River Cottage Australia

Paul West still has a lot to learn as a rookie farmer. Tune in 6pm, weeknights to SBS.

From lost goats to good cooking, here's what Paul West is up to.
The then and now of the deep-fried Aussie milkbar classic, plus a healthy Chiko makeover.
Who rules the roost on the River Cottage farm? Hint: it’s not Paul West.
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...
We're looking at you, carrot tops and leftover salad greens.

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. 

This cake is a cinch to throw together and is my go-to cake if I need something to have with a cuppa. 
Focaccia is such a flavour-packed and versatile bread to bake.
My preferred cut for roasting pork is the loin with the bone in.
This honey oat slice is a piece of cake (pardon the pun) to throw together.
I love preparing a simple salad that’s built around lightly toasted pearl couscous.

The chicken and the egg

Egg-cellent ideas inspired by Paul's productive hens. 

No egg rings, visible use-by date, or cracking know-how? No worries!

Chicken coop plans

Wondering if you could put a "palais de chook" in your backyard? These coop plans and tips from Costa Georgiadis will get you started.
These fave eggs-for-breakfast ideas can make a quick supper too!
Go on, have a crack (but do this one thing first).
Spice up devilled eggs with a jalapeno chilli kick for a quick and easy crowd-pleasing platter. 
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.