More fruity goodness as Hugh Fearnley-Whittingstall cooks a simple plum compote and finds out how wild apples in Moss Side are being turned into cider. [S]
More fruity goodness as Hugh Fearnley-Whittingstall cooks a simple plum compote and finds out how wild apples in Moss Side are being turned into cider. [S]
Cookery series in which Hugh Fearnley-Whittingstall attempts to revolutionise the way we use fruit in food preparation. Hugh takes on pizza this time. [S]
Cookery series in which Hugh Fearnley-Whittingstall attempts to revolutionise the way we use fruit in food preparation. Hugh takes on pizza this time. [S]
Hugh Fearnley-Whittingstall tries to revolutionise the way we use fruit. First, he uses strawberries in a savoury dish and makes mojitos from foraged ingredients. [S]
Cookery series in which Hugh Fearnley-Whittingstall attempts to revolutionise the way we use fruit in food preparation. Hugh takes on pizza this time. [S]
Hugh Fearnley-Whittingstall rounds off his summer as a vegetarian by trying to convert a group of veg-hating children and throwing an autumn veggie feast. [S]
Hugh Fearnley-Whittingstall rounds off his summer as a vegetarian by trying to convert a group of veg-hating children and throwing an autumn veggie feast. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. Hugh helps vegetarian triathlete Colin Hill whip up some delicious carb-loading dishes. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. Hugh helps vegetarian triathlete Colin Hill whip up some delicious carb-loading dishes. [S]
More veggie delights with Hugh Fearnley-Whittingstall. He produces a vegetable wedding banquet, makes a fresh aubergine and bean curry, and battles slugs. [S]
More veggie delights with Hugh Fearnley-Whittingstall. He produces a vegetable wedding banquet, makes a fresh aubergine and bean curry, and battles slugs. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. He kicks off by gathering summer veg from his River Cottage garden and hosting a meat-free barbecue. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. He kicks off by gathering summer veg from his River Cottage garden and hosting a meat-free barbecue. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. Hugh helps vegetarian triathlete Colin Hill whip up some delicious carb-loading dishes. [S]
More veggie delights with Hugh Fearnley-Whittingstall. He produces a vegetable wedding banquet, makes a fresh aubergine and bean curry, and battles slugs. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. He kicks off by gathering summer veg from his River Cottage garden and hosting a meat-free barbecue. [S]
More fruity goodness as Hugh Fearnley-Whittingstall cooks a simple plum compote and finds out how wild apples in Moss Side are being turned into cider. [S]
Cookery series in which Hugh Fearnley-Whittingstall attempts to revolutionise the way we use fruit in food preparation. Hugh takes on pizza this time. [S]
Hugh Fearnley-Whittingstall tries to revolutionise the way we use fruit. First, he uses strawberries in a savoury dish and makes mojitos from foraged ingredients. [S]
Hugh Fearnley-Whittingstall rounds off his summer as a vegetarian by trying to convert a group of veg-hating children and throwing an autumn veggie feast. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. Hugh helps vegetarian triathlete Colin Hill whip up some delicious carb-loading dishes. [S]
More veggie delights with Hugh Fearnley-Whittingstall. He produces a vegetable wedding banquet, makes a fresh aubergine and bean curry, and battles slugs. [S]
Hugh Fearnley-Whittingstall spends a summer as a vegetarian. He kicks off by gathering summer veg from his River Cottage garden and hosting a meat-free barbecue. [S]
A festive edition of the cookery show. Hugh Fearnley-Whittingstall gives tips for a perfect Christmas, including recipes for winter root celeriac and sweet chutney. [S]
Hugh Fearnley-Whittingstall challenges his chefs to transform the much-maligned Brussels sprout and joins his gamekeeper to stalk a Sika deer for a venison roast. [S]
Hugh Fearnley-Whittingstall challenges his chefs to transform the much-maligned Brussels sprout and joins his gamekeeper to stalk a Sika deer for a venison roast. [S]
Hugh Fearnley-Whittingstall challenges his chefs to transform the much-maligned Brussels sprout and joins his gamekeeper to stalk a Sika deer for a venison roast. [S]
Hugh Fearnley-Whittingstall creates his own chocolate goodies for Christmas gifts, makes a winter salad from the garden and tries catching herring for the first time. [S]
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 WI members. [S]
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 WI members. [S]
As the nights draw in, Hugh returns to River Cottage to harvest the best food of the season. Hugh samples some pear cider and picks some mushrooms. [S]
As the nights draw in, Hugh returns to River Cottage to harvest the best food of the season. Hugh samples some pear cider and picks some mushrooms. [S]