Squirrel offal skewers
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Hugh and the River Cottage team go nuts for this squirrel skewer recipe
Medlar and apple chutney
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
This chutney uses a host of spices to give it a really 'Eastern tang'
Medlar jelly
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
If you can't get medlars, you can certainly make this jelly using a mixture of apples and pears
Hugh's roast duck
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Few things are more heartening than a roast. Hugh's duck recipe even takes care of gravy - gorgeous
Hugh's haw-sin sauce
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Hugh puts a River Cottage spin on the favourite Chinese dipping sauce
Half the garden vegetable soup
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
This simple, tasty soup is a great way of using up produce from the veg patch or veg box
Sea-buckthorn and crab apple jelly
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Substitute rosehips, haws or crab apples in Hugh's recipe
Spicy lamb curry
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Slow simmering makes the lamb meltingly tender
Borlotti beans with passata
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Pimp your beans on toast with this scrumptious snack from Hugh
Oyster and comfrey fritters
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Hugh goes shellfish-tastic in this oyster fritter recipe.
