
Just as spring and autumn reach their peak, River Cottage celebrates Britain's freshest food as it comes into season in the fields, allotments and gardens around the country.
Buy
Air Date: 2008-10-27
Hugh Fearnley-Whittingstall cooks using produce from Britain's abundant spring harvest, including asparagus, artichok...
Air Date: 2008-11-03
Hugh Fearnley-Whittingstall prepares dishes using seasonal lettuce and spinach from his kitchen garden and dandelion ...
Air Date: 2008-11-10
The potatoes and radishes are ready for picking and the broad beans are de-podded for a luxurious dish of beans on to...
Air Date: 2008-11-17
Hugh Fearnley-Whittingstall celebrates the arrival of summer with a fair. He prepares elderflower champagne and the B...