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Sit back, relax, and join River Cottage's resident experts for a series of one-on-one lessons covering all manner of country-kitchen cooking. There is something for everyone, including everything one would need to cook and live like Hugh.

Où regarder River Cottage Bites • Saison 1

31 épisodes

  • Baking Bread
    E1
    Baking BreadRiver Cottage head chef Gill demonstrates how to bake a simple white loaf, and River Cottage chef Gideon reveals the secret of turning the same basic bread dough into fancy focaccia.
  • Cooking with Bread
    E2
    Cooking with BreadRiver Cottage head chef Gill shows how to make the most of home-made left-over bread, from the tasty Italian bread salad panzanella to the Christmas classic, bread sauce.
  • Lunch Time Baking
    E3
    Lunch Time BakingRiver Cottage head chef Gill demonstrates how to make the perfect soft white rolls for lunch time. While River Cottage chef Gideon rolls out a simple but delicious oat cake recipe.
  • Weekend Baking
    E4
    Weekend BakingRiver Cottage chef Nonie reveals the French bakers' secrets of how to make perfect fluffy and buttery croissants and irresistible brioche.
  • Sweet Bready Treats
    E5
    Sweet Bready TreatsRiver Cottage head chef Gill demonstrates a tasty and tempting way to combine old bread with fresh fruit in the perfect summer pudding.
  • Sourdough Loaves
    E6
    Sourdough LoavesRiver Cottage chef Gideon shows how to make a sourdough starter and classic sourdough loaf, as well as a tangy sourdough rye loaf too.
  • Lobster & Crabs
    E7
    Lobster & CrabsRiver Cottage regular John Wright demonstrates how to forage for crabs and lobsters.
  • Edible Seaside Plants
    E8
    Edible Seaside PlantsThere are dozens of edible and quite delicious plants to forage and eat down by the seaside, and River Cottage's John Wright is the man to help identify them. From wild rocket and wild fennel to crow garlic, there is an alternative free greengrocer just waiting to be discovered.
  • Clams
    E9
    ClamsRiver Cottage's foraging guide, John Wright, provides a step-by-step guide on how to spot and successfully forage delicious clams from the seaside, and shares a cool clam gremolata recipe.
  • Edible Seaweeds
    E10
    Edible SeaweedsRiver Cottage's foraging guide, John Wright, provides a simple guide to finding, identifying and cooking the best seaweed delights.
  • Laver & Laverbread
    E11
    Laver & LaverbreadRiver Cottage foraging guide John Wright is out looking of laver, a seaweed that only the Welsh have learnt to harvest, cook and enjoy. But John thinks its a secret the rest of Britain should get in on, and his laverbread with bacon and clams recipe makes a compelling case.
  • Marmalade & Jam
    E12
    Marmalade & JamRiver Cottage jam and preserves expert Pam Corbin shows how to make the classics of the breakfast table, with a step-by-step guide to making your own Seville orange marmalade.
  • Pink Gooseberry Jam
    E13
    Pink Gooseberry Jam'Pam the Jam' demonstrates how to make a delightfully and differently pink gooseberry jam. Perfect with anything, even grilled mackerel.
  • Jelly Preserves
    E14
    Jelly PreservesPam Corbin demonstrates how to make sweet jelly preserves, from redcurrant jelly to a waste-not-want-not version from left-over peelings, which is perfect for eating with bread.
  • Curd & Leathers
    E15
    Curd & LeathersPam Corbin reveals the secrets of jam making, incuding how to make creamy rich curds and amazing edible fruit leathers.
  • Bottled Fruits
    E16
    Bottled FruitsA glut of home-grown or fresh-picked fruits don't have to be made into jam; they can be preserved whole and boozy. Pam Corbin demonstrates how to make raspberries in sloe gin.
  • Chutney
    E17
    ChutneyPam Corbin, the queen of preserves, reveals a wonderful way to put loads of beetroot and tomatoes to good use in an unusual but irresistible roasted chutney.
  • Pickle & Chutney
    E18
    Pickle & ChutneyPam Corbin reveals a wonderful way to put loads of beetroot and tomatoes to good use in an unusual but irresistible roasted chutney.
  • Fruit Liqueurs
    E19
    Fruit LiqueursRiver Cottage jam and preserves expert Pam Corbin shows how easy it is to make your very own liqueurs, from cherry flavoured brandy to a fruit packed knock-your-socks off 'bachelor's jam'.
  • Candied Fruit
    E20
    Candied FruitPam Corbin, River Cottage's preserves expert, demonstrates how to make the perfect present from the kitchen: indulgent chocolate-dipped candied sticks.
  • Stinging Nettles
    E21
    Stinging NettlesJohn Wright demonstrates how to forage for stinging nettles and take your revenge for all those times you've been stung, by creating a fantastic nettle soup with foragers pesto.
  • Chickweed Pakora
    E22
    Chickweed PakoraJohn Wright goes foraging in the garden to find some useful weeds. Bad for vegetables and flowers, great for cooking. John whips up a chickweed pakora.
  • Fat Hen
    E23
    Fat HenJohn Wright goes after another the spinach-like weed, Fat Hen and whips up a mean 'Chicken Hen'.
  • Watercress
    E24
    WatercressJohn Wright hits the river banks in search of watercress and creates a sumptuous watercress omlette.
  • Wild Fruits
    E25
    Wild FruitsJohn Wright goes in search of wild strawberries and plums and whips up a plum mousse.
  • Hawberries and Crab Apples
    E26
    Hawberries and Crab ApplesJohn Wright quite sensibly forages for hawberries and crab apples to make a crab apple and hawthorn leather.
  • Wild Hazlenuts
    E27
    Wild HazlenutsJohn Wright gets his hands on some nuts to create a delicious hazlenut milk.
  • Sloes, Hips and Blackberries
    E28
    Sloes, Hips and BlackberriesJohn Wright winkles out a variety of berries from local hedgerows to create a heady blackberry whisky.
  • Elders
    E29
    EldersJohn Wright demonstrates the versatility of the elder's flowers and berries, whipping up an interesting elderberry vinegar.
  • Birch Sap
    E30
    Birch Sap
  • Clay Oven
    E31
    Clay Oven

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