River Cottage Fruit Every Day! by Hugh Fearnley-Whittingstall

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cherry Bakewell

    • eliza on December 09, 2019

      This tart was very sweet, a bit too sweet for me. While it was quite nice, I think I will stick with the BBC bakewell cake which is much simpler to make.

  • Chunky apple and marmalade cake

    • eliza on May 03, 2019

      I loved this cake; I did make a lot of changes, however. I made this cake to use up some leftover mincemeat and substituted that for the marmalade and the sultanas by weight. I also made a half recipe. I loved the chunks of apple in the finished cake. Like the other reviewer, I found it was fully cooked in less time; 25 minutes at 350 fan for my half recipe. Mine was a little on the sweet side since my mincemeat was probably sweeter than marmalade. Froze well.

    • eeeve on October 21, 2016

      A nice autumn cake, really fresh tasting and moist, a lot like an English fruit cake, but better! Love the chunky apple pieces. Thought it would come out overly sweet, but that wasn't the case. Cake has a very dark colour due to the dark muscovado sugar. Mine was done after an hour already (not the hour and a quarter as stated).

  • Coconut, carrot and apricot cake

    • eliza on April 05, 2019

      This is a really nice cake. I used butter instead of coconut fat; the resulting cake was tasty and moist. Will definitely make this again.

  • St Clements shortbread biscuits

    • sharifah on March 06, 2014

      I made these biscuits to pair with the Apple Snow dessert, and it goes very well with it. It was a difficult dough to work with as it was quite soft and wet. I'm not sure why HFW said to add a squeeze of lemon juice once the dough has come together, as it was a soft and wet dough already, prior to adding the lemon juice. But I did as he said! Also took longer to cook than he said. My biscuits took half an hour, and I did lower the temp by 20C for my fan oven. I'd make this again but I'd ignore the addition of lemon juice.

    • eeeve on November 10, 2014

      Absolutely lovely! I made the lavender and lemon version and they didn't last long at all. Would recommend to double the quantities. Also agree with previous review about not needing the additional lemon juice to bring the dough together. Apart from that, favourite shortbread recipe so far.

  • Apple snow

    • sharifah on March 06, 2014

      This was relatively easy to make, and loved by my guests. I didn't put the apple puree through the sieve, and because of that my apple snow didn't look as smooth as HFW's in the photo, and I had little green 'lumps' through the mousse. Still tasted delicious though. You need to get over the fact that it looks like baby food. Quite important to slice the apples very, very thinly so it breaks down into a puree, hence skipping the sieving part. I paired it with the St Clements biscuits, goes very well as you definitely need the crunch against the mousse. Will make this again.

  • Sausage and lentil hotpot with prunes

    • eeeve on September 15, 2017

      A great winter dish, comfort food indeed! Made this on the hob, not in the oven, and in about half the time that was stated (we were hungry and quite impatient). Added some chopped tomatoes (garden glut), and didn't season, though that didn't seem to be a problem as the dish tasted great already with the prunes imparting a subtle fruity flavour. Even the baby liked it (though she didn't get any sausages)!

    • cbrowne91 on August 06, 2017

      Made vegan using vegan sausages (Linda McCartney). I was unsure about this recipe until I tasted it - its amazing comfort food, the prunes go fantastically!

  • Grilled orange, carrot and halloumi

    • Kirstin_the_Kiwi on December 12, 2017

      Yum even though i forgot to buy the halloumi ??

    • e_ballad on January 07, 2018

      Loving each individual component, I thought this was going to be a winner. I think the grilled orange was a step too far, as I think the tangy ‘brightness’ of fresh orange would work better than its intensified sweetness when grilled.

  • Date and banana thickie

    • e_ballad on November 21, 2017

      We found this to be too sweet with the number of dates. Will drop by 1/3 for personal preference.

  • Apricot and almond granola

    • e_ballad on December 09, 2019

      An excellent granola recipe.

  • Haw'sin' sauce

    • etcjm on September 16, 2019

      My goodness this better be good when we taste in a few weeks/months. A bit different but the amount you get for what's involved I don't think is worth it. Could have made ten pots of jam in the time I messed on. Trouble is we'll eat it easily in one sitting. Not happy, can you guess!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1408828596
  • ISBN 13 9781408828595
  • Linked ISBNs
  • Published Oct 10 2013
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season. Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.

Other cookbooks by this author