Summer

This is also known as officer's jam but it's really not a jam at all. The German name, Rumtopf, seems far more appropriate for what is...

Recipe

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

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A wonderfully hearty soup, this is also very straightforward. It relies on some good puréed tomatoes for the base flavour. We prepare our...

Recipe

The classic Italian pesto alla Genovese is made with basil and pine nuts, and extremely fine it is too. But the idea can be adapted to...

Prep 5mins Cook 5mins

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This is a super-simple soup with Italian overtones. Make it in the summer or autumn with good, ripe, flavourful tomatoes.

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This works as a portable lunchbox, picnic dish, or as part of a cold-cuts lunch or buffet spread.

Cook 40mins

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The classic tarte tatin is made, of course, with apples. But the principle of caramelising some delicious, round, sweet things, topping...

Prep 30mins

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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...

Recipe

We love seasonal cocktails using the best ingredients. Pop into one of our Kitchens to see which ones are on the menu!

Recipe

Hugh loves the tangy, savoury flavours of a Bloody Mary and likes playing with them in the kitchen. In this very quick soup, they form the...

Recipe

'Treat' doesn't have to be synonymous with guilt, made with a pancake-like batter, it's a fruit-filled take on a fluffy French classic.

Prep 20mins Cook 40mins

Recipe

This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. You can...

Prep 10mins Cook 30mins

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This makes a quick and easy dinner. As an alternative to tomatoes, you could serve the fillets with caper mayonnaise.

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This is full of bittersweet and salty flavours, with the lovely, nubbly texture of the beans and bacon lubricated by a little oil and lemon...

Prep 10mins Cook 10mins

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Merguez sausages are a North African speciality, often made with lamb but also sometimes beef, and richly spiced. Really good, authentic...

Recipe

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

Recipe

These charcoal-grilled pork belly skewers with yogurt & herbs from the garden were made in the Wood-Fired Masterclasses at the River...

Prep 5mins Cook 15mins

Recipe

We love seasonal cocktails using the best ingredients. Pop into one of our Kitchens to see which ones are on the menu!

Recipe

We love seasonal cocktails using the best ingredients. Pop into one of our Kitchens to see which ones are on the menu!

Recipe

Rich, deeply coloured and intense, this is ideal to serve in small portions as a starter. And since chervil can be persuaded to grow all...

Recipe

There are many versions of this fabulous Mediterranean dish of chicken, peppers, olives and rice. This one - with its paprika and chorizo...

Recipe

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 recipe is taken from The Book of Preserves by Pam the Jam. Courgettes are magnificently prolific, which makes them good value when...

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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...

Recipe

Very simple and very, very crabby, these make a great starter served with a delicate side salad but you can also eat them as a snack or...

Cook 10mins

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This dish is great for any dinner party as it makes for a delicious starter or main course.

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The creaminess in this soup comes from a couple of handfuls of cashew nuts, thrown into the roasting tin with the tomatoes. Once puréed...

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Gooseberries give a subtle edge to this refreshing soup. It’s great hot but even better, I think, chilled. Either way, a little smoked fish...

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These are surprisingly easy to make once you ve mastered the technique, and they look incredibly pretty on the plate. You might also like...

Prep 15mins Cook 25mins

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What makes a good batter? What creates that crisp, savoury, golden coating that seals in all the moisture of the fish it covers? The...

Prep 30mins Cook 5mins

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