River Cottage - Season 14

Hugh shares his passion for organic meat, showing us how to get the best from cheap cuts, and takes a cheerful and hearty stew to a local five-a-side team.

Hugh takes on the challenge of converting a house full of students to the delights of fresh fish, with dishes ranging from marvellous mussels to tempting Thai fish curries.

Hugh tries to win over the shoppers of Bridport with the delights of crudités, and persuade some of Poole's firefighters to go vegetarian for four days.

With fruit sales falling in the UK, Hugh heads off to see if he can get people excited again by nature's original delights, from Eton Mess and lollies to Hugh's cross between a crumble and a fool.

Hugh turns his attention to breakfasts, with Swiss-style muesli soaked in fruit juice, pancakes, sausage-stuffed grilled mushrooms and a 'full English' salad.

Hugh turns his attention to breakfasts, with Swiss-style muesli soaked in fruit juice, pancakes, sausage-stuffed grilled mushrooms and a 'full English' salad.

Hugh celebrates bread and makes everything from simple white loaves to tangy sourdoughs, cheese and Guinness stuffed soda breads, an Italian bread salad, and his favourite summer sandwich.

Hugh shows us some tasty delights, from sponge cake, lemon curd muffins and cheesy tarts to afternoon tea and a vanilla and elderflower panna cotta.