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TV chef and proponent of the organic movement Hugh Fearnley-Whittingstall returns to River Cottage to harvest the abundant crops that autumn has to offer, from root vegetables and game to fruits from the orchard. Hugh also catches up with the Bristol smallholders he first met in 'River Cottage: Spring' as they harvest their autumn bounty of beetroot, pots, kale, squashes and pumpkins. The smallholders also learn how to bottle and preserve and turn their pigs into salamis, sausages and hams.
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