River Cottage
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Last episode
1:05:00
1:05:00River Cottage
Hugh Fearnley-Whittingstall makes 10-minute sweet treats, takes his wild rabbit campaign to an Exeter nightclub, and tries his hand at catching herring.
1:05:00With winter around the corner, Hugh Fearnley-Whittingstall looks to his garden for inspiration and turns up the heat with a 200-person chilli-and-pumpkin party. Plus: fishing for squid.
1:05:00Hugh Fearnley-Whittingstall celebrates autumn food and drink, and stocks the larder with freshly gathered produce including pears, scallops and wild mushrooms.
1:05:00Hugh Fearnley-Whittingstall wonders whether the slugs scoffing his lettuces could become a culinary hit. And he takes part in a fishing-cooking-racing competition.
1:05:00Hugh Fearnley-Whittingstall goes fishing for mullet. The River Cottage canteen hosts a 'Leftovers Night' packed with thrifty dishes. And baker Dan teaches apprentice Sarah to make bread.
1:05:00This time at River Cottage, the theme is treats, with everything from sponge cake and lemon curd muffins to cheesy tarts and a vanilla and elderflower panna cotta. (Ep8/8)
1:05:00Hugh makes bread - from simple white loaves to tangy sourdoughs, cheese and Guinness stuffed soda breads, an Italian bread salad, and his favourite summer sandwich. (Ep7/8)
1:05:00Hugh Fearnley-Whittingstall attempts to save us from the same-old lunches with the ultimate cheese sandwich, a DIY lunchbox, healthy instant noodles and a Sunday roast with a twist. (Ep6/8)
1:00:00Hugh Fearnley-Whittingstall sets out to prove that breakfast really is the most important meal, with Swiss-style muesli, pancakes, grilled mushroom and a 'full English' salad. (Ep5/8)
August 2020
1:05:00
1:05:00With fruit sales declining in the UK, Hugh visits a suburban street to see if he can get people excited again by nature's sweet treats, from delicious desserts to refreshing drinks. (Ep4/8)
1:05:00Hugh Fearnley-Whittingstall tries to convert the shoppers of Bridport to the delights of crudités, and persuade some of Poole's firefighters to go vegetarian. (Ep3/8)
1:05:00Hugh takes on the challenge of converting a group of female students to the delights of fresh fish, from marvellous mussels to tempting Thai fish curries. (Ep2/8)
1:05:00Hugh Fearnley-Whittingstall helps to bring simple and tasty food to the table. In this episode, he shares his passion for organic meat, showing how to get the best from cheap cuts. (Ep1/8)
1:05:00Hugh Fearnley-Whittingstall concludes his four months as a vegetarian by throwing a meat-free autumn feast, stacked with stuffed squashes, sweet aubergines and vegetable puddings. (Ep7/7)
1:05:00Hugh Fearnley-Whittingstall attempts to impress a meat-loving crowd at a local pub with his veggie dishes, including foraged mushrooms, and beetroot and chocolate ice cream. (Ep6/7)
1:05:00Hugh Fearnley-Whittingstall cooks tasty, carb-loading dishes for vegetarian triathlete Colin Hill. Plus: saffron speltotto, pasta and fennel, and melanzane parmigiana. (Ep5/7)
1:05:00Hugh Fearnley-Whittingstall declines an offer of fresh mackerel sushi in order to learn the vegetarian ways, and delicious recipes, of Japanese Buddhist monks. (Ep4/7)
March 2015 23:45
23:45At the end of his summer of vegetarianism, Hugh throws a River Cottage thank you dinner before setting out to catch his first bite of fishy flesh in four months.
23:45Hugh finds out if a veggie lunch can keep the garden team as full and satisfied as they usually are with their bacon sandwiches, and James makes the ultimate cheese and pumpkin pastie.
23:45 Expired
Will the celebration go to plan when guests discover that instead of the traditional spit-roast, Hugh is serving a complete wedding breakfast with no meat?