DVD Choice – The River Cottage Collection

I do like the River Cottage programmes and this DVD box set contains the episodes from seven series.

  • A Cook on the Wild Side
  • Beyond River Cottage
  • River Cottage Road Trip
  • River Cottage Gone Fishing
  • River Cottage Spring
  • River Cottage Autumn
  • The River Cottage Treatment
British celebrity chef and “real food” campaigner, Hugh Fearnley Whittingstall is back in this amazing 10 DVD River Cottage Collection.

Well known for his back-to-basics philosophy on cooking, Hugh has resided at River Cottage for a number of years now, cultivating his vegetable garden, raising chickens, pigs and even cattle for his table. He is an ambassador for local, seasonal produce which he cooks to perfection. Whether it be from the wild, the garden or even off the shelf, Hugh offers a variety of remarkable recipes to enthuse & salivate over.

This special River Cottage Collection is a delightful feast and follows Hugh on his wonderful investigative culinary journey as he showcases the very principles he stands for; self-sufficiency, food integrity, and the consumption of local and seasonal produce.

British celebrity chef and “real food” campaigner, Hugh Fearnley Whittingstall is back in this amazing 10 DVD River Cottage Collection.Well known for his back-to-basics philosophy on cooking, Hugh has resided at River Cottage for a number of years now, cultivating his vegetable garden, raising chickens, pigs and even cattle for his table. He is an ambassador for local, seasonal produce which he cooks to perfection. Whether it be from the wild, the garden or even off the shelf, Hugh offers a variety of remarkable recipes to enthuse & salivate over.

This special River Cottage Collection is a delightful feast and follows Hugh on his wonderful investigative culinary journey as he showcases the very principles he stands for; self-sufficiency, food integrity, and the consumption of local and seasonal produce.

Buy it from Amazon.

Hedgerow

The foraging season is approaching, even today I saw ripe blackberries.

A great book to help you is now available, Hedgerow (River Cottage Handbook).

Hedgerows, moors, meadows and woods – these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious ingredients to be found in the British countryside, and then how to prepare and cook them. First John touches on the basics for the hedgerow forager, with an introduction to conservation, safety, the law, and all the equipment that you may need. Next he guides us through the tasty edible species to be found. Each one is accompanied by photographs for identification, along with their conservation status, habitat, distribution, season, taste, texture and cooking methods – not forgetting, of course, some fascinating asides and diversions about their taxonomy and history. Over 40 species are covered, including bilberries, blackberries, cloudberries, common mallow, dandelions, hedge garlic, horseradish, pignuts, nettles, sloes, sweet chestnuts, water mint and wild cherries. Then John describes the poisonous species to steer clear of, including warnings about any nasty ‘lookalikes’, along with their identifying photographs. Finally, there are 30 tempting recipes. Introduced by Hugh Fearnley-Whittingstall, “Hedgerow” is an indispensable household reference, and an essential book to have by your side for every trip into the countryside.

Buy Hedgerow (River Cottage Handbook) now from Amazon.

The happy herb

From the Guardian

Hugh Fearnley-Whittingstall ends his look at summer herbs with chervil, because it always brings a smile to his face

Rice

Rice deserves to be the star turn every now and then, says Hugh Fearnley-Whittingstall in the Guardian.

Once upon a time, the humble rice pudding was a very grand dish indeed. In medieval Europe, rare, expensive rice was kept locked in the spice cupboard along with all the other imported culinary jewels. In those times, the word “ambrosia” was apt; it meant “food of the Gods”, not “tinned for sale in a corner shop near you”.

Bitter and twisted

Interesting article from Hugh Fearnley-Whittingstall on chicory.

Chicory may be a bit of an acquired taste, says Hugh Fearnley-Whittingstall, but once you’re hooked, there’ll be no turning back 

Pork and Shellfish

Hugh Fearnley-Whittingstall in the Guardian has some wonderful recipes involving pork and shellfish.

I can clearly remember the first time I was struck by the genius of combining shellfish with pork. It was in a little Portuguese restaurant in west London, which is sadly no longer there. I had porco à alentejana – clams with salt pork, or thereabouts. It’s one of those culinary revelations when you think, “Yes! This really works. It will therefore be a recurring pleasure from now until the end of my days.”

Initially I thought, um…. then I remembered that I have cooked scallops with pancetta before.

Going to have to give these a try.

In order to make an omelette you need to break some eggs

If you read this blog you will know that I am a fan of Hugh Fearnley-Whittingstall’s recipes (and his books as well).

However I did not think much of his recent breakfast column in the Guardian today.

Fruity, nutty bread, herby baked eggs and savoury drop scones invite you to linger, put on another pot of coffee, read all of the paper, throw more logs on the fire. Perhaps you’ll enjoy it so much you’ll make a date with yourself to do it more often.

Sorry didn’t appeal to me.

I do agree with Hugh over rushing breakfast, it is important not to eat a hastily spooned bowl of cereal or a slice of toast nibbled as you walk to the car.

As I got a decent pancake pan for Christmas, I have been using it to make omelettes for breakfast.

In order to make an omelette you need to break some eggs, whisk together. Some people add water, others add milk, I add nothing. I also use organic free-range eggs as they taste much better than cheap eggs.

Heat the pan, add a little oil or butter. Add the whisked egg (three eggs if you must ask). As the eggs set add a filling if you so choose. I normally grate a little cheese on, sometimes some lightly cooked mushrooms.

Once the eggs are nearly set (they will continue to cook on the plate) slide and flip onto a plate.

Serve with some granary toast and fresh coffee.

Now that’s what I call a breakfast!

Christmas Four Bird Roast

I was (as I suspect others were) with Hugh Fearnley-Whittingstall’s incredible ten bird roast he did for Christmas for this River Cottage series.

This year I am considering having a four bird roast for Christmas.

Marks and Spencers Four Bird Roast

Now the key question for me is do I do it myself, or because of time constraints do I buy one in. I am considering getting one from Marks and Spencers but wondering if I can get a better one elsewhere.

It’s not all stodge…

Hugh Fearnley-Whittingstall talks about winter comfort food in the Guardian.

When temperatures drop, it’s only natural to dish up a trusty hot pot or jam roly poly. But thanks to crisp winter veg, comfort food needn’t be all stodge.

Some nice recipes there.