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Roasted hispi cabbage wedges in a rustic enamel tray, caramelised at the edges and drizzled with a glossy dressing, scattered with toasted seeds and softened shallots, photographed in warm natural light.
Spring, Summer, Veg, Vegan

Hugh’s Roast Hispi and Shallots with Miso Dressing

Roast hispi cabbage and shallots with a rich miso dressing for a simple, flavour-packed dish. A perfect light lunch or mezze-style side from Hugh Fearnley-Whittingstall’s ‘High Fibre Heroes’….
Slices of rhubarb and almond frangipane tart plated on stoneware dishes, topped with a quenelle of cream, flaked almonds and a drizzle of syrup, served with bright pink poached rhubarb.
Baking, Desserts, Fruit, Spring, Winter

Rhubarb Frangipane Tart

A celebration of sharp, vibrant rhubarb and soft almond frangipane, baked into a beautifully golden tart. Just the thing to round off a long, delicous supper – serve in generous slices, warm or at room temperature, and let the almonds and fruit do the talking.
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Salad, Spring, Veg

Roast Asparagus, Feta, Almonds and Sourdough Croutons

Asparagus is one of the first signs of spring: as the weather warms slightly the brilliant green spears start to poke through the earth. For this salad the spears are roasted to enhance their amazing flavour, while retaining a good crunch….
A BBQ Feast, Picnics, Recipes from the Pantry, Salad, Spring, Summer

French dressing

This is the Jack-of-all-trades dressing. It’s become so widely used because it’s so versatile and we all love it! At River…
Fish, Fruit, Salad, Spring, Summer, Veg

Crab with radishes, orange and watercress

We get the best crabs from the pots of our favourite fisherman, Nigel. He drops them off to us on the…
Love Your Leftovers, Meat, Picnics, Salad, Spring, Summer, Veg

Cheaty chicken Ceasar salad

This is up there with the best-known salads in the world and it’s a great one for using up the leftovers…
Picnics, Salad, Spring, Summer, Veg

Carrot, cabbage, ginger and chilli slaw

This was first made for one of our staff summer parties almost a decade ago. It was such a big hit that it went on our menus shortly after and has remained there ever since. It’s perfect for a summer lunch, or to roll out once the barbecue is fired up, but its accessible ingredients, chilli warmth and aromatic dressing make it a great year-round salad….
Spring, Veg, Vegan, Winter

Very Green Soup

Jam-packed with fresh leafy veg, this vividly coloured soup takes all of 10 minutes to make. The rice cake finish is a great trick for making a smooth velvety soup – and one you will use again and again when improvising your own soups….
Homemade labneh dip served with pita bread on a wooden cutting board.
Autumn, Picnics, Spring, Summer, Winter

Homemade Labneh

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….
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