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Asparagus with St George's mushrooms
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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Asparagus, new potatoes, halloumi
Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised...
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Big sausage rolls
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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Carrot Hummus
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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Chickpea, chard and porcini soup
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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Curried lamb, parsnip and chard
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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Nettle pesto
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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Nettles, cheese, puff pastry
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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Newspaper-wrapped bream (or other whole fish)
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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Portland crab, radish, orange and watercress salad with chilli and orange dressing
A simple and refreshing salad that is quick to make but impressive for special occasions.
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Potato salad with apples and Cheddar
As a kid, when I got home from school I used to snack on apples, Cheddar and mayonnaise. It wasn't conventional and my mother was forever...
Prep 10mins Cook 20mins
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Radishes with butter and salt
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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Rhubarb, Champagne, cream
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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Roast asparagus and little gems with lentils & boiled eggs
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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Sautéed Cucumbers
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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Smoky Beetroot & Rhubarb Kimchi
Rachel de Thample's Kimchi as shared on Channel 4's Sunday Brunch
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Stew Enchiladas
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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Yellow split pea
A filling and tasty hummus recipe taught on one of our One Day Cookery Courses.
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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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Baby peas, ricotta and spring onion salad
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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Barbecued Little Gems
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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Chunky Shepherd's Pie
Head Chef Gelf Alderson shares his recipe for this comforting family favourite.
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Dandelion Krautchi
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 beer
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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Early rhubarb jam
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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Egg, purple sprouting, garam masala
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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Eggy fish fingers with spring onion rice
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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Fermented wild garlic pesto
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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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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Grilled beetroot with labneh and dill
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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