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Hugh Fearnley-Whittingstall returns to celebrate the selection of fare available over the autumn and winter seasons. After travelling to Gloucestershire for expert advice on making pear cider, he undergoes a crash course in free diving and takes to the open sea to find scallops. He also joins foraging guru John Wright to hunt for mushrooms in the woods, visits a mass tree planting day in the Peak District and uses the offal from his two-year-old steer to make a hearty stew.