8. Wild about dinner
8. Wild about dinner (Image 8 of 8)
Hugh's foraging fest has been a huge success, though it has left him with a curious combo of ingredients. He and Gill dream up a bountiful banquet of parsnip crisps, oyster and comfrey fritters, squirrel ragu with nettle tagliatelle and sea-buckthorn crab apple jelly, all washed down with nettle beer.
The guests aren't keen on the sound of squirrel offal skewers; perhaps Hugh can win them round.
"It's the heart, liver and kidney of a squirrel on a stick," he says.
That should do the trick.
Create your own seasonal feast with these River Cottage recipes
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