About this programme

1/8. Hugh Fearnley-Whittingstall takes his passion for cooking into people's homes in a mission to bring real, simple and tasty food to the everyday table. He begins with ways to enjoy organic free-range meat on a tight budget and visits a butcher to champion the cheapest cut in the shop - ox liver. He also sets up a stew club for a five-a-side football team and heads back to Park Farm to prepare stocks, dumplings and a spaghetti bolognese.