Winters on the way
About Me: Winter is on the way and Hugh Fearnley-Whittingstall is once again making the most of local and seasonal fare. Revelling in all that is coming good in the garden, Hugh draws warmth from his chillies, comfort from his pumpkins and pleasure from his potatoes. The sea, the coast and the hedgerows also provide plenty for the River Cottage menu; squid, mullet and crab, horseradish, mustard and sloes are all celebrated either on a plate or in a jar. As seen on Channel 4. DVD available here: http://astore.amazon.co.uk/rivecott-21/detail/B005CUAPYY
A couple of particularly special ways to dish up herring.
A wholesome and healthy artichoke salad.
The rabbit here is pre-cooked as a confit – that is, braised in fat. This ensures the meat remains lovely and moist. The crisp, golden-brown, fried legs are delicious dipped in spiced, garlicky mayonnaise – you can make your own, using the recipe here, or add some crushed garlic and spices to a good shop-bought brand.