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Season 14
Hugh believes the way to make organic free range meat fit your budget, is to eat and enjoy cheap cuts rather than cheap meat.
Hugh believes the way to make organic free range meat fit your budget, is to eat and enjoy cheap cuts rather than cheap meat.
Hugh takes on the challenge of converting a house full of student girls to the delights of fresh fish with dishes ranging from marvellous mussels to tempting Thai fish curries.
Hugh takes on the challenge of converting a house full of student girls to the delights of fresh fish with dishes ranging from marvellous mussels to tempting Thai fish curries.
Hugh tries to win over the shoppers of Bridport to the delights of crudités, and persuade some of Poole's fire fighters to go vegetarian.
Hugh tries to win over the shoppers of Bridport to the delights of crudités, and persuade some of Poole's fire fighters to go vegetarian.
With fruit sales falling in the UK, Hugh heads off to a typical suburban street to see if he can get people excited again by nature's original sweet treats, from Eton Mess to lollies.
With fruit sales falling in the UK, Hugh heads off to a typical suburban street to see if he can get people excited again by nature's original sweet treats, from Eton Mess to lollies.
Hugh Fearnley-Whittingstall sets out to prove that breakfast is the most important meal of the day. He visits a school to demonstrate how to make pancakes and drop scones, and heads to
.. show full overview
Hugh Fearnley-Whittingstall sets out to prove that breakfast is the most important meal of the day. He visits a school to demonstrate how to make pancakes and drop scones, and heads to Bristol's main train station to show commuters how to start the day in style. A special canteen event also showcases a reinvention of the full English breakfast, featuring mushroom soup with brown sauce and bacon rind, and builder's tea granita.
Hugh Fearnley-Whittingstall rejuvenates the working-week lunch, creating the ultimate cheese sandwich with the help of his chefs Gill and Tim, and encouraging staff at a Bristol office
.. show full overview
Hugh Fearnley-Whittingstall rejuvenates the working-week lunch, creating the ultimate cheese sandwich with the help of his chefs Gill and Tim, and encouraging staff at a Bristol office to embrace the best in DIY lunchboxes. He also whips up hummus, a home-made pasty and healthy instant noodle snacks, before turning his attention to the perfect Saturday picnic.
Hugh makes bread, all kinds of loaves, from simple white to tangy sourdough, and cheese and Guinness stuffed soda breads.
Hugh makes bread, all kinds of loaves, from simple white to tangy sourdough, and cheese and Guinness stuffed soda breads.
Hugh Fearnley-Whittingstall turns his attention to treats, with recipes for Genoese sponge cake and lemon curd muffins, game pies, cheesy tarts and real ginger beer. As well as revamping
.. show full overview
Hugh Fearnley-Whittingstall turns his attention to treats, with recipes for Genoese sponge cake and lemon curd muffins, game pies, cheesy tarts and real ginger beer. As well as revamping afternoon tea for the Bridport Tea Dance, there is a visit to a pub that features a pudding league, and Hugh's son Oscar is inspired to create a vanilla and elderflower panna cotta.
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