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. Indulge your taste buds and boost your health at the same time with these delicious new recipes, including- Substituted the veg for what I had in the house. Used carrots, beets, red cabbage and spring onions. 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

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. 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.

Accompaniments: Multigrainola; Eggy bread with fruit ; Basque-style cheesecake ; Stovetop spelt pudding ; Vegan spelt pudding

River Cottage Good Comfort: Best-Loved Favourites Made Better

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.Ingredients: golden caster sugar; eggs; berries; honey; wholegrain rye flour; ground flaxseeds; fine ground wholemeal flour 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.

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

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.) 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. 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. 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 the best whole ingredients, celebrated in all their colourful and seasonal diversity.

River Cottage Good Comfort by Hugh Fearnley-Whittingstall

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.) 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.)Ingredients: almonds; cashew nuts; pumpkin seeds; cumin seeds; coriander seeds; flaky salt; dried chilli flakes; wholemeal bread