Winter is on the way and Hugh Fearnley-Whittingstall is once again making the most of local and seasonal fare. Revelling in all that is coming good in the garden, Hugh draws warmth from his chillies, comfort from his pumpkins and pleasure from his potatoes. The sea, the coast and the hedgerows also provide plenty for the River Cottage menu; squid, mullet and crab, horseradish, mustard and sloes are all celebrated either on a plate or in a jar.
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