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Welcome to our recipe archive. To begin with you'll find our recipes organised according to the seasonality of principal ingredients - a selection of recipes for each month. As we build up the archive, we'll also introduce a "search by ingredient" facility - we'll let you know when this happens!
You can also see free River Cottage video recipes, featuring Hugh and HQ Head Chef Gill Meller, by visiting our YouTube site: click here to see them.
Slow-braised shoulder of mutton with Moroccan spices
Yes, it takes more than six hours to cook - so get started early...
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Gill’s Poached Leek and Dorset Blue Vinny Tart
This very simple tart is a combination of one of my favourite local cheeses - and probably one of my favourite vegetables. I used to make hundreds of these before I joined RCHQ – and they have continued to prove very popular at our seasonal feasts...
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Grilled radicchio with melted cheese
The harsh, bitter taste of radicchio, Treviso and other red chicories is not everybody’s cup of tea and, to be honest, it is not always mine.
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Rhubarb bellini
Wash and cut up 500g rhubarb and put it in a pan with the juice of 2 oranges and 2 tablespoons sugar.
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Lightly Salted Relatives of Cod in Beer Batter
The chip shop has made battered cod one of the nation’s favourite dishes. And personally I think that’s a reason for pride. At its best, it is a sensational dish. The question, of course, is can chip-shop perfection be achieved in the privacy of your own home? The answer, I’m delighted to say, is yes.
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Pot-roast Chicken and Vegetables
This is my favourite ‘one-pot’ dish and can be adapted for both young roasting birds and old boilers – the difference being in the length and temperature of cooking.
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Classic Roast Woodcock (and Snipe)
Here’s a recipe I guess most of you won’t get round to – not through lack of willingness, perhaps, but because these two little game birds are not the easiest things to get hold of. If you like game, though, I urge you to make the effort.
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Chestnut and Kale Soup
This is a great winter warmer, whose three principal ingredients not only are simultaneously seasonal but also complement each other beautifully: chestnuts for starch and sweetness, kale for crunch and chlorophyll, bacon for bacon’s sake …
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Bullshot
This wintry version of the Bloody Mary is a great way to tackle a New Year's Day hangover.
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