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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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Three-root mash
Of course, you don’t have to stick to three roots: you could use two, four or as many as suits you. Do always include potatoes, however, to...
Prep 10mins Cook 10mins
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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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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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Chestnut and Chocolate Cake
"This is one of my family’s favourite chocolate ‘pudding’ cakes, and I make it at least once every Christmas (and not infrequently for...
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Chicken and leek pasties
Inspired by the great original, the Cornish pasty, these are all filling, portable meals, neatly wrapped in their own edible packaging. If...
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Chicken and mushroom casserole with cider
Somewhere between a stew and a braise, this rich and warming dish is perfect to serve in autumn, perhaps with mushrooms you've gathered...
Prep 20mins
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Chicken with lentils and rosemary
An easy one-pot supper for a cold night, this is started off on the hob, then transferred to the oven to bake. A sturdy casserole, or any...
Prep 30mins Cook 1hrs
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Chunky Shepherd's Pie
Head Chef Gelf Alderson shares his recipe for this comforting family favourite.
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Curried Parsnip and Chard Curry
A delicious plant-based recipe from Executive Chef Gelf Alderson
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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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Duck ‘bacon’ and eggs
This makes for a hearty breakfast, when the day’s activities call for a little more than tea and toast to sustain body and soul until...
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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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Farmhouse Beans
Our delicious homemade beans, a firm favourite with our guests in the farmhouse.
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Five-root soup with bacon
The key to success with this soup is to cut the root vegetables small and keep the pieces all about the same size so they cook evenly. It...
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Fried Chermoula Cauliflower on Herby Bean Dip with Slaw
This delicious recipe is from Melissa Hemsley's fantastic new book Eat Green. You can join Melissa at River Cottage HQ on the 13th March...
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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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Honey cake with spelt & orange
There is something about a sticky, honey-drenched cake like this one that is so appealing, so hard to resist. This cake is made with spelt...
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Honey roast carrots
These are a great favourite over the winter months at River Cottage HQ we make them all the time. They are so easy and quick to throw...
Cook 40mins
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Hugh's Bramley Apple Compote
I love a Bramley compote. Silky and translucent, golden green, tart and unbelievably appley. And so many ways to enjoy it, from old school...
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Hugh's Crumble
I love a crumble, and I always like to go a bit beyond the classic “butter, flour, sugar, rubbed together” adding texture, interest and...
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Kale speltotto with goat’s cheese
This is very similar to a risotto, but based on nutty grains of pearled spelt, rather than rice. This lovely wintery dish has appeared on...
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Labneh
Labneh is a fresh Middle Eastern cheese made by hanging whole milk yogurt in muslin until it is as thick as cream cheese, but with a tangy...
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Lamb and apricot tagine
Don't be put off by the long list of ingredients: this is very simple to make. The many spices build up a lovely depth of flavour that...
Prep 3hrs15mins Cook 2hrs30mins
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Leek and Dorset Blue Vinny tart
This recipe of Gill's has become a River Cottage classic, and a particular favourite during the colder months. If you have time, make...
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Leftover veg frittata
This is the ideal out for any leftover veg you may have – root veg and broccoli work perfectly in this dish. As long as you have some eggs...
Prep 5mins Cook 35mins
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Mussels with celeriac, seaweed and cider
Rope grown mussels are the most sustainable form of seafood going, we all need to eat more of these delicious, salty morsels. Everything...
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