River Cottage Every Day

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 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.

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 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 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. Last in the series.

Hugh shares some of his favourite summer recipes. Among the delights on offer in this hour of foodie fun is a delicious Bloody Mary burger, complete with vodka, and a mouth watering salad of beetroot, red currant and goats cheese. There's also plenty of fun with the River Cottage gang, as Hugh throws a sheep shearing party, and opens up Park Farm to hundreds of foodie fans for a day-long strawberry fair, featuring strawberry cocktails made with the sparkling gorse wine he and resident forager John Wright found in the River Cottage gorse bushes

River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team offer up their secrets on how to enjoy the perfect Christmas holiday. Santa Claus and the Snow Queen will be there, as, of course, will all the favourite River Cottage regulars, including Hugh, his chefs Tim and Gill, preserves queen, Pam Corbin, and foraging expert John Wright. But the food will very much be the star of the show. In an evening of traditional festive British foods, look out for deliciously different ways to stuff a roast goose; a trio of recipes for that wonderful winter root celeriac; Hugh's take on a sweet chutney; luxuriously rich Christmas bread; and tips for how to fill the perfect hamper with hand made edible goodies. They also share their road-tested hangover cures to aid the inevitable morning after the night before of pure indulgence. The River Cottage team also create their own version of a wonderful Christmas grotto, minus the seemingly obligatory piece of tinsel, and make their own brand of Christmas crackers.