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Let the oven do the work with these quick and simple ingredient-focussed recipes from the River Cottage kitchenbrbrInRiver Cottage Great Roasts, all you will need are good ingredients, an oven and some simple bakeware to create easy weeknight dinners, showstopping Sunday roasts, fuss-free breakfasts, tea-time treats and indulgent puds. Often only requiring one roasting tin and minimal prep, these are recipes that let the oven do the hard work, and leave you with very little washing up:pul liSpiced whole cauliflower with preserved lon and yoghurtli liRoast mushrooms with beer and dumplingsli liPot roast brisket with orange and star aniseli liRipped potato oven chips with smoked chilli and roast garlic dipli liCreamy fish pieli liRoasted cherry and almond crumbleli liPears with ginger and toffeeliulbrDivided into chapters likeBreakfast,One-tray Wonders,unday Roast,imple Sidesanduddings, the recipes all harness the power of the oven to transform everyday ingredients into their more deliciously caramelised, roasted counterparts.p

River Cottage Great Roasts

  • About the book

    Let the oven do the work with these quick and simple ingredient-focussed recipes from the River Cottage kitchenp
  • Material available

  • Rights Sold

    All Rights Available
  • Book Details

    Bloomsbury Publishing September 2023 Hardback, 176 x 241 '20.00 256 pages, 37,774 words
  • About the Author

    Gelf Alderson has been Executive Head Chef of River Cottage for over ten years and, during his time there, has worked with Hugh Fearnley-Whittingstall to create the delicious menus served in all six River Cottage restaurants.p

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