River Cottage Good Comfort: Best-Loved Favourites Made Better for You

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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.

River Cottage Good Comfort, Best-Loved Favourites Made Better River Cottage Good Comfort, Best-Loved Favourites Made Better

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. 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. Next time I think I'll put the star anis in a pouch because it's not nice to chew down on after it breaks into bits. Our ranking system The TopChoice.co.uk Team selects top-of-the-line items from a wide selection and conducts rigorous evaluations on almost all the products available on the internet. We rank each product based on how well it matches our criteria. 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.Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: Accompaniments: Multigrainola; Eggy bread with fruit ; Basque-style cheesecake ; Stovetop spelt pudding ; Vegan spelt pudding During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.

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

Ingredients: golden caster sugar; eggs; berries; honey; wholegrain rye flour; ground flaxseeds; fine ground wholemeal flour The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish 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. Maybe they are planning a River Cottage Vegan Baking handbook, like they have the Gluten Free one and other food-group specific handbooks like Mushrooms. There is more and more great technical advice out there from the likes of the aforementioned Vegan Baking Bible, and Philip Khoury's upcoming A New Way to Bake, on restaurant-grade patisserie, with restaurant-grade ingredients you can also see listed under his YT videos. But so far as I can tell, there still isn't a high-quality, trustworthy book focused on vegan baking with the sort of fruit and veg grown in the UK and on vegan versions of traditional British sweet recipes.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. 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. Ingredients: almonds; cashew nuts; pumpkin seeds; cumin seeds; coriander seeds; flaky salt; dried chilli flakes; wholemeal bread The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Seafood