It's November, and Hugh Fearnley-Whittingstall is getting ready for bonfire night. He shares his recipe for sweet and sour pig's trotters and visits an agricultural show. S1/Ep4
Hugh Fearnley-Whittingstall goes foraging for ingredients for a wild food banquet. On the menu is grey squirrel with carrots, onions and celery and fresh oysters. S1/Ep3
Hugh Fearnley-Whittingstall throws a special vegetarian night, offering up new twists on cauliflower, squash and chard. Plus, he shares his recipe for pork rillons. S1/Ep2
Hugh Fearnley-Whittingstall makes his own luxurious version of beans on toast using broad beans and tomatoes from the garden. And, he shares his recipe for beetroot brownies. S1/Ep1