Hi there, November is an under-rated month. It may not have quite the bountiful harvest and mellow appeal of October. And the festive excitement and delicious excess of December is still a few weeks away. What it does have is the calm before the final showy weeks of the year, the taste of earthy roots and bracing brassicas, and the warm promise of hearty soups and stews. It is a fire-lit, ginger-cake-scented, veg-patch clearing, bonfire-building month that gives me a much-needed pause before I fully embrace the spirit of Christmas. Here at River Cottage HQ we are looking ahead to a December that promises to be sparklier than ever. As well as giving some of our most popular courses a little festive sprinkle, we have created some seasonal specials too. I am thrilled to be part of the line-up this year, and I'll be hosting a magical Christmas feast on Thursday 19th December. It is a welcome opportunity to share my favourite festive recipes and raise a glass to you all. I can't think of a better way to herald my own Christmas celebrations…I hope you can join me, Best and warmest wishes  | | Do you know someone who loves good food and would enjoy a visit to River Cottage? Then give them a River Cottage Gift Voucher this Christmas and be certain you'll be giving something they'll truly enjoy. Gift Vouchers can be purchased for any value and redeemed for River Cottage courses, dining or gifts from our online shop. BUY NOW | |  | There are still a few places on our special Christmas Courses, including Stir-Up and Christmas Hampers, later this month and next. Cook up some tasty treats to take home for Christmas and learn some new recipes to ensure your festivities run smoothly.
FIND OUT MORE |  | When the temperature is dropping and days are getting shorter, an indulgent feast is just the thing to raise your spirits. We have dining experiences throughout the autumn and winter, including our Festive and Midwinter evening and lunchtime feasts in December.
BOOK NOW | | Hugh helps raise over £150,000 for Switchback On Tuesday, Hugh hosted 150 guests at the world-famous court the Old Bailey in London. Hugh and Executive Head Chef Gelf Alderson designed the delicious organic meal with produce sourced from within 100 miles of London. READ MORE | | | The River Cottage Kitchen Christmas Menu starts at just £24.95 for three courses of the finest festive food. Choose from turkey with all the trimmings, pan-fried catch of the day, braised brisket of organic beef or roast squash with grilled leeks. Small and large bookings welcome.
CONTACT YOUR LOCAL KITCHEN TO BOOK NOW | |  | We are delighted to announce Hugh will be hosting a very special Christmas Feast with Hugh on 19 December. Hugh will be welcoming guests to River Cottage for an evening of festive feasting as well as a Q&A and chance for him to advise on your Christmas culinary conundrums.
BOOK NOW |  | Welcome in the new year at River Cottage with the glorious backdrop of the rolling Devonshire hills
and say hello to a new decade in style. Enjoy a four-course feast, flowing drinks and music from a live band to celebrate the start of the new year.
BOOK NOW | | The flip side of River Cottage being located in such a stunning rural location is that for many people, a visit involves some forward planning. If you are hoping to join us in 2020 our spring and early summer dining dates are now confirmed. To make things clearer, we have combined our Friday & Saturday Feasts to a new River Cottage Feast so you can see all evening dates in one place.
PLAN YOUR VISIT | | Last week we had a team effort to preserve our gluts of veg and fruit. With instruction from the chefs, the team all spent a merry evening chopping and bottling veg to make an assortment of preserved and fermented goodies that will be enjoyed over the coming months by our guests.
| | | At this time of year when fresh food is abundant, we heartily recommend preserving all you can in order to stock up your larder as the growing season slows into winter and encroaches spring's hungry gap.
The following recipe from our Preserves Tutor, Rachel De Thample is a great way to enjoy this season's fantastic squash. | | | This is an English autumnal twist on my favourite mango chutney, which I learned to make with Geeta Samtani, who has created a gorgeous brand of Indian pickles and preserves inspired by family recipes. The combination of squash and pear are a brilliant swap for imported mango. | | - 500g squash (crown prince or kabocha is lovely), unpeeled
- 1 pear
- 300ml white wine or apple cider vinegar
- 300g golden caster sugar
- 2 tablespoons freshly grated ginger
- ½ teaspoon sea salt
- 4 garlic cloves, peeled and finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon mixed spice
- ½ teaspoon nigella seeds (optional)
- 8 black peppercorns, ground
- 6 cardamom pods, ground
- 4 whole cloves
- A pinch of chilli powder, more or less, to taste, or 1 fresh chilli, finely chopped
Makes 2 x 250g jars
| | Peel, deseed and finely dice the squash. Peel, core and finely dice the apple. Place the diced squash and apple in a large saucepan with the vinegar and sugar.
Bring the squash and apple to the boil and simmer until the fruit is just soft, stirring occasionally.
Add the remaining ingredients and simmer for a further 20 minutes. The chutney will thicken slightly on cooling.
Spoon into sterilized jars, seal, label and mature for 1 week before use. It will keep at room temperature for up to 1 year. Store in the refrigerator once opened and eat within one month.
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