River Cottage: Spring
Just as spring and autumn reach their peak, River Cottage celebrates Britain's freshest food as it comes into season in the fields, allotments and gardens around the country.
Episodes
Hugh Fearnley-Whittingstall cooks using produce from Britain's abundant spring harvest, including asparagus, artichokes and lamb. The chef's mother's...
Hugh Fearnley-Whittingstall prepares dishes using seasonal lettuce and spinach from his kitchen garden and dandelion and burdock grown in the hedgerow...
The potatoes and radishes are ready for picking and the broad beans are de-podded for a luxurious dish of beans on toast. Vegan Jess chooses a batch o...
Hugh Fearnley-Whittingstall celebrates the arrival of summer with a fair. He prepares elderflower champagne and the Bristol families spit-roast pigs,...
Cast
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