A Cook on the Wild Side
1 Series, 4 Episodes
River Cottage head chef Gill demonstrates how to bake a simple white loaf, and River Cottage chef Gideon reveals the secret of turning the same basic bread dough into fancy focaccia.
River Cottage head chef Gill shows how to make the most of home-made left-over bread, from the tasty Italian bread salad panzanella to the Christmas classic, bread sauce.
River Cottage head chef Gill demonstrates how to make the perfect soft white rolls for lunch time. While River Cottage chef Gideon rolls out a simple but delicious oat cake recipe.
River Cottage chef Nonie reveals the French bakers' secrets of how to make perfect fluffy and buttery croissants and irresistible brioche.
River Cottage head chef Gill demonstrates a tasty and tempting way to combine old bread with fresh fruit in the perfect summer pudding.
River Cottage chef Gideon shows how to make a sourdough starter and classic sourdough bread, as well as a tangy sourdough rye loaf.
River Cottage regular John Wright demonstrates how to forage for crabs and lobsters.
There are dozens of edible and quite delicious plants to forage and eat down by the seaside, and River Cottage's John Wright is the man to help identify them
River Cottage's foraging guide, John Wright, provides a step-by-step guide on how to spot and successfully forage delicious clams from the seaside, and shares a cool clam gremolata recipe.
River Cottage's foraging guide, John Wright, provides a simple guide to finding, identifying and cooking the best seaweed delights.
John Wright thinks laver, a seaweed that only the Welsh have learnt to harvest, is a secret the rest of Britain should get in on, and his laverbread with bacon and clams recipe makes a compelling case
River Cottage jam and preserves expert Pam Corbin shows how to make the classics of the breakfast table, with a step-by-step guide to making your own Seville orange marmalade.
'Pam the Jam' demonstrates how to make a delightfully and differently pink gooseberry jam. Perfect with anything, even grilled mackerel.
Pam Corbin demonstrates how to make sweet jelly preserves, from redcurrant jelly to a waste-not-want-not version from left-over peelings, which is perfect for eating with bread
Pam Corbin reveals the secrets of jam making, incuding how to make creamy rich curds and amazing edible fruit leathers.
A glut of home-grown or fresh-picked fruits don't have to be made into jam; they can be preserved whole and boozy. Pam Corbin demonstrates how to make raspberries in sloe gin.
Pam Corbin, the queen of preserves, reveals a wonderful way to put loads of beetroot and tomatoes to good use in an unusual but irresistible roasted chutney.
Pam Corbin reveals a wonderful way to put loads of beetroot and tomatoes to good use in an unusual but irresistible roasted chutney.
River Cottage jam and preserves expert Pam Corbin shows how easy it is to make your very own liqueurs, from cherry flavoured brandy to a fruit packed knock-your-socks off 'bachelor's jam'.
Pam Corbin, River Cottage's preserves expert, demonstrates how to make the perfect present from the kitchen: indulgent chocolate-dipped candied sticks.
John Wright demonstrates how to forage for stinging nettles and take your revenge for all those times you've been stung, by creating a fantastic nettle soup with foragers pesto.
John Wright goes foraging in the garden to find some useful weeds. Bad for vegetables and flowers, great for cooking. John whips up a chickweed pakora.
John Wright goes after another the spinach-like weed, Fat Hen and whips up a mean 'Chicken Hen'.
John Wright hits the river banks in search of watercress and creates a sumptuous watercress omlette.
John Wright goes in search of wild strawberries and plums and whips up a plum mousse.
John Wright quite sensibly forages for hawberries and crab apples to make a crab apple and hawthorn leather.
John Wright gets his hands on some nuts to create a delicious hazlenut milk.
John Wright winkles out a variety of berries from local hedgerows to create a heady blackberry whisky.
John Wright demonstrates the versatility of the elder's flowers and berries, whipping up an interesting elderberry vinegar.
John Wright milks a big birch for its sap. It makes a refreshing drink in itself, but if the quantity is great birch wine is a delicious treat.
Steve Lamb demonstrates how to build your own clay oven, not only practical for cooking, but a great focal point at parties also.