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.
- Created by
- Hugh Fearnley-Whittingstall

TV series
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.
1 season · 4 episodes
Lambs and Asparagus
Oct 27, 2008
Hugh Fearnley-Whittingstall cooks using produce from Britain's abundant spring harvest, including asparagus, artichokes and lamb. The chef's mother's shepherd's pie recipe is taste-tested against Delia Smith's cheat version with surprising
Lettuce and Bees
Nov 3, 2008
Hugh Fearnley-Whittingstall prepares dishes using seasonal lettuce and spinach from his kitchen garden and dandelion and burdock grown in the hedgerows. The experimental Bristol smallholding receives four saddleback pigs, and vegetarian Sus
Goats and Potatoes
Nov 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 Jess chooses a batch of hens from a battery egg farm as the Bristol experiment to turn an acre of derelict city
Gooseberries and Garlic
Nov 17, 2008
Hugh Fearnley-Whittingstall celebrates the arrival of summer with a fair. He prepares elderflower champagne and the Bristol families spit-roast pigs, lamb and goat. The final crops he still has to harvest are peas, gooseberries and wet garl