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River Cottage Bites

    • Series 1 Episode 1

      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.

    • Series 1 Episode 2

      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.

    • Series 1 Episode 3

      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.

    • Series 1 Episode 4

      River Cottage chef Nonie reveals the French bakers' secrets of how to make perfect fluffy and buttery croissants and irresistible brioche.

    • Series 1 Episode 5

      River Cottage head chef Gill demonstrates a tasty and tempting way to combine old bread with fresh fruit in the perfect summer pudding.

    • Series 1 Episode 6

      River Cottage chef Gideon shows how to make a sourdough starter and classic sourdough bread, as well as a tangy sourdough rye loaf.

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      Series 1 Episode 7

      River Cottage regular John Wright demonstrates how to forage for crabs and lobsters.

      This episode is subtitled9 mins
    • Series 1 Episode 8

      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

    • Series 1 Episode 9

      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.

    • Series 1 Episode 10

      River Cottage's foraging guide, John Wright, provides a simple guide to finding, identifying and cooking the best seaweed delights.

    • Series 1 Episode 11

      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

    • Series 1 Episode 12

      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.

    • Series 1 Episode 13

      'Pam the Jam' demonstrates how to make a delightfully and differently pink gooseberry jam. Perfect with anything, even grilled mackerel.

    • Series 1 Episode 14

      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

    • Series 1 Episode 15

      Pam Corbin reveals the secrets of jam making, incuding how to make creamy rich curds and amazing edible fruit leathers.

    • Series 1 Episode 16

      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.

    • Series 1 Episode 17

      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.

    • Series 1 Episode 18

      Pam Corbin reveals a wonderful way to put loads of beetroot and tomatoes to good use in an unusual but irresistible roasted chutney.

    • Series 1 Episode 19

      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'.

    • Series 1 Episode 20

      Pam Corbin, River Cottage's preserves expert, demonstrates how to make the perfect present from the kitchen: indulgent chocolate-dipped candied sticks.

    • Series 1 Episode 21

      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.

    • Series 1 Episode 22

      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.

    • Series 1 Episode 23

      John Wright goes after another the spinach-like weed, Fat Hen and whips up a mean 'Chicken Hen'.

    • Series 1 Episode 24

      John Wright hits the river banks in search of watercress and creates a sumptuous watercress omlette.

    • Series 1 Episode 25

      John Wright goes in search of wild strawberries and plums and whips up a plum mousse.

    • Series 1 Episode 26

      John Wright quite sensibly forages for hawberries and crab apples to make a crab apple and hawthorn leather.

    • Series 1 Episode 27

      John Wright gets his hands on some nuts to create a delicious hazlenut milk.

    • Series 1 Episode 28

      John Wright winkles out a variety of berries from local hedgerows to create a heady blackberry whisky.

    • Series 1 Episode 29

      John Wright demonstrates the versatility of the elder's flowers and berries, whipping up an interesting elderberry vinegar.

    • Series 1 Episode 30

      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.

    • Series 1 Episode 31

      Steve Lamb demonstrates how to build your own clay oven, not only practical for cooking, but a great focal point at parties also.

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