The BEST episodes directed by Richard Hill
#1 - Winter's on the Way (4)
River Cottage - Season 13 - Episode 9
With Christmas around the corner, Hugh has a plan. Instead of giving shop-bought boxes of chocolate goodies this Christmas, he decides to make his own, conjuring up a tray of lip-smacking chocolate brownies that take ten minutes to prepare and two minutes to wrap. Hugh's slaughtered steer has now been hanging for a month. Butcher Ray Smith and Hugh set to work extracting cuts for a party Hugh is throwing: the pair can't resist making beefy canapés of biltong and pastrami. Hugh's valiant attempts to get wild rabbits back on to the British menu continues as he targets the notoriously awkward teenage demographic. Armed with deep fried rabbit legs, a mayonnaise dip and hot rabbit buns he heads to an Exeter nightclub. Hugh also hunts for the blewitt mushroom and tries to catch herring for the first time. Meanwhile, out of the River Cottage garden Hugh harvests a winter salad, to which he adds roasted Jerusalem artichoke, goat's cheese and hazelnuts for a light but mouth-watering lunch.
Watch Now:Amazon#2 - Every Day: Fish
River Cottage - Season 14 - Episode 2
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.
Watch Now:Amazon#3 - Every Day: Breakfast
River Cottage - Season 14 - Episode 5
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.
Watch Now:Amazon#4 - Every Day: Treats
River Cottage - Season 14 - Episode 8
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.
Watch Now:Amazon#5 - Every Day: Bread
River Cottage - Season 14 - Episode 7
Hugh makes bread, all kinds of loaves, from simple white to tangy sourdough, and cheese and Guinness stuffed soda breads.
Watch Now:Amazon#6 - Every Day: Vegetables
River Cottage - Season 14 - Episode 3
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.
Watch Now:Amazon#7 - Every Day: Fruit
River Cottage - Season 14 - Episode 4
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.
Watch Now:Amazon#8 - Every Day: Lunch
River Cottage - Season 14 - Episode 6
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.
Watch Now:Amazon
#9 - Winter's on the Way (1)
River Cottage - Season 13 - Episode 6
Winters On The Way as we return to River Cottage to join Hugh Fearnley-Whittingstall growing rearing fishing and foraging for an array of winter treats. With his produce he hopes to turn this traditionally chilly season into the warmest of the year. Hugh lives in cider country which presents a problem when it comes to one of his favourite fruits the pear. As well as eating and cooking with pears he would like to enjoy them brewed as an alcohol or Perry. Hugh travels to Gloucestershire where David Kaspar is still making this traditional tipple. Catching fish is one of Hughs great passions. Be it line or fly fishing potting or scuba diving hes tried a whole range of intriguing ways to sustainably gather the fruits of the sea. However there is one technique he has not tried out and that is professional free diving. After a crash course in holding huge breaths underwater he takes to the open sea to try and bag the ultimate of shellfish scallops. Hugh prepares some comforting wintery dishes including a mixed mushroom tart with fungi picked fresh from the forest scallops from the sea with mushy squash and bacon hot ham hock and split pea soup and pot au feu.
Watch Now:Amazon