Spring

The late spring discovery of a few creamy white St George's mushrooms should be a cause for great celebration, as they are excellent...

Prep 10mins Cook 4mins

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Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised...

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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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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 a really lovely, hearty, big-flavoured soup, underpinned by the earthiness of porcini mushrooms. You could use tinned white beans...

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This satisfying lamb curry was a favourite at curry night at River Cottage Axminster. Please note this recipe uses slow-cooked lamb so make...

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This is a rural Devon, River Cottage version of the classic Italian sauce. We substitute nettles, rapeseed oil, Cheddar and breadcrumbs for...

Prep 20mins Cook 10mins

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We love nettles – they are one of the first wild greens available in the spring, easy to find, bursting with goodness and absolutely...

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This is a brilliant way to cook fish in the embers of a fire. Wrapped up in a wet newspaper parcel, the fish steams gently and stays...

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A simple and refreshing salad that is quick to make but impressive for special occasions.

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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 lovely pud takes jelly and cream to a whole new level. Made with rhubarb and Champagne, it is full of bubbles and fizzes on the...

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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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We seldom cook cucumbers in this country and I think it’s a shame – they make a delicate and delicious accompaniment to fish. It’s also a...

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Rachel de Thample's Kimchi as shared on Channel 4's Sunday Brunch

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This is a terrific way to turn a few ladlefuls of leftover stew into a whole new meal. With apologies to purist Mexican chefs everywhere...

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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 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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A stunning, fresh and pretty salad to serve as a starter or light lunch in the summer, when young peas can be popped straight from the pod...

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I love cooked lettuce – braised in stock, wilted into a risotto, puréed in soups or, as here, subjected to the fierce heat of the grill...

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Head Chef Gelf Alderson shares his recipe for this comforting family favourite.

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Dandelion greens might be known for their bitterness but the Fermentation process mellows this beautifully. I love adding dandelion petals...

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Dandelion and burdock roots, being perennial, are available all year, but it is important to collect them only when the leaves are visible...

Cook 30mins

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This is one of Pam's favourite ways to capture the earthy flavour of rhubarb. It's a plant that contains very little pectin so the jam...

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Hugh loves the complex yet delicate flavour of garam masala. This traditional Indian spice mix is often used to add fresh spicy flavours to...

Prep 10mins Cook 15mins

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Quicker, easier and much less messy than classic crumb-coated fish, egg-only fish fingers are a revelation. The egg cooks to a golden...

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You can adapt any pesto recipe to make a fermented version - if you omit the oil and cheese and blend the herbs and nuts with some brine...

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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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Cooking whole beetroot over a hot fire crisps and darkens the skins while sweetening and softening the flesh. I find it works best with new...

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Rhubarb is one of our very favourite fruits (though to be accurate, it's actually a vegetable with an identity crisis). We never tire of...

Prep 10mins

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