Summary: Hugh's journey towards self-sufficiency started out with a modest vegetable patch and a handful of animals, but he soon realised the importance of growing your own fruit, vegetables and meat.

Summary: From learning to make felt from his sheep's fleeces to trying to revive traditions of tripe eating at the local farmers market, Hugh's determined that no part of his precious livestock should ever go to waste.

Summary: Continuing his retrospective assessment of the vital elements of rural life, Hugh Fearnley-Whittingstall looks back on his ever-increasing commitment to sourcing his food locally.

Summary: Hugh Fearnley-Whittingstall looks back on the part that wild food has played over his six years of Dorset downshifting.

Summary: Hugh Fearnley-Whittingstall looks back on his experiences of bagging 'one for the pot' from the rabbits that are eating his lettuces.

Summary: Hugh revisits some of his finest food gatherings, including a blossom party picnic and an annual cider knees-up.

Summary: Hugh has had a bumper tomato crop thanks to his poly tunnels and plans a Tomato Festival. He takes time off from the preparations to go fishing for whelks to see at the Lyme Regis Carnival. There are some new arrivals at HQ - ducks and geese. To keep the foxes away Hugh has to mark his territory! The Tomato festival is a success but Hugh doesn't win the Ketchup competition

Summary: Hugh has extracted 11kg of honey from his hive. To prove the quality of the harvest and his skills in the kitchen he enters the bee keeping classes at the Melplash Country Show. Despite burning his fudge and not cooking his cake properly he wins first prize for his honey. Also in the show, he tries to persuade the people of Bridgeport to eat tripe.

Summary: Nine months after opening River Cottage HQ Autumn is approaching and Hugh prepares an Autumn Feast. He is fattening up 10 cockerels for main course and for canapes decides on mushrooms. However to find enough mushrooms he takes to the air on a paraglider for a good vantage point. To cook the chicken he has special pots made and fired by a potter.

Summary: In this hour-long special "A River Cottage Christmas Feast", Hugh prepares a gluttonous ten-bird roast - a woodcock in a partridge in a pidgeon in a pheasant in a guineafowl in a mallard in a chicken in an Aylesbury duck in a goose in a turkey. Hugh also learns how to build a smoker and makes sausage baubles for the Christmas tree. Then he joins the cider circle for some mulled cider and wassailing in the orchard. The River Cottage H.Q. team is treated to a day of squid fishing. Finally, all of Hugh's friends join him in the medieval-themed feast.