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VOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. SIMPLE GLOBE ARTICHOKES Make a simple vinaigrette: put a crushed garlic clove, 1 teaspoon mustard, some salt and pepper, 2 tablespoons cider vinegar and 6 tablespoons olive or rapeseed oil in a screw-topped jar and shake to emulsify. Add 1 tablespoon finely chopped capers too, if you like. Try barbecued artichokes: boil or steam, as above, then slice them in half SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. SIMPLE GLOBE ARTICHOKES Make a simple vinaigrette: put a crushed garlic clove, 1 teaspoon mustard, some salt and pepper, 2 tablespoons cider vinegar and 6 tablespoons olive or rapeseed oil in a screw-topped jar and shake to emulsify. Add 1 tablespoon finely chopped capers too, if you like. Try barbecued artichokes: boil or steam, as above, then slice them in half SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE ONLINE COURSES Learn about the River Cottage ethos and gain the skills to enjoy fantastic food at home with our brand new collection of onlinecourses,
RECIPES | RIVER COTTAGE Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
PRICING AND BOOKING
Learn about Pricing and Booking at RiverCottage.net. The main dwelling of the iconic River Cottage farmhouse was restored in 2019 and the adjoining Gardener’s Cottage saw renovations take place inCOURSE CALENDAR
Full 26. Sep 2021. Full 28. Sep 2021. 18. Oct 2021. Two-day Cider Making course. Raise a glass to cider and traditional methods, with a two-day course of all things apple and cider at the River Cottage Cookery School. Full details. MENUS | RIVER COTTAGE CANTEEN & AXMINSTER 3. 4. 5. Welcome Book your table Menus Events and offers. Lunch Menu - Sample. Thursday Curry Night - Sample. Sustainable fish on Friday. Saturday Nights - Kitchen Feasts. Sunday Brunch - Sample. PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
ELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.HONEY-BAKED RHUBARB
Method. Put the rhubarb in an ovenproof dish large enough to hold it in a single layer, then scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together. Cover loosely with foil and bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes–1 hour, until the rhubarb is tender, giving itMUSHROOM PÂTÉ
Heat the butter in a large frying pan over a medium heat. Drop in the mushrooms and garlic and sauté, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated. Leave to cool for a few minutes. Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. SIMPLE GLOBE ARTICHOKES Make a simple vinaigrette: put a crushed garlic clove, 1 teaspoon mustard, some salt and pepper, 2 tablespoons cider vinegar and 6 tablespoons olive or rapeseed oil in a screw-topped jar and shake to emulsify. Add 1 tablespoon finely chopped capers too, if you like. Try barbecued artichokes: boil or steam, as above, then slice them in half SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. SIMPLE GLOBE ARTICHOKES Make a simple vinaigrette: put a crushed garlic clove, 1 teaspoon mustard, some salt and pepper, 2 tablespoons cider vinegar and 6 tablespoons olive or rapeseed oil in a screw-topped jar and shake to emulsify. Add 1 tablespoon finely chopped capers too, if you like. Try barbecued artichokes: boil or steam, as above, then slice them in half SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE ONLINE COURSES Learn about the River Cottage ethos and gain the skills to enjoy fantastic food at home with our brand new collection of onlinecourses,
RECIPES | RIVER COTTAGE Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
PRICING AND BOOKING
Learn about Pricing and Booking at RiverCottage.net. The main dwelling of the iconic River Cottage farmhouse was restored in 2019 and the adjoining Gardener’s Cottage saw renovations take place inCOURSE CALENDAR
Full 26. Sep 2021. Full 28. Sep 2021. 18. Oct 2021. Two-day Cider Making course. Raise a glass to cider and traditional methods, with a two-day course of all things apple and cider at the River Cottage Cookery School. Full details. MENUS | RIVER COTTAGE CANTEEN & AXMINSTER 3. 4. 5. Welcome Book your table Menus Events and offers. Lunch Menu - Sample. Thursday Curry Night - Sample. Sustainable fish on Friday. Saturday Nights - Kitchen Feasts. Sunday Brunch - Sample. PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
ELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.HONEY-BAKED RHUBARB
Method. Put the rhubarb in an ovenproof dish large enough to hold it in a single layer, then scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together. Cover loosely with foil and bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes–1 hour, until the rhubarb is tender, giving itMUSHROOM PÂTÉ
Heat the butter in a large frying pan over a medium heat. Drop in the mushrooms and garlic and sauté, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated. Leave to cool for a few minutes. Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. SIMPLE GLOBE ARTICHOKES Make a simple vinaigrette: put a crushed garlic clove, 1 teaspoon mustard, some salt and pepper, 2 tablespoons cider vinegar and 6 tablespoons olive or rapeseed oil in a screw-topped jar and shake to emulsify. Add 1 tablespoon finely chopped capers too, if you like. Try barbecued artichokes: boil or steam, as above, then slice them in half SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
RIVER COTTAGE SOURDOUGH 50g (ml) of water (if you have hard water consider using bottled or filtered water to avoid the chlorine) Place into a bowl/jar/plastic container of your choice and mix together really well to form a loose mixture. Cover your container with a cloth and leave out at a warm room temperature for 24 hours. Day 2-5. RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ.EARLY RHUBARB JAM
Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a preserving pan, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave for at least an hour or two – preferably overnight.NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. SIMPLE GLOBE ARTICHOKES Make a simple vinaigrette: put a crushed garlic clove, 1 teaspoon mustard, some salt and pepper, 2 tablespoons cider vinegar and 6 tablespoons olive or rapeseed oil in a screw-topped jar and shake to emulsify. Add 1 tablespoon finely chopped capers too, if you like. Try barbecued artichokes: boil or steam, as above, then slice them in half SPINACH AND THYME PASTIES Stir in the chopped spinach and leave to cool. Tip the spinach mix into a bowl and add the goat’s cheese or ricotta, Parmesan if using, nutmeg, thyme, lemon zest if using, about half the beaten egg and plenty of salt and pepper. Mash together thoroughly. Roll out the pastry to a 26 x 39cm rectangle, about 3mm thick, and cut into six13cm squares.
ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE ONLINE COURSES Learn about the River Cottage ethos and gain the skills to enjoy fantastic food at home with our brand new collection of onlinecourses,
RECIPES | RIVER COTTAGE Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
PRICING AND BOOKING
Learn about Pricing and Booking at RiverCottage.net. The main dwelling of the iconic River Cottage farmhouse was restored in 2019 and the adjoining Gardener’s Cottage saw renovations take place inCOURSE CALENDAR
Full 26. Sep 2021. Full 28. Sep 2021. 18. Oct 2021. Two-day Cider Making course. Raise a glass to cider and traditional methods, with a two-day course of all things apple and cider at the River Cottage Cookery School. Full details. MENUS | RIVER COTTAGE CANTEEN & AXMINSTER 3. 4. 5. Welcome Book your table Menus Events and offers. Lunch Menu - Sample. Thursday Curry Night - Sample. Sustainable fish on Friday. Saturday Nights - Kitchen Feasts. Sunday Brunch - Sample. PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
ELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.HONEY-BAKED RHUBARB
Method. Put the rhubarb in an ovenproof dish large enough to hold it in a single layer, then scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together. Cover loosely with foil and bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes–1 hour, until the rhubarb is tender, giving itMUSHROOM PÂTÉ
Heat the butter in a large frying pan over a medium heat. Drop in the mushrooms and garlic and sauté, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated. Leave to cool for a few minutes. Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well ASPARAGUS, NEW POTATOES, HALLOUMI Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
COURSE CALENDAR
Course calendar If you are looking to book an event that starts after November 2021, please click on an event below to view all of the dates that are currently available. RIVER COTTAGE SOURDOUGH Sourdough starter. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life longjourney.
MENUS | RIVER COTTAGE CANTEEN & AXMINSTER Cookie policy. In order to continually improve our website, we collect non-personal data through cookies. By continuing to use the website you are accepting the use of these cookies.RECIPES > BREAKFAST
Mark can't seem to make enough of this really delicious, slightly addictive compote. Once a jar has been opened in his house, it tends to Prep 20 mins Cook 10 mins. Recipe RIVER COTTAGE KITCHEN AXMINSTERRIVER COTTAGE RECIPESRIVER COTTAGEYOUTUBE
Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ. PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standard SPINACH AND THYME PASTIES These tasty little parcels are very good still warm from the oven, but let them cool down and they'll pack a real punch for a picnic, a party or a lunchbox. If using ricotta, it's a good idea to add Parmesan, but if you're using a fairly strong goat's cheese you won't need it. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
COURSE CALENDAR
Course calendar If you are looking to book an event that starts after November 2021, please click on an event below to view all of the dates that are currently available. RIVER COTTAGE SOURDOUGH Sourdough starter. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life longjourney.
MENUS | RIVER COTTAGE CANTEEN & AXMINSTER Cookie policy. In order to continually improve our website, we collect non-personal data through cookies. By continuing to use the website you are accepting the use of these cookies.RECIPES > BREAKFAST
Mark can't seem to make enough of this really delicious, slightly addictive compote. Once a jar has been opened in his house, it tends to Prep 20 mins Cook 10 mins. Recipe RIVER COTTAGE KITCHEN AXMINSTERRIVER COTTAGE RECIPESRIVER COTTAGEYOUTUBE
Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ. PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standard SPINACH AND THYME PASTIES These tasty little parcels are very good still warm from the oven, but let them cool down and they'll pack a real punch for a picnic, a party or a lunchbox. If using ricotta, it's a good idea to add Parmesan, but if you're using a fairly strong goat's cheese you won't need it.PRICING AND BOOKING
Learn about Pricing and Booking at RiverCottage.net. The main dwelling of the iconic River Cottage farmhouse was restored in 2019 and the adjoining Gardener’s Cottage saw renovations take place in ALL COOKERY COURSES (A-Z) Discover all you need to know about safe and successful beekeeping on a Beekeeping course at River Cottage. Full details PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
RECIPES > VEG
Veg Are you looking to eat more veg? We don't blame you. They're healthy, cost-effective and, above all, delicious. Here are some of our favourite recipes. LABNEH | RIVER COTTAGE Simple to make, labneh is a strained yoghurt cheese with a spreadable texture and a sour, yoghurty flavour. All that’s required for this recipe is yoghurt and salt – which encourages the whey to drain off – plus a large square of cheesecloth or muslin and a little patience. The only difference between labneh and Greek yoghurt is theaddition of salt.
GLUTNEY | RIVER COTTAGE Put the vegetables and fresh fruit into a large, heavy-based pan with the sultanas and sugar. Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt.HONEY-BAKED RHUBARB
Rhubarb is one of our very favourite fruits (though to be accurate, it's actually a vegetable with an identity crisis). We never tire of finding new ways to enjoy it. This sweet and fragrant breakfast compote is delicious. From January till early April, you can buy elegant, slender stems of indoor-grown forced rhubarb. This gradually gives way to the thicker, darker, more robust outdoor-grownELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing.COURGETTE CHUTNEY
This recipe is taken from The Book of Preserves by Pam the Jam. Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn. This chutney is a delicious method of using up gluts if you grow your own. Although my preference is to use tender young courgettes, when they are little more than 15cm long, you can use big courgettes SPINACH AND THYME PASTIES These tasty little parcels are very good still warm from the oven, but let them cool down and they'll pack a real punch for a picnic, a party or a lunchbox. If using ricotta, it's a good idea to add Parmesan, but if you're using a fairly strong goat's cheese you won't need it. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
COURSE CALENDAR
Course calendar If you are looking to book an event that starts after November 2021, please click on an event below to view all of the dates that are currently available.PRICING AND BOOKING
Learn about Pricing and Booking at RiverCottage.net. The main dwelling of the iconic River Cottage farmhouse was restored in 2019 and the adjoining Gardener’s Cottage saw renovations take place in ACCOMMODATION NEAR TO RIVER COTTAGE HQ We would like to send you details about other River Cottage activities, events, information and products that we think you wouldbe interested in.
RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ. RIVER COTTAGE SOURDOUGH Sourdough starter. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life longjourney.
PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. RIVER COTTAGE COOKERY SCHOOL, DINING, KITCHENS AND BESPOKECOURSESDINING & EVENTSWEDDINGSORGANISE AN EVENTGIFTSVOUCHERSRESTAURANT
The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Enjoy expertly prepared local, seasonal produce. RECIPES | RIVER COTTAGEQUICK PICKLED CELERY, CHARD AND CARROTGAMERECIPES FROM THE PANTRYWEDDINGSDINING EVENTS Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and temptingdelights!
COURSE CALENDAR
Course calendar If you are looking to book an event that starts after November 2021, please click on an event below to view all of the dates that are currently available.PRICING AND BOOKING
Learn about Pricing and Booking at RiverCottage.net. The main dwelling of the iconic River Cottage farmhouse was restored in 2019 and the adjoining Gardener’s Cottage saw renovations take place in ACCOMMODATION NEAR TO RIVER COTTAGE HQ We would like to send you details about other River Cottage activities, events, information and products that we think you wouldbe interested in.
RIVER COTTAGE KITCHEN AXMINSTER Opening times SUN - 10 - 1pm; MON - TUES - Closed; WED - 11.30 - 3pm; THURS - SAT - 11.30 - 3pm / 6 - 9pm; Bookings are essential for our evening services. Please email: axminsterkitchen@rivercottage.net. Please note that Curry Night, Fish Friday and Kitchen Feasts all take place at River Cottage Kitchen located in the centre of Axminster town, these events are NOT at River Cottage HQ. RIVER COTTAGE SOURDOUGH Sourdough starter. Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life longjourney.
PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
NETTLE SOUP
Nettle soup is probably what most people first think of when they consider cooking on the wild side, so I could hardly leave it out. The keys to an excellent nettle soup are potato - to give it body - and really good stock - to give it spirit. Without these the wild food cynic's worst suspicions of boiled weeds will be confirmed. Note that a reusable carrier bag or basket is the standardELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. RIVER COTTAGE ONLINE COURSES Learn about the River Cottage ethos and gain the skills to enjoy fantastic food at home with our brand new collection of onlinecourses,
ALL COOKERY COURSES (A-Z) Discover all you need to know about safe and successful beekeeping on a Beekeeping course at River Cottage. Full detailsPRICING AND BOOKING
Learn about Pricing and Booking at RiverCottage.net. The main dwelling of the iconic River Cottage farmhouse was restored in 2019 and the adjoining Gardener’s Cottage saw renovations take place in ACCOMMODATION NEAR TO RIVER COTTAGE HQ We would like to send you details about other River Cottage activities, events, information and products that we think you wouldbe interested in.
PORK STOCK | RIVER COTTAGE A well-made pork stock is just as good as any beef or chicken stock and it’s something we make all the time in the River Cottage kitchen. It forms the basis of lots of our sauces, reductions, soups and stews. Save all your pork bones – they freeze really well. Roasting the bones before you make your stock will give it a wonderfuldeep flavour.
BAKED CHICKEN CURRY
If you've got the time, toast the cumin, coriander and fennel seeds in a dry frying pan for a minute or two, until fragrant. Grind the whole spices (toasted or otherwise) to a rough powder in a spice grinder or with a pestle and mortar, then mix with the turmeric and fenugreek.HONEY-BAKED RHUBARB
Rhubarb is one of our very favourite fruits (though to be accurate, it's actually a vegetable with an identity crisis). We never tire of finding new ways to enjoy it. This sweet and fragrant breakfast compote is delicious. From January till early April, you can buy elegant, slender stems of indoor-grown forced rhubarb. This gradually gives way to the thicker, darker, more robust outdoor-grown GLUTNEY | RIVER COTTAGE Put the vegetables and fresh fruit into a large, heavy-based pan with the sultanas and sugar. Make the wine vinegar up to 1 litre with water and add to the pan with the chilli flakes and salt.ELDERFLOWER CORDIAL
The sweetly scented, creamy-white flowers of the elder tree appear in abundance in hedgerows, scrub, woodlands and wasteland at the beginning of summer. The fresh flowers make a terrific aromatic cordial. They are best gathered just as the many tiny buds are beginning to open, and some are still closed. Gather on a warm, dry day (never when wet), checking the perfume is fresh and pleasing. SPINACH AND THYME PASTIES These tasty little parcels are very good still warm from the oven, but let them cool down and they'll pack a real punch for a picnic, a party or a lunchbox. If using ricotta, it's a good idea to add Parmesan, but if you're using a fairly strong goat's cheese you won't need it. Skip to navigation | Skip to content | Skip to footer ------------------------- River Cottage ← Return to River Cottage website* Home Login
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