Greetings, Unbelievably, it's 20 years ago this month that the very first episode of Escape to River Cottage was broadcast. I stopped by the original cottage the other day and popped a pic on Instagram, only to be overwhelmed by the warmth and generosity of the comments it elicited, revealing just how profound an influence those early programmes had on people. As we celebrate our 20 th anniversary this year, I am incredibly proud of what River Cottage has become and the many talented people who are now part of it. You can meet some of them yourself at our '20 years, 20 Dishes' events at Park Farm. Guests will spend time with me and the team for cookery demos, a garden tour and of course some fantastic eating. We haven't done anything quite like this before: it really does represent the ultimate "taste of River Cottage" - and I can't wait! Thank you again for all your support. We wouldn't be where we are today without our guests, readers, viewers and friends. Here's to the next 20!  | |  | | Hugh has given a few interviews recently to celebrate the 20th birthday of River Cottage. If you're relatively new to River Cottage you can find out more about how it all came about or if you are a fan of old, you may enjoy the reminisces. Pick up a copy of this month's Waitrose Magazine and Delicious. |  | It's not just Hugh in the press, John Wright featured in an interesting article in the Telegraph last month. We're big fans of foraging at River Cottage, but John reminds us of the importance of knowing what you pick. You can learn from the expert at one of John's foraging courses taking place later this year.
BOOK NOW | | If you would like to be a part of this special event, as mentioned above by Hugh, the first one is taking place later this month. Plus due to popular demand we've added an extra date in June.
GET TICKETS | |  | Delighted to announce that Giles Yeo is coming to the Festival! He is a regular on Trust Me I'm a Doctor, Horizon & also features on Hugh's Fat Fight and is the author of 'Gene Eating: the truth about diets' .
GET TICKETS |  | If you haven't got your tickets yet, make sure you buy them soon. We sold out last year and it's looking like we will again this year. If you need persuading have a look at the brilliant line-up!
GET TICKETS | | £12.95 Lunch Offer is back!
Head to any River Cottage Kitchen, Monday to Friday and enjoy a two-course lunch for just £12.95. The regularly changing menu features a tasty selection of seasonal dishes for you to enjoy.
BOOK NOW | |  | A new Wellness Retreat taking place in September has gone on sale. Join author and tutor, Beth Kempton, nutritionist Naomi Devlin and yoga teacher Barbara Mella for a restorative week of mindfulness and inspiration.
BOOK NOW | | | Because of the 20th anniversary of River Cottage, we have been fondly reminiscing about some of the things Hugh and the team have gotten up to over the years. And as nettles are just coming into season this episode of Return to River Cottage from 2004 feels appropriate. Take a look to see how Hugh got on when taking part in a local pub's annual nettle eating contest. WATCH NOW | | | You could have a go at eating them raw, however, why not try Hugh's Gnocchi recipe which is a lot more appetising. | | - 1kg of young nettle tops
- 50g melted butter
- 500g ricotta cheese
- 100g plain flour, plus extra for dusting
- 6 egg yolks
- ½ tsp freshly grated nutmeg
- 500g Parmesan, grated, plus a little extra, for serving
- Salt and freshly ground pepper
| | Wash the nettles well, transfer to a big pan, then steam until tender. Leave to cool a little, then squeeze as dry as you can. Chop finely, then put in a large bowl. Add the eggs, the grated parmesan and crumble in the ricotta. Next, add the flour then finely grate a small amount of nutmeg and a little black pepper.
Lightly dust a baking tray with plain flour. Using two dessertspoons, mould the mixture into gnocchi - that is, take a small amount in one spoon and then scrape it off with the other spoon. Repeat this a few times, passing the mixture between the two spoons. Once you have the knack, you will be able to make little rugby ball shapes. The gnocchi should be all the same size, about 2cm in diameter. Place on the floured baking tray and leave to chill for an hour.
Bring a large pan of water to a boil, then lower the heat to a simmer. Gently place the gnocchi in the water but be careful not to overcrowd the pan - and cook gently for 2 to 3 minutes. Remove carefully with a slotted spoon and then toss in melted butter and serve with the tomato sauce (click for recipe). | | | |
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