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

Product Information

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). 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.) Fearnley-Whittingstall's River Cottage has been re-evaluating its relationship with sugar for a few years now. 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.

Serve hot, topped with a fried egg if you like. Mustard or chilli sauce are also very good on the side.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.

During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.Often, it was very hard work, and sometimes it was scary, because food was scarce. I think comfort food comes from that moment when, once in a while, there was enough, there was plenty to go around. We can have all those things and they can be truly delicious - and yet better for us than perhaps some of the old-school or conventional versions of those recipes."

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. Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. In this book, the biggest selling veg cookbook of all time, Hugh put this to rights. 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. For the duration of that meal, everybody could relax, everybody could tell a story and everyone could smile." About 150-200g cooked potatoes or cold mash (you can also use a mixture of roots such as spuds and celeriac or parsnips), ideally still skin-onMulti-award-winning River Cottage chef and food writer Hugh Fearnley-Whittingstall talks to Prudence Wade about how we've been conned into eating too much sugar and why humans crave nostalgic, stodgy comfort food Whether you need to cut gluten out of your diet or you're cooking for friends & family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. When the cake is nicely browned underneath, flip it over with a spatula and cook the other side. (If you are scaling up quantities, and making a larger cake – one that pretty much fills the pan – you can cut it into halves or quarters when the first side is crisped, and flip over each half or quarter, one at a time.) Start to finish, your S and B might take 20 minutes or more. Cooked greens: About 150-250g cooked kale, cabbage, Brussels sprouts, cauliflower and/or broccoli, roughly chopped or shredded