River Cottage Australia

Paul West still has a lot to learn as a rookie farmer. Weeknights 6pm.

Soft warm inside, crisp golden crumbs outside.
From our number one cake to a Bundt that's way simpler than it looks, here's how to transform the humble orange into rave-worthy desserts.
River Cottage Australia's Paul West shares how to make your own bread and pizza oven.
From lost goats to good cooking, here's what Paul West is up to.
We're obsessing just a tad about doughnut fries and coffee-custard doughnuts.

Country cooking

Fire up the stove for some classic baking, or preserve the harvest bounty with Paul's recipes. Scroll down for more from Paul. 

I like to add pickled red cabbage to the rolls. I think pork, apple and cabbage are a trio made in heaven. 
Focaccia is such a flavour-packed and versatile bread to bake.
Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.
This honey oat slice is a piece of cake (pardon the pun) to throw together.
This salad combines the earthy sweetness of carrots and onions, the freshness of mint and labne, and pepitas thrown in for crunch.
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
I like to add pickled red cabbage to the rolls. I think pork, apple and cabbage are a trio made in heaven. 
If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these. 
I love that contrast you get when tofu is deep-fried - the crispy exterior and soft centre.
Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
This honey oat slice is a piece of cake (pardon the pun) to throw together.
I love cooking and eating beef broth, there is something deeply satisfying about that flavour-packed, clear brown liquid. 
Coffee, custard and doughnuts. Individually they are capable of foiling the plans of even the most zealous healthy eater. Together they are transcendent.
Focaccia is such a flavour-packed and versatile bread to bake.
This salad combines the earthy sweetness of carrots and onions, the freshness of mint and labne, and pepitas thrown in for crunch.
My preferred cut for roasting pork is the loin with the bone in.
I like to use a mixture of wild weeds such as dandelion, chickweed, purslane, wild brassicas and wild fennel combined with cultivated greens.