It was 1998 when Hugh Fearnley-Whittingstall moved into the original River Cottage in Dorset, to start growing and rearing some of his own food. 'River Cottage' has grown and developed, but continues to stand for the same principles: self-sufficiency, food integrity, and the consumption of local, seasonal produce.
Recent Blog Entries
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Mushrooms and ducks
By Nonie for rivercottage 0 Comments
Mushrooms and Ducks It would be a mistake to have assumed that at the River Cottage Duck Fair on Sunday that, as one of the chefs, I would be dealing with trays piled high with malards and Pekings. No, no. ... Read full post »
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October recipes - Haw-Sin sauce
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
Haw-Sin SauceIngredients:500g haw berries250ml organic cider vinegar250ml water250g organic, unrefined caster sugarSaltFreshly ground black pepperMethod:1. Clean and de-stalk the haw berries then rinse in cold water.2. Place in large pan with Read full post »
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October recipes - Chocolate and beetroot brownies
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
Chocolate and beetroot brownies Ingredients250g/10oz good, dark chocolate (70% cocoa solids), broken into pieces250g/ 10oz unsalted butter, cut into cubes, plus more for greasing250g/10oz caster sugar 3 free-range eggs150g self-raising ... Read full post »
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Perfect preserve competition
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
Have you been making your own jams and chutneys for years, and have a fantastic recipe that you want us to know about? Then why not enter our Perfect Preserve competition? Read full post »
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What's good in August
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
We are spoiled by nature, and spoiled by Nature. July's abundance is thrilling, but within a few weeks we may be swamped by the sheer fecundity of the harvest. We have perhaps already forgotten the tremulous excitement with which individual seeds rolled o Read full post »
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Why grow vegetables?
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
The way to know most about the vegetables you cook and eat is, of course, to grow them yourself. In all honesty, I am hardly a leading authority on the art of growing vegetables (though by plundering the knowledge of others and reading the back of a few s Read full post »
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Deep-fried Stuffed Courgette Flowers
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
Don't miss the treat of deep-fried courgette flowers in batter - best with a tiny baby courgette attached. Read full post »
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Meat and right
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
I believe our attitude to meat requires radical reform - both an alternative approach to meat production and a return to some of the older, more holistic values of meat cookery. But ultimately the only person who is going to effect any significant change Read full post »
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Your questions answered
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
To finish his stint as Yahoo! UK & Ireland guest editor, Hugh was kind enough to answer some of your questions. Read full post »
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Everything but the oink!
By Hugh Fearnley-Whittingstall for rivercottage 0 Comments
With our Pig & Pork (or 'Pig In A Day') course the underlying philosophy is to show respect for a pig. You really have to use every part of it - nothing should go to waste. You might have heard the old butcher's saying, 'Everything but the oink!' Read full post »
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