Guess I shouldn't expect a Pique from a man making "Bread Sauce"

Make videos with subtitles PLEASE. I mean not generated subtitles.

Look not gonna tell how to cook but yo gotta take the stem inside out

Terrible and over complicated way to teach/perform this knot. After watching this I found a better video with a better camera angle teaching an easier way to do it.

AMAZING 😇👍🏾👏🏽👏🏽👏🏽

IMPRESSIVE 😇👍🏾👏🏽👏🏽👏🏽

Love ❤do you have more recipes?

Im eatingnmy lamb liver raw with salt and pepper and its quite nice, is raw ok ?

Thank you for the tip! I have a beautiful (gifted) venison liver that I didn't know how to prepare for cooking..... NOW I KNOW!!!! ❤

So how did they first make yoghurt if you need yoghurt to make it?

Worked well.Elderflower was great.

Best Recipe. Thank you ❤

People are so snooty over a freaking food item. Nobody cares about food politics. Make it how you want and no fussing or quarrelling over ridiculous rules. Honestly it is so moot! It's a freaking food item, not a political debate lols! I find it comical how religiously adamant people get over a food item! If it tastes good that is all that I care about.😂🤷🏻‍♀️🇨🇦👍 I know they taste yummy. What do I care about the ingredients law? I eat what I have on hand and if I want extras tough noogies hard bottoms! I eat to be fed and am thankful to have food! I mean really? So silly. I like peanut butter and bacon sammies using squirrel bread with a bit of Curry tyvm... I love it. Are the food police going to arrest me for living joyfully eating with thanks to God my creator for caring enough about my pitiful quirks about food? I mean that is my choice. To each their own. Eat what makes You happy in your tummy. Life is short. Why complicate such simple joys?😊🫂

The WEF will make sure there isn’t even any veg after the non summer in 24.Eat bugs suckers!

I have grown courgettes for years but never tried this recipe until tonight. I was pleasantly surprised at the texture and flavour, stuffed with a vegan cheese that really was a delight. I picked off the four small leaves at the base and removed the pod inside as advised on other sites but will try leaving them in next time.. Courgettes are such a wonderful plant and the fruit absorbs all the flavours if used in a curry etc

Excellent recipe, minus the fennel seeds of course.

Looks good, cheers.

You forgot how to show how you get it out at the end. It is the best part and what to do with it.

I made chocolate mousse recently with avocado. It's so good. I'll try this

I am a fan of Riverside, however using oven heat is not the way to make biltong. It must be air-dried over at least four days for uk deer, and i suggest you add some black pepper and coriander after drying after cure before hanging. Just saying………

I would remove the pin bones at some stage.

❤❤❤

Pickle beef tongue is some of the most amazing meat you can eat. South African love ox tail in a stew we call potjie kos.

In West Africa all the small village shops do Sardines tipped into a 8 inch Baguette and then wrapped in newspaper and handed to you so you eat on the move, and the cost about 50p. Best breakfast ever and it beats the hotel breakfast every time.

Another River Cottage door stopper? 😅

Do you need the wine ?

So it's just abread on milk with extra flavors like onion and paper. I would rather use a small part of that onion in a blender instead of wasting it all. I guess this all depends on what kind of bread you use. the bread is going to change the whole flavor.

Where please?

A dakle tu je... Salamarina

Typical modern-day abysmal, atrocious, trying to be 'oh-so clever' camera work. Can we just dispense with this hyper-close in, mostly out of focus, one second per shot filming which fails on every level. Most people, I would assume, are far more interested in seeing what is really going on rather than satisfying the over-indulgent super ego of some arty-farty camera twat who is jerking off on how clever and insightful they think they are.

Also I can't wait to try this yummy snack 🥨

Please tell me how to pickle my beetroot. Regards Pam

Best pasties in the world are in the Upper Peninsula of Michigan!

1:25 Is Pam taking the Pith?

Good vid, precise and to the point and this guy shows how to make perfect pork crackling on a normal oven, unlike other vids where you're scowled at for not having a $1,000,000 bbq made by Rolls Royce!

your not stuffing the casing fully, your links are weak and saggy! "rookie"

The recipe is on the River cottage HQ

Thankyou Hugh for all fanastic programs .Loved watching them over the years . When you came out too Australia here and starting with the Aussie guy,s farm River Cottage . Its being repeated again at the moment . Spent years goung too my now ex husbands family farm 3 kids in toe .School holidays they,d spend a week on the farm . I learned so much from such a beautiful lady she still my 2nd mum .she,s off the farm and one of her son and his wife taken over .I learned too grow veggies ,perserve fruit ,make jams and pickles. . Plant fruit trees .My eldest daughter has too. I have veggie gardens lots herbs , a few fruit trees that where already here . Belong too a veggie garden group go once a mth and we swap veg fruit ,seedling and seeds . I have eaten gf for 34 years for an illness has helped quite a bit . Often wonder how I,d be if I hadnt .I call it feeding my sole.

Damn this guys cute af

ayo jurgen klopp is making salami

I have now watched six celebrity chefs and a number of so called cooks try to make a traditional Cornish Pasty. Not one of them have a clue

I drove to Cornwall the other day and brought w traditional steak Cornish pasty it was absolutely amazing good quality locally sourced ingredients well worth the cost and was the best pasty i ever had the smell or a fresh hot cornish pasty is lovely

Great instruction thankyou very much

Orzo mushroom risotto isa family favourite in our house.😋

Hugh you are such a tool

Tried this and my pastry was absolutely disgusting and like a biscuit, how did I fuck it up so hard? lol

Excellent, Thanks!!

The only change/addition I would make (And it is not any sort of fault finding) would be to run the filleting knife carefully down either side of the pin bones and remove them from the fillets. Otherwise what a great way to smoke mackerel nice and cheaply, served with nice fresh crusty bread and butter! Brilliant video, thanks for taking the time to make and post it!

2024 and this group is still going strong. Shame I can only find them on FB, though as I don’t participate.

R85 for a nice piece of pork belly hear in SA, that's about 4 pounds. The dripping from this is phenomenal. Some fennel in the rub is also superb