Healthy Eating: Sunday lunch - one of life's greatest pleasures

View this email in your browser

Grab your favourite jumper, put your cosy woolly socks on and rejoice - Autumn has arrived. The season of long leisurely lunches is finally here so gather your friends and family and join us for a Sunday Lunch.

Sunday lunch at River Cottage is not your average lunch out, you'll get to experience our famous tractor ride, a welcome drink and canapes in our cosy yurt and the chance to explore the farm and kitchen garden. When ready, you'll sit down to enjoy your three-course lunch, introduced by the chef.

Sample Menu:

Starter
Salt baked celeriac, raw mushroom, grilled pear,
labneh, preserved lemon and crispy kale

Main
Oxford Sandy pork chump cooked over coals,
cider glazed belly & crackling
with
Pork fat Roasties, honey and mustard parsnips,
braised chard and carrots cooked in hay.

Pud
Apple lemon curd steamed sponge with cider brandy custard.

Coffee & Petites Fours

BOOK NOW

"This Sunday lunch was a gift to us to help celebrate our Golden Wedding Anniversary. This is not just a lunch it is an experience...The head chef, Andy, gave an interesting talk about what we were going to eat - locally sourced from the farm in most cases of course...We enjoyed this so much we have bought a gift voucher for friends so that they too can enjoy the experience next year!"
Christine G from Tripadvisor

Head to River Cottage Kitchen's and enjoy a delicious Sunday lunch, the menu changes regularly but it always features the finest seasonal ingredients.
BOOK NOW

Pork belly is fantastically forgiving. It's quite fatty, which means you can keep cooking it until the crackling reaches a point of exquisite crunchiness without fear of the meat drying out. The aromatic flavour of the coriander and fennel seeds really enhances the flavour of the pork.

3 teaspoons coriander seeds
2 teaspoons fennel seeds
1 piece of thick-end pork belly (the last 6 ribs), skin scored by -your butcher if possible
Sea salt and freshly ground black pepper

Bash the coriander and fennel seeds lightly to release the aromas. Score the skin of the meat with a sharp knife and rub with salt, pepper and a little more than half the cracked seeds.
Scatter the remaining seeds into a roasting tin, put the meat on top and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes, then turn down to 180°C/Gas Mark 4 and cook for roughly 1½ hours, until the juices run clear. Leave to rest, uncovered, in a warm place for 20 minutes.
Remove the crackling from the pork before carving, then cut the joint into thick slices and break up the crackling into portions.