River Cottage: Spring — Season 1, Episode 2: Lettuce and Bees
30 min • 1 season, 4 episodes • ★ 8.0/10
Episode synopsis
Hugh Fearnley-Whittingstall prepares dishes using seasonal lettuce and spinach from his kitchen garden and dandelion and burdock grown in the hedgerows. The experimental Bristol smallholding receives four saddleback pigs, and vegetarian Susan accepts the task of butchering a whole lamb's carcass. Plus, the chef's country honey is pitted against the city variety at a taste-off in Broadway market
About River Cottage: Spring
Just as spring and autumn reach their peak, River Cottage celebrates Britain's freshest food as it comes into season in the fields, allotments and gardens around the country.