He plans to turn them into a culinary HQ – a place he can use as an outlet for his home-grown food and for hosting dinners for customers. For the starter he arranges for local asparagus to be picked minutes before serving. But there's one vegetable that's not invited. Meanwhile, Tim and James go head to head in the kitchen with a summer veg showdown. After a crash course in holding huge breaths underwater he takes to the open sea to try and bag the ultimate of shellfish scallops. He tests the theory that the cider's purity will never result in a hangover. An orchard is planted which will give apples all year long and with the help of Victor, Ray and Richard, the "ultimate roasting chicken" is found. This year, River Cottage celebrates a family Christmas with everyone getting involved to make this dinner their very best yet. After battling the elements to net Cornish sardines, he also learns about the vital role of cow dung in fish farming and finds a species that could be seen on plates around the UK - organic carp. Autumn's abundant with food and Hugh's in his element. Hugh lives in cider country which presents a problem when it comes to one of his favourite fruits the pear. There is a sombre start to the day as one of the sheep has died in the night, the first animal Hugh has lost. The home of River Cottage online with cookery courses, dining and bespoke events, River Cottage Kitchens and apprenticeship schemes. Join Pam Corbin, the Queen of Preserves, for a one-on-one lesson in mastering the alchemy of making and bottling your very own preserves. Will his spicy pakoras and mushroom stews be enough to win them over, or will he be left with egg on his face? Hugh finds out if a veggie lunch can keep the garden team as full and satisfied as they usually are with their bacon sandwiches, and James makes the ultimate cheese and pumpkin pastie. To prove the quality of the harvest and his skills in the kitchen he enters the bee keeping classes at the Melplash Country Show. Hugh Fearnley-Whittingstall rounds up some of his favourite autumnal foods, including passata, chorizo, marshmallows and nettle beer. There's an early start to try and bag a roebuck and a nostalgic reunion with a childhood hero as he goes in search of prawns. Slowly but surely he has gained a whole new outlook on life – a set of principles to grow by, cook by, eat by and even live by Man Utd defender Aaron Wan-Bissaka limped off during the Champions League win over Istanbul Basaksehir at Old Trafford. He plans to set up a culinary headquarters, or food outlet, where he can sell his home-grown and home-reared produce direct to the public. Hugh makes bread, all kinds of loaves, from simple white to tangy sourdough, and cheese and Guinness stuffed soda breads. Hugh has extracted 11kg of honey from his hive. He also knocks up some stuffed courgette flowers. The day has arrived for Hugh's pigs to go to slaughter. The cider-marinated ham is ready, and Hugh goes in search of a fat goose to accompany it. The episode featuring Moss Cider will be shown in episode four of the series, set to be broadcast on Channel 4 on November 7. In the final program, 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. Part guide to rural living, part best of River Cottage, the series encompasses new links and Hugh’s latest recipes to add an interesting slant to the much loved River Cottage experience. After starting the project in his home, it is now based at the Windrush Millennium Centre on Alexandra Road and has gone from producing 100 litres of cider a year to over 3,000. The episode featuring Moss Cider will be shown in episode … With his produce he hopes to turn this traditionally chilly season into the warmest of the year. Also in the show, he tries to persuade the people of Bridgeport to eat tripe. Then it's party-time to say thank you to everyone who has helped him over the summer. Despite burning his fudge and not cooking his cake properly he wins first prize for his honey. It includes full instructions for making your own hams, bacon and sausages, and much more besides. In an evening of traditional festive British foods, look out for luxuriously rich Christmas bread, Hugh’s take on a sweet chutney, a trio of recipes for that wonderful winter root celeriac, tips on filling the perfect homemade hamper, and some deliciously different ways to stuff a roast goose. There's plenty of bad news concerning the livestock today: Marge's pregnancy has been greatly exaggerated and the Indian Game cock turns out to be all beak and no trouser. Hugh visits Jagdish Ghelani, owner of Indigo restaurant in Leicester, who regularly prepares south Indian speciality feasts for over 450 people.

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