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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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Rajasthani Papad ki Sabji
Papad ki sabzi is a staple in homes across the north west of India and primarily made with turmeric, coriander and fenugreek in a rich...
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Red cabbage, parsnip, orange and dates
This salad is a perfect for a winter starter or light lunch. It’s quick to prepare, looks stunning and it’s adaptable too: try using...
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Refried beans foldover
This Mexican-inspired foldover – a kind of burrito, really – is deliciously savoury and satisfying. It’s particularly good with some...
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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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River Cottage summer garden soup
We often prepare this recipe to showcase some of our early summer produce from the River Cottage garden. You may not have access to the...
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Roast Jerusalem artichokes with cream and cider
Like any dish featuring Jerusalem artichokes, this is a bit of a labour of love as they are arduous to peel, but it is totally worth it I...
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Roast Veg Mole
From our Executive Chef Gelf Alderson, one of his favourite veggie winter warmers.
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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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Roast garlic mushrooms with parsley and eggs
I love mushrooms for breakfast, especially with plenty of garlic. I’m using nice big flat mushrooms for this simple, classic combination...
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Roast root hummus
This is a great snack or starter, served with crudités or warm flatbreads, or spooned into toasted pittas with salad and/or some shredded...
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Roasted beetroot soup with horseradish cream
Two fantastic roots take centre stage here: the sharp, hot tang of horseradish is the best foil Hugh knows to beetroot’s earthy sweetness...
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Roasted chicory with honey, mustard and thyme
This lovely side dish is also a great topping for bruschetta. Try it with radicchio too.
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Roasted parsnip, puy lentil and watercress salad
This is a great, if unexpected, three-way combination of lovely flavours and textures, all held together by the nutty rapeseed oil dressing...
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Roasted sweet beet relish
Pam loves the sweet, earthy flavour of beetroot and hates to see it swamped in strong tasting vinegar, as so often happens. This light...
Prep 20mins Cook 2hrs
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Rocket, fennel and puy lentil salad
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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Sauerkraut
This is a really simple brining and fermentation method for cabbage, giving it a tangy, bright lift while maintaining its fresh texture...
Cook 30mins
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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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Seedy spinach salad
Obviously this is not seedy in the gutter sense – far from it. Indeed it’s full of virtues, being packed with lovely, healthy, lightly...
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Simple River Cottage Beans
This is a simplified version of our Farmhouse Beans recipe. It is versatile and adaptable, suitable for breakfast, brunch, lunch or dinner!
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Simple globe artichokes
This is more a veg starter or preamble than a mezze-style dish, but we love globe artichokes so much that we want to encourage everyone to...
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Slow cooked cauliflower with yoghurt
This dish is best when presented as part of a spread, it makes for a delicious dip and is great when served with flatbreads.
Prep 10mins Cook 15mins
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Smashed new potatoes with coriander seeds and bay
This is a steal from Tom Hunt, a former River Cottage colleague of mine, now cooking at the excellent Poco in Bristol. Waxy spuds are...
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Smoked new potato salad
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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South coast hake, crab crushed potatoes & braised tomatoes
This makes a delicious summer supper.
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Spelt salad with squash and fennel
This substantial grainy salad makes a lovely autumn/winter lunch or supper. By all means replace the fennel with chunks of leek, or red...
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Spiced spelt salad with apples and lime
This was inspired by a lunch concocted from some leftover takeaway biryani! I added some lettuce, apples and a squeeze of lime to freshen...
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Spicy carrot and chickpea pitta pocket
This is one of those recipes that transforms everyday fridge and cupboard staples into something special. The chickpeas don’t dominate...
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Spicy merguez oven chips with yoghurt dip
It’s impossible to resist these spicy chips. You can use floury or waxy potatoes – either will be good – but floury ones such as Maris...
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Spicy potato soup with preserved lemon
This is a thoroughly warming soup with some gentle spicing and a bitter-sharp note from the preserved lemon.
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