I used to make coffee and peppermint creams and dip them in chocolate - and truffles, things like that," Fearnley-Whittingstall remembers. Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12-15 minutes until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle. Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.

Multi-award-winning River Cottage chef and food writer Hugh Fearnley-Whittingstall talks to Prudence Wade about how we've been conned into eating too much sugar and why humans crave nostalgic, stodgy comfort food I asked the River Cottage people online which of their cookbooks they would recommend for a dairy-intolerant omni who enjoys their veg books and who likes cooking soups and stews. The first of their recommendations was this. I was sceptical as it was their most recent publication - maybe they just wanted to shift more copies - but I took a closer look. I also love the presentation and design; neo-70s you might call it. It has tones reminiscent of 1970s to early-80s books, but is glossier and more visually appealing, and with cleaner lines. Therefore more appetising, than, say, my mum's copy of Cookery in Colour by Marguerite Patten, which I used to look through as a kid. It's an early-autumn colour scheme, with lots of green and brown: the start of my favourite time of year, and also when keen cooks are gearing up to make exactly this kind of food. Turn the mixer down to a low speed and, with the motor running, slowly pour in the tepid melted chocolate and butter mixture (or whisk it gently by hand). Use a rubber spatula to scrape the last drops of chocolate into the mix, and then to fold the mixture fully together. He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day.

About the contributors

So I am pleased to add River Cottage Good Comfort, to our recipe book collection. (That's the British River Cottage TV series with Hugh Fearnley-Whittingstall (HFW), not the Australian adaptation with Paul West.) About 150-200g cooked potatoes or cold mash (you can also use a mixture of roots such as spuds and celeriac or parsnips), ideally still skin-on It was actually spot-on. (As far as is possible, given they don't have a dairy-free book - although there is a gluten-free baking one.) Tip the spuds into the pan. If they aren't already mashed, crush them roughly with a fork or masher, but keep the texture quite chunky. Let the heat penetrate the potatoes for a minute or two then add all the other veg, and any herbs or flavour bombs, with a little more seasoning. Stir together then press the whole lot down into a rough cake. I'm already onboard with reducing sugar: I find most modern recipes and storebought cakes have far too much sugar for my taste. My cakes, biscuits and puddings mostly come from battered recipe books from decades ago. HFW's other mission is to encourage cooks to use a variety of good ingredients, which is my culinary mission too.

And don't worry - the desserts are still sweet. After all, this is the person who admits to whipping up boxes of chocolates as a child. In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award. Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. In this book, the biggest selling veg cookbook of all time, Hugh put this to rights. Flavour bombs (optional): 1-2tsp curry paste or powder, or sliced olives, capers and/or chopped anchoviesIt can be whipped up easily (and on demand) from store-cupboard ingredients. Briefly baked until set on the outside but still gooey in the middle, it is excellent served with some fruit to cut the richness.” In River 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. Whether you need to cut gluten out of your diet or you're cooking for friends & family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes.

To enjoy a taste of River Cottage at home you can choose from the collection of River Cottage cookbooks and handbooks... The definitive River Cottage kitchen companion. River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us.A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books. The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004. Gelf Alderson has spent years serving up original, veg-centric meals to delight the guests at River Cottage. His recipes redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce.