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River Cottage Every Day by Hugh Fearnley-Whittingstall

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Notes about this book

  • SashaJackson on April 07, 2017

    Very good book indeed, this and Veg Everyday are my favourite River Cottage books. Inspirational when stuck for ideas.

Notes about Recipes in this book

  • Rhubarb and orange smoothie

    • Zosia on April 09, 2016

      I don't know that I would poach rhubarb specifically for this recipe again but the flavour combination was very nice, tart and not too sweet.

    • Rutabaga on May 08, 2016

      I made about 1.5x the recipe as written, using a mix two blood oranges and one cara cara orange. It is more work than usual for a smoothie, but comes together quickly when you cook the rhubarb the night before. It didn't make as much as I was hoping for, however, so I added about a cup of strawberries. This was just the right amount for my husband, four-year-old, and I to share, and I loved the additional sweetness the strawberries brought, while still letting the rhubarb be the star.

  • Peach Melba smoothie

    • Rutabaga on October 21, 2015

      I used frozen peaches, which made the smoothie more of a frozen desert (albeit a healthful one). Since my ratio of berries to peaches was high, the raspberry flavor was dominant. Raspberries can be a little seedy in smoothies, although this wasn't bad. All in all, it's a delicious smoothie for any time of day.

    • eeeve on July 07, 2015

      Nice smoothie but didn't taste very peachy - the canned peaches I used were probably the culprit. Does surprisingly need the honey - otherwise a bit sharp.

  • Pear and cinnamon smoothie

    • eeeve on September 23, 2015

      A winter-y smoothie, definitely for cinnamon lovers, therefore unfortunately not for me.

  • Banana and oat thickie

    • eeeve on June 19, 2015

      Made this with coconut milk; it wasn't very thick, in fact rather on the thin side. Might be thicker when only yoghurt is used, and maybe with even more oats than stated in the recipe. But it's certainly a good way to use up overripe bananas.

    • Rutabaga on April 25, 2015

      This is a good use for overripe bananas. It was the thickness of really heavy cream, not spoonable like many smoothies. I submitted a little of the milk with yogurt; using only yogurt might lead to a more smoothie-like consistency. As is, it's a filling and satisfying breakfast drink that takes only minutes to make.

  • Honey-baked rhubarb

    • Hannaha100 on January 19, 2017

      Ever since I read the words "rhubarb compote" earlier today, I couldn't get it out of my head and in the end went and bought some rhubarb. I'll admit I used agave instead of honey but I still think this was disappointing and I've concluded I don't really like the combination of rhubarb and orange - a bit tart. Out of curiosity I looked it up and Nike Segnit isn't a fan in the flavour thesaurus either. I thought a pinch of cinnamon and brown sugar improved it but I don't think I'll make again.

    • eeeve on April 18, 2017

      A quick and easy way to prepare rhubarb; we also like the combo with orange. Our rhubarb stalks were squidgy and soft but held their shape nicely.

    • Zosia on April 17, 2017

      I like the bright tasting combination of rhubarb and orange so I enjoyed this compote. It was particularly good with yogurt and my morning oatmeal.

  • Honey and peanut butter booster bars

    • Zosia on April 09, 2016

      The author makes no claims that these are a healthy treat, just that they're better than most store-bought varieties, and they're easy to customize. I replaced the butter with coconut oil, used only half the brown sugar and added raisins, cranberries, flax, pumpkin and sunflower seeds. Still a little on the sweet side for me but family loved them. They were a little loose and sticky at room temperature the day they were baked but firmed up nicely the next day.

  • Banana booster bars

    • eeeve on February 23, 2015

      These are very nice and made for a very happy husband - but don't be fooled, they're not exactly healthy, what with the amount of butter and sugar that went in. But - we know what's in them and they are so much better than bought cereal bars. Oh, and definitely wait for it to have cooled down before attempting to cut into bars...

  • Baked breakfast cheesecake

    • Yildiz100 on August 08, 2013

      This tasted like nothing but sweetened baked quark. The oatmeal didn't really bring it together, maybe the semolina would have worked better? It didn't seem particularly breakfast-y either. Also, it took nearly double the stated time to set up.

  • Eggy bread with apples

    • Hannaha100 on May 20, 2017

      This was a lovely variant on eggy bread. Perfect for easy weekend breakfast. To repeat!

  • Big mushrooms on toast

    • eeeve on January 27, 2015

      Really nice, love how the garlicky butter seeps into the mushrooms, but probably won't be making this too often, as it's slightly too indulgent for breakfast!

  • Scrambled eggs with smoked pollack/haddock

    • Rutabaga on October 16, 2015

      This recipe is quite basic, but for me it really hits the spot at breakfast. I slow cook the eggs so they are creamy and soft, and use smoked trout for the fish.

  • Six-seed soda bread

    • Rutabaga on February 25, 2016

      The seed mix in this recipe is quite good, but I ran into the same problem I did with Heidi Swanson's rye soda bread recipe: the dough was too dry, and the loaf turned out heavy. This time, I did add more buttermilk, but the dough still was dryer and rougher than it probably should have been. In future, I think I need to incorporate an additional 1/3 cup of buttermilk right off the bat, then add a little more liquid or flour as needed.

    • Rutabaga on October 21, 2016

      I made this again and used a full two cups of buttermilk. Perfect! This was the soda bread I was hoping for, tender and not too heavy. Three of us polished off almost half of the loaf at dinner, and even the baby enjoyed some crumbs.

    • Melanie on August 08, 2011

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

  • Parsnip and thyme bread

    • Zosia on April 09, 2016

      This was a very dense loaf but had the really lovely complementary flavours of parsnip, thyme and Parmesan cheese to make up for that. Of course the texture was probably due in part to having replaced self-raising flour with regular all-purpose and the amount of baking powder I thought should go in.

  • Cornbread

    • e_ballad on November 07, 2017

      A great basic cornbread recipe, with a light crumb.

  • Focaccia

    • Rutabaga on January 04, 2017

      I mixed up this dough before work with a little chopped rosemary, let it rise for an hour, then pressed it out onto the pan and popped it in the fridge. When I returned in the evening, we were able to enjoy fresh baked bread for dinner without having to wait out the longer baking time required of larger loaves. The entire family loved it. As I used a half sheet pan, next time I need to be careful not to press the dough out too thinly. For the ideal height, one batch shouldn't be stretched beyond half of the pan.

  • Bill's Rona oatcakes

    • Rutabaga on May 17, 2015

      I'm not entirely sure what to make of these oatcakes. Perhaps because I was so excited to make them, I couldn't help but be let down when they turned out differently from what I had expected. While this should have been obvious for a recipe with no sugar and only neutral oil, I was still surprised to find them bland and dry on their own - in contrast with a type of oatcake my grandmother makes that is enriched with milk, butter, and sugar. But as Fearnley-Whittingstall rhapsodizes over eating them with marmalade and cheese, I decided to do likewise, and found they were quite tasty when topped with Norwegian snofrisk (creamy goat cheese) and berry jam. The dough was pretty difficult to work with, requiring a lot of flour to keep it from sticking to the work surface, which I hope didn't toughen them.

  • Spinach, bacon and goat's cheese frittata

    • Rutabaga on November 22, 2017

      This frittata was delicious, and pretty easy to pull together. I cooked mine just slightly longer than would have been ideal (at least in my opinion); you'll want to keep a close eye on it when in the oven. The kids weren't big fans, the the adults enjoyed it.

    • Zosia on May 23, 2017

      Easy and very tasty. I used pancetta and pre-cooked fiddleheads in place of the bacon and spinach respectively.

  • Chicken and leek pasties

    • Zosia on February 06, 2016

      Since I was making this to use up leftover chicken and time was limited, I skipped the pastry and used frozen puff pastry. The mustard added great flavour to the filling, which was moist but not runny, just what you're looking for in a hand pie.

  • Lentil and squash pasties

    • Zosia on April 23, 2017

      I would never have thought of using cooked lentils as a hand pie filling but they worked quite well. The sweetness of the squash was balanced by the mustard and vinegar and their sharpness cut the richness of the pastry. I used frozen puff instead of home made.

  • Tabula kisir

    • Zosia on April 27, 2016

      The dressing was the highlight of this herby bulgur salad. Flavoured with tomato, paprika, chile and cumin, it would be delicious with most grains.

  • Very lemony hummus

    • JFM on June 26, 2013

      Firm favourite.

  • Beetroot and walnut hummus

    • eliza on July 23, 2015

      Really good! I made this after seeing the program. It's easy to make and freezes well, tastes quite strongly of cumin so some may want to reduce the amount.

  • Parsley and pumpkin seed pesto

    • Zosia on April 17, 2017

      So simple yet so good. It wasn't as rich or strongly flavoured as a traditional pine nut-basil pesto but the nuttiness of the pumpkin seeds came through.

    • Rutabaga on December 11, 2017

      I really liked this pesto. It's a good option when basil isn't at its peak, and the flavor of the pumpkin seeds really shines and is a good match for the parsley. We stirred it into the potato and fennel soup, also found in River Cottage Every Day. When making the pesto in the blender, I followed the blending instructions as listed in the recipe (imagine that!) and found it came together much more easily than had I thrown everything together simultaneously.

  • Fried fish fillets with roasted tomato sauce

    • JLDuck on March 27, 2017

      Reasonable recipe. Found that the effort and time to make that sauce did not significantly add to the dish.

  • Roast fish fillets with roast potatoes

    • tasteslike on April 25, 2016

      The potato roasting technique is terrific. The resulting potatoes are crisp on the outside and creamy on the inside; in other words, perfect. I wasn't a fan of cooking fish in the potato pan. Fishy juices compromised the crisp potato crust, plus, pan-fried fish just tastes way better. On the pro side, cooking fish in the potato pan is easier than pan-frying. Bottom line: I'll use the potato technique often and stick with pan-frying my fish.

  • 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.

    • Zosia on April 27, 2016

      I used grouper which worked beautifully with the Asian flavours and the sauce that was generated was delicious tossed with some noodles.

  • Roasted slashed fish with aromatic paste

    • Zosia on May 29, 2017

      I made the herby paste variation using parsley, dill, chives, garlic and lemon. Slashing the fish makes serving a little trickier but ensures the flavours are in every bite. Simple and delicious.

  • Smoked fish and spinach omelette

    • Rutabaga on June 02, 2017

      I've made similar omelettes in the past, and this version is particularly good. Adding greens and browning it under the broiler help it to stand out. I used smoked trout and, in place of the spinach, arugula. To accommodate my children's tastes, I also only topped half of the omelette with arugula, and they happily ate the greens-free version. It makes a lovely simple supper.

  • Lamb chops with garlic, thyme and capers

    • LisaR12 on October 13, 2013

      wow, i'm not a fan of lamb, but this dish has possibly converted me. very easy to cook. Meat came out lovely and tender and the sauce is very flavoursome.

  • Devilled lamb's hearts

    • eeeve on March 18, 2017

      This dish tastes nice, with a hot and spicy sauce. The hearts came out a bit tough; either the temperature was too high or they needed a bit longer than the recipe stated. Our main grumble would be the amount of preparation time for what is essentially a snack (it took a long time to trim the hearts plus 2 hours cooking plus the devilling stage plus quite a lot of washing up). Would recommend doing the option with lentils to make it more into a main meal. Leftovers very nice with scrambled eggs for breakfast!

  • Spiced lamb burgers

    • Zosia on April 23, 2017

      Most of the spices were of the non-hot variety and they helped produce a really flavourful burger. The minty yogurt was a great condiment but I realized too late that I was supposed to toast and grind extra spices for it; I used pre-ground and they added nothing so I think I'll just omit them from the yogurt next time.

    • Frogcake on November 05, 2016

      We really enjoyed these lamb burgers, which I served on pita. I doubled the spice blend for the burgs to save on time, and added a tablespoon of the blend to one cup of yogurt. No regrets, tasted great!

  • My herby barbecued chicken

    • Zosia on April 27, 2016

      This is a very good, basic recipe for marinade that added lots of flavour to some skinless, boneless chicken breasts,

  • Tupperware Mexican chorizo (meatballs)

    • Zosia on April 27, 2016

      This is a great mixture to have in the freezer whenever a recipe calls for spicy sausage meat. I used lean ground pork and made meatballs with most of the mixture - delicious - and fried the remainder until very crisp to add to the book's Seedy Spinach salad.

    • SashaJackson on April 07, 2017

      Excellent flavour, I use free range pork mince and store batches in the freezer. It is very good used in the carbonara recipe.

    • FJT on June 12, 2017

      When I first made this and fried a little bit to check the seasoning, I was tempted to add more paprika. However I decided to leave it for a few days and see how the flavours developed and I'm glad I did. It tastes really nice as is. I've used this to stuff a pot roast (boliche mechado) and for a sweet potato - chorizo hash so far and the rest is destined to become pork chorizo burgers (from Dinner). I will be making this regularly as it is easy and tasty.

  • Chorizo carbonara

    • SashaJackson on April 07, 2017

      Very good recipe, now in my regular recipe rotation. It is best made using the homemade tupperware chorizo rather than buying ready made. Delicious, clean plates guaranteed!

    • bhasenstab on October 26, 2013

      This was truly delicious! The sauce is a moderately spicy, creamy, deconstructed carbonara -- almost like an alfredo. The crispy bits of Mexican chorizo are delicious, and the suggested proportions ensure you get some meat in almost every bite. Use a spaghetti rigati and you can't miss. This dish strikes me as a great autumn dinner, and I can promise you, we will be making it again soon.

  • Leftover pork with fennel and new potatoes

    • eliza on May 01, 2016

      Such an easy recipe with leftover meat and potatoes and added fennel. I've made with deli corned beef, pork, and ham and all were delicious. The fennel goes really well with the meat. I usually omit the mint.

    • 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 !

  • 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.

  • Sausage and root vegetable stew

    • SashaJackson on April 07, 2017

      Very tasty comfort food. It is an adaptable recipe; I use whatever root veg I have on hand and have also found bulb fennel a good addition, I use all cider instead of topping up with water as this gives a better flavour. Using great quality sausages is essential and some wholgrain mustard on the side is rather good too.

    • e_ballad on August 25, 2017

      A good hearty winter feed. Very easy to prepare & on the table 1 hour later. As there's not any competing flavours to disguise the ingredients, I'd agree with SashaJackson that this recipe will only yield a great result if really good ingredients are used.

  • Rabbit stew with tomato

    • eeeve on October 21, 2014

      Easy recipe for a rabbit first-timer. Didn't have bacon, so left it out, which didn't seem to be missing as the rabbit's already got such a strong taste. Thought the stew could do with just a few more veg in it, and increased the oven temperature to 160C after an hour (I like to see a stew bubbling when I take it out of the oven!), but apart from that it was quite nice.

  • Baked chicken curry

    • j_h on July 12, 2015

      https://www.rivercottage.net/recipes/baked-chicken-curry alternative web address

  • 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.

  • Roast breast of lamb with lemon and apricots

    • jammydodger on July 21, 2014

      Really good. Great way to use a budget cut of meat without it being too fatty. The fennel and onions were lovely too. Perfect with couscous and a side of Savoy cabbage mixed with a bit of mint sauce.

  • Lemony courgettes on toast

    • eeeve on June 18, 2015

      Quick, simple, thrifty, tasty - what's not to like?

    • Hannaha100 on January 19, 2017

      This was one of the most simple yet delicious things I've eaten in a while. The only element that let it down was the bread and that was my bad for not buying better bread. I had half with lemony hummus which was also nice, but I think I preferred the simple version. If my husband didn't hate courgettes so much I would be making this again and again.

  • Potato and fennel soup

    • Rutabaga on December 11, 2017

      This is a lovely fragrant soup, and very easy to put together. Because my husband prefers chunky soups, I didn't puree it. I had only one and half fennel bulbs, so the fennel flavor was fairly light, but I think that was probably just right for us, and it would probably still appeal to those who don't favor fennel. We served it with the pumpkin seed parsley pesto from the same book, which was a really good pairing. The soup is good on its own, too, but the pesto made it feel more substantial.

  • Lentil soup with caraway and minted yoghurt

    • Zosia on April 09, 2016

      The caraway really overwhelmed the other flavours in the soup and I didn't quite see the point of adding a cooling yogurt element to a soup that had no heat. I added some lemon juice for another layer of flavour and followed the suggestion of serving it with hot chilli oil. I won't be making this one again.

  • Warm leek and white bean salad with mustard dressing

    • Rutabaga on November 13, 2015

      The combination of white beans, sauteed leeks, and mustard vinaigrette blends together perfectly. I served it over arugula as an accompaniment to a pasta dish, but it would also be great as a simple lunch served on hearty toast.

  • Carrot, orange and chervil salad

    • Zosia on April 27, 2016

      A very fresh and bright salad with lots of texture that's particularly good with spicy food.

  • Roast Jerusalem artichoke, hazelnut and goat's cheese salad

    • Rutabaga on April 20, 2015

      Delicious! We loved the combination of hazelnuts, Jerusalem artichokes, and goat cheese (I used goat cheddar). I had only about a half pound of Jerusalem artichokes, so downsized the recipe and added extra arugula. It's a very easy salad to make, but you have to allow about 35 minutes for the artichokes to roast.

  • Seedy spinach salad

    • Rutabaga on December 10, 2015

      This is a perfect fast salad to make in the winter using mostly pantry ingredients. If you buy pre-washed baby spinach, it can be on the table in only 5-10 minutes. Dates would be a nice, pantry friendly addition, too.

    • Zosia on April 27, 2016

      Amazing how the addition of some seeds could transform what is essentially a very simple salad of spinach dressed with oil and lemon juice. I particularly liked the pumpkin seeds with the greens.

    • eeeve on December 11, 2015

      Agreed - a speedy seedy salad! As suggested in the ingredients list, I substituted poppy for hemp seeds and used the olive/rapeseed oil combo for the dressing. I liked how the tiny seeds were clinging to the spinach leaves.

  • Fried halloumi salad

    • Rutabaga on August 25, 2015

      This is a nice, healthful salad, made a little decadent with the addition of fried cheese. I felt it was lacking something - then realized it was because I forgot to add the onion! So, I would definitely include the onion for a nice little bite. The salad provides a good combination of crunchy, salty, herby, and sweet (with the tomatoes).

  • 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.

  • French beans with tomatoes

    • saladdays on September 04, 2013

      A good way to use mature French beans that need extra cooking, add some water to the tomato mixture so that it does not stick to the pan.

  • Roast beetroot with balsamic, rosemary and garlic

    • e_ballad on November 13, 2016

      This was ok, but would suggest erring on the lower end of the cooking time as the garlic was burnt to charcoal. I used 2x very large beetroot (just shy of 1kg total), cut into 12ths - would recommend 8ths into the future as the beetroot was also overcooked.

  • Roast carrots with butter, cumin and orange

    • Rutabaga on April 16, 2016

      The sweet orange and savory cumin really compliment these delicious roasted carrots. This dish is very easy to put together, but takes about an hour to roast, so plan accordingly.

  • Jerusalem artichoke and nettle gratin

    • Rutabaga on April 13, 2016

      This gratin brings together a really interesting blend of flavors and textures. Since nettles can be rather strong, spinach would probably be a good substitution if you want a dish that's not as assertive. The instructions (at least in the U.S. edition) seem to have an error, as they instruct you to slice the Jerusalem artichokes into one inch thick rounds. I don't see how such thick pieces could possibly cook in the time allotted, so sliced mine thinly, much like what you see in the photo accompanying the recipe. That worked perfectly; in fact, they were still slightly crunchy after 25 minutes in the oven. Also, my gratin was on the dry side, whether because I used mostly creme fraiche in place of the cream, reduced the cream further, had more artichokes than called for, or let the gratin sit out for a couple of hours prior to baking, I don't know. But I loved it regardless, and will make it again when Jerusalem artichokes are back in season.

  • 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.

  • Macerated strawberries

    • Melanie on July 28, 2016

      I used regular balsamic vinegar and only left the mixture for an hour. I ate it by itself but I imagine it would go really well with vanilla ice cream.

  • Raspberry and honey cranachan

    • Rutabaga on August 20, 2016

      Fresh raspberries are always a treat, and this is lovely way to dress them up, especially on a hot summer day - no cooking required, beyond a quick toasting of the oats. The oats add a little texture to what is essentially a raspberry fool, and the whisky, along with the fact that it is only lightly sweetened, give the dessert a bit of an adult edge.

  • Rhubarb clafoutis

    • eliza on May 11, 2016

      This recipe is available on the Serious Eats website.

    • Zosia on April 27, 2016

      I used the first of the season's rhubarb which is roasted first with orange and cinnamon to make this delicious dessert. Though the liquid generated isn't used in the clafoutis, those flavours were present in the rhubarb. Mine took a little longer to bake than the time stipulated. I served it with fresh strawberries and a drizzle of the rhubarb roasting liquid.

  • Roast plum sorbet with chocolate brownies

    • Christine on August 12, 2014

      Made the sorbet only which was very delicious. I've made and really enjoyed the 'Wild plum sherbet' from Chez Panisse Desserts, but thought I'd try this one because it doesn't call for making a sugar syrup. This version couldn't be easier since all the ingredients (plums, sugar, water) get roasted in the oven together and there's not much more to it. After the mixture cooled a bit, I ran it through my food mill instead of rubbing it through a sieve -- it makes the task much easier if you have this tool available. I chilled the mixture overnight before churning it. The recipe didn't specify a yield, but it definitely made more than a quart because it started to overflow my machine a bit. By the time that happened though, it was already mostly frozen, so I just scooped two servings off the top for my husband & I to eat fresh and let the rest churn a few more minutes. Next time I would leave a portion of the mixture on the side to churn later or scale the recipe back (3/4 probably).

  • 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.

    • eeeve on October 13, 2014

      Hugh calls this a "criminally good" cake - and it's true! It's great warm or cold, works with apples, pears, plums; have also tried ground walnuts instead of almonds, and it always tastes fantastic. One of my go-to cake recipes.

    • eeeve on October 02, 2017

      Recipe available here: https://www.cooked.com/uk/Hugh-Fearnley-Whittingstall/Bloomsbury-Publishing-Plc/River-Cottage-Every-Day/Treats/Apple-and-almond-pudding-cake-recipe

  • Easy rich chocolate cake

    • ithyt on September 27, 2015

      9.13 Great dessert cake.

  • Honey wholemeal cake

    • Zosia on April 23, 2017

      Very soft and moist with a wonderful nutty caramel flavour. I used whole wheat pastry flour and 1 tsp baking powder in place of the wholemeal self-rising flour and it worked well.

  • Lemon curd marble muffins

    • CBH on March 22, 2017

      I used blueberries. Lovely and moist

  • Chocolate and beetroot brownies

    • e_ballad on November 12, 2016

      Had a taste test of several beetroot brownies to find a favourite. This was great, but still not my favorite. The cooking time was at the latter end of the scale with our oven & was still very gooey (a good thing!).

  • Lemon sponge pudding

    • JLDuck on June 07, 2015

      Recommended for people who love a very tart lemon taste. Fresh cream as an accompaniment is highly advised.

  • Cheddar, chilli, sweetcorn and spring onion cornbread

    • e_ballad on November 07, 2017

      This is fantastic. In previous outings, I’ve increased the corn up to 250g without any detrimental effects & used sweet chilli sauce instead of the chillies. So incredibly quick to get to the table too.

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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
  • Page Count 416
  • 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."

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