The River Cottage Year

by Hugh Fearnley-Whittingstall, River Cottage

ISBN-10: 0340828218
ISBN-13: 9780340828212

Region: British

Publisher: Hodder & Stoughton

Publication Date: May, 2003

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Recipe Index

Recipe		Page	Rating
A Dill Tartare Sauce		72	0
Anchovy and Caper Mayonnaise		69	0
Anchovy and Lemon Butter		67	0
Autumn Bliss		208	0
Baby Broad Beans with Chorizo		131	0
Baby Courgette Salad		147	0
Baby Peas with Ham and Garlic		144	0
Bacon or Ham with Fresh Pea Purée		164	0
Barbecued August Vegetables		163	0
Beetroot Consommé		163	0
Beetroot, Rocket and Feta Salad		143	0
Blackberry, Apple and Almond Cobbler		188	0
Blackcurrant Double-Ripple Ice Cream		148	0
Bramley Burnt Creams		227	0
Cheaty Hollandaise		67	0
Chestnut and Chocolate Cake		249	0
Chilled Radish Leaf and Mint Soup		113	0
Chorizo		68	0
Cock Pheasant au Vin		28	0
Cockles and Mussels with Smoked Bacon and Chard		182	0
Confit of Goose Legs		237	0
Courgette and Goat’s Cheese Soup with Basil		159	0
Creamed Sprouts with Bacon		246	0
Crispy Seaweed Greens		75	0
Crushed Strawberries and Cream			0
Eel with Chilli, Ginger and Garlic		90	0
Elderflower Fritters		135	0
Flatbread Stack with Roasted Peppers and Borlotti Beans		203	0
Foil-Baked Trout with Granary Bread Croûtons		115	0
French Beans with Tapenade and Chicken		143	0
French Onion Tart		220	0
Game Pie		56	0
Garlic, Salt and Pepper Prawns		166	0
Giblet-Stuffed Neck of Goose		240	0
Giblet-Stuffed Neck of Goose: The Terrine Version		243	0
Glutney		186	0
Goat’s Cheese and Yoghurt with Herbs		119	0
Gooseberry Ice Cream		134	0
Greek Yoghurt Style		97	0
Grilled Radicchio with Melted Cheese		27	0
Half-the-Garden Soup		160	0
Home-made Ricotta			0
Hot Cross Buns		78	0
Jansson’s Temptation		52	0
Kale and Chestnut Soup		27	0
Lavender Shortbread		151	0
Leeky Welsh Rarebit		50	0
Lemon Verbena Sorbet/Granita		150	0
Lettuce Risotto		112	0
Lightly Salted Relatives of Cod in Beer Batter		69	0
Mackerel with Melted Onions and Black Olives		127	0
Mixed Wild Mushrooms on Toast		200	0
Mushroom Soup		202	0
My Christmas Goose		234	0
My Mushy Peas		72	0
Nettle (and Sorrel) Risotto		73	0
New Lettuces with ‘Soft-Hard-Boiled’ Eggs and Spring Onion		110	0
Pasta Supper		69	0
Pasta Supper		69	0
Pear, Apple and Beetroot Salad		219	0
Pikelets		225	0
Plain Melted Butter		67	0
Plum or Damson Jampote, with Hot and Sour Dipping Sauce By-Product		189	0
Poached Pears with Panna Cotta and Granita		207	0
Primrose and Champagne Jelly		76	0
Quince Cheese		210	0
Rarebit Dip		69	0
Raw asparagus (and Other Crudités) with Anchovy and Caper Mayonnaise		109	0
Raw Baby Artichokes, and Cooked Adult Ones		128	0
Real Meat Mince Pies		249	0
Rhubarb and Custard Trifle		97	0
Rhubarb Bellini		100	0
Rhubarb Cocktails		99	0
Rhubarb Margarita		100	0
Rhubarb Mule		100	0
Rhubarb Vodkatini		100	0
Rhubarb ‘Sherbet Dip-Dabs’		100	0
Rhubarb ‘Sherbet Dip-Dabs’		100	0
Rice Pudding with Butterscotch Apples		59	0
Richard’s Parsnip Risotto		222	0
Ricotta and Lentil Salad		96	0
Ricotta Omelette		96	0
Ricotta on Toast		97	0
Ricotta with Lemon and Sugar		96	0
Ricotta with Rhubarb		97	0
Roast Cod\'s Head, Gigot Style		33	0
Roast Goose with Roast Winter Vegetables, Apple Sauce and Gravy		244	0
Roast Partridge and All the Trimmings		222	0
Roast Pumpkin (or Squash) Soup		199	0
Roast Tomato Purée, Becoming Chilled Tomato Soup with Pesto		177	0
Roast Winter Vegetables		247	0
Rough Puff Pastry		55	0
Salsify Gratin		37	0
Scallops with Spiced Sausage Meat		219	0
Scrambled Eggs (and Anchovy)		68	0
Seedling Salad		87	0
Shin of Beef with Macaroni		30	0
Simnel Cake		79	0
Smoky Cheaty Brandade		49	0
Sorrel Soup		94	0
Sour Cherry Brownies		169	0
Spaghetti Cheese Soufflé		52	0
Spinach with Ricotta and Parmesan		96	0
Split Pea and Peppercorn Purée		240	0
Sprats		185	0
Steak and Kidney Pudding		53	0
Strawberry Granita		132	0
Sugar Snaps with Sesame Seeds		147	0
Tagliatelle Ricotta Carbonara		96	0
Ten Ways to Enjoy Purple Sprouting Broccoli		67	0
Three (or More) Root Mash		35	0
Tipsy Fruity Roly-Poly		38	0
Tomato and Bread Salad		180	0
Tonnata		68	0
Ultimate Creamed Spinach		116	0
Verbena Lemonade		150	0
Vichyssoise with Oyster Croûtons		178	0
Warm Borlotti Bean Salad		202	0
Warm Potato and Wilted Sorrel Salad		88	0
Warm Potted Shrimp Butter		68	0
Wood Pigeon with Red Wine and Raisins		92	0
Young Leeks Vinaigrette		168	0

Publishers Information

About The River Cottage Year

Publisher Web Link: http://www.hodder.co.uk/

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. (http://www.hodder.co.uk/)

Author Information

About Hugh Fearnley-Whittingstall

Author Web Link: http://www.rivercottage.net/

It was 1998 when Hugh moved into the original River Cottage in Dorset, to start growing and rearing some of his own food. ‘River Cottage’ has since moved on, and has grown and developed, but we continue to stand for the same principles: self-sufficiency, food integrity, and the consumption of local, seasonal produce.

Today, River Cottage consists of several different projects...

River Cottage HQ (Park Farm) is our base for running courses and events inspired by the philosophy of the original River Cottage – ranging from a night’s dining and entertainment, through to courses in foraging, curing, gardening, breadmaking, butchery and more. For full details, see the River Cottage HQ Events and Courses homepage and meet the River Cottage Team.

River Cottage also has a Local Produce Store in Axminster, where we work with a wonderful collection of local and organic food & drink producers from the South West. We stock a wide selection of the very best local and seasonal provisions including milk, eggs, bread, meat, poultry, beers and wines. The Axminster Canteen annexed to the Local Produce Store serves meals during the day and is open for evening service and Sunday lunch.

We have also teamed up with our friends at Komedia to bring River Cottage to Bath. The Bath Canteen is open every day and like the Axminster Canteen, showcases the very best of what the South West has to offer.

Our other projects include series for television, regular food columns, and a range of books, DVDs and online courses, some of which you may already be familiar with. To keep up-to-date with our latest news, bookmark our News homepage, or sign up for our monthly newsletter.

River Cottage is not a charity, but does aim to be a ‘more than profit’ organisation. This means, firstly, that we are ready to re-invest much of our income in developing our ideology and the base of our activities.

It also means that we should be ready to hold back from, or turn down, business that conflicts with our ideology and our commitment to ethical business practice. Thirdly, we feel we should also be making links with, and finding ways to support, other organisations who share our ideas. (http://www.rivercottage.net/)