Recent Recipes

Liver and bacon

My take on this timeless classic should convert even those who are most reluctant to eat liver. What’s more, because the liver is served slightly pink, it all comes together quite quickly. 

Raw mushroom, kale, celeriac and pumpkin seed salad

I’m a big fan of macerated kale salads, it’s something we do at River Cottage quite regularly, and a technique I find brings the humble kale leaf into a new and exciting dimension. What’s more, it’s super quick to put together, because everything is raw. Yes,...

Mushroom, pancetta and parsley tart

This is probably one of my all time favorite recipes. I’ve been making it for years. It works with fresh wild or cultivated mushrooms, but I find using a combination of fresh and dried gives a much better flavour.  

Pollack with roasted summer vegetables

It’s hard to beat the sweetness, colour and flavour of high summer vegetables especially when roasted. The process really intensifies all their lovely qualities. What I particularly like about this ‘all in 1 tray’ recipe is the simplicity. It’s dead easy, maki...

Roast aubergines with toasted seeds & lettuce

Each year, through mid to late summer we grow aubergine plants at River Cottage HQ – they do really well in the poly tunnels. Aubergines are great when they are firm and fresh. I like them thickly sliced and chargrilled, served with lamb or grilled fish. Here...

Tenderloin with courgettes, dill, mint and spring onions

Pork tenderloin is a delicate and lean cut. I love its open, tender grain and the fact it’s so simple to cook. Sadly, in relation to the rest of the pig, the tenderloin is really quite small, so, you must make the most of it when you come to cook it. I think t...

Scallops cooked in their shells with parsley, garlic, fennel seed, chilli and lemon butter

I will always remember the smell of scallops being grilled in the half shell. The chefs used to do it in the village pub where I worked as a washer upper, when I was younger. I remember the garlic, black pepper and the fresh green parsley, the crackle of shell...

Meringue with lemon curd, cream, hazelnuts, primroses and sorrel

This pretty Easter pavlova really makes the most of good free eggs, Crisp and sweet pillowy meringue generously topped with sharp fragrant lemony curd. If you have primroses in the garden then scatter a few over, they have a subtle floral note and look absolut...

Roast Jerusalem artichoke and kale salad

This dish makes the most of Jerusalem artichokes; they’re such a versatile ingredient. I love their rich, deep earthy flavour when roasted. They become tender in the middle but retain a sugary, caramelised chew. The clean green flavour of raw kale is often und...

Fire-roast leg of Lamb or Hogget

I’ve spent time learning how to cook with fire – it’s not like switching on the induction hob, waiting for a timer to beep when it’s finished. You become a manager of heat, equating distance over temperature over time. It unifies your senses so that recipes be...