Det goda livet - julspecial

River Cottage

Hugh Fearnley-Whittingstall and Tim Maddams introduce a "leftovers night" at the canteen; they turn a range of foods destined for the compost heap into new dishes including gnocchi, fish canapes and pudding made from breadcrumbs.

Hugh finds that slugs are eating the cabbages; he wonders if he can turn them into a culinary hit.

In preparation for a summer fete, Hugh, Mark Diacano and Victoria Moorey raise strawberry plants in every available space in order to produce a huge crop; when the first strawberries appear, Hugh makes a couple of his favorite treats.

Hugh Fearnley-Whittingstall's back with winter on its way; fishing is one of Hugh's great passions and he's endeavored to try a wide variety of methods to catch his prey; one technique he has not attempted yet is professional freediving.

Hugh draws warmth from chilies; comfort from pumpkins;pleasure from potatoes.

With winter just around the corner, Hugh turns to his garden for inspiration and decides to turn the heat up with a 200-person chili-and-pumpkin party.

Instead of giving shop-bought treats this Christmas, Hugh decides to make his own, whipping up some brownies that take 10 minutes to prepare and two minutes to wrap; Hugh and butcher Ray Smith extract cuts of a steer for a party Hugh is throwing.

Hugh has invited some of his fellow food heroes to a fabulous four-course dinner, including rare mushrooms, ten-bird spit roast and the ultimate sponge and crumble.