Takeaway townies kick the habit
By Hugh Fearnley-Whittingstall
from River Cottage
Hugh comes face to face with the takeaway townies
Scallops with mushy squash
By Hugh Fearnley-Whittingstall
from River Cottage
A treat for the taste buds in the form of Hugh Fearnley-Whittingstall’s lux scallops dish
Spaghetti carbonara
By Hugh Fearnley-Whittingstall
from River Cottage
A deliciously creamy classic Italian dish
Medieval gingerbread
By Hugh Fearnley-Whittingstall
from River Cottage
Delicious crunchy biscuits - perfect for edible party decorations.
Coconut Chicken Masala
By Hugh Fearnley-Whittingstall
from River Cottage
A tasy Indian treat
Exclusive interview with Hugh
By Hugh Fearnley-Whittingstall
from River Cottage
Hugh from River Cottage speaks about the scary situation with our fish stocks - and sexy salads!
Foraging quickly for sloes
By Hugh Fearnley-Whittingstall
from River Cottage
Sloes are the fruit of the blackthorn tree and are a great fruit to pick in the autumn.
Japanese slow-cooked mackerel
By Hugh Fearnley-Whittingstall
from River Cottage
Slow cooking fresh fish is unusual. This recipe gives a tender fish with an intense oriental flavour
Zesty flapjacks
By Hugh Fearnley-Whittingstall
from River Cottage
Pefect with a cuppa
Ten bird roast
By Hugh Fearnley-Whittingstall
from River Cottage
A fascinating feast that has to be seen to be believed!
