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Hand-dived scallops and chorizo
This is a real show stopping recipe. It looks stunning and it's a simple recipe, so give it a go!
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Hot-smoked pork tenderloin
When we get a whole pig carcass in the kitchen at River Cottage, the tenderloin is generally one of the first cuts we deal with. It does...
Cook 12mins
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Hugh's herby barbecued chicken
Hugh created a scrumptious marinade for this barbecued chicken recipe.
Prep 4hrs
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Hugh's kale, chicken stock and spaghetti
Hugh's kale, chicken stock and spaghetti taken from the Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that...
Prep 10mins Cook 15mins
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Indian Spiced Grilled Quail
These spatchcocked quail are rubbed with an intense paste of freshly ground spices then left overnight to let the flavours penetrate...
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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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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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Merguez spiced lamb & white bean hummus
This makes for a delicious dinner with all of the family or a great starter for a party.
Prep 50mins Cook 15mins
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Noodles, chicken, greens
This is the sort of dish to make whenever you have some good homemade stock to hand. The ‘chicken’ element is really the stock itself but...
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Overnight home-cured bacon chops
Curing meat is not the sole preserve of the experts. There are simple, small-scale curing methods that any cook can use to excellent...
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Oxtail stew with cinnamon and star anise
Succulent and tender oxtail, slowly braised with lots of onions and red wine, is always a treat. Cinnamon and star anise give it an extra...
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Paprikish of Hearts
This is a new take on a dish - Paprikish of Hearts, Livers and Tongues - that was served at the first ever River Cottage Feast back in 2004...
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Pheasant, bacon and prunes
Pheasant is a delicious game bird if carefully cooked, but it often ends up a little on the dry side. Combining it with some fatty bacon is...
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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 chicken and garden soup
Poaching a chicken is easy and provides you with a cooked bird and a delicious liquor that you can use for several meals - the cooked...
Prep 15mins
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Pork belly with noodles, coriander and tomatoes
This pork belly is slow-roasted, then sliced and served in a tasty broth with noodles, tomatoes and crunchy spring onions. You can use the...
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Pork chops with anchovies, rosemary, garlic and chilli
It’s good to pimp your pork chops once in a while, especially if you’ve got quite a few in the freezer. This is a simple and quick supper...
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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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Pork stock
A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen...
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Pulled pork
The secret to really good pulled pork is the oven temperature: it’s crucial that it’s not too hot. A whole pork shoulder is made up of a...
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Red lentils, onion, bacon
This soup is easy, cheap, filling and very, very tasty. You'll definitely want a second helping.
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Rich Tomato Sauce with Bacon
This is the sauce I make with tinned tomatoes once my own season is over. I often have it with plain pasta, gnocchi or polenta. The...
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Roast partridge with sage, thyme & cider
For me, partridge is every bit as good as pheasant. I always enjoy cooking it, and it seems to punch above its weight when it comes to...
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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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Salami
This method of curing meat is perhaps the oldest. The meat is allowed to ferment and dry out over a period of time, resulting in a form of...
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