Episode Guides

Bite-sized films from River Cottage showing how to create a range of culinary and gardening delights

About the Show

Bite-sized films from River Cottage showing how to create a range of culinary and gardening delights

Series 1 Summary

Friends and experts from the extended River Cottage family present informative short films stuffed with cooking tips and secrets.

  • River Cottage Bites

    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.

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    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.

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    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.

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    Episode 4

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

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    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.

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    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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    Episode 7

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

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    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

  • River Cottage Bites

    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.

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    Episode 10

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

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    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

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    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.

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    Episode 13

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

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    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

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    Episode 15

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

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    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.

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    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.

  • River Cottage Bites

    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.

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    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'.

  • River Cottage Bites

    Episode 20

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

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    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.

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    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.

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    Episode 23

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

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    Episode 24

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

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    Episode 25

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

  • River Cottage Bites

    Episode 26

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

  • River Cottage Bites

    Episode 27

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

  • River Cottage Bites

    Episode 28

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

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    Episode 29

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

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    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.

  • River Cottage Bites

    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.

River Cottage Bites synopsis

Bite-sized films from River Cottage showing how to create a range of culinary and gardening delights

Episode Guide >

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River Cottage Bites

River Cottage head chef Gill demonstrates how to make the perfect soft white rolls for lunchtime, while River Cottage chef Gideon rolls out a simple but…

More4 3.25am Sun 30 Nov