River Cottage: Every Day

Hugh Fearnley-Whittingstall sets out his belief that the way to be able to make organic free range meat fit your budget, is to eat and enjoy cheap cuts rather than cheap meat. He's off to a butcher for ox liver. Devilled in a hot and spicy sauce it proves to be a real winner. Hugh takes his passion for cheap, cheerful and hearty stews to a local five-aside team, where he suffers footballing failure.

Category

Agriculture / Cookery / Nature

Original air date

2010-09-23