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

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Ingredients: golden caster sugar; eggs; berries; honey; raisins; ground cinnamon; fine ground wholemeal flour 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 the best whole ingredients, celebrated in all their colourful and seasonal diversity. 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.

River Cottage Good Comfort by Hugh Fearnley-Whittingstall

Ingredients: golden caster sugar; eggs; berries; honey; wholegrain rye flour; ground flaxseeds; fine ground wholemeal flour Ingredients: berries; very ripe bananas; caster sugar; plant-based milk; fine ground wholemeal flourHe has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day. 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.)

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

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. There are people who actually prefer the taste of the healthier versions that are implicitly denigrated by entrepreneurial millennial vegans like Tegelaar and these café owners. The last time I made a cake with the full amount of suggested sugar, I found it pretty unpleasant, and sugar totally overwhelmed the other flavours. The introduction in Good Comfort, when mentioning reducing sugar in their café cakes, at least recognises people like us exist and are worth catering to: "the few guests who notice this change invariably comment positively: 'I really like that it isn't too sweet'". Ultimately Hugh leads us on a journey to tweak our tastebuds and pamper our palates so that we can take as much pleasure – and ultimately more – from dishes that we know will do us good. 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. The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and SeafoodIngredients: cherry tomatoes; red onions; parsley; apple cider vinegar; mozzarella cheese; 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. Indulge your taste buds and boost your health at the same time with these delicious new recipes, including- 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. He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA).