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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

Nice, great old school approach, will look out for your book

How did you get the yoghurt to be so creamy? Which yoghurt starter did you use? I used unhomogenised Jersey milk and a well-known brand of organic yoghurt as a starter, my yoghurt to date hasn't turned out creamy. It always ends up more solidified and curdled like cheese rather than creamy.

we love that, ollie bartlett is such a trooper

4:40 Penis looks good.

What kind of dolar store Jamie Oliver is this

I heartily recommend his book on "Curing & Smoking," especially if WW3 is just around the corner and we'll have to go back to basics.

Pretentious W4nker

Nice buying tip, but you never addressed how to cook it. Dredged in flour ???

brilliant as a scotsman,. Commis chef hoping to,gain to become a chef.its marvellous to, see river cottage once again, my only problem is you dont have ,subtitles.for us ex squaddies.a thumbs up.from me.👍👍👍👍

I always make my own sausage rolls … it’s the only way I get a lovely, crisp, shortcrust pastry, which I find wholly preferable to flaky pastry. 😋

No ingredients list !

Shortcrust pastry for me every time, half butter, half lard, just like my mother used to make. 😋

Very annoying background music!!!

Hugh looked and sounded like a complete lunatic in the first half of this clip

How are these for diabetics ?