The River Cottage host's new book celebrates veg-strong eating, and we've got three copies to giveaway!
"If I were to choose just one thing we could all do in order to be healthier and feel more energised, to have a better relationship with food and with our...
This lunchtime version includes raw celeriac, lemon juice and olive oil to give it a more savoury slant, but retains a delicious sweetness from the apple.
Dukkah is a tempting mix of bashed nuts and spices. In this simple dish, it’s soaked with preserved lemon, olive oil and lemon juice, then tossed with grated raw...
You can grind your own spices for this generous, all-in-one rice dish, or use a good ready-made curry paste for an easy option.
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.