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As the nights draw in, Hugh Fearnley-Whittingstall returns to River Cottage
to harvest the best that winter has to offer, drawing warmth from his chillies,
comfort from his pumpkins and pleasure from his potatoes. The sea and the
hedgerows also add variety and colour to
the River Cottage menu, with squid, mullet and crab, horseradish, mustard and
sloes taking their place in the winter larder.
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