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Apple, ginger and pear mincemeat
The term mincemeat originated in the fifteenth century, when chopped meat was preserved with a combination of dried fruit, sugar and...
Prep 15mins Cook 12hrs
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Baked apples
A perfect baked apple is one of the true great puds. It's all about choosing the right variety of apple, and not stinting on the butter and...
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Beetroot Cakes
This recipe from Executive Chef Gelf Alderson is featured on our Winter Menu in our Kitchens.
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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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Blitzed kale with lemon and garlic
Based on a recipe from my friend April Bloomfield, a British chef based in New York, this is a wonderful way to eat kale. In fact, you can...
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Butternut Squash Hummus with Dukka
A delicious starter or snack, great for dinner parties.
Prep 10mins Cook 40mins
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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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Carrot and apricot breakfast bars
These can be kept in the fridge for a few days, ready to provide an instant healthy breakfast or snack. They’re packed with raw carrot...
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Chargrilled hispi cabbage with seaweed kimchi and orange
This recipe, from Executive Chef Gelf Alderson, is one of our scrumptious vegan sides featured on the Winter Menu in our Kitchens.
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Chervil soup
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...
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Chesnut blinis
These thick, fluffy mini pancakes are made with fermented batter. You can use just chestnut flour or just buckwheat flour here but I find a...
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Chestnut macaroons
Chestnut flour can be a difficult ingredient in bread and cakes, refusing to allow them to rise in quite the way the cook would like. In...
Prep 10mins Cook 25mins
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Chicken speltotto
A River Cottage twist on a classic and a crowd-pleasing way to make use of your leftover chicken after a roast!
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Chocolate and Orange Brioche
This soft bread is enriched with butter, orange zest and chocolate. It's sure to be the highlight of any breakfast table, brunch or...
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Chocolate and Orange Steamed Sponge
Another delicious recipe from Executive Chef Gelf Alderson, this pudding is an indulgent winter warmer. Serve with lashings of hot custard...
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Chocolate and chestnut fondants
Fondants were one of the first desserts I mastered after going gluten free. Oh my goodness, the joy of sinking a spoon into something that...
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Christmas Roast Rib Eye Beef and braised beef ribs
"Cooking a whole rib of beef is a tricky affair, the tender centre is surrounded by much tough pieces of meat so getting the cooking right...
Prep 45mins Cook 5hrs
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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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Fennel and celeriac soup with orange zest
This velvety, gently aniseedy soup is given warmth and definition with a touch of orange zest. The rich-but-sharp crème fraîche added at...
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Festive Smoked Duck with Orange
Give this recipe a try and discover just how easy it is to make your own smoked duck at home. It has a beautiful orangey smell which makes...
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Hugh's kale, chicken stock and spaghetti
Hugh's kale, chicken stock and spaghetti taken from the Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that...
Prep 10mins Cook 15mins
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Kid Pie
This recipe is taken from James Whetlor's cookbook 'Goat'. James is a former River Cottage chef and co-founder (along with his partner...
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Kombucha with winter flavours
It’s important to create a strong, vibrant flavour before adding your SCOBY: kombucha are much tangier drinks than water kefir, which means...
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Leek risotto with chestnuts
This creamiest and palest of risottos tastes fantastic with the contrasting chestnuts. Pre-cooked chestnuts are easy to use but if you can...
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Marrons Glacé
A chesnutty christmas treat, perfect as a stocking filler!
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Mushroom pâté
If you think mushroom pâtés are always going to be a disappointment, then you've been eating the wrong ones. This very simple, deliciously...
Prep 10mins Cook 10mins
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Mushrooms, scone, soured cream
Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table. You can...
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Mushy Squash
This buttery squash puree is delicious with any kind of fish, including fishcakes or homemade fishfingers, or with sausages (meaty or...
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Nutty beany beetroot curry
This is a fantastic way to eat beetroot – great for anyone who isn’t normally a fan of this amazing vegetable! The carby beetroot, pulse-y...
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Oaty Nutty Chocolate 'Tiffin'
A virtuous way to enjoy chocolate (or a chocolate-y way to enjoy virtue).
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