also work in the oven if weather doesn’t permit. You can either barbecue a whole rack of ribs or sub-divide the rack into smaller portions, but don’t go smaller than three ribs joined together or they’ll get overfrazzled. Another thing you can use is an old-fashioned butcher’s cut called a ‘sticking’ of pork – a piece trimmed off from the hand of the pork to leave a tidier joint. The ‘sticking’ has some ribs attached to some deliciously fatty meat from the shoulder

Recipe

Beef Burgers

added by River Cottage Meat

A home-made beefburger, just a bit pink in the middle, barbecue-grilled and served in a bun with your own personalised choice of toppings, is very, very hard to beat. But the burger has to be right – good lean meat, well aged, and minced not too fine. Personally I think it is not too extravagant to use silverside, topside or even rump steak for making burgers, but chuck steak (from the shoulder, often sold as braising steak) is also very good if well trimmed of any sinewy bits. And skirt, again carefully trimmed, makes excellent burgers. I would always prefer to buy the meat and then mince or chop it myself at home. And I don’t season it at all, adding salt and pepper only to the burger as it grills and again as it goes on the bun.

In the Shop
Cakes and Sweet Pastry
Cakes and Sweet Pastry
Date:
@rivercottage
  • Hey @nationaltrust still looking for lovely frosty pics? :o)
  • RT @RiverCottageHQ: Wrap up warm, it's frosty out there! link
  • RT @plymouthcanteen: Feeling hungry this lunch time... Visit @plymouthcanteen for 3 small plates for only £10! link
  • RT @RiverCottageHQ: Tickets just released for our @sohsteve gig on 22 May, which kick starts our #RCFoodFair weekend. Grab a ticket now! ht…
  • Make the most of your oven's energy, cook meals in bulk where poss. Reheating uses less energy. Top tip via @wwwfoecouk
  • . @johnmushroom looks like someone needs a #selfie stick!
  • RT @RiverCottageHQ: We have discounted tickets available for this Sunday's dining experience. Gather your loved ones + come on down! https:…
  • RT @RiverCottageHQ: The only thing blue about our Monday is the sky. #BlueMonday link
  • RT @RiverCottageHQ: Want to meet @GillMeller and hear about his forthcoming book #pigsandpork? Don't miss this! https://t.co/MHIsUvUb7t htt…
  • RT @RiverCottageHQ: Gain work-experience in our @RCChefsSchool – free traineeships starting 26 Jan – travel expenses paid. link
  • RT @RiverCottageHQ: How much cake is too much cake? The fruits of our labour from today's #cake course in our #cookeryschool... http://t.co…
  • RT @RiverCottageHQ: Hooray! #pastrysuccess #choux link
  • RT @RiverCottageHQ: Oh dear #pastryfail link
  • RT @RiverCottageHQ: Time for our third breakfast of the day. It's a hard life at our #cookeryschool... link
  • RT @RiverCottageHQ: Time for a second breakfast at the #cookeryschool... Drop scones with runny honey. link
  • @anneHuscroft1 so lovely to hear, thanks Anne! Any plans to come back to the farm soon?
  • RT @Hartsturkeys: Great stuff @ChefTomKerridge @BBCFoodandDrink @rivercottage. The best 30mins of TV this week. Looking forward to @Corriga
  • RT @jiholland111: @rivercottage @BBCFoodandDrink Great show. Excellent banter with @ChefTomKerridge :)
  • @linsalad @BBCFoodandDrink glad to hear it :o)
  • Hope you are all enjoying Hugh on @BBCFoodandDrink right now, BBC2!
  • @CharlotteClare1 sorry, blame Hugh!
  • And of course we couldn't let Hugh go without a birthday cake #50yearsofHugh #AskHugh link
  • And if you'd like to buy the book, check it out here! #lightandeasy #askHugh link
  • Thank you, its been great chatting! Have to dash, making a birthday cake for a fellow 50-year-old. Chocolate + hazelnut, pg 374! #askHugh
  • .@Eco_Gite It spreads like mad so not in the veg patch, better in a big pot, but it does take nearly a year to produce good sized roots.
  • . @Lou_la_may Default topping is a sprinkling of soft brown sugar but a trickle of runny honey is also great. #askHugh
  • .@trishaocf Could be your choice of flour or that your sd starter needs a feed up, take a good tblsp, feed it for a few days & start again.
  • . @bookslinger always lovely to hear that people are cooking from my books and enjoying the results! #askHugh
  • .@harrycornwall Cider is a good choice, I would choose a fairly dry one as the onions are quite sweet #AskHugh
  • . @_DjTC_ soon! Early Feb is good, provided you can keep them frost-free. A sunny window is good. #askHugh
  • .@IantheCW I'm all over the roots right now, big trays of them roasted and finished with a sprinkling of toasted seeds and spices #AskHugh
  • . @ACoSfChildren but it's so flat! Actually I do have a soft spot for Norfolk and it's been a while so who knows. #askHugh
  • .@rojob1 Yes, series 3 coming your way very soon and as ever Paul champions the sustainable approach to fish, veg and meat #AskHugh
  • . @missaniela really sorry but I'm not around for that one. I will be here for the Spring Food Fair in May... #askHugh
  • .@pupspigspoulets We said goodbye to our Oxford Sandy & Blacks before Christmas, they were fab! We like ringing the changes though. #AskHugh
  • . @bookslinger It's always a treat to be given other people's goodies. Of course I try them! #askHugh
  • .@GrowandEat That's a tough one to comment on without knowing the whole picture.
  • . @MyrtlesGarden there's a lovely potato gnocchi recipe in RC Veg and you could swap a GF flour in for the wheat flour. #askHugh
  • .@pickleshlee A good way to deliver vitamins and fibre but not to be drunk by the gallon as they are often quite high in sugar #AskHugh
  • . @AmberLofts523 that's better than a birthday suit! #askHugh
  • . @NellieRBean once it's all mixed up you should keep in the fridge and eat within two days #askHugh
  • .@acornwoodcraft I like dual purpose varieties eg Light Sussex Dumpies & Road Island Reds, but Hubbards are good free range modern meat bird
  • . @EmzJ_Smith It's a great campaign, we should be eating this lovely stuff. Let's hope supermarkets get the message @jamieoliver #askHugh
  • .@dikparkes I'll be back in the Autumn with a brand new series - something a bit different too! #AskHugh
  • . @beanbrackets That sounds like my dear Uncle Will - an outstanding gardener and all round top bloke. #askHugh
  • .@petermartindk Grow vertically to max returns. E.G. Climbing peas & beans, plus herbs you like best, thyme, sage and Rosemary are my favs.
  • . @Cooked_UK There are lots I hope. Check out the salad section for some zingy and elegant #lightandeasy starters. #askHugh
  • .@bantam1977 I would love to do that but the place would have to be just right, who knows it could happen one day.
  • . @AmberLofts523 yes, look cool and hang loose. That's what @martinharley will be doing. #askHugh
  • .@POverb Of course, a whole bulging chapter of them pgs 14-60 River Cottage Light & Easy
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