River Cottage Good Comfort: Best-Loved Favourites Made Better for You

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We can have all those things and they can be truly delicious - and yet better for us than perhaps some of the old-school or conventional versions of those recipes."

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. We've been conned into eating more sugar than we even have a genuine appetite for," he says, good-natured outrage bubbling from his words. I used to make coffee and peppermint creams and dip them in chocolate - and truffles, things like that," Fearnley-Whittingstall remembers. To enjoy a taste of River Cottage at home you can choose from the collection of River Cottage cookbooks and handbooks...In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award. Flavour bombs (optional): 1-2tsp curry paste or powder, or sliced olives, capers and/or chopped anchovies People used to making recipes dairy-free or vegan will already have their own preferred method of making standards like batter, but this book seems likely to interest omni households who cater for vegan guests from time-to-time, or who may have one (perhaps newly) vegan resident who isn't the main cook. (The recipes really suit a relaxed family dinner.) For these circumstances , it would be a good idea to consistently include advice for such things, as is done for the lasagna. But why are we so drawn to comfort food? "I've got a slightly highfalutin answer to that, I hope you'll bear with me," says Fearnley-Whittingstall.

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. In this book, the biggest selling veg cookbook of all time, Hugh put this to rights. He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day. For the duration of that meal, everybody could relax, everybody could tell a story and everyone could smile."Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula. I'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. Put the chocolate and butter into a saucepan and melt gently over a very low heat, watching all the time and stirring often so that the chocolate doesn't get too hot. Set aside to cool a little. Preheat the oven to 190C/170C Fan/Gas 5 and butter a small oven dish. We shouldn't be guilt-tripping people into eating healthy food, we should be tempting people to healthy food," he says. During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.