Hugh Fearnley-Whittingstall recipes
Seasonal dishes from the River Cottage chef
Sharp practices: Hugh Fearnley-Whittingstall's mustard recipes
Grainy or smooth, slightly sweet or slightly bitter, fiercely hot or hardly hot at all: there's a mustard to pep up just about any dish
Get your honey's worth: Hugh Fearnley-Whittingstall's honey recipes
Yes, it's great on your toast and porridge, but don't save all the honey for breakfast. It's fab for lunch and tea, too
Not just for porridge: Hugh Fearnley-Whittingstall's oat recipes
Put some oomph into your cooking with a healthy dose of oats
Zest for life: Hugh Fearnley-Whittingstall's recipes for cooking with lemon
Lemon juice adds lightness and freshness to a dish, but it's the zest that brings pure, vibrant lemon flavour
Fresh start: Hugh Fearnley-Whittingstall's new year recipes
Forget dieting, says Hugh Fearnley-Whittingstall. Just let the healthy ingredients crowd out the naughty
The remains of the day: Hugh Fearnley-Whittingstall's Christmas leftovers recipes
The inevitable odds and ends after the big feast are one of the main pleasures of the Christmas kitchen
Choc troops: Hugh Fearnley-Whittingstall's alternative Christmas treats
It pays to have a few festive tricks up your sleeve – and that means chocolate. Lots of it
Spice invaders: Hugh Fearnley-Whittingstall's cinnamon, clove and nutmeg recipes
Christmas wouldn't be Christmas without this trinity of spices. But why not let them add depth and complexity to your cooking all winter long?
Sharp practice: Hugh Fearnley-Whittingstall's winter leaf recipes
Pep up your winter cooking with some peppery, bitter leaves
The pie life: Hugh Fearnley-Whittingstall's pie recipes
The key to a great pie is to lavish a bit of love on the filling; the crust is a crowning glory, not a place to hide
Dress code: Hugh Fearnley-Whittingstall's winter salad recipes
Salads don't have to be light and cooling. These hearty confections will help you to brave the elements
Are you cooking comfortably: Hugh Fearnley-Whittingstall's one-pot winter warmer recipes
They don't involve much work, and they always turn up trumps on a cold day: what's not to like about the one-pot winter wonder?
The nutty confessor: Hugh Fearnley-Whittingstall's almond, pecan and hazelnut recipes
Almonds, hazelnuts, pecans, cashews and brazils: the protein-packed nugget of goodness that is the nut is just too fine not to eat pretty much every day
Up for the crack: Hugh Fearnley-Whittingstall's walnut recipes
They're great eaten just as they are, but walnuts work wonders in savoury and sweet dishes, too, from pasta sauces and salads to puddings and breads
Spread the word: Hugh Fearnley-Whittingstall's pâté, terrine and potted meat recipes
As long as you can peel a shallot, squeeze a lemon and switch on a food processor, you're well set to make your own pâté
Black beauty: Hugh Fearnley-Whittingstall's liquorice recipes
Liquorice isn't just a treat from the sweet shop
Fronds with benefits: Hugh Fearnley-Whittingstall's fish and fennel recipes
Fish and fennel go together like pork and apple or lamb and garlic. Or even better
I've got the hots for you: Hugh Fearnley-Whittingstall's red pepper and chilli recipes
Peppers and chillies: they look ace and taste even better
The brightest bulb: Hugh Fearnley-Whittingstall's garlic recipes
A kitchen without garlic would be dull indeed. So let's show it some respect, says Hugh Fearnley-Whittingstall
Heaven scent: Hugh Fearnley-Whittingstall's most fragrant recipes
Add a little rose, lavender or lemon verbena to your dishes – and give your nose a treat as well as your tastebuds
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