Det goda livet - julspecial

River Cottage

Hugh Fearnley Whittingstall has challenged himself to spend the summer as a vegetarian, to see just what simple pleasures are being overlooked. Travelling the UK, he learns how to cook vegetables in different ways. In this first episode Hugh heads into the River Cottage vegetable garden to see wh...

In the garden, Hugh and the team revel in the first sweet roots of summer. Hugh and Gill head into the kitchen to cook beetroot tarte tatin, a simple summer salad with pearl spelt, new potatoes, baby carrots, peas and broad beans. Hugh then catches up with his smallholding pals at Bramble Farm in...

Hugh's catering for a wedding 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.

Hugh's commitment to a summer without flesh takes a hit when he goes fishing and has to pass up the fresh sushi. 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 tra...

Hugh immerses himself in the pleasures of wild swimming with vegetarian triathlete Colin Hill. Colin has swum the English Channel, the Bosphorus and the Hellespont, and he puts pay to any suspicion that a meat-free diet lacks power.

Hugh is well into his summer without meat. Despite his vegetarianism, it's time to take two of the River Cottage sheep to slaughter. Nevertheless, 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 ...

Hugh Fearnley-Whittingstall takes on what could be his biggest challenge yet: convincing kids to eat their greens. His secret tips include wood-fired pizzas and garlic butter, and he even has something up his sleeve for getting people to eat sprouts.

Hugh mixes up seasonal veg with wild game for a twist on Christmas food. Wild boar, muntjack deer and greylag geese are all on the menu.