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Welcome to our recipe archive. To begin with you'll find our recipes organised according to the seasonality of principal ingredients - a selection of recipes for each month. As we build up the archive, we'll also introduce a "search by ingredient" facility - we'll let you know when this happens!
You can also see free River Cottage video recipes, featuring Hugh and HQ Head Chef Gill Meller, by visiting our YouTube site: click here to see them.
Stuffed Puffball
This is one of the most spectacular and satisfying wild food recipes I have ever cooked....
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Raspberry Jam
I don’t do a lot of jam making, as my fruit gluts tend to go towards ice-creams and sorbets. But I do have a terrible weakness for raspberry jam: a good one is as good as jam gets. The secret, I think, is...
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Stuffed Butternut Squash
This lovely autumnal dish is based on a recipe by Sarah Raven. It’s highly adaptable so feel free to replace the cheese, thyme, nuts and honey with other combinations of ingredients – grated cheddar and scraps of smoked bacon...
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Apple, Beetroot and Cheddar Salad
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Grilled Sprats with Mustard Sauce
On a windy September day one summer, I was walking on the beach at West Bay when I noticed a large flock of gulls diving into the water about 500 metres offshore. They got closer and closer to the beach until the noise was deafening and you could almost feel the beat of their wings.
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Roast Tomato Purée
This is one of the best and simplest products of the tomato glut, and can be frozen in great quantities for use in soups, stews and pasta dishes through the winter and spring.
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Vichyssoise with Oyster Croûtons
Traditionally British native oysters come back into season in September - the first month with an 'r' in it since April. In fact, the widespread farming of Portuguese or 'rock' oysters, which remain safely edible throughout the summer months (though they go a bit 'milky'...
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Lamb's Kidneys with Chilli and Lentils
This recipe produces quite a fiery dish. If you prefer a milder piquancy, substitute 2 teaspoons of Dijon mustard for the chilli. The whole dish is done rather at the gallop, over a high heat, and should be ready in just a few minutes...
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Blackberry, Apple and Almond Cobbler
The cobbler is a classic English pudding – a close cousin of the crumble, yet for some inexplicable reason not as well known. It’s hardly any more time consuming to make, and the crusty, scone-like topping is quite wonderful.
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Blackberry Whisky
Another fruit-flavoured spirit in the sloe gin mould – and one of the very best. This recipe come from that doyenne of the farmhouse kitchen, Prue Coates.
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Tomato Ketchup
Hugh’s ketchup recipe is based on one from The Big Red Book of Tomatoes by Lindsey Bareham – a lovely book and a must for anyone with a tomato glut.
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Bramble Jelly recipe
Well, there’s no doubt that late Summer is definitely beginning to look and smell like Autumn. There’s still just time to plunder the hedgerows for a last hefty pick of blackberries...
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