Hugh Fearnley-Whittingstall gets out the chainsaw for the good of some insects, invents a new fermentation drink with a zing, and takes care of some stray piglets.
A trip to the seashore with forager and cook Emma Gunn, uncovers seaweeds that make an innovative beachside lunch. Hugh demonstrates a quick and clever way to make cheese and biscuits from scratch, and explores the woods with conservationist Joe Middleton, to find out how the explosion in the deer population is threatening the countryside.
Hugh Fearnley-Whittingstall takes a dip with a bunch of wild swimmers to find out how we can all do our bit in the fight for cleaner rivers. Competition in the kitchen is fierce as some top chefs take up Hugh's challenge in a vegan gravy cook-off. There are new residents in the wild beehive. The River Cottage crew enjoy a well-deserved day off and meet some local dolphins on a sustainable fishing trip. Later, they rustle up an amazing menu from their catch.
Hugh Fearnley-Whittingstall creates a seasonal breakfast, and visits his old stomping ground in west Dorset to find out how a pair of beavers are doing important ecological work.
