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
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 herby veal kebabs
By Hugh Fearnley-Whittingstall
from River Cottage 2009
Hugh pre-soaks these kebabs in a herby marinade, then trickles them with a similar dressing
Blackcurrant yoghurt ice lollies
By Hugh Fearnley-Whittingstall
from River Cottage 2009
Hugh made luscious lollies with some gorgeous garden goodies
Coconut Chicken Masala
By Hugh Fearnley-Whittingstall
from River Cottage
A tasy Indian treat
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
Hot-smoked strawberry crostini
By Hugh Fearnley-Whittingstall
from River Cottage 2009
River Cottage chef, Tim, got creative in the kitchen with this cheesy, strawberry recipe
Spicy lamb curry
By Hugh Fearnley-Whittingstall
from River Cottage Autumn
Slow simmering makes the lamb meltingly tender
River Cottage scones
By Hugh Fearnley-Whittingstall
from River Cottage 2009
Summer wouldn't be summer without a crumbly scone served with lashings of jam and cream
