November Newsletter: all the latest from Hugh, new courses and a recipe.

Find out all the latest news and events from River Cottage 

Courses       Dining      Restaurants      Vouchers Hi there, I've been banging the drum for veg for years now, and I'm not about to stop. Eating more veg is the best way to boost our health and reduce our impact on the planet – and I'm determined to banish any lingering myths about it being dull or unsatisfying. Veg-based meals can be the most delicious and vibrant of all! I enjoyed a fantastic afternoon at the Food Foundation's Veg Summit last month, listening to lots of brilliant ideas about increasing veg consumption. One of the most exciting announcements came from ITV:  in support of the Veg Power initiative I helped launch last year, they are donating £2million of prime airtime to promote veg, with adverts created by award-winning agency Adam and Eve. I can't wait to see what they come up with. At River Cottage, the garden is bursting with brassicas, squashes, roots and a bumper crop of chicory and radicchio, giving our team plenty to work with as they explore ever more delicious ways to enjoy seasonal veg. And to round off the autumn veg push, we have just launched our first vegan cookery courses with the wonderful Naomi Devlin. I love Naomi's food: come along and I guarantee you'll be inspired. Enjoy your veg this November! In case you missed it, we announced earlier this week that Yotam Ottenlenghi will be joining us at the River Cottage Food Fair. You can find out more about Yotam here. Next year's Food Fair will be a celebration of the 20th anniversary of River Cottage so we're going all out to make it the best ever! GET TICKETS OUT TO LUNCH River Cottage Kitchen Whipsnade Zoo named the healthiest restaurant Our restaurant at ZSL Whipsnade Zoo has received the highest restaurant score in the Soil Association Out to Lunch survey thanks to the two portions of veg included with every child and adult meal. FIND OUT MORE  NEW PRODUCTS Have you seen our new range of River Cottage t-shirts and jumpers? We've had a great reaction to our new ethical clothing range. There's a wide range of designs to choose from. Plus we've also added a few new homeware products to the River Cottage store.  SHOP THE RANGE There's just over six weeks until Christmas and still time to make plans. If you're wanting to feel a bit more festive or fancy upping your game in the culinary department this Christmas, why not consider one of our Christmas Courses? Choose from: CHRISTMAS BREAD & BAKING 26 & 30 Nov, 9 Dec CHRISTMAS CURING & SMOKING 24 Nov, 7 Dec CHRISTMAS HAMPERS 16, 28 Nov CHRISTMAS WREATH & GARLAND MAKING 3, 4 Dec GLUTEN-FREE CHRISTMAS 7 Dec STIR-UP WEEKEND 3, 4 Dec BOOK NOW We're excited to welcome Maunika Gowardhan to the River Cottage family as the tutor for our new Indian Cookery course. Maunika will introduce you to Indian regional specialities and teach you how you can use locally grown seasonal ingredients to make superb Indian food.  FIND OUT MORE We have just added new dates to our hugely popular craft courses. Choose between Willow Weaving, Watercolour Botanicals & Caligraphy and the dedicated Watercolour Botanicals.  These courses sell fast, so book now to avoid disappointment. FIND OUT MORE It's been quite a successful few weeks! Last week our partners Brown Cow won a Quality Food Award for our River Cottage Yoghurt, plus we've made the shortlist for Best Venue in The Wedding Industry Award for the South-West and last month we were crowned Best Cookery School in the Great British Food Awards for the second year running.  RIVER COTTAGE KITCHENS Join us at Axminster, Bristol or Winchester We have some great events lined up in the Kitchens this month. There are still a few tickets left for Steven Lamb's Cheese and Wine Night in Axminster on Tuesday (13th) and on the 21st November in Winchester, English wine producers Nyetimber will be hosting a special event. Looking ahead, If you're searching for somewhere to celebrate this festive season, then the River Cottage Kitchens may be just what you're after. The Christmas Menu is from just £24.95 for 3 courses and features all the usual favourites served with a River Cottage twist. We still have a few tables for New Year's Eve at Axminster & Bristol. Enjoy a decadent 6-course menu for £59.95. FIND OUT MORE SQUASH STUFFED WITH LENTILS, PHEASANT & BLACK PUDDING a recipe by Gill Meller This mouth-watering recipe is taken from Gill Meller's latest cookbook time. This version uses pheasant and black pudding but Gill also suggests using leftover chicken and good sausage, or even rabbit and smoked bacon. Or for a vegetarian version finish the lentils with lots of fresh herbs, wilted kale, leeks, and goat's cheese. Enjoy. Serves 4 2 small squashes, such as delicata, acorn, gem or butternut 1 tablespoon extra-virgin olive oil knob of butter 1 onion, sliced 4 garlic cloves, peeled and grated 2 rosemary sprigs 75g (21/2oz) red lentils 400ml (14fl oz) pheasant, chicken or vegetable stock 200g (7oz) leftover roast pheasant or chicken, torn into small shards and pieces 100g (31/2oz) good-quality black pudding, cut into bite-size pieces chives or fennel tops, to finish (optional) salt and freshly ground black pepper Heat the oven to 180°C/350°F/gas mark 6. Depending on the size and shape of the squashes, you can either halve them or slice off their tops. Scoop out and discard the seeds and soft fibres that surround the seeds. Place the prepared squashes on a roasting tray, cut-sides up, trickle with the olive oil and then season with salt and pepper. Cover the tray loosely with kitchen foil and place in the oven for 45 minutes or until the squash flesh is tender. Meanwhile, set a medium heavy-based pan over a medium heat. Add the butter and, when it's bubbling, add the onion, garlic and rosemary. Season the onion and stir them as they begin to soften in the pan. After 4–5 minutes, add the red lentils and the stock. Stir well and bring up to a simmer. Cook for 25–30 minutes, until the lentils are tender, then add the leftover pheasant or chicken and the black pudding. Season the mixture really well with salt and pepper, stir, then spoon it into the squashes, and scatter with the chopped herbs, if using. Return the tray to the oven for 15 minutes to heat everything through before serving.   GET THE BOOK Is your money being used for good?   Triodos Bank use their customers' money to support projects that help build a sustainable future for everyone.  If you're new to Triodos and open an account, once your balance reaches £100, they'll send you a £40 River Cottage voucher.    Visit the Triodos website for information about eligibility and full terms and conditions   ENJOYED THIS EMAIL? Share it with a friend using the buttons below: Share Tweet Forward Copyright © 2018 River Cottage, All rights reserved. Click here to unsubscribe from this list.