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River Cottage Every Day by Hugh Fearnley-Whittingstall

Search this book for Recipes »

  • Rhubarb and orange smoothie

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Spring
    • Ingredients: rhubarb; oranges; honey; yogurt

  • Strawberry and mint smoothie

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Summer
    • Ingredients: strawberries; yogurt; mint; honey

  • Peach Melba smoothie

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Summer
    • Ingredients: raspberries; peaches; oranges; honey; vanilla extract

  • Dan's breakfast juice

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Fall / autumn; Summer
    • Ingredients: apples; pears; bananas; carrots; celery; ginger; parsley; beetroots

  • Pear and cinnamon smoothie

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Fall / autumn
    • Ingredients: pears; yogurt; maple syrup; ground cinnamon; lemons; ginger

  • Banana and oat thickie

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Winter
    • Ingredients: bananas; milk; porridge oats

  • Honey-baked rhubarb

    • Categories: Breakfast / brunch
    • Ingredients: rhubarb; oranges

  • Two (or more) fruit salad

    • Categories: Salads; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: bananas; strawberries; raspberries; plums; apples; lemons

  • Muesli with apple, orange and yoghurt

    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: porridge oats; dried fruits of your choice; nuts of your choice; apples; oranges; sugar; yogurt

  • Quick porridge

    • Categories: Quick / easy; Breakfast / brunch; Vegetarian
    • Ingredients: porridge oats; milk; cream; honey

  • Honey and peanut butter booster bars

    • Categories: Brownies, slices & bars; Breakfast / brunch; Vegetarian
    • Ingredients: butter; brown sugar; crunchy peanut butter; honey; oranges; lemons; dried fruits of your choice; mixed seeds

  • Banana booster bars

    • Categories: Brownies, slices & bars; Breakfast / brunch; Vegetarian
    • Ingredients: butter; brown sugar; honey; oranges; lemons; dried fruits of your choice; mixed seeds; bananas

  • Wholemeal drop scones

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Afternoon tea
    • Ingredients: self-rising flour; store-cupboard ingredients; butter; caster sugar

  • Perfect pancakes

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: eggs; milk; sunflower oil; lemons; plain flour; caster sugar

  • Baked breakfast cheesecake

    • Categories: Cheesecakes; Breakfast / brunch; Dessert
    • Ingredients: curd cheese; oatmeal; store-cupboard ingredients; oranges; caster sugar

  • Eggy bread with apples

    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: eggs; stale bread; store-cupboard ingredients; apples; caster sugar

  • Home-made yoghurt

    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch
    • Ingredients: milk; milk powder; live yogurt

  • Fridge jam

    • Categories: Jams, jellies & preserves
    • Ingredients: strawberries; lemons; sugar with pectin

  • Morello cherry fridge jam

    • Categories: Jams, jellies & preserves
    • Ingredients: lemons; Morello cherries; sugar with pectin

  • Nut butters

    • Categories: Dips, spreads & salsas; Breakfast / brunch; Vegetarian
    • Ingredients: nuts of your choice; sunflower oil; honey; fleur de sel

  • Nut and seed butters

    • Categories: Dips, spreads & salsas; Breakfast / brunch; Vegetarian
    • Ingredients: nuts of your choice; sunflower oil; honey; fleur de sel; seeds of your choice

  • Tomato toast

    • Categories: Bread & rolls, savory; Breakfast / brunch; Vegetarian
    • Ingredients: sourdough bread; garlic; tomatoes; olive oil

  • Oily toast

    • Categories: Bread & rolls, savory; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: sourdough bread; oil

  • Big mushrooms on toast

    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: mushrooms; store-cupboard ingredients; thyme; sourdough bread

  • Smoked salmon and scrambled eggs on toast

    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: smoked salmon; eggs; butter; bread

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Six-seed soda bread

    • Melanie on August 08, 2011

      Recipe uses buttermilk (missing from ingredient list). Tastes so good!

  • Shin of beef with ginger and soy

    • saladdays on December 10, 2011

      This is an excellent way to cook shin of beef. The combination of flavours, soy, ginger, redcurrant and apple makes a very tasty sauce for the meat. It is worth cooking slowly and like all casseroles benefits from cooking earlier and then reheating.

  • Leftover pork with fennel and new potatoes

    • saladdays on April 24, 2012

      Had the pork and the potatoes but no fennel, found pak choi in the fridge and used that instead. A quick and easy recipe that made a very comforting supper. Will try it with the fennel next time !

  • Apple and almond pudding cake

    • Cheri on November 04, 2012

      This was REALLY good. Increased batter qty's by 50% because I had a 10 inch pan - not 8 inch. Result was thin but adequate cake with the apples. Used 5-6 med fuji apples, which were fine. Warm from the oven - outstanding! Baked one hour.

  • Leeks with greens

    • Cheri on November 04, 2012

      Very good. Served with Chicken and Mushroom cassarole with cider (same book). Leeks added nice flavor to mixed sauted greens.

  • Chicken and mushroom casserole with cider

    • Cheri on November 04, 2012

      Very good and tasty. Unfortunately, had to substitute dijon mustard for the english (all I had), which probably would spice this up, a bit, but was a good match for the cider. Baked chicken covered at 350 deg for 1 hr., then uncovered for 12 more minutes (short on time...). Removed chicken and mushroom from cassarole, and finished sauce on the stovetop in the same pan. Returned chicken to the pot. Served over buttered egg noodles to sop up this delicious sauce. Accompanied by leeks with greens from the same book. Nice combination. I will definately make this again.

  • Cauliflower cheese

    • Cheri on November 06, 2012

      This was good, but not a weeknight endeavor -- too time consuming. Added some broccoli as I did not have enough cauliflower. This worked well. Very rich and filling. Substituted swiss/gruyere mix for chedder cheese which worked well. Served with grilled chicken sausages, nice combination.

  • Foil baked fish fillets with fennel, ginger and chilli

    • GardenerKaren on March 13, 2013

      I didn't have a fresh chilli so used a generous teaspoon of crushed chilli instead - it was maybe a bit too hot/overpowering!

    • GardenerKaren on March 13, 2013

      Our fennel was pretty big/mature so I used just half a bulb - plenty. It would have benefitted from cooking longer to start with.

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Reviews about this book

  • The Kitchn

    I would love to cook my way through this book one delicious meal at a time. The range of recipes...makes it a great book for new cooks, but there's also plenty here for seasoned cooks, too.

    Full review

Reviews about Recipes in this Book

  • Spiced lamb burgers

    • The Kitchn

      ...the kinds of recipes I want to cook all the time: fresh flavors, simple to make, and tummy-rubbing good. This recipe for spicy lamb burgers on the grill is the perfect example.

      Full review
  • ISBN 10 0747598401
  • ISBN 13 9780747598404
  • Linked ISBNs
  • Published Oct 05 2009
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, will be covered in River Cottage Every Day. As Hugh says: "I have honed the River Cottage approach to food over a decade now, and I believe passionately that it is relevant to everybody, every day. You only have to decide that food, and its provenance, matters to you and your family, and the River Cottage way of doing things can offer a whole raft of solutions: food sourcing and shopping strategies, thrifty kitchen tricks and, above all, approachable, delicious, easy recipes. This book makes no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, or whether you can tell the difference between a cep and a chanterelle. But once you own the book, these things may well begin to matter to you. All you will need to reap the benefit is a commitment to spend at least some time in the kitchen, with fresh ingredients, a few times a week. And if you don't have that at the outset, I believe that a little time spent with this book - perhaps in bed, before you go to sleep - will soon put that right! Above all, I intend to tempt and charm you towards a better life with food - with a set of simply irresistible recipes that just happen to be seasonal and ethical."

Other cookbooks by this author

River Cottage Every Day

Member Rating

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