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Chocolate, fruit, nuts/seeds
Hugh can’t claim to be the first to have mingled chocolate with dried fruit and something nutty, but he does think these simple treats are...
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Crystallised flowers
From shrinking violets found in April, nestling in sheltered corners, to late summer’s bounty of sensuous garden lavender, many flowers can...
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Hot cross buns
Freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also...
Prep 30mins Cook 20mins
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Lamb chops with garlic, thyme and capers
This is such a good way to serve up lamb chops. They are packed with fantastic flavours and the pan juices make a delicious gravy.
Prep 15mins Cook 20mins
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Lamb with cauliflower and chickpeas
This lovely lamb dish starts with the sort of ingredients you might expect to find in a slow-cooked stew meat, pulses, carrots but...
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Potato dauphinoise
This classic potato dish with its glorious caramelised top and rich, melting interior will always be one of Hugh's favourites. Something...
Prep 30mins
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Roast thick end of pork belly with coriander and fennel crackling
This cut of pork is fantastically forgiving. It’s quite fatty, which means you can keep cooking it until the crackling reaches a point of...
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Simnel cakelets
These little Easter cakes are inspired by Kerri Spong, an outstanding cake-maker from Axminster who supplies the River Cottage Kitchen with...
Prep 30mins Cook 25mins
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Smashed new potatoes with coriander seeds and bay
This is a steal from Tom Hunt, a former River Cottage colleague of mine, now cooking at the excellent Poco in Bristol. Waxy spuds are...
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Veg patch gnome cakes
These fab (and fatless) relatives of the fairy cake are a brilliant way to use up surplus produce from the veg patch. They are also perfect...
Prep 30mins Cook 20mins
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Asparagus soldiers with soft-boiled egg hollandaise
This is a quick and rather nifty way to enjoy the combination of tender, fresh asparagus and a buttery, eggy sauce without any of the work...
Prep 2mins Cook 4mins
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Gelf's winning Hot Cross Buns
This is the recipe that our Executive Head Chef used for his Hot Cross Buns in the River Cottage 2020 team challenge.
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Honey roast carrots
These are a great favourite over the winter months at River Cottage HQ we make them all the time. They are so easy and quick to throw...
Cook 40mins
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Hugh's Sourdough Hot Cross Buns
Hugh decided to make some Sourdough Hot Cross Buns for the 2020 River Cottage team challenge. Very tasty and also perfect alternative if...
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Lamb and apricot tagine
Don't be put off by the long list of ingredients: this is very simple to make. The many spices build up a lovely depth of flavour that...
Prep 3hrs15mins Cook 2hrs30mins
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Purple sprouting broccoli with chilli and garlic
Purple sprouting broccoli or PSB is a River Cottage favourite. Our Culinary Director Gelf has shared this tasty recipe, while the...
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Roast shoulder of lamb with merguez spices
Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that...
Prep 15mins Cook 6hrs30mins
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Slow-roast beef brisket with potatoes and onions
Brisket’s open-grained texture and depth of flavour make it perfect for slow cooking. Don’t let the butcher trim off too much fat – a...
Prep 20mins Cook 5hrs30mins
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Wild garlic pesto
Wild Garlic lends itself perfectly to a pesto and pignuts make an excellent wild replacement for the familiar pine nuts.
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