Based on a long-running Channel 4 television series in Britain created by Hugh Fearnley-Whittingstall in 1999, River Cottage is now a unique restaurant on a 100-acre ecologically aware farm along the Devon/Dorset border producing cooking classes, seasonal events, television programmes and cookbooks.
Gelf Alderson, author of this book, has been the Culinary Director of River Cottage for over ten years.
“Diversifying into a multitude of forms and infiltrating all of our food lives, pies are here to stay, which is why I’ve written this book to celebrate them. I have filled the pages with both River Cottage classics, and my own favorite pies,” he explains.
Alderson offers 80 achievable and delicious recipes divided into chapters titled. Veggie Pies, Open Pies and Tarts, Saucy Pies, Raised Pies, Pasties, and Sweet Stuff. The recipes range from traditional beef and ale pie to spanakopita and plum, raspberry and hazelnut meringue pie.
The River Cottage chef includes comprehensive sections on different pastry types, including shortcrust, puff, rough puff, hot water, filo, suet, and choux pastries.
The recipes are designed to work with both homemade and shop-bought pastry, giving beginners the flexibility to choose their comfort level. A foundational chapter titled Pastries & Techniques helps home cooks build kitchen confidence in pastry-making.
“Once you’ve mastered the basic pastry recipes, you’ll have the confidence to prepare any of the recipes in the chapters that follow. And on your journey to pastry perfection, from short crust to rough puff, you’ll be able to adapt existing recipes and create new ones with whatever pastry you decide to use.”