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. Tip the spuds into the pan. If they aren't already mashed, crush them roughly with a fork or masher, but keep the texture quite chunky. Let the heat penetrate the potatoes for a minute or two then add all the other veg, and any herbs or flavour bombs, with a little more seasoning. Stir together then press the whole lot down into a rough cake. But what I found is even my sweet tooth is completely satisfied by much less sugar than conventional recipes, and certainly industrially produced biscuits, cakes, sweets and puddings tend to include. We definitely need a sugar rethink." Cooked greens: About 150-250g cooked kale, cabbage, Brussels sprouts, cauliflower and/or broccoli, roughly chopped or shredded 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.

He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA). We shouldn't be guilt-tripping people into eating healthy food, we should be tempting people to healthy food," he says.Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn't get too hot. Set aside to cool a little. Preheat the oven to 190C/170C Fan/Gas 5 and butter a small oven dish. Even as I say that, I'm aware that is a notion that's under challenge at the moment from the really tough times we're having. It becomes tougher sometimes to find the ingredients and turn on the oven - all those things are becoming harder and more expensive. But we still need to do that, because it's what keeps us sane and warm and together." Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: The definitive River Cottage kitchen companion. River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us.

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. It can be whipped up easily (and on demand) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness.” Tip the rice into a saucepan, cover with plenty of boiling water and bring to a simmer. Cook for 20 minutes, until almost al dente (still firm to the bite), then drain. 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.Recipes in his new book, River Cottage Good Comfort, might have a less tooth-rotting amount of sugar in them, but you won't necessarily miss anything. Whether you need to cut gluten out of your diet or you're cooking for friends & family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. Multi-award-winning River Cottage chef and food writer Hugh Fearnley-Whittingstall talks to Prudence Wade about how we've been conned into eating too much sugar and why humans crave nostalgic, stodgy comfort food But where this book does fall down is in not giving any general advice in the introduction about preferred dairy substitutes, and in which dishes they do and don't work - and in having very few cakes and puddings with vegan options. I don't bother to find fault with older omni cookbooks for being full of dairy with no substitution ideas; it was just the norm before the last few years. But as HFW and River Cottage have already produced a fully vegan book ( Much More Veg), and even early Nigella books happen to contain a few more dairy free or even accidentally-vegan cakes than this one does, I definitely think they could do better in this area. To enjoy a taste of River Cottage at home you can choose from the collection of River Cottage cookbooks and handbooks...