Heat the oven to 200°C/400°F/gas mark 6. Join us for the definitive approach to curing and smoking with our handbook author and tutor Steven Lamb, working with an exciting variety... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Season with salt and pepper and pour over the cider. 'Slider' is cider plus sloes left over from making sloe gin. As long as you have a base to smoulder the chips in, something to suspend the item of food you wish to smoke in and a lid to keep the oxygen from igniting the chips you practically have a hot smoker. Let’s start this week out with a simple loaf of bread. The lovely folk at River Cottage have said that I can share their soda bread recipe here on Cider with Rosie, and I’m so very glad because it really is too good a recipe not to share! To prepare your mussels, scrub them thoroughly with a stiff brush under cold running water. Carefully transfer the ham onto the trivet and gently score the skin using a sharp knife being careful not to go through to the meat completely. Hugh Fearnley-Whittingstall and the River Cottage crew descended on the Gloucestershire orchard of Days Cottage last month to film a segment on the fine art of making perry. Taste and add more vinegar, salt and pepper if needed. Recipes to help you to serve your family healthy, delicious meals, at home with the best ingredients available anywhere. Beef Brisket- Honey Braised The sweetness of the honey along with meat, carrots and onions - how can you go wrong. First off your video is absolutely gorgeous and you have such a nice accent. Thanks for this recipe Rosie! Thanks for sharing :), Yum yum! Hake, with merguez cauliflower, chard... Mussels with celeriac, seaweed and cider Previous Next Autumn Recipes from the Pantry Halloween Leftovers Preserves Baking Love Your Leftovers ... Sign up to the River Cottage Newsletter. Rosie! Please read our That bread is beautiful and looks so delicious!! It should be in the first episode of the new series, showing on 12 November. Basic Meatloaf I LOVE meatloaf and it seems like I never make it the same twice, which is why I LOVE meatloaf. Place the partridges in a small roasting tray, then tuck the herbs in and around the birds. Among its many delicious recipes is this one for the mussels, leeks and cider dish pictured left, which Hugh says is “really a mussely version of classic leeks vinaigrette”. In the past I have used an old vegetable steamer or simply just a colander inside an old pan! Remove the leeks with a slotted spoon and set aside to cool. In fact I’ve only just started making my own dough, so this could be great for testing out techniques. And I’m certain I’ve tested pretty much every ‘best ever pizza dough’ recipe going and had Jason act as guinea pig for all of them, so that man knows his stuff! I bake the odd loaf here and there, but was put off soda bread after someone told me it was always really dry and didn’t taste good. Tip the mussels into a colander set over a bowl to catch all that lovely, well-flavoured cooking liquor. I’ve just recently started eating soda bread after I found out it doesn’t include yeast and I really love it – it helps avoid that bloted feeling after too much bread and has a nuttier taste I find. Blog designed by Flourish. The key, however, is patience, Dig for victory and your reward will be a very British root beer, With a few apples and a little effort you can have a delightful cider ready for Christmas, Two recipes which take maximum advantage of one of Britain's most abundantly foraged fruits, John Wright: Start a stampede with some home-brewed bison-grass vodka – or crop one of the alternative wild grasses currently in bloom, Feeling needy for something meady? I’ve made a little video to go along with the recipe, so do give it a watch to see a step-by-step for how to make this most simple and heart-warming of loaves. http://www.sevenlivesandmore.com/.