The River Cottage Cookbook by Hugh Fearnley-Whittingstall

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    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: baby zucchini; baby leeks; peas; fava beans
    • Categories: Soups; Appetizers / starters
    • Ingredients: beetroots; feta cheese; tomatoes; store-cupboard ingredients
    • Categories: Appetizers / starters
    • Ingredients: purple sprouting broccoli; canned anchovies; thyme; basil; red chiles
    • Categories: Main course
    • Ingredients: butter; shrimp; dried red pepper flakes; purple sprouting broccoli
    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: zucchini; cheddar cheese; eggs
    • Categories: Canapés / hors d'oeuvre
    • Ingredients: zucchini; rustic white bread; store-cupboard ingredients
    • Categories: Sauces, general
    • Ingredients: zucchini; heavy cream; Parmesan cheese; any shape pasta
    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: zucchini; heavy cream; Parmesan cheese; store-cupboard ingredients
    • Categories: Soups
    • Ingredients: zucchini; milk; Parmesan cheese; basil
    • Categories: Sauces, general
    • Ingredients: tomatoes; store-cupboard ingredients
    • Categories: Soups
    • Ingredients: tomatoes; rice cakes; heavy cream
    • Categories: Canapés / hors d'oeuvre
    • Ingredients: tomatoes; mozzarella cheese; stale bread
    • Categories: Sauces, general
    • Ingredients: canned tomatoes; bacon; store-cupboard ingredients
    • Categories: Dips, spreads & salsas
    • Ingredients: tomatoes; apples; oranges; basil; red chiles
    • Categories: Dips, spreads & salsas; Vegetarian
    • Ingredients: tomatoes; shallots; store-cupboard ingredients
    • Categories: Canapés / hors d'oeuvre
    • Ingredients: ciabatta bread; black olives; tomatoes; shallots
    • Categories: Dips, spreads & salsas
    • Ingredients: green tomatoes; limes; red chiles; cilantro
    • Categories: Dips, spreads & salsas
    • Ingredients: tomatoes; red peppers; apple cider vinegar; dry mustard; cinnamon sticks; ground allspice; whole cloves; mace; celery seeds; bay leaves
    • Categories: Appetizers / starters; French
    • Ingredients: eggplants; zucchini; cherry tomatoes; basil
    • Categories: Pasta, doughs & sauces
    • Ingredients: radicchio; red chiles; pancetta; heavy cream
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: celery root; red chiles; half and half cream
    • Categories: Soups
    • Ingredients: pumpkins; Gruyère cheese; heavy cream; nutmeg
    • Categories: Rice dishes; Main course
    • Ingredients: sage; Arborio rice; pumpkins; sunflower oil; Parmesan cheese
    • Categories: Side dish; Vegetarian
    • Ingredients: potatoes; store-cupboard ingredients
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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 0007427239
  • ISBN 13 9780007427239
  • Published Feb 03 2011
  • Page Count 488
  • Language English
  • Edition ePub ed
  • Countries United Kingdom
  • Publisher HarperCollins Publishers (Digital)
  • Imprint Collins

Publishers Text

More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest. '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.' Hugh Fearnley-Whittingstall With over one hundred recipes and Simon Wheeler's acclaimed photography, The River Cottage Cookbook has been a hugely influential and original book, appealing to all downshifters and those who prefer their food to be full-blooded and wholesome. The River Cottage Cookbook has won the Andre Simon Food Book of the Year Award, the Guild of Food Writers' Michael Smith Award and the Glenfiddich Trophy and Food Book of the Year. This new edition's preface looks back at River Cottage from the perspective of 2011. The book also includes new recipes, new pictures and an updated directory that reflects the changes over the past ten years.

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