The River Cottage Cookbook by Hugh Fearnley-Whittingstall

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  • Baby vegetables

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: baby zucchini; baby leeks; peas; fava beans
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  • Beet soup with feta

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Soups; Appetizers / starters
    • Ingredients: beetroots; feta cheese; tomatoes; store-cupboard ingredients
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  • Purple sprouting broccoli with anchovy and chile dressing

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Appetizers / starters
    • Ingredients: purple sprouting broccoli; canned anchovies; thyme; basil; red chiles
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  • Broccoli with shrimp butter

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Main course
    • Ingredients: butter; shrimp; dried red pepper flakes; purple sprouting broccoli
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  • Zucchini soufflé

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: zucchini; cheddar cheese; eggs
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  • Zucchini bruschetta

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Canapés / hors d'oeuvre
    • Ingredients: zucchini; rustic white bread; store-cupboard ingredients
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  • Zucchini sauce for pasta

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Sauces, general
    • Ingredients: zucchini; heavy cream; Parmesan cheese; any shape pasta
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  • Deep-fried stuffed zucchini flowers

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: zucchini; heavy cream; Parmesan cheese; store-cupboard ingredients
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  • Zucchini and milk soup

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Soups
    • Ingredients: zucchini; milk; Parmesan cheese; basil
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  • Roast tomato sauce

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Sauces, general
    • Ingredients: tomatoes; store-cupboard ingredients
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  • Cream of roast tomato soup

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Soups
    • Ingredients: tomatoes; rice cakes; heavy cream
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  • Crostini

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Canapés / hors d'oeuvre
    • Ingredients: tomatoes; mozzarella cheese; stale bread
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  • Rich tomato sauce with bacon

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Sauces, general
    • Ingredients: canned tomatoes; bacon; store-cupboard ingredients
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  • Tomato, basil, and chile "sweet 'n hot" dipping sauce

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Dips, spreads & salsas
    • Ingredients: tomatoes; apples; oranges; basil; red chiles
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  • Fresh tomato salsa

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: tomatoes; shallots; store-cupboard ingredients
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  • Bruschetta

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Canapés / hors d'oeuvre
    • Ingredients: ciabatta bread; black olives; tomatoes; shallots
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  • Fresh green tomato and cilantro salsa

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Dips, spreads & salsas
    • Ingredients: green tomatoes; limes; red chiles; cilantro
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  • Tomato ketchup

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Dips, spreads & salsas
    • Ingredients: tomatoes; red peppers; apple cider vinegar; dry mustard; cinnamon sticks; ground allspice; whole cloves; mace; celery seeds; bay leaves
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  • Ratatouille

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Appetizers / starters; French
    • Ingredients: eggplants; zucchini; cherry tomatoes; basil
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  • Radicchio and chile pasta sauce

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Pasta, doughs & sauces
    • Ingredients: radicchio; red chiles; pancetta; heavy cream
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  • Celery root and chile gratin

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: celery root; red chiles; half and half cream; store-cupboard ingredients
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  • Whole pumpkin baked with cream

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Soups
    • Ingredients: pumpkins; Gruyère cheese; heavy cream; nutmeg
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  • Pumpkin risotto with crispy sage

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Rice dishes; Main course
    • Ingredients: sage; Arborio rice; pumpkins; sunflower oil; Parmesan cheese
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  • Perfect mashed potatoes

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

    • Categories: Side dish; Vegetarian
    • Ingredients: potatoes; store-cupboard ingredients
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  • Horseradish mash

    from The River Cottage Cookbook The River Cottage Cookbook by Hugh Fearnley-Whittingstall

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Notes about this book

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Notes about Recipes in this book

  • Tail and tongue of beef with rich red wine sauce

    • wester on May 22, 2014

      I didn't plan this one well enough, so I didn't have enough wine, and I also didn't have enough time to reduce the sauce properly. So we had the "sauce" as soup (a very nice oxtail soup) and the tongue afterwards. Very good even like that. I will probably repeat, but I will have to try Jennifer McLagan's version of the same first to see which I prefer. The same recipe appears in Hugh's Meat book.

  • Tomato ketchup

    • eliza on March 06, 2021

      This makes a really good tasting ketchup, and uses tomatoes and peppers from the garden. It's a fair bit of work, but very easy to make. I kept mine in jars in the freezer for longer term storage, but this could be processed in a water bath if needed. I found this excellent with roasted potatoes.

  • Weeping leg of lamb or mutton with root vegetables

    • saladdays on March 04, 2012

      As I used a 1/2 leg of lamb instead of a whole one I parcooked the vegetables that sit under it in the microwave first. I felt that they wouldn't be fully cooked with a shorter cooking time for the meat. I don't rear my lamb on a farm in Dorset, it comes from the local supermarket instead so wasn't as fatty as Hugh's so the veg weren't as tasty as his would have been but they were still very tasty.

  • Plum bread and butter pudding

    • jammydodger on June 23, 2014

      What is the point of a recipe for using up stale bread if it first orders you to cut off the crusts? I didn't bother. I also used vanilla extract instead of a vanilla pod, and the very, very stale remains of a baguette I'd stashed in the freezer. After putting the pudding together I left it to soak for a while. It was good, but I found that even after 40 minutes the pudding wasn't quite set (it could be our oven).

  • Tartiflette

    • twoyolks on March 07, 2013

      This is very good but very rich. It's good for a cold winter's day.

  • Corned beef and potato

    • twoyolks on March 24, 2020

      This is simple but makes a great corned beef hash.

  • Pea, lettuce, and lovage soup

    • eeeve on June 17, 2015

      Made a combination of this recipe and "Cucumber & lettuce soup" from Jamie Magazine, July 2014 (#50). Couldn't really taste the lettuce, seemed more like a pea soup, but it's a good way to use up a glut of lettuces from the garden when one is sick of eating leafy salads...

  • Pumpkin risotto with crispy sage

    • lils74 on November 17, 2018

      Wonderful, amazing recipe - especially when you consider it's made of relatively humble ingredients. I made this tonight as I had both pumpkin and fresh sage, but scaled down for one (though I have leftovers) and I rather eyeballed the scaledown, so it wasn't exact. A joy to eat - so delicious, and don't skip the fried sage leaves on top, they're more than just a garnish, but a delicious addition. I will definitely make this again and feel it's delicious enough to be a first course when I have friends over.

  • Ukrainian chicken borscht

    • e_ballad on November 18, 2019

      This dish didn’t appeal to our palates at all - watery cabbage stew with little flavour except the cabbage. Might appeal to cabbage aficionados. For anyone else, it’s a bit of a grim meal.

  • Beet soup with feta

    • Soosie on February 09, 2017

      Delicious. I used passata instead of the roasted tomatoes, as I already had it in my pantry. Added a dessert apple for sweetness.

  • Roast belly of pork

    • Soosie on June 14, 2019

      Well worth doing. I actually added 10 mins to the higher temperature, so 40 instead of 30 mins at 220 degrees C. So simple so delicious, so economical.

  • Watercress soup with poached egg

    • mjes on September 23, 2021

      I love poached eggs and I love watercress soup so trying this recipe was a no-brainer. I thought this was superb ... the family liked it but were not quite as enthusiastic.

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  • ISBN 10 0007635931
  • ISBN 13 9780007635931
  • Published Jan 01 2001
  • Format Hardcover
  • Page Count 256
  • Language English
  • Publisher HarperCollins

Publishers Text

Published to tie in with the third series of the acclaimed Channel 4 River Cottage , this book draws on Hugh Fearnley-Whittingstall's experiences at his home in Dorset. Hugh writes:"There are two reasons why you may want to buy this book. The first is more or less selfish, because the main aim here is simply to help you enjoy your life more - your life with food, that is. One of the most satisfying things about my life at River Cottage is that I've hardly ever had a bad meal here. Of course I've burned things and messed up once in a while. But I rarely have that experience that used to seem all too common, where I find myself thinking "why am I eating this rubbish?" The second reason is more political. This book is written with a strong awareness that our current food production system leaves a great deal to be desired. Most of the meat we eat comes from industrially farmed animals who lead miserable lives and are fed on inappropriate diets. It is neither as tasty nor as healthy as it should be. Much of the fruit and vegetables we eat is the product of intensive agriculture that pollutes the land we live on and leaves unnecessary residues on and in the produce. I don't like that, and I know more and more people who feel the same way. How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more." With over 100 recipes, and Simon Wheeler's acclaimed photography, "The River Cottage Cookbook" should appeal to all downshifters and to all those who prefer their food to be full-blooded and wholesome.

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