Det goda livet - julspecial

River Cottage

Hugh Fearnley Whittingstall looks back at his summer of vegetarian living through the eyes of the people who helped turn him from a committed carnivore into a veg muncher and cruncher. In this first episode, Hugh goes to London to meet professional chef David, his wife Charlotte and their family,...

Hugh Fearnley-Whittingstall looks back at his summer of vegetarian living through the eyes of the people who helped turn him from a committed carnivore into a veg muncher and cruncher. Featured veg hero Jagdish Ghelani helped Hugh bring an extra dimension to his culinary curry efforts, introducin...

Hugh takes veggie living to the extreme, discovering the world of `raw food' with chefs Chris Massamba and Laura Coxeter, including a raw chocolate cake made with avocado. Elsewhere, Hugh takes crudités to the local village fair and enters his Park Farm produce in its tastiest veg competition.

Hugh's love of an outdoor splash leads him to his ultimate sporting heroes: a mostly vegetarian wild swimming team. While his efforts to keep up with these river racers comes unstuck, his cooking goes down a storm.

Hugh is inspired back at Park Farm to turn his runner beans into Japanese pickles and tempting tempura dishes. He also takes to the sea for a sushi and sashimi trip, but, sticking to his vegetarian promise, he makes do with veggie sushi rolls.

Hugh's summer of vegetarianism presents him with a challenge: should he ditch the traditional meat at the annual River Cottage BBQ? In the end, a big stir fry at Bramble Farm - the urban allotment Hugh helped to set up in Bristol three years ago - gives him the courage to stick to his guns. Spelt...

To make the most of his summer as a vegetarian, Hugh turns to his love of foraging to provide some interestingly different edible options, from searching the rock pools for dulse seaweed to shimmying up a monkey puzzle tree for a never-before-tried taste of their nuts - that ultimately end up bei...

Inspired by his summer of vegetarianism, Hugh has set himself the mission to spread the word that meat-free meals can be for everyone, but the carnivorous customers at the Fox and Hound pub are proud of their meat-filled main courses. What will they think when Hugh puts on a veg-only night? Will ...

With the River Cottage team already making the most of all types of cheese to flavour their veg dishes - from Hugh's Easy Peasy Cheesy pasta to cheese and broad bean brochettes and cheese fritattas - Canteen Head Chef Tim faces a cook-off competition to persuade the rest of his staff to get on th...

It's the team's turn to provide the tea in their annual cricket match against their local rivals. Hugh, Tim and Gill get together for some collaborative sandwich-making and experiment with post-match veggie cocktails.

This could be Hugh's 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 Christmas sprouts.

If there is one place Hugh especially loves meat to be centre-stage, it is at a wedding feast. Inspired by a vegetarian bride, Hugh decides to serve a complete wedding breakfast free from the traditional spit-roast. The happy couple contribute their own foraged wine, but will the guests be happy ...

A quick survey of the garden team proves that everyone's favourite working lunch is a bacon sandwich. Can Hugh keep everyone just as satisfied and full with nothing but veggies? Vegetarian café owner Claire Wellman and Kip the horse are some of the veg heroes he turns to for help, and his campfir...

Hugh reflects on his very successful summer of vegetarian living and throws a River Cottage dinner of thanks, including homemade mojitos and Tim's stuffed peppers, for all the people who helped convince him of the merits of vegetarianism. Then he sets out to sea to enjoy his first bite of flesh i...