2 Series, 12 Episodes
Hugh moves into a primitive cottage in Dorset. He buys a pig, forages for wild food and befriends the locals.
Hugh turns his attentions to the River Piddle and pike fishing. Having landed his fish, he makes a delicious dish worthy enough to tempt the unwilling palate of the local keeper.
The vegetable garden is in full swing and Hugh is spoilt for choice with courgettes, carrots, fennel, french beans, spinach and beetroot bursting out all over
Hugh discovers that an infestation of mice is taking over the cottage. He calls in Sue Smith who runs a 'humane disposal team' with her partner Steve.
Hugh commissions local basket-maker Malcolm Seal to make an old-fashioned wickerwork eel trap, which he baits with a roadkill rabbit carefully scraped from the tarmac
Hugh prepares a party for all his friends who have helped him throughout the series, but takes a break for a lesson in catching razor fish
Hugh prepares a festive Yuletide feast of traditional glazed ham and mince pies made with real lamb mince and cider-apple brandy butter, which are a hit at the Bridport Farmers' Christmas market
Hugh expands his operation by renting a four-acre field and buying more livestock, and participates in the annual nettle-eating competition
Hugh has problems with some uncooperative chickens and troublesome rabbits. But he battles on, determined to turn adversity into opportunity.
Hugh donates one of his pigs to his landlord's medieval fair, held to raise money for charity
It's late summer at River Cottage, but the weather is far from seasonal. Torrential rain washes out Hugh's entire hay harvest and his polytunnel full of tomatoes is beset with blight.
Hugh embarks on the big financial venture of summer; harvesting his entire tomato crop to sell at the local Farmers' Market
Autumn is nearly over and Hugh is concerned about a winter shortage of firewood and animal feed
Hugh cooks up a limpet pie, and his neighbour Jo Forsey comes to check his sheep stock and declares that at least two are in lamb and that the birth is imminent
After several days and sleepless nights, Hugh's first ewe finally gives birth to twins - the perfect Easter present!
It's late May, the vet calls and it's bad news... Marge the cow is not as pregnant as Hugh once thought, there'll be no more lambs and the first batch of eggs are all addled
Hugh invites two local felt-making experts to turn his sheep's fleeces into a fashionable garment. And when he's asked to make the tea for a cricket match, he ends up having to play.
Hugh's beginning to get the hang of his Dorset downshifting experiment - or so he thinks. Under the hot summer sun, the animals at River Cottage are giving him considerable grief.
It's high summer, and with Hugh's vegetable garden in fine shape, he's decided to enter the Vegetable Challenge Cup at his local horticultural show
It's a sad day at River Cottage, as Hugh finds out that one of his old ewes has died, and has to send two of his pigs to the abattoir
As winter draws in, Hugh's Dorset downshifting experiment finally comes to an end, and he has a major money-earner up his sleeve
Hugh returns to River Cottage HQ to explore and celebrate the very best food that spring and summer have to offer
It's early June, and Hugh's gardens are fit to bursting with thrusting vegetables, but there's still some nurturing to do. And there's a 'leftovers night' at the River Cottage canteen.
It's mid-June, and Hugh's crops are coming along well. But when he discovers that slugs have been scoffing the soft cabbages, he plans some drastic action.
River Cottage celebrates the strawberry with a 500-person summer fete. Hugh and Tim spend an evening fishing for river trout, and Hugh goes shrimping on the beach.
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.
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
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.
Hugh creates his own chocolate goodies for Christmas gifts, makes a winter salad from the garden, takes his rabbit campaign to a nightclub, and tries catching herring for the first time
To celebrate a bumper year at River Cottage, Hugh has some of his food heroes round for a fabulous four course dinner including rare mushrooms, ten bird spit roast and the ultimate sponge and crumble
After an abundant autumn in the garden, Hugh celebrates the culinary challenge of winter with pine needle-smoked mussels éclade, beef and chilli stew and a tasty sponge pudding
Hugh shares his passion for organic meat, showing us how to get the best from cheap cuts, and takes a cheerful and hearty stew to a local five-a-side team
Hugh takes on the challenge of converting a house full of students 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 with the delights of crudités, and persuade some of Poole's firefighters to go vegetarian for four days
With fruit sales falling in the UK, Hugh heads off to see if he can get people excited again by nature's original delights, from Eton Mess and lollies to Hugh's cross between a crumble and a fool
Hugh turns his attention to breakfasts, with Swiss-style muesli soaked in fruit juice, pancakes, sausage-stuffed grilled mushrooms and a 'full English' salad
Hugh tries to rescue lunchtime with the ultimate cheese sandwich, a DIY lunchbox, nutritious instant noodle snacks in a pot, and a family Sunday roast with a twist
Hugh celebrates bread and makes everything from simple white loaves to tangy sourdoughs, cheese and Guinness stuffed soda breads, an Italian bread salad, and his favourite summer sandwich
Hugh shows us some tasty delights, from sponge cake, lemon curd muffins and cheesy tarts to afternoon tea and a vanilla and elderflower panna cotta
Hugh shares his favourite summer recipes, including a Bloody Mary burger complete with vodka, a beetroot, redcurrant and goats cheese salad, and strawberry cocktails
As Hugh ditches meat and fish and turns veggie, he heads into his garden to see what he can find, before taking on his first challenge; to put on a full summer BBQ without so much as a single sausage
Hugh revels in the first sweet roots of summer in his garden, climbs a monkey puzzle tree to look for meat-free protein, cooks beetroot tarte tatin and prepares a summer salad with pearl spelt
Hugh prepares to cook a meat-free celebratory wedding feast, but faces a battle with the slugs who are tucking into his vegetable patch with vigour!
Hugh's commitment to a meat-free summer takes a hit when he joins a fishing trip and has to pass up the fresh sushi, and he makes a traditional English cricket tea without a pork pie in sight
Hugh immerses himself in the pleasures of wild swimming and cooks up some delicious dishes for vegetarian triathlete Colin Hill, while Tim and James make a saffron speltotto and melanzane parmigiana
Hugh is challenged to win over a meat-loving crowd at a local pub with his veggie dishes, including foraged mushrooms, golden squashes and beetroot and chocolate ice cream
Hugh concludes his meat-free summer by throwing a vegetarian autumn feast stacked with stuffed squashes, sweet aubergines and even vegetable puddings
Hugh and the River Cottage team serve up a festive menu with a twist, with wild boar, deer and goose, some luxury stocking fillers and canapes perfect for a cosy drinks party
Philip Glenister, Keeley Hawes and Felicity Kendal join Hugh for a two-day cookery master class at River Cottage farm, including fishing, foraging and tasty food
Hugh's joined by comedians Robert Webb, Lee Mack and Ruby Wax. Can two days of master classes whip them into shape as serious chefs to make a three-course meal for the River Cottage team?
Hugh throws open his doors to comedy actors Kathy Burke, Stephen Mangan and Mark Heap, as they make an alternative Christmas day feast. What could possibly go wrong?