River Cottage Every Day

8:00pm Sunday, May 8 on M4

Hugh believes that if making and baking your own homemade bread isn’t a part of your weekly kitchen repertoire it should be. In this show, he makes everything from simple white loaves to tangy sourdoughs and cheese-and-Guinness-stuffed soda breads. There are tips on how to turn leftovers into tasty treats, from an Italian bread salad to a three-coursed breadcrumb dinner. Hugh also shows off his favourite summer sarnie; ‘Pam the Jam’ reveals the secrets of conserve making; and Steve Lamb demonstrates how to build your very own pizza oven in the back garden. Dir: Richard Hill; Series Prod: Stephen Leigh; Exec Prod: Andrew Palmer; Prod Co: KEO film

8:00pm Sunday, March 27 on M4

In this episode, Hugh Fearnley-Whittingstall demonstrates that sustainable, well-sourced fish can be both cheap and delicious. To do so he takes under his fin a group of female students who have never before cooked fresh fish. From a ‘better-than-the-chippie’ home-made fish supper, to marvellous mussels and tempting Thai fish curries, the girls discover the edible delights that can be found at their fishmongers. Dir: Richard Hill; Series Prod: Stephen Leigh; Exec Prod: Andrew Palmer; Prod Co: KEO film

8:00pm Sunday, March 20 on M4

Hugh Fearnley-Whittingstall takes his passion for cooking into other people’s houses, as he helps everyone from mums and dad to kids bring real, simple and tasty food to the table. In this first episode, Hugh demonstrates how we can all regularly afford organic free range meat if we go for the cheaper cuts. Dir: Richard Hill; Series Prod: Stephen Leigh; Exec Prod: Andrew Palmer; Prod Co: KEO film

8:00pm Thursday, September 30 on C4

Hugh Fearnley-Whittingstall takes his passion for cooking into other peoples houses, as he helps everyone from mums and dads to kids to bring real, simple and tasty food to the table. In this episode, Hugh takes on the challenge of proving to a house full of student girls who have never cooked fresh fish before that sustainable, well-sourced fish can be both cheap and delicious.

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