Hugh Fearnley-Whittingstall's latest series continues. This week he plans a big event: a six-course banquet at the Canteen restaurant, made entirely from autumn vegetables. In true River Cottage style, he gives a new recipe twist to a range of seasonal produce including cauliflower, squash and chard.
Plus Dan the River Cottage baker has bought a mini mill. His vision is to make his own bread from spelt, and he and Fearnley-Whittingstall plan a series of experiments to mill spelt. Depending on their results, they will decide whether to plant their own and make their own loaves right from the seed. Fearnley-Whittingstall finds out that not all is well in Bristol, Mandy is still a very picky eater and hardly eating any vegetables from their plot.
So Fearnley-Whittingstall gets on his way to help her discover the delights of autumn vegetables with some mouth-watering dishes from the smallholders' bounty of beetroot, pots, kale, squashes and pumpkins.
Finally River Cottage has a new butcher's apprentice, Claire from Bristol, who has been taking a very keen interest in turning their own reared pigs into delicious sausages, hams and salamis.
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