River Cottage - Season 14

Hugh believes the way to make organic free range meat fit your budget, is to eat and enjoy cheap cuts rather than cheap meat.

Hugh's challenge this time is to convert a house full of student girls 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 to the delights of crudités, and persuade some of Poole's fire fighters to go vegetarian.

With fruit sales falling in the UK, Hugh heads off to a typical suburban street to see if he can get people excited again by nature's original sweet treats, from Eton Mess to lollies.

Hugh shows that breakfast really is the most important meal of the day, with Swiss-style muesli soaked in fruit juice, pancakes, sausage-stuffed grilled mushroom and a 'full English' salad.

Hugh tries to rescue lunchtime with the ultimate cheese sandwich, a DIY lunch box, healthy instant noodle snacks in a pot, and a family Sunday roast with a twist.

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

This time at River Cottage the theme is treats, with everything from sponge cake, lemon curd muffins, cheesy tarts and a vanilla and elderflower panna cotta.

River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team offer up their secrets on how to enjoy the perfect Christmas holiday.