Return to River Cottage Season 11

It's firework time at River Cottage and Hugh's preparing for a Bonfire Night shindig. But before any marshmallows can be toasted there's some hard graft needed, as the team bottle down for winter with some pickles, chutneys and preserves.

We're deep into autumn and the harvest has been hearty for Hugh and his faithful River Cottage crew. As a reward for their hard work, Hugh's planning a slap up meal and, to show that you don't need piles of cash to dine like a king, he'll be foraging for all his food.

Autumn's abundant with food and Hugh's in his element. You can hardly get him out of the garden as he surveys the fruits of his summer's labour. It's not just the eating that's got Hugh excited. Like a cheek-stuffed squirrel, he's all geed up over winter storage. "After a long summer of growing and harvesting, there's nothing better than stocking the larder for the winter siege," he says. The autumn abundance is enough to tempt committed carnivore, Hugh, to lay on a slap up vegetarian feast at the River Cottage Canteen. But there's one vegetable that's not invited. Cauliflower. "Dull, dull, dull," moans Hugh.

It's autumn at River Cottage and Hugh's going to get us all eating beetroot. There's duck on the menu too, hatched by Hugh himself as well as some wild birds bagged by hunter-gatherer chef, Tim. We return to Bramble Farm, to see how Hugh's Bristol smallholders are handling their harvest and Hugh travels up North to meet some green fingered guerrillas. "Autumn feels like you've captured the taste of summer and put it on a plate," swoons Hugh. Tuck in.

Spring's drawing to a close and as Hugh prepares to say hello to summer, he's getting all excited about over wet garlic and gooseberries. Soon River Cottage will be on full harvest mode and to celebrate the best of the new season Hugh's throwing open the doors for a 'spring into summer' party. Before the guests arrive, Hugh sneaks off for some private pleasures with carrots.

This week Hugh's cooking up some delicious early potatoes, welcoming goats to River Cottage and celebrating the graduation of his butcher's apprentice with a meaty spring barbecue. And, proving beyond all doubt that broad beans really are his very best, most favourite vegetable, he uses them in a whizzy new take on a classic snack with his broad beans on toast

Hugh Fearnley-Whittingstall cooks and tastes his way through the crops on offer as spring reaches its peak. Hugh picks his favourite seasonal vegetables and foraged foods from the kitchen garden and hedgerow to make delicious recipes. Also, the Bristol holding experiment continues as the saddleback pigs arrive, Susan takes on the task of butchering a lamb carcass, and Hugh's country honey faces a taste off at Broadway market.

Hugh gets hands on with lambing, chomps through asparagus and teaches a veggie how to butcher meat.