Hugh Fearnley-Whittingstall presents this series exploring the potential of fruit and new ways to make use of fruits produced in Britain. Fearnley-Whittingstall, known for his advocacy of back-to-basics cooking and efforts to produce food naturally at River Cottage, takes his trademark approach to the project: growing his own fruit and sourcing from local organic sellers in order to cook meals for his family and local community events. Among the dishes to which he turns his hand are rhubarb c...
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