The River Cottage Year

by Hugh Fearnley-Whittingstall, River Cottage

ISBN-10: 0340828218
ISBN-13: 9780340828212
Region: British
Publication Date: May, 2003
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Recipe Index

Recipesort icon 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/)

Cookbooks by Hugh Fearnley-Whittingstall


About River Cottage

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

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