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Cheat's Cauliflower Cheese
There’s no need to make a béchamel for this quick and easy cauliflower gratin, yet it’s still delicious and filling. A good distribution...
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Chestnut macaroons
Chestnut flour can be a difficult ingredient in bread and cakes, refusing to allow them to rise in quite the way the cook would like. In...
Prep 10mins Cook 25mins
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Chicken basquaise
There are many versions of this fabulous Mediterranean dish of chicken, peppers, olives and rice. This one - with its paprika and chorizo...
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Chicken speltotto
A River Cottage twist on a classic and a crowd-pleasing way to make use of your leftover chicken after a roast!
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Chocolate and beetroot brownies
The international success of carrot cake has surely paved the way for experimentation with root vegetables in other cake recipes.
Prep 25mins Cook 25mins
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Creamy mushroom soup
There’s something a little bit retro about a sherry-spiked cream of mushroom soup. With its beautiful dun colour and rich, earthy flavour...
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Curried root soup
It may be a bit strange to start by telling you to ignore the recipe, but that's what we're going to do here. Well, not ignore it exactly...
Prep 15mins Cook 35mins
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Duck confit
Normally curing relies on large quantities of salt; any fat present in the meat aids the curing process and enhances the flavour of the...
Cook 20mins
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Fennel and celeriac soup with orange zest
This velvety, gently aniseedy soup is given warmth and definition with a touch of orange zest. The rich-but-sharp crème fraîche added at...
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Festive Smoked Duck with Orange
Give this recipe a try and discover just how easy it is to make your own smoked duck at home. It has a beautiful orangey smell which makes...
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Game curry
This aromatic, spicy curry works well with pheasant, grouse, pigeon, goose, hare, squirrel and wild boar.
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Grilled roots, fruits and leaves
As featured on Saturday Kitchen. This is a lovely hearty salad, perfect for cooking outdoors on the barbie if you’re blessed with some...
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Ham hock & parsley hash, fried egg & piccalilli
A deliciously warming autumnal evening meal.
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Herby Apple Barley
Barley works brilliantly as an alternative grain to rice. This aromatics of the herbs and the sweet, sharpness of the apple works...
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Kale with peaches, cashews, chilli and English ricotta
By Gelf Alderson, River Cottage Executive Chef
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Kid Pie
This recipe is taken from James Whetlor's cookbook 'Goat'. James is a former River Cottage chef and co-founder (along with his partner...
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Lamb and squash curry
Slow simmering renders the lamb meltingly tender, while adding a jar of chutney is a great shortcut to creating real depth of flavour. Use...
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Lucy's Mulled Cider
In the past, it was drunk in the apple orchards as part of the pagan wassailing rituals, to ask the Gods for a successful apple harvest...
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Mushroom pâté
If you think mushroom pâtés are always going to be a disappointment, then you've been eating the wrong ones. This very simple, deliciously...
Prep 10mins Cook 10mins
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Oaty Nutty Chocolate 'Tiffin'
A virtuous way to enjoy chocolate (or a chocolate-y way to enjoy virtue).
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Pigeon and bacon burgers
This recipe is so simple, it should be a standard for all burgers. It works particularly well with pigeon as the sweet smokiness of the...
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Pigeon breasts with morello cherry sauce
Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes. Their July season is short and they're not easy to...
Prep 15mins Cook 15mins
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Pigeon with blackberries and chanterelles
This is as seasonal as food gets. In late summer, when the grains are being harvested, pigeons take the opportunity to help themselves to...
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Pigeon, sorrel, lentils
There’s a lovely, sophisticated interplay of flavours and textures here – pigeon is gamey and lean, Puy lentils nutty and earthy, the...
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Poached berries in red wine
This is a firm favourite of Steven, our Senior Chef. It's quick and simple yet utterly delicious, especially when served with panna cotta...
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Pork pie
Sadly, petrol stations and corner shops haven’t done this humble pie’s reputation any good at all. Real pork pies are wonderful things and...
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Roast garlic mushrooms with parsley and eggs
I love mushrooms for breakfast, especially with plenty of garlic. I’m using nice big flat mushrooms for this simple, classic combination...
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Roasted beetroot soup with horseradish cream
Two fantastic roots take centre stage here: the sharp, hot tang of horseradish is the best foil Hugh knows to beetroot’s earthy sweetness...
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Roasted parsnip, puy lentil and watercress salad
This is a great, if unexpected, three-way combination of lovely flavours and textures, all held together by the nutty rapeseed oil dressing...
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Saucy Hedgerow Ketchup
Lucy Brazier, our Christmas Hamper Course tutor here at River Cottage, shares her hedgerow version of the Saucy Haw Ketchup adapted from...
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