Hugh had thought his downshifting was progressing nicely. But his daily garden check reveals a pesky garden pest. A Riverbank rendezvous with keeper John Aplin gives him an opportunity to put his vermin control to the test, and hopefully catch himself some supper. The jam season is approaching, so it’s off to Forde Abbey farm for a day fruit picking. He meets a group of European students and is invited for a meal of Ukrainian Borscht and a campfire song. Hugh decides to expand the River Cottage livestock, but foxy concerns about his new chicken run send him to fellow small holder Frank Biddlecombe for a lesson in foul play.
It’s now Eel migration season and Hugh meets up with local basket maker Malcolm Seal, to try his hand at creating an eel trap. The Chideock Cider Circle enjoys the right to collect orchard windfalls and Hugh joins the September harvest in return for a taste of their infamous brew. With lots of tipple tasting and a raucous game of skittles will Hugh be feeling a little under the weather? Another autumn treat is in store for Hugh as he joins a group of beaters on a nearby pheasant shoot. Hugh returns home to make a hearty game terrine for his guests the burly beaters. The evening ends with a bang as they all celebrate Bonfire Night in the River Cottage garden.
Hugh Fearnley-Whittingstall’s dream of escaping the city sprawl and downshifting to rural Dorset is about to be realised. He has arrived at River Cottage, and his new life as a small holder, living off the fat of the land, lies before him. But first there has to be some changes… What doesn’t put food on the table has to go.Hugh rips up the blooming flowerbeds and lays old railway sleepers as the foundations for his new vegetable garden. With the vegetables sorted Hugh is off in search of livestock in a rare breed pig farm. Aware of the marine larder the Dorset seas have to offer Hugh catches up with a spear-fishing expert and also makes a deal In return for conducting a regular cull to keep Anthony’s pigeon flock at a manageable size…
His pigs are now ready for slaughter and Hugh intends to have a pork party to pay his new neighbours back for their friendship and invaluable help. Hugh also enlists one-time playboy Victor Borge and local butcher Ray Smith to help him deal with the meat. Back at River Cottage the three immediately set to work preparing a feast of small holding delights for the party guests.Hugh manages to fit in a sea shore scavenge with Bill Gibbons in search of some free food. Armed with buckets and mounds of table salt Hugh learns an ingenious technique for catching tasty razor clams.
Top of his Christmas list is a goose, and he heads off to admire Dave Roache's gaggle and discuss the merits of goose keeping. But before Hugh can purchase his Christmas lunch he needs to raise the necessary cash. So it's down to the Farmer's Christmas Market with a festive selection from the River Cottage larder. His home made treats of meaty mince pies, cider apple brandy butter and marrons glaces seem to be wetting some appetites. But a fat goose requires a fat profit and Hugh uses his red reindeer antlers to attract the Christmas customers. The stall sells out, leaving Hugh time to get into the spirit with the Bridport Christmas parade.
In search of a diet with low cholesterol and less cost Hugh encounters two vegans who try to convert him to their philosophy of eating and continues his search for the prize fish for his soup.
It's February and while Hugh has survived the winter there's precious little to eat at River Cottage. But thinking of the future he gets busy building chickenopolis. Download the preview and purchase at http://www.mobovivo.com [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Hugh goes in search for some Norfolk poachers to help him hunt game for a pie and with help seeks out wild plants as flavourings. At the end of the day, Hugh has all the ingredients but worries about the ethics of a poacher and a gamekeeper sitting at his table.
Hugh journeys to Scotland and goes diving for scallops. Since the water is so clean, they can be eaten raw, and Hugh serves up Sushi on the rocks. Later he finds out how to brew heather ale.
In this episode Hugh abseils down a cliff in search of samphire, and is cooked a weird meal by a group of travellers. He brings dessert - gooseberry icecream, made from berries collected earlier that day.
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