About the Show
Hugh Fearnley-Whittingstall goes back to the land and the sea in search of an alternative culinary lifestyle. Hugh grows his own produce and sees if he can make vegetables the stars of any meal.
Series 17 Summary
Hugh Fearnley-Whittingstall looks back at his summer of vegetarian living through the eyes of the people who helped turn him from a committed carnivore into a veg muncher and cruncher.
Hugh meets professional chef David to explore the array of flavours that vegetables offer. And can Hugh tempt bacon-loving workmen with a meat-free lunch?
Veg hero Jagdish Ghelani helps Hugh bring an extra dimension to his culinary curry efforts, introducing him to veg pakoras and dosas, and even the ultimate curry in a hurry.
Hugh takes veggie living to the extreme, discovering the world of 'raw food' with chef's Chris Massamba and Laura Coxeter, including a raw chocolate cake made with avocado!
Hugh cooks up a storm for a (mostly vegetarian) wild swimming team. From the ultimate power-packing pesto, pasta and potato salad to a big hearty stew, Hugh's found his new role - club cook.
Hugh discovers new cooking techniques from Sachiko Saeki and her husband Pak Keung Wan, which inspire him to turn his runner beans in to Japanese pickles and tempting tempura dishes.
Hugh's summer of vegetarianism presents him with a challenge: should he serve meat at the annual River Cottage BBQ? He sticks to his guns and dishes up a spelt, potato and carrot salad.
Hugh's love of foraging stands him in good stead during his summer of vegetarianism, helping him discover new edible options, from rock pool seaweed to monkey puzzle nuts for a risotto.
Inspired by his summer of vegetarianism, Hugh Fearnley-Whittingstall puts on a veg-only night at the Fox and Hound pub. But will his spicy pakoras and mushroom stews win over the locals?
The River Cottage team already make the most of all types of cheese in their veg dishes. Canteen head chef Tim faces a cook-off competition to entice the rest of his staff onto the meat-free wagon.
It's River Cottage's turn to bring the tea for their annual cricket match with their local rivals. But meat's off the menu, which means collaborative sandwich-making and experimental veggie cocktails.
This could be Hugh's biggest challenge yet - convincing kids to eat their greens! His secret tips include wood-fired pizzas and garlic butter.
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?
Hugh 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.
At 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.
River Cottage synopsis
Hugh Fearnley-Whittingstall goes back to the land and the sea in search of an alternative culinary lifestyle. Hugh grows his own produce and sees if he can make vegetables the stars of any meal.Episode Guide >