Eccentric cook Hugh Fearnley-Whittingstall goes anywhere and eats anything in his quest to survive on the resources of nature's wild larder. He discovers recipes ranging from eel soup to rook and pigeon pie and tasty grey squirrel for protein. Some of his desserts include such delicacies as gooseberry and puffball soufflé, and his search for the ultimate natural ingredient takes him on many adventures, including confronting poachers and abseiling cliffs to discover a weird and wonderful resource of food. In the first series he crosses the country on a motorised bike and in the second his mode of transport is a barge.
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