The River Cottage Year by Hugh Fearnley-Whittingstall

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    • Categories: Soups; Winter
    • Ingredients: chestnuts; kale; bacon; poultry stock
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    • Categories: Grills & BBQ; Appetizers / starters; Winter; Vegetarian
    • Ingredients: radicchio; goat cheese; store-cupboard ingredients
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    • 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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    • 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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    • Categories: Main course; Winter
    • Ingredients: rosemary; thyme; bay leaves; cod head
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    • 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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    • Categories: Side dish; Suppers; Main course; Cooking ahead; Winter; Vegetarian
    • Ingredients: potatoes; mixed root vegetables; butter; cream; nutmeg
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    • Categories: Soups; Winter; Vegetarian
    • Ingredients: mixed root vegetables; butter; cream; nutmeg; stock
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    • Categories: Soups; Winter; Vegetarian
    • Ingredients: butter; cream; stock; Jerusalem artichokes; mixed root vegetables
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    • Categories: Stews & one-pot meals; Main course; Appetizers / starters; Winter; English; Vegetarian
    • Ingredients: salsify; double cream; breadcrumbs
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    • Categories: Quick / easy; Baked & steamed desserts; Dessert; Winter; British
    • Ingredients: preserved ginger; raisins; rum; suet; self-raising flour
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    • Categories: Quick / easy; Pancakes, waffles & crêpes; Dessert; Winter; British; French
    • Ingredients: plain flour; milk; caster sugar; lemons
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    • 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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    • Categories: Sandwiches & burgers; Quick / easy; Main course; Winter; Welsh
    • Ingredients: leeks; beer; cheddar cheese; English mustard; Worcestershire sauce; bread
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    • 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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    • Categories: Egg dishes; Pasta, baked; Main course; Suppers; Winter
    • Ingredients: spaghetti pasta; milk; cheddar cheese; Gruyère cheese; eggs
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    • 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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    • Categories: Pies, tarts & pastries; Cooking ahead; Winter
    • Ingredients: plain flour; butter
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    • 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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    • Categories: Rice dishes; Baked & steamed desserts; Dessert; Winter
    • Ingredients: pudding rice; milk; double cream; caster sugar; nutmeg; tart apples; butter
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    • Categories: Appetizers / starters; Spring; Vegetarian
    • Ingredients: purple sprouting broccoli; butter
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    • Categories: Appetizers / starters; Spring
    • Ingredients: purple sprouting broccoli; butter; anchovies; lemons
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    • Categories: Sauces, general; Appetizers / starters; Spring; French; Vegetarian
    • Ingredients: purple sprouting broccoli; butter; egg yolks; lemons
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    • Categories: Egg dishes; Appetizers / starters; Main course; Spring
    • Ingredients: purple sprouting broccoli; eggs; cream; anchovies
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Spring
    • Ingredients: canned tuna in olive oil; capers; purple sprouting broccoli; store-cupboard ingredients
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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 0340828226
  • ISBN 13 9780340828229
  • Published May 12 2005
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Hodder & Stoughton Ltd

Publishers Text

In this bestselling book, 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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