River Cottage Veg Every Day
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47:00Many people are eating less meat, finding it's better for their health and for animals and the environment. With this imperative in mind, chef Hugh Fearnley-Whittingstall, a renowned carnivore, leaves his comfort zone to spend a summer meat free.
48:00Eager to share the vegetable love, Hugh invites a group of local children who hate veggies to join him in the garden and attempts to win them over.
47:00Hugh is well into his summer without meat and life goes on as usual at River Cottage. Hugh faces a real challenge, but not because he has developed any vegetarian squeamishness.
48:00Hugh whips up some delicious carb-loading dishes that provide plenty of flavor in addition to energy. He also makes a delicious campfire lunch for a team working with heavy horses to clear a forest.
48:00Hugh visits Sachiko, a Birmingham Japanese chef who introduces him to the vegetarian ways of Buddhist monks, along with cooking techniques entirely dedicated to wowing the palate out of any yearning for meat or fish.
Episodes 2015
48:00
48:00Hugh finds out about feasting without needing meat to be the crowd-pleasing centrepiece. He visits Jag, a Leicester restaurateur who has no qualms preparing 1000 covers for a grand South Indian wedding.
47:00Hugh and the garden team revel in the first sweet roots of summer, which are delicious whether gobbled raw in the vegetable patch or cooked up into dishes like a glorious beetroot tarte tatin.
48:00Hugh says good-bye to bacon sandwiches and heads out to meet David Bailey, one of the best vegetarian chefs in Britain. David wows Hugh with his Asian-inspired cooking and reassures him that there are good times ahead.
Episodes 2014
Eager to share the vegetable love, Hugh invites a group of local children who hate veggies to join him in the garden and attempts to win them over.
Hugh is well into his summer without meat and life goes on as usual at River Cottage. It's time to slaughter two of the sheep - Hugh finds it a real challenge, but not because he has developed any vegetarian squeamishness.
Hugh whips up some delicious carb-loading dishes that provide plenty of flavor in addition to energy. He also makes a delicious campfire lunch for a team working with heavy horses to clear a forest.
Hugh visits Sachiko, a Birmingham Japanese chef who introduces him to the vegetarian ways of Buddhist monks, along with cooking techniques entirely dedicated to wowing the palate out of any yearning for meat or fish.
Hugh finds out about feasting without needing meat to be the crowd-pleasing centerpiece. He visits Jag, a Leicester restaurateur who has no qualms preparing 1000 covers for a grand South Indian wedding.
Hugh and the garden team revel in the first sweet roots of summer, which are delicious whether gobbled raw in the vegetable patch or cooked up into dishes like a glorious beetroot tarte tatin.
Hugh challenges himself to spend the summer as a vegetarian, and see just what simple pleasures are being overlooked.