Christmas at River Cottage

Food Network +1

11:00 PM to 11:30 PM

Thursday 21 November

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Hugh Fearnley-Whittingstall challenges his two chefs to create a new recipe using Brussels sprouts, and a butcher shows how to find the most tender cuts in the forequarter of a cow. The cook also goes hunting for sika deer, to be used in a venison roast, and creates a flaming jam roly-poly using the fat from a cow's kidney