A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books. In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award. The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Seafood

Best River Cottage Everyday Book Comparison - October 2023 Best River Cottage Everyday Book Comparison - October 2023

People used to making recipes dairy-free or vegan will already have their own preferred method of making standards like batter, but this book seems likely to interest omni households who cater for vegan guests from time-to-time, or who may have one (perhaps newly) vegan resident who isn't the main cook. (The recipes really suit a relaxed family dinner.) For these circumstances , it would be a good idea to consistently include advice for such things, as is done for the lasagna. I asked the River Cottage people online which of their cookbooks they would recommend for a dairy-intolerant omni who enjoys their veg books and who likes cooking soups and stews. The first of their recommendations was this. I was sceptical as it was their most recent publication - maybe they just wanted to shift more copies - but I took a closer look. Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: His early smallholding experiences were shown in the Channel 4 River Cottage series and led to the publication of The River Cottage Cookbook (2001), which won the Glenfiddich Trophy and the André Simon Food Book of the Year awards. And Good Comfort is in every way generous, as Hugh makes our favourite foods healthier not by taking stuff out of them, but by putting more in- the best whole ingredients, celebrated in all their colourful and seasonal diversity.Ingredients: golden caster sugar; eggs; berries; honey; eating apples; ground cinnamon; fine ground wholemeal flour I'm already onboard with reducing sugar: I find most modern recipes and storebought cakes have far too much sugar for my taste. My cakes, biscuits and puddings mostly come from battered recipe books from decades ago. HFW's other mission is to encourage cooks to use a variety of good ingredients, which is my culinary mission too. Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the André Simon Food Book of the Year. Hugh's additional broadcasting, like the hugely influential Fish Fight, has earned him a BAFTA as well as awards from Radio 4, the Observer and the Guild of Food Writers. Hugh lives in Devon with his family. Last time we had friends over for dinner, I made a dessert of home-made avocado ice-cream, with brownies. I should have taken a photo because it was scrumptious, despite the recipe's claim that the brownies had only 91 kcal per serve because they were made with yoghurt instead of butter. I don't care about calories, but I do try to offer desserts that are healthy-ish. OTOH if I'm only going to make brownies once or twice a year, I want them to taste decadent. The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish

River Cottage Good Comfort : Best-Loved Favourites Made

The book begins with an Introduction. It's the usual cook's philosophy section, which in this case is HFW's mission to recreate comfort foods that are not heavy, cloying, too rich or too sweet. His key principle is 'Go Whole: The more whole, unrefined ingredients we can get on to our plates, the better. But he doesn't just mean the grains and pulses we typically associate with the term 'wholefoods'. He means foods that are whole, or very close to it, when we take them into our kitchens. (I heard these described the other day as 'foods your granny would recognise'.) Minimally processed is ok, so he includes dairy foods such as yoghurt and cheese, and some tinned vegetables (such as low-salt tomatoes canned with just water and a little salt.) He stresses that it's important to get the balance right: overdo the pulses and you're in the danger zone of 'padding'. Likewise, full-on wholemeal flour can take you a little far from textures you know and love, so 'half-wholemeal' is a better choice. Ingredients: almonds; cashew nuts; pumpkin seeds; cumin seeds; coriander seeds; flaky salt; dried chilli flakes; wholemeal bread Ultimately Hugh leads us on a journey to tweak our tastebuds and pamper our palates so that we can take as much pleasure – and ultimately more – from dishes that we know will do us good.

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The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004. But where this book does fall down is in not giving any general advice in the introduction about preferred dairy substitutes, and in which dishes they do and don't work - and in having very few cakes and puddings with vegan options. I don't bother to find fault with older omni cookbooks for being full of dairy with no substitution ideas; it was just the norm before the last few years. But as HFW and River Cottage have already produced a fully vegan book ( Much More Veg), and even early Nigella books happen to contain a few more dairy free or even accidentally-vegan cakes than this one does, I definitely think they could do better in this area. He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA). He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day. The concept of this book - healthy comfort food with plenty of vegan options - is a perfect fit for the sort of cakes and puddings I want to make: heavy on fruit, lower added sugar, but not full of niche American vegan ingredients. (The best approach I've found so far is to make the cakes in The Seasonal Vegan by Sarah Philpott and reduce the sugar by up to half as per this excellent and methodical advice; see under blended cakes.)

River Cottage: Good Comfort: Best-Loved Favourites Made River Cottage: Good Comfort: Best-Loved Favourites Made

Indulge your taste buds and boost your health at the same time with these delicious new recipes, including- Ingredients: golden caster sugar; eggs; berries; honey; raisins; ground cinnamon; fine ground wholemeal flour There are people who actually prefer the taste of the healthier versions that are implicitly denigrated by entrepreneurial millennial vegans like Tegelaar and these café owners. The last time I made a cake with the full amount of suggested sugar, I found it pretty unpleasant, and sugar totally overwhelmed the other flavours. The introduction in Good Comfort, when mentioning reducing sugar in their café cakes, at least recognises people like us exist and are worth catering to: "the few guests who notice this change invariably comment positively: 'I really like that it isn't too sweet'". Ingredients: cherry tomatoes; red onions; parsley; apple cider vinegar; mozzarella cheese; wholemeal bread

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It was actually spot-on. (As far as is possible, given they don't have a dairy-free book - although there is a gluten-free baking one.) Substituted the veg for what I had in the house. Used carrots, beets, red cabbage and spring onions. I also love the presentation and design; neo-70s you might call it. It has tones reminiscent of 1970s to early-80s books, but is glossier and more visually appealing, and with cleaner lines. Therefore more appetising, than, say, my mum's copy of Cookery in Colour by Marguerite Patten, which I used to look through as a kid. It's an early-autumn colour scheme, with lots of green and brown: the start of my favourite time of year, and also when keen cooks are gearing up to make exactly this kind of food. Accompaniments: Multigrainola; Eggy bread with fruit ; Basque-style cheesecake ; Stovetop spelt pudding ; Vegan spelt pudding And Good Comfort is in every way generous, as Hugh makes our favourite foods healthier, not by taking stuff out of them, but by putting more in: the best whole ingredients, celebrated in all their colourful and seasonal diversity.