Hugh heads into the River Cottage vegetable garden to see what green summer vegetables he can get his hands on. A classic summer garden soup is a sure fire winner. Next he pays a visit to David Bailey, one of the best vegetarian chefs in the country. David wows Hugh with his Asian-inspired cooking. On his return to River Cottage Hugh's first challenge is to put on a full summer BBQ without so much as a single sausage. Time for some delicious halloumi, tomato and potato kebabs, and a vibrant carrot, cashew and orange salad. A forage in the wild larder proves even more fruitful - with tasty samphire, for chard and samphire tarts, and seaweed for dulce rosti.
Bury St. Edmunds Day 3