Hugh Fearnley-Whittingstall – författare

'Super useful – and delicious' – CHRIS VAN TULLEKEN'Demonstrates just how simple it is to get the fibre we need – and what a delicious experience that can be' - TIM SPECTORWith a foreword from Tim Spector, bestselling author and founder of ZOEMany of us aren't getting enough fibre in our diets, but Hugh shows us how simple – and delicious – it can be with 100 easy recipes all celebrating 12 veg heroes: Peas – Carrots – Cabbage – Tinned beans – Cauliflower – Leeks – Mushrooms – Tomatoes – Lentils – Spinach – Sweetcorn – BroccoliGetting the most out of these 12 plant superstars doesn’t need to be complicated – many of the recipes use only one pan and can be on the table within half an hour. In this book, Hugh gets the very best out of these often underestimated, everyday veggies, serving up completely delicious, health-boosting, sustainable, plant-friendly recipes every time. This is food that’s good for you, your wallet and for the planet, too.Recipes include:· Warm bashed pea dip;· Carrot lasagne;· Cabbage and onion bhajis with spicy tomato sauce;· Spiced ‘baked’ beans on toast;· Seared cauliflower and little gem salad· Roast leek and potato gratin;· Roast mushroom and kimchi sourdough sarnies;· Tomato dhal with greens;· Lentil, onion and cider soup;· Spinach, chilli and lemon pasta;· Smoky corn and courgette chowder;· Broccoli and squeak … and many more.Alongside handy swaps and additions for most recipes, Hugh also shares his go-to list of store-cupboard essentials to amp up the flavour and pack in the fibre count for any dish. You’ll find these pages packed with simple suppers, easy lunches, soups, salads and much, much more. With a focus on whole, unprocessed plants, these plant-forward recipes are thrifty, thoughtful dishes, but exciting and delicious too, proving that plant-based flavour is yours for the taking.Like this? Then you’ll love Hugh's No.1 Sunday Times best-seller, How to Eat 30 Plants a Week, available now.

‘Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them’ Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd’s pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips.With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler’s atmospheric photography, and Michael Frith’s evocative watercolour illustrations.

'I love the way Hugh inspires us to eat more of the good stuff, and he's done it again brilliantly here.' JAMIE OLIVER'Hugh's delicious recipes are very good medicine for a longer, healthier life.' CHRIS VAN TULLEKENWith an introduction by Tim Spector, bestselling author and founder of ZOE30 plants may sound a lot, but in Hugh's expert hands it has never been simpler to achieve your health goals and approach everyday cooking with delicious, nutritious meals full of easy wins to increase your plant intake, whatever your dietary requirements.Pioneering gut-health guru Tim Spector’s introduction explains why racking up the plant power by eating a variety of 30 plants a week will give your body more of the nutrients you need to feel great, have renewed energy and reset your microbiome.Much more than just fruit and veg, plants also include nuts, seeds, pulses, grains, herbs, spices, chocolate and even coffee. In chapters such as Six-packed Soup and Stoups, Seven in the Oven, Fish Fivers, Meat and Many Veg Mains and Triple Treat Sides, Hugh shows you how to get many more of these health-boosting ingredients on your plate, no matter how many you're cooking for.Packed with people-pleasing plant-only dishes alongside a few well-chosen meat and fish options, and helpful tips, tricks and easy swaps, with Hugh to show you the way, you'll soon be getting in your 30 plants, and more, week after week.Recipes include:· Shroomami stoup· Sichuan aubergine with tofu and black beans· Caponata with chickpeas and apricots· Tomato and saffron baked rice· Steak, charred lettuce and spring onion salsa· Roast ratatouille mackerel fillets· Very berry ripple fro-yo... and many more!'Beautifully diverse, plant-rich recipes' – Poppy Okotcha'Inspiring' – Sarah Langford'Delicious, super-simple recipes' – Henry Dimbleby'Full of great ideas' – Rosie BoycottLike this? You'll love Hugh's new book, High Fibre Heroes, out now!

This BBQ season, feast on crowd-pleasing recipes such as:· Barbecued Glazed Spare Ribs· Indian-Spiced Lamb Skewers· Barbecued Rosemary Lamb with Salsa VerdeReader reviews:'Every discerning cook should have this on their shelf' ⭐⭐⭐⭐⭐'The bible of meat' ⭐⭐⭐⭐⭐'This book changed our lives' ⭐⭐⭐⭐⭐'If you eat meat, you will buy, prepare and cook it better having read this book' - Jill Dupleix, The Times'The enthusiastic carnivore will relish all 550 pages' - Christopher Hirst, The Independent 'It should be bought by every meat-eating household' - Martin Koerner, Waterstones Books Quarterly"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure."It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne."I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery"- Hugh Fearnley-Whittingstall

In Japan, Kenji Kawakami is famous for his tireless promotion of Chindogu: the art of the unuseless idea. Kawakami has developed an entire philosophy around these bizarre and logic-defying gadgets and gizmos, which must work but are actually entirely impractical. Created in the spirit of anarchy, unuseless inventions are not allowed to be patented or sold.Fans of the unuseless will love this completely absorbing collection of 200 Chindogu, including:the Drymobile (your laundry dries as you drive)the Solar-Powered Torch (never runs low on batteries)Duster Slippers for Cats (now the most boring job around the house becomes hours of fun—for your cat!)Walk 'n' Wash Ankle-Attachable Laundry Tanks (a perfect solution for the problems of inadequate exercise and hygiene)and many, many more.These hilarious inventions have taken Japan by storm. Every one of the 200 items in The Big Bento Box of Unuseless Japanese Inventions has actually been manufactured to the highest standards, fully tested by pioneering members of the Japanese public, and documented in their unuselessness with photographs.

''It has been said that I will eat anything. That is, of course, nonsense. A fried egg that still has a pool of runny egg white clinging to the yolk is a definite no-no. Still, I must admit that it was with some pride that I read, in one review of my series A Cook on the Wild Side, that I had been given the sobriquet "Hugh Fearlessly Eatsitall"...''For almost two decades Hugh has been writing about food in all its guises. To some, his concept of ''good eating'' might seem a bit skewed - he''d always bypass a McBurger in favour of a squirrel sandwich, and make a detour for fresh road kill - but to others he is a shining and shaggy beacon of good sense in a food world gone mad. Armed with a broad mind, a quick wit and a ready appetite, Hugh covers almost every area of global food culture, whether singing the praises of offal; playing ''poisson roulette'' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or reminding us that a reindeer isn''t just for Christmas, but tasty all year round.

Putting food on the table for the family quickly and economicallydoesn''t mean you have to compromise on quality. This book shows howHugh''s approach to food can be adapted to suit any growing, workingfamily, or busy young singles and couples for that matter. Breakfast,baking, lunchboxes, quick suppers, healthy snacks, eating on the moveand weekend cooking for the week ahead - all these, and more, will becovered in River Cottage Every Day.As Hugh says:''Imake no prior assumptions about where you shop, what you may or may notknow about growing vegetables or keeping livestock, whether you cantell the difference between a swede and turnip, or know what to do witha belly of pork and a breast of lamb. Instead, I''ll show you easy andconfidence-inspiring ways with cuts of meat, types of fish and otheringredients you may not have tried before. And I''ll offer you newapproaches that I hope will breath new life to familiar staples, likerice, spuds, beans, and your daily bread.Above all, I intend to tempt you irresistibly towards a better lifewith food, with a whole raft of recipes that I think you will love. Ihope some of them will become your absolute favourites, and thefavourites of your dear friends and beloved family. I hope that thedishes you like best will infiltrate and influence your cooking, givingyou increased confidence and fresh ideas. In short, I hope that beforelong, cooking simple and delicious food from the best seasonalingredients becomes second nature and first priority for you, not justonce in a while, but every day.''

Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning? A 'piece of fruit' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don't eat nearly enough of the stuff. Perhaps this is because we don't always understand how to use it in our cooking, or how to choose the best fruit for the season.Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You'll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.

More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best and how to respect their sustainability, in keeping with the River Cottage ethos. The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen. Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod. Finally, Hugh and Nick present Britain's best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. With a new introduction from Hugh, The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need.

''Does exactly what it says on the tin and its beauty is in its simplicity'' The Times''One for your bookshelf ... These food matches are meant to be'' BBC Good Food MagazineHow often have you wished there was a magic formula to simplify cooking? Well, there is. Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.Hugh has used the formula of three to create more than 175 recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on.With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Three Good Things. It really is that simple.

Why don''t we eat more veg? They''re healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.He''s come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it''s a bit racy to slice a banana onto our cornflakes in the morning? A ''piece of fruit'' in a lunch box, on the breakfast table or at the end of a meal is all very well, but fruit is so much more exciting than this, and we don''t eat nearly enough of the stuff. Perhaps this is because we don''t always understand how to use it in our cooking, or how to choose the best fruit for the season.Hugh sets out to address this head on. With 180 delicious recipes, River Cottage Fruit Every Day! will show you how to enjoy a broader eating experience and make fruit easy, fun and irresistible. You''ll find recipes for all the wonderful seasonal fruit that grows in this country, and learn how to make the most of fruit from other parts of the world. Recipes include marinated lamb and fig kebabs; barbecued pork chops with peaches and sage; venison stew with damsons; and parsnip and apple cakes. There are also fresh and zingy salads as well as gorgeous cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, this book will bring amazing new fruity vitality and flavour to your food.

''Eating more healthily isn''t about denial. For example, reducing one''s dependence on wheat flour and dairy ingredients, which don''t appear at all in this book, turns out to be a delicious voyage of discovery. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life.'' Hugh Fearnley-WhittingstallEver lack the time or inspiration to cook a nourishing meal after a hectic day? Delicious, health-giving food doesn''t have to be time-consuming and complicated. In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions – from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.The 170 flavour-hitting recipes include: easy almond milk, pumpkin seed drop scones, savoury buckwheat galettes, wheat-free spinachy wraps, rye grissini, swede and smoky bacon soup, fragrant Asian broth, raw courgette and fennel salad with peanut dressing, Nordic slaw with rye crumbs, fish-rizo with broad beans, speedy fish and tomato curry, easiest ever storecupboard fishcakes, spiced beef with bashed beans, aromatic nutty chicken, lamb and cashew curry, smashed roast Jerusalem artichokes, beetroot burgers, perky pestos, feisty salsas, rhubarb, apple and ginger pie, peach and orange sorbet, chocolate and avocado mousse, chestnut marmalade muffins and life-loving brownies…With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible.

''Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them'' Hugh Fearnley-WhittingstallThe definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd''s pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips.With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler''s atmospheric photography, and Michael Frith''s evocative watercolour illustrations.

Want to cook more veg for your family, but have no idea where to start? Hugh Fearnley-Whittingstall is here to help, with a whole host of veg-centric recipes that are easy, foolproof and delicious. Let’s ‘Eat Them To Defeat Them’!Hugh’s River Cottage Veg Every Day! became the UK’s best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof,delicious, and full of plenty of swap-out suggestions. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

Hugh''s River Cottage Veg Every Day! became the UK''s best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Helvetica; color: #000000} Everyone occasionally finds themselves with a bag of wilting salad in the fridge or a hunk of bread that can't even be revived with toasting, but before you throw away those bendy carrots or that slightly sour milk, let Hugh Fearnley-Whittingstall show you what flavoursome meals can be whipped up with your languishing ingredients.In this pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind – helping to save money and avoid waste – and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh shares handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; vegetable peelings into a quick-and-easy stock.p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; color: #000000} Featuring a section dedicated to storecupboard ingredients, ideal for anyone looking for inspiration at the back of their shelves.

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Helvetica; color: #000000} Everyone occasionally finds themselves with a bag of wilting salad in the fridge or a hunk of bread that can''t even be revived with toasting, but before you throw away those bendy carrots or that slightly sour milk, let Hugh Fearnley-Whittingstall show you what flavoursome meals can be whipped up with your languishing ingredients.In this pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind – helping to save money and avoid waste – and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh shares handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; vegetable peelings into a quick-and-easy stock. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; color: #000000} Featuring a section dedicated to storecupboard ingredients, ideal for anyone looking for inspiration at the back of their shelves.

'Exactly the kind of person you want to lead you through Christmas... a comprehensive volume' Diana Henry, Sunday Telegraph'A snapshot of idyllic, rural River Cottage life ... Imaginative and wonderful' Delicious MagazineChristmas at River Cottage encapsulates the very best that the season has to offer, guiding you from the autumn equinox, through advent and Christmas, and merrily into the new year with inspiration, traditions and indispensable recipes for every festive occasion.These are recipes that have been honed over the years and are rooted in the River Cottage foundations of tradition, seasonality and sustainability. As well as the ultimate versions of all the classics, there are a whole host of new ideas for showstopping centrepieces, sparkling cocktails, prep-ahead canapes, edible gifts, livening up leftovers, as well as some of Hugh Fearnley-Whittingstall’s festive favourites. And accompanying all of this are tips from Lucy and Hugh on planning ahead, making natural decorations, effortlessly feeding a crowd and orchestrating the great Christmas Dinner so you'll also be able to find the magic along the way.

'Eating more healthily isn't about denial. For example, reducing one's dependence on wheat flour and dairy ingredients, which don't appear at all in this book, turns out to be a delicious voyage of discovery. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life.' Hugh Fearnley-WhittingstallEver lack the time or inspiration to cook a nourishing meal after a hectic day? Delicious, health-giving food doesn’t have to be time-consuming and complicated. In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions – from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.The 170 flavour-hitting recipes include: easy almond milk, pumpkin seed drop scones, savoury buckwheat galettes, wheat-free spinachy wraps, rye grissini, swede and smoky bacon soup, fragrant Asian broth, raw courgette and fennel salad with peanut dressing, Nordic slaw with rye crumbs, fish-rizo with broad beans, speedy fish and tomato curry, easiest ever storecupboard fishcakes, spiced beef with bashed beans, aromatic nutty chicken, lamb and cashew curry, smashed roast Jerusalem artichokes, beetroot burgers, perky pestos, feisty salsas, rhubarb, apple and ginger pie, peach and orange sorbet, chocolate and avocado mousse, chestnut marmalade muffins and life-loving brownies…With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible.

Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, are covered in River Cottage Every Day.As Hugh says: 'I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I'll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I'll offer you new approaches that I hope will breathe new life to familiar staples, like rice, spuds, beans, and your daily bread.Above all, I intend to tempt you irresistibly towards a better life with food, with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites, and the favourites of your dear friends and beloved family. I hope that the dishes you like best will infiltrate and influence your cooking, giving you increased confidence and fresh ideas. In short, I hope that before long, cooking simple and delicious food from the best seasonal ingredients becomes second nature and first priority for you, not just once in a while, but every day.'

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

First published as Hugh''s Three Good Things in 2012.How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the winning combinations. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream. Hugh has used this simple formula to create more than 175 inspiring recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on.With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.

A SUNDAY TIMES TOP TEN BESTSELLERIn Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life - permanently. And to help it all happen, he''s added his 100 healthiest recipes yet. In this ground-breaking book, instead of promising a gimmicky single-fix solution to the challenge of healthy eating, Hugh extracts the knowledge, advice and healthy habits, from cutting edge research into the obesity crisis, to produce 7 simple strategies that will transform your diet and your health. Starting with the blissfully simple message that we all need to Go Whole, he leads us away from the industrial junk and processed foods that are doing so many of us so much harm and returns us to the real foods that nurture us and keep us well. Everything that follows is clear, believable and achievable. From sorting the good carbs from the bad, learning not to fear fat, and looking after our gut, to renegotiating the foods we call ''drinks'' and being mindful of when to eat…and when to take a pause… Hugh guides us to a better way of eating that will last us our whole lives. It''s all offered up with reassuring tips and switches that help us act on the vital knowledge he imparts. And the 100 recipes that come with it, and their endless variations, make for a lifetime of healthy eating.

A SUNDAY TIMES TOP TEN BESTSELLERIn Eat Better Forever, Hugh Fearnley-Whittingstall gives you all the tools to improve your eating habits, and therefore your life — permanently. And to help it all happen, he’s added his 100 healthiest recipes yet.In this ground-breaking book, instead of promising a gimmicky single-fix solution to the challenge of healthy eating, Hugh extracts the knowledge, advice and healthy habits, from cutting edge research into the obesity crisis, to produce 7 simple strategies that will transform your diet and your health. Starting with the blissfully simple message that we all need to Go Whole, he leads us away from the industrial junk and processed foods that are doing so many of us so much harm and returns us to the real foods that nurture us and keep us well.Everything that follows is clear, believable and achievable. From sorting the good carbs from the bad, learning not to fear fat, and looking after our gut, to renegotiating the foods we call 'drinks' and being mindful of when to eat…and when to take a pause… Hugh guides us to a better way of eating that will last us our whole lives.It’s all offered up with reassuring tips and switches that help us act on the vital knowledge he imparts. And the 100 recipes that come with it, and their endless variations, make for a lifetime of healthy eating.

''Exactly the kind of person you want to lead you through Christmas... a comprehensive volume'' Diana Henry, Sunday TelegraphChristmas at River Cottage encapsulates the very best that the season has to offer, guiding you from the autumn equinox, through advent and Christmas, and merrily into the new year with inspiration, traditions and indispensable recipes for every festive occasion. These are recipes that have been honed over the years and are rooted in the River Cottage foundations of tradition, seasonality and sustainability. As well as the ultimate versions of all the classics, there are a whole host of new ideas for showstopping centrepieces, sparkling cocktails, prep-ahead canapes, edible gifts, livening up leftovers, as well as some of Hugh Fearnley-Whittingstall''s festive favourites. And accompanying all of this are tips from Lucy and Hugh on planning ahead, making natural decorations, effortlessly feeding a crowd and orchestrating the great Christmas Dinner so you''ll also be able to find the magic along the way.

A stunning collection of 100+ heart-warming recipes that also happen to be packed with things that are good for youThe perception that the food we love can’t also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy.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. We can relish a hearty winter stew that is deeply beefy, but also heaving with healthy veg. We can tuck into a pie knowing that the pastry is awesome and the filling wholesome. Much maligned greens come out to play in moreish gratins and leafy curries. And we can put tea time treats on the table knowing they will bring our family and friends – and kids in particular – goodness as well as happiness.Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: - Multigrainola- Spicy squash and lentil soup - Chick-chouka- Squeak and bubble- Oaty dunking cookiesUltimately, Hugh leads us on a journey to tweak our taste buds and pamper our palates so that we can take as much pleasure – and ultimately more – from dishes that we know will do us good.

A stunning collection of 100+ heart-warming recipes that also happen to be packed with things that are good for youThe perception that the food we love can''t also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy.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. We can relish a hearty winter stew that is deeply beefy, but also heaving with healthy veg. We can tuck into a pie knowing that the pastry is awesome and the filling wholesome. Much maligned greens come out to play in moreish gratins and leafy curries. And we can put tea time treats on the table knowing they will bring our family and friends – and kids in particular – goodness as well as happiness.Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: - Multigrainola- Spicy squash and lentil soup - Chick-chouka- Squeak and bubble- Oaty dunking cookiesUltimately, Hugh leads us on a journey to tweak our taste buds and pamper our palates so that we can take as much pleasure – and ultimately more – from dishes that we know will do us good.

A stunning collection of 100+ heart-warming recipes that also happen to be packed with things that are good for youThe perception that the food we love can''t also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy.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. We can relish a hearty winter stew that is deeply beefy, but also heaving with healthy veg. We can tuck into a pie knowing that the pastry is awesome and the filling wholesome. Much maligned greens come out to play in moreish gratins and leafy curries. And we can put tea time treats on the table knowing they will bring our family and friends – and kids in particular – goodness as well as happiness.Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: - Multigrainola- Spicy squash and lentil soup - Chick-chouka- Squeak and bubble- Oaty dunking cookiesUltimately, Hugh leads us on a journey to tweak our taste buds and pamper our palates so that we can take as much pleasure – and ultimately more – from dishes that we know will do us good.