River Cottage Veg

Hugh climbs a monkey puzzle tree looking for meat-free protein. Hugh and Gill cook beetroot tarte tatin and summer salad with pearl spelt, and Tim makes broad bean bruschetta. This episode is all about the garden. Hugh and the team revel in the first sweet roots of summer. Hugh then catches up with his smallholding pals at Bramble Farm in Bristol. And Hugh and head gardener Mark convince the local horticultural show to judge their entries on taste rather than looks - but find themselves up against a green-fingered man of the cloth.

Hugh prepares to cook a meat-free feast. But he faces a battle with the slugs who are tucking into his vegetable patch with vigour! Hugh is catering for a wedding party, and has convinced the couple, Louise and Phil, to have a vegetable banquet. Hugh visits Jagdish Ghelani, owner of Indigo restaurant in Leicester, who regularly prepares south Indian speciality feasts for over 450 people. Back at River Cottage Hugh begins perfecting his curries with a fresh homemade aubergine and bean curry. He also knocks up some stuffed courgette flowers.

Hugh's commitment to a summer without flesh takes a hit when he joins a fishing trip and has to pass up the fresh mackerel sushi. So he visits Sachiko in Birmingham, where a Japanese chef introduces him to the vegetarian ways of Buddhist monks, and cooking techniques entirely dedicated to wowing the palate out of any yearning for meat or fish. Back on track, Hugh plunges back into traditional English summertime and prepares a full cricket tea without a pork pie in sight.

Hugh immerses himself in the pleasures of wild swimming with vegetarian triathlete Colin. Meanwhile, Tim and James go head to head in the kitchen with a summer veg showdown. Colin Hill has swum the English Channel, the Bosphorus and the Hellespont, and he puts pay to any suspicion that a meat-free diet lacks power. But his pasta-heavy diet lacks imagination - pasta and ketchup, anyone? So Hugh whips up some delicious carb-loading dishes that provide plenty of flavour as well as energy. Hugh also makes a campfire lunch for a team working with heavy horses to clear a forest. And Tim and James make a saffron speltotto and the classic melanzane parmigiana.

Hugh is challenged to win over a meat-loving crowd at a local pub with his veggie dishes, including foraged mushrooms and beetroot and chocolate ice cream. Hugh is well into his summer without meat. But even though he's turned veggie, life goes on - and it's time to take two of the River Cottage sheep to slaughter. But Hugh now reckons when it comes to cheap delicious seasonal food, vegetables can't be beaten. To prove his point he accepts a challenge thrown down by the landlady at a local pub to try and wow customers with his veggie treats, including golden squashes and pea and mint ice cream.

Hugh Fearnley-Whittingstall concludes his four months as a veggie by throwing a vegetarian autumn feast stacked with stuffed squashes, sweet aubergines and even vegetable puddings. Hugh has spent the summer dedicating his time and attention to vegetables. In this final episode, his experiment of not eating meat ends, and it's fish he first turns back to. Still keen to share the vegetable love, Hugh invites a group of local children who hate veg to join him in the garden, and attempts to win them over with pizzas and garlic butter. James at the River Cottage restaurant cooks a mouth-watering pumpkin and blue cheese pastie.