David Bailey

Hugh's commitment to a meat-free summer is tested when he heads out on a fishing trip and cannot partake in some fresh mackerel. Then, a Japanese chef teaches him the cooking techniques and vegetarian ways of Buddhist monks.

Deep into his summer without meat, Hugh must take two of River Cottage's sheep to slaughter; when it comes to seasonal food that is both cheap and delicious, Hugh is adamant that vegetables cannot be beaten.

Hugh plants a vegetable garden to show how easy it can be, and meets with vegetarian chef David Bailey to discover vegetable-based cuisine.

Hugh joins vegetarian triathlete Colin Hill for a wild swim; Colin debunks the misconception that a meat-free diet lacks power; Hugh provides a camp lunch for a forest-clearing team.

In the garden, Hugh enjoys the first sweet roots of summer. He cooks a beetroot tarte Tatin, a salad with pearl spelt, potatoes, baby carrots, peas and broad beans.

Hugh convinces a bride and groom to have a vegetable banquet at their wedding. For guidance, he pays a visit to Jagdish Ghelani, who often prepares south Indian feasts for more than 450 people.