Hugh revisits some of his finest food gatherings, including a blossom party picnic and an annual cider knees-up.

Hugh Fearnley-Whittingstall looks back on his experiences of bagging 'one for the pot' from the rabbits that are eating his lettuces.

Hugh Fearnley-Whittingstall looks back on the part that wild food has played over his six years of Dorset downshifting.

Continuing his retrospective assessment of the vital elements of rural life, Hugh Fearnley-Whittingstall looks back on his ever-increasing commitment to sourcing his food locally.

From learning to make felt from his sheep's fleeces to trying to revive traditions of tripe eating at the local farmers market, Hugh's determined that no part of his precious livestock should ever go to waste.

Hugh's journey towards self-sufficiency started out with a modest vegetable patch and a handful of animals, but he soon realised the importance of growing your own fruit, vegetables and meat.