Hugh Fearnley-Whittingstall checks back in at River Cottage, in time for the autumn harvest. He makes the most of the root vegetables, game, and orchard fruits on offer.
Using exclusively autumn vegetables, Hugh puts on a six-course banquet at the Canteen, offering up new twists on cauliflower, squash and chard.
Hugh pairs chorizo meatballs with scallops and trotters, serving them in a sweet and sour sauce.
Hugh is getting ready for Bonfire Night. In Ray's butchery classes, focus is on the head and hams.
