Winters On The Way as we return to River Cottage to join Hugh Fearnley-Whittingstall growing rearing fishing and foraging for an array of winter treats. With his produce he hopes to turn this traditionally chilly season into the warmest of the year. Hugh lives in cider country which presents a problem when it comes to one of his favourite fruits the pear. As well as eating and cooking with pears he would like to enjoy them brewed as an alcohol or Perry. Hugh travels to Gloucestershire where David Kaspar is still making this traditional tipple. Catching fish is one of Hughs great passions. Be it line or fly fishing potting or scuba diving hes tried a whole range of intriguing ways to sustainably gather the fruits of the sea. However there is one technique he has not tried out and that is professional free diving. After a crash course in holding huge breaths underwater he takes to the open sea to try and bag the ultimate of shellfish scallops. Hugh prepares some comforting wintery dishes including a mixed mushroom tart with fungi picked fresh from the forest scallops from the sea with mushy squash and bacon hot ham hock and split pea soup and pot au feu.
