River Cottage

Series 6 Episode 8 River Cottage (49 mins)

8PM Thursday 26 Nov 2009 Channel 4

With winter just around the corner, Hugh turns to his garden for inspiration and decides to turn the heat up with a 200 person chilli-and-pumpkin party. He also goes fishing for squid.

Includes culling and cooking of rabbits

Series 6 Episode 7 River Cottage (49 mins)

8PM Thursday 19 Nov 2009 Channel 4

Hugh raids Devon's rocky coves looking for wild mussels, meets a man who makes wine in his backyard in London, and lays on a rabbit feast for 30 members of his local Womens' Institute.

Featuring the hunting and butchering of rabbits

Series 6 Episode 6 River Cottage (49 mins) [S]

8PM Thursday 12 Nov 2009 Channel 4

With autumn in full swing, Hugh decides it's time to stock the larder. He also tries his hand at making pear cider, free dives for scallops and goes foraging for wild mushrooms.

Series 6 Episode 8 River Cottage (49 mins)

8PM Thursday 26 Nov 2009 Channel 4

With winter just around the corner, Hugh turns to his garden for inspiration and decides to turn the heat up with a 200 person chilli-and-pumpkin party. He also goes fishing for squid.

Includes culling and cooking of rabbits

Series 6 Episode 7 River Cottage (49 mins)

8PM Thursday 19 Nov 2009 Channel 4

Hugh raids Devon's rocky coves looking for wild mussels, meets a man who makes wine in his backyard in London, and lays on a rabbit feast for 30 members of his local Womens' Institute.

Featuring the hunting and butchering of rabbits

Series 6 Episode 6 River Cottage (49 mins) [S]

8PM Thursday 12 Nov 2009 Channel 4

With autumn in full swing, Hugh decides it's time to stock the larder. He also tries his hand at making pear cider, free dives for scallops and goes foraging for wild mushrooms.

Series 1 Episode 9 River Cottage Autumn (49 mins) [S]

First Broadcast: 8PM Thursday 06 Nov 2008 Channel 4

Hugh's gearing up for Bonfire Night at River Cottage and to celebrate he gets to work preparing medlar chutney and cheeses, lamb tagine and roasted vegetable kebabs to eat around the fire.

Includes some animal butchery

Series 1 Episode 8 River Cottage Autumn (49 mins) [S]

First Broadcast: 7.05PM Saturday 01 Nov 2008 Channel 4

Hugh Fearnley-Whittingstall rustles up chorizo meatballs with scallops and trotters in a sweet and sour sauce. He also tries to get the nation growing their own veg.

Includes some animal butchery

Series 1 Episode 7 River Cottage Autumn (49 mins) [S]

First Broadcast: 8PM Sunday 04 Oct 2009 More4

Champion of local seasonal food, Hugh Fearnley-Whittingstall plans a big event: a six-course banquet at the Canteen restaurant, made entirely from autumn vegetables.

Includes some animal butchery

Series 1 Episode 6 River Cottage Autumn (49 mins) [S]

First Broadcast: 8PM Sunday 27 Sep 2009 More4

Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that autumn has to offer with recipes to inspire and salivate over, from root vegetables and game to fresh fruits.

Includes some animal butchery

Series 1 Episode 4 River Cottage Spring (49 mins) [S]

First Broadcast: 8PM Sunday 19 Apr 2009 More4

In the final programme, spring is poised to turn into summer and the River Cottage team hold a fair with the Bristol families joining them to spit roast spring pigs, lamb and goat.

Includes animal slaughter

Series 1 Episode 3 River Cottage Spring (49 mins) [S]

First Broadcast: 8PM Sunday 12 Apr 2009 More4

The first potatoes and radishes are ripe to be pulled out of the earth and broad beans de-podded for the most luxurious beans on toast going.

Series 1 Episode 2 River Cottage Spring (49 mins) [S]

First Broadcast: 8PM Sunday 05 Apr 2009 More4

Hugh's cooking lettuce, spinach, dandelion and burdock and pitting his country honey against the Hackney Bee Boy's city honey at a taste off in Broadway market.

Series 1 Episode 1 River Cottage Spring (49 mins) [S]

First Broadcast: 7PM Sunday 29 Mar 2009 More4

As spring peaks, Hugh Fearnley-Whittingstall cooks his way through the crops on offer in this guide to locally produced seasonal food, starting with asparagus, artichokes and lamb.