| More4
| Tomorrow 12:15pm | River Cottage Bites (Food) | Short highlights from Hugh Fearnley-Whittingstall's adventures at the smallholding. Head chef Gill Mellor gives a guide to making soft white rolls, while colleague Gideon Hitchin demonstrates a recipe for oatcakes. |
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| Tomorrow 02:35pm | River Cottage Bites (Food) | Short highlights from Hugh Fearnley-Whittingstall's adventures at the smallholding, revealing the secrets to whipping up simple culinary treats. |
| Discovery Real Time
| Tomorrow 09:00pm | River Cottage (Food) | Hugh Fearnley-Whittingstall shares tips on the art of recycling, demonstrating how he converted cow stalls into a highly productive vegetable garden. He also makes a traditional cold smoker from a used cider barrel, together with odds and ends found |
| Discovery Real Time
| 2012-05-27 01:00am | River Cottage (Food) | Hugh Fearnley-Whittingstall shares tips on the art of recycling, demonstrating how he converted cow stalls into a highly productive vegetable garden. He also makes a traditional cold smoker from a used cider barrel, together with odds and ends found |
| More4
| 2012-05-27 11:05am | River Cottage (Food) | John Wright provides a guide to identifying, foraging for and cooking the best seaweed delights. |
| More4
| 2012-05-28 05:45pm | River Cottage (Food) | 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 cham |
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| 2012-05-29 05:45pm | River Cottage (Food) | Hugh Fearnley-Whittingstall shows a house full of female students how to prepare dishes using cheap, sustainable fish, demonstrating home-made fish suppers and Thai curries. He also gives recipes using a tin of sardines and employs fish-shaped moulds |
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| 2012-05-30 05:45pm | River Cottage (Food) | Hugh Fearnley-Whittingstall turns his attention to vegetables. After trying to win over the shoppers of Bridport with crudites, he hopes to persuade Poole Fire Station's Green Watch to go vegetarian for four days. He also takes a look at ways to prep |
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| 2012-05-31 05:45pm | River Cottage (Food) | With the UK eating less fruit than almost any other country in Europe, Hugh Fearnley-Whittingstall visits a typical suburban street to champion the delights of fresh fruit. He demonstrates how to prepare desserts including ice lollies, an Eton mess a |
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| 2012-06-01 09:55am | River Cottage Bites (Food) | Foraging expert John Wright provides a simple guide to identifying, picking and cooking the best seaweed. |
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| 2012-06-01 05:45pm | River Cottage (Food) | Hugh Fearnley-Whittingstall sets out to prove that breakfast is the most important meal of the day. He visits a school to demonstrate how to make pancakes and scones, and heads to Bristol's main train station to show commuters how to start the day in |