Autumn

Creamy Jerusalem artichokes, tender kale, and a golden, nutty topping come together in this hearty gratin. It’s wholesome, comforting, and just the thing for a cosy autumn or winter meal. Serve it as a satisfying meat-free main or in smaller portions as a starter….

Even if you only gather a handful from the hedgerows or your garden, this sauce is a brilliant way to use them. Paired with slow-roasted free-range duck, it’s a dish that feels indulgent yet rooted in seasonal simplicity. Perfect for a family Sunday lunch or when you want to impress without fuss….

Roasted Jerusalem artichokes with toasted hazelnuts make a delicious and earthy salad. Tossed with lemon, thyme, and goat’s cheese, this dish is a perfect balance of textures and flavours. Ideal for a light, satisfying meal or as a side dish….

Indulge in the perfect blend of creamy texture and warming spices with our Chai Kefir Panna Cotta, crafted by our talented Chiara Tomasoni, who you may recognise from MasterChef the Professionals. Infused with River Cottage Organic Chai Kefir and a hint of orange zest, this dessert brings a refined twist to a classic favourite. Try it for yourself and be sure to tag us @rivercottagehq on Instagram!…

This recipe by Gelf Alderson from River Cottage Great Salads was inspired by a lunch concocted from some leftover takeaway…

This richly spiced combination of squash, tomatoes and pulses is based around a traditional Moroccan recipe, harira. That dish is actually a soup but, whenever I make it, I find myself veering towards such a thick and chunky texture that ‘stew’ seems a more appropriate description. It hardly matters – it’s a delicious, belly-filling, one-pot dish….

Blackberry whisky is one of the finest of all infusions, a rival even to sloe gin. Do use cheap whisky for this recipe as there is a special pit in hell for those who drink good whisky in any way other than on its own. For those few who do not like blackberries and the many more who do not like whisky there is some good news. Given time – about a year, but two is better – the flavour mellows into something quite its own, not dissimilar from port, and with never a hint of peat bogs and barely a trace of blackberry crumble….

Labneh is a creamy, tangy Middle Eastern yoghurt cheese made by straining yoghurt to create a thick, rich consistency. It’s perfect for salads, roasted vegetables, or as a spread. This homemade labneh recipe is simple to follow and highly adaptable—add herbs, garlic, or preserve it in olive oil for a longer shelf life. It’s also a great healthy alternative to cream cheese or feta….

A chunk of moist, golden cornbread, still warm from the oven, is a great partner to soup or a hearty salad. Hugh adds grated carrot, which keeps the cornbread nice and tender, and contributes a delicious hint of sweetness….