River Cottage to the Core
About the Show
Hugh Fearnley-Whittingstall wants to sow the seeds of change and revolutionise the way we use fruit in Britain
Series 1 Summary
In this delectable four part series, Hugh Fearnley-Whittingstall wants to change how we use fruit.
And as part of Hugh's bid to spread the joy of British fruit he is teaming up with the Woodland Trust to launch an initiative to give away thousands of free fruit trees to schools.
Episode 1 - Roast Pork, Black Pudding and Gooseberries
Hugh kicks off the series with a surprising cooking demonstration - but will his guests buy into strawberries in a savoury dish?
He also throws a party to celebrate the re-opening of his barn, a year and a half after it was destroyed by fire. There is roast pork with black pudding and gooseberries and a delicious lemon tart. There will also be aromatic mojitos using unlikely foraged ingredients, including blackberry leaves and lemon balm.
There are tips on jam making for mouthwatering mussels and rhubarb cheesecake.
Hugh learns the noble of art of mackerel catching, and cooks an amazing fresh-fish dish with fruit.
Episode 2 - Blueberry Coronation Chicken and Two Course Pasty
The River Cottage gang give sports day food a fruity twist with blueberry coronation chicken. Hugh also revives the coal miner's classic - a two course pasty containing meat and pudding.
Hugh decides to try out things he's never done before. This includes milking sheep - not just one but 48 - as well as using a maggot-filled dead rabbit to catch a sea trout.
Gill heads to Kent to discover how the British cherry industry is fighting back after years of decline, and Tim bakes a fruity focaccia with Sixth formers taking a GCSE in agriculture as the 'Free Fruit Trees for Schools' Fruitshare campaign picks up a gear.
Episode 3 - Pizza, Blackberry Beer and Chicken Pie
Hugh Fearnley-Whittingstall takes on a pizza challenge: can he get his pear and stilton pizzas past the 'meat feast' lovers at the local pub?
He also wants to spread the joy of eating hedgerow food, so he's employed an army of children to come blackberry picking. Afterwards, there's cake for the kids and blackberry beer for the grown-ups, brewed by Hugh and brew-master John Wright.
Gill heads to a stately home to get the best out of mulberries.
And Hugh gives a masterclass in making chicken pie.
Episode 4 - Plum Compote, Waldorf Salad and Flapjacks
As summer turns to autumn, Hugh's serving up some classic dishes, including plum compote, a fancy plum Waldorf salad and some fruity flapjacks that revive some bananas past their best.
Hugh joins a team from Gleaners UK, who work to harvest and distribute fruit that would otherwise be left to rot.
Hugh moves the River Cottage pigs onto a fruity diet of apples from an unused orchard.
Head chef Gill Meller and preserves queen Pam Corbin make the most of rosehips.
And John Wright heads to Manchester to find out how wild apples in Moss Side are being turned into Moss cider.
River Cottage to the Core synopsis
Hugh Fearnley-Whittingstall wants to sow the seeds of change and revolutionise the way we use fruit in BritainEpisode Guide >