Skip to Main Content
Skip to Main Navigation
Skip to Footer
Sign in / Register
TV On Demand
Film on TV
Film On Demand
River Cottage Christmas
E8 of 8
Share on Facebook
Share on Twitter
Share on Pinterest
Share on Google Plus
Share on Reddit
Email to a friend
Hugh Fearnley-Whittingstall doesn’t talk turkey at Christmas, nor does he serve sausage rolls. After a year of putting veggies to the fore, the
barn plays host to a feast in which all the meat comes from wild and somewhat pesky game — boar, little muntjac deer and greylag geese — and all the vegetables are home-grown.
For most people this is pretty far removed from supermarket-dominated reality, but that doesn’t stop the team’s rough-edged approach to protein, inspiring new ways to cook your goose. Maybe next year it’ll be city pigeons. There are also lots of ideas for canapés, and grown-up foodie stocking fillers courtesy of Pam the Jam.
Hugh Fearnley-Whittingstall serves an unusual festive menu, with the River Cottage team helping him prepare wild game, particularly those animals often viewed as pests. They cook boar, muntjack deer and greylag geese, while head gardener Mark Diacono unearths Christmas favourites in his vegetable patch and forager John Wright teams up with Pam Corbin to make luxury stocking fillers.
Cast & Crew
Full Episode Guide
The Great British Bake Off should have more wheat-free baking says Hugh Fearnley-Whittingstall
The pioneering Channel 4 chef has some words of advice for the flagship BBC1 baking show as he launches a new book of healthy – and wheat and dairy-free - recipes
Jamie Oliver to tackle food waste in new series
Hugh Fearnley-Whittingstall helps reduce antisocial behaviour
Q&A: Hugh Fearnley-Whittingstall
The End of the F***ing World: Channel 4's new comedy is an effing triumph
The Great British Bake Off 2017: who's through to the semi-finals?
Emmerdale: who killed Emma Barton? Meet the 7 top suspects
After that stage fall Gemma Collins is considering suing the BBC