8. Let the feasting begin
8. Let the feasting begin (Image 8 of 8)
Finally it's time for the River Cottage Christmas feast and Hugh's confident his food will be both joyful and triumphant.
From his Sika deer he's made carpaccio of venison, venison liver pate and venison tongue, not to mention the beautifully roasted venison haunches. All this with some two-root mash and a roly-poly pudding goes to make a truly scrumptious spread.
Time for Secret Santa and the River Cottage elves receive a range of home grown goodies from sprout conkers to pfeffernusse. They must have been good boys and girls.
Dinner devoured it's time to say goodbye to River Cottage and Hugh bids us all a fond farewell. "Whoever you're with this Christmas and whatever you're cooking, I hope you have a fabulous feast."
Find more recipes from Hugh Fearnley-Whittingstall.
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