About this programme
Hugh believes the way to make organic free range meat fit your budget, is to eat and enjoy cheap cuts rather than cheap meat.
He's off to the butcher, to sell the cheapest cut in the shop, ox liver. Devilled in a hot and spicy sauce it proves to be a real winner.
Hugh takes his passion for cheap, cheerful and hearty stews to a local five-a-side team, where he suffers footballing failure but success in setting up a communal stew club.
Back at Park Farm, there are also stocks, dumplings, and the perfect spag bol.
And, because it's a meat show, naturally the episode ends with a barbecue.