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Summer salad of roast carrots, beets and redcurrants
A jewel coloured summer salad, featuring all the kitchen garden favourites by River Cottage Executive Chef, Gelf Alderson
Cook 20mins
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Tamari greens with cashews and ginger
Yesterday’s boiled cabbage or greens are altogether more inviting when perked up with sesame, spices and soy. This dish is pretty and very...
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Three-root boulangère
One could hardly call this dish 'light' but it's certainly less rich than a creamy, dauphinoise-style gratin and a lovely way to enjoy the...
Prep 20mins
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Tom's Tamari Glazed Carrots
This is a great way elevate carrots into something quite spectacular! It is such a pleasure to cook, seeing a humble carrot take on so much...
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Vegan Chocolate Tart with Pear
This delicious tart features on our River Cottage Kitchens Winter menu.
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Vegan Gravy
This is a seriously useful sauce for all kinds of vegan and vegetarian dishes, from a classic nut roast to a plate of falafel or a tray of...
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Vegetable stock
A good vegetable stock, built around the deep savoury notes of bay and celery and the delicate sweetness of onion and carrot, is invaluable...
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Very lemony hummus
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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White beans with globe artichoke hearts
Decent, oil-preserved, char-grilled or roasted artichoke hearts, available from delis and some supermarkets, are a great store-cupboard...
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Winter slaw
The vibrant colours, fresh crunch and sharp barberries in this salad make it highly appealing. Packed with vitamin C and healthy...
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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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Apricot and Almond Granola
This is a great granola recipe as it is, but of course you can customise it to your liking. Choose whichever blend of nuts and seeds you...
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Asian-inspired coleslaw
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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Aubergine and Courgettes with Rosemary and Fennel Seeds
These aromatic fried vine veg are delicious as part of a summer tapas spread. You can prepare this dish well in advance and keep it in...
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Beetroot and walnut hummus
This glorious purple concoction – a revelation for people who claim not to like beetroot, or walnuts come to that – is wonderful with crisp...
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Broccoli, chilli, cashews
You can make this dish with either calabrese or purple sprouting broccoli; it works well with other greens too. Choose a medium-hot chilli...
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Cauliflower and chickpea curry
This beautifully simple, light curry is closely based on a wonderful recipe from chef Angela Hartnett. It’s always preferable to use some...
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Courgettes with fresh tomato sauce
This is like a very simple version of ratatouille. We like it best served just warm or at room temperature.
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Crispy lentil and roasted squash salad with salsa verde
Crisp, nutty, fried Puy lentils complement tender roasted squash beautifully. You can use sweet potato here in place of squash, and...
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Curried Parsnip and Chard Curry
A delicious plant-based recipe from Executive Chef Gelf Alderson
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Curried bubble and squeak
Bubble and squeak is surely one of the finest leftovers dishes known to man. This is just a mildly spicy riff on the theme – but a great...
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Dom's Fennel Seed Panelle
Panelle are traditional Italian street food snacks, popular in many different regions of the country and all have their own variations...
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Dressed up onions
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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Farmhouse Beans
Our delicious homemade beans, a firm favourite with our guests in the farmhouse.
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Fruity fridge flapjacks
This unbaked dairy-free flapjack recipe is from Alice Meller, wife of Gill, previous head chef at River Cottage. It's so easy, so fruity...
Prep 15mins Cook 3hrs
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Herby, peanutty, noodly salad
A bright and zingy dressing, handfuls of herbs and crunchy peanuts pack loads of flavour into simple, easy-to-cook noodles. If you can only...
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Kale crisps
Kale crisps have become a rather fashionable snack in the past few years, and that’s hardly surprising, given how easy they are to make and...
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Leftover ribollita
This thrifty Italian classic is a triumph of forgiveness when it comes to making the most of leftovers. Its name means reboiled – the...
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Muesli with apple and orange
If you've never eaten muesli the Swiss way - soaked in freshly squeezed orange juice and dished up with grated apple and yoghurt - then...
Prep 10mins
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North african squash and chickpea stew
This richly spiced combination of squash, tomatoes and pulses is based around a traditional Moroccan recipe, harira. That dish is actually...
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