Winter's on the way and Hugh Fearnley-Whittingstall is setting his sights on the finest of this season's offerings. He's cooking up plenty of warming winter treats in the kitchen using the season's best produce from land and sea. In this series Hugh learns a valuable lesson while foraging for wild mushrooms, takes to the water as he free dives for scallops in Weymouth and raids Devon's rocky coves for wild mussels. In true River Cottage style Hugh puts on parties, raising the heat with a 200 person chilli and pumpkin party, a big beefy "thank you" party for all the canteen staff and a rabbit feast for his local Women's Institute. And we catch up with the latest landshare stories nearly a year since the project started.