A Cook on the Wild Side
1 Series, 4 Episodes
Hugh Fearnley-Whittingstall helps to bring real, simple and tasty food to the table. In this episode, he shares his passion for organic meat, showing how to get the best from cheap cuts.
Hugh takes on the challenge of converting a house full of student girls to the delights of fresh fish with dishes ranging from marvellous mussels to tempting Thai fish curries.
Hugh tries to win over the shoppers of Bridport to the delights of crudités, and persuade some of Poole's firefighters to go vegetarian.
With fruit sales falling in the UK, Hugh heads off to a typical suburban street to see if he can get people excited again by nature's original sweet treats, from Eton Mess to lollies.
Hugh Fearnley Whittingstall turns his attention to breakfasts, with Swiss-style muesli soaked in fruit juice, plus pancakes, sausage-stuffed grilled mushroom and a 'full English' salad.
Hugh Fearnley-Whittingstall tries to rescue lunchtime with the ultimate cheese sandwich, a DIY lunchbox, healthy instant noodle snacks in a pot, and a family Sunday roast with a twist
Hugh makes bread. Everything from simple white loaves to tangy sourdoughs, cheese and Guinness stuffed soda breads, an Italian bread salad, and his favourite summer sandwich.
This time at River Cottage the theme is treats, with everything from sponge cake, lemon curd muffins, cheesy tarts and a vanilla and elderflower panna cotta.