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These homemade fish fingers are a big hit with kids and adults. Even quite small children will enjoy helping you to coat them in the breadcrumbs. Find more River Cottage features and recipes from 4Food on Channel 4.
Our wild food expert, John Wright, says, "If you watched the program you will know how careful I am not about quantities. I never measure anything so the weights and measures given below are ever so slightly guessed! The important thing with the ros
If you've never cooked tongue before - and I understand many are squeamish about it - I'd really urge you to give it a go. Brined and simmered in a flavoursome broth, it is wonderfully tender and tasty. Find more River Cottage features and reci
This is an easy and very tasty mash, and a great accompaniment to soak up the juices from your roast. If you have any leftovers, they make great potato cakes, fried up in bacon fat or goose fat the next day. Find more River Cottage features and recipes f
One of the most popular accompaniments served at the River Cottage Canteen is our green herb sauce, or salsa verde. We've given it a seasonal twist by adding finely shredded sprouts to the mix. Find more River Cottage features and recipes from 4Food
River Cottage Head Chef Gill Meller invented these delicious sprout and black pudding creations, designed to win over even the most sprout-sceptic guest. Find more River Cottage features and recipes from 4Food on Channel 4.
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