October 27, 2008
Hugh Fearnley-Whittingstall cooks using produce from Britain's abundant spring harvest, including asparagus, artichokes and lamb. ...Read more
November 3, 2008
Hugh Fearnley-Whittingstall prepares dishes using seasonal lettuce and spinach from his kitchen garden and dandelion and burdock g...Read more
November 10, 2008
The potatoes and radishes are ready for picking and the broad beans are de-podded for a luxurious dish of beans on toast. Vegan Je...Read more
November 17, 2008
Hugh Fearnley-Whittingstall celebrates the arrival of summer with a fair. He prepares elderflower champagne and the Bristol famili...Read more