A Cook on the Wild Side
1 Series, 4 Episodes
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.
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.
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.
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.
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.
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.
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.
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.