So I am pleased to add River Cottage Good Comfort, to our recipe book collection. (That's the British River Cottage TV series with Hugh Fearnley-Whittingstall (HFW), not the Australian adaptation with Paul West.) The taste is great, but I find the texture too crumbly. Will try adding an egg next time, or maybe a flax egg if I want it to be vegan. The sugary tahini topping is great!

River Cottage Good Comfort: Best-Loved Favourites Made Better

If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish Ingredients: almonds; cashew nuts; pumpkin seeds; cumin seeds; coriander seeds; flaky salt; dried chilli flakes; wholemeal breadIndulge your taste buds and boost your health at the same time with these delicious new recipes, including: Ingredients: berries; very ripe bananas; caster sugar; plant-based milk; fine ground wholemeal flour Ingredients: golden caster sugar; eggs; berries; honey; wholegrain rye flour; ground flaxseeds; fine ground wholemeal flour Accompaniments: Multigrainola; Eggy bread with fruit ; Basque-style cheesecake ; Stovetop spelt pudding ; Vegan spelt pudding

River Cottage Good Comfort - Bloomsbury Publishing River Cottage Good Comfort - Bloomsbury Publishing

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. 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.)

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'". 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 the best whole ingredients, celebrated in all their colourful and seasonal diversity. The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Seafood Indulge your taste buds and boost your health at the same time with these delicious new recipes, including-

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. 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. 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. 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. 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.)Ingredients: cherry tomatoes; red onions; parsley; apple cider vinegar; mozzarella cheese; wholemeal bread He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day. 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.

River Cottage Good Comfort: Best-Loved Favourites Made

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. Another tasty version of winter vegetable speltotto from River Cottage. I topped it with walnuts and feta to add a little salty taste. 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. The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004. 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.

Publishers Text

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. 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: golden caster sugar; eggs; berries; honey; eating apples; ground cinnamon; fine ground wholemeal flour