Picnics

We love a sausage roll but it’s hard to get good ones and even harder to know if the pork in them is free-range or organic. Far better to...

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We never tire of eating black pudding and eggs – together or individually. They are what the French call meilleurs amis. We like to eat...

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Another delicious member of the ever-expanding family of River Cottage hummi. It’s lovely with crudités, warm garlicky flatbreads or pitta...

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This is one of those simple combinations of just a few ingredients that complement each other beautifully. The sharp, juicy tang of the...

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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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This spinach pie is a pretty loose take on the classic Greek spanakopitta. We can’t say frozen spinach is an ingredient we use often but...

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This is my take on a classic Coronation chicken with blueberries for a burst of sweetness and the added crunch of celery and almonds. It's...

Prep 10mins Cook 20mins

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This is based on an intriguing, delicious Greek dish that Hugh found in a battered old copy of Mediterranean Vegetable Cookery by Rena...

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Soft, sweet and unctuous, these gorgeous sweet-sour onions are more forgiving than traditional ‘naked’ pickled onions. Spiced up with the...

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Soft and chewy or crisp and crunchy, as you prefer, flapjacks are one of the all-time greats lunchtime or teatime, a good flapjack is...

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Focaccia is excellent sharing bread for serving with supper, and is really easy to make. You can certainly miss out the rosemary, and you...

Prep 15mins Cook 20mins

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This is a soft, soothing little dish of cooked lentils, perked up with peppery watercress and sweetened with fried onions. It's easy-to-eat...

Prep 15mins Cook 30mins

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A perfect summer salad. If gooseberries are out of season, nice tart red or blackcurrants make for a great substitute.

Prep 40mins

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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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This quick pickling treatment for onion comes from chef, Tim Maddams. He does it with rosemary, but the light sugar-salt-vinegar cure...

Prep 20mins Cook 20mins

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The perfect refreshment on a sunny spring day when fresh rhubarb in season from our preserves and fermentation tutor. Making your own...

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This is a simple, time-honoured way of serving radishes, and it is hard to beat. Hugh's one caveat, as with all radish recipes, is that...

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This delicious pudding is now a British classic. It's really just a fool sweetened with broken meringue instead of sugar - but that extra...

Prep 10mins Cook 2hrs

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Another yummy cocktail from our River Cottage Kitchens. Why not pop in and try one.

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This is quite different from a traditional thick Scottish shortbread. Rather than rubbing butter into flour then adding sugar in the usual...

Prep 15mins Cook 10mins

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I like the way that roasting vegetables intensifies their flavours and caramelises the cut edges. It’s an easy win with roots and...

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Rocket has become such a ubiquitous leaf, so often thrown into generic mixes of salad leaves, that it’s easy to forget how well it shines...

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Steve likes to use new potatoes for this salad. As with anything you smoke, the surface must be dry before you put them in the smoker, or...

Cook 15mins

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This is lovely on its own as a light meal, but it's also good alongside pulses, such as simply cooked red lentils or even baked...

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Traditional hummus is made with chickpeas, but here at River Cottage we love making dippable purées with fresh vegetables too - even better...

Prep 10mins Cook 30mins

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A jewel coloured summer salad, featuring all the kitchen garden favourites by River Cottage Executive Chef, Gelf Alderson

Cook 20mins

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If you have a spare block of rough puff pastry and need an idea of what to do with it, cheese straws are great crowd pleasing savoury...

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You might like to try this hummus in a sandwich with sliced tomatoes and a smear of harissa paste, or with grated carrot and a few torn...

Prep 12hrs Cook 3hrs

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A filling and tasty hummus recipe taught on one of our One Day Cookery Courses.

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This is based on a recipe from Taste: A New Way to Cook, by the marvellous Sybil Kapoor. It's wonderfully aromatic, quite unlike any other...

Prep 10mins

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