This is a simplified version of a classic Claudia Roden recipe, and I really don’t think it’s lost any of its charm in my adaptation.
These seedy slabs are an excellent alternative to those ubiquitous, sugary cereal bars.
Indian chapatis are easy, tasty and just what I want with a saucy curry or even a chunky soup.
These hearty unsweetened scones hit the spot when you need a chunky, bready accompaniment to soup or cold cuts. The sweetened fruity variation makes a...
Diversifying your baking can be a delicious discovery, writes the River Cottage founder.
Beat the cold with Hugh's soups, stews and old school dessert.
The lemon cuts the intense sweetness of the condensed milk perfectly and the crushed biscuits on top give a sort of upside-down-cheesecake effect.
Pretty much a classic savoury ‘cobbler’, this hearty vegetarian main course looks fabulous as you bring it bubbling to the table.
A delicious comfort food that makes a perfect side (or a meal in its own right!), the curry spices add a burst of flavour to the roasted potatoes and parsnip.
This ‘traybake’ lamb curry is very easy to put together. At the end of cooking, I stir in some cashew cream in place of the more usual yoghurt, which gives a...
This thrifty, pared-down soup is earthy and comforting but still light. I like to think it follows the tradition of the best peasant cookery: using clever...
6 things you didn't know about River Cottage founder Hugh Fearnley-Whittingstall.
Food lovers, rejoice! River Cottage Australia is now on SBS. Paul West, the chef turned farmer, tells how he came to set up in "one of the most underrated places...