By the Book: Sustainable Cooking Every Day from River Cottage

By: Kirsten Vala

In the British television series, River Cottage, sustainable foods advocate Hugh Fearnley-Whittingstall lives in a rural cottage and feeds his family and friends from his garden and off the land. Fresh, seasonal and local ingredients are the key to his food philosophy, but don't worry, River Cottage Every Day isn’t for foragers, gardeners and butchers (at least not exclusively). Here he shares recipes and tips for incorporating fresh foods into busy lifestyles, course by course, and meal by meal. These are the practical dishes that Hugh feeds his three kids, takes to work for lunch (there’s a whole chapter on lunch boxes) and whips up for weeknight dinners and Sunday suppers. From quick to slow-cooking and healthful to decadent, each chapter has it all – there’s a recipe to match your day.

When flipping through I spotted this whimsical Bloody Mary Burger tucked into the “Thrifty Meat” section (between the offal and the roasts) and I couldn’t wait to fire up my grill pan and give it a try. Hugh mixes all the well-loved flavor components of my favorite brunch cocktail into ground sirloin (yes, I asked the grocery store butcher to grind some sirloin for me, and he did) – Tabasco, Worcestershire, horseradish, celery seed – formed into patties and grilled up. But the real genius is the sauce – a sinus-tickling homemade horseradish sauce combining freshly grated horseradish (use leftover horeradish to make real Bloody Marys), crème fraiche and cider vinegar.

But my favorite part of the book is Weekday Lunch (Box) chapter. I was almost giddy with eagerness halfway through, fantasizing about taking pasties, chicken with couscous or frittatas to work for lunch. I’ve never considered frittatas a take-along lunch food, but they actually pack away well and are tasty even at room temperature (although you should refrigerate them during the day). And I've made lots of frittatas, mostly thrown together with wilting veggies in my fridge, but this Spinach, Bacon and Goat Cheese Frittata was by far the most beautiful frittata I’ve ever made.

And the veggies! There are enough vegetable and fruit recipes in this book to span all seasons and palates, and could even inspire more frequent trips to the farmers' market. I made these beautiful, lemony potatoes with my springtime market finds. They're easy, simple and pair perfectly with almost any meal, from roasts to barbecues.

This book's overarching theme of fresh, local seasonal foods everyday for everyone comes naturally, with Hugh Fearnley-Whittingstall's charming voice leading the way. Whether you incorporate a few of his recipes into your repertoire or cook from it every day, it will go a long way towards keeping you on a good food track.

Start cooking from River Cottage Every Day today:
Keep Reading

Next Up

Vegetarian Cookbook Giveaway: "Cook Without a Book"

In Pam Anderson's new cookbook, Cook Without a Book: Meatless Meals, she shares simple formulas that really will get you cooking great vegetarian food without a cookbook.

Could You Pack Your Lunch Every Day for a Month?

Pack your lunch every day for a month with Health Eats' Brown-Bag Challenge. Check back for lunch box ideas and healthy lunch recipes.

Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads

Get easy brussels sprouts salad recipes perfect for a fall meal on Cooking Channel.

Cookbook Giveaway: The Slow Cook Book

Find sample slow cooker recipes from The Slow Cook Book for easy pot roast, jambalaya, risotto and more.

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c
On Tonight
On Tonight

Late Nite Eats

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

Pick a Side!

The Snackdown

In our new animated series, we debate the most-pressing food matters of our time, like is cereal a soup?

So Much Pretty Food Here