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River Cottage

  • Season 16
  • 8 episodes
  • Food
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Episode 4: River Cottage Veg: Summer Pleasures

Summary

Hugh Fearnley-Whittingstall's plan for a meat-free summer runs into trouble when he goes on a fishing trip and has difficulty resisting an offer of mackerel sushi. However, his commitment is reinvigorated by a trip to a Japanese restaurant in Birmingham, where a chef introduces him to traditional recipes created by Buddhist monks. Hugh also takes on the challenge of providing a vegetarian tea for a cricket team.
Recommended

Review

It takes 25 litres of water to produce a potato and 2,400 litres of water to produce a hamburger, when you take rearing a cow into account. Environmental concerns and fears for his own health have propelled Hugh Fearnley-Whittingstall towards a vegetarian diet, but despite his pledge, it’s tough turning down fresh mackerel sushi. And he needs emotional support in order to cater for a vegetarian cricket tea.

That support comes from a Japanese chef trained to cater for Buddhist monks. The monks, it seems, developed a system that helps the palate to stop craving flesh by using exciting textures and flavours and the fifth taste sensation, umami.

How to watch

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Streaming

Details

Formats
Colour

Credits

Cast

rolename
PresenterHugh Fearnley-Whittingstall

Crew

rolename
DirectorAidan Woodward
Executive producerAndrew Palmer
Series producerClaire Lewis

All episodes

  • Episode 4

    River Cottage Veg: Summer Pleasures

    Summary

    Hugh Fearnley-Whittingstall's plan for a meat-free summer runs into trouble when he goes on a fishing trip and has difficulty resisting an offer of mackerel sushi. However, his commitment is reinvigorated by a trip to a Japanese restaurant in Birmingham, where a chef introduces him to traditional recipes created by Buddhist monks. Hugh also takes on the challenge of providing a vegetarian tea for a cricket team.
    Recommended

    Review

    It takes 25 litres of water to produce a potato and 2,400 litres of water to produce a hamburger, when you take rearing a cow into account. Environmental concerns and fears for his own health have propelled Hugh Fearnley-Whittingstall towards a vegetarian diet, but despite his pledge, it’s tough turning down fresh mackerel sushi. And he needs emotional support in order to cater for a vegetarian cricket tea.

    That support comes from a Japanese chef trained to cater for Buddhist monks. The monks, it seems, developed a system that helps the palate to stop craving flesh by using exciting textures and flavours and the fifth taste sensation, umami.

    How to watch

    Loading

    Streaming

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterHugh Fearnley-Whittingstall

    Crew

    rolename
    DirectorAidan Woodward
    Executive producerAndrew Palmer
    Series producerClaire Lewis
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