Summary: Hugh Fearnley-Whittingstall heads off to Dumfriesshire and Cumbria in search of culinary inspiration and some regional recipes that he can take back home. Hugh throws himself into haggis-hunting in the Borders and char-fishing on Lake Coniston, tirelessly pursues the finest Cumbrian damsons, as well as cooking up all sorts of delicious dishes with the talented regional cooks he meets on his travels.

Summary: Hugh concludes his trip by heading to the Lake District and Yorkshire in search of the finest northern tea experience. On his return to Dorset, he stops off in Birmingham, where he looks for the definitive recipe for curried goat. Back at base, he rustles up a Caribbean-flavoured feast for local lifeboat men, including salted pollock, rum cake and a beach bar of tropical drinks.

Summary: Continuing his retrospective assessment of the vital elements of rural life, Hugh looks back on his ever-increasing commitment to sourcing his food locally. It is not just about quality and taste, he concludes, the search for the best local food can lead you to all sorts of escapades and adventures. From plundering the sea for whelks to sell on the beach (then dressing up as a lobster for a fancy dress beer race) to recruiting a local biker to help him get asparagus from the ground to his punter’s plates in less than an hour, Hugh shows that it’s the feel good factor that makes local food special and keeps him coming back for more.

Summary: This week Hugh looks back at the part played by wild food over six years of Dorset downshifting. From the outset, the hedgerow larder played a vital part in his smallholder experiment, not only topping up his kitchen with a regular supply of free ingredients (from leafy Spring greens like nettles and watercress, to delicious autumn fungi like puffballs and truffles) but also keeping him in tune with the rhythms of the seasons. Whether it’s blackberries from the hedgerow, or fish from the sea, Hugh concludes that “wild food is not just something for nothing. It’s something for everyone.”

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

Summary: In the final programme of this retrospective River Cottage series, Hugh reflects that sharing fresh, locally grown, seasonal produce with both family and friends has become the cornerstone of the River Cottage experience. Whether it's group-netting mackerel the traditional way or promoting Dorset's finest through his very own tomato festival, Hugh has long since been an advocate of the fun and feasting ethos. This week Hugh revisits some of the finest food gatherings; including a blossom party picnic and the annual cider knees-up at the Powerstock festival.