Steven is the Head of Brand at River Cottage, working closely with founder Hugh Fearnley-Whittingstall and head chef Gill Mellor to represent River Cottage both in the UK and abroad.
Steven has been involved with River Cottage since the very beginning, hosting events, living at HQ as the resident smallholder, and appearing regularly in the TV series and online. He also teaches at the cookery school, where he specialises in curing and smoking meat. Steven has the incurable River Cottage affliction of wanting to know the whole story of an ingredient, all the ins and outs of it, in a bid to unlock the secrets.
In 2014, Steven’s book, Curing & Smoking: River Cottage Handbook, was published by Bloomsbury. Steven also writes regularly on Jamie Oliver’s website.
RIVER COTTAGE A-Z: OUR FAVOURITE INGREDIENTS AND HOW TO COOK THEM – buy it here.
The definitive River Cottage kitchen companion. Steven and a team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen.
Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd’s pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips.
With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler’s atmospheric photography, and Michael Frith’s evocative watercolour illustrations.
PUBLISHER: Bloomsbury Publishing
PUBLICATION DATE: 8th September 2016