R
    River Cottage

    River Cottage

  • Venison and pear burgers

    Form into hamburger patties and fry with lightly with oil. Great for a BBQ, serve them on buns with lettuce, tomatoes and sliced pickles.

  • Rhubarb fool

    Fools like this are delicious served with Pam the Jam's delicious shortbread.

  • How to make the most of the barbecue spring

    Celebrity chef and food blogger, Hugh Fearnley-Whittingstall tells us how he makes the most of spring weather and blooming vegetables.

  • Leek and Dorset Blue Vinny tart

    A river cottage classic. Replicated but never like the original, a savoury tart with rich blue cheese and leek.

  • Lemon and orange squash

    Oranges and lemons. Quench your thirst with this fresh fruit recipe

  • Spinach, bacon and goat’s cheese frittata

    A frittata is simply a thick, chunky omelette made with some vegetables and usually a little cheese.

  • Potato and fennel soup

    A lovely, soothing, creamy soup, like a faintly aniseedy vichyssoise.

  • Homemade croissants

    What could be more lovely than light, fluffy croissants with jam and butter for breakfast?

  • Kelp crisps

    These make a great ready-salted snack.

  • Candied orange sticks

    Candied sticks wrapped in clingfilm make a fabulous festive gift.

  • Why winter harvest is so plentiful

    Hugh Fearnley-Whittingstall discusses why the colder months are great for seasonal produce and why he won't be eating turkey this Christmas.

  • Apple and almond pudding cake

    This is called a pudding cake because you can serve it warm with lots of cream, custard or yoghurt.

  • Stuffed butternut squash

    This is one of my favourite autumn main courses, another great vegetable idea that I've borrowed from my friend, Sarah Raven. It's easy to adapt and alter the stuffing for the squash, according what you have and what you fancy. You can even alter the squa

  • Butternut and nut butter soup

    This might sound like too clever a joke by half, but it's a really good soup. Peanut (or other nut) butter is a very handy way to add richness and nuttiness to a soup.

  • Leftover stew pasties

    Practically any stew will do for this, but particularly good are the oxtail stew with cinnamon and star anise, rabbit ragù and the pot-roast pheasant with chorizo, butter beans and parsley - all available in Hugh's River Cottage Every Day book.

  • Pizza

    Once you've kneaded this easy dough, cranked up your oven to its highest setting and baked your first proper pizza, you'll never look back.

  • Hugh Fearnley-Whittingstall: ‘Why November is a meat month’

    Celebrity chef and food blogger, Hugh Fearnley-Whittingstall explains why November is the best month for cooking dishes with meat.

  • Download the River Cottage iPhone App

    Check out the latest iPhone app from River Cottage.

  • The story behind River Cottage and Landshare

    The Landshare campaign, a movement of more than 50,000 growers and land owners, is growing daily and has sparked a nationwide revolution over the last year.

  • Landshare’s guide to celebrating harvest

    There's a lot to be said for the tradition of sitting down to a massive slap-up dinner with your friends at the end of the growing season.