The River Cottage Year by Hugh Fearnley-Whittingstall

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  • Kale and chestnut soup

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

    • Categories: Soups; Winter
    • Ingredients: chestnuts; kale; bacon; poultry stock
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  • Grilled radicchio with melted cheese

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

    • Categories: Grills & BBQ; Appetizers / starters; Winter; Vegetarian
    • Ingredients: radicchio; goat cheese; store-cupboard ingredients
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  • Cock pheasant au vin

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

    • Categories: Stews & one-pot meals; Main course; Winter; French
    • Ingredients: pheasant; bacon drippings; pancetta; onions; red wine; game stock; thyme; bay leaves; tomato purée; button mushrooms
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  • Shin of beef with macaroni

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

    • Categories: Stews & one-pot meals; Main course; Winter
    • Ingredients: beef shin on the bone; pork belly; carrots; celery; bay leaves; thyme; beef stock; macaroni pasta
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  • Roast cod's head, gigot style

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

    • Categories: Main course; Winter
    • Ingredients: rosemary; thyme; bay leaves; cod head
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  • Woodcock (or snipe) on toast

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

    • Categories: Stews & one-pot meals; Dips, spreads & salsas; Main course; Appetizers / starters; Winter
    • Ingredients: woodcock; streaky bacon; bread; store-cupboard ingredients
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  • Three (or more) root mash

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

    • Categories: Side dish; Suppers; Main course; Cooking ahead; Winter; Vegetarian
    • Ingredients: potatoes; mixed root vegetables; butter; cream; nutmeg
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  • Three-root soup

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

    • Categories: Soups; Winter; Vegetarian
    • Ingredients: mixed root vegetables; butter; cream; nutmeg; stock
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  • Jerusalem artichoke soup

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

    • Categories: Soups; Winter; Vegetarian
    • Ingredients: butter; cream; stock; Jerusalem artichokes; mixed root vegetables
    show

  • Salsify gratin

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

    • Categories: Stews & one-pot meals; Main course; Appetizers / starters; Winter; English; Vegetarian
    • Ingredients: salsify; double cream; breadcrumbs
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  • Tipsy fruity roly-poly

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

    • Categories: Quick / easy; Baked & steamed desserts; Dessert; Winter; British
    • Ingredients: preserved ginger; raisins; rum; suet; self-raising flour
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  • Pancakes

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

    • Categories: Quick / easy; Pancakes, waffles & crêpes; Dessert; Winter; British; French
    • Ingredients: plain flour; milk; caster sugar; lemons
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  • Smoky cheaty brandade

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

    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Main course; Canapés / hors d'oeuvre; Appetizers / starters; Cooking for a crowd; Winter; French
    • Ingredients: smoked haddock; milk; potatoes; double cream
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  • Leeky Welsh rarebit

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

    • Categories: Sandwiches & burgers; Quick / easy; Main course; Winter; Welsh
    • Ingredients: leeks; beer; cheddar cheese; English mustard; Worcestershire sauce; bread
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  • Jansson's temptation

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

    • Categories: Stews & one-pot meals; Main course; Suppers; Cooking for 1 or 2; Winter; Swedish
    • Ingredients: tinned anchovies; onions; potatoes; double cream
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  • Spaghetti cheese soufflé

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

    • Categories: Egg dishes; Pasta, baked; Main course; Suppers; Winter
    • Ingredients: spaghetti pasta; milk; cheddar cheese; Gruyère cheese; eggs
    show

  • Steak and kidney pudding

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

    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Winter; English
    • Ingredients: beef skirts; beef kidneys; red wine; onions; tomato ketchup; English mustard; bay leaves; beef stock; button mushrooms; beef suet; self-raising cake flour
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  • Rough puff pastry

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

    • Categories: Pies, tarts & pastries; Cooking ahead; Winter
    • Ingredients: plain flour; butter
    show

  • Game pie

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

    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Winter
    • Ingredients: game meat of your choice; pancetta; red wine; pig trotters; carrots; onions; celery; bay leaves; thyme; puff pastry
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  • Rice pudding with butterscotch apples

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

    • Categories: Rice dishes; Baked & steamed desserts; Dessert; Winter
    • Ingredients: pudding rice; milk; double cream; caster sugar; nutmeg; tart apples; butter
    show

  • Purple sprouting broccoli with plain melted butter

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

    • Categories: Appetizers / starters; Spring; Vegetarian
    • Ingredients: purple sprouting broccoli; butter
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  • Purple sprouting broccoli with anchovy and lemon butter

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

    • Categories: Appetizers / starters; Spring
    • Ingredients: purple sprouting broccoli; butter; anchovies; lemons
    show

  • Purple sprouting broccoli with cheaty Hollandaise

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

    • Categories: Sauces, general; Appetizers / starters; Spring; French; Vegetarian
    • Ingredients: purple sprouting broccoli; butter; egg yolks; lemons
    show

  • Purple sprouting broccoli with scrambled eggs (and anchovy)

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

    • Categories: Egg dishes; Appetizers / starters; Main course; Spring
    • Ingredients: purple sprouting broccoli; eggs; cream; anchovies
    show

  • Purple sprouting broccoli tonnata

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; Spring
    • Ingredients: canned tuna in olive oil; capers; purple sprouting broccoli; store-cupboard ingredients
    show

Notes about this book

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Notes about Recipes in this book

  • Salsify gratin

    • eliza on August 04, 2022

      Made this a while back, not bad but ultimately not my favourite. I grew salsify in order to make this. It has an interesting taste that was definitely worth discovering.

  • Ultimate creamed spinach

  • Confit of goose legs

    • saladdays on December 27, 2020

      A straightforward recipe, not as technical as some. It was used to deal with a 2020 Christmas emergency so I wasn't able to start it 48 hours in advance as recommended, but the legs were marinated overnight and when cooked in a very low oven for 3 hours made a good Christmas meal for one with plenty of leftover meat.

  • Chestnut and chocolate cake

    • twoyolks on January 21, 2013

      I added a pinch of salt to the cake along with the sugar. I used Scharffen Berger bittersweet chocolate. The cake only has a mild flavor of chestnuts but they go well with the chocolate. The cake is only slightly sweet.

  • Lettuce risotto

    • twoyolks on June 26, 2015

      The risotto has a strong vegetal flavor (particularly if made with vegetable stock). The risotto could would be better with some extra richness (but not from more butter or cheese).

  • Sugar snaps with sesame seeds

    • eeeve on September 21, 2015

      Quick, easy and tasty lunch for one - I used half the amount stated, which didn't make much of a portion (though it's supposed to be a side dish or starter anyway). Might be nice to bulk it out with some plain or egg-fried rice for bigger appetites!

  • Steak and kidney pudding

    • joneshayley on May 04, 2019

      An outstanding pie, the filling works as a casserole alone or as a pie.

  • Richard's parsnip risotto

    • e_ballad on August 27, 2018

      I suppose if parsnips were your favourite food, this might be your thing. As a family that enjoys them, this was a bit of overkill. The recipe works fine, it’s just heavy on... parsnips.

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  • ISBN 10 0340828218
  • ISBN 13 9780340828212
  • Linked ISBNs
  • Published May 12 2003
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Hodder & Stoughton Ltd

Publishers Text

In this new book, the follow-up to his bestselling River Cottage Cookbook, Hugh writes about the year on his Dorset smallholding. He recalls, month by month, the highs and lows of past years, and anticipates the 12 months ahead -- what'll be in season when, and when'll be the best months to crack on with such tasks as chick rearing and sheep shearing, haymaking and hedge laying. But, for all its outdoorsy information, the real focus of THE RIVER COTTAGE YEAR is indoors -- at Hugh's kitchen table. With over 100 brand new recipes, this is above all a cookery book and for once a genuinely seasonal one, celebrating local seasonal produce at its very best - chestnuts in January, artichokes in March, rhubarb in April, asparagus in May, strawberries in June, blackcurrants in July, tomatoes in August, plums in September, apples in October, pumpkins in November and parsnips in December! Full of his hard-earned smallholder's wisdom, seasoned with his infectious good humour, THE RIVER COTTAGE YEAR is Hugh's rallying cry for us to reclaim the seasons.

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