So I am pleased to add River Cottage Good Comfort, to our recipe book collection. (That's the British River Cottage TV series with Hugh Fearnley-Whittingstall (HFW), not the Australian adaptation with Paul West.) It was actually spot-on. (As far as is possible, given they don't have a dairy-free book - although there is a gluten-free baking one.) Another tasty version of winter vegetable speltotto from River Cottage. I topped it with walnuts and feta to add a little salty taste. The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish

River Cottage Good Comfort - Bloomsbury Publishing River Cottage Good Comfort - Bloomsbury Publishing

A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books. Accompaniments: Multigrainola; Eggy bread with fruit ; Basque-style cheesecake ; Stovetop spelt pudding ; Vegan spelt puddingI'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. Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy and the André Simon Food Book of the Year. Hugh's additional broadcasting, like the hugely influential Fish Fight, has earned him a BAFTA as well as awards from Radio 4, the Observer and the Guild of Food Writers. Hugh lives in Devon with his family. Ingredients: golden caster sugar; eggs; berries; honey; raisins; ground cinnamon; fine ground wholemeal flour I asked the River Cottage people online which of their cookbooks they would recommend for a dairy-intolerant omni who enjoys their veg books and who likes cooking soups and stews. The first of their recommendations was this. I was sceptical as it was their most recent publication - maybe they just wanted to shift more copies - but I took a closer look.

River Cottage Good Comfort: Best-Loved Favourites Made Better

Maybe they are planning a River Cottage Vegan Baking handbook, like they have the Gluten Free one and other food-group specific handbooks like Mushrooms. There is more and more great technical advice out there from the likes of the aforementioned Vegan Baking Bible, and Philip Khoury's upcoming A New Way to Bake, on restaurant-grade patisserie, with restaurant-grade ingredients you can also see listed under his YT videos. But so far as I can tell, there still isn't a high-quality, trustworthy book focused on vegan baking with the sort of fruit and veg grown in the UK and on vegan versions of traditional British sweet recipes. Ingredients: golden caster sugar; eggs; berries; honey; wholegrain rye flour; ground flaxseeds; fine ground wholemeal flour Indulge your taste buds and boost your health at the same time with these delicious new recipes, including:Ingredients: almonds; cashew nuts; pumpkin seeds; cumin seeds; coriander seeds; flaky salt; dried chilli flakes; wholemeal bread 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.