Ep 3. Episode 3

In the third episode of the debut season of Escape to River Cottage, Hugh Fearnley-Whittingstall continues his journey to becoming a self-sufficient farmer. He explores ways to use up excess milk, makes homemade ice cream, and tries his hand at seaweed harvesting.

The episode begins with Hugh discussing the challenges of dairy farming and dealing with excess milk. He decides to turn some of it into ice cream using his own homemade recipe, which involves whisking sugar, cream, and egg yolks together before freezing the mixture in an ice cream maker. Hugh also shows viewers how to make sorbet using fruit.

Next, Hugh visits the coast to try his hand at harvesting seaweed, which he hopes to use as a natural fertilizer for his crops. He explores the beach, collecting different varieties of seaweed, and learns about the benefits of using it in farming.

Back on the farm, Hugh continues to experiment with different ways to use up excess milk. He creates a feta cheese recipe, demonstrating how to curdle the milk using vinegar, before pressing it into molds and brining it for several days. He also makes yogurt and shows viewers how to use it in a tasty tzatziki dip.

Throughout the episode, Hugh emphasizes the importance of reducing waste and making the most of the resources available on his small holding. He experiments with different recipes and shares his tips and tricks for living a more sustainable lifestyle.

Escape to River Cottage season 1 episode 3 is a delightful and informative episode that showcases the joys and challenges of living off the land. Hugh Fearnley-Whittingstall's passion for sustainable food and farming shines through in every scene, making this show a must-watch for anyone interested in the farm-to-table movement.